23 September 2012

Jackson Cake

It is officially fall and I have yet to post something with pumpkin or apples... what is wrong with me?!  I've been so busy lately that my blog is seriously lacking with flavor. We are lucky because our friend, Stephanie, so graciously agreed to be a guest chef blogger!  She lives in Texas and is sharing a family recipe with us today.  I can't wait to tailgate with her and the family over Thanksgiving - hopefully she will make this cake again for us to enjoy!  After reading this post and recipe, I think we'll all agree that Stephanie needs to be a more frequent guest blogger on Thyme for Wine!


"Thanks so much for inviting me to be a guest blogger.  When trying to figure out what to make for my post, I realized most of the recipes I use these days I pull from blogs like yours, since I have a tendency to get bored making the same things over and over again.  However, the recipe for this post is a holiday staple on my mom's side of the family and came out of the family archives.  I made it this weekend for an early morning SMU tailgate - this coffee cake is yummy not only with coffee but with a few mimosas as well, and leftovers can be served as dessert since it's so rich and stays moist for a few days after baking.  Since your family has a famous poppy seed cake recipe that is restricted to the privileged few, maybe your readers can try this one out!"



Jackson Cake
(Stephanie's Family Recipe)
Yield: 1 cake

For batter, mix together:

1 C. Butter
2 C. Sugar
2 Eggs
2 C. Flour
1 tsp. Baking Soda
2 tsp. Baking Powder
1 Tbsp. Vanilla (I used yummy vanilla from Mexico thanks to Steve - my mom swore she could taste difference, so he deserves some credit here! Edit: Steve gave Martha credit after he found out this was going on the blog!) 
16 oz. Sour Cream
6 oz. or 1 C. Chocolate Chips – fold into batter 


Separately mix together:
1/3 C. Sugar
1 1/2 Tbsp. Cinnamon

Finally, in a greased bundt pan, layer 1/3 of the batter, then 1/3 in the cinnamon/sugar mix and lightly swirl into the batter.  Repeat this two times - making layers of batter and cinnamon/sugar mix.  Put a final layer of the cinnamon/sugar mix on the top.  Then bake at 375 for 45 minutes, or until it passes the clean toothpick trick.  Serve warm.

Chef Stephanie's Note: Its not healthy but it is delicious and SO very easy!  A small slice goes a long way - and for the record, we have NO idea how it got it's name.  Thanks again for the guest post and looking forward to seeing you over Thanksgiving!!

05 September 2012

Grilled Corn on the Cob

It's not too late... you can still get some great seasonal corn at the market!  Feel free to give our latest corn on the cob recipe a whirl the next time you are feeling adventurous.  Trust me, I am a "purist" when it comes to corn and certainly enjoy the standard boiled corn on the cob with salt and pepper.  Grilling it and adding cilantro, feta and paprika was a nice treat!


Grilled Corn on the Cob
Yield: 4 servings

4 Ears of Corn
1 Tbsp. Butter
1/2 tsp. Paprika (optional)
Salt and Pepper, to taste
4 oz. Feta, crumbled
1/4 C. Fresh Cilantro, roughly chopped

Pull all the husks and silk off the corn and discard.  Parboil the corn in boiling water for 10 minutes.  Then, wrap each ear of corn individually in aluminum foil, closing it up by twisting the ends. Place the wrapped ears of corn on a pre-heated grill on medium heat. Rotate the corn every so often for 15-20 minutes, being careful to not overcook the corn. Once the corn is cooked, remove from the grill with oven mitts.  Carefully unwrap the foil and lightly brush each cob with butter; sprinkle with paprika, salt and pepper. Roll in a mixture of crumbled feta cheese and cilantro.  Serve immediately.