French Onion Soup

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 Fall is on it's way! Here in Coeur d' Alene, Idaho, temperatures are dropping. It is still sunny and the river is beautiful, but, the temperature is cooler. I'm getting my power walk in every morning on the centennial trail and it is perfect! 

I decided to make a Fall soup that my hubster loves! He orders it every chance he gets at a restaurant.....I have never shared that I can make this soup...this is one that we learned to make in my culinary journey. He was thrilled!

Mixed Berry Pavlova

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I think of Pavlova as a Summer dessert, however, it is delicious anytime when you want a easy, light dessert. This mixed berry pavlova is not only elegant and delicious, but also easy to make! These individual meringues are crisp on the outside and soft and marshmallow- like in the center.

Chicken Breast with a mushroom cream sauce

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 Are you chickened out? You know what I mean, chicken this...chicken that. Bored of the ho-hum chicken again for dinner? Well, you can say goodbye to that boring, ho-hum chicken and say hello to Chicken Breasts with Mushroom Sauce. Well, now I sound like a car dealer...hahaha! But, this chicken is better than any car....it is scrumptious and moan worthy! Let me tell ya....the hubster was moaning....let me tell you how this happened.

Weiner Schnitzel

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Weiner Schnitzel: The Crispy Classic That Won My Husband's Heart

There are few dishes in the world that elicit the kind of joy I see in my husbands eyes when he takes that first bite of my perfectly golden Weiner Schnitzel. It's a love story of crunch, tenderness, and buttery richness--all wrapped up in a delicate, crisp coating. If food could write poetry, this dish would be a sonnet.

Jam swirled Pound Cake

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A true pound cake dates back over 300 years ago. It got its name because it called for a pound each of butter, sugar, flour and eggs!! Can you picture the bowl!!

Today we refer to pound cake as a denser cake that is bake in a variety of different pans. It is a richer cake, so often served plain or dusted with powder sugar or a glaze. 

I love raspberries, so I used a raspberry jam, but, you can use any jam you like. My Mom and I used to make raspberry jam from fresh raspberries out of our garden, yummy!

Jam Swirled Pound Cake

 

1 cup unsalted butter

3/4-1 cup your favorite jam, raspberry, strawberry, blueberry or mixed berry

1 1/2 cup all purpose flour

1tsp. Baking powder

1/4 tsp salt

1/4 tsp Baking soda

1 1/2 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 1/2 tsp. vanilla

 

Prepare a 9X5 inch loaf pan with butter and flour or baking spray. Preheat oven to 350F

Put flour, baking powder, salt and baking soda into a small bowl. 

Cream together with electric mixer- butter and sugar, until light and fluffy.

With mixer on a low speed add eggs one at a time. 

Add sour cream and vanilla.

Sift in the dry ingredients on low speed until combined.

Pour half the batter into the prepared pan. Spoon a dollop of jam into the batter and swirl. Repeat with remaining batter and jam.

Bake for 1 hour and 15 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool in pan on a rack for 10-15 minutes. Remove the cake from the pan and let cool on rack completely.

Slice and serve on it's own or with a scoop of vanilla ice cream/gelato for a dessert. I love this cake with tea in the morning or afternoon.

Cheers!

JJ