09/11/2001 - 09/11/2011
I decided that today I would try a recipe from a new blog I have fallen in love with. How many times have I baked something to have 10 pieces or two dozen left over and I didn't have any place to take them so they were either wasted or "waisted". So I tried http://www.dessertfortwo.com/ and what a surprise!
1 ounce cream cheese
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup unbleached flour
1/8 teaspoon baking powder
10 ripe strawberries (or as many as you like), sliced
1 teaspoons sugar
1 teaspoon lemon juice or Frangelico
Before baking a pound cake, I recommend setting out all ingredients on the counter and allowing them to come to room temperature. Butter a 5 ¾” x 3” x 2” mini loaf pan Preheat the oven to 350°. In a medium bowl, beat together the butter, cream cheese and sugar with an electric mixer. Beat very well (about 3-5 minutes) until the sugar is fully incorporated and the mixture is pale yellow and fluffy. Next, add the egg and vanilla and continue beating. Add the baking powder and half of the flour. Add the remaining flour and mix just until combined. Scrape batter into the pan and bake on a cookie sheet for 42-45 minutes, or until a toothpick inserted comes out clean.
Before you plan to serve the pound cake, mix the strawberries, sugar and lemon juice or Frangelico and let macerate for 30 minutes. Serve fat slices of the pound cake with juicy strawberries. Garnish with whipped cream if desired.
Have a Blessed Day.....UNTIL WE MEET AGAIN.