1 8oz Philly Cream Cheese
1 1/2 cups Butter (3 sticks)
3 cups Flour (Triple Sifted)
3 Cups Sugar
2 teas. Vanilla Butter and Nut Flavoring * or Cake Batter Flavoring (new for 2020)
1 teas. Imitation Butter Extract
1 teas. Pure Vanilla Extract
1 teas. Pure Lemon Extract
Cream butter, cream cheese, and sugar. Add eggs, flavorings. Triple sift flour and remeasure 3 cups. Blend into creamed mixture. Bake in a tube pan or angel food pan at 325 degrees for 1 1/2 hours. Easy, huh? One more thing, after you have your batter in the pan, take a butter knife and make a circle around the center if you using an angel food pan or a straight line in the center if using a tube pan.
* If Vanilla Butter and Nut Flavoring or Cake Batter Flavor is not available in your area, use 1 extra teaspoon of Vanilla and 1 extra teaspoon of Butter flavoring instead. Also, for a change, you can substitute the 1 teaspoon Lemon extract with any extract of your choice like rum, brandy, almond, pineapple, coconut or orange.
This recipe was passed down to me from my co-worker, Mary.
I got the Edge Brownie Pan for Christmas. I have made Banana Heath Bar brownies twice and they turned out really well. Very moist and chewy brownies with lots of edges.. Baker’s Edge also makes a Simple Lasagna Pan which I may eventually purchase.
This was my first cake of 2010. The cold oven pound cake gets its name because you do not preheat the oven as you normally would for most cakes. You combine our ingredients, poured them into a tube pan, place it in the oven, set the oven to 325 degrees, and bake for 1 hour and 25 minutes. It turned out well but next time I will use room temperature eggs so the cake will rise better.
2 sticks of butter
1/2 cup sugar
1 3/4 cup of plain flour
Cream butter and sugar together. Add flour a little a time. Form dough into small balls and flatten with a fork or by hand. Bake at 325Âº until lightly brown…. About 15-20 minutes. Recipe provided by my baking buddy, Billy.
Baking is one of my passions. I can make some desserts really well but my peach cobbler has never quite been to my liking. My dad made a much better cobbler. I think I first tried to make a peach cobbler when I was about 13 years old and try again every few years but have not mastered it yet.
I contacted my friend, pastry chef David Benton, to teach me how to make a really good peach cobbler. It turned out amazing and it was much less difficult than I expected. Everyone has a take on how to make peach cobbler but David made it look simple. I look forward to making a peach cobbler on my own very soon. I will definitely take photos when I do.
The Half Hearted Valentine Cookies have become my most popular cookie outside of the Christmas holiday season. It has been a few year since I have made them and I learn something new each time. For this batch, I made cookies a little thicker. The thinner cookies brown on top too quickly. Enjoy! Half Hearted Valentine Cookies
These red velvet cupcakes were an absolute showstopper. They were made by friend, Marvin, for this year’s Festival of Desserts. I am hoping to get the recipe for them and I will post it here. This was the first year that we had guest desserts. I made 10 desserts, ranging from sweet potato pie to cranberry oatmeal cookies and chocolate eggnog rum cake. As always, we had ham and chicken. A great time was had by all.
Additional photos from the Festival of Desserts can be seen here. I am already cooking up ideas for Festival of Desserts 2009.