A273DD

Zucchini Recipes – Zucchini Bread – Chocolate (like cake)

Chocolate Zucchini Bread – This is one way to get the kiddies to eat their vegetables and being non the wiser!

I remember reading in one of the Schmecks cookbooks (by Edna Staebler wonderful Mennonite recipes!)* that there was no crime in the little community that she visited, only in August when people break into the cars only to fill it with zucchini (to get rid of the extra) LOL… where I come from too, that’s pretty much how it was… only it was Baptist around those parts.

This is one of the firsts in the Zucchini Recipes line. I made this when we had a baseball bat sized zucchini. It was fresh picked and the rind was still soft – therefore we didn’t bother to peel it, however, if peeled and finely shredded, no one could tell it was in this recipe.

This Zucchini Bread Recipe reminds me of the wonderful mayonnaise chocolate cake, that was so incredibly moist, and delicious…

Recipe can easily be doubled and cooked in two 9×13 pans

Zucchini Bread – Chocolate (like cake):Zucchini Bread Recipe Like Chocolate Cake

1 3/4 cups sugar

1/2 cup soft margarine or butter (we used earth balance sticks)

1/2 cup oil (we used grapeseed)

2 eggs

2 tablespoons vanilla

1 teaspoon Clubhouse rum (grocery store)

1/2 cup sour milk or sour cream (or mayo for dairy free option, Spectrum is a good option)

2 cups finely shredded zucchini

2 1/2 cups flour (we used light spelt flour, but all purpose will do fine)

4 tablespoons cocoa powder – good quality (we used *Camino’s Cocoa – fabulous!)

1 teaspoon baking soda (we used Frontier soda – natural)

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

Blend margarine and sugar, add eggs one at a time, then oil, vanilla and rum.

In separate bowl mix together all the dry ingredients – flour, cocoa powder, baking soda, salt, and cinnamon (if using).

Add to wet mix, alternating flour, and sour milk. Gently stir in zucchini. Do not over-stir. (stir until just mixed)

Pour into greased 9×13 pan.

optional – sprinkle with 1/2 cup chocolate chips before baking (or can ice later when cool – good without icing too)

Bake at 325°F for 40-50 min (check at the 40 minute mark). Toothpick inserted for testing purposes should come out clean. (do not leave the toothpick in while baking)

Let cool.

Great for picnics – uses up leftover zucchini in a family friendly way.

Icing Options:

-dusting with icing sugar (through a sieve)

-nutella or other hazelnut spread

-buttercream (can sprinkle with sweetened or toasted coconut)

-classic chocolate

Other options:

-Can also be made in a loaf pan

-as cupcakes

-mini cupcakes – which look awesome when iced with butter-cream frosting and dipped in coconut! Great for cocktail parties, or finger food events.

 

Make this with mayo yet instead of sour milk/cream – for a wheat free & dairy free option.

 

*Camino is a Canadian brand of organic and fair trade food products. Camino est une marque canadienne de produits alimentaires bios et équitables.

AEBB09

Coconut Cream Pie Recipe – Easy

If you think of Gilligan’s Island, and dessert, this is exactly what comes to mind.

Somehow these ingredients always seem to be on hand. Perfect recipe when unexpected company drops by. We prefer the shortbread/cookie dough style crust as graham cracker crust seems to overpower the delicate flavours.

I love pretty well everything coconut – this is our coconut cream pie recipe:

Coconut Cream Pie Recipe Serves 6

Pie Shell:

1 cup flour (all purpose or light spelt)

1/2 cup butter or butter substitute

1/4 cup icing sugar

Blend well – pat into the bottom and sides of a 9″ pan (very thinly)

Bake at 350°F for 10-15min – don’t let get too brown – should be light like shortbread.

(if using a glass pie plate, reduce heat by 25°F)

Let cool completely – or filling will not set

Filling:

¼ cup sugar

2 tablespoons cornstarch

¼ teaspoon salt

2 cups milk (or made up milk powder)

1 egg, well beaten

1 1/2 teaspoons vanilla

1 teaspoon clubhouse rum (grocery store rum)

2 cups sweetened shredded coconut

2 cups already whipped cream (or 1 can)

Blend sugar, cornstarch and salt in glass bowl.  Add milk and cook or microwave for 5 -7 min on high.  Stir every 2 min – till thick and clear-if it’s left in longer intervals it will not set.  Add a small amount of pudding to egg (to bring egg up to temperature of the pudding) then add to pudding. Microwave 1min @ 50% power (or take off heat). Add vanilla, rum & stir.  Add coconut & stir. Pour over still cooked and cooled pie shell. Filling will thicken more as it cools.

Once pie is completely cooled – top with generous amounts of whipped cream – just like you find in an old fashioned diner – and refrigerate. (cover with saran sprayed with cooking spray on the inside – so that the whipped cream doesn’t stick to the whipping cream)

Variations:

If you like bananas, place bananas in the bottom of the pre-cooked pie shell and pour pudding overtop. (or peaches) fresh raspberries on top make a nice garnish.

Note: the egg only adds flavour, it is not needed for thickening, therefore if you don’t have an egg, or choose not to eat eggs, the recipe will be fine without it. I have made it many times without the egg when necessary.

If you bought a pre-cooked pie shell – don’t re-warm it, just pour the hot filling over it, let the whole thing cool and then add the whipped cream on top.

 

A05FEF

Farmhouse Apple Crisp Recipe

Here’s the apple crisp recipe I made at the farm, it’s a combo of mom’s & mine as her recipe was at the farm and I didn’t have mine with me… but remembered a few ingredients…

I probably doubled the recipe but here’s the single…

Farmhouse Apple Crisp Recipe:

  • 1/3 cup melted organic butter (or very very soft will do – we use Alliston Creamery’s from Alliston, Ontario)*
  • 2/3 cup organic oats (from Oak Manor in London area, Ontario)
  • 1 cup organic brown sugar (we used the organic brown cane sugar by Coco Camino– gives it a caramel apple flavour; can use cane sugar though)
  • 1/3 cup organic spelt flour (Ian’s the one they grow at the farm – gives it a nice nutty flavour)
  • 2 to 3 teaspoons vanilla
  • Good dash of cinnamon
  • Pinch salt

Mix together with a fork.

Pour over peeled sliced apples enough to generously cover in about 2 layers a 8×8 deep pan (from the apples grown at the farm)

Bake at 375°F  40 min

It’s odd, but it usually needs the whole 40 min – but if your oven runs hot,  check it at 35min – always a good idea at any rate.

 

Double the recipe – use a 9×13 deep dish pan  – cooks in the same amount of time.

At home I often add 1 teaspoon clubhouse rum – it warms up the flavour (good in oatmeal cookies too!! & Carrot cake & banana muffins … mmm)

Can use Earth Balance Sticks in place of the butter

This makes great pie topping, instead of making a top crust. Especially wonderful for pear pie… (makes a pear strudel pie!!)

A273DD

Bread Machine Crescent Rolls Croissant Recipe

Ever wanted to make croissants, but thought they were too fussy? Well, now we’ve got a solution for you!

Bread Machine Crescent Rolls Croissant Recipe:Breadmachine Croissant Recipe Spelt Flour

1/2 cup cream (10% or higher – the higher the fluffier)

2 eggs

1/4 cup butter- diced

3 cups bread flour (hard white flour)

3 tablespoons sugar

3/4 teaspoon salt

1 1/2 teaspoons bread machine yeast or SAF

2 tablespoons melted butter

Add all the ingredients except melted butter to the bread machine – select the dough cycle. (if you must pick a size, pick either 1 1/2lb or 2 lb)

Remove dough as soon as cycle is complete (don’t let sit). Punch down, cover then let rest for 10 min. Divide the dougn in 2 sections. Roll each into a 12 in circle on a lightly floured surface (like pizza dough). Brush each circle iwith half the melted butter. Cut each circle into 8 wedges with a pizza cutter or sharp knife.

Loosely roll the wide end of each wedge toward the point. Place point side down 3 inches apart on lightly greased baking sheets or parchment. Cover and let rise in a warm place (like the oven with the light on) for 30 – 40 min, or until nearly doubled.

Bake at 350°F oven for 8-10 min or until golden – keep watching they turn brown quick sometimes, you don’t want them too brown.

Remove from baking sheets; cool on wire racks.

Makes 16 crescent rolls. MMMMM

if you want to add a filling – place a small amount of chocolate chips, nutella hazelnut spread, or (ham &)cheese inside the wide end of each wedge,  before rolling the wedge to the point.

My FAV filling, is butter, brown sugar and cinnamon! Simple, yet scrumptious… it makes that bakery taste come through.

AEBB09

Fresh Apple Cake Recipe

This is a family heirloom recipe — sounds simple, but is very much comfort food & a family favourite using fresh apples:

Apple Cake

  • Mix together:
  • 1/2 cup sugar
  • 1/4 cup marg or butter

add and mix:

  • 1 egg
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  1. Thinly slice 3 or 4 apples into a deep microwave safe baking dish
  2. Mix in 1/3 cup brown sugar + sprinkle of cinnamon and microwave for about 5 min (or pot on stove, then pour into deep baking dish).
  3. Take out and pour the batter on top of the apples and bake at 350°F for 20min

The apples get this lovely light caramelized flavour at the bottom of the dish.

Lemon Sauce Recipe (to drizzle over each piece)

  • grated lemon rind of 1 lemon
  • 1 1/2 cups boiling water

Boil above together for 5 min.

In separate bowl, mix together:

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • few grains salt

Gradually add sugar cornstarch mix to water/lemon concoction – stir all the time until thickened.

Remove from heat & add 2 Tablespoons lemon juice & 2 Tablespoons butter.

Serve Hot.

0DBCE9

Did you know baking soda and baking powder can go flat?

Did you know baking soda and baking powder can go flat? Baking powder and baking soda will lose their potency after time.

To test to see if it is still good take a tablespoon and pour it in a dish – add a tablespoon of white vinegar:

  • if it fizzes immediately and robustly it is still good
  • if not – put it in your green bin (environmental recycling) and get some new product

If buying from a bulk store – still test it when you get home in case it’s been sitting on the shelf awhile there too.

My mom learned this from a chef in Barbados while a volunteering in the kitchen on an overseas project. A batch of biscuits which always turn out perfect every time – didn’t – and that was why!

Best Tea Biscuits Recipe here (Family recipe)

Even the most discerning teetotaler will find them spot on.

All the best!

A05FEF

Fruit Explosion Muffins Recipe

If you like Canadian’s Tim Hortons, you will like our version of these:

Fruit Explosion Muffins Recipe:Fruit Explosion Muffins Recipe

  • 3 cups sifted cake flour (or all purpose)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter (or marg) softened
  • 1 1/2 cups sugar or cane sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon clubhouse rum (grocery store)
  • 1 1/4 cup milk
  • 3/4 cup frozen blueberries (or fresh)
  • 3/4 cup fresh or frozen cranberries – coat with 1/4 cup sugar
  • partial can of raspberry pie filling
  • apple slices – super thin (from 1 apple)

Cream together in the mixer:
butter and sugar… then add eggs, vanilla and rum
In separate bowl mix together:
Flour, baking powder and salt

Add to creamed mixture above alternately with the milk – do not over mix
gently stir in blueberries and cranberries

Fill paper lined muffin muffin cups to the brim (grease the top of the muffin pan)
put a dollop (a blop) of raspberry pie filling on the top of each one (the batter will bake over top of it
put apple slice on top to hold it in place

Bake at 375°F for 25min

put a cookie sheet below in case any drips over so it won’t hit the element

AEBB09

Waffle Recipe – Fluffy and Light – can be frozen

Waffle Recipe

they really are super light, and can be frozen, thawed & put in the toaster

Mom Fox’s Feather Light Waffles Recipe:

1 2/3 cups flour (or light spelt, also known as white spelt)

2 Tablespoons sugar

1 Tablespoon baking powder

3/4 teaspoon salt

1 3/4 cups milk

2 eggs – separated (yolks from whites)

1/4 cup oil

Combine dry ingredients & beat with fork. Combine milk & egg yolks; pour over dry ingredients. Stir in oil, beat until smooth. Beat egg withes until soft peaks form & fold into batter. Pour enough batter onto hot greased waffle iron to spread within 1″ of edge. Bake until golden (7 min). Serve immediately.

To freeze:

Cool cooked waffles completely. Store in plastic freezer bag.

To re-heat pre-cooked waffle:

Thaw waffle, put in toaster, cook on light setting, like toast.

Pull out, place on plate, and top with maples syrup or ice cream.

AEBB09

Easy Best Banana Bread Recipe

This easy banana bread is a family favourite, and so simple, and can easily be doubled. It just so happens to also be a dairy free banana bread recipe, as we use oil, not butter. Always gets rave reviews.

Best Banana Bread Recipe:Loaf Quick Bread Recipes Banana Bread

1 cup very ripe bananas (about 2 large)

1/4 cup cane sugar (or white or brown sugar)

1 egg

2 teaspoons pure real vanilla (important)

1 teaspoon clubhouse rum (grocery store)

1/2 cup milk

1/4 cup grapeseed oil (or safflower, olive oil, or melted butter)

2 cups all-purpose flour (or light spelt flour)

1 tablespoon baking powder

1/2 teaspoon sea salt (or reg salt)

For banana bread with chocolate chips, just add 1/2 cup to the batter after the flour, baking powder & salt combo.

For banana bread nut option , add 1/2 cup chopped nuts to the batter after the flour, baking powder & salt combo.

Method:

Add peeled bananas to mixer, and mix until mashed.

Add sugar, mix well.

Add egg, mix well.

Add vanilla, rum and milk, mix well.

Add oil, mix well.

Add flour,  and sprinkle on top evenly baking powder and salt. Mix until JUST blended (do not over mix)

Pour into loaf pan. Bake at 350°F for 55 – 60 min

until wooden skewer comes out clean

GREAT in stoneware loaf pan.

– if using pyrex or glassware, reduce oven heat down to 325°F

Cool.

This can be easily frozen by slicing into serving sizes and placed in either plastic zip bag or good quality plastic container. Then, just pull out the few slices you need at a time – thaws in about 10 min or so.

With using light spelt, we haven’t found anyone who’s been able to taste the difference.

FE664E

Ancient Grains Bread Machine Recipe -Spelt Kamut – Wheat Free

This recipe for us rises above the bread machine pan, and no wheat flour!

We use organic that we buy from a local Ontario farm, but either should work great.

Ancient Grains Bread Machine Recipe – Spelt Kamut – Wheat Free

1 cup lukewarm waterAncient Grain Spelt Kamut Bread Machine Recipe

1 egg

2 tablespoons cane sugar (or brown sugar)

1 tablespoon apple cider vinegar

1 tablespoon molasses

2 tablespoons corn syrup (or honey)

1 1/2 cups whole spelt flour

1 3/4 cups light spelt flour

1 cup kamut flour

2 tablespoons malt powder (malted barley flour-see below for more info)

3 tablespoons becel margarine or butter

1 tablespoon yeast

2 teaspoons sea salt

Put ingredients in bread machine pan in order listed. Use the “light crust” 2lb  basic white cycle (& rapid cycle if avail) as spelt and kamut don’t like to be over beaten or over baked.

The malt powder is important, because it helps the dough to rise.

Humidity will change the moisture content of the flour, therefore sometimes it may need a little more flour, and sometimes it may need a little more moisture.

Since we don’t eat a whole loaf in a day, once cooled, we slice it up right away, and put it in the freezer. It will stay as fresh as the day it was put in. We usually use  it up within a week or two.

Malt Powder: it’s malted barley powder (in the majority of cases, usually when it’s malt powder it’s assumed barley, but there are slim cases where it can be other)– although whenever it’s bought in the store the tag just says “malt powder” – we buy at the health food store (or bulk food store)

From how I understand, the barley is soaked, germinated then quickly dried, and ground into powder (flour essentially). Often used in the brewing industry. (apparently it changes the starch to sugars which yeast loves sugar, so thus the help)

Malted milk powder apparently is derived by malt powder, but is very different

Spelt only – high loaf: Spelt Bread Recipe for Bread Machine

Farmhouse Spelt bread loaf recipe (like rye) : Farmhouse Spelt Bread Recipe

Print Recipe

A273DD

Yorkshire Pudding Recipe

This  Yorkshire Pudding Recipe for roast beef is the one we use for our family, and is also great with roast chicken or turkey and yes we serve them with turkey too. The image is an actual shot from our family’s thanksgiving buffet that snapped while there were still a few left (we had made 2 dozen)- the cousins want us to serve them for dessert! (with cherry pie filling and powdered sugar)…

Yorkshire Pudding Recipe:Yorkshire Pudding Recipe - popovers

7/8 cup (scant cup) all purpose flour

1/4 teaspoon salt

2 eggs

1 cup milk

1/ tablespoons melted butter

few drops Worcestershire sauce

In blender whiz up all liquid ingredients. Stop. Add flour and salt on top. Then whiz again approx 15 seconds or until frothy.

Let stand on counter 1 hr before using to let the natural gluten in the flour activate.

Preheat oven to 450°F – place muffin tin in oven while pre-heating.

Remove muffin tin, and add 1/4 teaspoon grapeseed or safflower oil or beef / chicken fat to only 10 of muffin tins. Not more or the oil will spill over in the oven. Put back in oven till oil smokes – approx 1 – 2 min – keep a watch on it.

Remove muffin tin from oven and carefully pour 1/2 inch (not more) of yorkshire mixture into 10 of the selected muffin tins. Do not overfill.

Place back in oven with a regular cookie sheet below the muffin tins in case of spillage.

Cook for 15 min on 450°F, then lower to 400°F for 15 min, then lower to 350°F for 10-15 min = 40 to 45 min total cooking time. they look done sooner, but will often deflate if not cooked long enough.

The secret is for the muffin tins to be hot, and the oil, prior to the filling being added.

Must keep a watch on these, make at your own risk.

Enjoy!

This is just our recipe, and is for entertainment purposes only.

0DBCE9

Perfect Date Squares Recipe, Date Bar Recipe

I like this date bar recipe of my mom’s better than the bakery’s. I’ve tweaked it to my own taste…

Perfect Date Bar Recipe (Date Squares):

1½ cup flour, all purpose or pastry

1 cup butter (use real butter)

1 cup brown sugar

1 1/2 cups coarse oatmeal

½ teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon (& a pinch fresh nutmeg)

1/2 teaspoon vanilla

1/4 teaspoon clubhouse rum (grocery store)

Date filling (see later on)

Combine flour, baking powder, baking soda, salt, cinnamon (and nutmeg).  Rub in butter with tips of fingers.  Add sugar, oatmeal, vanilla and rum.  Mix well. Spread ½ the crumbs in a greased shallow pan (about 8X8” for big chewy squares! or 8×12 for thinner economical squares) Pat to smooth. Cover with cooled date filling, spreading evenly, then cover with remaining crumbs.  Pat to smooth.

Bake @ 375°F for 30-35min. Increase heat slightly and bake a few minutes longer to lightly brown mixture.  Cut in squares while hot & allow shortbread to cool in pan.

Date Filling:

1/2 lb chopped dates

Grated rind of ½ orange (optional)

1/2 cup cold water

2 tablespoons  orange juice concentrate

2 tablespoons brown sugar (optional)

1 teaspoon lemon juice

Cook dates, water, orange rind & sugar in small saucepan, over moderate heat until thick.  Remove from heat, add fruit juices, cool before spreading.

AEBB09

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe

Chewy Molasses Ginger Cookie RecipeVery similar to Starbuck’s big chewy moist Ginger Cookies with a bit of a zing.

This recipe is considered an heirloom in my friend Julie’s family for generations, in the great province of New Brunswick Ontario, Canada … close to our Newfie friends eh?

Both provinces being some of the friendliest people on the planet. (my bro-in law’s from Newfoundland)

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe:

3/4 cup butter
1 cup brown sugar
1 egg
1/2 cup molasses
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
2 1/2 cups flour (for wheat free option – whole spelt flour is fabulous in these)

Cream butter and sugar.  Add slightly beaten egg.  Add remaining ingredients and beat until smooth (it will be a stiff batter).  Bake at 350 F for 8 – 10 minutes.

There’s a bit of a knack knowing when these are done, keep checking on them.

If I had this recipe when I was in the bakery, they would have been a best seller. If you don’t want to make your own, and need more quantity than Starbucks, Mainstreet Organics brand in Toronto is your best bet.

For a wheat free option, substitute light spelt flour for the regular flour.

Spicey like gingerbread!

Great Grandmas Molasses Crumples – Chewy Ginger Cookie Recipe
0DBCE9

Farmhouse Spelt Bread Recipe – Can use with bread machine

My sister lives on an organic farm, in which they grow spelt, special Rabbi’s found their farm and come from far away to collect their spelt for passover (farm website www.millsmills.ca) .

This is her spelt bread recipe, formed in a rye loaf shape… awesome with a nice thick potato leek soup on a rainy day.

Farmhouse Spelt Bread Recipe:

This texture is more like a Rye Loaf

1 ¼ cup water (with 1 egg include in water)

2 Tbsp oil, molasses & honey

2 Tbsp gluten powder & milk powder

1 tsp salt

4 cups whole spelt flour (may need more while kneading)

2 tsp yeast

Use grain cycle on bread machine to completion OR Remove at “last knead” Roll out like a rye loaf, place on stoneware or cookie sheet cover & let rise 30 min & bake @ 350 °F, 30 min. Cook 10 min longer in a loaf pan.

For more of a fluffier sandwich loaf texture see Ancient Grains Bread:

http://www.sylviafox.ca/2010/01/14/ancient-grains-bread-machine-recipe-spelt-kamut-wheat-free/

0DBCE9

Homemade English Tea Biscuit Recipe

Original Recipe :  Mom Fox’s Tea Biscuits Bake @ 450°F for 10 min English Tea Biscuits Recipe with Ham & Cheese

2 c all purpose flour (or substitute with ¼ cup oat flour, for ¼ cup all purpose flour)

4 t baking powder

½ t salt

½ t sugar (or 1T for sweet ones)

¼ c butter (or soy marg, but not reg margerine, becel is ok)

1 egg & fill with milk to 1 cup

(vanilla)

(bakers sugar)

mix flours & dry ingredients together, cut in butter and mix until it looks like course meal, make a “well” in centre of dry ingredients, add milk/egg mixture and extras (ie: craisins, or cheese, or whatever you dream up that may taste good). Stir just until combined (do not over mix at this stage), then scoop out and plop onto parchment lined baking sheet or baking stone. Bake @ 450°F for 10 min

Options:

  • Can add 1 handful of either: craisins, raisins, currants, dried blueberries
  • Can add cheese, Can add cheese & deli (black forest) ham chunks
  • Can add garlic & onion powder into batter, and then make a garlic butter sauce to pour over top (like Red Lobster biscuits)
  • Use a scoop to plop onto cookie sheet, it’s easier than forming the sticky dough by hand, and then cutting out
  • Save just a little egg to the side if you’re going to be adding baker’s sugar to the top

Awesome rolled out thin & placed as “lid” on chicken pot pie … (instead of pastry)

http://www.sylviafox.ca/2009/02/24/homemade-chicken-pot-pie-recipe-with-biscuit-topping/

AEBB09

Homemade Pound Cake Recipes

This is a very moist pound cake recipe. My mother, Edythe, has been making this for more than 30 years.

Since this is a real butter pound cake recipe – there’s an art to the order of ingredients & the mixing (ie: sifting the flour).

Mrs. McCallum’s name is mentioned on the original recipe card. This is the lady who used to deliver the eggs once per week  back in the day (local farmer) – as more of a social outing,rather than a business, since she had the gift of the gab. My mom & Mrs McCallum used to discuss this professional pound cake recipe, they found out it can be easily halved to make a 1 lb loaf, or a 10″ bundt pan or 10″ tube pan (angel foodcake).

Butter Pound Cake Recipe

  • 4 cups sifted all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • pinch fresh nutmeg (important)
  • 2 cups butter – room temp
  • 3 cups sugar
  • 6 large eggs – room temp (important)
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon rum (my addition)
  1. Preheat oven to 300°F
  2. Sift all the dry ingredients together in a separate bowl
  3. Cream together the butter an sugar until sugar is dissolved, and it’s light and fluffy
  4. Gradually add eggs, one at a time to the sugar mixture, after the last egg, add the vanilla and rum
  5. Alternate adding the milk & flour – until just mixed (do not over-mix)
  6. Pour into 1 large loaf pan (or two 1lb each-cooks in less time); or two 10″ tube/bundt pans
  7. Place in 300°F oven for approx 1 hr 50min – until cake pulls away from side of pan, and when pressed it vanishes slowly (springs back).
  8. Cool on wire rack 10 min

The smaller loaves will cook quicker at approx 55 minutes

Freezes well when pre-sliced

This is the best pound cake recipe I have ever tasted.