a little of each

A family's cookbook

Hot Milk Sponge Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 12:58 pm
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Ingredients

1 cup sifted flour

1 tsp baking powder

¼ tsp salt

½ cup milk

2 Tbl butter

2 eggs

1 cup sugar

1 tsp vanilla

 

Directions

Sift together the flour, baking powder and salt. Heat milk and butter until butter melts; keep hot. Beat eggs until thick and lemon-colored, about three minutes on high speed. Gradually add sugar, beating constantly at medium speed for four to five minutes. Add sifted dry ingredients to egg mixture. Stir until just blended. Stir in hot milk mixture and vanilla. Blend well. Pour into greased 9 x 9 pan. Bake at 350 degrees for 25 to 30 minutes. 

 

Busy Day Cake

Filed under: Desserts — alittlemoreofeach @ 12:57 pm
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Ingredients

1 2/3 cup G.M. flour, sifted  (I assume G.M. is “Gold Medal”, but any flour should work.)

1 cup sugar

¼ tsp salt

1 egg

2 ½ tsp baking powder

1/3 cup shortening

2/3 cup milk at room temperature

1 tsp flavoring (vanilla, almond, lemon etc.)

 

Directions

Sift flour, sugar, salt and baking powder together. Add shortening, milk, egg, and flavoring. Beat for two minutes. Pour into buttered and floured 8” square pan. Bake for 25 to 35 minutes at 350 degrees.

 

Frosting:

Mix together three Tbl melted butter, three to four Tbl brown sugar, two Tbl cream and ½ cup coconut or one cup nuts. Spread on cake while still warm. Place very low under broiler with heat turned low. Broil until it bubbles and becomes brown. Watch carefully.

 

Chocolate Chip Cake

Filed under: Desserts — alittlemoreofeach @ 12:55 pm
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This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!

 

Ingredients

½ pound butter

2 cups sugar

4 eggs

2 cups sour cream

2 tsp vanilla

4 cups all-purpose flour

3 tsp baking powder

3 tsp baking soda

2 cups chocolate chips

1 cup sugar

2 tsp cinnamon

 

Directions

Cream butter, two cups sugar and eggs. Fold in sour cream. Add sifted flour, baking soda and powder and beat well. Pour half of batter into a well-greased tube pan. In a small mixing bowl, combine chips, one cup sugar and cinnamon. Spoon half of chip mixture over cake batter. Pour remaining batter over this. Top with remaining chip mixture. Bake at 350 degrees for 50 minutes.

 

Margaret Ann’s Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:53 pm
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This pound cake is a favorite of nearly everyone in the family. It is dense, moist and rich. It freezes well and makes a wonderful gift. It’s also the only acceptable use of margarine.

 

Ingredients

3 sticks margarine

1 (8 oz) package of cream cheese

6 eggs

3 cups sugar

3 cups all-purpose flour

2 tsp salt

1 tsp vanilla

 

Directions

Cream butter and cream cheese together. Add sugar, eggs and vanilla, and mix well. Gradually add flour and salt, and mix well. Bake in a Bundt pan at 325 for 90 minutes. The cake can be garnished with sifted powdered sugar or a simple citrus glaze: confectioners sugar and fresh lemon or orange juice mixed together.

 

Cream Cheese Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:51 pm
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Ingredients

1 cup (2 sticks) unsalted butter, room temperature

1 (8 oz) package cream cheese, room temperature

3 cups sugar

1 tsp salt

6 large eggs, room temperature

4 tsp vanilla extract

3 cups all-purpose flour, sifted

Directions

Butter and flour a 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs one at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed, until batter is smooth (do not overbeat). Transfer batter to pan. Place pan in cold oven. Set temperature at 200; bake 20 minutes. Increase to 275; bake 10 minutes. Increase to 300; bake cake about one hour longer or until tester inserted near center comes out clean. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

 

Sour Cream Pound Cake

Filed under: Desserts — alittlemoreofeach @ 12:49 pm
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Nana Hazel’s recipe, submitted by Stephanie: This is George’s favorite!

Rich, classic, moist, and pretty foolproof, this cake forms a crunchy bottom that you can see in the second picture. It’s simple enough to make, but elegant and tasty enough to serve to your favorite guests.

Ingredients

1 cup butter, softened
3 cups sugar
2 tsp vanilla extract
6 eggs, room temperature
3 cups all-purpose flour, sifted
¼ tsp baking soda
1 cup sour cream

Directions

Beat butter until light and fluffy. Beat in sugar. Add vanilla and beat well. Add eggs one at a time, beating well after each addition. Sift baking soda and flour together. Add to mixture. Fold in sour cream. Bake in a greased and floured tube pan at 300 degrees for 1 ½ hours or until toothpick comes out clean.

 

 

Coffee Cake Bread

Filed under: Desserts — alittlemoreofeach @ 12:48 pm
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Robin made this neighbor’s recipe, three cakes’ worth, for Adam’s christening in 1975.

 

Ingredients

4 cups flour

2 Tbl sugar

1 tsp salt

1 cup shortening

1 cup milk, chilled

1 envelope active yeast

3 eggs, separated

1 cup sugar

Dried fruits

Nuts

1 tsp cinnamon

 

Directions

Beat the egg yolks and mix with the cold milk.  Dissolve yeast in cold milk mixture.  Set aside.  Mix flour, sugar and salt and mix in the shortening.  Add the milk and yeast mix.  Saving a little to add to the egg yolks.  Dump in yolks and mix well.  Refrigerate overnight.  Divide into 3 loaves.  Roll 1/8-inch thick.  Beat egg whites.  Fold in 1 cup sugar.  Spread on dough.  Add dried fruit, nuts and cinnamon.  Roll.  Let rise for one hour – no more.  Bake at 325 degrees for 40 minutes.  Sprinkle the top with  water and powdered sugar.

 

Melt in Your Mouth Blueberry Cake

Filed under: Desserts — alittlemoreofeach @ 12:47 pm
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From allrecipes.com

 

Ingredients

½ cup butter

½ cup sugar

¼ tsp salt

1 tsp vanilla extract

2 eggs, separated

1 ½ cups all-purpose flour

1 tsp baking powder

1/3 cup milk

¼ cup sugar

1 ½ cups fresh blueberries

1 Tbl all-purpose flour

1 Tbl sugar

 

Directions

Preheat oven to 350 degrees.  Grease and flour an 8 x 8 pan.  Cream butter and ½ cup sugar until fluffy.  Add salt and vanilla.  Separate the eggs and reserve the whites.  Add egg yolks to the sugar mixture.  Beat until creamy.  Combine 1 ½ cups flour and baking powder.  Add alternately with milk to the egg yolk mixture.  Coat berries with 1 Tbl flour and add to batter.  In a separate bowl, beat the whites until soft peaks form.  Add ¼ cup of sugar, 1 Tbl at a time, and beat until stiff peaks form.  Fold egg whites into batter.  Pour into prepared pan.  Sprinkle the top with remaining 1 Tbl sugar.  Bake for 50 minutes.

 

1 2 3 4 Cake

Filed under: Desserts — alittlemoreofeach @ 12:45 pm
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This was made every year for Nana Betty’s birthday with an orange curd filling and the perfect boiled frosting.

1234 Cake

I made this cake for the first time recently when the girls asked to make a cake. We were ready to begin when I realized we were out of eggs. Darn. Instead of dragging everyone to Publix, I remembered making vegan challah with flax seeds as an egg substitute, so I thought we’d give the flax seeds a go with the cake. It worked perfectly! We didn’t add the citrus juices, and instead, sprinkled in some Penzeys cake spice. It turned out moist and delicious and lightly spiced. I added a recipe of the Richmond frosting, and oh boy, was it good.

Ingredients

1 cup butter

2 cups sugar

3 cups cake flour

4 eggs

3 tsp baking powder

1 cup milk

1 tsp lemon juice

1 tsp orange juice

Directions

Mix all ingredients together and bake at 350 degrees for 40 minutes.

 

Perfect Boiled Frosting

Filed under: Desserts — alittlemoreofeach @ 12:44 pm
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Ingredients

1 ½ cups granulated sugar

¼ tsp cream of tartar

2/3 cup boiling water

2 egg whites

vanilla

 

Directions

Combine sugar and cream of tartar. Add boiling water and stir until sugar is dissolved. Bring to a boil and cook until thermometer reaches 240 degrees. Stiffly beat the egg whites. Add the sugar syrup gradually while beating. Beat until stiff enough to form peaks. Add the vanilla.