Author: Mike

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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.

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)

Peanut Butter Dandies

Ingredients:

Cake

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

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar

Chocolate Coating

  • 11.5 oz bag milk chocolate morsels (Hershey’s)

Directions:

  1. Preheat oven to 325 degrees.
  2. CAKE: Beat the egg whites until thick; blend the egg whites with the cake mix and water; pour tablespoon-sized dollops of batter into each cup of a well-greased muffin tin;
  3. Bake 10 minutes until golden brown; make 5 batches/tins (30 mini cakes); cool.
  4. FILLING: Sombine peanut butter and powdered sugar until mixed well.
  5. ASSEMBLE DANDIES: Spread peanut butter filling on top of each cooled cake; melt the milk chocolate morsels in a microwave on high for about 2 minutes, stirring halfway through (if using double boiler heat over hot, not boiling, water); pour melted chocolate over each cake to cover tops and run over sides; refrigerate about 10 minutes until chocolate sets up.

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