Category Archives: Recipes

Perfect Pound Cake

In some households, folks add the words “in bed” to their fortune cookie’s fortune. In my household, we carry this a few steps further into the gender galaxy, and add “in bed with a tranny”. And this is the perfect cake to see you through a three day weekend…..in bed with a tranny. The grain is dense and light at the same time, and it has a buttery lushness that never becomes tiresome. I have included both a full, and a half recipe. It is luscious tweaked with a touch of your favorite spice; either cardamon or nutmeg are fantabulous. I like it plain, but feel free to drizzle it with a flavored syrup.
Preheat oven to 400°
INGREDIENTS:
Full recipe (ring or bundt pan)
2 cup flour
½ teaspoon baking powder
¼ teaspoon salt
2 sticks or 1 cup butter, softened
1 ½ cup sugar
3 large eggs
1 teaspoon fresh lemon zest
1 teaspoon vanilla
½ cup milk

Half Recipe (loaf pan)
1 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 stick or 1/2 c butter, softened
3/4 cup sugar
2 large eggs
1/2 teaspoon fresh lemon zest
1/2 teaspoon vanilla
a bit less than 1/4 c milk

DIRECTIONS:
Preheat oven. Grease and flour pan. Whisk flour, baking powder and salt. Beat butter and sugar with electric mixer at 5 minutes with a hand-held mixer or 3 minutes with a stand mixer. Add eggs one at a time, beating between additions. Beat in zest and vanilla. Reduce speed to low and add flour and milk in batches….beginning and ending with flour. Spoon batter into pan and bake 1 to 1 1/4 hours or until done.

**** this browns quickly, so you may need to cover with foil during the end of the baking time to prevent charring.

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Southern Spoon Bread

There are two methods of making this delicate Southern side dish; one with beaten eggs whites, and the other with without. Although it grieves us to admit it, this is one case where we prefer not to beat something! Feel free to use whatever dairy product you have on hand, or even substitute it with soymilk.
Preheat oven to 400°
INGREDIENTS:
1 c cornmeal
2 teas butter
1 c milk, buttermilk, yogurt or other dairy product….whatever you have on hand
1 tea salt and pepper to taste
4 beaten eggs

DIRECTIONS:
Make cornmeal mush by boiling 2 cups of water, add cornmeal & salt. Cook on medium for 1 minute while stirring with a whisk. Mix all other ingredients into the cornmeal mush, and pour into a straight sided oiled casserole/soufflé dish. Bake at 400 for 40 – 45 min. Eat with loads of butter, and do not to fight over the crust as quarreling at the dinner table is unseemly.

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Filed under Accessory Dishes, Recipes