ARCHER FARMS RECIPES

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BLUEBERRY BEST COFFEE CAKE RECIPE - BETTYCROCKER.COM



Blueberry Best Coffee Cake Recipe - BettyCrocker.com image

Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 9

Number Of Ingredients 15

1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Steps:

  • Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
  • In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
  • Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
  • In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Nutrition Facts : Calories 390 , CarbohydrateContent 65 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 39 g, TransFatContent 1 g

JUICY OVEN BAKED PORK CHOPS - EASY RECIPES FOR HOME COOKS



Juicy Oven Baked Pork Chops - Easy Recipes for Home Cooks image

Baked pork chops are a quick, healthy, and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Use our seasoning suggestions — we especially love the roasted lemon wedges — or substitute with your favorite spice blends (we’ve shared some tips in the article above). We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.

Provided by Adam and Joanne Gallagher

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield Makes 4 servings

Number Of Ingredients 6

4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon high-heat cooking oil like grapeseed, avocado, or vegetable oil
2 teaspoons fresh thyme leaves, chopped
1 lemon, cut into wedges
Handful of tender herbs like parsley or dill, chopped

Steps:

  • Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • Heat the oven to 375 degrees Fahrenheit (190° C).
  • Heat the oil in a large oven-safe skillet — such as a cast iron pan — over medium-high heat. As soon as the oil is hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to 3 minutes. While the pork sears, scatter half of the thyme over the side of the pork chops that are facing up.
  • Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.)
  • Scatter the remaining thyme over the seared side of the pork. Arrange lemon wedges around the chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)
  • Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes, then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done, if the juices run clear when cutting into the chops.
  • Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, roasted lemon wedges, and a spoonful of pan juices on top.

Nutrition Facts : ServingSize 1 pork chop, Calories 260, FatContent 10.4g, SaturatedFatContent 2.9g, CholesterolContent 107.1mg, SodiumContent 689.2mg, CarbohydrateContent 1g, FiberContent 0.1g, SugarContent 0.3g, ProteinContent 38.3g

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