Introducing another Sister to Cookerati. Desiree is the sister that’s right between Deb and me in pecking order. She was trying out one of my grandmother’s recipes and shared it with us today. I told her I’d like to give her a guest post on Cookerati since it’s a special recipe. It was really perfect timing for me since I am trying to sort out the contest results , going through all the entries, and also because I decided to wait until the very last minute to re-jam my Christmas gifts that didn’t jam properly earlier. Procrastination is not a good thing. Thanks Desiree.
The cake has a heavier consistency than you would expect. It was good. Jon and I liked it. Matt said it was OK but he likes my apple cake better. (Note: Matt is a pie person, so that makes sense.)
This is grandma’s recipe as written. She even gives the pan sizes.
Cream Cheese Pound Cake
- 1/4 lb butter
- 1- 3 oz pkge cream cheese
- 1 cup sugar
- 2 eggs
- 1 1/2 cups sifted cake flour
- 1/2 cup of milk
- 1 teaspoon vanilla
Have butter& cheese at room temperature, blend well. Add remaining ingredients, mix well smooth and creamy. Spoon into greased loaf pan. 2 3/4 x 5 3/4 x 2 3/4.
I did not take the time to sift the flour. That may have made a difference. – Note from Diana: – I remember the pound cake being very dense, but tasty.Diana
It’s apple season and I have had such a craving for an Apple (Cinnamon Coffee) Crumb Cake. It doesn’t help that I have all of these apples that my husband and I are planning on canning sitting around the house calling to me. Psst, psst, you want it, you know you doooooo. Well, I caved. I hit the books looking for a simple cake that I could put together quickly for a nice evening snack. This is one of the times it would be nice to have kids hanging around. I’ve got apple cake and I’m eating it, and eating it. This is my type of cake, not too sweet, a little bit of apple, moist and delicious. Love it. Warm is better, and if you have vanilla ice cream, dollop it on top. I don’t have any, but I just keep snacking on it. I found this recipe in my Best of Cooking Light Kitchen Secrets for Quick and Easy Meals from Sept 2008. I guess this is the reason I keep magazines I like around for a while.
- 1 1/2 cups all-purpose flour (about 6 3/4 oz)
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup 1% low fat milk
- 2 tbs butter melted
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- 1 cup diced peeled granny smith apple
- Cooking Spray
- 1/4 cup brown sugar
- 2 tbs all-purpose flour
- 1/2 tsp ground cinnamon
- 2 tbs chilled butter cut into small pieces
Preheat oven to 350. To prepare cake, lightly spoon 1 1/2 flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a bowl, stirring with a whisk. Make a well in the center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour into an 8-inch square baking pan coated with cooking spray.
To prepare streusel, combine brown sugar, flour and cinnamon; cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bat at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Yield 12 servings.Diana
I made this snack that I found in Legends in the Kitchen Recipe Book by Mrs. Howard Keel and Linda F. Radke, the other night when my son had his friend over. They devoured it. While the directions say to serve warm, I can attest that it’s delicious refrigerated also. It has a light lemony taste and is very custardy with a light cake layer top. This dessert takes less than 15 minutes to prepare and get into the oven. The baking takes another 45-50 minutes, but then it’s done. I am thinking of making this for Easter. It’s a nice light dessert to follow the Easter Buffet.
by Mrs. Howard Keel and Linda F. Radke
- 3 tbs Butter
- 1 cup sugar
- 4 egg yolks
- 1/2 cup lemon juice
- 2 tsp grated lemon rind
- 1/4 tsp salt
- 3 tbs flour
- 1 to 1 1/2 cups milk
- 4 egg whites
- 1/4 cup slivered almonds
Cream butter and sugar. Add egg yolks. Beat well. Add lemon juice and grated rind. Mix in salt and paper. Add milk, then gently fold beaten egg whites (stiff) to mix. Pour into round baking dish or 9 X 5 bread pan.
Set into pan of hot water. Bake in slow oven at 325 degrees for 40 minutes. Turn oven to 350 degrees(about ten minutes or less) until golden brown on top. Remove and sprinkle with 1/2 cup of slivered almonds. Serve warm.Diana
Wow, does this look delicious? If you’re looking for something new to serve for your Christmas dessert, you would make a big impression with this dessert. My family has always loved ice cream cakes – Baked Alaska is a fantastic twist .
- Nonstick vegetable oil spray
- 4 large eggs
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sifted cake flour (sifted, then measured)
- 1 tablespoon poppy seeds
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled
- 2 quarts ice cream, softened (flavor of your choice)
- 1 quart sorbet, softened (flavor of your choice)
- 6 large egg whites
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.
yield: 12 servings