Almond Pound Cake

Recipe : Almond Sour Cream Pound Cake

½ cup (1 stick) Butter softened
1 1/3 cups granulated sugar
3 eggs
1 ½ cups sifted cake flour
¼ teaspoon salt
½ cup dairy sour cream
¼ teaspoon baking soda
¼ teaspoon almond extract
¼ teaspoon vanilla extract

Preheat oven to 350° Spray pan with vegetable pan spray. Cream butter and sugar in large bowl until light and fluffy. Add eggs, one at a time; beat thoroughly. Combine flour with salt. Combine sour cream with baking soda. Add flour mixture to batter alternately with sour cream mixture; beat well. Add extracts; mix well. Pour batter into prepared pan. Place pan on cookie sheet. Bake 35-40 minutes or until an inserted cake tester comes our clean. Let Cool. Remove from pan. And save pan.

Makes 8 – 10 servings. Meantime – Prepare Glaze

Please email me for the Glaze recipe

Creamy Chicken Marsala

1 ½ lbs. Chicken Tenders
5 cloves of fresh garlic minced
2 tablespoons olive oil
3tablespoons butter
1 sweet onion sliced thin
½ lb mushrooms sliced
1 cup Dry Marsala
1 - 10 ¾ oz. Campbell's cream of mushroom soup
½ cup heavy cream
1 teaspoon thyme
4 green onions chopped thin

In a separate bowl mix cream of mushroom soup and heavy cream and set aside.

Brown half the chicken tenders in a large fry pan over high heat in olive oil. Flip the tenders so they are brown on both sides. Turn heat on low cover and simmer for 15 minutes. Remove the tenders and any juice that is left. set aside you may slice in chunks if desired. In the same pan, add butter and sauté sliced onions and mushrooms over medium high heat, continue cooking until liquid is mostly evaporated.

Blend in thyme, then add Marsala, bring to boil then lower the heat to medium low. Add the mixture of cream of mushroom soup and heavy cream and blend until it is a sauce.

Add the chicken tenders and green onions mix and serve over angle pasta or Jasmine rice.

Apple Pie

Recipe : Apple Pie

8 to 10 apples
1/3 cup honey
1 tab butter
1 tab flour
1 ½ tab cinnamon
dash ground nutmeg
dash ground ginger

Pastry for double-crust pie

Peel, core and slice very thin all apples. Mix honey, melted butter, flour, cinnamon, nutmeg, and ginger. Pour over the thinly sliced apples and mix all together. Put apples into crust and lay top crust over the apples, pinch the edges Bake at 300° for 90 minutes.

Tortellini Salad

1 package of fresh Cheese Tortellini’s

(prepare as directed on package)

¼ sweet onion sliced thin

6 oz. package of crumbled feta cheese

8.5 oz. jar of chopped sun dried tomatoes with the juice

6 ½ oz jar of Kalamaia olives drained and sliced in half

fresh basil chopped maybe 10 leaves from your garden

roll the basil leaves together then slice thin

mix all ingredients together.

Fresh Basil Pesto

Recipe : Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan Romano cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts or pine nuts
3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste


First make the syrup;

2 cup sugar
1 cup water
a few drops of lemon juice
bring to boil
bring down to medium for 15 minutes
take off heat and add 1 tea. of rose water

bring back to boil then take off heat set aside and cool

1 package of Fillo (Phyllo) dough
2 cubes of butter

Butter the pan
Lay dough out one layer at a time
Brush each layer with melted butter

Using a food processor combine
2 cups nuts
1 cup sugar
1tab of rose water
beat till fine
spread evenly over the layers of Fillo (Phyllo)

next package Fillo (Phyllo) dough
lay the first layer over the nut mixture
Brush each layer with melted butter
When finished,
cut length wise then cut at angle
bake for 1 hour at 300º
drizzle cold syrup over
wait a few minutes then drizzle the rest of syrup