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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
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Indian Tandoori Chicken

My first try at Indian cooking. The original recipe calls for food colouring but it doesn't do anything for the flavour so it's really not necessary. I won't be using it in the future. I've used both the George Foreman Grill and the barbecue to cook this. This recipe can also be used to make Butter Chicken.

The chicken in the photo above was cooked on the George Foreman
and I did include the food colouring in the recipe.

The chicken in this photo was cooked on the barbecue
and I did not include the food colouring in the recipe.

Indian Tandoori Chicken 
Original recipe from Allrecipes.com
Makes 4-6 servings

Ingredients
  • 2 pounds chicken, cut into large chunks
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • cayenne pepper to taste
  • 1 teaspoon yellow food colouring (optional)
  • 1 teaspoon red food colouring (optional)
Directions
  1. Mix yogurt, onion, garlic, ginger, garam masala, and cayenne pepper in a bowl until smooth. Stir in food colouring (if using). Add chicken chunks, mix to coat chicken then cover and refrigerate for at least 6 hours or overnight.
  2. Preheat the grill for about 10 minutes. When grill is hot, add chicken chunks and cook for about 6 minutes per side or until chicken is no longer pink inside. 
  3. Serve with basmati rice and yogurt.

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