Timmah!
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Everything posted by Timmah!
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Very similar to the recipe I used; Glad I found the advice to drop the temp by 25 degrees since I was using a Pyrex dish. Have you tried the high ratio method?....maybe try it once and tell me what you think. The cook book I cut my teeth on was the Fanny Farmer cook book aka the Boston Cooking School...back in the '80s. https://www.amazon.com/Fannie-Farmer-Cookbook-Tradition-Generation/dp/0553568817
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With this recipe, I learned about 'high-ratio' preparation method; where you don't have to bother with creaming the butter with the sugar first. You just mix the dry ingredients, then add all the butter & 1/2 the liquid; mix...then add the remaining 1/2 of the liquid in 2 intervals. Much faster. This is the recipe I used: https://www.onceuponachef.com/recipes/perfect-pound-cake.html Next is a sour cream pound cake I see on allrecipes. =)
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Only cost ~$1.00 to make, too. =)
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...It's nice & quiet in the cellar...
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Happy Birthday!
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Happy Birthday!
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Happy Birthday!
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Happy Birthday!
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=(
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Awww...He's the King of the World!!!
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Happy Birthday!
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Happy Birthday!
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Happy Birthday!
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Happy Birthday!
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