Love For Cooking

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.

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