Lemon Poppy Seed Pound Cake

Wednesday, January 9, 2013

Perfect New Potatoes

Submitted by Heather

You may look at the above picture and wonder how in the world these could be considered "perfect" potatoes.  They're UGLY!  Well, it might be a good time to remember that old saying:  Don't judge a book by it's cover.  It certainly applies here.  These potatoes do not look lovely, but boy are they delicious.

It's possible that some of you might have made some new year's resolutions that include eating less salt.  This recipe may not be for you!  Just don't look at the ingredients - the amount of salt might raise your blood pressure just looking at it.  Also, for those who can eat normal amounts of salt, please don't be scared away.  The salt quantities in this recipe make for a perfectly seasoned potato- trust me.  I'd read some reviews on these potatoes and others admitted that they were nervous about making these, but after tasting them were won over.  Just remember not to cut the potatoes before cooking them.
Now, I don't like to waste, so I also thought, "Do these potatoes REALLY need that much salt???"  Kosher salt is pretty cheap, though, so don't feel bad about dumping so much in.  One of my kids asked me if they were "old" potatoes that I was serving them!  So, they won't win any beauty contests, but they are truly delicious.  Please try them. We really enjoyed them with a caramelized onion and blue cheese sauce that I recently posted.  Enjoy!

1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned (or baby new (red-skinned) potatoes)
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

Look!  My kids were even snitching them after dinner, as if they were a yummy treat!

Source: Alton Brown at foodnetwork.com

Friday, January 4, 2013

Costa-Rican Cream Cake

This is a recipe from my co-worker/friend Tina.  She brings it into the office now and then and it is quite a hit.  I just love it.  It is what I call an "Adult" cake.  It is very decadent and rich.  Definitely not for the calorie counter!  


1 yellow cake mix
1/3 cup oil
3 eggs
**mix those together and bake according to box directions.**
Ingredients continued:

14 oz sweetened condensed milk
1 c heavy whipping cream
12 oz evaporated milk
1 tsp rum extract
** mix these ingredients together while cake is cooking**

Topping Ingredients:  
Macadamia nuts- toasted and chopped
coconut- toasted
1 cup heavy whipping cream-whipped until stiff peaks form

As soon as the cake comes out, pierce it with a large fork all over and pour on the mixture. Pour it slowly so that the warm cake has a chance to absorb it.  Cover with plastic wrap and let cool in fridge overnight.  Or at least 4 hrs.
When it is cool, if using a spring form pan, you can remove it and place on serving platter.  If in a 9x13 pan, just continue onto the topping part.

Whip the cream (no need to sweeten it) and spread onto the cake, and top with the nuts and coconut.  Enjoy!!