Wednesday, September 10, 2008

Football Food Face-off

Football Food Face-off 
Week One

I hope that your football food was as successful for your team as it was for mine! The Buffalo Bills claimed victory over the Seattle Seahawks. I think it may have been for the fact that we had two - maybe three cooks rooting for the Bills.

 


So for the Seattle Seahawks I decided that coffee should be my key ingredient. Knowing that we would be somewhere else for the game I settled for a Buffalo Bills Breakfast. The recipe I used was from an old issue of Cooking Light Magazine.
 another secret ingredient...Grape Nuts? Now I have a whole box of these things - anyone have any other recipes?
 
Here is the inside sugar mixture - with Grape Nuts and Coffee (recipe call for instant espresso but I didn't have that so I settled on some coffee grounds).
  
Here is my cake iced with the topping (confectioners sugar and cold coffee). I have no finished photos so I will settle for showing you the one from Cooking Light. This cake received rave reviews at home and at work.
from Cooking Light Magazine
 

Yield - 12 servings (serving size: 1 piece)

Ingredients

  • 1 1/2  cups  granulated sugar, divided
  • 1/2  cup  nutlike cereal nuggets (such as Grape-Nuts)
  • 2  teaspoons  instant espresso granules
  • 1  teaspoon  ground cinnamon
  • 1 3/4  cups  all-purpose flour (about 7 3/4 ounces)
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  vanilla fat-free yogurt (about 8 ounces)
  • 1/2  cup  butter, softened
  • 1/2  cup  egg substitute
  • Cooking spray
  • 1 1/2  cups  powdered sugar, sifted
  • 2  tablespoons  cooled brewed coffee

Preparation

Preheat oven to 350°.
Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.
Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.

 ******* ANOTHER ENTRY FOR THIS WEEK********


My Aunt Ellen also participated - she too was rooting for the Buffalo Bills. She took the Seafood option as a way to represtnt Seattle Seahwwks. Here is her email she sent me with her pics.
These are pictures of my fantasy football food- It's a Crab, Spinach and Pepper baked Fritatta. The crab is supposed to represent seafood from Seattle. Let me know what I'm supposed to do with this info. Wasn't bad tasting either. Ellen
 
  
Thanks for participating Aunt Eleen! Did you play along too? Leave your link in the Mister Linky box below! Please link just to the post you created for this challenge.
Hope to see you again next week!



 

5 comments:

Ellen said...

Here's the recipe-

Baked Crab, Pepper And Spinach Frittata

1 cup Onion -- minced
2 ts Garlic -- minced
2 TB Olive Oil
1 Lb Fresh Spinach (1 Lg. Bunch) wash, stems removed
Salt And Freshly Ground Pepper
Freshly Grated Nutmeg
2 md Red Bell Peppers
1 TB Butter -- softened
6 lg Eggs
1 TB Minced Fresh Herbs
2/3 c Asiago Or Parmesan Cheese -coarsely grated
8 oz Dungeness Crab Meat -- well picked over
Directions
Sauté the onion and garlic in olive oil over moderate heat until soft but not brown. While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds until wilted. Drain and immediately plunge into ice water to stop the cooking and set the color. Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel. Coarsely chop spinach and combine with onion mixture. Season with salt, pepper and nutmeg.

Over an open flame or under a broiler, char peppers on all sides. Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife. Remove and discard seeds and stems and cut peppers into long thick slices.

Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches) and line the bottom with buttered waxed paper or parchment.

Beat the eggs briefly together with the herbs and season with salt and pepper. Layer one third of spinach mixture on bottom of pan. Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab. Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs.

Continue layering in this way. Place terrine in a larger baking pan and pour enough hot tap water to come at least 2/3 of the way up the sides of the terrine. Place in a preheated 325 degree oven, cover with parchment or foil and bake in a preheated 325 degree oven until eggs are just set.

Remove from water bath and let sit 15-20 minutes before unmolding if serving warm.
Yield:6 servings

Ellen said...

The coffe cake looks yummy!

Jess said...

this was fun! i used your logo as a link on my blog sidebar - hope you don't mind.

already looking forward to next week's recipe!

Ruthie said...

Grape-nuts are tasty mixed in yogurt for a different breakfast option.

Dayna said...

************
Ellen - thanks for the recipe and I will have to make this cake again sometime for you guys - easy and tasty!

Jess - Thanks for posting the logo - I certainly dont mind. Thanks for playing along. I cant wait to make your salad it looks and sounds great!

Ruthie - Bought some vanilla yogurt today...gonna give the grape-nuts a try! By the way your profile pic makes you look very familiar - perhaps brotherly even? ;)
*************