Little Lemon Pound Cake

Hi All!

Here is a truly wonderful lemony recipe!! This one is not one of Grandmas, but we found this on a great blog from Southern Frugal! Phyllis Stokes is a great cook and we enjoyed this little lemon pound cake. It’s luscious and easy to make!

Ingredients:

1 Cup Butter

1 2/3 cups sugar

2 cups sifted flour

1/2 teaspoon salt

5 large eggs

Juice and rind of one lemon

Directions:

Preheat oven to 350 degrees

Grease and Flour one loaf baking pan 9X5

Cream softened butter, sugar and beat slightly. Then add salt. Beat in each egg one at a time but only enough to mix. Do not over beat. Once all the eggs are added then beat over all for about a minute.

Add sifted flour and fold it in with your spatula.

Last add the juice and rind of one lemon and mix with the hand mixer for a little bit taking care to not over mix.

Bake at 350 degrees for 55 minutes. Our baking time was nearly 65 minutes.

We learned of this great tasting recipe from http://www.southernfrugal.com

Zucchini Nut Bread!! Yum Yum!

Zucchini Nut Bread
Zucchini Nut Bread

Hi Everyone!!

How are you all doing? We have been doing great here in the barn and after much coaxing from Pudge and the barn pals I made a new bread from a popular vegetable called zucchini! Pudge found this recipe from the popular food site ‘Taste of Home’ so I decided to give it a try.

Here we go!

ingredients:

2 cups Sugar ( I used splenda/sugar mix 1/2 cup)
1 cup canola oil ( I used light olive oil)
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour ( I used whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups of shredded zucchini
1/2 cup chopped walnuts or pecans ( I used black walnuts)

Directions:

1. Preheat your oven to 350 degrees. Grease two 8×4 inch loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.

2. Transfer to prepared pans. Bake until toothpick inserted into center of pans comes out clean. Cool before removing from pans.

3. Serve plain or with your favorite cream cheese, butter or preserves.

Source: http://www.tasteofhome.com/recipes/zucchini-nut-bread

Blueberry Buckle

Blueberry Buckle
Blueberry Buckle

Hi Friends!

Summertime is a great opportunity to put fruits into your favorite desserts! My Grandma was famous for incorporating her fresh fruits and produce into the recipes she made for our family. Nothing tastes better than fresh fruit from the orchard or vegetables from the garden. We love this time of year especially for that reason.

For our Blueberry Buckle recipe we used 2 cups of fresh blueberries, however, you may substitute other tasty fruits and another twist would be to add 1/2 cup of sour cream to the batter. This gives the recipe a little more oompf not to mention it is a very moist cake with the sour cream added to it. Adding apples and some extra cinnamon would be another idea. Cherries is a great suggestion too. There are many ways to add to this recipe, but for us we like the blueberries best and warm from the oven with a dollop of freshly whipped cream is divine!

Enjoy!

Ingredients

3/4 cup Sugar
1/4 cup shortening or butter ( I used butter)
1 egg
1/2 cup milk
2 cups Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups of fresh blueberries

Directions:

Cream sugar and shortening (or butter whatever you’re using); add egg. Mix flour, baking powder, and salt; add flour mixture and milk alternately into sugar/butter/egg mixture. Fold in berries. Pour batter into an 8 X 8 inch baking pan lightly greased. I used cooking spray to grease the pan.

Next add topping below OR you can have it plain. Whatever your choice.

Topping:

Ingredients:

1/2 cup of light brown sugar
1/3 cup flour
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 cup butter
Grated Lemon or Orange rind. (I used lemon)

Mix topping ingredients, cover the batter. Bake at 375 degrees for approximately 45 minutes.

You can substitute other fruit in this batter too. Peaches, Blackberries and Raspberries would be a great choice.

Coffee Cake!

Coffee Cake
Moravian Coffee Cake

My Grandma saved this very old recipe from years and years ago when she was young. She used to have her friends over for card games and they used to eat this delicious cake while they sipped their coffee. We do the same thing with Pudge and all the barn pals except we don’t have coffee, but carrot juice instead!

I hope that you will enjoy this wonderful recipe with your friends and play some cards while you sip your coffee drinks or cappuccinos!

Coffee Cake!

Ingredients:

1 1/2 cups of flour
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons of baking powder
2 Tablespoons of shortening
1 egg
1/2 cup milk

Directions:

Mix together dry ingredients, cut in the shortening. Add beaten egg to milk and add to all dry ingredients, mixing well. When ingredients are put into a lightly greased 8 by 8 pan, mix together the following:

1 teaspoon flour
1/2 teaspoons Cinnamon
3 Tablespoons of sugar
3 Tablespoons of butter

Spread over the top of the cake and bake at 350 degrees until done.

Enjoy!!!!!!!

Pineapple Upside Down Cake!

Chocolate Cake!
Chocolate Cake!

Hi Friends!!

How are you doing? Getting ready for all those FUN summertime picnics no doubt! My BFF Pudge luvs this time of year because it gives all the barn pals a great opportunity for Pasture Picnics! So luckily, my Grandma has given me one of the best recipes for a good old fashioned Pineapple Upside Down Cake that everyone here absolutely luvs!

So from my tack room kitchen to you!

Ingredients:

2 Cups of Flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 Cup of Sugar
1/2 Cup of Butter
3 Eggs
1 teaspoon of vanilla
2/3 cup of milk

Sift dry ingredients, cream butter and sugar. Add eggs, and add milk alternatively with flour that has been sifted with baking powder and salt.

Butter cake pan with a heavy coating of butter. Line with brown sugar.

Place in pan, slices of pineapple with maraschino cherries in center of each.

Pour over cake batter and bake from 45 to 60 minutes in a moderate oven (350 degrees F)

Serve while warm, garnish with whipped cream.

Chocolate Layer Cake

CLC

Hi Friends!

My barn pal Pudge has kept me pretty busy for the past couple of weeks. I hope your summer is off to a great start with your Memorial Day celebrations! Mable, Cruella and I have been certainly very busy making our horse pals happy with lots of delicious treats. This week I’ll be sharing my Grandma’s Chocolate Layer Cake recipe. This is actually an old Crisco recipe from years ago that is still easy to make and enjoy today. I made this alst weekend for everyone in the pasture and it was a big success!

So you may want to look this over and give it a try!

Measure into mixing bowl- all measurements level.

Ingredients:

1 1/4 cups of cake flour (sifted before measuring)
1 Cup Sugar
1/3 Cup Crisco
2 squares melted bitter chocolate
1/2 cup milk
1 teaspoon salt
1 teaspoon soda

Stir vigorously by hand or with mixer (medium speed) 2 minutes. Now stir in 3/4 teaspoon baking powder. Now add 1/3 Cup Milk, 2 eggs (unbeaten), 1 teaspoon vanilla.

Blend by hand or in mixer (medium speed) for 2 minutes. The batter will be smooth ad thin.

Pour into two 8-inch layer pans. (1 1/4 deep) which have been rubbed with Crisco and lined with wax paper. Bake in moderate overn (350 degrees) for 25 to 30 minutes.

Frost cooled cake with your favorite icing!

Enjoy with a tall cool glass of milk!

Million Dollar Cake!

Buttons and her friend Thor!
Buttons and her friend Thor!

Hi everyone!! hee hee! It’s Million Dollar cake time! My grandma used to make this delicious cake on Sunday for our dessert after Sunday dinner! It’s a very rich chocolate flavored cake and you will love it! It’s a decades old recipe and a family favorite!!

Ingredients:

1/2 cup shortening
2 cups granulated sugar
4 eggs
1/4 pound of unsweetened chocolate
1/2 teaspoon vanilla
1 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon of salt

Directions:

Blend shortening, sugar and egg yolks together, add melted chocolate. Sift flour, baking powder and salt together six times. Add alternately with milk. Fold in beaten egg whites. Put into 2 large greased layer cake pans. Bake at 350 degrees for about 35 minutes. Frost this cake with your favorite frosting! You may put some chocolate shavings on the top or add chopped nuts.

Enjoy with friends! hee hee!