Patti La Belle Blueberry Cake

Patti La Belle Blueberry Cake
Patti LaBelle’s Lite Cuisine
PATTI LA BELLE RECIPE INGREDIENTS

• 2 cups cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups fresh blueberries
• 4 tablespoons margarine, softened I used butter
• 1 ¼ cups sugar substitute such as DiabetiSweet or Splenda
• ¼ cup granulated sugar
• 2 eggs, separated
• 1 teaspoon lemon extract
• 1 teaspoon butter-flavor extract
• I used 1 1/2 teaspoons of vanilla extract instead of the lemon and butter-flavor
• 1 cup 1 percent low-fat buttermilk

PATTI LA BELLE RECIPE INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9-cup or 10-cup nonstick tube pan with fat-free cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt. Transfer ½ cup of the flour mixture to another medium bowl. Add the blueberries and toss to coat with flour mixture. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the margarine until light, about 1 minute. Beat in the sugar substitute and sugar until fluffy, 1 minute. Beat in the egg yolks, one at a time, beating for 30 seconds after each addition. Beat in the lemon extract and butter-flavor extract. Beat in the flour mixture, alternating with the buttermilk, beating for 30 seconds after each addition.
In a clean medium bowl, using clean beaters, beat the egg whites until soft peaks form when the beaters are lifted, about 5 minutes. Fold into the batter. Fold in the blueberries. Scrape into prepared pan and bake until toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes. Invert onto a rack and cool completely.

Option: In a medium bowl, melt 1 ½ tablespoons reduced-calorie margarine in the microwave oven, about 30 seconds on medium. Whisk in 1 ½ tablespoons fat-free half-and-half and 1 teaspoon lemon juice. Then whisk in ¾ cup sugar substitute such as DiabetiSweet or Splenda, and 1/3 cup powdered sugar. Drizzle evenly over the cooled cake.

Patti LaBelle's Potato Salad

Patti LaBelle's Potato Salad

PATTI LABELLE RECIPE INGREDIENTS

• 20 red potatoes, boiled and chopped
• 12 hardboiled eggs, chopped
• 1 bunch celery, chopped
• Green bell peppers, finely chopped
• Habanero chiles, chopped finely
• Jalapeno peppers, chopped finely
• Sweet relish
• French's yellow mustard
• Hellmann's mayonnaise
• Large white onion
• Black pepper
• Seasoned salt
• Celery seed
• Paprika (for garnish)

PATTI LABELLE RECIPE INSTRUCTIONS
Place potatoes, eggs and celery in a large mixing bowl. Add all other ingredients to taste.

Patti Labelle's Macaroni and Cheese

Patti Labelle's Macaroni and Cheese

Patti LaBelle Recipes Ingredients

* 1 tablespoon vegetable oil
* 1 pound macaroni
* 8 tablespoons butter
* 1 tablespoon butter
* 1/2 cup muenster cheese shredded
* 1/2 cup mild cheddar cheese shredded
* 1/2 cup sharp cheddar cheese shredded
* 1/2 cup monterey jack cheese shredded
* 2 cups half-and-half
* 8 ounces Velveeta cheese cubed
* 2 eggs, lightly beaten
* 1/4 teaspoon seasoning salt
* 1/8 teaspoon fresh ground pepper
* 1 cup Fresh bread crumbs put through the food processor w/2T butter


Patti LaBelle Recipes Instructions
1. Preheat oven to 350.
2. Lightly butter a deep 2 1/2 quart baking dish.
3. Fill a large pot with water and bring to a rapid boil.
4. Add macaroni and the 1 TB oil.
5. Cook for 7 minutes, or until somewhat tender.
6. Drain well, and return to the pot.
7. Meanwhile, in a small saucepan, melt 8 TB of the butter.
8. Stir into macaroni.
9. In a large bowl, combine all of the shredded cheeses.
10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12. Dot with remaining 1 TB of the butter.
13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14. Serve hot. and the macaroni and cheese is readuy to serves 8 persons.
Patti la Belle Recipes: patti-labelles-mac-and-cheese-recipe