Sadly I didn't make it to the Farmers Festival this weekend, but I was able to keep myself busy around the house. Earlier this week my dad came home with a bushel of corn. As you know you have to blanch corn before you can freeze it so my mom taught my a neat tip to blanch a lot of corn all at once. She said to put it in the dishwasher, yeah it's a little weird but it works! Once you have shucked all the corn just put it on the top rack (don't add soap) and run it on the top rack only cycle. Then let it cool and put it in freezer bags. We kept some out and grilled it which was amazing!
On Sunday since it was Father's Day I decided to make my dad a sour cream pound cake, yum! Unfortunately neither of my grandmothers, nor my mom have a great recipe so I had to find one for myself. The one that I think is one of the best and easiest recipes is the queen of southern cooking, Paula Deen's recipe. Hers is simple, easy and not too many ingredients, just be patient while you're baking so you don't forget anything. DO NOT OPEN the oven while the cake is baking if you do it could fall!
GRANDMOTHER PAUL’S SOUR CREAM POUND CAKE
1 teaspoon vanilla
1/2 teaspoon baking soda
6 large eggs
3 cup flour
1 cup sour cream
3 cup sugar
1/2 lb (2 sticks) butter
Preheat oven to 325 degrees.
In a large mixing bowl, combine and cream the butter, sugar, and add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Bake for 1 hour 20 minutes.
(Recipe courtesy of Paula Deen)
|Sour Cream Pound Cake.|
|My puppy Walker.|