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Sunday, April 22, 2012

Happy Sunday

Happy Sunday, y'all!  No, I am not feeling a little bit country, I just wanted to greet you differently.  Well, do you like my new look?  The best thing about it is that you, my friend, can interact.  You choose how you want to look at my blog.  How ever it's easier for you.  If you press at the very first tab, it will provide you with different looks.  Please, comment and let me know if you like it.
 How are you feeling today?  Something savory or something sweet?  Well, since I can't hear you, I'll give you both.  How is that for a Sunday?  How about a delicious potato omelet and a scrumptious vanilla pound cake?  Happy eatings to all of you.

                                                               Potato Omelet


Ingredients:                                         Yield: 6 Servings

6 eggs

2 medium potatoes

1 cup oil

1/2 cup half & half

Salt & pepper to taste

1 small onion, finely diced

1/4 fresh parsley

3 tablespoons olive oil

Directions:

Peel, rinse, and cut potatoes french fry style.  In a skillet, fry potatoes in oil.  Potatoes should be completely cooked, but not necessarily golden.  Set aside on plate with paper towels.
In medium bowl, beat eggs; add half & half,  potatoes, salt, pepper, onion, and parsley.  Mix well.
In medium non stick skillet, add 3 tablespoons olive oil, pour egg mixture and cook at medium high heat for about five minutes.  Take a big plate, place on top of skillet and flip omelet. (do this in the sink area to avoid spills)
Return omelet to skillet and cook other side for about 4 minutes pressing gently with a spatula, to make sure egg is cooked.  Slide onto serving plate, cut into wedges,  and enjoy.

And now, this vanilla pound cake is so gooooood.  Oh, my god! But, don't take my word for it, try it and see for yourself.




                                                              Vanilla Pound Cake


Ingredients:                                            Yield: 10 Servings

3/4 cup butter, softened

1 1/2 cups sugar

4 large eggs

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup whipping cream

2 tablespoons vanilla extract

Directions:

Preheat oven to 300 degrees.  Spray a 9 x 5 inch loaf pan with non stick spray and flour.

In  bowl of an electric mixer, beat butter and sugar at medium speed until fluffy.  Add eggs, one at a time, beating well after each addition.

In a  bowl, sift flour and salt.  Gradually, add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture.  Add vanilla and beat to combine.  Spoon batter into prepared loaf pan and bake for 1 hour.

Cover loosely with foil paper and bake for an additional 10 minutes or until inserter comes out clean.

Cool in pan for 15 minutes.  Remove and transfer to cooling rack.  Cool completely.

Note:  I've served this pound cake in many ways. Two of my favorites are with the glaze or topped with yogurt and berries.

Glaze


1 1/2 cup confectioner's sugar

3-4 tablespoons milk

Directions:

In small bowl, whisk confectioner's sugar with milk.

Enjoy with a good cup of tea!


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