CookWomanFood.com » cake

Old Fashioned Pound Cake With a Hint of Lemon

admin — Wed, 22 Apr 2009 20:25:59 +0000

One of the great things of belonging to a family of bakers is the recipes that have been handed down to me. I have been going through old handwritten family cookbooks. I am trying to find recipes that have stood the test of taste and time. Most of these recipes bring me back, way back, to simpler times. No cares in the world. Play, laugh, and eat! Yeah, those were the times! Here is a recipe for pound cake that has a hint of lemon in it. It is unique as most cake recipes call for a preheated oven. This recipe does not. It is placed in a cold oven. It calls for oleo but I use butter. It is perfect for breakfast or dessert and can be served plain or with fresh fruit and whipped cream.

Old Fashioned Pound Cake

2 cups cake flour
1/2 cup milk
1/2 cup butter
4 eggs
1 1/2 cups sugar
1/2 cup Crisco
2 tsps. baking powder
1 tsp. lemon extract

Combine all ingredients and beat 15 minutes.
Pour in a greased and floured tube pan.
Place in a cold oven, turn the oven on to 350*, and bake for about 50 minutes.

Elegant Easter Cake

admin — Thu, 19 Mar 2009 00:15:42 +0000

Spring is almost here, two more days! Thoughts are definitely turning to Easter. I have fond memories of hiding eggs for my kids and having them find them. Other memories of that include finding an egg in mid June that was overlooked. I am one fond believer in the Easter Bunny, not that he is real, but the purpose behind him (or her). Think of it, luscious chocolate delivered to your basket on a beautiful spring morning. Perfect! Of course this is not to be. Easter also is a time for many scrumptious dinners and desserts. One of my favorite Easter desserts is actually very simple to make. It is light, fluffy, and incredible delicious. Here is my first Easter dessett, perfect for a large gathering!

Elegant Party Cake
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1 c. milk
8 oz. pkg. cream cheese
9 oz. Cool Whip
1 large can crushed pineapple-drained
1 can coconut
crushed walnuts
halved cherries

Prepare cake mix as directed on pkg. and bake in 15 x 10 or 9 x 13 pan. Cool and invert on rack.

1. Dissolve pudding with milk and set aside.
2. Keep cream cheese at room temperature until softened.
3. Cream the cheese, add Cool Whip and beat together.
4. Add pudding and beat until it looks like whipped cream.
5. Spread over cake. Drain pineapple and spread over icing.
6. Sprinkle with coconut and walnuts. Garnish with cherries.

Easy Desserts for Those Hectic Days

admin — Wed, 26 Nov 2008 20:19:55 +0000

Most of my desserts that I serve my family are usually easy but do take some time to create. Sometimes I just don’t have the time or the energy to spend an afternoon in the kitchen. I thought I would include a few easy dessert recipes that don’t lack the homemade taste. They are delicious and use ingredients that can be purchased in advanced and stored until they are needed.

Pistachio Pineapple Pie (EASY)

1 box pistachio instant pudding

1 12-oz can crushed pineapple (drain juice)

1/2 of a 9-oz. container of Cool Whip

1 chocolate cookie crumb pie shell

Mix all these ingredients together and put into the crust. Top with the remaining

Cool Whip.

Cracker Cookies (sound weird but are incredible!)

Heat oven to 400. Line a cookie sheet with aluminum foil.

1 1/2 sticks butter

1/2 cup sugar

Unsalted Saltines (go figure on that one)

12 oz package chocolate chips

1 cup slivered almonds or some other nut

Boil butter and sugar and pour over saltines.

Bake for 5 minutes.

Remove and sprinkle with chocolate chips. Return to the oven for 10 seconds to soften.

Spread like frosting.

Sprinkle liberally with nuts.

Cool, score them, (make lines with a knife), chill, and then break into chunks.

Can be frozen.

Raspberry Cream Cheese Cake

3-4 packages ladyfingers

1 can of raspberry pie filling

11 oz. cream cheese (1 large & 1 small package)

3/4 sugar

1 pint of heavy cream

1 tsp. vanilla

1. Mix cream cheese & 3/4 cup sugar.

2. Whip heavy cream with 2 tbsps. sugar and vanilla

3. Add both 1 and 2 mixtures together

Layer lady fingers, puffy side out around a springform pan. They should be standing up.

Line the bottom of the pan with the ladyfingers, then cream cheese mix, and continue til you reach the top of the pan. Spread the top with the raspberry pie filling

Chocolate Needs No Introduction

admin — Sat, 01 Nov 2008 13:00:59 +0000

What word can anyone use to describe heaven? Chocolate. It tastes great anytime, whether it is in the form of cookies, candy bars, brownies, cakes, or in liquid form, including alcoholic beverages. It is said that it is now healthy to eat dark chocolate in moderation. This shouldn’t be interpreted that if a little is good for you then a lot will be even better! (I finally figured out that after a lifetime of weight issues that moderation is the key to maintaining a healthy weight. Right. I do believe that and it allows me to enjoy many of the foods that are so delicious. Though, I must confess that there are some food items, like M&Ms, that trigger my brain to want more and more and more, so I stay away from them.)

One of my favorite chocolate foods is cake. I love it with a cup of tea. Here is an easy recipe for a very moist cake. I tend to enjoy it with a white frosting but it is also good with mocha or chocolate frosting.

Tantalizing Chocolate Cake

1 ¾ c. flour 2 cups sugar

¾ c. baking cocoa 1 ½ tsp. bak. soda

1 ½ tsp. bak. powder 2 eggs

1 tsp. salt 1 cup milk

½ c. veg. oil 2 tsp. vanilla

1 cup boiling water

1. Combine dry ingredients

2. Add remaining ingredients except boiling water. Beat 2 minutes.

3. Stir in boiling water.

Bake: 350ْْ -30-35 min. for layers, 35-40 min. for 9 x 13 pan