If you have been following my blog for any length of time you will have noticed that not only do I love banana bread but I love pound cake. Love trying different pound cake recipes and I have quite a few on this blog. I came across this one in my old faithful cookbook....."The Doubleday Cookbook." This was published back in 1975 and was the first cookbook I owned and it is still my favorite. These recipes have never let me down. Some may be dated but they are always good. If any of you collect old cookbooks you may want to add this one to your collection. They can be found in old bookstores, antique shops and used ones can also be found on Ebay. The original comes in a set of 2 but back in the early 90's they were condensed into one.
Do not substitute any of these ingredients.
2 1/4 cups sifted cake flour
1/4 tsp salt
1/8 tsp nutmeg
1 cup butter, softened to room temperature
1 cup sugar
5 eggs, separated
1 tsp vanilla or orange extract or 1 Tbs finely grated lemon rind
Preheat oven to 350 degrees F. Spray bottom and sides of 9 x 5 x 3 inch pan. Sift flour, salt and nutmeg together and set aside. Cream butter until light, then add sugar slowly, creaming until fluffy. Beat
egg yolks until thick and light, add to butter mixture, a little at a time, beating well after each addition. Blend flour in gradually, then mix in vanilla and beat JUST until smooth. Beat egg whites until soft peaks form and fold gently into batter. Spoon into pan and bake 65 - 70 minutes until cake pulls slightly from sides of pan. Cool upright in pan on a wire cake rack 30 minutes. (I cooled mine for 10 minutes only and it turned out fine.) Cool thoroughly before slicing. (I wrapped mine up in plastic wrap, then with foil while still warm and sliced this the following day. It was great that way.)
Monday, August 18, 2014
Thursday, August 7, 2014
This is a cheesecake. A vegan one no less. There is no cheese in this or eggs. You can buy these non dairy items in a local grocery store, at least one that is decent. For whatever reason vegan cream cheese is not always easy to find but our local Wegman's carries it. Well, Wegman's carries everything, which is one of many reasons I love that store. The main reason I love Wegman's is because they carry rainbow cookies. The NY kind.....oh God are they good. My favorite cookie. Moving right along now....this cheesecake is extremely good. Good stuff. Especially good because it is also easy to make. I would make it again. Perfect autumn dessert. Something different bedsides the usual apple pie. The original recipe came from here. Now go ahead and enjoy the rest of what is left of summer!!!!
1 Cup Graham Cracker crumbs
3/4 cup rolled oats
1/4 cup brown sugar
1/2 cup melted Earth Balance
2 8 oz. containers of vegan cream cheese
2 Tbs. cornstarch
2 Tbs. water
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. cinnamon
1/8 tsp. ginger
2 tsp. vanilla
1/4 cup all purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/2 tsp. cinnamon
2 Tbs. melted Earth Balance
1 large apple - peeled and thinly sliced
Preheat your oven to 350 degrees F.
In a food processor, blend together the Graham Cracker crumbs, 3/4 cup rolled oats and 1/4 cup brown sugar until well mixed and powdery. After you've melted your 1/2 cup Earth Balance pour it into the crust mixture and process until well combined. Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan. I use the bottom of drinking glass to even the bottom of crust.
, 1/4 cup white sugar, 1/2 tsp cinnamon, 1/8 tsp ginger and 2 tsp of vanilla. Then add your cornstarch. Once well combined, pour on top of your Graham Cracker/oat crust.
Mix together your 1/4 cup all purpose flour, 1/4 cup rolled oats, 1/4 cup brown sugar and 1/2 tsp cinnamon until well combined. Stir in the 2 tbs melted Earth Balance.
Arrange the thinly sliced apple on top of the cheesecake in a single layer. Top with the Apple Crisp Topping. Bake at 350 degrees F for 40-50 minutes. Allow to set overnight.
Saturday, August 2, 2014
1 large sweet onion, cut in long thin strips
2 green peppers, cut into long thing strips
2 - 3 Tbs extra virgin olive oil
1 15 oz can of black beans
1/2 can of corn
2 Tbs of water
1 tsp chili powder (add more if you like for extra spicy)
1/2 tsp cumin
1/2 tsp oregano
salt and pepper to taste
2 cups of Mexican cheese blend, shredded
8 large flour tortillas
Heat 1 Tbs oil in skillet on medium high heat and add onions and peppers and cooked for about 5-7 minutes until peppers are slightly soft.
Combine black beans, corn, water, chili powder, cumin and oregano in small saucepan and heat. Season with salt and pepper.
Heat 1 - 2 Tbs olive oil in large skillet and let oil get hot. Lay down 1 flour tortilla and add about 2 Tbs of filling (use your judgement on amount). Flatten filling slightly with fork and cover top with cheese. Top with another tortilla and let cook about 1 or 2 minutes and flip over till both sides are slightly crisp and golden brown. Remove to plate and let cool for one minutes. Slice with pizza cutter.
Serve with guacamole, salsa and sour cream.