WinterCakes to Keep You Warm
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AutumnEat Between the Raking
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the TableFlowers to Make you Smile
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WINTER
Friendly Neighbor Cakes 325º 35-40 minutes
2 eggs
1 cup sugar
1/4 teaspoon salt
Zest of one lemon
1 cup all purpose four
1 teaspoon baking power
1/2 cup milk
2 Tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Powdered Sugar
Cut wax or parchment paper bottoms for 3, 22 ounce round baking dishes. Grease and flour. Pre-heat oven, this cake mixes quick!
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Warm milk and butter in a pan until butter is just melted - do not overheat. Beat eggs until even in consistency. Slowly add sugar, beating while adding and mix until sugar dissolves, about three minutes. Add salt and lemon zest, mix well. Sift in flour and baking powder and mix until just mixed. Add the milk and butter, and extracts, and mix well. Pour into prepared baking dishes, dividing the batter evenly.
Remove from oven and let sit ten minutes before removing, maintain paper bottom. Sift powdered sugar on cake tops.
SPRING!!!
Golden Raisin Cookies 375º 8-10 minutes
1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1 teaspoon vanilla extract
2 cups golden Hunza raisins
1 cup chopped walnuts (optional)
Let butter soften and cream with sugars. Mix in eggs and add salt and vanilla. Sift baking soda and flour and mix everything well. Add raisins and nuts and mix. Drop by rounded teaspoonfuls onto parchment covered baking sheets. Bake eight to ten minutes or until preferred done-ness is achieved. Remove from baking sheets and cool on a rack. Best fresh.
AUTUMN
Pope Street Pomegranate UpsideDown Cake
350º 35-40 minutes
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 pomegranate seeds
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1/4 cup unsalted butter
1/2 cup sugar
1 egg
1/4 teaspoon salt
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
bottom
melt 1/4 cup butter in a glass bundt ring, coating the bottom and sides in butter. sprinkle in brown sugar evenly on the bottom, the butter will soak into it. Sprinkle in walnuts and pomegranate seeds, keeping them in the bottom of the dish.
batter
cream the butter and sugar. mix in the egg. add the salt, stir. add the milk, stir. sift the four and baking powder, stir. mix in the vanilla. pour batter into the prepared bundt dish.
•••
After a day of raking and moving leaves across the yard, take time to pick a pomegranate, pry out those pesky seeds and make this otherwise quick and easy, awesomely autumn cake.
350º 35-40 minutes
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 pomegranate seeds
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1/4 cup unsalted butter
1/2 cup sugar
1 egg
1/4 teaspoon salt
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
bottom
melt 1/4 cup butter in a glass bundt ring, coating the bottom and sides in butter. sprinkle in brown sugar evenly on the bottom, the butter will soak into it. Sprinkle in walnuts and pomegranate seeds, keeping them in the bottom of the dish.
batter
cream the butter and sugar. mix in the egg. add the salt, stir. add the milk, stir. sift the four and baking powder, stir. mix in the vanilla. pour batter into the prepared bundt dish.
•••
After a day of raking and moving leaves across the yard, take time to pick a pomegranate, pry out those pesky seeds and make this otherwise quick and easy, awesomely autumn cake.