GREAT AUNT ROSE'S SOUR CREAM POUND CAKE RECIPE
A beloved family recipe that produces a sour cream pound cake that is slightly crunchy on the outside and dense, rich and moist on the inside.
Provided by amycaseycooks
Categories Dessert
Time 1h30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a a 10-inch straight sided tube pan with the margarine wrappers.
- In the bowl of a stand mixer, add the margarine and sugar. Beat the margarine and sugar on medium low speed for 3 to 4 minutes.
- Add the eggs to the margarine and sugar mixture one at a time and beat until incorporated after each addition.
- Add in the vanilla extract. Mix to combine.
- Combine the flour, baking soda and salt in a bowl.
- With the mixer on low, add the sour cream alternately with the dry ingredients. Mix until just incorporated.
- Pour batter into prepared pan. Bake for 60 minutes and check to see if done. A long wooden skewer should come out clean when inserted into the cake. If the cake is not done, continue baking for up to 15 minutes and cover lightly with foil if the top is browning too much.
- Remove the cake from the oven when done. Let cook on a baking rack for 15 minutes. Run a knife between the cake and the edge of the pan and unmold the cake. Tap the sides of the pan to help loosen the cake.
- Place on a cake stand and cool completely before covering.
Nutrition Facts : ServingSize 1 (2-inch wide) piece, Calories 363 calories, Sugar 30.2 g, Sodium 261 mg, Fat 20 g, SaturatedFat 6.5 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 45 g, Fiber 0.5 g, Protein 4.2 g, Cholesterol 61 mg
AUNT ROSE'S CHEESE BALL
This is my husband's great aunt's recipe. It's been passed down through the family for years! It's always a hit at parties! Roll in the chopped nuts of your choice.
Provided by TUGGLY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.
- Form the mixture into 2 balls, and roll in the walnuts to coat.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 2.3 g, Cholesterol 54.6 mg, Fat 23.8 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 12.2 g, Sodium 377.4 mg, Sugar 0.3 g
AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
MY AUNT'S POUND CAKE
I REMEMBER THIS POUND CAKE BECAUSE MY AUNT USE TO MAKE THIS CAKE EVERY WEEKEND, AND IT WAS SO MOIST AND TASTY, AND AS KIDS WE COULD'T CLEAN OUR PLATE FAST ENOUGH JUST FOR OUR AUNT'S POUND CAKE AND ICE CREAM.......
Provided by Teresa Howell @geoter1968
Categories Cakes
Number Of Ingredients 9
Steps:
- PREHEAT OVEN TO 325 DEGREES F. GREASE AND FLOUR A 9 1/2 BY 3 3/8 - INCH BUNDT PAN.
- CREAM 3 STICKS OF BUTTER AND SUGAR TOGETHER ON MEDIUM-HIGH SPEED UNTIL LIGHT AND FLUFFY.
- ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD THE VANILLA AND LEMON EXTRACT AND MIX WELL.
- IN A MEDIUM BOWL, SIFT TOGETHER FLOUR, SALT, AND BAKING SODA.
- ADD 1/3 OF DRY MIXTURE TO CREAMED MIXTURE AND BEAT ON LOW UNTIL MIXED.MIX IN HALF OF THE SOUR CREAM.
- ALTERNATE BETWEEN THE FLOUR MIXTURE AND SOUR CREAM.
- POUR CAKE MIXTURE INTO A FLOURED BUNDT PAN AND BAKE FOR 1 1/2 HOURS, OR UNTIL A CAKE TESTER COMES OUT CLEAN.
- THEN COOL CAKE IN PAN FOR 15 MINUTES AND THEN REMOVE CAKE FROM PAN AND COOL COMPLETELY ON WIRE RACK.
AUNT ROSE'S SORGHUM CAKE
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. I tried to make this cake where we were staying, without my reading glasses, and accidentally used self-rising flour. Boy oh boy, did it rise! It dripped on the bottom of the oven made lots of smoke. Security men with fire extinguishers came running into our unit since we had thrown open the windows. We had a good laugh, but they just couldn't understand why I would want to bake a cake while on vacation. I just had purchased some locally made sorghum and this recipe jumped out at me since it used sorghum and did not need to be frosted. When made properly, this cake turned out fragrant, moist and delicious. Give it a try... but use all-purpose flour ;)
Provided by Kats Mom
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Grease a 9" x 9" baking pan.
- Cream the sugar and butter together.
- Add sorghum and mix.
- Sift together flour, baking soda and cinnamon in another bowl.
- Stir dry ingredients into the creamed mixture.
- Stir the boiling water into the batter; it will foam up.
- Bake about 45 minutes or until it springs back after being pressed lightly.
Nutrition Facts : Calories 257.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 266.2, Carbohydrate 44.9, Fiber 0.7, Sugar 27, Protein 2.5
AUNT RO'S BAKED BEANS
This is my Aunt Ro's recipe for baked beans. It's closer to chili than baked beans, and it's great for a potluck or BBQ.
Provided by Wallyfish
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 4h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet.
- Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain.
- Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 128.4 g, Cholesterol 69.7 mg, Fat 17.3 g, Fiber 16.4 g, Protein 38.2 g, SaturatedFat 6.1 g, Sodium 2582.9 mg, Sugar 69.7 g
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