Export

I used to sell several lines of kitchenware through home parties.

This blueberry poundcake recipe came from the hostess at one of those parties

Ingredients :

1/2 cup butter

3 eggs

3-1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

2 cups sugar

4 cups fresh blueberries

1 cup milk

Directions :

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside.

In a large bowl sift together the flour, baking powder, and salt; set aside.

In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined.

Beat in eggs.

Stir blueberries into flour mixture.

By hand, stir blueberry mixture into butter mixture.

Stir in milk just until combined.

Spread batter in prepared pan.

Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean.

Cool on wire rack for 15 minutes.

Loosen cake from edge of pan with a narrow metal spatula.

Remove cake from pan; cool completely on wire rack.

NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries.

Oooh, that would be pretty.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Ingredients

2/3 c sugar
8 oz cream cheese
1/2 small tub of cool whip
1/2 c coconut
1/2 c pecans
1 small can of crushed pineapple, drained
1 graham cracker pie crust

Directions

1. Mix sugar and cream cheese together until well blended.

2. Add cool whip. Mix well.

3. Add remaining ingredients. Mix well.

4. Pour into crust. Chill well before serving.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

I found this recipe posted on Youtube by a very sweet lady. After I tried it, I just had to post it. This recipe came from the 1950’s and the cake is very moist, rich and delicious! It takes a little time, but it is so worth it and so much better than any mix, even better than any bakery cake that I’ve ever tasted. The texture is just perfect. I hope you all enjoy it.

Ingredients

1 pkg baker’s german sweet chocolate (4 ounce)
1/2 c water
2 c all purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large egg yolks, room temperature (reserve whites)
1 tsp vanilla extract
1 c buttermilk
4 large egg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING

1 can(s) evaporated milk 12 ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker’s angel flake coconut
1 1/2 c broken pecans

Directions

1. Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9″ pans and frost between the layers.

2. Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.

3. Separate eggs. Beat egg whites until stiff peaks form and set aside.

4. Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.

5. Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.

6. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
German Chocolate Sheet Cake (from the 1950’s)7. Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.

8. FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.

9. SPECIAL NOTE: If you’re making the three 9″ layers, you’ll want to let the frosting cool a bit to thicken.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

This sheet cake is so delectable. Take it to an outing and see how fast it goes. You can top this cake with chocolate glaze which I did this time, or spread your favorite thickened fruit pie filling…there are many different variations you could use..The glaze really is good though.. I hope you try it..ENJOY! I can’t remember where I found this recipe to credit. Please forgive me.

Ingredients

1 c plus 2 tbs butter, softened
2 (3 oz. pkg.) cream cheese, softened
2 1/4 c sugar
6 eggs
3/4 tsp vanilla extract
2 1/4 c cake flour

FROSTING

1 c sugar
1/3 c evaporated milk
1/2 c butter
1/2 c milk chocolate chips (and some extra for sprinkling)

Directions

1. Preheat oven to 325 degree F. Prepare a 15 x 10 x 1 in. baking pan with cooking spray. If you want a thicker cake, use a smaller pan..cooking time will be longer.

2. In a mixing bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. Add flour; mix well.

4. Pour the batter into a greased 15 x 10 x 1 in. baking pan. Spread evenly in the pan ( batter will be thick). I use my frosting knife to spread it. Bake at 325 degrees F. for 30 – 35 minutes or until a toothpick inserted near the center comes out clean.

5. Place on cooling rack (this cake does not have to be completely cool to serve). **Picture right from the oven. Looks like cheese cake.

6. Frosting: Combine sugar and milk in a large saucepan; bring to a boil over medium heat.

7. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Sprinkle with extra chips ( this is completely optional).

8. I hope you enjoy this as much as my family and friends have. This cake may puff up during baking, not to fear, it will fall back down when out of oven.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Ah, there is just something about spring that positively enchants me. It is full of beauty, with new flowers, better weather, more sun and just lovely sunshine. As I type this, I am currently experiencing frostbite to my fingers with this 66 degree weather in South Florida (okay, maybe not frostbite, but I am freezing wearing flannels, a hoodie and a blanket over me. I am so tempted to jump back into bed).

With all this commotion of great weather and beautiful days, I crave beauty in other ways as well. Think spring dresses and honestly, spring food. What is spring food exactly you may ask?

Well, spring food is just that: the food we eat in the springtime. For me, that consists of light and creamy soups, airy croissants for breakfast (with maybe a tad bit of chocolate inside), lots of berries and fresh muffins. Muffins so fresh that they are homemade instead of store bought.

Muffins that are homemade WITH berries, and are airy just like croissants. Yep, homemade muffins full of strawberries specifically are some of my favorite spring treats that just make me happy and excited for the days to come. They are so incredibly delicious for breakfast or dessert!

These strawberry muffins are what dreams are made of. Let me tell you, they are simple, full of flavor, very light and airy and the strawberries can be canned if you want them to be, but I prefer fresh for a better taste. One of my favorite things to do is to sprinkle these with some sugar over the top when I am done pouring them into their muffin tins to give them a crystalized look and amazing crunch when you bite into them later.

To Make this Recipe You’Il Need the following ingredients:

For the rest, see the next page (Click on the red button below)