I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Sunday, January 22, 2012

Pound Cake

Preheat oven to 350
Spray tube or bundt pan with nonstick spray, and flour pan

Cream together in a large mixing bowl, until fluffy:
2 sticks butter, not margarine, brought to room temperature
add 1/2 cup shortening, NOT OIL
Mix well and add
3 cups white sugar. Mix again until fluffy

Add:
5 eggs, beating after each egg is added

In another bowl, sift together
3 cups all purpose flour
1/2 teaspoon Baking Powder
Add 1/3 of this mixture to butter, sugar, shortening and mix well on low to medium speed

1 cup milk, divided in half
Put half of the milk in after the first 1/3 of the flour mixture is added, and mix well

Add the next 1/3 of the flour, mix, add the other half of the milk, mix, then the last of the flour.
Mix well on low or medium. BATTER WILL BE VERY THICK!

Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract, and mix

Spoon into tube pan and tap pan to settle batter well, and release air bubbles.
Bake on CENTER Rack of oven for at least an hour.

Cool in pan, loosen and invert onto cake plate. This cake has this heavenly crust like topping that I just pick off and eat... the cake is going to be inverted, it is going to become moist, eat at least a bite of it now, so you can say you did...
This cake tastes FABULOUS with Strawberries and whipped cream, particularly if warmed... freezes well, stores well...

Quite possibly the best pound cake I've ever had!

This cake is dense and heavy, but oh, so luscious. Enjoy!
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