My love of cooking goes back to a special time when my son was 5 years old. I was looking for different cake recipes. This recipe is from Better Homes and Garden, printed 1978. I do not know how many times I have made this cake. It is my son’s favorite. My son will soon be 49 and every Thanksgiving, Christmas and his Birthday, I make the cake. I think you will also enjoy this recipe; it is wonderful just as a coffee cake or with a dish of Ice Cream.
SOUR CREAM POUND CAKE:
1 cup of butter or margarine
6 eggs
2-3/4 cups of sugar
3 cups all- purpose flour
½ teaspoon of salt
¼ teaspoon baking soda
1 cup dairy sour cream (do not use diet sour cream)
½ teaspoon lemon extract
½ teaspoon orange extract
½ teaspoon of vanilla
Powdered sugar
Set the butter and eggs so they will be at room temperature. Grease and flour an Angel Food Cake pan or you can use a Bundt, that is up to you. Heat the oven to 350 degrees
I use my mixer at medium speed, I beat the butter until it is fluffy, add the sugar a little at beating at the same speed. Then on the eggs 1 at a time and beat at least 1 minute to two minutes apart. Mix the flour, salt, and soda, make sure they are well blended. Alternately a spoon of sour cream, beginning and ending with flour mixture. Beat well after each addition. Add the Lemon extract, orange extract and vanilla; beat just till thoroughly blended. Pour the cake batter into the Angel food Cake Pan and cook for 1-1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. My family likes the powdered sugar.
Here is another recipe I use every year after Thanksgiving or Christmas, which ever is most convenient for you. I take the frame of the turkey out of the freezer the night before I want to make soup. This is a great soup, for cold winter days. It just warms your body and soul.
This is my TURKEY FRAME SOUP.
1 meaty turkey frame
5 quarts of water
1 large onion quartered
4 teaspoons salt
3 tomatoes quartered (I use two 14 oz cans of tomatoes)
I teaspoon dried thyme, crushed
½ teaspoon dried oregano crushed
8 cups fresh vegetables (any combination of uncooked sliced
Celery, sliced carrots. chopped onions, chopped rutabaga, sliced mushrooms, broccoli spears,
and cauliflowerets
3 cups uncooked noodles. (I use the small elbow, or you can use which ever you prefer.)
Place the turkey frame in a large Dutch oven with water, onion and salt. Bring to a boil; reduce heat and simmer. Cover for 1-1/2 hours. Remove the turkey frame; cool until you can handle. Remove the meat from the bones. Discard the bones; remove the onion from the broth. Add the turkey meat, tomatoes, thyme and oregano to the broth. Stir in the fresh vegetables. Bring to a boil. Reduce the heat; cover and simmer for 45 minutes. Add the uncooked noodles; uncovered for 8 to 10 minutes until the noodles are done, makes 12 servings.
I like to have my family over to enjoy the soup, or just some of my church family. I like to serve the soup with a small salad and crackers.
