Butter Pecan Bundt Cake

Pam's Butter Pecan Bundt Cake

My friend, Pam, swears by this recipe for bundt cake. I would put any recipe she recommends on this blog. She is the best baker I know. I love to cook, and she loves to bake. Good combination, I think.

I don’t have calorie recommendations for this recipe. However, since it’s a dessert, I’m thinking it’s probably not calorie friendly, but worth the calories.

Ingredients:

1 boxed yellow cake mix

4 eggs

1/2 cup water

1/2 cup Kahlua or Amaretto

1/3 cup butter softened

1 cup pecans, slightly chopped

1. Combine all ingredients except pecans and blend according to the directions on the cake box package.
2. Fold in pecans.
3. Prepare bundt pan according to the package directions.
4. Bake according to the package directions.

Kieran’s Apple Pear Cobbler

My son’s girlfriend, Kieran, is a wonderful cook. They came over for a BBQ the other day and she made us a fantastic cobbler. What I loved best about it was the fact that she didn’t peel the fruit. Not only did this cut the prep time in half, it made such a difference in the texture and the color of the cobbler.

Serves 8

Ingredients

Apple Pear Mixture:
2 pounds ripe  pears (4 pears)
2 pounds firm apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 1/2 sticks cold unsalted butter, diced
Preheat the oven to 350 degrees F.

Core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Servings: 8
Amount Per Serving
Calories: 637
Total Fat: 22.12g
Cholesterol: 60mg
Sodium: 155mg
Total Carbs: 107.53g
Dietary Fiber: 6.36g
Sugars: 74.50g
Protein: 4.09g

I won’t bother calculating Weight Watchers points, if you eat this it’s worth the points. 🙂

Emeril’s Lemon Ice Box Pie Dessert

I made this easy to make pie for my son’s graduation party. The pie was gone in minutes. Cool and refreshing. I like to add fresh raspberries or sliced strawberries, but it really is just as good by itself. I found this recipe on the Food Network’s website.

Serves 8

Ingredients

8    oz    cream cheese
14    oz    condensed milk, sweetened
1/2    cup    lemon juice
1    tbsp    lemon zest
1    tsp    vanilla extract
1    piece    prepared graham cracker crust

Instructions

Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight.

Calories 279
Total Fat 17g
Saturated Fat 8g
Trans Fat 0
Cholesterol 37mg
Sodium 210mg
Carbohydrate 29g
Fiber 1g
Sugar 16g
Protein 4g

WW Points 7