Daily Tidbits

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Tuesday, June 30, 2009

Snickerdoodle Cake

Printable Recipe

2-1/2 c. flour
2 t. baking powder
1/2 t. salt
2 c. sugar
1/2 c. shortening
2 eggs
1 c. milk
3 T. sugar
1 t. ground cinnamon

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large bowl, cream sugar and shortening until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.

In a small bowl, mix 3 tablespoons sugar with cinnamon. Sprinkle this mixture evenly over cake.

Pour into greased and floured 9 x 13 pan and bake in preheated 350 degree oven for 35 to 40 minutes or until done.

Holly's Note:
I found this at
One Food Crazed Maniac. Thanks Kami! This sounds absolutely delicious. As soon as I try it, I'll post a picture and an amended note.

Wednesday, June 17, 2009

Homemade Vanilla Ice Cream

Printable Recipe

2 1/2 c. milk
2 3/4 c. sugar
1 t. salt
2 1/2 c. half and half
1 1/2 t. vanilla
6 c. whipping cream

Scald milk until bubbles form around the edge of the pan. Remove from heat and add sugar. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Freeze as directed in your ice cream maker.

For chocolate chip: add chocolate chips immediately after removing the dasher. For mint: add 2 t. peppermint extract when you add the vanilla. For green mint: add 1/2 t. green food coloring when you add the vanilla.

Holly's Note:
This recipe came from the owner's guide to our Rival Electric Ice Cream Maker. It makes 4 quarts.

Sour Cream Pound Cake

Printable Recipe
Serves ~18-24

6 eggs (I use 7 eggs)
1/2 lb butter, softened
3 c. white sugar
1 c. sour cream
1/4 t. baking soda
3 c. cake flour

Separate eggs. Beat egg whites until stiff peaks form. Set aside. Cream sugar and butter until fluffy. Add egg yolks, one at a time, until light and fluffy. Mix soda into flour. Alternate adding the flour and sour cream: 1 cup of flour, 1/3 cup sour cream, until all blended. Fold in egg whites.

Pour into a greased bundt pan. Bake at 300 for about 1 1/2 hour (90 minutes). (Your oven might be different.) Let rest in pan for 10 minutes. Remove from pan to cool. Dust with powdered sugar. Slice and serve with fresh strawberries and cream.

Holly's Note:
At our higher Idaho altitude, I use 7 eggs, instead of 6. In my oven I also bake it at 325.