Blueberry Breakfast Cake

Blueberry Breakfast Cake
Source:  Amanda's Cookin' and Annie's Recipes

2 c. flour
1/2 c. sugar
2 t. baking powder
1 egg, lightly beaten
1/2 c. milk
1/4 c. butter or margarine, softened
1 t. grated lemon peel
2 c. fresh or frozen blueberries

TOPPING:
1/3 c. sugar
1/4 c. flour
1/4 c. finely chopped walnuts (I used pecan pieces that I already had on hand)
1/2 t. ground cinnamon
3 T. cold butter or margarine

DRIZZLE:
1/2 c. powdered sugar
1-2 T. milk

In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan.

For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes.

For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake.

New Dining in Detroit

Check out some of  the new dining places in Detroit. they are sprouting up all over the place!! Don't miss out.


Downtown Louie’s Lounge, 30 Clifford: A hidden gem just west of Woodward and south of Grand Circus Park, Downtown Louie’s boasts of well-prepared mid-priced salads, sandwiches, burgers and more. (www.downtownlouieslounge.com)

Taqo Detroit, 22 W. Adams: Opened July 1, this three-level, 5,000-square-foot restaurant features a big Mexican menu with coastal influences and terrific street-style tacos. Near Comerica Park, across the street from Grand Circus Park. (www.taqodetroit.com)

The Grille Midtown, 3919 Woodward: With its dove gray brick walls, handsome bar and polished urban vibe, the Grille is a delightful, casually upscale addition to Midtown. Its well-executed dishes range from big salads and juicy burgers to steaks, seafood and pasta. Delicious brunch dishes. (www.thegrillemidtown.com)

Dime Store, 719 Griswold: Serving a stylish breakfast and lunch menu, plus cocktails, Dime Store calls itself an “American Brunch Bar” — an unmistakable signal that it won’t be your average local diner. With chef Josh Taylor creating dishes like Bacon-Arugula Benny with Spicy Hash and architect Ron Rea cooking up a cool interior, it promises to bring a fresh young vibe to Chrysler House at Fort and Griswold. The brunch is certainly foodgasm worthy. (www.eatdimestore.com)

Special Holiday Feature: Trenice's Tasty Tips

Turkey Safety Tips

TIP# 1 
By now, I pray that you all have placed your turkeys in the fridge for thawing, if NOT, STOP and do so ASAP. If you haven’t done so, PLEASE don’t place it on top of your counter to thaw. Your TURKEY will be susceptible to all types of bacteria. Trust me you don’t want your guests to be awakened up out of their sleep in the middle of the night with horrific stomach cramps, because YOUR turkey was improperly thawed. My suggestion to you is to leave that frozen turkey in the freezer for CHRISTMAS and buy a thawed or partial thawed turkey. BUT if you want to be HARD HEADED and most of you WILL, place that turkey, with its wrapping still on, in a CLEAN sterilized SINK, run COLD water over it and let sit for about 4 - 5 hours, insuring that water remains cool, then stick it back in your fridge. That will get it partially thawed and it will continue to thaw HOPEFULLY safely in your fridge. So GOOD LUCK!

TIP#2
Here’s the PART EVERYONE needs to pay CLOSE ATTENTION to because again, you don’t want to get sick behind THANKSGIVING DINNER. Please try your BEST to time your TURKEY to be done along with your sides. Please don’t get up and cook your turkey at 8:00am and by 12:00pm it’s cooked, and NOT one side dish is done. Once your turkey is cooked, let it rest for about 15 – 30 min, if your sides are not completed and dinner is still some hours away, place your turkey in a cool area or in the fridge. You can reheat, it will not dry your turkey out if you reheat with a lid or foil over the top, BUT DO NOT let your TURKEY sit out, AGAIN it will be susceptible to bacteria that ONLY like to show themselves in the wee hours of the morning, LOL. 

TIP#3
Look, the bottom line is this, maybe you haven’t gotten sick, BUT just because you haven’t does not mean that your guests won’t, especially the younger kids and older adults/senior citizens. Your hot side dishes should be HOT, and your COLD side dishes should be cool. Hope everyone has a blessed, YUMMY Thanksgiving!

Special Holiday Feature- Trenice's Tasty Tips!!

I am so pleased to introduce my very special sister Trenice, who will be a feature over the next few days to share some priceless tips to make your holiday meal extra special. 

First stop...

Mac and Cheese

TIP 1#: When boiling your Pasta for your Mac and Cheese, do NOT follow the instruction on the back of the Pasta Box. If you do, you WILL have mushy PASTA in your Mac and Cheese. If the BOX says cook for 8 - 10 Minutes, only cook for 4 - 5 Minutes. REMEMBER your Pasta will continue to cook once you add ALL your ingredients together and bake in the oven.

TIP 2#: Velveeta Cheese sodium is OUT the DOOR, and it changes the texture of your Mac and Cheese, puts you in mind of Stove Top Mac and Cheese. STAY AWAY from the Velveeta, especially if you or your guest have Blood Pressure issues. Colby, Jack, Cheddar (sharp and mild), American (NOT the SLICES!!!)

TIP 3#: If you USE evaporated milk, use either half and half, heavy cream, or milk along with the evaporated milk. Just using evaporated milk alone will leave your Mac and Cheese somewhat dry and dense.

Tommorrow come back for Turkey Tips! (hygiene, preparation, thawing) 

Sweet Potato Cake!

3 C Grated raw sweet potatoes (about 2 medium sized)

4 Eggs

2 C Sugar

1 C Vegetable oil

1 tbsp Bourbon

2 1/4 C Flour

2 tsp Cinnamon

2 tsp Baking soda

1 tsp Salt

1/4 tsp Nutmeg

1 C Chopped walnuts (optional)

For the frosting

1 C (2 sticks) Unsalted butter at room temperature

2 (8 oz) Packages cream cheese at room temperature

1 lb (approximately 4-4.5 cups) Confectionary sugar

1-2 tbsp Bourbon

1 tbsp Heavy whipping cream

1 tsp Vanilla extract

1/2 C Caramel sauce

1 C Walnuts, chopped

Instructions

1. Peel sweet potatoes. Use a grater to shred the sweet potatoes into a bowl. When finished, use your hands to squeeze out excess juice from sweet potatoes. Pour out excess juice. Re-fluff sweet potatoes with your hands.
2. Preheat oven to 350° and grease and flour two 8” pans. If you choose to use a different size pan, you will need to adjust the baking time accordingly. This can easily be made in a 9” pan as well as a Bundt pan.
3. Lightly beat eggs with a fork. Add sugar and beat on low speed until smooth. Add oil and bourbon. Continue to beat on low speed until well mixed.
4. In a medium bowl, combine flour, cinnamon, baking soda, salt and nutmeg; mix together. Slowly add flour mixture to wet ingredients and beat until incorporated.
5. Fold in walnuts.
6. Pour batter in greased baking pans. Bake for 40-45 minutes. Use a toothpick or knife to check the center of the cake. If your toothpick comes out clean, the cake is done. Allow cake to cool completely.
7. Prepare the frosting by allowing the butter and cream cheese to come to room temperature for about 30 minutes. Combine butter and cream cheese in a mixer. Beat on a medium high speed until its light and fluffy.
8. Slowly add powdered sugar one cup at a time, until each cup is incorporated. As the frosting thickens, add bourbon, one tablespoon at a time. Reserve the second table spoon if you prefer a stronger taste.
9. Add heavy whipping cream and vanilla last. Incorporate into frosting and then increase speed to medium high and beat for additional 2-3minutes to whip air into the frosting.
10. Refrigerate the frosting for at least 30-60 minutes while cake cools.
11. To prepare the cake, use a cake leveler or knife to cut the dome off the cake, leaving a flat top on both cakes.
12. Apply a crumb coat the cake (a thin layer of frosting) and put in the freezer for 20-30 minutes. Remove from freezer and add remaining frosting. Keep refrigerated.
13. Before serving, use your hands to apply walnuts to the sides of the cake. Drizzle the caramel over the top of the cake and gently spread to the edges with an offset spatula.