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While growing up, I remember my Aunt Jackie always having a cake sitting on her counter for guests. Out of all the cakes she had, pound cake was my favorite. I have made a few pound cakes over the last couple of years, but none seemed to be THAT pound cake. The one with the crusty top, or bottom, not sure which is which. Ha! So, today, I make the formal announcement that I have found THAT recipe from Southern Living!!! Actually, I tweeted about it last week…. Anyway, I am happy to share this one with you. Hope you enjoy!
(with all the crispy goodness)
Cream Cheese Pound Cake
1 1/2 cups butter, softened (3 sticks)
1 8oz. package of cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with stand mixer (or hand mixer) until creamy.
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined.
Combine flour and salt in bowl (I do this in case I lose count); gradually add to butter mixture, beating at low speed just until blended after each addition.
Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Source: Southern Living
Several months ago, I shared my Peach Cobbler recipe with you. I have the same recipe today – doubled – and replaced the peaches with my homemade cherry pie filling .
I hope you enjoy!
Homemade Cherry Cobbler
Servings: Depends on how much you like it (;
2 cups self-rising flour
2 cups sugar
2 cups milk
1 cup butter (2 sticks) I normally use unsalted butter – but salted gives it a yummy flavor as well
6 cups homemade cherry pie filling (or two 15 oz. cans of pie filling)
Preheat oven to 375 degrees.
Melt butter. Place butter in bottom of large baking dish.
In a large bowl, mix flour, sugar, and milk with a fork.
Pour batter into dish.
Evenly distribute cherry filling into batter.
Cook for 35-40 minutes or golden brown.
Source: My original recipe
Yesterday, I shared my favorite new kitchen tool – the cherry/olive pitter. Today, I am sharing a new recipe. An original recipe by me .
Homemade Cherry Filling
Servings: Depends on what you make .
6 cups pitted cherries
1 cup sugar (for less sweetness use 3/4 cup)
4 tsp. cornstarch
1/2 cup water
Combine all ingredients in saucepan. I used a skillet. Cook on low for about 25 minutes. Be sure to stir every few minutes.
Remove from heat. Let it cool. Use for pies, cobblers, ice cream topping, or any other recipe that your heart desires . Be sure to place in refrigerator or freeze.
***I have never frozen or placed filling in refrigerator, but I know it can be done***
I will share my Cherry Cobbler recipe later this week!!! Sneak peek in photo above .
Fresh fruit is one of my favorite snacks. Ina Garten, the Barefoot Contessa, is a favorite chef of mine. These two together = perfect fruit salad. Please do not be shocked when you read the ingredient – balsamic vinegar..what?..why? Trust me, it works! I used a little less sugar and left out the mint, but it is just as tasty! Enjoy for breakfast, dessert, or as a snack.
1 pint of strawberries hulled and cut in half – hulled and sliced
1 cup of blueberries
1 cup of raspberries
1 tablespoon balsamic vinegar
1 tablespoon sugar
In a large bowl, combine berries, vinegar, and sugar. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Enjoy!
Additional serving suggestion:
You can also top angel food cake or pound cake with these delicious berries – along with a dollop of whipped cream…YUM!
Source: Barefoot Contessa and Patricia Wells
Hope you enjoy! Let me know if you try the recipe .
I love anything made with chocolate. Especially chocolate chip cookies! Thank you Martha Stewart for this wonderful recipe!
Chocolate Chip Cookie Bake
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1 cup (2 sticks) unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 tsp. salt
2 tsp. pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed. Add flour mixture; mix until just combined. Stir in the chocolate chips.
*If you do not have an electric mixer, then combine ingredients with hand mixer or by hand. However you normally make cookies *
Spray bottom of 9 x 13 baking dish with non-stick cooking spray. Spread cookie dough mixture evenly into dish.
Bake until golden around the edges, but still soft in the center, about 15 to 20minutes. Oven times may vary . Remove from oven, and cool. Cut cookie bake into squares. Enjoy! Be sure to store in an air tight container.
***You can make normal chocolate chip cookies with the ingredients above. Change baking time to a 8-10 minutes or until golden brown.***
Recipe adapted from Martha Stewart.
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