Sour Cream Pound Cake

March 21, 2008
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This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

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Deli Deviled Eggs

December 8, 2007

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You can serve deviled eggs anytime but they’re especially welcome at holiday meals. The size of the egg makes a big difference. If your eggs are smaller, cut back slightly on the measurements, tasting the mixture until you get it right. A note of warning: make more than you think you’ll need. Deviled eggs never last long at big gatherings. SAM

6 large eggs, hard-cooked, peeled, and halved
2 tablespoons sour cream
2 teaspoons mayonnaise
1 teaspoon prepared horseradish
1 tablespoon finely chopped onion
Pinch of sugar
Sea salt and freshly ground white pepper to taste
Chopped chives for garnish

Carefully remove the egg yolks and mash them with a fork in a small bowl. Add the sour cream, mayonnaise, horseradish, sugar, onion, salt, and pepper and stir until creamy. Spoon evenly into the egg white halves and garnish with chives.
Makes 12 deviled eggs.


COOKING TIP: Hard-Cooked Eggs

December 8, 2007

To hard-cook eggs, warm them to room temperature, cover them with cold water in a saucepan, cover, and bring to a rolling boil. Turn off the heat and let them sit, still covered, for ten minutes. Drain them in a colander and let them cool before peeling.


Cheddar Pudding

October 4, 2007

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Bored with your usual breakfast? Try this easy bread pudding. You stir it together the night before, then pop it in the oven as soon as you get up. By the time you get showered and dressed, it’ll be ready. Add bacon or sausage if you like, pre-cooked, of course. If there’s any left over, you can have it with salsa for supper. HARRY

PS Lakshmi at The ‘yum’ blog suggests serving it with chutney and chili. ‘Sounds great.

5 slices whole wheat bread, buttered and cubed
1/4 pound sharp Cheddar cheese, grated (1 cup)
2 eggs, lightly beaten
1 cup half-and-half

In a greased 1-quart casserole, combine the bread, cheese, eggs, and half-and-half. Cover and refrigerate overnight. Bake at 275 degrees F for 45 minutes or until set.
Makes 4 servings.