Peanut stew

1 onion
3 potatoes
one cup of crunchy peanut butter
thyme
half a lb of chickpeas (one tin)
a tin of stewed tomates or about 5 tomatoes chopped up and fries gently in a little water with a sprinkle of thyme

1. fry the chopped onion in a little oil until soft
2. add the peanut butter and tomatoes, mix well
3. add the chickpeas, chopped potatoes and mix well
4. add enough water so it's just about covered, add a few sprigs of thyme, keep adding water is needed later on
5. cover and cook for around 20 minutes until the potatoes  are cooked, stiring every few minutes
6. sirve with brown rice

serves around 3-4 people

Addictive sweet potato burritos

Original recipe makes 12 burritos 

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin

• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven (or grill in a frying pan), and serve.

Veggie black bean burgers

Make sure you alter the amounts if you are cooking for a larger number of people. Original recipe makes 4 patties 

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
  half a jalepeno chopped finely 
• 1 egg

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs
  
  

  Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. I fried mine in a little oil.

  Serve in buns with avocado, tomato and cilantro.

  Best served with Beer.
  
  

traditional meat lasagna

• Ingredients

• 2 tsp olive oil
• 1  onion, halved, finely chopped
•  4 garlic cloves, crushed
• 1 lb of beef mince
• 6 diced tomatoes
• 125ml (1/2 cup) dry red wine
• 55g (1/4 cup) tomato paste
• 1 cup of veggie/meat stock
• Salt & freshly ground black pepper
• Olive oil, extra, to grease
• 4 fresh lasagne sheets
• 55g (1/2 cup) coarsely grated mozzarella

cheese sauce

• tablespoon of butter
• 50g (1/4 cup) plain flour
• cup or so of milk
• 70g (1/2 cup) grated cheddar
• Pinch ground nutmeg
• Salt & ground white pepper

parmesan for the top

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• Method

1. Step 1
   Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and enough stock to cover the meat, bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
2. Preheat oven to 180°C. 
3. Meanwhile, to make the cheese sauce, Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
4. Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
5. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the cheddar and a little parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
6. Step 7
   Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella and parmesan. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.

Chickpea Salad with Capers and Roasted Red Peppers

2 large red peppers, roasted and skinned 

3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.

homemade mushy peas

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.

Ingredients

• 2 tablespoons olive oil
• 1 bunch spring onions, chopped
• 1 large handful fresh mint, leaves picked
• 1 pound (500 grams) frozen peas
• 2 large knobs butter
• Sea salt and freshly ground black pepper

Directions

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potatomasher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste. If the mixture appears too think, add more water

Ottolenghi's fritter roulette recipe

Makes eight fritters, to serve four.

3 free-range eggs
120ml coconut milk
75g self-raising flour
30g cornflour
¾ tsp ground cumin
1½ tsp ground coriander
½ tsp ground turmeric
3 tbsp coriander seeds
1¼ tsp salt
½ tsp freshly ground black pepper
225g peeled butternut squash (about a third of a butternut), grated
300g corn kernels (frozen or fresh)
3 spring onions, trimmed and thinly sliced
15g chopped coriander
½ red chilli, deseeded and finely chopped (or more, to taste)
Sunflower oil, for frying
3 limes, cut into wedges

Put the first 10 ingredients in a large mixing bowl and whisk to a homogeneous batter. Add the squash, sweetcorn, spring onions, coriander and chilli, and stir to combine. If the batter is too liquidy, just add more flour.

Pour enough sunflower oil into a medium frying pan to come 1cm up the sides. Place the pan over a medium-high heat for a few minutes, until the oil is hot. Scoop a heaped tablespoon of batter into the oil and cook for a few minutes on each side until golden-brown all over. Transfer to a plate covered with kitchen towel and keep warm.

Repeat with the remaining batter. Once all the fritters are cooked, serve hot, with lime wedges on the side to squeeze over. The dish goes well with a chutney like mango, bread and salad.

black pepper tofu

If you prefer meat, you can replace the tofu with chicken. I added brocoli, peas and green beans and that worked well too. The recipe says 8 chillies and 12 garlic, I would put one chilli and prehaps 4 garlic cloves but that's just me :-)

800g firm, fresh tofu
Cornflour, to dust the tofu
Vegetable oil, for frying
150g butter
12 small shallots (350g), peeled and thinly sliced
8 red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped ginger
5 tbsp crushed black peppercorns 
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
16 small, thin spring onions, cut into segments 3cm long

Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan, and bring up to frying heat. Fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel.

Remove the oil and any sediment from the pan and throw in the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.

When the shallots and chillies are soft, add the soy sauces and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.

• Yotam Ottolenghi is chef/patron of Ottolenghi in London.

white bean and rosemary soup

• 1 lb white dried cannellini beans
• 4 cups onions, sliced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 large fresh rosemary sprig (6-7 INCHES)
• 2 quarts chicken stock
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper

Directions:

1. 1
   In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.
2. 2
   In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.
3. 3
   Add the garlic and cook over low heat for 3 more minutes.
4. 4
   Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
5. 5
   Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
6. 6
   Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

pastel borracho guatemalteco

Borracho 
Ingredientes 

5 huevos 

1 taza de azúcar 

1 taza de harina 

1 cucharadita de polvo par hornear 

1 pizca de sal 
Para la miel 
2 tazas de azúcar 
2 tazas de agua 
¼ de taza de ron 
Para la crema 
½ cucharadita de maicena 
3 yemas de huevo 
1 raja de canela 
2 cucharaditas de azúcar 
1 taza de leche 

Preparación 

Batir las claras a punto de nieve, se le agregan las yemas y los demás ingredientes, moviendo suavemente. Se engrasa y se enharina uno o dos moldes cuadrados, vaciamos la mezcla y horneamos por media hora a 350ºf. Para la miel se pone a hervir el azúcar y el agua hasta que se forme una miel. Se le agrega el ron y se mezcla perfectamente. Se vacía sobre las panetelas cuando estas estén frías y fuera del horno.Poner a hervir la leche, la canela y la azúcar. En la otra media taza de leche se deshacen las yemas y la maicena. Se vierte a la mezcla anterior de leche se revuelve y se deja a que espese. Esta crema se vierte encima de las panetelas después de que éstas hayan absorbido el almíbar. Se rocía con canela y se adorna con pasas.

my best curry yet!

fry one onion chopped in a little oil
after a few minutes add 3 cloves of garlic chopped, 2 inches of ginger grated and half a red chile diced. fry stiring for two minutes and add- 2 teaspoons of curry powder, one of cinnamon, one of cumin, keep stiring for  one o two minutes.
add 4 sliced new potatoes and 3 chopped sweet potatoes,mixing them in all the spices
add 4 tomatoes chopped, fry another minute then add 2-3 tablespoons of tomate puree.
add peas (if fresh), enough water to cover all the veggies and boil covered until the potatoes and peas are cooked. If you like add a can of chickpeas
add a bunch of chopped spinach and continue to boil until cooked
add seasoning and serve with brown rice and chopped coriander on top and enjoy my best veggie curry to date :-)

should serve 4-5 people. add more veg if you want to serve more.

ginger brownies

The batter for these fudgy ginger brownies never actually touches a bowl. Butter and chocolate are melted in a saucepan, and the other ingredients are stirred right in.

• YieldMakes 16t

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for baking dish
• 3 ounces bittersweet chocolate, coarsely chopped
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 2 large eggs
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground cloves

Directions

1. Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
2. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

sopa de frijol negro a la Claudia

pone media libra de frijoles cocidos en la licuadora con dos vasos de comsume (y vegeteriano o de pollo), echa media cucharita de cuminos
pone sobre fuego y calentar
mientras freir media cebolla para dos minutos, y agrega dos dientes de ajo y media chile cortados
en agua hervir brocoli cortado en pequenos pedacitos y hervir hasta sea al dente.
agrega el brocoli a la cebella, y cocina dos minutos mas y despues agregar todo a la sopa.
calenta otro uno o dos minutos y servir con limon, limon y quesito.

sirve como una comida medicinal para cualquier estres o problema

Pesto a la chapin

un manojo de albaca
media libra de mania
uno o dos cucharas de aceite (preferable aceite de oliva pero yo use normal)
2-3 cucharas parmasano o queso seco

sacar los hojas de la albaca y poner en la liquidadora con la mania, queso y suficiente aceite para hacer una salsa.
los medidos no son exactos, hay que agregar mas de lo que falta.
echa sal y pimiento
mezclar con pasta cocida, puede agregar pollo y elote va muy bien
echa perejil y mas albaca encima y sirvit.
se puede poner uno o dos dientes de ajoy si quisieras.

disfruta y pensar de italia :-)

tortillas al Rayo de Sol

freír una cebolla cortada en rebonadas hasta esten suaves
picar 3 dientes de ajo y freir con la cebolla
agrega media cuchara de semillas de cumino y media de comino en polvo y freir por 2 minutos
agrega 3 zanahorias ralladas y freir por 5 minutos
echa 3 cucharas o algo de asi de agua, tapar y cocinar moviendo al menudo para 10 - 15 minutos hasta cuando las zanahorias esten cocidas.
echa suficiente pimiento y sal

calenta tortillas de harina uno a uno, saca del fuego y pone una cuchara de queso crema
roda y calentar en un sarten por 2 o 3 minutos, rodandolas.
servir con perejil.

spinach, potato and chickpea curry

• 
  1 tbsp groundnut oil or sunflower oil
• 1 small onion , halved and sliced
• a thumb-sized piece root ginger , grated
• 1 garlic clove , sliced
• 1 tbsp garam masala
• 400g tin chopped tomatoes
• 400g tin chickpeas
• 200g small salad potatoes , quartered
• 100g spinach , chopped
• naan bread to serve (optional)

• 

  1. Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes. Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened.
  2. Stir in the spinach until just wilted. Serve in bowls on its own or with naan bread if you like.

Mojarra Frita a la Mexicana (Tilapia a la Mexicana

Ingredients:

-2 medium with slits cut on the side whole tilapias (opened up, cleaned, scales removed by scraping in opposite direction with a knife, remive all guts with hand, and those wierd things in the gills. Then with a knife scrape of anything greyish black inside it will make the fish bitter also don't cut or rip a sack near the head it will make it bitter just remove it whole rinse fish well don't be afraid to use your hands be SAVAGE) you can ask the lady in the market to dio this for you.

-6-8 cloves or more crushed minced garlic preferably mashed to a paste

-salt 1 teaspoon or more to taste

-ground black pepper 1 teaspoon

-1 large or 2 small tomatoes minced

-1/2 onion minced

-1 serrano chili pepper or jalapeno minced or sliced into thin rounds

-1/2 cup cilantro minced

Directions:

-Mix garlic, lime juice, salt and pepper together, rub all over the fish, and fill the slits with it to.

-Heat generous amount of olive oil on medium high in a pan and add fish pan-fry fish brown on both sides about 3 minutes on both sides (or until cooked, if the fish is big it will need more time until the meat is white) and set aside

-In dripping (what's left in the pan) sautee onions and chili pepper until translucent and fragrant. Add diced tomato and cilantro season with a little of salt

-Add fish back and cover with sautee. Cover and steam for about 5-1o minutes until tomatoes release some juice. It is not suppose to be a saucy dish.

serve with fried potatoes, guatemole and or rice

Frijoles a la Wirksworth

5 1 / 2 tazas de agua
1 1 / 2 tazas de frijoles negro
3 dientes de ajo, picados
1 hoja de laurel
1 / 4 cucharadita de pimienta
2 tazas de caldo de pollo  ( opcional pueden ponerle agua)
1 cucharada de pasta de tomate
1 / 2 cucharadita de salsa inglesa
1  libra de papas
3 cebollas verdes
sal al gusto
Si quieren ponerle carne, pueden ponerle chorizo o pueden agregarle las especies
que tiene el chorizo para que salga con ese sabor

1/2 cebolla
1 diente de ajo
1/2 chile ancho
1/4 cucharadita comino
1/4 cucharadita de clavo de olor molido
1/4 cucharadita pimienta
1/2 de pimenton
1/4 cucharaditas de oregano
1 chorrito de vinagre y sal


instrucciones
Cocinar los frijoles en olla de presión por 40 minutos, cuando ya esten listos
pelar las papas y cortar en trozos
En una cacerola , combine los frijoles, papa, el ajo, el laurel, la pimienta, el caldo y 5 1 / 2 tazas de agua. Cocina, parcialmente tapado, hasta que las papas  estén tiernos, unos 20-30 minutos Retire la hoja de laurel.


En una licuadora moler 1 taza de frijoles cocidos con 1 taza delíquido de la cocción, y volver a la sartén.   En un tazón pequeño, mezcle el puré de tomate y 1 cucharada de agua y revuelva con frijoles con chorizo ​​y salsa  inglesa (Worcestershire). Cocine a fuego lento la sopa, cubiertos, durante 15 minutos.

Revuelva las papas, 3 cebollines picados, sal ypimienta al gusto a la sopa.  Sirvela la sopa adornada con hojas de cebolla de verde.

si no lleva chorizo porque no agrega espinica al final hasta cuando este lista.
aunque se llama a la wirksworth, yo lo llamaria a la Will Bill porque gracias a su blog, lo recorde me receta :-)

chicken sofrito and smokey sweetcorn salad

This relatively simple Sephardic dish yields many layers of comforting flavours. The corn salad that follows it makes a perfect match. If you have a pan that's wide enough to hold the whole chicken flat, butterfly the bird by cutting through the centre of the breast until it opens up (or ask a butcher to do it for you). Serves four.

1 tbsp sunflower oil
1 small free-range chicken (about 1.5kg), butterflied or quartered
1 tsp sweet paprika
¼ tsp ground turmeric
¼ tsp sugar
Salt and black pepper
2½ tbsp lemon juice
1 large onion, peeled and quartered
Sunflower oil, for frying
25 garlic cloves, unpeeled
750g charlotte potatoes, peeled, washed and cut into 2cm dice

Pour the oil into a large, shallow pan or casserole and place on a high heat. Lay the chicken flat in the pan, skin-side down, and sear for four to five minutes, until golden-brown. Season all over with the paprika, turmeric, sugar, a third of a teaspoon of salt, some pepper and a tablespoon and a half of lemon juice.
Turn over the chicken, add the onion and cover the pot with a lid. Reduce the heat to low and leave for 30 minutes, occasionally checking the amount of juice at the bottom of the pan: add a little water, if needed, so there's always around 5mm.
After the chicken has been cooking for 30 minutes, pour sunflower oil into a medium saucepan so that it comes 3cm up the sides. Bring up to medium-high heat and fry the garlic and potatoes in batches for about six minutes, until they take on some colour. Use a slotted spoon to transfer them to a paper towel. Sprinkle with salt, and repeat with the remaining potatoes and garlic.
After the chicken has been cooking for an hour, lift the bird from the pan and stir the potatoes and garlic into the cooking juices. Put the chicken on top of the potatoes and cook for another 30 minutes, by which time the meat should be falling off the bone. When serving, drizzle with a little fresh lemon juice.

Smoky corn salad (V)

If you can't get corn with husks, don't have the right kit or are not too keen on playing around with smoke, just brush your corn with a little olive oil and cook it on a hot, ridged griddle pan for 10 minutes, turning frequently, then carry on with the instructions in the final paragraph. My thanks to Sarit Packer for this. Serves four.
I doubled the following ingredients and would suggest you do the same.
2 large corn cobs, in their husks
15g lemon thyme sprigs
1½ tbsp lime juice
½ tsp maple syrup
2 tbsp olive oil
1 green chilli, thinly sliced
Salt
10g each picked coriander, mint and parsley leaves
2 spring onions, thinly sliced

Remove the husks from the corn and use 30g of the husks and the lemon thyme to line the base of an extra-large pan or wok into which you can fit a metal colander, rack or steaming basket. You'll also need to be able to seal the pot with a tight-fitting lid.
Top and tail the corn cobs and cut each in two widthways. Put the pan with the husks and thyme on high heat and, once they begin to smoke (after about four minutes), put the corn in the colander, place inside the hot pan and cover tight with a lid. Leave on high heat for five minutes, remove from the heat, then leave, covered, for five minutes more. Take off the lid and set the pan aside until the corn comes to room temperature.
Stand each corn half on a work surface and, using a large, sharp knife and cutting from top to bottom, shave off rows of kernels. Try to cut deep enough into the cob so that some of the kernels come off in clusters – this isn't essential, it just looks good. In a large mixing bowl, whisk together the lime juice, maple syrup, olive oil, chilli and some salt. Add the herbs and spring onion, toss and taste for seasoning. Gently mix in the corn and serve.
• Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

berry coffee cake

For Cake

• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 tablespoons sour cream
• 1/3 cup milk
• 1 1/2 cups fresh berries (frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberr)

Crumb Topping

• 3 tablespoons softened butter
• 1/3 cup granulated sugar
• 1/4 cup unsifted all-purpose flour
• 1/2 teaspoon ground cinnamon

Directions:

1. 1
   Spread solid shortening on bottom and sides of a 9-inch square pan.
2. 2
   Position oven rack in center of oven and preheat to 350 degrees.
3. 3
   Sift together flour, baking powder and salt.
4. 4
   Set aside.
5. 5
   Cream butter and sugar with electric mixer.
6. 6
   Add eggs one at a time and beat until fluffy.
7. 7
   Add vanilla and sour cream and mix well.
8. 8
   Alternately, add flour mixture and milk to batter, beginning and ending with flour.
9. 9
   Spread half the batter into the prepared pan and smooth the top.
10. 10
    Spread berries (well drained) on top of batter.
11. 11
    Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
12. 12
    For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
13. 13
    Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
14. 14
    Cool cake completely (in pan) on wire rack.
15. 15
    Refrigerate overnight and cut into squares.
16. 16
    Serve at room temperature.