Thursday, April 29, 2010

Shari's Lemon Pound Cake

I think I should start calling my blog "Pound Cakes Galore" since I've made pound cakes more than anything else! I do love a good pound cake....and they are simple to make, go a long way and use ingredients we all have on hand most of the time. This pound cake is delicious! The lemon glaze gives the crust a little crunch along with a nice burst of lemon flavor. Very good. It's from the book I found at the thrift store called "For the Love of Cats Dessert Book." A crazy kind of book. It has all kinds of illustrations of cats on the pages with the recipes. The book is from 1984 and published by Animal Allies. I can't imagine many of these books around since it looks like it might have been published to raise funds for animals. I plan to make many more cakes from this cute little book! (I also tried out a new bundt pan and really like it!).

1 cup butter, softened
2 cups sugar
3 eggs
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated lemon rind (I used the rind of a whole lemon)
1 teaspoon vanilla
1 cup sour cream


1 cup confectioners' sugar
1 tablespoon lemon juice

Preheat oven to 325 degrees F and grease bundt or tube pan.

Cream butter, sugar and lemon rind together until light and fluffy. Beat in eggs one at a time. Combine dry ingredients and add alternately with sour cream to batter. Add vanilla and mix well. Pour batter into a greased tube pan or bundt pan. Bake for 60 to 70 minutes or until toothpick inserted into center comes out clean. Cool in pan 20 minutes and remove. When cake has cooled somewhat mix together confectioners' sugar and lemon juice and drizzle on cake.

Monday, April 26, 2010

My Little Butterball!!!!

Here is a recent picture that I took of my little grandbaby Farah this weekend! I can't believe that she is 9 months old already (I also can't believe I am a grandmother!!!). I spent the weekend at my son's house with my daugher in law and we had a fantastic time. I am one lucky lady to have beautiful grandchildren and a fabulous daughter in law!!!! (Oh the lemon pound cake turned out good and I'll be posting that next)........

Saturday, April 24, 2010

Jewish Apple Cake from Bubba's Recipe Box

This recipe comes from I love that site because I will usually judge the recipes by the ratings and comments if I will try the recipe or not. This is one good cake! I'm not that big a fan of apple cakes but my husband is and he really enjoyed it. This is a fairly large cake. It would be great to bring to a pot luck or party and it's also very moist.

I found a new cookbook yesterday at a thrift store. It's called "For the Love of Cats - Dessert Cookbook." The title alone intrigued me (since I am a big animal lover) and once I read over the first two pages I knew I had to buy it. Hey, I can afford 90 cents for a cookbook!!! I have a lemon pound cake in the oven right now that I am trying out from this book. I have found some of my best cookbooks in thrift stores and some of my most interesting ones. I've also found lots of other great bargains. Anyone else out there enjoy thrift stores too? I don't think I am alone!

1 teaspoon ground cinnamon

3/4 cup white sugar

5 large Rome apples (I used Granny Smith), peeled, cored and chopped

3 cups all purpose flour

1 teaspoon salt

1 tablespoon baking powder

4 eggs

2 cups white sugar

1 cup vegetable oil

1/4 cup orange juice

1 tablespoon vanilla extract

Preheat oven to 350 degrees F. Grease (grease very well, this cake can be difficult to remove from pan)and flour a 10 inch tube pan (I only had a Bundt).

Mix cinnamon, 3/4 cup sugar and apples in a bowl; set aside. Combine flour, salt and baking powder in a bowl. Beat the eggs and 2 cups sugar with electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes or 1 hour and 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Wednesday, April 21, 2010

Sour Cream Strawberry Muffins

Boy have I ever been slacking in my posting lately but I have had two birthdays this past week that have taken up my time. My middle son turned 23 and my youngest turned 11. Their birthdays are four days apart! My youngest wanted to take a friend to Kings Dominion instead of having a party (we did that last year too) and that worked out so good. We all had a blast! He rode the "Grizzly" which is a pretty big coaster and was so proud of himself! Thankfully, we also had great weather. Mid 60's and sunshine. Perfect amusement park weather!

Here a great muffin recipe that I've made twice in the past month. I took the first batch to work and my coworkers loved them. They are so easy to make. The original recipe calls for blueberries but you can really substitute any fruit you enjoy. The first go around with these I used yogurt instead of sour cream. Either will work though. This came out of a cooking magazine and I'm sorry but I can't remember which one!

2 cups biscuit/baking mix (I used Bisquick)

3/4 cup plus 2 tablespoons sugar, divided

2 eggs

1 cup (8 ounces) sour cream

1 cup fresh or frozen blueberries (I used fresh strawberries)

In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.

Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Wednesday, April 14, 2010

Southwest Georgia Pound Cake

I'm back from a great weekend at the beach! I think I could live at the beach year round and never get tired of it. Since I moved to Virginia back in the late 1980's I have never stopped missing living near the water. Even though the closest beach here is about 2 hours away, it's still too far. I grew up living no more than 30 minutes away from Jones Beach and my summers were spent there almost daily when I was growing up. So whenever I am near the ocean I feel like I am "home" again!

This is a great pound cake from who else but Paula Deen! I love trying different pound cake recipes and this one is a winner. It's one that starts out in a cold oven. I've made similar ones before. Of course Paula's are always a bit more rich. This uses heavy cream instead of milk, but then would you expect anything less from Paula? This is just another Paula recipe that does not disappoint!!!!

1 cup (2 sticks) unsalted butter, softened

3 cups sugar

6 large eggs

3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup heavy cream

2 teaspoons pure vanilla extract (or you can use lemon or almond flavoring instead)

Generously grease and flour a 10 inch bundt pan. Do not preheat oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Alternately add the flour mixture and heavy cream to butter sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour and 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Thursday, April 8, 2010

Irish Soda Bread I

This was a recipe that I made back on St. Patrick's Day but just have not gotten around to blogging it. It was very, very good. So good that you don't need to wait around and only make this for St. Patrick's Day. It reminded me of a sweet raisin bread that my mom used to buy at the bakery when I was a child. It's kind of in between a bread and a cake and just soooo delicious. I could easily find any excuse to make this again! This recipe came from Allrecipes.

I am looking so forward to this weekend at the beach and I'm hoping the weather holds up. The temps are going down since we have had a heat wave here the past week of 90 degree temperature. We're cooling off to the 60's and that's fine with me. Even though it's still to cool to swim it's always the right time to go to great seafood restaurants and that is what I am looking forward to!!! Have a great weekend everyone!

4 cups all purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins

Preheat oven to 325 degrees F. Grease two 8 x 4 inch loaf pans.

Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.

Bake loaves at 325 degreesF for 1 hour.

Tuesday, April 6, 2010

Pasta Primavera

Sorry for not posting in almost a week but with between spring break last week and Easter, things have been a bit hectic. School started again yesterday so now we are back to having some kind of a routine at least. The temperature hit 91 degrees here today and I am loving it!!! We are going to the beach for the weekend and I am hoping so badly that this weather continues but they are saying it will be cooling down a bit by Thursday. Oh well, I will take whatever weather is on the way as long as it is not snow!!!! After this crazy winter here I am sooo done with snow!

I made this dish last week and it was delicious! The only thing I omitted were the green beans since my son prefers the canned ones (crazy). I just upped the amount of asparagus that I used. I also added some turkey sausage which was perfect in this dish and really increased the flavor. We all enjoyed this dish and it was terrific as leftoevers for the next day. I will be making this again! I found the recipe in the latest issue of Family Circle.

1/2 lb asparagus, trimmed and cut into 1 inch pieces

1/2 pound green beans, trimmed and cut into 1 inch pieces

2 sweet orange peppers, cored, seeded and cut into 1/4 inch strips

1 pound thin spaghetti

3/4 cup half and half

3/4 cup chicken broth

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

2 tablespoons olive oil

5 cloves garlic, sliced

2 cups grape tomatoes, halved

1/3 cup grated Parmesan

3/4 cup flat leaf parsley, chopped

Shaved Parmesan, optional

Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minutes. Scoop out vegetables with a large slotted spoon and place in a colander. Rinse under cold water.

Add pasta to boiling water and cook following package directions, about 9 minutes. Drain; return to pot.

While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.

Heat a large nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 minute, 30 seconds. Spoon into pasta pot. Stir grated cheese into the half and half mixture. Add to pasta and gently stir in parlsey until all ingredients are combined. Allow to stand for 5 minutes. Shave Parmesan on top, if desired.