CHOCOLATE PEANUT-BUTTER NO BAKE COOKIES

Ingredients:
2 cups Sugar
4 tablespoons Hersheys Cocoa Powder
1 stick Butter
1/2 cup Milk
1 cup Peanut Butter (I like the chunky kind)
1 tablespoon Vanilla Extract
3 cups Oatmeal
Waxed paper

Directions:
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.
Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonfuls,
until cooled and hardened.

dholl puri ( to go with rice pudding or curry ) Indian split peas breads :)

• FILLING:
• 1 cup yellow split peas, soaked overnight
• Salt to taste
• 4 cloves garlic, chopped
• Hot pepper to taste, chopped
• 2 tsp ground cumin
• 
  
• DOUGH:
• 1 pinch of yellow food coloring (optional)
• 4 cups all purpose flour
• 4 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 Tbsp oil
• 1 1/4 cups lukewarm water (a little more or less may be needed)
• 
  
• COOKING:
• Vegetable or Canola oil

Preparation:

FILLING:

1. Drain water from peas that has been soaking overnight. Rinse peas a few times until the water runs clear. Transfer peas to a pot along with water to cover the peas and bring to a boil on high heat. When the peas comes to a boil, add salt to taste and cook until the peas has a slight bite to it. Drain thoroughly and spread out on a large baking sheet to air dry.
2. Add garlic and pepper to the bowl of a food processor and pulse to mince. Scrap down the sides of the bowl. Add peas and pulse until the mixture is very fine, like cornmeal. The mixture should not be like it paste. Transfer to a bowl and fluff with a fork.
3. Add cumin, mix and fluff. Set aside.
   
   
   DOUGH:
   
   1. Meanwhile, add flour, baking powder, yellow coloring, sugar and salt to a large bowl and mix thoroughly. Drizzle in oil and incorporate into mixture.
   2. Add lukewarm water to make a dough. Once the dough comes together, knead for 3 minutes. Rub oil all over the dough and place in bowl and let rest for at least 1 hr.
      
      ASSEMBLING:
      
      
      1. Knead rested dough for 1 - 2 minutes and then cut into 10 - 12 equal pieces.
      2. Working with one piece of dough at a time, pat each piece into a round disk, about 3 inches wide. Place the dough in one hand and form a cup. Using a tablespoon, add the filling to the dough (do not over stuff). Pinch the ends of the dough together to seal in the filling.
      3. Place the stuffed dough, seam-side down on an oiled baking sheet. Pat each stuffed dough-ball with a little oil to prevent a skin from forming.
      4. Repeat steps 2 and 3 until all the dough is stuffed. Cover the stuffed dough with plastic wrap and let rest for 30 minutes.

COOKING:

1. Heat a flat iron griddle or a 10 - 12 inch cast iron skillet over medium heat.
2. Meanwhile, flour work surface and rolling pin. Take one of the stuffed dough-balls and flatten with your hand; working from the center, start rolling the dough back and forth, turn the dough to a 90-degree angle and keep rolling and turning until you have a round, thin, flat dough (it may be necessary to dust the rolling pin or work surface with a little extra flour as you work).
3. Dust off any excess flour and transfer the rolled dough to the griddle or cast iron skillet. Let cook until parts of the dough start to puff up with little bubbles; immediately flip the bread, brush with oil, let cook for 30 seconds then flip and brush the other side, cook for another 30 - 45 seconds and then remove from heat with a flat spatula. Reduce heat if the bread is browning quickly and not cooking through.
4. Place in a basket lined with a tea towel and kitchen paper.
5. Repeat steps 2 and 3 until all the dhal puri is cooked. To prevent the puri(s) sticking together, place a 4-inch piece of wax paper between each dhal puri as it is added to the basket.
   
   
   serve with hot curry or rice pudding !!!!

rice pudding (kheer)

• 1 cups evaporated milk
• 1cup of condensed milk
  2 cups milk
• sugar (to taste)
• 1/2 cup  rice
  1/4 cup small white tapioca pearls
  1 stick of cinnamon
• 1/4 cup raisins  (optional)

• 1/2 teaspoon ground cardamom
  
  
• 1/2 teaspoon rose water(optional)
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts
  1/2 cup of coconut flakes or grated.

Directions

1. add cinnamon stick to rice water and cook the rice halfway through.
2. Bring  milk, sugar ( if used) and tapioca pearls to a boil in a large saucepan. Add half-cooked rice with the cinnamon stick, and simmer over low heat until the mixture thickens and the rice and pearls are tender, about 20 minutes.
3. Stir in both evaporated and condensed milk. let simmer for a few mins until it thickens back again.
4. Stir in the raisins, cardamom rose water and coconut flakes and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Ebelskivers

Ebelskivers ("ay-bell-sk-vers") are Danish, filled pancakes. I've been wanting to make them ever since my baby got me a pan!

Directions: Pour a small spoonful of your favorite pancake batter into the bottom of each greased hole in the ebelskiver pan.

I used this pancake batter: 1 cup flour

2 tsp baking powder

1 Tbs sugar

dash of salt

1 egg

2 Tbs oil

1 cup milk  

Then add a dallop of filling your favorite filling. I used raspberry jam, chocolate and peanut butter.

Top them off with another spoonful of pancake batter. Cook until bubbles form at the top of the batter. Gently turn over using a spoon.

Sprinkle with powdered sugar and serve with syrup if desired.

Lemon Blueberry Pancakes

These could easily be the best homemade pancakes ever!  And that's saying something because I looooove homemade pancakes!

adapted from the lovely Pioneer Woman

1-1/2 cup Flour

1 Tablespoon (additional) Flour

1/4 teaspoon Salt

1 Tbs Baking Powder

3 Tbs Sugar

1 3/4 cup Evaporated Milk

Juice and zest of 1 Lemon (more If Needed)

1 Large Egg

1-1/2 tsp Vanilla

2 Tbs Butter, Melted

1 cup  Blueberries

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

*Fun Facts Blueberries are high in vitamin C, potassium, and fiber!  The antioxidants found in blueberries help fight cancer, lower blood pressure, and raise HDL cholesterol (good cholesterol).

Our Version of Nothing Bundt Cakes’ Chocolate Chocolate Chip Cake

This is a MUST TRY. There are few things I love more than Nothing Bundt Cakes. They are pricey, but worth it. If you don’t have a Nothing Bundt Cakes nearby the next best thing is to make your own. I personlly prefer the raspberry one!!!! but this is for all chocolate lovers!

Ingredients

• 1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
• 1 pkg. instant chocolate pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 1/2 c. oil
• 1 1/2 c. mini chocolate chips
• 2 (8 ounce) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 3-4 c. powdered sugar
• 2 tsp. vanilla extract

Instructions

• Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!

Our Version of Nothing Bundt Cakes’ White Chocolate Raspberry Cake the best

Words can’t even describe how excited I am about this recipe. This is another one of those recipes that LOOKS (and tastes) like it is complicated and difficult– but it is actually really easy. I have been wanting to duplicate this recipe for a long time now and I have finally done it! I don’t think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. It is so moist and delicious– it tastes the very best when eaten a day or two after actually baking it.

Ingredients

• 1 pkg. white cake mix
• 1 (5 oz-ish) pkg. instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 1/2 c. oil
• 1 1/2 c. white chocolate chips, chopped into smaller pieces
• 1 c. raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)
• 2 (8 ounce) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 3-4 c. powdered sugar
• 2 tsp. vanilla extract

Instructions

• Grease and flour a bundt pan and preheat your oven to 350-degrees. Mix first six ingredients together with a beater. Fold in white chocolate chips.
• Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Do not overdo it! Only swirl around 2-3 times.
• Pour remaining batter in evenly and spoon in remaining pie filling, repeating the "swirling" process above.
• Cook in oven at 350 degrees for 45-50 mins. (do the "knife test" to determine doneness). If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does.
• Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..)
• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
• Note: To get the frosting like in the picture. Fill a Ziplog bag with the frosting and cut off the bottom corner depending on how big you want the "frosting strips". Frost cake by squeezing out the frosting from the outside of the cake toward the middle.

IMPOSSIBLE COCONUT CUSTARD PIE ( Very Easy )

IMPOSSIBLE COCONUT CUSTARD PIE ...magically makes it's own crust!

1/2 cup Bisquick3/4 cup sugar4 eggs2 cup milk1 can (3 1/2 oz.) coconut1 tsp. vanilla1 TBS. butter, softened

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

Cassava Coconut Vietnamese Cake (Banh Khoai Mi)

Bánh khoai mì nướng, literally baked cassava (or manioc) cake in Vietnamese, is a sticky, sweet cake. The cassava provides the starch, the coconut milk provides the fat, and condensed milk is used as a sweetener.  It's unlike any Western dessert you've ever tried.
Cassava is a starchy tuberous root that is widely used in South America, Africa and Asia.  The flour made from the roots is called tapioca.


Ingredients
Yields: 6

• 6 cups Cassava (Manioc), shredded, tightly packed (650g)
• 3/4 cup split mung beans, dried
• 1 1/3 cup coconut milk
• 1 Tbs canola oil
• 1 14-oz can condensed milk
• 2 egg yolks (optional)
• 2 Tbs sugar
• 1 tsp vanilla extract
• 1 Tbs butter, at room temperature

Directions
In a bowl wash the mung beans thoroughly. Pick out and discard any bad-shaped beans and little stones, then soak them for at least 3 hours before cooking. It's best to let the beans soak overnight.

Preheat the oven to 350°F.
Place the mung beans in a sauce pan, barely cover with water and bring to a boil, then lower to medium-low heat and cook for 30 minutes. The beans should be soft and tender. Make a paste using either a mortar and pestle or a mixer. Set aside.
In a large bowl, whisk the egg yolks with the sugar until you get a pale yellow foam. If you're not using the egg yolks, just mix the sugar, vanilla extract, shredded cassava, the condensed and coconut milks, the pureed mung beans and oil. The mixture should be homogenous like a thick cake batter.
Coat the sides of 2 non-stick round cake pans with a thin layer of butter. Place a disk of wax paper in the bottom of the pan. Pour the cake mixture into the greased pans. Even the batter with a spatula and by gently lifting and dropping the baking pan several times.
Bake for about 10 minutes at 350°F, then lower the heat to 300°F and cook for another 15-20 minutes.
The edges of the cake should be slightly golden and dry. To test the doneness of the cake, poke with a toothpick. The toothpick should come out grainy, but not "liquid-y" at all.
Remove the cake from the pan, place it on the serving dish and let it cool for at least 10 minutes.
Voilà !


tips:
Tips
You can find shredded cassava in the frozen section of any Asian store, well at least in California. Buy cassava that is originated from Thailand and not Vietnam. It's sweeter and starchier. Do not forget to thaw the root before using it in the batter. I usually drain the extra liquid using a cheesecloth.
If you cannot find the frozen product then peel 2 lbs of fresh cassava and soak the root in salted water for at least 30 minutes. Rinse thouroughly under tap water, then shred using a mandoline. Fill a bucket of water and place the shredded product in it. Fish out the shredded root. Do not discard the water. Let the water sit for 15-30 minutes so that the starch can settle at the bottom. Then discard the liquid. Gather the starch with the shredded cassava. Continue the instructions as stated.


The addition of the egg yolks gives a firmer texture to the cake. If you have egg-allergy  the result will be a little mushier.
You can find split mung beans in any Asian store. You can also find this product in Indian stores, it's called mung dahl.
The end product should have a slightly firmer consistency if you use egg yolks. If you have egg allergy, it's not all that necessary.


UPDATE: To get a more coconut-y flavor, you can add one cup of unsweetened grated coconut and 3/4 cup of evaporated milk to balance the batter.

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cassava cake

Cassava Cake is another dessert cake commonly found in the morning market in Malaysia. I’ve been searching for the recipe and found a few variations which some involve steaming the cake first before baking them. Then I remembered my friend Jessica who brought the Cassava Cake for  Chinese New Year gathering. So I got this recipe from her which is the simplest Cassava Cake recipe of all and so delicioussssss

• 1 tin coconut milk (398ml)
• 2 packets grated cassava (you may find this in stores which carry Phillipines products)
• 2 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup + 1 tablespoon sugar
• 2 tablespoons melted butter or margarine

Preheat the oven to 350F.

Mix all the ingredients except the melted butter/margarine in a bowl. Pour the mixture into a greased 9×13″ baking dish. Bake at 350F for 45 minutes. Remove from oven and brush melted butter on top of the cake. Bake the cake for another 15 to 30 minutes until the edges is golden brown.

Cassava pudding ( pudding manioc)

In Mauritius cassava is produced and eaten in the form of biscuits, often flavored with cinnamon, custard in coconut or sesame. 

Ingredients

• 500g of cassava
• 200g sugar
• Semi skimmed milk 200ml
• 1 tsp vanilla essence
• Grated coconut or dried 

Preparation

Wash, peel and grate finely cassava.

Mix all ingredients thoroughly in a bowl.

Pour the mixture into a buttered pan and bake in a water bath for 30 min.

Cool, cut and coat with coconut.

Here it is as simple as that. Very appreciated tea time in Mauritius.

sweet potato cake

Ingredients for 8 people:

Sweet potatoes 1.5 kg flour 100 grams sugar 300 grams butter 250 grams 5 eggs 1 clove vanilla (split the bean in half and scrape out the seeds with a knife) 4 tbsp. tablespoon anise liqueur 

Preparation: Wash and cook the sweet potato in English or steam. Peel and mash. Add the butter in the mashed potatoes while still warm, then the eggs, sugar and flour. Add flavoring and mix well. Butter or mold, and fill with the mixture, remove the fork top of the dough. Bake at 170 ° and cool.

gateau yogurt de stephanie le masson

Gâteau Yaourt

Temps de cuisson: 25 min

2 Pots de Yaourts

200 g de sucre

395 g de Farine

8 cuillères d'huile

6 Oeufs entiers

2 paquet de levure chimique

Mélanger le tout avec mixeur électrique.

Mettre la pâte ans un moule beurré. Four 200 degrès environ. Surveiller de temps en temps.

phare breton recette de staphanie le masson

Far breton (6 personnes)

Temps de cuisson: 30 mn

Temps de préparation: 10 mn

6 Oeufs

200 g de sucre

250 g de farine

1 Litre de lait (à température ambiante)

160 g de beurre

2 Pincées de sel

Mélanger dans l'ordre, les oeufs entiers, le sucre et la farine jusqu'à obtention d'une pâte homogène. Ajouter peu à peu le lait, puis une pincée de sel. Beurrer soigneusement un plat à rôtir (plat en terre de préférence), y verser la pâte et mettre trente minutes environ à four bien chaud (pour bien réussir le far, le four doit être préchauffé pendant au moins quinze minutes).

On peut éventuellement incorporer avant cuisson des pruneaux, des abricots secs (préalablement trempés dans du rhum) ou des morceaux de pommes émincés.

Burfi (milk squares)

Ingredients:

• 75g of Nestle cream
• 500g milk powder
• 1 cup sugar
• 1/2 cup water 
• Almonds
• Crushed cardamon
• Colour (as per your choice)

Methods:


1. Make Syrup: Mix 1 cup sugar with 1/2 cup water, boil, then keep aside.

2. Mix, separately, powdered milk and nestle cream well. Do not add water. It will not be a dough but like small balls.

3. Sieve, or grind mixture to obtain a fine powder. And add a little crushed cardamon to the
resulting dry powder.

4. Heat up the syrup and add the mixture constantly while stirring to obtain a paste. Stir well.

5. If you want it coloured, add the colour to the syrup before adding the dry powder.

6. Put the hot mixture on large plate and allow to cool...

Eggnog Pie

Here's the recipe:

2 packages of 4 servings size cooked vanilla pudding2 cups eggnog1 1/4 cups milk1/8 teaspoon nutmeg

1 baked 9" pie shell, cooled

Combine all ingredients. Cook over medium heat stirring occasionally until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours.

Quick Cobbler

Ingredients

• 1/2 cup butter, melted
• 2 cans (15-1/4 ounces each) sliced peaches, undrained
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk
• 1/4 teaspoon ground nutmeg
• Ice cream, optional

Directions

• Pour butter into a 13-in. x 9-in. baking dish. Pour peaches with juice over butter. In a bowl, combine flour and sugar. Add milk and beat until smooth. Pour batter evenly over peaches. Sprinkle with nutmeg. Bake at 375° for 40 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 10-12 servings.

Butterscotch Spiral Coffee Cake

makes one 9-inch round cake

For the Dough
2 1/2 to 2 3/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup (2-ounces) unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

For the Butterscotch Glaze
1/2 cup firmly packed dark brown sugar
1/4 cup (2-ounces) unsalted butter
2 Tablespoons light corn syrup
1 teaspoon Scotch whisky

For the Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons (1-ounce) unsalted butter, melted
1/3 cup butterscotch chips, chopped

For the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  In a small saucepan over low heat, heat the milk and butter just until the butter melts.  Add the water and set aside until warm (120º F-130º F), about 1 minute.  Pour the milk mixture over the flour mixture and mix on low speed until combined.  Add the eggs one at a time, beating well after addition.  Add the vanilla. Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  Sprinkle the works surface with 1 tablespoon of flour, and center the dough on the flour.  Knead the dough gently until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  Place the dough in a large bowl and cover with plastic wrap.  Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

For the Butterscotch Glaze
Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  In a small saucepan over low heat, combine the sugar, butter, and corn syrup and heat until the butter is completely melted.  Remove from the heat and stir in the Scotch whisky.  Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

For the Cinnamon-Butter Filling
In a small bowl, stir together the butter and cinnamon.

Center a rack in the oven and preheat to 350º F. Gently de-gas the dough by pressing lightly.  On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  Using a pastry brush, spread the cinnamon-butter evenly over the dough.  Sprinkle the dough with the chopped chips.  Cut the dough into six 2-inch wide strips.  Loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.  One at a time, coil the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside), starting each strip at the end of the previous one to make a single large spiral.  Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.

Bake the cake until the top is deep golden brown, about 35 minutes.  Check after 20 minutes to make sure the top is not browning too fast.  If so, cover the top loosely with a sheet of aluminum foil for the last 10-15 minutes to prevent over browning.  Transfer to a wire rack (remove the foil if used) and let cool for 10 minutes.

Gently tilt the pan and tap the side on a counter to release the sides of the cake.  Invert a serving platter on top of the cake, then invert the pan and the plate.  Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  Serve the cake warm or at room temperature cut into wedges using a serrated knife.  Although best eaten the day it is baked, the coffee cake can be made the night before, left to cool completely in the pan and covered tightly with plastic wrap.  To reheat, remove the plastic wrap and reheat in the oven to liquefy the glaze again.  Enjoy!

semolina treats! (ounder or rava laddu)

340 gm (2 cups) fine grained semolina 100 gm (1/2 cup) butter330 gm (1 1/2 cup) sugar3/4 cup milk1/4 tsp saffron strands7  cardamom pods, ground1/2 cup mix nuts1/2 cup raisins

coconut powder - optional

Method:

In a pan heat the butter on a medium flame. After it melts, put in the semolina, reduce the flame and roast until the semolina turns golden and plump, about 15 to 20 minutes. Make sure not to brown the semolina by continuously stirring it on low heat. 

Put in the sugar  and stir on medium heat . Lower the heat add the saffron strands, the cardamom, nuts and raisins mix well. Add in the milk and turn of heat. Mix until there's no lump and put off heat to cool down for 10 mins.

When the mixture is warm, make balls by pressing small amounts of the mixture with your palms. roll in coconut powder(optional) Store in an air tight container.

delicious banana bread :)

ingredients:

3 ripe bananas

1 and 1/2 cup of flour 

1/2 cup of sour cream (fromage blanc)

1tsp baking soda

1/2 tsp of salt

1 cup of sugar

1tsp of vanilla essence

2 eggs

1/2cup of chopped nuts/raisin (optional)

1/2 cup(8tbs) butter

directions:

preheat oven 350 degrees.

grease a loaf pan.

in a bowl whip the melted butter and sugar throughoutly

add in the eggs and vanilla and beat until creamy.

in another bowl mix the flour, baking soda and salt.

pour the flour mixture in the butter mixture and mix slowly.

put in the chopped nut. and mix.

put the sour cream and mix lightly.

pour in greased pan and put in oven for 60 mins.