October 2, 2005 |
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If it's not here, it doesn't belong in your Kitchen. PC Magazine
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 This Week's Recipe Club:
Breakfasts & Brunches
Date: October 3, 2005 - October 7, 2005
Guest Host: The Culinary Institute of America
Theme: Breakfasts & Brunches
- Monday: Taco Salad; Banana Pancakes; Broiled Sirloin
Steak with Sautéed Mushrooms.
- Tuesday: Bubble Tea; Couscous Salad with Curried
Vegetables; Dutch Baby with Spiced Fruit.
- Wednesday: Eggs Benedict; Frittata; Ginger
Sesame Stir Fried Scallops with Lo Mein Noodles.
- Thursday: Granola Parfait; Huevos Rancheros; Sticky
Buns with Pecans.
- Friday: Buttermilk Biscuits; Cheese Blintzes with
Blueberry Coulis; Horseradish-Marinated Chicken Wrap with Creamy Black
Peppercorn Dressing.
Not a Member Yet? Click here
Recipe Club to sign up today and start receiving these recipes on Monday!
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Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com
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Winners:
August Winners for DayMark were Bernard Koeniger, Caryn Quaker, Cathie
Herbert and Angela Sarabia. Congratulations!
August winners from TempGun are Gary Hunt, Gerald Gander,
Dwight Collins and Cathie Herbert. Congratulations!
 Food
Arts Magazine
Every issue features exceptional recipes, trends in the industry,
restaurant openings and chefs on the move, surveys of new equipment, innovative
presentation techniques and much more. Foodservice Professionals, sign up for
your Free
Copy
National "Dine for America" Event Set for October 5, 2005
On October 5, 2005, restaurants from across the country will band
together in a "Dine for America" day, a national fundraising effort to support
the American Red Cross Disaster Relief Fund and help those affected by Hurricane
Katrina and their families.
Operators can donate all or part of their sales or proceeds on October 5th, make
a donation for each sale of a specific item, or provide donation canisters for
guests to contribute. One hundred percent of the funds raised will go to the
hurricane victims and their families via the Red Cross.
For the
Rest of the Story Today's Recipe:
Mom’s Sour Cream Cake
My mother loved to bake, and continued to serve delectable cakes, pies and
cookies to my Dad and their family and friends until she was about 90. This cake
was almost everyone’s favorite coffee cake that she made. It never lasted very
long. Some of us even stuck candles in it for a birthday cake.
Makes one (small) 10-inch tube pan
Ingredients:
1 stick unsalted butter (8 tablespoons)
1 cup granulated cane sugar
Pinch of sea salt
2 large eggs
1 cup sour cream (buttermilk)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 full cups unbleached all-purpose flour
Filling and Topping:
3 tablespoons granulated cane sugar
2 tablespoons ground sweet chocolate
1 1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees F. Grease a small 10-inch tube
pan.
Mix above cake ingredients. Pour half the mixture into the prepared pan.
Sprinkle half the Filling and Topping mixture on the batter. Pour remaining
batter over the sprinkles. Top with the remaining crunchies.
Bake in the preheated oven for 40 minutes. Cake is done when tester comes out
clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with
the crumbed side up.
Recipe by Chef June Jacobs, CCP
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