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Friends & Family Desert Recipes
Granny Jackson Old Time Pound Cake
Dedicated to the memory of Mrs. Irene
Jackson from Newton Grove, NC
Do you remember those
pound cakes that your mother or your grandmother use to make. So good to eat
with a cup of Coffee or a glass of milk. When they were finished baking it seems
they were one foot tall, and they were very solid and heavy cakes with a crisp
outside layer. WOW! They were the best anywhere.
I am happy to share with you
this cake recipe submitted by, Mrs. Irene's daughter in law, Debbie Jackson. Hope you
enjoy.
Before starting this recipe make sure
butter and eggs sit out until they are bought to room temperature and
butter is soft. (Do not melt butter to soften it by melting on stove or
microwave, because it will break the butter down and cake will not be as creamy
and smooth.
When you get ready to make cake, grease
tube pan with Crisco or butter, and then lightly flour pan. Shake away any
excess flour that maybe loose in the tube pan.
I like to get all my ingredients ready
before I start making cake. Also sift my 4 cups of flour into another bowl so it
will be ready to add when needed.
2 sticks of salted butter
(not margarine of fake butter.)
2/3 cups of Crisco solid. (you
can use 2/3 sticks of the new Crisco butter flavored sticks.)
Mix the above ingredients together in a
mixing bowl, then add
3 cups of sugar and mix well,
Add 6 eggs (very important) Add one
at a time and beat into the above ingredients after adding each egg.
Then add milk and Cake Flour as direction
read. Very important.
Make sure you rotate adding 1/4 cup of milk
and 1 cup of flour mixing each well and then repeat until you have use all your
Cake Flour and Milk.
Add 1 cup of milk
4 cups of Swansdown Cake Flour
NOTE:
Then add
1 - Tablespoons of Vanilla Flavoring
1 - Tablespoon of Lemon Flavoring
Cook in a pre-heated oven at 325 degrees for 1 and 1/2 hours,
or until you can insert toothpick that comes out clean.
Oven Temperatures may vary.
Kathy's
Dauzet Chocolate Fudge Cake
For the cake:
2 - 2/3 cups all-purpose flour
3/4 cup plus 1 tablespoon granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1/2 cup plus 2 tablespoons sour cream
1 tablespoon vanilla extract
3/4 cup unsalted butter, melted and cooled
1/2 cup corn oil
1 1/3 cups chilled water
For the fudge icing:
6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1 cup plus 2 tablespoons unsalted butter, softened
1 3/4 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
For the cake:
Preheat the oven to 350 degrees F. Butter and line the bottom
of 2 (8-inch) cake pans.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking
soda and salt. In another bowl or wide-necked measuring cup whisk together the
eggs, sour cream and vanilla until blended. Using a standing or handheld
electric mixer, beat together the melted butter and corn oil until just blended
(you'll need another large bowl for this is using the hand mixer; the standing
mixer comes with its own bowl), then beat in the water. Add the dry ingredients
all at once and mix together on a slow speed. Add the egg mixture, and mix again
until everything is blended and then pour into the prepared tins. And actually,
you could easily do this manually; I just like my toys and find the stand mixer
a comforting presence in itself.
Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean.
Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the
cakes out on the rack to cool completely.
For the icing:
Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or
in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it's soft and creamy (again, I use the
stand mixer here) and then add the sifted confectioners' sugar and beat again
until everything's light and fluffy. I know sifting is a pain, the 1 job in the
kitchen I really hate, but you have to do it or the icing will be unsoothingly
lumpy. Then gently add the vanilla and chocolate and mix together until
everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then
ice the top and sides, too, spreading and smoothing with a rubber spatula.
Date
Cookies
Kathy's
Dauzet
Boil until dry then cool:
1-1/2 cup dates*
¾ cup water
Then add:
1-cup sugar
½ cup brown sugar
1 cup shortening
3 eggs
1 tsp. Baking powder
1 tsp. Soda
Dash salt
3-1/2 cups flour
1 cup chopped nuts
Creams sugars and shortening,
add eggs. Combine baking powder, soda and salt.
Last add dates and nuts.
Make into balls, roll in sugar, and bake on greased cookie
Sheet. Bake at 375 degrees
for 10 minutes.
*Please note you can use
raisins instead of dates.
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