3 cups sugar
1 cup crisco
1 stick butter
6 eggs
1 cup sweet milk
3 cups cake flour
1 1/3 cups coconut (fresh, frozen or canned)
Cream sugar, shortening and add butter. Add eggs, one at a time beating well after each. Alternate flour & milk and mix well. Stir in coconut. Pour into greased and floured tube pan. Put in cold oven and bake 1 1/2 hours on 325 degrees. Cool in pan for 15 minutes.
Mrs. Sarah Barrett (Gaston's Mother and long time neighbor and friend of Granny's)
Taken from Coldwater Church Cookbook
Monday, October 31, 2011
Saturday, October 29, 2011
Cranberry Pecan Pound Cake
1 cup chopped pecans
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2 cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting
Preheat oven to 350. Butter/flour two 8x4 inch loaf pans. Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes. Remove from oven & cool. Coarsely chop cranberries and set aside. With electric mixer, beat sugar and butter until light and fluffy. Beat in eggs one at a time. Add sour cream, orange juice, vanilla and orange peel. Sift both flours together with salt. With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added. Using a spoon, gently fold in pecans and cranberries. Pour batter into prepared pans and bake 45 minutes or until tester comes out clean. Cool cake in pans for 10 minutes. Turn out onto a rack and cool completely. Dust cakes with confectioner's sugar. Yield: 2 cakes.
1 1/2 cups fresh or dried cranberries
2 cups sugar
1 cup unsalted butter, room temp
5 large eggs
1/4 cup sour cream
1/2 cup orange juice
2 tsp. vanilla
1 1/4 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
Confectioner's sugar for dusting
Preheat oven to 350. Butter/flour two 8x4 inch loaf pans. Place pecans on a cookie sheet and bake until lightly toasted, about 10 minutes. Remove from oven & cool. Coarsely chop cranberries and set aside. With electric mixer, beat sugar and butter until light and fluffy. Beat in eggs one at a time. Add sour cream, orange juice, vanilla and orange peel. Sift both flours together with salt. With mixer on low, add dry ingredients to egg mixture and stop when all flour has been added. Using a spoon, gently fold in pecans and cranberries. Pour batter into prepared pans and bake 45 minutes or until tester comes out clean. Cool cake in pans for 10 minutes. Turn out onto a rack and cool completely. Dust cakes with confectioner's sugar. Yield: 2 cakes.
Friday, October 14, 2011
Chicken Dressing
1 Pkg. chicken tenderloin
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions
Cook cornbread and crumble and add bread to a fine consistency.
Saute onion in butter until onion is clear and add along with green onions. Add chicken, soups and chopped eggs. Add chicken broth until mixture is slightly soupy,. Pour into large baking pan. Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.
1 large pan corn bread
5 slices day old bread
1 large onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
4 eggs, boiled and chopped
seasonsed salt & pepper to taste
chicken broth from chicken
1 pkg. green onions
Cook cornbread and crumble and add bread to a fine consistency.
Saute onion in butter until onion is clear and add along with green onions. Add chicken, soups and chopped eggs. Add chicken broth until mixture is slightly soupy,. Pour into large baking pan. Bake on middle rack in oven at 400 degrees until nicely browned - about 30 minutes.
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