Thursday, January 31, 2013

Citrus Sour Cream Pound Cake

Well I came across this recipe on the internet and now I can't find the site to give proper credit due to the original blogger.  I did make some changes though so I can kind of say it's mine...maybe?  It wasn't a blog I normally visit. I just googled lemon pound cakes and found this.  The original called for only lemon but I have a ton of oranges I need to use so I incorporated both fruits into this cake.  This to me is a small pound cake. The recipe stated it was a Bundt cake but from the amount of sugar, eggs and flour - no way. So I used a 9 x 5 in pan.  It's really good.  If you like a "lighter" pound cake (if there is such thing) then this would be for you. I prefer a heavy, dense cake but that's just me. I would have no problem making this again and again.  I like the fact that there is not too much of it.  Because when I start on pound cake, I don't look back! I also cannot believe I remembered all the ingredients. I guess that means I have made plenty of pound cakes!

1 stick room temperature unsalted butter
1 1/2 cups sugar
1 tsp vanilla extract
1/2 teaspoon lemon extract
3 eggs, room temperature
1 tablespoon lemon zest (save juice for glaze)
1 tablespoon orange zest (save juice for glaze)
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
pinch of salt
1/2 cup sour cream

Preheat oven to 350 degrees F.  Spray 9 x 5 in pan with baking spray.
In a large bowl, beat together butter and sugar for at least 3 minutes.  Add both extracts and mix.  Add eggs, one at a time, beating for 1 minute after adding each. In separate bowl, combine flour and baking soda.   Add this to mixture and mix slowly until combined well.  Add sour cream and mix well.  Bake for approximately 1 hour (mine took a little longer) but start checking at 55 minutes.  Remove from oven when toothpick inserted into center of cake comes out clean.  Let cake rest in pan for 10 minutes before removing.

Citrus Glaze
2 cups powdered sugar, well sifted
1 tablespoon lemon juice
1 tablespoon orange juice

Mix all ingredients together.  More sugar can be added for a thicker consistency or more liquid can be added for a thinner glaze.  Pour onto cake while still warm.

Sunday, January 27, 2013

Broccoli, Grape and Pasta Salad

After hearing many complaints from my son that "you don't cook things I like" I decided that he should take a look at my Pinterest Board and pick out a few recipes that looked good to him.  This happens to not only look good but is good.  I've made this twice in this past week and once I made it exactly as the recipe was written (with the exception of adding the pecans, onions).  The second go around I used a Rotini pasta and only mayo.  I omitted the red wine vinegar and sugar.  My son asked me to use only mayo and being the mom the I am (do I cater to him you ask) I obliged.  Tastes good either way.  A really good year round pasta salad that I think would be great side with fried chicken or burgers.  I will definitely be making this again and again.

So how has your winter been so far?  We had some snow this past week and the schools closed for one day.  Another day they had an early release but I am not complaining.  We're supposed to be getting a wintry mix early tomorrow morning and then warming up over the next few days.  I will say this.....I am ready for spring. I am not a winter person and the older I get the less I like it!

1 cup chopped pecans
1/2 package (16 oz) bow tie pasta or pasta of your choice
1 pound fresh broccoli
1 cup  mayonnaise
1 teaspoon salt
1/3 cup sugar
1/3 cup red wine vinegar
1 small red onion, chopped
2 cups seedless, grapes, halved
8 cooked bacon slices, crumbled.


  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. 2. Prepare pasta according to package directions.
  3. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
  4. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Monday, January 21, 2013

Lemony Cream Butter Cake

Here comes another recipe that I found on Pinterest.  Another winner too!  Very, very good.  It's a bit thinner then I thought it would be but the flavor is delicious.  This should definitely be served with some powder sugar sprinkled on top and berries.  I have this with both blueberries and strawberries and any berry will do.  This is a cake that will remind you of summer!  You can find the original recipe for it here.

I have to admit that I find myself getting lost when I visit Pinterest.  It starts with pinning different recipes (one  which I made this afternoon and a dinner one that I am making tonight). Then I will go over to the history board and just get lost looking at all the antique pictures, etc.. A dangerous addiciton.  Just like this cake!

For the cake --

2/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt (heaping)
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons lemon juice (which was about 1 lemon for me)
1/2 teaspoon vanilla
zest of two lemons
For the cream cheese filling --

8 oz cream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
zest of 1/2 lemon
1 cup confectioners' sugar
Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray.

Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.

Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.

Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.

Serve chilled, with a little sprinkling of confectioners' sugar.

Sunday, January 6, 2013

Applesauce Oatmeal Cake with Broiled Coconut Topping

This recipe comes from Betty Crocker.  It's delicious and simple to make.  Plus it has applesauce and oatmeal in it. A little added health bonus!  The only thing I would change is maybe a little less sugar next time I make it.  The topping is pretty sweet so I'd think I'd cut back maybe 1/4 cup of sugar.

I have a question to ask and I'm hoping some of you can help me.  I would like to redo my blog and will probably need someone to do this for me.  I'm not a computer wiz by any stretch.  So can you tell me how you all did your sites?  Did you do them yourself or have it done?  If you had it done, who did it for you?  I'd appreciate any help I can get.  Thanks!


1 1/4
cups applesauce
cup old-fashioned oats
cup butter or margarine, softened
cup granulated sugar (I'd use 3/4 cup)
teaspoon vanilla
1 1/2
cups Gold Medal® all-purpose flour
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon salt
cup flaked coconut
cup packed brown sugar
cup chopped pecans or walnuts
cup butter or margarine, melted
tablespoons milk

  • In 1-quart saucepan, heat applesauce to boiling over medium-high heat. Stir in oats. Let stand 20 minutes.
  • 2Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until fluffy. Beat in applesauce mixture just until mixed. Stir in flour, baking soda, cinnamon, nutmeg and salt, scraping bowl once, just until blended. Pour into pan.
  • 3Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
  • 4Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly. Cool 30 minutes. Serve warm