I * LOVE * SRIRACHA!!!!!

 

My boss gave me a bottle of hot sauce for
a Christmas gift 2 years ago. I was not happy
with my gift, but I did say," thanks". I left it in
my cabinet for several months.  I had used up 
my favorite hot sauce and did not want to go
to the grocery store.  I examined my boss' hot
sauce bottle and it had oriental letters on it. I sprinkled a little on my baked chicken wings.
Wow! This sauce had a kick but it tasted very
good. I went back to my boss and asked her 
where she got this wonderful hot sauce. I 
thanked her again for turning me on to this
hot stuff!! She said her 4 year old son loves 
it too.  I asked if she was kidding. She said
he saw her drowning her food in it and kept
bugging her for a taste. She figured that one
hot taste would shut him up. He shocked her
when he yelled for some more. The two of
them have been are Sriracha addicts since
that time. I request that  my sons include a
bottle of Sriracha in my Christmas gift bag. 

I added my own Sriracha recipes that my 
family enjoys. I included recipes that had
regular hot sauce which I adjusted. I have
replace it with Sriracha. I no longer buy
regular hot sauce. I hope you Sriracha 
lovers will try these updated recipes.

I challenge people who have never heard 
of Sriracha is to buy some. I found out 
that the sauce is named after a city called
Si Racha in Thailand. I found this hot sauce
in the Asian Food section at my local store. 
You do not have to be a spicy food lover to
enjoy it. The Sriracha hot sauce is not your
typical hot sauce. It has a delicious flavor
and enhances the taste of your food!!

MS LYDIA'S BAKED SRIRACHA CHICKEN WINGS

5 lb bag party chicken wings, thawed
2 C Sriracha, divided
salt and pepper to taste

Use clean hands to toss wings, salt, pepper 
and 1 cup Sriracha together in a large bowl.
Let marinate in refrigerator for at least 4 hours.  Shake off excess marinade from wings and place
them in single layer on foil lined sheet pan. 

Preheat oven 400 degrees. Bake wings 30 minutes 
or until juices run clear. 

Place 1 cup Sriracha in small serving bowl to use as
a dipping sauce.




SRIRACHA BBQ CHICKEN 
1/4 C ketchup
1/4 C Sriracha hot sauce
1/3 C red wine vinegar
1 T mustard
1 T worcestershire sauce
1 T onion powder
1 T garlic powder
1 T sugar
4 T butter
8 chicken legs

Use sauce pan to combine ketchup, hot sauce, vinegar, mustard, worcestershire  sauce, onion powder, garlic powder, sugar and butter. Cook
over low heat, 10 minutes, stirring constantly. 
Let sauce cool. Toss chicken legs with 1/2 of
the sauce. Place on foil lined sheet pan.  Bake
400 degree oven 20 minutes. Baste chicken 
with rest of sauce and cook for additional 15 
minutes. The chicken is done when the juices 
run clear.

 


CREAMY BBQ CHICKEN WINGS

Marinade:

5 lb. bag party chicken wings, thawed
2 C  Mayonnaise
1/3 C Sriracha hot sauce
1/3 C Favorite  BBQ Sauce

Combine mayonnaise, Sriracha, and BBQ Sauce 
in a large bowl. 
Add wings to mayonnaise mixture and marinate
in refrigerator for 4 hours. Remove wings from marinade.

Cook wings on grill pan 25 minutes. The chicken 
is done when brown on both sides and the juices 
run clear.



ROASTED VEGGIE WITH SPICY  DIPPING SAUCE
ROASTED VEGGIES

1 lb bag frozen broccoli & cauliflower, thawed & well drained
salt & pepper to taste
2 T olive oil

SAUCE
1/4 cup sour cream
1/4 cup mayonnaise
1 tsp Sriracha sauce
1 T lemon  juice


Preheat the oven to 400 degrees.  Toss veggies with olive oil, salt and pepper.
Place them in single layer on foil lined sheet pan. Roast 15 minutes or until
veggies are light brown.

Combine sour cream, mayonnaise, Sriracha, and  lemon juice. Mix well.
Place dipping sauce and roasted veggies on serving tray. Enjoy!

NOTE:  DOUBLE RECIPE IF SERVING A CROWD OF PEOPLE!












SPICY CHEESE SAUCE

3 T butter
3 T corn starch
1/2 tsp dry mustard
2 C  milk
1 C shredded Cheddar cheese
1/2 tsp salt
1/2 tsp  pepper
1 tsp Sriracha sauce (or to taste)


Melt butter in a  sauce pan over low heat.  Add
corn starch and mustard and whisk until mixture
is smooth. Gradually add milk and whisk until
well blended. Add  cheese and cook over low
heat, stirring  occasionally. Cook 15 minutes 
or until sauce has thickened. Remove from heat
and stir in Sriracha, salt and pepper.

NOTE:  GOOD ON STEAMED VEGGIES AND 
COOKED PASTA






I grew up eating canned Pink Alaskan salmon.
My mom could make the best salmon patties.
She served it with coleslaw and corn cakes. I
have replaced the hot sauce with Sriracha. My
family has tasted fresh salmon but still prefer
canned. The canned salmon is inexpensive.
Trader Joe's has canned salmon which is skin
less and boneless.

 








SPICY SALMON PATTIES


16 oz can Pink Alaskan salmon
1 tsp Sriracha
1 minced onions
1/2 tsp black pepper
1/4 tsp salt
1 egg, slightly beaten
1/4 C plain dry bread crumbs
4 T cooking oil

Drain salmon and remove skin and bones. Place salmon in  a bowl and flake with a fork. Stir in Sriracha, onions, salt, pepper, and bread crumbs.
Add egg and mix well. Form into 5 patties. Heat a skillet over medium heat and add oil. Cook patties 
4 minutes each side or until golden brown.


 



I wondered how the fast food restaurants got
those eggs thin and flat like a pancake. I began
experimenting at home.  I discovered that less

whole eggs were needed when I made mini egg
omelets. I could use one egg per person instead
of two. These omelets will be thinner and cook
faster than the traditional omelet. I can change
the recipe because the possibilities are endless.
The onions, cheese, bell pepper, mushrooms, chopped bacon, or cooked sausage had to be
ready to sprinkle on my omelets.  The Sriracha,
give the egg a flavor boost.  Sometimes I even
had a couple omelets left over for breakfast the 
next day.



MINI CHEESY SRIRACHA OMELETS

6 large eggs
1/2 C cheddar cheese
1 tsp Sriracha sauce(or to taste)
1/2 tsp salt
1/2 tsp pepper
2 tsp water
5 T butter
1 T green onions, chopped, for garnish

Preheat cast iron skillet over medium heat.
In a bowl add eggs, Sriracha, water, salt 
and pepper. Whisk until well blended.  Melt 
1 tablespoon butter in skillet. Add 1/4 cup 
of egg mixture to skillet and sprinkle with 
one tablespoon of cheese. Let edges of 
eggs set.  Fold egg in half when center is
almost done. Remove from heat and place 
on oven proof platter.  Repeat  the process.  
Keep mini omelets warm in a 200 degree
oven until all the omelets have been cooked.

Option: Garnish with green onions.


 

SWEET SRIRCHA PRETZELS

1/2 C oil 
2  oz  packet ranch dip mix 
1/2 tsp garlic powder 
1/4 C honey, warm
3 T Sriracha 
16 oz  bag mini pretzels twists


In large bowl add oil, ranch mix, garlic
powder, honey, and Srirachal. Stir until 
pretzels completely coated.  Spread in
singles layer on foil lined sheet pans. 

Bake for 1 hour. Drain on paper towels
to remove excess oil. 

THE ICING ON THE CAKE

I used to make cakes to take club meetings,parties
at work, and church dinners. I noticed that got nicer comments whenever  people liked the cake frosting.  Cake frosting is called cake icing too. It's the dressing vs stuffing and chicken pastry vs chicken pie scenario! Whatever!! I'm talking about that sweet stuff you put  all over your cake that makes it tastes good. I'll use
the term powdered sugar instead of confectioner's
sugar in the recipes.

I grew up when cake bakers cooked their icing. 
The most popular one was called " The Seven 
Minute Frosting".  There are some young cooks 
that have never heard of it. I know a few ladies 
who still cook frosting.  Cake frosting in the tub 
at the grocery store has made cooked frosting 
a thing of the past. The creation of powdered
sugar was a good thing and some bakers use
it exclusively for their cake frosting. The store bought frosting in the tub has made life easier 
for bakers who have emergencies. I keep it on
hand for those times that I forgot that I was
supposed to bake a cake and it's ten o'clock at
night!!.

The cake mix companies have gone to a lot of 
trouble to make their cake frosting taste home
made. I use the store bought frosting for kids 
parties because they are not too picky when
they eat sweet stuff.  I usually embellish the 
store bought cake frosting with softened butter 
and cream cheese and vanilla extract if I need it 
for an emergency.

The cake frostings in this blog are family favorites. Most of them require real butter, cream cheese, extracts and powdered sugar.

I have always wanted to try to make caramel 
frosting and I made some for the first a few 
weeks  ago. I'll include this recipe. I will also 
include cake frosting made from whipped
cream and pudding too. I have found that 
whipped cream cake frosting is a very good 
alternative in the summertime.  I also use
non-diary whipped topping sometimes too.  
I used to add take out containers of coffee
creamers from fast food places to my non-
diary whipped cream. The makers of Cool 
Whip are smart because now they offer 
extra-creamy hipped cream in the grocery 
stores. I can stop hoarding extra coffee 
creamer when I order my "Senior" coffee.

CHOCOLATE FROSTING  

1/2 C butter, softened  
3 C powdered sugar
1/3 C milk
1  tsp vanilla
2/3 C unsweetened cocoa powder

   

Cream the butter in a small bowl and blend in the cocoa powder, vanilla, powdered  sugar, alternately with the milk.
Beat with an electric mixer, until smooth and creamy.

YIELD: FROSTS (2) 9 INCH LAYER CAKES AND 30 CUP CAKES

CHOCOLATE CREAM CHEESE FROSTING

8 oz  cream cheese, softened
1/2 C butter, softened
2 tsp vanilla
1/2 C unsweetened cocoa powder
5 C powdered sugar

Beat cream cheese, butter, vanilla, and cocoa powder with an electric mixer until light and fluffy. Add 2 cups of the powdered sugar, beating well. Beat in remaining powdered sugar until smooth and creamy.
Yield:  FROSTS (2)9-INCH LAYER CAKES

 

CHOCOLATE MOCHA FROSTING

3 C powdered  sugar

1/2 C cocoa, 

1/3 C unsalted butter, softened
1  tsp  vanilla
1/8 tsp salt 
3-5 Tablespoons strong brewed coffee 

Beat butter until smooth with electric mixer. Add the vanilla, salt, and half of the powdered sugar and mix until almost blended. Add 3 tablespoons of coffee to frosting and beat until smooth.  Beat in remaining sugar.  Add more coffee if needed to make frosting smooth and creamy.

Yield:  FROSTS (2)9-INCH LAYER CAKES

 

MOCHA FROSTING



1/2 C unsalted butter, softened
3 C  powdered sugar
1½ tsp vanilla extract
1½ tsp instant coffee  

Mix the espresso powder into the vanilla 

until dissolved; set aside. Whip the butter

with electric mixer until light and fluffy. Add 

the powdered sugar a little at a time until it

is well mixed  Add the espresso and vanilla

mixture and beat until smooth and creamy.

Yield:  FROSTS (2)9-INCH LAYER CAKES

CHOCOLATE GANACHE FROSTING

12 oz semisweet chocolate chips
1 cup heavy cream 

Place chocolate chips into a bowl and pour cream

over the top. Heat in microwave and stop after 

two minutes and stir. Repeat process until chips 

are completely melted.  Let mixture come to room temperature. Beat until frosting is fluffy. 

YIELD:   FROSTS 12-15 CUPCAKES

CLASSIC 7 MINUTE FROSTING

2 egg whites
6 T  cold water
1 1/2 C  sugar
1/2 tsp  cream of tartar
1 tsp pure vanilla extract

In a stainless steel bowl, combine the egg whites, cold water, sugar, and cream of tartar.  Use

electric mixer  and beat until smooth.

Place over boiling water and  beat  until the frosting is stiff and holds peaks, about 7 minutes. 

Remove from the heat and beat  in the vanilla. Let cool.

Yield:  FROSTS (2)9-INCH LAYER CAKES


NO COOK 7 MINUTE FROSTING
 

3/4 C sugar
1 tsp  vanilla extract
1/4 C  boiling water
1/4 tsp cream of tartar
3 unbeaten egg whites

Use electric mixer to blend  sugar, cream of tartar, vanilla and egg whites.
Add boiling water and beat on high until frosting  forms stiff peaks (about 7 minutes).

Yield:  FROSTS (2)9-INCH LAYER CAKES

BUTTER CREAM FROSTING

3 C powdered sugar
1 C  butter, softened
1 tsp  vanilla extract
1 to 2 T milk

Use electric mixer to blend together sugar and butter. Beat until light and fluffy. Add vanilla and milk then beat until frosting is smooth and creamy. Add more milk if needed for spreading consistency. 

Yield:  FROSTS (2)9-INCH LAYER CAKES

CREAM CHEESE FROSTING

8 oz cream cheese , softened

1/2 stick butter, softened
2 C  powdered sugar
1 tsp  vanilla extract
1 /8 tsp  salt
3 -5 T milk

Beat the butter and cream cheese with

electric mixer until light and fluffy. Add 

the powdered sugar, salt, vanilla and
milk. Beat until frosting is smooth and
creamy. 

Yield:  FROSTS (2)9-INCH LAYER CAKES

PEANUT BUTTER FROSTING

4 C  powdered  sugar
1 C creamy peanut butter
5 T . unsalted butter, softened
1 tsp  vanilla extract
1/4 tsp  salt
5 T  milk


Use electric mixer to blend together sugar, 
peanut butter, butter, vanilla, and salt. Mix
until creamy then add the milk.  Beat until
the frosting is smooth. Option: Garnish 
cake with chopped peanuts.

Yield:  FROSTS (2)9-INCH LAYER CAKES

COCOA PEPPERMINT ICING
 

3 C powdered  sugar

1/2 C cocoa, 

1/2 C butter, melted
1  tsp  vanilla
1/8 tsp salt 
5 T milk

1 1/2 T crushed peppermint candy, divided

Melt butter in sauce pan and add cocoa. Heat 
1 minute and stir constantly until smooth. Add
sugar alternating with milk.  Beat until smooth.
Stir in vanilla and  1 tablespoon candy. Beat until frosting is smooth and creamy. Add more milk if needed for spreading consistency. Use 1/2 table-
spoon candy for garnish

USES: LAYER CAKES, CUPCAKES, COOKIES,
AND BARS

I collect cookbooks and found this Creole 
Icing recipe in:



 



CREOLE ICING

1 T butter, softened
1/4 C black coffee
3 T  Hershey's cocoa
1/8 tsp pinch cinnamon
3 1/4 C  powdered sugar


Combine butter, coffee, cocoa and cinnamon and
beat until blended. Gradually add powdered sugar, beating until desired consistency.
Makes 1 3/4 cups icing.
Note: If want thinner frosting, only add 2 cups of 
the powdered sugar.

LUSCIOUS PINEAPPLE WHIP CREAM FROSTING

 8 oz  non-dairy  whipped topping, thawed
 8 oz  can crushed pineapple, with juice
 3.4 oz  (4-servings) box instant vanilla pudding

In a  bowl, combine whipped topping, pineapple,
juice and vanilla pudding mix.  Use electric mixer
and  beat until light and fluffy. Keep frosting

refrigerated until ready to serve.

USES: YELLOW & WHITE LAYER CAKES, CUPCAKES, FILLING FOR TRIFLE AND 
CUPCAKES

WHIPPED CREAM FROSTING #1

16 oz  heavy cream, well chilled
1 C sifted powdered sugar
1 tsp vanilla

Chill  bowl and beaters from electric mixer. 
Beat the cream until frothy. Gradually add
the sugar and vanilla . Beat until smooth 
and spreading consistency.  Avoid over 
beating. Keep refrigerated.

Options:

Chocolate
1/2 cup cocoa, and sift with in the sugar

Coffee
1 tablespoon instant coffee, and mix with
the cream

Citrus (lemon/orange)
1/2 teaspoon lemon or orange  extract, or 
zest instead of vanilla

Nut
1 teaspoon almond or walnut extract, in place
of the vanilla
3/4 cup chopped nuts as a garnish

Extreme
1 teaspoon of brandy, maple, or rum extract 
instead of vanilla.


WHIPPED CREAM FROSTING #2

8 oz  cream cheese, softened
3/4 C powdered sugar
1 tsp  vanilla extract
1/2 C heavy cream, cold


Beat the cheese, sugar and vanilla until light  and fluffy. In a separate bowl, beat the heavy cream
to stiff peaks, then add the whipped cream into
the cheese mixture. Beat until well blended. Avoid over mixing.

HOT COCOA FROSTING

4 envelopes milk chocolate hot cocoa mix   
1/3 C  hot water
1/3 C butter, softened
1 tsp vanilla extract   
4 cups powdered sugar

Combine cocoa mix and water in large mixer bowl. Beat in butter and vanilla extract. Gradually beat in
3 cups of powdered sugar until smooth and creamy. Gradually add in remaining cup of powdered sugar until frosting is spreading consistency. Add more water if frosting gets too thick. 

Option: dark chocolate cocoa hot mix, chocolate 
mint hot cocoa mix
Yield:  FROSTS (2)9-INCH LAYER CAKES

CHOCOLATE HAZELNUT FROSTING 

16 oz tub chocolate frosting 
3/4 C chocolate-hazelnut spread 
3/4 C powdered sugar
1 tsp vanilla extract 
2-3 T milk


Combine chocolate frosting, hazelnut spread, 
sugar, vanilla, and milk in  large bowl. Use
electric mixer to beat until light and fluffy.

Yield:  FROSTS 2 LAYER CAKES, 9x13
SHEET CAKE, 24 CUPCAKES


 

POUND CAKES, SCRATCH COOKING

I retired from mortgage banking on January
2011 and I have been singing, "Oh Happy
Day"! Please DON'T HATE ME!! I figured  
that I should take time out to improve my
culinary skills.  I am a Food Network and 
Cooking Channel fan, so I have no excuse
for not putting pound cakes on my "To Do
List". I already have a friend that bakes 
and sells gourmet pound cakes.  I am not
ready to tell her that I am baking pound 
cakes.  I'm still practicing and I have no
desire to sell them. I plan to give cute
mini pound cakes to my friends for birth-
day and holiday gifts.

Here are a some of pound cakes 
that I have baked with success.
I tried several chocolate pound 
cake recipes until I found some
that had I was satisfied with. I 
have added other pound cake
recipes that I think are worth 
a try. I received nice praises
from my family and friends.

CHOCOLATE POUND CAKE #1

1/2 C shortening
1 C butter
3 C sugar
5 eggs
3 C flour
1/2 C cocoa
1/2 tsp  salt
1 tsp baking powder
1 1/4 C milk
2 tsp vanilla 

Heat oven to 325 degrees. Grease and flour 10 inch  tube pan.

Sift flour, cocoa, salt and baking powder together.
Beat shortening and butter together until wee blended.
Slowly add sugar and beat until light and fluffy. 

Add eggs, one at a time, beating well after each addition.

Add flour mix and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla, mix well. 

Pour batter  into pan  and bake 1-1/2 hours or until toothpick comes out clean.

CHOCOLATE POUND CAKE #2

1/4 C  unsweetened  cocoa powder

1/4 C boiling hot water

1 1/2 C all purpose flour

1 tsp baking powder

1/4 tsp salt

1 C unsalted butter, room temperature

1 C  white sugar

3 large eggs, room temperature

1 1/2 tsp pure  vanilla extract

Preheat oven to 350 degrees.  Grease and flour loaf pan.

In small bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.

Sift flour, baking powder, and salt together.

In a bowl, beat  butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.  Stir in vanilla extract and cocoa mixture. Add the flour mixture and mix only until combined. 

Pour batter into prepared pan and smooth the top with the back of a spoon. Bake for about 55 minutes or 

until a toothpick comes out clean.

Cool cake in pan for 10 minutes then remove the cake from the pan and place on wire rack.Cool completely.

CLASSIC POUND  CAKE #1

3 C all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 1/2 C sugar
1 C butter or margarine, softened
1 tsp  vanilla
5 large eggs
1 C milk 

Preheat oven to 350 degrees.  Grease and flour 10 inch tub pan. 

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes.  Beat flour mixture into sugar mixture alternately with milk on low speed.  Pour batter into  prepared pan. Bake 1 hour minutes

or until toothpick comes out clean from center of the cake.

Cool cake in pan for 20 minutes then remove the cake from the pan. Place on wire rack ans cool completely. 

Options:  Substitute vanilla for 1 tsp pure lemon extract or combination 1/2 tsp lemon extract and 1/2 vanilla extract 

CLASSIC POUND CAKE #2


    1 C butter, softened
    2 1/2 C sugar
    6 large eggs
    3 cups all-purpose flour
    1/4 teaspoon baking soda
    8 oz sour cream
    1 tsp vanilla extract
    1 tsp lemon extract

Heat oven to 325 degrees. Grease and flour
10 inch  tube pan.
Beat butter and sugar until light and fluffy. Add 
eggs one at a time.
Combine flour and baking soda; add to butter 
mixture alternately with sour cream. Stir in extracts.  Pour batter into prepared pan.
Bake  for 1 hour or until a long wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and place on a serving plate. 

 CREAM CHEESE POUND CAKE

8 oz  cream cheese, softened
1 1/2  C butter, softened
3 C sugar
1 1/2 tsp  vanilla extract
6 eggs
3 C flour


Grease and flour a 10" tube pan.
Beat butter and cream cheese for about two minutes.
Gradually add sugar beating another five minutes.
Add eggs, one at a time. Add vanilla. Gradually add flour,
Bake at 325 degrees doe 1 hour or until center comes out clean.
Let cool 10 minutes and then turn onto serving plate.

 POUND CAKE #3 ( MODERN VERSION)

2 C all-purpose flour

2 C sugar

1/2 C  margarine, softened

1/2 C butter, softened
1 tsp  vanilla extract

1 tsp lemon extract

1 tsp almond extract

1 orange extract
5 large eggs, room temperature

Preheat oven to 325 degrees.  Grease and flour
10 inch tube pan.  In large bowl, combine sugar, margarine, eggs and extracts all at once with 
electric mixer.  Beat 10 minutes or until batter is smooth. Pour batter into prepared pan.  Bake 50 minutes or toothpick comes out clean from center
of the cake.

Note: No baking powder or salt required.  Cake texture will not be as dense as traditional pound,
but still taste good. This is a good pound cake to 
bake if you hate all of the steps required to bake a

classic pound cake. I added Caramel glaze to my
cake and my family ate it up in 3 days!

My husband would only eat pound cake if it had a glaze on it.  He said pound cake tasted like sweet

corn bread without it. I called him a country man
with strange taste!!  Here are some quick glaze 

recipes that my family enjoys on their pound 
cakes.

QUICK CARAMEL GLAZE (FOR POUND CAKE)

1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners' sugar

Melt butter in saucepan over low heat. Add brown sugar and milk. Bring to boil, stirring to dissolve sugar. Remove from heat. Cool.

Beat confectioners' sugar into milk mixture until smooth. 

TIP:  DOUBLE RECIPE IF YOU PREFER CARAMEL FROSTING!!

QUICK LEMON GLAZE ( FOR POUND CAKE)

2 cups powdered sugar

1/4 C lemon juice
  
Combine lemon juice and powdered sugar. 
Whisk until smooth. Add more lemon juice
if needed. Drizzle glaze over top of cake.  


MAPLE CINNAMON GLAZE

1 C powdered sugar, 

1/4 tsp cinnamon
1 T butter. softened
1/2 tsp vanilla
1/4 C maple syrup

In small bowl whisk all ingredients until smooth and creamy. 

Add more powdered sugar or syrup if needed to

get desired consistency.

Good on pound cakes, coffee cakes and pastries!

ORANGE GLAZE

1 T butter, softened

1/4 C  orange juice

1 T grated orange peel

4 C  confectioners’ sugar 

Combine ingredients in bowl and whisk until smooth. Drizzle over cooled pound cake.

7-UP POUND CAKE

1 C Butter
1/2 Cup Shortening
3 C  Sugar
5 Eggs, room temperature
3 C All Purpose Flour
1 C 7-Up Soda ( can sub any lemon-lime soda)
1 tsp Vanilla Extract
1 tsp Lemon Extract

Preheat oven 325 degrees. Grease and flour 
10 inch tube pan.
Mix Butter, Shortening and Sugar together and 
beat  mixer until light and fluffy. Add eggs, one 
at a time. Add Flour in small batches alternating
with the soda.  Pour Batter into prepared pan. 
Bake  for 1 hour or until a toothpick inserted in 
the middle comes out clean.

MANGO POUND CAKE

2 C  plus 2 tsp. flour, divided

1-1/2 tsp Baking Powder

8 oz Cream Cheese, softened

3/4 C  butter, softened

2 C sugar

1T  vanilla

4 eggs

1 mango, peeled, finely chopped

2 tsp powdered sugar

Preheat oven to 325 degrees. Grease and flour 
10 inch tube pan.
Mix 2 cups flour and baking powder; set aside.
Beat cream cheese,butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended.
Gradually beat in flour mixture on low speed until blended.
Pour 1/3 of the cake batter into prepared pan. Toss mango with remaining flour; stir into remaining cake batter. Pour over batter in pan.
Bake 1 hour  or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. then invert cake onto wire rack. Cool cake completely. 

 

COCONUT POUND CAKE

5 eggs
2 C sugar
1 C oil
2 C flour, self-rising
1/2 C  milk
1 tsp vanilla extract
1 pkg. frozen coconut

  

Preheat oven 350 degrees.  Grease and flour tube cake pan. Beat eggs and sugar; add oil, blend flour and milk and add extract. Bake for 1 hour or until cake feels firm when touched.