Tag Archives: vanilla

Pound It

14 Mar

OK, so this has to be one of the best Spring Breaks ever!  A couple days ago I got word that my pear honey (pictures below) sold for $55 at the fair.  The way it works is this: for the baked and canned goods, you make two of everything.  One is judged/tasted then put on display and the other is auctioned afterwards.  The auction money goes to help defray the costs that the 4H kids pay when they sell their livestock.  This year the auction raised over $3000!

By the way…I entered this into the “Jams and Jellies” category.  Which was the ONLY ONE that had any entries!  I could have easily put this into the fruits and been the only entry.  Next year I will DEFINITELY enter into all the categories: fruit, jams/jellies, pickles, and vegetables!

 

Back to the recipe at hand: Fruit Preserve Pound Cake.  This one calls for 1 cup of mashed up fruit preserves.  Since I have not made any yet, I had to purchase some (gasp).  I got pear preserves, which is one of my favorites that grandma made.  I altered the recipe slightly, also, by switching margarine for Crisco.  I just couldn’t bring myself to use an entire cup of shortening.  I hope you enjoy this as much as I did and as much as the rest of the family did.  It was gone within the first day of everyone being here for Spring Break!

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Fruit Preserve Pound Cake

  • 1 cup shortening (for the love of your arteries, use margarine or butter)
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • 1/4 tsp almond extract
  • 2.5 cups flour (sifted with 1/2 tsp salt, 1/2 tsp soda, 1 tsp cinnamon, 1/2 tsp nutmeg. 1/2 tsp allspice)
  • 1 cup buttermilk
  • 1 cup mashed up fruit preserves
  • 1 cup chopped pecans

Cream margarine and sugar.  Add eggs, one at a time, mixing well.  Add vanilla, butter flavoring, and almond extract.  Mix well.  Sift flour, salt, soda, cinnamon, nutmeg, and allspice.  Add alternately with buttermilk.  Fold in preserves and pecans, blending well.  Pour into a greased stem tube pan.  Bake at 350* for 1 hour and 15 minutes or until toothpick comes out clean.  Remove cake from pan and spread icing over entire cake. (icing recipe below).  Note: any preserves can be used; should be mashed for a moist cake.

Icing

  • 1 stick margarine
  • 1 cup sugar
  • 1/2 tsp of soda
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1/2 tsp orange extract

Combine all ingredients in a medium saucepan and bring slowly to a boil.  Let boil 5 minutes.  Remove and apply to cake.

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Fruit Preserve Pound Cake

So…surprise!  I just read this recipe through (to type it, of course) and saw that there was supposed to be an icing for this!  I am SO bummed I didn’t realize it before.  But, let’s just say that no one complained of the cake needing anything additional…Yet, I can’t help but think how much MORE yummy this could have been with the icing!  I think this might be something I also submit for the fair next year!

Also, I did not have nutmeg so I added extra cinnamon.  I only had vanilla so I added extra of that.  THEN, I didn’t (eh…don’t) have a stem tube pan.  So, I used a regular loaf pan and a set of stoneware mini loaves.  The mini loaves baked in a little over 30 minutes and the larger one took a good bit longer.  They both turned out really well though and were SO moist and yummy!

 

Grandma’s Notes: 3/10-11/95-Picked up limbs and sticks; went to school’s play put on by the drama club.  Zach was one of the actors.  Later Zach brought Anthony to deliver candy that I had bought.  He has his driver’s license now.  THANK YOU LORD FOR A MIND WITH WHICH TO THINK.  HELP ME TO RISE ABOVE THE ORDINARY.

 

 

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Burnin’ down the house….

19 Feb

One thing I remember vividly, from growing up, was when my dad would donate blood.  Afterwards, there were always mini orange, grape, and cranberry juices to aid the donors.  The kind of juices that had the thin foil peel-off spouts.  You know, the TexSun brand of orange and grapefruit juices?!  That’s right, this one:For the Floridians reading this, it’s like the Simply Orange version, only not quite as sweet.  This juice is the kind you definitely do NOT want to swig after brushing your teeth.  But, I digress…

 

I was more than thrilled to be making Grandma’s “TexSun Pecans.”  I only remember having them, firsthand, a handful of times.  So, being able to make them myself was thrilling.  Now, let me interject something here.  I am HORRIBLE, and I mean HORRIBLY HORRIBLE at boiling sugar mixtures to the correct temperature or stage (i.e. soft ball, hard crack, etc.).  However, I do try them and usually get them to turn out OK.

Let’s just say that my lack of being able to boil/heat sugar mixtures is still apparent:

Keep your eye on the mix!

 

I had literally turned my back 15 seconds, to rinse a bowl in the sink.  All of a sudden I hear a sizzle and the kitchen was filled with smoke.  Needless to say, that mixture was not used.  So, I frantically searched online for a new recipe with which I could use my pecans.

I found one that used an egg white batter with brown sugar and vanilla.  I then only had to BAKE the pecans and mix…no boiling required.  I could EASILY eat the entire result!  My husband, that does NOT like nuts of any kind, actually went back for thirds on this one!

2nd Try, Different Recipe

 

Grandma’s Notes: Thank you Lord, that bad times and sadness do not last forever.  HELP ME TO WAIT PATIENTLY FOR THE GOOD TIMES TO FOLLOW.