3/4 teaspoon cardamom pods, crushed and inner seeds ground
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/4 cup crystallized ginger, chopped in 1/4-inch pieces
3/4 cup sour cream
1/2 cup sugar
4 teaspoons sugar
2 large eggs
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.
Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.
Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.
In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.
2⁄3 cup vegetable oil, plus more for greasing
1 cup sour cream
2 large eggs, lightly beaten
1 medium yellow onion, grated
1 (16-oz.) can creamed corn
1 1⁄2 cups yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
1 cup (about 5 oz.) grated cheddar cheese
Heat the oven to 350° and grease a 9-inch round cast-iron skillet. In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
Scrape half the batter into the prepared skillet, sprinkle with 3⁄4 cup cheese, and spread the remaining batter on top. Sprinkle the top with the remaining cheese and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let the cornbread cool for 20 minutes before serving. Serves 8-10
notes: I made a few changes due to what was in the kitchen. Less cottage cheese though close to 1.5 c. that was all I had, more cabbage than 4 c. but not much more, 1/2 c sour cream as it’s full fat and I would have felt guilty using a whole cup, no sunflower seeds as mine were dead, was going to use 1/2 c of ricotta but it was 6 months out of date. I sprinkled paprika over the top even though I’m not a big fan.
4 Medium Potatoes
4 Packed Cups Shredded Green Cabbage
1½ cups Chopped Onion
3 Tbsp Butter
1½ tsp Salt
½ tsp Dill Weed
¼ cup Sunflower Seeds, divided
1½ cups Cottage Cheese
½ cup Sour Cream
½ cup ricotta
2 Tbsp Cider Vinegar
Scrub, don’t peel, the potatoes and cut them into small pieces. Boil until mashable. Drain and mash, while still hot, with cottage cheese, sour cream and yogurt. Saute onions in butter with 1/2 tsp. salt. After 5 minutes, add cabbage and remaining salt. Saute until cabbage is tender. Combine with potato mixture, and add everything except 2 tablespoons of the sunflower seeds and the paprika. Taste to correct seasonings. Spread into a deep, buttered casserole and top with paprika and remaining sunflower seeds. Bake at 350 degrees, uncovered for 35-40 minutes.
3 cups flour
1 teaspoon salt
1/4 teaspoon ground cloves
3/4 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon ground ginger
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter, at room temperature
1 1/2 cups sugar
1 1/2 cups canned pumpkin
1/2 cup evaporated milk
1/4 cup water
2 teaspoons vanilla extract
For the frosting:
3 1/2 cups sifted confectioners’ sugar
1/3 cup butter, softened
11 ounces cream cheese, softened
2 teaspoons maple syrup
Preheat the oven to 325° F. Butter and flour two round 9-inch cake pans (I used a sheet cake pan and punched out my layers using a ring mold, hence the many layers in the photo).
Whisk together the flour, salt, spices, baking powder, and baking soda in a large bowl and set aside.
In a separate bowl or in a stand mixer, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing after each addition.
Add the pumpkin, evaporated milk, water, and vanilla, mixing after each addition. Add the dry ingredients and beat until just combined.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the cake springs back to the touch and pulls away from the sides of the pan. Let cool in the pans for 10 minutes, then turn the cakes out onto a cooling rack to cool fully. It’s best to chill the cakes in the refrigerators before frosting them.
For the frosting: Beat together all the ingredients in a large bowl until smooth and fluffy.
If you want a cake with more layers, slice your two layers in half horizontally. Frost between each layer and top with more frosting. Leave the sides unfrosted if you like, or cover them with a thin layer of frosting.
Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.