Saturday, August 10, 2013

Brown Sugar Pound Cake

This is an old family favorite (from the days we didn't care how much butter and sugar a recipe contained)  my mother used to make for bake sales.  She would bake it in loaf pans and have one to take to the sale and one to keep at home.   Because of the amount of butter and sugar, I now reserve it for special occasions or to take to church events or dinners since it serves easily.  It needs no frosting!

Bround Sugar Pound Cake

  • 1 ½ cups butter
  • 1 pound brown sugar
  • 1 cup granulated sugar
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt.

Preheat oven to 350 degrees F.  
Grease and flour two 9x5” loaf pans or one Bundt pan. 
Mix dry ingredients together in a small bowl.
Mix bilk and vanilla together in a measuring cup.
In the mixing bowl cream the butter and sugars until light and fluffy.  Beat in the eggs, one at a time, beating after each addition until the mixture is smooth.  Blend in about 1/3 of the flour mixture at a time, alternating with the milk/vanilla mixture.  Begin and end with flour.  This helps to preserve the air bubbles you have just carefully beaten into your butter and eggs and helps to make a cake with a more  delicate texture.  
Spoon into prepared pan(s) and bake four about 1 hour.  Bundt pans sometimes take a bit longer.  The edges should be well-browned and a toothpick should come out clean when testing the cake.  
Cool cake in pans for about 15 minutes.  Turn out onto a rack or cake plate and allow to cool completely before cutting.  

This is a good make-ahead cake, because it always seems to taste better the day after it’s baked!

Monday, August 5, 2013

Four Ingredient Nutella Cookies

I still don't get how nut butter and eggs make cookies that taste like they were made with wheat flour, but I am glad that the combination works!  I found a recipe for Nutella cookies here, but I was afraid they would be too sweet, so here is my interpretation of the recipe.  Never one to make just a few cookies, I also doubled the amount of nut butter and adjusted the eggs to make 5 1/2 dozen cookies.  It is always good to have something gluten-free and chocolate in the freezer!

  • 1 1/2 cups Nutella
  • 1/2 cup Sun Butter
  • 3 large eggs
  • 1 cup chopped walnuts

Beat the first three ingredients till smooth and silky.  This will take some work,  I used my Kitchen Aid.  (Gluten free has not yet healed the arthritic fingers!)
Stir in the nuts. 
Drop by teaspoonsful (smallest sized Pamapered Chef cookie scoop) onto parchment lined cookie tray.  Place no more than 12 per tray since the spread.
Bake 9-11 minutes at 350 degrees F.  If you bake two or more trays at one time, switch their position in the oven part way through the baking time.
Cool on wire racks, Remove from parchment when they are cool.