This basic pound cake is heaven! This was Pawpaw Waldrop’s favorite – so Nanny always had one on hand. I do not ever remember going to their home and not having this cake on hand! I loved it best when it was at least 2 days old. By that time the flavors had melded together and the crispy, sugary top of the cake was divine!
Over the years, I have used this basic pound cake recipe as the foundation for several variations!
Ingredients:
- 2 sticks butter
- 3 cups sugar
- 3 cups sifted cake flour
- 1 cup sour cream
- ¼ teaspon. soda
- Pinch salt
- 6 egg whites
- 6 egg yolks
- 1 teaspoon vanilla
Preheat oven to 350°.
Cream butter and sugar. Add egg yolks one at a time.
Dissolve soda in sour cream.
Add alternately with flour to butter mixture.
Add vanilla.
Beat egg whites until stiff. Fold into mixture.
Pour into greased and floured tub pan. Bake 2 hours.
Ok, so this isn’t exactly ‘fat free’ but I love Thousand Island Dressing and I love this homemade version the most.
Ingredients:
- 1 cup mayonnaise
- 8 pimento stuffed olives
- 2 boiled eggs, quartered
- 1 sprig fresh parsley
- 1 teaspoon Worcestershire sauce
- 2 tablespoon Diced green pepper
- 2 teaspoon chives
- 2 teaspoon. diced dill pickles
- ¼ cup chili sauce
- ½ clove garlic
Process all of the ingredients above in a blender until coarsely chopped. Chill overnight before serving.
Everyone loves Cherris Jubilee. It is so simple, so fast and so elegant.
Be careful though as seeding fresh cherries will stain you fingers. I love it. The stain serves as a reminder of a wonderful dessert shared with loved family and friends.
Will will figure out that I love to flambé desserts. Just dim the light, pour in the brandy and ignite!
Ingredients:
- ½ cup white sugar
- 2 tablespoons cornstarch
- ¼ cup water
- ¼ cup orange juice
- 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
- ½ teaspoon finely grated orange zest
- ¼ teaspoon cherry extract
- ¼ cup brandy
- 3 cups vanilla ice cream
Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest and return to a boil then reduce heat and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat and stir in the cherry extract. Pour in the brandy and ignite with a long lighter. Gently shuffle the pan until the blue flame has extinguished itself.
Spoon the cherries over the ice cream and serve immediately.
