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Apr 282015

                                               Honey & Sour Cream Pound Cake

Grab a spoon and come on over!

Grab a spoon and come on over!

As you all know by now, I am on a vendetta to fatten up husband, at least a little bit, ha ha! Okay, not fattening him up for the slaughter so get your minds back on the right track here! As he loves his strawberries and since they are in peak season here in Florida, we love pound cake smothered in strawberries and topped with whipped cream, pound cake with homemade ice cream or a platter of fresh cut fruit with pound cake on the side. Oh, and the pound cake doesn’t go too bad with the coffee in the morning either……….. I swear, I have done more baking of sweets lately than I think I ever have before in the same time period; the doc should have never told us that Kenny’s sugar level was excellent!

pound cake 002

Honey & Sour Cream Pound Cake
  • 3-1/2 cups flour
  • 1 teas baking soda
  • ½ teas salt
  • 5 eggs at room temperature, separated
  • 1 cup butter, at room temperature
  • 1 cup of honey
  • 1 cup of sour cream at room temperature
  • 2 teas vanilla extract
  1. Sift the first 3 ingredients in a bowl.
  2. In a large bowl, cream butter until light and fluffy; beat in honey to combine.
  3. In a small bowl, beat egg yolks until thickened and add to butter mixture, beating until smooth.
  4. Stir sour cream and add to butter mixture, mixing well to combine.
  5. Add flour mixture and mix well again.
  6. Stir in vanilla.
  7. Beat egg whites until stiff peaks form and fold into the the batter.
  8. Pour into a greased 10-inch tube pan and bake in a 325 degree oven for 20 minutes.
  9. Increase heat to 350 degrees and bake for another 45-50 minutes or until cake tests done.

Not our favorite pound cake, but it still hits up there near the top. Hope you enjoy any which way you choose……….Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Apr 102015

                                                        Sour Cream Fruit Dip



I’m gonna close out this week on a much more positive note than yesterday’s post, thank God!

Not long ago I posted a Honey Whiskey Fried Bananas recipe from a book called The Sea Cook and another recipe caught my eye for a dip for strawberries. Well needless to say, it’s totally gone and husband is begging for more because, not only does it go superbly with strawberries, but he has also tried it with cherries and cantaloupe melon! Blueberries only have about another month here before they’re ready for the pickin’ and I can’t wait to top off a nice piece of homemade pound cake with fresh blueberries and then smothered with this sour cream recipe….. I even think this could easily sub in for whipped cream as I do not always have heavy cream on hand but it seems like sour cream is a given must have! So with that, here’s another of Regina’s version of a recipe from The Sea Cook cookbook…..

5.0 from 1 reviews
Sour Cream Fruit Dip
  • 1 cup sour cream
  • Confectioner's sugar to taste, I used about 3-1/2 teaspoons
  • Vanilla, again to taste but I used about 1 teaspoon
  • Fresh strawberries or any fruit to your liking
  1. Whip together the sour cream, sugar and vanilla until well combined.
  2. Refrigerate for at least one hour before digging in with your favorite fruit........

This recipe comes right in time for the hot summer months ahead which seem to have come down upon us here in Florida already! It’s Friday and I know it’s 5 o’clock somewhere so it’s time to start thinking about cracking open a nice cold one and figure out what’s for din-din. Still have more recipes from Easter to share with you next week. So until then, enjoy and have a nice weekend…… We’re off to Fleas Across Florida tomorrow just to try to find more stuff that we probably don’t really need, ha ha!!!!!

Hey, and thanks for all the comments and advice on Kenny’s corn dish, it’s nice to hear from all our friends and followers…………………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter to keep up with the latest recipes.

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