Thursday, April 29, 2010

Chocolate Buttermilk Sheet Cake



2 cups of sifted flour
2 cups sugar
1/2 cup butter
1/4 cup cocoa
1 cup cold water
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda 
2 eggs

1/2 cup butter
1/4 cup cocoa
5 tablespoons buttermilk
4 cups icing (confectioners') sugar 
(sifted, you don't want white lumps
 of sugar in your frosting!)
1 teaspoon vanilla

Preheat oven to 400 degrees F.
 In a large bowl combine the flour and sugar. 
In a small saucepan, or in a microwave dish,
combine the butter, cocoa and water. 
Heat to boiling. Pour over the flour mixture and mix well. 
Add buttermilk, vanilla, cinnamon, salt, baking soda and eggs.
 Mix well.
Pour batter into a greased jelly roll pan , 15"x10"x1" pan.
 Bake for 20 minutes.

5 minutes before the cake is done, combine butter, 
cocoa and buttermilk in a medium saucepan. 
Bring to a boil. 

Remove from heat, beat in icing sugar and vanilla.
 Beat until smooth. 
Remove cake from oven and spread icing while the cake is hot.

Tuesday, April 27, 2010

Perfect Pancakes

Perfect Pancakes
2 1/2 c. all purpose flour (White Lily is my fav)
1 t. baking soda
1 t. baking powder
1/2 c. white sugar
2 eggs
1/2 c. canola oil
2 1/2 c. buttermilk
1 t. vanilla

Combine your dry ingredients and mix your wet ingredients in separate bowls. Add the wet mixture to the dry mix, and stir until smooth and no lumps are seen.
Let rest for 10 minutes.
In the meantime fire up your griddle, so it is hot when you
pour the pancakes on.
Pour your pancake batter on (I use a 1/4 measuring cup
so the pancakes are somewhat even) the griddle.
Flip pancakes when bubbles are just starting to form.

Side note: I have substituted milk instead of the buttermilk and
there was no comparison. I won't substitute again.

Blueberries added to the pancakes while on the griddle.
You can almost anything to this recipe.

Makes approx 20 pancakes.

Friday, April 2, 2010

Alison's Version of Pound Cake

Pound Cake

2 sticks butter (room temp.)
2 1/2 cups sugar
5 eggs
1 t. vanilla
1 t. lemon flavoring
3 cups of flour
1/2 t. salt
1/4 t. baking soda
4 ounces plain yogurt

Preheat oven to 325 degrees and grease bundt pan.

Cream eggs, sugar, flavorings and butter until light and fluffy.
Add dry ingredients and yogurt.
Beat until smooth and light.

Pour into greased baking dish and bake for an hour and 15 min, less if you use loaf pans.
Keep an eye on your cake..
Everyones ovens are different.
 It can take longer to cook, to be sure it is done stick a knife in the cake and if it comes out clean it is done.