Sounds good.
Sunday afternoon we went to two graduation parties. I tried to pace myself by not getting any cake at the first one. Little did I know that the cake for the triplets' party was ordered from the Cake boss's shop in NJ? Each layer was different focusing on the interests of the two girls and one boy. There was a peanut butter layer, red velvet, and a spice layer. The decorations were interesting, but in all honesty the cake wasn't exceptional. I can't even imagine what they spent on it.
What Ya' Got Cookin' 2014 Part3
Jan, I was gonna make a pound cake the other day (after you'd mentioned it in a DM), but I didn't have enough butter! =( Got THREE pounds of butter on the list for shopping this weekend 'cause darnit, I'm gonna make that pound cake! A Lemon one! =)
Ric, what a cool idea with the lemons, I'll have to try that; would be very helpful in the never-ending pitcher of ice tea that lives in my fridge in the summer. (adding lemons to the shopping list). :)
Meatball subs for dinner here tonight... and maybe mac n' cheese. Threw a little Marsala in the sauce for the meatballs, turned out yummy.
Yum!!! The pound cake had 3 sticks of butter and a bar of cream cheese. Second time I made it. Deeeelish!!
wow, Mark would love to come visit you and have some.
Tomorrrow, having Wing Wednesday on a Thursday. Wings, potato salad, corn, crispy coleslaw
Only brought one piece home from the dinner. Hmmmm....maybe we could thumb wrestle to see who gets it.
I have put Pound Cake on our dessert menu for next week Sally, you can come get some!! =)
(Jan, could you please share your recipe? I've searched the web and found 3 that I want to try, but none of 'em have cream cheese in them - yours sounds sooooooooo yummy!) Thank you! =)
Okey dokey
Get ready for your arteries to clog.
3 sticks butter softened
8 oz cream cheese softened.
3 cups sugar
6 eggs
3 c. Flour. (The recipe said plain flour)
1/4 tsp salt
1/4 tsp baking powder
1tsp flavoring (yesterday I used vanilla, but lemon would be good, especially with some of it grated)
My recipe was handwritten and there were no instructions, but I combined the butter and cream cheese, then added sugar then eggs one at a time. Then the dry ingredients and flavoring.
Bake 300 degrees for 1 hour 30 minutes in a bundt or tube pan. It is very dense. Everybody loved it, especially with some berries on top.
Enjoy!!!!!
Didn't pound cake originally get it's name from; a pound of eggs, a pound of butter, a pound of flour...???
Think so, yes!
I'm making that pound cake for a gathering that we're having here this Sunday, Jan. Sounds great!!
Hope you like it! It was a big hit last night.
Thank you Jan, that sounds HEAVENLY!! Will be buying loads of extra butter and eggs (and some cream cheese) tomorrow for this; I also plan to share one at work. OH BOY, I can't wait!! < =D
I saved the recipe in 2 different spots.. Justin Kase. ;)
Hehehe. Wish I remembered where I got it.
This message was edited Jun 5, 2014 10:08 PM
OK, shopping list is done, ready for me to fill it after work today. FOUR pounds of butter? Check. THREE dozen eggs? Check. 3 lemons? Check. Cream cheese? Check. King Aurthur flour? Check. Good to go! =) (all else is already in the pantry).
Meanwhile; chicken/green chilli/cheese quesadillas and rice for dinner tonight. YUMMM!!!
YUMMM!
Ric, I forgot to ask yesterday... is there any special way I should wrap those lemons to be in the freezer? I just tossed 'em in there in the plastic bag from the store.. should I use foil, or maybe a zip-lock bag?
The cashier laughed when she saw all the flour/eggs/butter; she asked me "So, you planning to do some baking or what?" Hahahahaa!! "No, why?" < =D
Hehehe
I just keep them in the store bag, but put any I'm using in a ziplock.
Tokyo Diner tonight hibachi tuna (very rare) for me and sushi for Holly. Yum!
Thank you Sir, I will transfer them to a freezer zippy bag.
How was your dinner last evening? Sounds scrumptious!!
The quesadillas turned out really good, we were both pleased. I used the marinade from the "Chicken Fajita Roll-ups" recipe to marinate the chicken breasts a while first before I sliced 'em into strips, cooked 'em in a skillet with a bit of oil, then diced 'em up really fine, added chopped green chillis and warmed it all up together before assembling. Salsa and sour cream as a dip and YUMMY! =)
Oooh, that reminds me.. when I make the pound cake, I need to whip some sour cream and sugar together, then blend some sliced strawberries into that and use it as a topping! < =D
Is it dessert time yet??
Of course! Wonder how the s.c. and sugar will hold up its consistency??
Does S.C. whip?
What could you add to keep it 'stiff"??? Hmmm...how about some gelatin??
Like--lemon flavor? orange?
I have never done this--so I am just "What iffing".....
G.
I was thinking of using powdered sugar, thinking that might help keep it from getting too thin and 'drippy'. Not sure I have any gelatin in the house... maybe some lime stuff. If I have strawberry gelatin that would be perfect! I figured I'd put the bowl and beaters into the freezer for a few before I start whipping. I dunno, I'll experiment. (bought more sour cream yesterday - just to be sure!) =) Honestly though, as long as the sour cream can at least stay it's current consistency, that would be fine with me; doesn't have to be properly "stiff" to suit my taste.
Thank you for the gelatin idea G, I hadn't thought of that! =)
Would some Cream of tartar help? That is used to whip egg whites stiff....
Just keep in mind that anything with salt in it may make it runny...
LMK how it turns out. G.
Oh yeah that's brilliant! I have cream of tartar,... I think. ;) I didn't know that about the salt, I'll keep that in mind, thank you! I will let you know how it comes out.
Gita beat me to it, cream of tartar came to mind .
'Plopping it in a bowl and stirring' came to my mind...now you know what level I'm at.
How to cook bratwurst?? Bought them on sale with only the vague notion 'they'll eat it"
ugh- love piggies but this week we've already had Italian sausage (yum) and smoked sausage (Oh that was turkey)
Ric--Speedie had NO idea that S.C. and sugar tastes so decadent--
till I told her to take a dollop of it, stick it in the sugar bowl--and enjoy!
EVERYONE! Try it--you'll love it. One of my little secrets...
Good SC, now--and NOT the low fat.
Other little "secret" about S.C. is to add it to any gravy you make--at the end...
after you take it off the fire... A big, fat TBs.-full and mix it in.
That also elevates your gravy to a new dimension.
G.
Sally, I like brats cooked in beer!
Gita, been there done that, I've added it to mashed potatoes as well, what I really like is making a dressing for veggies either with a bit of sugar or lemon depending if you want tart or not. I like it whipped with a little vanilla and sugar with cinnamon, basically anything you do with cream cheese that could be thinner.
Thanks for reminding me I need to pick up some strawberries.
I've never tried brats.
My favourite way to eat brats: cooked on an open-fire barbecue
'til lightly charred on the outside, then onto a big fat hoagie roll, loads of yellow mustard and about 60 pounds of onions. < =D
I'll definitely try that, Speedie.
haha yum
I made pearl couscous for a novel grain side dish yesterday, it was yummy. Sautee onion and mushrooms, simmer couscous, easy, would be really good if you had some broth for cooking. Had it with butternut squash and tilapia (don't really like tilapia but the fish selection at the local store was pitiful. )
I made a Waldorf salad with my left over rotisserie chicken, I like ground rosemary and some garlic in mine, the only thing missing was walnuts. My kitchen mouse, aka Holly, must have snacked on them. That's a frequent occurrence here, I go for some dried fruit or nuts to add to a chopped salad and the mouse got there first. LOL
If ya gotta have a mouse in the house (heehee), you got the BEST one! =)
So, what I've got cookin' right now is pound cakes, in the oven. I hope they turn out ok 'cause the "batter" turned out soooooooo thickly fluffy that I could not "pour" it, but had to scootch it out of the bowl with a spatula. Does that sound correct to you guys?
Dinner tonight - Winner Winner Chicken Dinner. (it is Sunday, after all.) ;)
not the expert but I bet the batter was perfection!
Oh I'm in heaven! My son made the most awesome delicious dish while I was at work, but I got some when I got home. Leeks, mushrooms, chicken, shrimp, heavy cream, garlic, fresh sage. A little extra butter and half and half when there wasn't enough sauce, N O M M M it was soooo goooood.
Sally---Maybe you have Chef in hiding --let him cook more often!
Sounds SOOO yummy! It had ALL my favorite ingredients....
If he does this again--call me! I will be there in half an hour....
G
Oh Sally that sounds soooooooo good!!! Did your son just sorta "come up with" the ideas of what to throw together like that? Sounds like he's got a really great creative mind when it comes to cooking!
I think he must have read some of it, but then said he had to add more liquid to get enough sauce the for amount of chunky stuff. He even must have washed the leek right, cuz I found no grit. Darn overachiever, LOL But he undercooked the leek and overcooked the shrimp- hey, I'm not complaining, nor did I comment to him. He'll learn those details eventually.
Yes he sure will!! It's great that he can read about something yummy, and then get creative to make it his own. Sssshhhh, we won't tell about the leek and shrimp! < =x
I deep fried a turkey at Jane's yesterday, I ended up winging it somewhat since her thermometer didn't work. She got one from the neighbors for the last 15 mins.and I found I was only 25*F high, nothing to worry about. It came out golden brown and juicy. Jane made veggies, mashed, and stove top to go with. Yummy!