Pound Cake

31
Aug, 2018

Pound Cake

Ingredients:

  • 1 pound butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 4 cups all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

For the best results, preheat your oven to 300º before you begin. Soften butter at room temperature for 30 minutes.

Directions:

  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow yolk disappears.
  2. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in extracts.
  3. Pour into a greased and floured 10-inch tube pan.
  4. Bake at 300° for 1 hour and 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
26
Aug, 2018

Albondigas Soup

Ingredients:

Meatballs

  •  1 pound lean ground beef
  • 1/4 pound pork sausage (Johnsonville breakfast original recipe)
  • 1 small shallot, chopped (1/2 meatballs, 1/2 soup)
  • 1 egg, beaten
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 cup milk
  • 1 Tablespoon dried basil
  • 1/2 cup yellow cornmeal

Soup

  • 1 Tablespoon butter
  • 3 small carrots, peeled and diced
  • 6 baby Yukon Gold potatoes, diced (skin on)
  • 1 Tablespoon tomato paste, 2x concentrate
  • 1 quart chicken broth (Better Than Bouillon)
  • 1 quart beef stock (boxed Swanson stock)
  • 7 ounce can salsa verde (Herdez)
  • 5.5 ounce can V8, low sodium
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon Old Bay seasoning

Directions:

  1. In stock pot, melt butter; add shallot, carrots and potatoes and soften; once softened add tomato paste and lightly brown.
  2. Add stock/broth, salsa, V8, basil, marjoram and Old Bay; bring to simmer while you make meatballs.
  3. To make meatballs, combine ground beef, sausage, shallot, egg, Old Bay, garlic powder, basil, milk and cornmeal.  Using small scoop form tiny meatballs.
  4. Add meatballs to soup and lightly simmer for 1 hour.

Baked Brunch Omelet

Ingredients:

  • 1/2 (1 pound) loaf white bread, cut into cubes
  • 1 1/2 pounds Cheddar cheese, shredded
  • 1 cup cubed cooked ham
  • 8 slices cooked bacon
  • 8 eggs
  • 2 cups milk
  • 1 pinch salt
  • 1 dash hot pepper sauce, or to taste
  • 1/4 cup chopped green onion

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
  2. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham, then half of the cheese and all the bacon (cut into pieces); repeat.  Leaving out the bacon since you used it all on the lower layer.
  3. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
  4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Grandmom’s chocolate chip cake

Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 1-1/2 teaspoons vanilla
  • 3 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 cups mini chocolate chips (Nestle 12 oz. package)

Directions:

  1. Cream butter, sugar and vanilla in large mixing bowl until light.
  2. Add eggs beat well.
  3. Combine flour, baking powder & salt in separate bowl and add alternating with milk beating just until smooth.
  4. Stir in mini chips.
  5. Pour into well greased and floured 10″ tube pan.
  6. Bake in 350° oven for 1 hour.
  7. Cool completely, remove from pan and sprinkle with confectioners sugar*

*Optional cream cheese icing:  Mix together 8oz. cream cheese, 1-1/2 cups confectioners sugar & 1 teaspoon vanilla until smooth and creamy and top cake.

Butterscotch Impets

Ingredients:

Cake

  • 4 egg whites (large)
  • 16 oz box golden pound cake mix
  • 2/3 cup water

Frosting

  • 1/8 cup butterscotch morsels (Nestle)
  • 1/2 cup butter, soften (1 stick)
  • 1 1/2 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees.
  2. CAKE: Beat the egg whites until thick; blend the egg whites with the cake mix and water; pour batter into a greased 9″ x 12″ baking pan; bake 30 minutes until golden brown; cool.
  3. FROSTING: melt the butterscotch morsels in a microwave on high for about 45 seconds (if using double boiler heat over hot, not boiling, water); mix butter with melted butterscotch; add powered sugar; blend in mixer until it reaches a smooth consistency.
  4. ASSEMBLE IMPETS: spread the frosting on top of the cooled cake; cut into 27 pieces (9 rows x 3 rows)

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