Cream Cheese Pound Cake

When I lived in Mississippi with my Aunt Esther, I learned how to cook some fabulous dishes.  I think I've posted a few here, but today Cecilia asked for this recipe so now is as good a time as ever to revive this project.  This cake is perfect.  You can flavor it with whatever cream cheese flavor makes you happy.  Add some rum.  Change up the glaze.  It is crispy/chewy on the outside and moist and thick on the inside.  It is one of those dishes that will make someone love you and hate you at the same time, because it is delicious and they can't stop eating it.

Ingredients:
3 cups cake flour (use slightly less regular flour)
6 eggs
3 cups sugar
8 oz cream cheese (flavor of your choice, it is very subtle in the cake)
2 teaspoons vanilla (or rum or brandy)
1 cup of crisco or margarine
1 stick of butter

Glaze:
lemon juice and confectioner sugar

Soften the butter, blend with crisco.  Cream together with sugar.  Add cream cheese.  Alternate adding eggs and flour. Mix in the vanilla last.

Bake in a greased and floured bundt pan at 300 degrees (yes, 300) for 90 minutes (yes 90).  Mix lemon juice and sugar to desired consistency and glaze cake when cooled.

Good Advice

I've been sorting through my mom's recipe box (while she's cooking me dinner) and I found many notable items, most of which led to tears from at least one of us. Who knew cooking was so emotional.

Here is a quickie, some good advice from my grandmother:

Eclair Cake

I'm almost embarrassed to admit that this recipe came from high school french class. The cake is so easy and delicious that you really won't care where I got the recipe...

Ingredients:
Crust:
1 cup water
1 stick butter
1 cup flour
4 eggs

Filling:
2 packages instant vanilla pudding
3 cups milk
8oz soft cream cheese

Topping:
Whipped cream
Chocolate sauce

Directions:
Crust:
Bring water and butter to a boil and remove pan from heat. Add flour and mix until smooth. Add one egg and mix until smooth before adding the next one. Spread the dough on a 10x15 pan. Bake for 30 minutes at 400 degrees and cool completely.

Filling:
Beat ingredients until smooth. Spread filling on crust, top with whipped cream and chocolate sauce.

Corn Casserole

Happy Easter!

Ingredients
1/2 cup margarine or butter
1 can creamed corn
1 can corn
2 small boxes corn muffin mix
16 oz sour cream

Directions
1. Preheat oven to 350
2. Melt butter in 2 quart casserole dish
3. Add remaining ingredients and mix well
4. Bake 45-60 minutes, until a knife stuck in center comes out clean

Cherry Pie Cookies

These are unbelievably good, and very easy to make. I found the recipe on Better Homes and Gardens, and they had some good Christmas cookie options there. This is definitely a keeper!!!

Chewy Cherry Almond Bars
Makes: 36 bars
Prep: 20 minutes Bake: 35 minutes


Ingredients
1 cup butter, softened
2 cups packed brown sugar
2 teaspoons baking powder
1 egg
1 teaspoon almond extract (I used vanilla)
2 cups all-purpose flour
2 cups regular rolled oats
1/2 cup sliced almonds
1 12-ounce jar (1 cup) cherry preserves

Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
3. Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
4. Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.
5. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

Curry Dip

This is a staple at all Garvey family gatherings.

Blend in a blender:
1 cup mayonnaise
1 hard boiled egg
1 teaspoon powdered ginger
1 teaspoon curry powder
1 clover garlic, minced
1 onion, diced
1/2 teaspoon salt
dash pepper
1 tablespoon lemon juice

Tis the season

I just found this blog about crockpot cooking: A Year of Crockpotting. The author made a new year's resolution to cook with her crockpot every day in 2008. Looks like some interesting stuff, especially now that we're headed into fall! I'll let you know when I try something.