Sour Cream Pound Cake

Sour Cream Pound Cake Recipe

Preheat oven to 325 degrees. Grease and flour bundt cake pan.


2 cubes butter

1/2 c. shortening

3 c. sugar

5 eggs

3 c. flour

1/2 t. baking powder

1/2 c. milk

1 c. sour cream

1 1/2 t. vanilla

1 1/2 t. lemon juice

Blend butter, shortening and sugar till fluffy. Add eggs one at a time, beating well after each egg. Add flour and baking powder alternately with milk and sour cream. Add vanilla and lemon juice and combine well. Bake at 325 for 30 minutes then increase temperature to 350 degrees for 45-60 minutes until a toothpick comes out clean. Cool for 10 min before turning onto a wire rack to cool.


1 block cream cheese

1 cube of butter, softened

3 c. powdered sugar

3-5 T. milk depending on desired consistency of frosting

1 t. vanilla.

Combine all frosting ingredients till smooth. Frost cake when cooled.


Chocolate Ganache Tart

Tart Shell:

1 c. flour                                                      1/4 c. sugar

1 stick unsalted butter, room temp       1/8 t. salt

1/4 c. unsweetened cocoa powder         1/2 t. vanilla

Ganache filling:

10 oz. bittersweet chocolate, coarsely chopped

1/2 c. whole milk

1 c. heavy cream

1 large egg, lightly beaten

Coat tart pan (or mini tart pans) with cooking spray. Whisk together flour, cocoa and salt. Beat butter on medium speed till fluffy, about 3 min. Add sugar and beat till pale and fluffy, about 2 more min. Reduce speed to low. Add vanilla and flour mixture and mix till dough begins to hold together, 1-2 min. Wrap in plastic and refrigerate for 30 min. Roll out dough to 1/4 in. thickness. Press into prepared pan(or pans). Trim excess dough so it’s flush with pan edge. Refrigerate for 1 hour. Bake shell at 325 degrees on a rimmed baking sheet till firm, about 25 min. Let cool completely on wire rack.

For filling: Place chocolate in bowl. Heat cream and milk in small saucepan over med/high heat till almost boiling/pour over chocolate. Let stand for 2 min. Slowly whisk till smooth. Let stand 10 min. more. Stir in egg. Return tart shell(s) to baking sheet and pour in filling. Bake till set, about 25 min. Let cool completely before removing from tart pan(s). Garnish with fresh whipped cream and raspberries if desired.

No Fail Crescent Rolls

Sweet Rolls

2 softened sticks of butter
3/4 c. sugar
1 egg
2 c. warm milk
1/2 c. warm water
2 rounded T. yeast
1 t. salt
7 c. flour

Combine warm water and yeast in a small bowl and set aside. In a large mixer combine butter and sugar. Add egg and mix well. Add milk and yeast mixture, salt then half of the flour. Mix slowly till well combined, then add remaining flour. Dough will be slightly stick. Allow to rise covered, at room temperature until double the size (approximately 40-60 min.)
Split dough in half or thirds depending on preferred size of roll (half for larger rolls, thirds for smaller rolls). Roll divided section onto floured surface till 1/4 thick into a circle. Using a pizza cutter, cut into triangles. Roll the dough from the long side to the point then space evenly on cookie sheet. Repeat with other divided sections (fills 2 sheet pans). Cover and let rise 20-30 minutes. Bake at 350 for 15-20 min depending on size of rolls. They should be lightly browned on the top. Melt 1/2 stick of butter and brush on tops of rolls while they are still warm. Yields, 4 dozen smaller rolls or 3 dozen large rolls.

Creamy Fruit Pie

No Fail Pie Crust

2 1/2 c. flour                       1/2 t. salt

1 c. shortening

Process the above ingredients until they are large crumbs.


1 egg, beaten                      1 T. vinegar

1/4 c. water

Mix all ingredients together; divide into four parts. Roll out onto well floured surface and put into pie pan. Poke holes in pie crust. Bake at 350 degrees for 8-10 minutes or until light golden brown.

Let cool before filling.


2 t. vanilla                                          3/4- 1 c. sugar

8 oz. cream cheese softened           2 c. thinly sliced fruit (strawberries, peaches, raspberries or blueberries)

2 c. heavy cream, whipped

Beat together cream cheese, sugar and vanilla. Whip the cream separately. Fold or whip both mixtures together. Spread into baked and cooled pie crust. Cover and refrigerate. May be made up to 1 day in advance. When ready to serve top with desired fruit topping.

Acai Bowls Recipe

Acai Bowls

(for 2-3 people)

1 frozen banana cut in chunks

1/2 avocado

1 c. frozen berries (acai or blueberries)

2-3 Tbs. nut butter

cocoa powder to taste (I use 2 Tbs.)

almond milk


Place banana chunks in food processor with avocado. Pulse to grind fairly smooth.

Add berries, nut butter and cocoa. Then slowly add enough almond milk to make into ice cream consistency.

Place in cups or small bowls. Top with cut up strawberries and banana. Sprinkle with granola. Drizzle a little honey over the top.

I found this worked better in a food processor only because it was hard to get it out of the bottom of a blender. But either will work. Also, if you want to make it ahead, it can be placed in a freezer for a little while and then add the toppings before serving.

Ladie’s Luncheon


I had so many friends help us move out of our old home and into our new home that I wanted to thank them all by throwing a lunch for them! I tried my hardest to keep it simple and CASUAL- so bottled sodas and a simple lunch were the way to go.img_6740

I had all of the salad plates set up with a wedge salad when my friends arrived- iceberg lettuce, crumbled bacon, diced tomatoes, bleu cheese and topped with ranch dressing. The perfect starter for a light lunch.


As they finished their salads we cleared their salad plates and brought them grilled cheese sandwiches made with cheddar and mozzarella cheeses and spread with an herbed butter- 1/2 c. softened butter blended with 1 tsp. lemon lemon juice, 1 T. diced fresh parsley, 1 t. diced garlic and salt and pepper to taste. The tomato soup stole the show though- fresh tomatoes blended with cream and served hot.

Cream of Fresh Tomato Soup

3 T. olive oil                                                                                        1 T. tomato paste

1 1/2 c. chopped red onions (2 onions)                                          1/4 c. packed fresh basil leaves

2 carrots, unpeeled and chopped                                                    3 c. chicken stock or chicken broth

1 T. minced garlic (3 cloves)                                                             1 T. salt

2 large vine-ripened tomatoes, coarsely  chopped                      2 t. ground black pepper

1 1/2 t. sugar                                                                                        3/4 c. heavy cream

Heat the olive oil in large, heavy bottomed pot over medium-low heat. Add the onions and carrots and sauce for about 10 min., until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the heat and simmer, uncovered, for 30-40 min., until tomatoes are very tender.

Add the cream to the soup and process in a blender or food processor.


Serving 14 women was kind of tricky getting us all into the same room but 2 tables held us perfectly and we were still close enough to talk. Putting a tablecloth onto an 8 ft. card table was the perfect solution.


We ended the lunch with snickerdoodle ice-cream sandwiches- something small and sweet!


Salted Caramel Chocolate Chip Cookies



3 c. flour                           1/2 c. sugar

1 t. baking soda               1 c. brown sugar

1 t. coarse sea salt           1 t. vanilla

1 c. butter softened         2 eggs

1 1/4 c. chocolate chips  1/2 c. caramel chips

Preheat oven to 375 degrees. Combine flour, soda and salt in a small bowl. Combine butter, sugars and vanilla in a large bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and caramel chips. Bake for 9-11 minutes. Yield 3-4 dozen cookies.

Magic Cookie Bars


Magic Cookie Bars

2 pkgs. Graham Crackers

1/2 c. butter, melted

1 can sweetened condensed milk

1/2 c. coconut

1 c. milk chocolate chips

Preheat oven to 350 degrees. Process the graham crackers in a food processor. Transfer to a bowl and combine with melted butter till fully coated. Press mixture into the bottom of a 9×13 non stick pan. Cook for approximately 10 min. until crust hardens slightly and becomes a light brown. Remove pan from oven.

Pour the sweetened condensed milk evenly over the top of the crust. Sprinkle the chocolate chips all over, then add the coconut. Return the pan to the oven and cook for 15 min. more till edges and coconut become a light brown and sweetened condensed milk is bubbly. Let cool completely before cutting into 3 inch squares.


Picnic with the Girls


I knew this weather wouldn’t last so I thought a picnic was in order before it got too cold. My daughter Joslyn was dying for us to buy a picnic basket this summer so we found the perfect one at Hobby Lobby .  This cotton blanket always came in handy over the summer when we needed something quick to sit on for a game, dinner or just grass relaxing. It was purchased from World Market.picnicfood

The picnic menu consisted of Proscuitto and Provolone Sandwiches with Aoli Garlic Mustard Sauce from Trader Joes and my Dill Potato Salad (recipe to follow).


6 medium red potatoes                       1 t. salt

2 t. Dijon mustard                                2 green onions, minced

1/2 c. sour cream                                  1 t. fresh ground pepper

1 1/2 t. lemon juice                               1 T. fresh dill

1/2 c. mayonnaise                                1/2 lb. bacon, fried & crumbled

Cube potatoes and boil till tender, about 25 min. Rinse with cold water. In separate bowl, combine remaining ingredients except for bacon. Add potatoes and coat well. Chill overnight. Garnish with bacon and some dill sprigs just before serving.


Nothing says picnic like Potato Salad!!

Of course my girls preferred something simpler so I made them heart shaped sandwiches with Raspberry Jam and Whipped Cream Cheese:)heartwich2

Cute and delicious…

The wine glasses and Sparkling Lemonade were a hit, also from World Market.picnicdrinks

Finally, this picnic wouldn’t be complete without dessert- my mini cream puffs are always a hit… and my girls favorite (the cream inside them is anyway!).cream puffs



1 c. water                  1/2 c. butter

1 c. flour                   4 eggs

Cream Filling:

Small instant vanilla pudding, prepared as box directions. 2 c. whipping cream, whipped and folded into pudding.

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth. Drop dough by scant 1/4 cupfuls about 3 in. apart on ungreased cookie sheet. Bake until puffed and golden, 35-40 min. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream Filling. Top with Chocolate Frosting.

Chocolate Frosting:

Heat 2 oz. unsweetened chocolate and 2 T. butter over low heat until melted. Remove from heat. Stir in 2 c. powdered sugar and about 4-5 T. HOT water. Beat until smooth and of spreading consistency. Spoon on top of puffs.


Such a fun night with my girls- excited for more picnics in 6 months when it’s warm again:)

Dream Cake

dreamcakeThis cake not only looks good but is light and simple!! The only tools you need to make it are two 8 or 9 in. round cake pans, a cake slicer and a small grater. Sometimes if I’m in a hurry I even make a boxed chocolate cake mix and I think the taste is almost as good. Recipe to follow:


For cake:

2 c. sugar                                         1 1/2 t. baking soda                                    1/2 c. vegetable oil

1 3/4 c. flour                                   1 t. salt                                                           2 t. vanilla extract

3/4 c. cocoa powder                      2 eggs                                                            1 c. boiling water

1 1/2 t. baking powder                  1 c. milk

For cream topping and filling:

4 c. heavy cream                            1/2 c. powdered sugar.

Heat oven to 350 degrees. Grease and flour two 8 or 9 in. round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 min. Stir in boiling water (batter will be thin). Pour for 30-35 min or until wooden pick inserted in center comes out clean. Cool 10 min; remove from pans to wire racks. Cool completely. Combine heavy cream and powdered sugar in bowl and beat on high till cream is stiff.

Once cakes are completely cooled, use the cake slicer to divide each round in half.cake cutting toolThese can be purchased at a local hobby or craft store or restaurant supply store. It’s accuracy is worth every penny!

Place the first layer of cake onto cake stand, cover the top with the whipped cream about 1/2 inch thick, leaving about 1/4 inch border so cream doesn’t overflow when other layers are added. Repeat with remaining 3 layers. Once cream is layered in-between each half and on top, spread a thin layer of cream all around the sides, exposing some of the cake.

Optional: Grate a milk chocolate bar on top of the cake.

4 layers of goodness serves 16-20 people. Enjoy!!cake slice