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Our favorite pound cake

 

OUR FAVORITE POUND CAKE

 

Yield: Makes 10 to 12 servings

active time: 20 min

total time: 3 1/2 hr (includes cooling)

Ingredients

  • 2 sticks (1 cup) unsalted butter, softened, plus more for buttering pan
  • 3 cups sifted cake flour (not self-rising; sift before measuring) plus more for dusting
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs, at room temperature 30 minutes
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Preparation

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (the flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Cooks’ note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

 

sparks flew!

The burner in our top oven ‘frazzled’ and ‘sparked’ in the midst of some cookie baking.  Jim Ranft (Ranft Appliances in Seguin, Texas) said that this generally happens when there is a drought and/or the ground around the house is too dry and the electrical connection isn’t ‘grounded.’  Who would have ever thought ???

Pumpkin Roll

PUMPKIN ROLL

Keep one of these rolls frozen, in slices, and bring some out when guests drop in.

Ingredients:

  • 3 Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin
  • 1 teaspoon Lemon juice
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt

Filling:

  • 8 ounces Cream cheese — softened
  • 4 tablespoons Butter — or margarine
  • 1 cup Powdered sugar
  • 1/2 teaspoon Vanilla

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll pumpkin cake when cool, and spread with filling.  Re-roll, and push aside the dish towel.  Unroll long sheet of waxed paper.  Put pumpkin roll on waxed paper.  Dust pumpkin roll with powdered sugar.  Twist ends of waxed paper like a piece of candy.

Put pumpkin roll in refrigerator and cool overnight.  Before slicing, dust with powdered sugar.  Serve chilled.

NOTES: I’ve not had good luck unrolling and rolling the cake when it is cool (it will often crack).  Quite likely, this is just due to my lack of  expertise; however, I’ve found that if I unroll when it is slightly warm, the cake doesn’t crack.

I rarely sprinkle powdered sugar on top of the roll once it is filled and re-rolled.

OPTIONS: After spreading the batter evenly in the pan, spread pecans evenly on top and press lightly into the batter.

The pumpkin roll freezes well.

ENJOY!

 


He did it again!

As I was trying to complete a couple of projects yesterday, Dear Hubby took over the kitchen and made a delicious Shrimp Salad!

No photos of this scrumptious dish because we gobbled it up immediately!

Shrimp Salad

3/4 cup mayonnaise

1 teaspoon salt

2 teaspoons dry mustard

6 green onions, minced or diced

2 stalks celery, minced

1 teaspoon paprika

2 drops hot sauce

3 sprigs parsley, minced

2 pounds shrimp, boiled and peeled

Lettuce leaves

Hard-boiled eggs, halved

Combine the first 8 ingredients and pour over shrimp; refrigerate for 4-6 hours.
Serve on lettuce leaves and decorate with eggs.

OH SO GOOD!


 

Simple Banana Pudding

 

SIMPLE BANANA PUDDING

  • 1 cup sugar, plus 2 tablespoons
  • ½ cup all-purpose flour
  • 2 cups boiling water
  • 2 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • Dash salt
  • 1 box vanilla wafers
  • 6 bananas, sliced

Preheat the oven to 325 degrees F.

For the sauce, mix 1-cup sugar and flour well.  Slowly add the boiling water, stirring constantly.  Cook over low heat until the mixture begins to thicken.  Stir in the beaten egg yolks.  Continue to cook until thick.  Add the butter, vanilla, and salt.  Let cool.

In a quart-size casserole, place a layer of vanilla wafers.  Cover with a layer of bananas, then a layer of sauce.  Beat the egg whites until stiff.  Add the remaining 2 tablespoons sugar.  Spread over the pudding and bake a few minutes until golden brown, keeping an eye on the topping.

Beef Stew with Wine

Beef Stew with Wine

1 pound bacon, cut into pieces

3 pounds boneless beef roast, cut into 1-inch cubes

½ cup flour, lightly seasoned with salt and black pepper

1 cup sliced shallots

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

8 ounces cremini or white mushrooms, wiped clean, cut in half if large

2 cloves garlic, peeled and minced

1½ cups full-bodied red wine or 12 oz. stout beer

1 bay leaf

Salt and pepper to taste

1 tablespoon cornstarch mixed with 1 tablespoon water

Cooked noodles, rice or garlic mashed potatoes, optional, for serving

In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove bacon pieces, leaving the drippings in the skillet, and keep heated over medium heat. (Save bacon for another use.) Place beef cubes in a large bowl and sprinkle with seasoned flour. Toss to coat beef cubes lightly with flour.

Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the skillet, sauté shallots, celery, carrots, mushrooms and garlic until lightly browned, about 5 minutes. Transfer to slow cooker. Add wine, bay leaf, salt and pepper and stir. Cover; cook for 7 to 9 hours on low setting (or 4 hours on high setting).

The meat should be falling-apart tender. About 30 minutes before serving, if sauce needs thickening, stir in cornstarch mixture. Cover and continue cooking until thickened. Remove bay leaf and serve stew with some sauce, over noodles, rice or mashed potatoes. Serves 6.

my personal chef

 

how lucky can a gal be??

 

After work yesterday (tired and weary) –

delicious aromas in the kitchen –

DH chopping onions –

simmering pan on the stove.

My Very Own Personal Chef!

What a deal!!!

 

Shrimp etouffe - oh so delicious!