3 cups sugar
6 eggs, separated
2 teaspoons vanilla
1 tablespoon lemon juice
1 cup sour cream
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon lemon zest
Cream together sugar and butter, add egg yolks, beat well. Blend in lemon juice, zest, vanilla and sour cream. In a separate bowl combine dry ingredients. Add dry ingredients to batter, beat until combined. In a separate bowl, beat egg whites until stiff peaks form. Pour into a greased and floured bunt pan. Bake at 300 degrees for 1 1/2 hours.
The other day my husband and I were trying to have a conversation with our children about our plans for the summer. Our summer plans since 1997 have been Maine.
We have made many friends there and it is our tradition.
We thought that maybe our children have tired of it and thought they would like to travel to some new spots.
Well, we were dead wrong. It set our two oldest children into a tailspin. These were some of their comments in between terror and tears.
What do you mean no Maine?, We have to go to Maine…it is not summer without Maine. I hate you, I can’t believe you are doing this to us. I don’t care about seeing the world, I just care about Maine.
My husband and I looked at each other and shrugged…and I said ” Okay. Maine Forever!”.
1 3/4 cups all-purpose flour
3/4 cup sugar
2/3 cup light brown sugar
1 tbsp espresso powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup cocoa powder
3/4 cup butter, at room temperature
1 1/2 tsp vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
Marshmallow Frosting (recipe follows)
Preheat oven to 350 degrees F. Butter two inch round cake pans. Line with bottom with wax paper, butter the paper and dust the paper with flour. In a medium bowl sift together, flour, cocoa, espresso powder, baking soda and salt. In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugars. Add the eggs and vanilla, mix well. Combine buttermilk and sour cream. On low-speed add the buttermilk mixture and flour mixture alternately. Mix the batter until well blended. Be careful not to over mix. Divide the batter between two pans, smooth tops with a spatula.Bake on middle rack of oven for 25-30 minutes or until a toothpick comes out clean. Cool for ten minutes, remove from pans. Cool completely before frosting.
2 cups butter
2 cups powdered sugar
1/2 tsp vanilla
1 ounce jar of Fluff
Cream butter in a mixing bowl with an electric mixer on until butter is soft and fluffy. Gradually beat in confectioners’ sugar; beat in vanilla extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
This is a wonderful addition to your Thanksgiving Menu!
1 cup sugar
3 cups flour
3/4 cup shortening
1 cup molasses
1 cup hot coffee
1 teaspoon baking soda that has been mixed with 1/ 8 tsp white vinegar
2 unbaked pie shells (store-bought works well)
Preheat oven to 325 Degrees F.
With an electric mixer mix together, sugar, flour and shortening…in a separate bowl mix together by hand molasses, coffee and baking soda/vinegar mixture.
Prepare two deep pie pans with the prepared pie shells, pour in mixtures alternating each time starting and with ending with the dry mixture. Bake at 325 Degrees F for 1/2 hour or until knife comes out clean.
- 1 pound large elbow macaroni or your favorite pasta for Mac and Cheese
- 1 quart whole milk
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups Gruyere, grated
- 2 cups extra-sharp aged Cheddar, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- Panko Bread Crumbs, for topping
Preheat oven to 400 degrees.
Cook pasta according to package directions. Drain well.
Meanwhile, heat the milk on in a small saucepan, do not to boil it. Melt the butter in a large pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth. Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg. Stir and fold in to the cooked macaroni. Pour into a baking dish that has been sprayed with cooking spray. Top with panko bread crumbs. Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.
I can not take credit for this recipe and I am not sure who I first got it from..all I know is that it is really yummy!
16-18 unbaked frozen dinner rolls- I use the Rhodes white dinner rolls in freezer section
1 (3 ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it’s rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8-10 hours.
Preheat oven to 350 Degrees F. Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto serving platter to remove. Serve by pulling apart chunks with forks.
2 cups all-purpose flour
2 tsp salt, divided
1 tsp baking powder
3/4 cup cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 1/4 cup milk, divided
2 tsp vanilla extract, divided
1 lb powdered sugar
3/4 cup butter-flavored shortening
1 tsp almond extract
Sift together flour, one teaspoon salt, baking powder, baking soda, cocoa and sugar. Add oil, coffee and one cup milk. Mix at medium speed for two minutes. Add eggs and one teaspoon vanilla; beat for two minutes. Pour into 2 greased and floured 9″ cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool at least 15 minutes before removing from pans. For Icing: In a large mixing mixing bowl, beat together powdered sugar, shortening, almond extraxt, remaining salt, milk, vanilla for 5 minutes.