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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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Roasted Chicken and Potatoes with Lemon Sauce

I love sauces! Lemon sauce is one of my favourites (next to cream sauce of course).


Roasted Chicken and Potatoes with Lemon Sauce
Original chicken recipe from Allrecipes.com
Makes 4-6 servings

Ingredient
  • 1 chicken cut into pieces (or 6-8 assorted chicken pieces)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/4 teaspoon black pepper
  • pinch cayenne
  • 1/4 teaspoon garlic powder
  • 1 onion sliced
  • 4 medium potatoes, sliced
  • 1 tablespoon oregano
  • salt & pepper
  • 1/4 cup fresh lemon juice
  • 1 cup chicken stock
  • 2 tablespoons cold water
  • 1 tablespoon corn starch
Directions
  1. Preheat oven to 400F.
  2. Run your finger between the chicken skin and flesh. Rub some spices under the skin and then on top of the skin.
  3. Place sliced onion on the bottom of a glass baking dish and add chicken pieces on top. Bake for 40-60 minutes or until juices run clear. The time will depend on the size of your chicken pieces.
  4. To prepare the potatoes, mix oregano, salt, pepper, lemon juice and chicken stock in a glass baking dish. Add potatoes. Cover and cook alongside the chicken for about 30 minutes or until potatoes are tender.
  5. Remove chicken and potatoes to serving dishes and cover to keep warm. Transfer the juices from the chicken and the potato into a pot. Try not to get the onions in the pot. There should be about 2 cups liquid. If not add more stock. Bring to a simmer over high heat. Mix corn starch and cold water and add to simmering pot. It should thicken right away. Serve hot over potatoes and chicken.

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