Tag Archives: Extract 1

Pound Cake

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.

Raisin Walnut Granola

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.

Pumpkin Whoopie Pies

Ingredients

  •  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)

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

  1. Preheat the oven to 350°.
  2. 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.
  3. 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
  4. 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

The Cost of Berry Picking

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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.