Old-Fashioned Pound Cake
3 ½ cups cake flour (sifted)
3 cups sugar
2 sticks butter
1 cup Crisco
1 cup milk
5 large eggs
1 tsp. vanilla extract
1 tsp. lemon extract
Blend sugar, butter and Crisco together with mixer. Add flour and milk alternately blending mixture well. Add eggs, one at a time, and mix thoroughly. Add vanilla and lemon extract and mix again.
Grease and flour 9 inch tube pan, add batter and bake at 325 degrees for 1 ½ hours. DO NOT OPEN OVEN.
3 cups oats-old fashioned or quick cooking, 1/4 tsp. salt, 1/3 cup veg. oil, 1/4 cup honey, 1 tbsp. vanilla extract, 1/3 cup chopped walnuts, 1/3 shredded coconut, 1/3 cup raisins.
Preheat oven to 350 degrees. Mix all ingredients except raisins in a mixing bowl. Spread mixture on a cookie sheet. Bake mixture for 15 min. stirring once in the middle of cooking. Remove granola from oven, stir. Let cool for a few min. Add raisins and stir to combine. When cooled moved to an airtight container.
I got the original recipe for this from theprudenthomemaker.com. I have changed it some to suit our tastes.
- 1 stick butter melted
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)
Freeze the whoopie pies for up to three days.
- Preheat the oven to 350°.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completelely
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies
I decided yesterday to pick some more gooseberries and make a gooseberry cobbler. I had never made this before. It turned out very good. Tasted a lot like cherry cobbler. The recipe I used is:
1/2 cup butter, 1 cup sugar, 1/4 cup flour, 1 tsp almond extract, 1/2 cup water, 4 cups gooseberries. Melt butter in 9X13 baking dish. Combine sugar and flour. Mix almond extract and water and add to sugar mixture; add berries. Pour into pan. TOPPING: 1 cup sugar, 1 cup flour, 1 tbsp oil, 1 egg-mix ingredients until crumbly. Put on top of berry mixture and bake at 375 degrees for 40 min. I think this would work with just about any fruit.
Somehow during my picking I managed to get too close to a wasp. Not good! I also made my own tortillas yesterday for supper. Another first. They were really good and not too hard to make. I think I would try them again.
We got a little rain last night. Lots and lots of thunder and lightning. I could have done without the thunder and lightning but we really need rain. Hopefully we will get more this weekend. The garden and yard really need a drink. Jess and family will be coming up tomorrow for a little visit. I can hardly wait to see them. I know Sam has grown so much already and Daniel seems to grow up more each time I see him. Family is such a blessing from God.
Bible study today so I need to start getting ready. Take care and God bless.