My Simple Best Homemade Pound Cake

 

This homemade pound cake comes together in a few minutes and tastes superior to any grocery store frozen product. It is by and far one of the simplest cakes to make. Yet, it is my most craved dessert! Why? Because it's that simple taste of home. 

Here are a few things to know about ingredients and procedures to ensure your cake turns out awesome. 

It is made with nine simple ingredients:

• Unsalted Butter: Higher quality butter is the key to a tender pound cake.
• Granulated Sugar: Sugar will keep your pound cake sweet and contributes to a moist crumb. We prefer to use granulated sugar. A lower-sugar pound cake can be made using half sugar and half granulated stevia or erythritol.
• Eggs: Most height and structure come from beating the eggs into the batter. They are seamlessly incorporated into the batter by ensuring the eggs are at room temperature.
• Vanilla Bean Paste: This vanilla extract incorporates the inner specs of the vanilla bean and bourbon into the extract. The flavor is pronounced and very clean.
• Sour Cream: Sour cream adds a slight tanginess to the loaf, perfectly complementing the sweetness. One can substitute low-fat plain yogurt for the sour cream if desired.
• Milk: The milk will lighten the pound cake so it’s not too dense.
• All-Purpose Flour: Panhandle Milling All-purpose flour will give your pound cake a soft, tender crumb. We prefer to weigh this ingredient to ensure it is appropriately measured.
• Baking Powder: We use a half teaspoon of baking powder in the cake. It will give your cake the perfect rise without creating too many air bubbles.
• Salt: We use salt to offset the sweetness and enhance the flavor of this pound.

Steps are important

Familiarizing yourself with the steps for making the cake is helpful. Pound cake is a very simple recipe, but we’ll break it down step by step to take out any guesswork for you! You can make this pound cake with a hand mixer or stand mixer or by hand with a whisk if you’re up for an arm workout!

Step 1: Cream the butter and sugar together until light and fluffy.

Step 2: Add the eggs and vanilla and beat until pale and fluffy, about 4 minutes.

Step 3: Scrape down the bowl and add half of the dry ingredients to the mixture. Fold together until just mixed.

Step 4: Mix the sour cream and milk until just combined.

Step 5: Add the rest of the dry ingredients and fold until combined and no flour streaks remain. It’s important not to overmix the pound cake batter once you’ve added the flour. Once the flour has been added, gluten bonds will start forming, and if you mix the batter too much, your cake will become tough and dense!

Step 6: Bake until golden brown and a knife inserted into the center comes out mostly clean!

Simple Best Homemade Pound Cake

1 cup (227g) unsalted butter, at room temperature

1 1/3 cups (267g) granulated sugar

4 large eggs, at room temperature

1 ½ tsp. Vanilla bean paste

2 cups (250g) All-purpose flour

1/2 tsp baking powder

1/2 tsp. salt

1/4 cup (58g) sour cream or plain yogurt

1/4 cup (59ml) milk

Directions: 

• Preheat the oven to 350°F and generously butter a standard-size loaf pan on all sides.
• Combine the softened butter and granulated sugar in a stand mixer with the whisk attachment. Beat on medium speed until light and fluffy, about 2 minutes.
• Scrape down the sides of the bowl and add the eggs one at a time, beating well between each addition. Add the vanilla and almond extract and mix well.
• In a separate mixing bowl, combine the flour, baking powder, and salt and stir to combine.
• Add about half of the flour mixture to the bowl of the mixer and mix until just combined. Add the sour cream and milk and mix until just combined. Add the remaining flour and mix until just combined and no streaks of flour remain. Refrain from over-mixing.
• Transfer the batter to your prepared pan and spread it into an even layer using a silicone spatula.
• Bake for 45 to 50 minutes, or until a knife inserted into the middle comes back primarily clean and the loaf is golden brown.

Variation:

Add 1 Tbsp. lime zest and 1 tsp. coconut extract to the cake for a delicious coconut lime pound cake.

There you go, darlings! Make some awesome pound cake.

Always My Very Best,

Your Friend Chef Tess

The Missionary Cookbook Chapter 3: 9 Easy Egg Recipes for Beginners

 

For those who have been following the joyful journey of this family, you know that my youngest son Luke (pictured above on the far right) is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. 

Missionaries for our church are not paid to serve, for those who don't know. They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out.

Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics. I hope this helps you and your loved ones as much as I hope it helps him. This is the 3rd chapter, so please feel free to go back and check out the earlier ones. We'll sometimes have a theme. Sometimes not. This just worked out with Easter.        

April means Eggs! Easter there are always eggs on sale and these are a good source of protein. They're easy to cook and usually something that can be made pretty quickly. So this month we've got 10 recipes for easy eggs that these guys and gals can do. 

Perfect Hard-Boiled Eggs

Ingredients

6 to 12 large eggs, straight from the fridge

Directions:

 Add the eggs to a saucepan and cover with water:

Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.

The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.

Bring to a rolling boil: Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.

Turn off the heat, cover, and let sit: Depending on how cooked you like your hard-boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, and the ratio of water to eggs, it can take a few minutes more. Or if you like your eggs not fully hard-cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.

SIMPLE TIP!

Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also, some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as makes the eggs easier to peel. If desired, add either or both of these ingredients as the water begins to boil.

If you live at a high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes.

Mom’s Baked Southwestern Chorizo Scotch Eggs

4 large eggs, hard-cooked and peeled

4 oz. good quality turkey sausage

4 oz. chorizo or soy-Rizo meat replacement

Home-made dry breadcrumbs or a good quality crumb such as Panko

Vegetable oil for brushing onto eggs.

Directions:

Heat oven to 350°F.

Place the sausage meats in a large bowl and mix thoroughly.

Divide the sausage meat into 4 equal portions.

 Form each meat portion into a flat cake large enough to fit around the egg. 

Work the sausage meat around the egg as evenly as possible whilst working hard to keep the egg shape and making sure there are no cracks. 

Place the meat-coated eggs in the fridge for 15-20 minutes.

 Roll the sausage-coated eggs into the crumbs and press lightly to ensure a good coating.

Mist generously with a spritz of vegetable oil, or coat lightly with oil using a pastry brush. Place on a cookie tray and pop into the preheated oven for 15 minutes or until golden brown all over.

Buffalo Chicken Eggs-n-Bacon Salad

4 hard-cooked eggs, peeled and coarsely chopped

1 cup diced cooked chicken

¼ cup cooked diced bacon crumbles

½ cup low-fat mayonnaise

2 Tbsp celery, chopped

¼ cup blue cheese crumbles, optional

hot wing sauce (to taste)

 

Directions:

·        In a medium bowl, combine all salad ingredients.

·       Serve on fresh buns or salad greens drizzled with more wing sauce.

Cupcake Quiche Cups

8-10 oz cooked turkey or ham, well-seasoned

8 slices of bacon, sliced into 3 pieces (total of 24 small pieces)

6 eggs, beat well

1/4 bell pepper, chopped fine (optional)

1 cup chopped fresh spinach (optional)

12 1-inch squares of Havarti or Swiss Cheese

Directions:

·       Spray the inside of 12 muffins well with a non-stick coating (or line with a cupcake liner). 

·       Put pieces of bacon, spinach, and a few chunks of turkey or ham in each muffin cup.  Fill cup 2 Tbsp. scrambled egg. Put a nice little cheese on top of each cup. Bake 425°F for 13-15 minutes. Serve warm. Any leftovers need to go in the fridge. 

Variations of Flavors: Change the seasoning using your favorite variety of fajita seasoning for a Southwest quiche, French herbs de Provence for a more classic flavor, cooked potato or cooked rice can replace the bell pepper if desired. Play with these! 

Easy Ham and Egg Casserole

6 eggs, beaten

½ cup milk

1 cup ham or turkey ham, chopped

1 cup cheese, shredded

1 cup chopped tomato or cooked potato

¼ tsp. salt

¼ tsp.  ground pepper

2 Tbsp.  butter, melted

1/2 cup Bisquick or pancake mix

Directions:

·       Mix everything together and put in a well-greased 9x13 cake pan.

·       Bake at 350° degrees for 40 minutes or until the knife inserted in the center comes out clean.

·       Let sit for 5 minutes before cutting.

2-Ingredient Fried Rice Patties (AKA Rice Patties)

These rice patties taste a lot like fried rice but hold their shape and are a great way to use up leftover rice. The rice must be cold and best if it is the next day. We love them made with rice-a-roni too. Yes, very fancy-schmancy. Yes, you can use brown rice or pretty much any cooked grain. Barley is amazing. My mom uses cold cooked cracked wheat. Yea, those are good too.

You will need:
2 cups cooked cooled rice (leftover in the fridge)
2-3 large egg

Directions:

Mix the rice and egg.

In a large skillet with a heavy bottom, cook over medium heat. Make sure you use a non-stick pan or one you have oiled well.

Scoop them into little patties, about ½ cup of rice at a time. 

Cook 3-4 minutes on one side and then carefully slide a spatula under the patties and turn over gently. Cook 3-4 more minutes. We also like them with a slice of cheese.

 Top with butter while hot and season well with salt and pepper. They are delicious with soy sauce, sweet and sour sauce, or anything Asian. Hello daddy. There you go. Simple, comforting, and easy. What a wonderful world.

Mom's Gourmet French Toast

4 thick slices of day-old brioche or Texas Toast

2 eggs

1/3 cup whole milk, (80 ml)

1 tsp vanilla extract, (5 ml)

A pinch of nutmeg or cinnamon

2 tbsp unsalted butter, (28 grams) for the pan

powdered sugar, to garnish

maple syrup, to drizzle on top

Directions:

·       To a medium, shallow bowl, add the eggs, milk, vanilla and spice, and granulated sugar. Whisk to combine and break up the eggs completely. 

·       In a medium pan over medium heat, melt 1/2 a tablespoon of butter, moving the pan from side to side to evenly distribute the melted butter.

·       Use a fork to dip a slice of brioche or bread into the liquid batter, dipping both sides of the brioche. Place the brioche into the prepared pan, cooking each side for approximately 1 minute, or until it's golden brown and crisp. Repeat this step for the remaining brioche slices, melting a 1/2 tablespoon of butter in the pan before frying each piece of bread.

·       Drizzle maple syrup all over, then dust with powdered sugar.

Easy Scrambled Cheese Eggs

Ingredients

4 eggs

½ cup cheddar cheese, grated (or Monterey Jack)

1 tsp butter

Salt and pepper to taste

Directions:

 Put a frying pan on medium-low heat and put in the butter or oil.  

Break the eggs into a bowl and beat quickly with a fork.

Grate the cheese and have it ready.

 Tip the beaten eggs into the frying pan. Layer the cheese on top. The eggs will start to solidify almost straight away – as soon as they do use a spatula and ‘pull’ the eggs in from the side to the middle. Repeat the pulling in several times.

  It doesn’t take long, the idea behind this is you’ll have soft, lightly cooked fresh eggs. It’s hard to undercook an egg really, but very easy to overcook. 2 – 3 minutes of cooking time is all you’ll need. When the egg has no ‘watery’ bits left, you’re done! Add some salt and pepper to taste. Done! Quickly remove from heat and transfer to plate – preferably on top of some lovely, hot, buttered toast.

 Cheese Strata

This is a totally delicious, simple, make-ahead heaven of a dish that anyone could do in minutes and could not mess up!   It's bread cubes combined with an egg and milk batter topped with cheese or having the cheese folded into the bread mixture. It's then good for keeping in the fridge and baking at dinner time or baking ahead and reheating individual servings in the microwave or oven.  Usually, we omit the bacon and Jalapeno if we’re trying to save money since the bacon is just getting expensive, but that’s totally up to you!

 Ingredients

 5-6 cups of bread cubes
6 oz brie, sliced (or any cheese of your choice)
 3 eggs
 2 cups milk or cream
 1/4 lb. bacon, diced (optional)
3 jalapeno peppers, seeded and diced (optional)
Salt and fresh cracked pepper to taste
butter for coating the baking dish

Directions:

•  Butter the inside of an 8X8X4 inch baking dish and fill with bread cubes topping with brie slices. Crack fresh black pepper over the mixture and fold them together. 

•  Combine the milk and eggs. Add salt and pepper to them. Whisk well. Pour the egg mixture over the bread and brie mixture. Allow to sit awhile. Now for the bacon and jalapeno. Heat a large skillet over medium-high heat 3-4 minutes. Add the bacon. Cook until almost crispy then add the jalapenos.  Cook 2-3 minutes more.

• Distribute the bacon mixture over the bread-brie mixture, leaving most of the bacon on top...meaning seriously don't mix them up. Do you know why? Because when you bake it, the bacon will stay crispy.

• At this point, you can either put the unbaked strata in the fridge and chill for up to 1 week or bake for dinner/breakfast right now.  We usually opt for baking it right away. 350 degrees 20-25 minutes until bubbly and delicious. 

• You'll have this thick rich layer of cheese strata topped with a crispy bacon jalapeno layer that will seriously rock the universe. Most of the time we drizzle it with maple syrup or a simple apricot jam for a savory-sweet yin-yang magical experience. 

 

There you go! Happy Egg cooking!

Always My Very Best,

Your Friend Chef Tess

The Missionary Cook Book-- 10 Easy All Purpose Flour Recipes for Beginners

 

For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve (for those who don't know). They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics.

Last month we started with All Purpose flour recipes. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics. 

I hope these will help you and those you love. 

I get all my All-Purpose flour from Panhandle Milling for these recipes. I am their corporate chef and company recipe developer and I know that these recipes will work with this flour. They will ship anywhere in the US. 

Mom's Easy All-Purpose Flour Recipes

 

Mom's Best Drop Biscuits

2 cups (8 ½ oz) all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1 tsp. salt

1 cup buttermilk or almond milk* (cold)

½ cup melted butter slightly cooled

2 Tbsps. melted butter or coconut oil for brushing biscuits

Directions:

·       Adjust oven rack to middle position and heat oven to 475°F. Combine the flour, baking powder, sugar, and salt in a large bowl. Combine buttermilk and melted butter in a medium bowl, stirring until butter forms small lumps on the surface of the cold buttermilk.

·       Add the buttermilk mixture to dry ingredients and stir just until just combined and batter pulls away from sides of the bowl. Drop by ¼ cup scoops onto a parchment-lined baking sheet about 1 ½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

·       Brush biscuit tops with remaining 2 tablespoons melted butter and cool a few minutes before serving. 

 

Quick Cinnamon Jam Breakfast Cake

¾ cup sugar

1 ¾ cup  All-Purpose Flour

2 tsp baking powder

½ tsp. salt

½ cup melted butter

1 egg

½ cup milk

½ cup blackberry or strawberry jam

Cinnamon Mix

2 Tbsp. Sugar

1 Tbsp. cinnamon

Directions:

·       Preheat oven to 375°. Spray an 8-inch cake pan with non-stick spray.

·       Mix the sugar, flour, baking powder, and salt. Mix the melted butter, eggs, and milk in a separate bowl. Blend just until combined.

·       Spoon into the prepared pan. Dot with jam, 1 tsp at a time over the top. Sprinkle with the cinnamon-sugar mixture. Bake for about 20 minutes. 

5-ingredient Basic Soda Bread

3 cups (12 ¾ oz. or 360g) All-Purpose flour

1 Tbsp. baking powder

1 ½ tsp. salt

1 (12 ounces) can Soda (ginger-ale, Sprite™, etc.)

½ cup (8 oz) melted butter or vegetable oil

Directions:

• Preheat oven to 375° F.
• In a large bowl, mix together the dry ingredients.
• Form a hole in the dry ingredients and add the melted butter and beer. Stir until just combined. Pour into a greased loaf pan 9x5 inches.
• Bake 55-60 minutes until a toothpick inserted in the middle comes out clean.

 

Quick and Easy Thin-crust Pizza Dough

6 cups (30 oz) All-Purpose Flour

2 1/2 cups (20 oz) water

1 Tbsp.  baking powder*

1 Tbsp.  rapid-rise yeast

1 Tbsp.  salt

1/3 cup vegetable oil

Directions:

·       Combine all ingredients in a mixer and knead for 5 minutes at medium-high speed.

·       Let the dough rest for 10 minutes. Form into 3 10-inch crusts. 

·       Transfer the crust onto a lightly floured pizza peel and top with sauce, cheese, and pizza toppings of your choice. Bake at 475°F for 15-20 minutes. Serve hot.

*The addition of baking powder ensures the quick rise of the dough. It is optional.

Mom's Fudge Brownies

1 cup butter
4 cups sugar
1Tbsp. vanilla
8 eggs
2 cups All-purpose Flour
1 1/2 cup dark cocoa powder
1 tsp. salt

Directions:  

·       Wash and sanitize all work surfaces, utensils, and hands before baking. Preheat the oven to 350°F. Lightly grease a half-sheet pan (18-in x 13-in x 1-in).

·       Cream the butter, sugar, eggs, and vanilla in a mixer with a paddle attachment.

·       Add the flour, cocoa, and salt, mixing for 2 minutes. Pour into the prepared half-sheet pan and spread out evenly. Bake 40-45 minutes until a wooden pick inserted in the center will come out with moist crumbs (150°F). Wash and sanitize all work surfaces, utensils, and hands after baking.

Mom's Best Chocolate Chip Cookies

1 cup unsalted butter, slightly melted

2 cups dark brown sugar, packed

2 tsp high-quality vanilla

2 eggs

3 ¼ cups  All-Purpose Flour

½ tsp. salt

2 tsp.  baking powder

12 oz.  semi-sweet chocolate chips

4 oz. Milk chocolate chunks

Directions: 

·       Preheat oven to 350°.

·       Cream butter, sugar, and vanilla until very smooth, about 2 minutes.

·       Add the eggs one at a time and mix well between additions. Add the flour, salt, and baking powder and mix 1-2 minutes, just until combined. Fold in the chocolate chips and chunks. 

·       Scoop by rounded Tablespoon onto an ungreased cookie sheet or cookie sheet lined with parchment paper about 2 inches apart. Bake 10-13 minutes and cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Mom's Fluffy Sugar Cookies
1 ½ cup butter, softened
 ¾ cup granulated sugar
1 ¼ cup brown sugar
3 large eggs
½ cup milk
1 Tbsp. Vanilla
4 ½ cups  All-Purpose Flour
½ tsp. salt
1 Tbsp. baking powder

Directions: 

·       Preheat oven to 375° F.  Wash and sanitize all work surfaces, utensils, and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy.

·       Add the eggs one at a time. Add vanilla and milk. Stir well. Combine the flour mixture with the creamed butter mixture, just until combined.  

·       Scoop by rounded Tablespoon onto an ungreased cookie sheet or sheet lined with parchment paper. After handling raw flour and dough, wash and sanitize all work surfaces, utensils, and hands.  

·       Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet for about 10 minutes before transferring to another location. Store in an airtight container. Yield approx. 5 dozen cookies

 

Grandma's Old-Fashioned Pancakes

1 ½ cups All-purpose Flour

1 Tbsp. Baking powder

½ tsp. salt

1 Tbsp. sugar

1 ½ cup milk

3 Tbsp. butter, melted

Directions:

• Stir together the flour, baking powder, salt, and sugar in a large bowl. Make a hole in the center of the dry ingredients, pour in the milk and melted butter; mix until smooth, about 20 turns.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Authentic Navajo Frybread and Navajo Tacos

2 cups  All-Purpose flour

1 Tbsp. Baking Powder

1 ½ tsp salt

¾ cup of Lukewarm Water

1 lb. lard or shortening (for frying)

Directions: Combine All-Purpose flour, baking powder, and salt in a medium mixing bowl. Add lukewarm water to make a soft dough. Fold dough over until smooth. Cover and set aside for 10 minutes. Meanwhile, heat about 3 inches of oil or shortening in a heavy pan at high heat. A deep fat fryer can be used to heat oil to at least 360° F. Divide the dough into four equal parts and roll into round frybreads of 1/4" thickness. Cut a 1/2" size hole in the middle of each rolled piece. Fry until it's golden on both sides, turning once. They'll puff up and brown if the oil is hot enough. Drain on paper towels.

Navajo Taco Toppings: Taco Seasoned Ground Beef, Chili Beans, Diced Onion, Diced Tomatoes, Shredded Lettuce, Shredded Cheese, Hot Sauce. Serve with toppings listed. Makes 4 tacos.

Chef's Homemade Tortillas

5 cups All-Purpose Flour

1 Tbsp. salt

1 Tbsp.  baking powder

1 cup shortening or butter

2 cups water

Directions:  In a gallon bowl, measure and mix the flour, salt, and baking powder. Measure the shortening. Cut shortening into flour, baking powder, salt, and seasoning with the paddle in an electric mixer and mix until the shortening is in fine pieces smaller than peas. This can be done using the lowest speed setting on the mixer and allowing it to mix for 2-3 minutes. Boil the water in a small saucepan on the stove. Carefully pour the boiling water into the flour mixture. Combine with a paddle or spoon for about 3 minutes. Remove dough from the bowl and form it into 18 dough balls. Roll the tortillas into rounds. Cook on a medium skillet (medium-high heat) until done (about 2 minutes on each side). It should bubble up. Put cooked tortillas in a deep covered pan with a lid to keep tender. Serve immediately.

There you go! Make some healthy homemade stuff so your mom doesn't worry about you.

Love, Mom

Always My Very Best,

Chef Tess