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.
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 325º until lightly brown…. About 15-20 minutes. Recipe provided by my baking buddy, Billy.
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.
2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups rolled oats
2 cups dried cranberries
2 cups pecan halves
1 12 oz bag of chocolate chips or chunks
Preheat oven to 350º F. Grease cookie sheets or line with parchment paper.
In a large bowl, cream together butter, sugars, and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition. Combine flour, baking soda, and cinnamon; gradually stir into creamed mixture. Fold in rolled oats, cranberries, chocolate chips, and pecans. Drop rounded spoonfuls and press them by hand onto the prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven. Remove cookies to a wire rack and cool completely.
Tips and pointers:
I have made these cookies for a few years now but I wanted them to be more chewy and soft. My secret baking angel suggested that I use 1/4 cup less flour and also finely chop the cranberries and pecans. Press the cookie dough flat by hand on the cookie sheet which makes them spread wider. I bake my cookies for 12 minutes then pull them out of the oven as they will keep cooking as they are cooling which makes them more chewy.
Makes approximately 36 cookies. (More like 4 dozen.)
This photo was from my first night apprenticing at Bakesale Betty. My personal goal is to sharpen my baking skills. Also, this is a far cry from being a computer geek. It was a lot of work but very fun. More photos here.
My task for the evening was prepping rhubarb pies. Betty started me out cutting out dough in circles and pressing it into the pie tins. Next, I prepared the rhubarb filling which consist of 25 pounds of rhubarbs, sugar, freshly squeezed orange juice, and orange zest. I mixed the rhubarb filling in a very large steel bowl with a large paddle which was like an oar. I rowed through the mixture and poured it into the pie shells. I took a dinner break and feasted on Betty’s pasta with portobello mushrooms (very yummy!) then she showed me how to make the lattice to cover the pies. I had never made a lattice before. It was much simpler than I expected but it took me a couple of pies to get the hang of cutting away the extra dough. The final touch was brushing the lattice with cream and spreading sugar on the top of each pie. I loaded each cookie sheet of pies on the rack and placed the rack into oven. I prepped a total of 13 pies. I learned from Betty that it is not about speed but quality when baking.
Betty’s oven rack is amazing. The rack spins in the oven so the baked goods cook evenly. Here are the finished pies:
Betty gave me a couple of the pies I made and some other baked goodies to take to work with me. My co-workers loved everything and asked that I give Betty their thanks. Thank you to Betty and everyone at Bakesale Betty for a great experience. I definitely look forward to doing it again.
These are photos from the 4th Annual Festival of Desserts and other holiday baking. Over 40 people stopped by for dessert during the course of the evening and I still had leftovers. Everyone had a great time and I am already thinking about this year’s festival. I did learn something important along the way. The “bake cake now and glaze later” approach will have you glazing and frosting cakes all evening.
The desserts included the following: