Skip to main content

Featured

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...
Post a Comment
Read More...

Baked Eggplant with Mozzarella and Tomato Sauce

Here's an easy meatless dish that you can serve with a salad on the side.

If you can’t find Italian seasoned Panko, use the regular kind and add ½ teaspoon Italian seasoning to the blender with the veggies instead. I probably wouldn’t add any additional salt to the dish.


As you can see, part-skim mozzarella doesn’t melt like the regular stuff. It was nice and crispy instead of gooey. 

Baked Eggplant with Mozzarella and Tomato Sauce
Makes 4 servings

Ingredients
  • 1 large eggplant
  • 1 tablespoon salt
  • 1 medium tomato
  • 1 small onion
  • 1 clove garlic
  • ½ sweet red pepper
  • 1 teaspoon tomato paste
  • ½ cup Italian seasoned Panko
  • ½ cup grated mozzarella
Directions
  1. Slice the eggplant into 1/2” rounds. Place them in a colander and sprinkle both sides with salt. Let them sit for about ½ hour. You’ll see liquid start to come out. Rinse the eggplant in the colander and set aside.
  2. Preheat the oven to 400F.
  3. Place the tomato, onion, garlic, red pepper and tomato paste in a blender and puree until smooth.
  4. Place half the puree into a glass baking dish and layer the eggplant on top. Pour the rest of the puree over the eggplant.
  5. Sprinkle the Panko over the eggplant followed by the cheese, and bake uncovered for 30 minutes. Let it cool a bit before serving.
Email Post

Comments

Post a Comment

Popular Posts