from Ania’s friend Sylvia Bishop Preheat oven to 325 degrees; generously butter a tube or Bundt pan. Cream sugar and butter; add yolks. Add flour, then buttermilk, soda, vanilla, and 1 teaspoon lemon juice. Beat egg whites on high speed until whites reach stiff peaks. Gently fold egg whites into batter. Pour batter into pan and bake at 325 degrees for 1 hour 15 minutes. … Continue reading Lemon Buttermilk Cake
Preheat oven to 325 degrees. Butter and flour 9 x 13 pan. Combine flour, sugars, nutmeg, cinnamon, vanilla, salt, and oil in bowl; when the mix is crumbly, remove 1 cup and reserve it for topping. Add egg, buttermilk, baking soda, and baking powder to batter and mix. Pour into baking pan, then sprinkle reserved mix over top. Bake at 325 degrees for 30 to … Continue reading Jean Shelton’s Coffee Cake
This buttery, nicely sticky topping can be used with any of our sweet roll doughs, but you’ll probably have to double it if your dough makes more than 8 or 10 rolls. Preheat oven to 375 degrees. Pour melted butter into 9 x 9 square pan; grease sides of pan. In small saucepan, combine brown sugar, corn syrup and cinnamon – heat slowly until it … Continue reading Butterscotch Pecan Roll Topping
Thumbprint cookies are easy, can be made with any kind of jam or fruit filling, flavored with whatever pleases you most, and are delicious. We are of differing opinions about what kind of glaze to use, though. Our go-to (powdered sugar, water, and flavoring) can be too soft and smeary, especially if you’re packing them as holiday treats. A royal icing squiggle works just as … Continue reading Jammy Thumbprint Cookies
This is our nephew’s annual choice for his birthday cake. It’s adapted from the Ruggles Grill recipe, which is excellent, but we are happy with the adjustments we’ve made (taking chopped peanuts out of the crust – made it too oily) and swapping regular PBCs out for the seasonal ones that have a better peanut butter to chocolate ratio. Use ONLY a 10-inch springform pan. … Continue reading Reese’s Peanut Butter Cup Cheesecake
This is Grammy’s mother’s recipe, so circa 1900-1920? Laura Bunce Lacaff knew what she was doing when she added this recipe to the family archive. Every time we make it for friends, they swoon. Preheat oven to 350 degrees. Butter and flour a 9 x 13 baking pan. Dissolve baking soda in buttermilk; then mix all ingredients and pour into buttered and floured baking pan. … Continue reading Molasses Cake
Carla usually picks this recipe, or Molasses Cake, for her holiday birthday cake. Preheat oven to 350 degrees; butter a 9 x 13 baking pan. In large mixing bowl, combine flour, baking soda, baking powder, spices and salt. Set aside. In mixer, cream butter and brown sugar until fluffy. Slowly add molasses. Add egg and beat for 30 seconds. Add flour to the sugar mixture … Continue reading Gingerbread
Here we go again … Grammy had multiple recipes for fruitcake, so we picked the two most likely and made sure they had all of the ingredients included. As you recall, sometimes Grammy didn’t bother to write things down on recipe cards because she already knew how to make the dish. Mom always made Recipe I, but Recipe II sounds good. That is, if you … Continue reading Grammy’s Fruitcake(s)
Mom’s favorite. No contest. Preheat oven to 350 degrees. Combine all ingredients except cream cheese, butter, powdered sugar and vanilla and pour into baking pan.* By the way, the walnuts were never optional in our house – Mom loved walnuts. You also can use pecans, if you prefer them. Bake at 350 degrees for 1 hour 10 minutes. While cake is cooling, cream butter and … Continue reading Carrot Cake
For the cake: Preheat oven to 350 degrees. In small bowl, combine pecans, cinnamon and sugar; set aside. You’ll bake the cake in either a tube or Bundt pan – whichever you choose, butter the pan generously. In stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add mashed banana and vanilla, then sour cream. Add flour, … Continue reading Banana Nut Coffee Cake with Caramel Icing
Around Our Table 