Caramel Pecan Pound Cake

Caramel Pecan Pound Cake

Ingredients

Note: This cake rises so an “angel food” cake pan with a 10 cup capacity or more is best. Fluted bundt cake pans are not recommended.

Cake Batter:

1½ Cups Light Brown Sugar, lightly packed
1 Cup Granulated Sugar
3 Sticks (1½ Cups) Unsalted Butter, room temperature
5 Extra Large Eggs, room temperature
2 Teaspoons Pure Vanilla Extract
1 Cup Buttermilk, room temperature
¾ Cup Chopped Pecans
2½ Cups Cake Flour (Recommend: Swan’s Down Cake Flour)
1 Tablespoon Baking Powder
½ Teaspoon Salt
“Baking” Spray (Recommend: Pam or Baker’s Joy)

Topping:

4 Tablespoons Unsalted Butter
1 Cup Light Brown Sugar, lightly packed
½ Cup Light Corn Syrup
2/3 Cup Heavy Whipping Cream    
1 Cup Chopped Pecans
Directions

Preheat oven to 350 degrees

Cake Batter:

In a large bowl, combine the butter, light brown sugar, and sugar and mix with a hand mixer (or stand mixer). Mix for about 3 minutes or until the mixture is fluffy and well blended. Scrap down the sides of the bowl. Add the eggs to the mixture mixing in one at a time making sure each one is well incorporated before adding the next. Add the vanilla extract and mix until combined. Set aside.

In another large bowl, sift the cake flour, baking powder and salt together. Add half of the flour mixture to the sugar-butter-egg mixture and mix on low speed just until most of the flour is mixed in. Scrap down the sides of the bowl. Then add the other half of the flour mixture and mix just until combined. Scrap down the sides of the bowl one last time. Finally, mix in the buttermilk. Using a spatula, fold ¾ cup of chopped pecans into the completed cake batter. Spray the cake pan (a.k.a an angel food cake pan) with baking spray making sure to cover the entire inside surface area, including the middle cylinder. Pour the batter into the prepared cake pan and lightly give the pan a shake to even out the batter. Bake at 350 degrees, on the middle rack of the oven, for 55 minutes to 1 hour or until a wooden skewer is inserted and comes out clean.

Once the cake is done, let it cool in the pan for about 10 minutes. Next, turn the cake out onto a cooling rack and allow it to sit for a minimum of 1 hour. (Note: Once the cake has been cooling for at least 45 minutes then move on to making the caramel pecan topping. If you make the topping too soon it could end up being too thick before the cake is cooled and it won’t spread easily.)

Caramel Pecan Topping:

In a medium sized sauce pan over medium-high heat, combine the butter, light brown sugar, and light corn syrup. Stir until the sugar is dissolved. Allow the mixture to come up to a boil and continue to boil for about 3 to 4 minutes. Stir it periodically with a wooden spoon. (Note: The mixture should start to become a little darker in color, but not burned. If it looks like it may boil over turn the heat down to medium heat.)

Next, TURN OFF THE HEAT and stir in the heavy cream (Note: It may bubble up a bit so be careful.) Put the caramel back on the stove over medium heat and let it return to a boil for another 3 to 4 minutes. Turn off the heat and let it sit and thicken for about 10 minutes. Stir in 1 cup of chopped pecans and continue to cool for another 20 minutes or so.

Pour and spread all, or some, of the caramel pecan topping on top of the cooled pound cake. Any leftover topping can be used on other desserts. When cutting the cake, do not use a “sawing” or back and forth motion. Simply cut straight down.

CREAM CHEESE CHICKEN ENCHILADAS

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients:

5 oz. reduced fat cream cheese, softened

1/4 cup light sour cream

10 oz. can of enchilada sauce

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

8 (8-inch) whole wheat tortillas

Directions:

1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve

How to Make Whipped Cream With Canned Evaporated Milk

Ingredients

12 ounce can evaporated milk

½-3/4 cup confectioner's sugar

1 teaspoon vanilla

Instructions

Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). While that is getting cold, place mixing bowl and beaters (or whisk attachment) in refrigerator or freezer as well.

Pour chilled evaporated milk into mixing bowl and beat at high speed for 1 minute, or until foamy. Add sugar and vanilla. Beat again for about two minutes, or until thick and creamy.

Serve immediately

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Queso Fundido

Ingredients:
1 link of chorizo sausage, about ½ lb.
½ yellow onion, diced
1 poblano pepper, roasted and peeled, deseeded
2 cloves garlic, minced
1lb. Monterey Jack cheese, grated
Salt to taste

Garnish:
Chopped tomato
Chopped avocado
Chopped cilantro

Directions:
Place the poblano over a gas flame and cook/char until the entire pepper is blackened, rotating as it cooks. Then place the pepper onto a paper towel covered plate or tray.

In a frying pan over medium heat with a teaspoon of oil, add the chorizo and fry for 5 minutes. Break apart the chorizo as it cooks. Drain the chorizo of grease by pouring it into a strainer.

Set meat aside while you peel and clean the poblano pepper. It works best to use paper towels to wipe the black charring from the pepper. Once cleaned then cut the stem off the end and remove the center portion where the seeds are. I like to scrape any leftover seeds remaining.

Thinly slice the pepper into bite size pieces and set aside.

Back to the chorizo in the pan. Turn the temperature on the pan up to medium high. Add the onion and pepper to the chorizo and cook for 5 to 6 minutes, stirring frequently.

Meanwhile, preheat a 7 inch cast iron pan over low heat. This is the dish we will serve the dip in to keep it as hot as long as possible.

After the onion mixture is done, add the garlic and cook an additional minute.

Now add the cheese to the pan and cook on low just until the cheese melts. Give this a good stir to encourage melting.

Then pour the dip into the preheated cast iron pan to serve.

Garnish with tomato and avocado chunks and sprinkle a bit of cilantro over the top. This is best served with tortilla chips or mini heated flour tortillas. Enjoy!