Cream Cheese Pound Cake

Easy but don't let this happen to you....

Preheat 350* Bake 50 minutes

6 eggs
2 sticks butter, room temperature
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp vanilla extract
8 oz cream cheese

Mix sugar and butter very well. Add cream cheese and then add one egg at a time and mix well. Add flour, baking powder, vanilla and mix well.

The recipe that I took this from did not mention what type of baking pan or loaf pan or dimensions to bake this in. So I used one (1) standard glass loaf pan. Just to see what would happen. Since there was more batter than should have been in the pan I had to cook this longer than the 50 minutes, hence the burnt bottom. Another lesson in...follow the directions.

Well the pictures speak load and clear. Although the kitchen smelled great from the over flowed batter that was cooking on the bottom of the oven I would suggest using two (2) loaf pans.

After the pound cake cooled off I trimmed off ALL of the brown crust and it was still good. So even with mishaps and burnt offerings a perfect bite can still be had.

Relish's Yogurt Biscuits

AWESOME!!!!!!!
As the Relish magazine article stated this is three ingredients only. Tastes just like little sourdough balls. However, my personnel change would be to make them bigger. Using a 2 inch biscuit cutter like the recipe calls for is very small. Too small in fact...I would use no smaller than a 4 inch....double the recipe...

Preheat oven to 450*

1 1/2 cups self-raising flour
1 tsp salt
1 1/4 cups plain Greek yogurt

Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into the center and stir with a fork or spoon pulling the flour into the yogurt. Mix until dry ingredients are moistened and the dough forms.

Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/4 inch thick. Flour again and fold dough in half a second time. Pat dough into a 1/2 inch thick round.

Dip a 4 inch biscuit cutter into flour and cut out biscuits without twisting.

Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown Serve hot. Makes 12 biscuits.


NOTE: I did not have self rising flour on hand so I had to make my own. 1 cup flour add 1 1/2 teaspoons baking powder and 1/2 teaspoons salt.