ALMOND SOUR CREAM POUND CAKE
½ cup (1 stick) Butter softened
1 1/3 cups granulated sugar
3 eggs
1 ½ cups sifted cake flour
¼ teaspoon salt
½ cup dairy sour cream
¼ teaspoon baking soda
¼ teaspoon almond extract
¼ teaspoon vanilla extract
Preheat oven to 350° Spray pan with vegetable pan spray. Cream butter and sugar in large bowl until light and fluffy. Add eggs, one at a time; beat thoroughly. Combine flour with salt. Combine sour cream with baking soda. Add flour mixture to batter alternately with sour cream mixture; beat well. Add extracts; mix well. Pour batter into prepared pan. Place pan on cookie sheet. Bake 35-40 minutes or until an inserted cake tester comes our clean. Let Cool. Remove from pan. And save pan.
Makes 8 – 10 servings. Meantime – Prepare Glaze
Please email me for the Glaze recipe
Apple Pie
8 to 10 apples
1/3 cup honey
1 tab butter
1 tab flour
1 ½ tab cinnamon
dash ground nutmeg
dash ground ginger
Pastry for double-crust pie
Peel, core and slice very thin all apples.
Mix honey, melted butter, flour, cinnamon, nutmeg, and ginger.
Pour over the thinly sliced apples and mix all together.
Put apples into crust and lay top crust over the apples, pinch the edges
Bake at 300° for 90 minutes.
Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan Romano cheese
1/2 cup extra virgin olive oil
1/3 cup walnuts or pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste