Sunday, July 6, 2014

My Favorite Sweets

 I got this recipe from Mrs. Shaw so that's what I call it.
1. Mrs. Shaw's Pound Cake
1 stick butter
1/2 cup Crisco
3 cups sugar (reserve 4 T)
3 c cake flour
1/2 t each: salt, baking powder (I forgot those yesterday)
1 c milk (I used half and half)
1 t vanilla
6 eggs
Put butter and Crisco in mixer and cream.  Add all the sugar but the reserve.
Add 2 eggs to the mixture.
Separate the last 4 eggs and add 1/8 t cream of tartar to whites.
Add yolks to mixture one at a time.
Put vanilla in milk.  Add flour mixture, alternating with milk.  Start and end with flour; separate bowl: beat egg whites until stiff.  Add the reserved sugar  to the whites gradually.  Then add to batter mixture.  Pour into Bundt pan sprayed with Baker's Joy.  Cook in preheated 325 degree oven for 80 minutes.

I got the next recipe from a parent of a student I taught a long time ago.
Pina Coloda Cheesecake

Pecan Sandies—crush
Pile in bottom and about an inch up the sides
4 eight oz. pkg. of cream cheese  (room temp.)
¾ c sugar
4 lg eggs (room temp.)
Mix thoroughly.
Fold in:
8 oz. carton sour cream
16 oz. can cream of coconut
15 ½ oz. can crushed pineapple, well-drained
2 T cornstarch
1 t vanilla extract
1 t run flavoring
1 t lemon juice
Bake at 350 degrees for 1 hr 20 min
¼  c butter
½ c flaked coconut
½ c finely chopped nuts
¼ c sugar
Melt butter, add rest, sauté until golden, stirring frequently.
After cheesecake has baked 1 hr. 20 min., turn oven off. 
Sprinkle on topping; return to oven for 1 hr., door closed.  Remove and let cool to room temperature.

Another favorite recipe for something sweet is the chocolate oatmeal stir and drop cookie.

Strawberries with sour cream is also great.

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