Tuesday, December 31, 2013
Sunday, December 22, 2013
Tuesday, December 17, 2013
- Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or tube pan.
2. In a large bowl or stand mixer, cream together the cream cheese, butter and shortening on medium-
high speed until light and fluffy, about 5 minutes.
I think this is where the "Fluff" comes in.
In a smaller bowl, combine the flour, baking powder and salt.
Add the flour mixture to the creamed mixture and mix on low speed until blended - it will
be very thick.
3. Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition. Add
the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl
once or twice, until the batter is smooth.
The cake will settle while cooling - it's too pretty to turn over!
4. Pour batter into prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted in the center
comes out clean. Cool on a wire rack to 15 minutes. Invert the cake onto a platter and cool
completely. Dust with a generous amount of confectioner's sugar.
Friday, December 13, 2013
What is Chow-Chow Relish? This relish has long been a favorite on pinto beans in the South. It originated from using end of the season...
This is one of those traditional Polish meals that has to be made in certain pots or pans. You know what I mean don't you? Certain thi...
This is a traditional Polish stew called Bigos or Hunter's Stew. There are so many variations of this pork dish. You can go to Hog Hea...