Spring Recipes

By Rhonda Woods

Hello Everyone!

May has arrived!  Beautiful flowers and refreshing showers are evident of God’s great creations. When Azaleas (or bah-zale-yahs as one of my granddaughters calls them) bloomed in April I took a picture of mine that has grown very large over the thirty-plus years since my sweet husband and I planted them beside the gazebo he built for our wedding. I have never been much of a gardener, and I envy though with green thumbs.  I’ll stick to my white thumbs, as in baking, and admire the handy work of God through the talents and skills of others.

Decorated bakeAnother birthday was celebrated at our family Easter lunch.  This one was for my oldest granddaughter who wanted a Rainbow cake.  She drew several pictures of rainbows to make sure I got the colors of the 6-layer cake in order. My first attempt making Swiss Meringue Buttercream was successful, however, my 2nd, 3rd and 4th attempts were not!  I was so disappointed having just enough of the first batch to frost between the layers and crumb coat the cake. Two pounds of butter later, I opted for a whipped cream frosting of pink and white.  Some sugar butterflies were place on it for a beautiful finish. The traditional lighting of the candles and singing was followed by helping the birthday girl make the first cut of her cake revealing the colored cake layers. We all missed celebrating my sweet husband’s birthday that would have been in early May.  What a photo that would have been with all of his grands, especially the little ones, helping him blow out his candles!  His cake request would have been either Peanut Butter or German Chocolate.

31E9s8nv95LThere has been several overwhelming days/nights as I pray and wait on God’s answers for my future and guidance in making wise decisions. As humans, we naturally try to handle all of our life issues and drive ourselves crazy worrying about how to solve them ourselves. It is hard for us to “Let Go and Let God”.  I’m no exception to this fault.  My life was turned upside down when my sweet husband was sick and then passed away.  So much to try to handle on my on without him here to be my voice of reason, as he was throughout our marriage.  I am reminded of the song “Press On” sung by the christian group, Selah.  The chorus is, “In Jesus name, we press on. In Jesus name, we press on. Dear Lord with the prize, clear before our eyes.  We find the strength to press on.” So this I will do…press on and follow the whispered answers the Lord has sent to me.

The end of the school year is upon us, and hectic as usual.  My students and I have enjoyed a few global cuisine recipes including Crepes, Soft Pretzels, Churros, Empanadas and Cottage Pie (Sheppard Pie made with ground beef).   I have included a few of these hoping you will enjoy them, too.

May God bless you and your family as He continues to bless ours,

Chef Woods

Soft Pretzels

Crepes

Cottage Pie

 

Baking Blessings

By Rhonda Woods

Hello Everyone!

I hope you had a wonderful Valentine’s Day/Evening with family, friends, spouse, or significant other!  My daughter bought me my coveted Whitman’s Sampler….and I devoured it promptly!  LOL.  My students and I made a special “Amore” lunch for our faculty and staff on Valentine’s Day serving 4 cheese baked ziti, garlic butter bread sticks, spring mix greens salad, and chocolate delight for dessert!  It was enjoyed by all, and they anxiously await the announcement of our next faculty and staff lunch! Great support for our program.

20190215_144016 (1)I was also blessed to have attended a European breads class at Trident Technical College in Charleston last week.  The chef and staff were awesome, and the breads were delicious!  I have included some pictures of the beautiful breads the attendees and I made during the 6-hour class. The breads include Ciabatta, Challah, Baguettes, Levain, and Focaccia. I enjoy baking so much that I registered for the next 3 classes too! It’s just a little something for me to do as my year gets better and better.  Praise God for listening to me, for answered prayers, for peace, and for happiness.  “I am patiently waiting, Lord, for Your plan for my life.”  Baking may be one of His answers!

My daughter is our “Almost Valentine Baby,” born on February 12 (also Abraham Lincoln’s birthday).  It was a cold, wet day similar to what SC is experiencing now.  With a pocket of dimes for the pay phone to call the relatives, it was just my sweet husband, doctors, and nurses for the delivery.  While I was in recovery, he walked down to Taylor Almost Valentine BabyStreet Pharmacy from the Baptist Hospital for a bouquet of yellow roses. He is pictured here with his baby girl: a very musically gifted, beautiful inside and out, NASCAR Racing, Clemson fan just like her Daddy. We were not able to celebrate until after her birthday this year, but we made up for it with her special lunch request of herb marinated pork loin with sauce, butterbeans and rice, macaroni and cheese, and of course, her birthday dessert choice, strawberry swirl cheesecake with chocolate dipped strawberries!  All my family, my mom and sister, gathered together to celebrate.

May God bless you and your family as He continues to bless ours,

Chef Woods

Herb Marinated Pork Loin

@ 10 servings

Pork:

  • 4 lb. pork loin, trimmed (so @ 4 1/2 lb. before trimming)

Marinade:

  • 2 T. Italian seasoning
  • 2 T. granulated garlic
  • 2 T. olive oil
  • 3 T. soy sauce or Worcestershire sauce
  • 1/4 c. light brown sugar, lightly packed
  • 1 1/2 t. salt
  • 1/2 c. honey (optional)

Sauce:

  • Pan drippings strained
  • 2 T. corn starch
  • 1/2 c.
    Chicken broth/stock
  • 1 c. BBQ sauce (I use Baby Ray’s Honey BBQ)

Place the pork in a gallon freezer bag. Mix the marinade and pour over the trimmed pork, turning to coat. Polk meat with a fork all over to allow the flavors to penetrate some.  Refrigerate overnight.

Preheat oven to 350 degrees F. Slip the pork into a baking dish/pan and pour the marinade over it. Cover with plastic wrap and then heavy aluminum foil. Bake @ 1-1 1/2 hours or until a minimum 145 degrees F internal temperature is reached.  Remove the foil and plastic wrap and brown the top of the roast, if desired. Remove dish/pan from oven, remove pork to a cutting board to rest and carefully drain & strain the pan drippings into a medium saucepan. Whisk in the cornstarch, chicken broth, and BBQ sauce.  Bring just to a boil to thicken, whisking to prevent scorching.  Slice the roast, put it back into the baking dish/pan and ladle the hot sauce over the slices.  Cool any leftovers and refrigerate.

 

Crumb Topped Macaroni and Cheese

@ 12 servings

Macaroni:

  • 1 gallon hot water
  • 1 T. salt
  • 1 T. oil
  • 1 lb. dry macaroni

Sauce:

  • 6 T. butter or margarine
  • 1/2 c. flour, plain
  • 1 1/2 t. salt
  • 3/4 t. dry mustard
  • 1 T.  Worcestershire Sauce
  • 4 c. milk, whole
  • 1 lb. (4 c.) shredded cheddar cheese (I use Velvetta Cheddar)

Crumb Topping:

  • 2 c. fresh bread crumbs (@ 4 oz or 1/4 lb.)
  • 2 1/2 T. butter or margarine

 

Preheat oven to 350 degrees F.  In a small stockpot, bring water, oil, and salt for macaroni to a full boil. Add pasta and cook until al dente (done, but still firm), drain, and put it back into the stockpot. In a large saucepan, melt butter for the sauce.  Whisk in flour, salt, and dry mustard to make a roux.  Cook, stirring for 8 minutes over medium heat-DO NOT BROWN.  The roux should be light in color.  Add Worcestershire Sauce and milk, whisking until smooth.  Cook until thickened.  At this point, you have made Béchamel Sauce. The sauce should coat the back of a spoon and stay firmly separated when you drag your finger though it.  This is called Nappe’.   Add the shredded cheese and stir until melted.  Remove from heat and pour over the cooked macaroni in the stockpot, stirring to mix.  Lightly spray a 9″ x 13″ baking dish or pan with pan spray.  Pour the macaroni and cheese into the prepared dish/pan.  In a mixing bowl, toss the bread crumbs with the melted butter. Sprinkle the buttered crumbs over the macaroni and cheese.  Bake 20 minutes or until bubbly and the crumb topping is golden brown.  Cool and refrigerate leftovers.

Note: try this recipe with Gouda, Havarti, White Cheddar or Colby Jack Cheese.

 

4 Cheese Baked Ziti

@ 12 servings

Sauce:

  • 1 lb. ground chuck
  • 1-2 t. dry onion flakes
  • 44 oz. crushed tomatoes
  • 8-10 oz. oz. tomato puree
  • 1 1/4 t. Italian seasoning
  • 1 t. dried parsley flakes
  • 1/8 t. pepper
  • 1 t. salt
  • Cheese mixture:
  • 12 oz. cottage cheese
  • 6 oz. shredded mozzarella cheese
  • 6 oz. shredded Swiss cheese
  • 1 t. dried parsley flakes (optional)

Ziti:

  • 12 c. hot water
  • 2 t. salt
  • 2 t. oil
  • 12 oz. dry ziti

Topping:

  • 4 oz. shredded Provolone cheese
  • 1 t. dried parsley flakes

In a large saucepan, brown the ground chuck and onion flakes.  Drain.  Add crushed tomatoes, tomato puree, Italian seasoning, parsley flakes, pepper, and salt.  Simmer, stirring occasionally while making cheese mixture and cooking pasta.  In a small stockpot, bring water, salt and oil to a boil.  Add ziti and cook until al dente.  Drain.  In a mixing bowl, combine cottage, Mozzarella and Swiss cheeses with optional parsley flakes. Preheat oven to 350 degrees F.  Spray a 9″ x 13″ baking dish or pan with pan spray.  Combine sauce, cooked ziti and cheese mixture together (this will look very questionable, but hang in there, it is delish when baked together).  Cover the dish/pan with plastic wrap and heavy foil.  Bake 30-45 minutes or until bubbly.  Remove foil and plastic wrap.  In a small bowl, mix the shredded Provolone and parsley flakes together.  Sprinkle over the baked ziti.  Return to the oven to melt the cheese topping.  Cool and refrigerate leftovers.

 

Update on My Weight Loss Journey

by Tina Michelle Cameron

Hi everyone. I am 10 weeks and 5 days into my weight-loss journey. I have been under physician supervision since I started this journey in December 2018. I have not done as well as I had hoped regarding working out, but I am pleased so far with my weight loss and improvement of my blood pressure. I have cut out my go-to snack of Pringles, and I am 5 days short of 1 year without any soft drinks. I’ll admit there are times when I would love a good ice-cold Coca-Cola or Mountain Dew. This is the longest that I have ever gone without soft drinks since I was a teenager.

I am following the Keto diet. I know there are mixed feelings about this diet, but I am doing more of a modified Keto. I am not eating lots of fats every single day. I have increased my protein intake and decreased my sugar and carbohydrate intake. My nurse practitioner wants me to have a little carbs every day just not a lot. I have increased my water intake from 1-2 glasses a day to almost 3l daily.

When I began Keto, I found an app on my phone to log my food, water, weight, and exercise daily. The app calculates it for you and makes it easy. I will admit, I have not logged anything in the past few weeks, but I need to get strict again with this as it really helps you see what you have done. I also will be getting back in the gym tomorrow morning as my graduation is fast approaching in May, and I want to look nice when I cross that stage for my BSN degree at the University of Alabama.

I have found some really good recipes from a coworker-Brittany who is also doing Keto, and I have found some by simply doing a Google search. For the first time in a very long time, I am cooking every few days and enjoying it. The recipes I have enclosed below will last me a few days and with my hectic schedule, it is just easier to eat the same thing for 3 or 4 days in a row. I hope you enjoy the recipes, and I look forward to hearing from you. As of today, I have lost 21.5 lbs. and my blood pressure is within a normal range.

Egg Roll in a Bowl

This dinner recipe features ground pork, cole slaw mix, and seasonings to create a low-carb egg roll served in bowls.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 396 kcal

Ingredients

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 cup low sodium soy sauce
  • sliced green onion

Instructions

  1. In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  2. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  3. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

Nutrition Facts

Amount Per Serving

Calories 396 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 10g 50%

Cholesterol 81mg 27%

Sodium 1804mg 75%

Potassium 544mg 16%

Total Carbohydrates 10g 3%

Dietary Fiber 3g 12%

Sugars 4g

Protein 20g 40%

Vitamin A 3.9%

Vitamin C 52.3%

Calcium 6.7%

Iron 13.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Foods That Mean Love

By Rachel Sircy 

I’ve mentioned in previous posts that I never try to blend together my own flour mixtures. I am a working mother of a four-year-old, and I simply don’t have the money or the time to hunt down and combine all those little bags of flour to make a baking mix that might make perfect doughnuts but can’t be used to dredge a pork chop. Actually, I don’t make doughnuts or porkchops, but that’s beside the point. What I use instead are gluten free all-purpose flour blends. There are quite a few of these on the market these days, but I recommend purchasing those that can be used as a cup for cup substitute for regular wheat-based flours. Normally, these all-purpose flour blends will advertise somewhere on the package that they are cup for cup substitutes. Pamela’s Artisan Blend happens to be my favorite at the moment (You can see the little yellow dot on the front of the package advertises a 1:1 substitution with regular flour):

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The real value of these 1:1 substitutions is that you can pull out old recipes and use them again without having to have an advanced degree in food science to figure out how to make them gluten free. Some recipes are really worth making time and time again. This is my grandmother’s recipe for shortbread cookies. The title of the recipe is “Holiday Cookies” because without fail, these cookies were a part of every single holiday on the yearly calendar. My grandmother had a cookie cutter with a shape to match each holiday in question: a pumpkin for the fall holidays, Christmas Trees, hearts for Valentine’s, eggs for Easter and so on.

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My daughter and I made these cookies with my grandmother over Christmas just the way that I used to make them with her when I was little. Just the other day, HRH (my daughter) and I made some for Valentine’s day.

 

They turned out to be beautifully imperfect. HRH was really excited about the sprinkles, so she added most of them to the first four cookies. With all the cookies together, it makes a nice ombre effect.

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The best part is being able to pull out this old recipe and reminiscing about learning to make these cookies as a child while teaching my daughter how to make them. Someday, I hope she makes these cookies with her children. Sometimes love looks like a cookie…

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And it tastes like one too…

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Our Lucky Collards

By Shannon Boatwright

img_1063It’s the new year, and we’re all eager to kick start our year with positive thoughts, wishes and goals of good health, abundant happiness, and financial security. One of my traditions is to cook a new year meal that “promotes” and “represents” all these things. Black eyed peas, collards, pork chops/ham, cornbread, and grapes are the staples for our good luck meal. My favorite is the collards. I always like to buy my collards from local farmers: they’re the best, the real deal, and even the most affordable.

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Over the years, family members and friends have taught me all sorts of tips and tricks to making the best collards ever. These tricks range from making sure to wash the collards 3 times (I wash mine 4 times and use some vinegar when I do the last two washes), to cutting the collards into the shape of dollar bills (I like to pretend mine are $100 bills), to putting chunks of ham in the collards as they cook.

I like to cook two batches. For one (my favorite), I just use chicken broth, good ole Lawry’s seasoning, fresh garlic cloves, salt, and pepper. This year we actually had some leftover ham, so I put some ham chunks in as they cooked to add to the flavor. The other batch I make super spicy, with pepper, crushed red pepper, garlic salt, and whatever our favorite hot sauce is at the time –whether it’s Sriracha hot sauce or Tapatio’s hot sauce.  The collards are always my favorite part of the meal because it’s something I typically end up cooking literally only once a year.

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This year I scored a total win with my parents. I actually got my Dad, who has always claimed to not care for any cooked greens, to try my collards. I had to do a little convincing, but he loves spicy things, and I think when he saw my spicy collards cooking, he couldn’t resist. Let’s just say, I got him to come around, and he officially admitted that he likes my collards! Plus, my Mama declared that my regular collards were the best she’d ever had!

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Though there has been a bit of a collards shortage this year due to the hurricanes and cold weather, you can still find some. And guess what, if you didn’t get your good luck new year meal in yet, it’s still January, so you’ve got time! I’d love to hear about any cool, good luck foods you and your family eat to bring in the new year, so do share!

Here’s to a new year full of wealth! Wealth in health, happiness, and money!

Once Upon a Time…

By Rhonda Woods

Hello Everyone!

“Once upon a time…” is a game my granddaughters like to play while riding with me.  We all take turns adding to the story, and as you can imagine, their stories always include a mermaid or princess.  What fun and memories we are making!  The older three were with me this past weekend for some Nana spoiling.  The sleepover included running, squealing, laughing, playing, and ice cream cones.  I even took them bowling.  Yep, that’s right, I took them bowling by myself!  Adventurous, right?  None of this would princess-869721_960_720have been possible without my constant prayers for peace and God’s merciful grace answering those prayers.  I have faith that my life story will have a ” …. and she lived happily ever after” page.

My family, friends, and students have been happy to see me as I once was- energetic, confident, and “large and in charge!”  With two weeks of school left in the first semester, my tasks included finishing up quizzes, tests, and exams and a faculty/staff lunch.  The students stayed busy helping me freshen up the commercial kitchen for the new semester and preparing foods for practice labs.  Between the two classes, the students made Waffle Iron Brownies, Cinnamon Rolls, Buttermilk Biscuits, Chocolate Covered Strawberry or Red Velvet Cheesecake Bites, Shrimp Scampi, Crab Cakes with Red Pepper Remoulade, and Low Country Boil.  I bound their final projects: a cookbook complied of recipes used during the 18-week course. It was a proud moment for both the students and I when I handed each of them their own personal creation.  Most will keep this special memento for years to come and will use the prized standardized recipes.  Former students from my 18-year culinary arts instructing career still have theirs and keep in touch.  I thank God several times a day for this peace and renewed spirit that makes life enjoyable again after a year and a half of sadness, anxiety, exhaustion, and overcoming regrets.

So, let me share some of the recipes prepared by my students the past two weeks.  I hope you will enjoy them as much as they did.

May God bless you and your family as He continues to bless ours.

 Chef Woods

Cheese Cake Bites

Yields 30-36

Tools and Utensils:

  • Gallon-sized plastic freezer bag or food processor with blade
  • Large metal spoon
  • Medium mixing bowl
  • ½ sized sheet pan
  • Waxed/parchment paper
  • Measuring spoons
  • Microwavable container
  • Fork

Ingredients:

  • 1 lb sandwich cookies (30 large cookies)
  • 8 oz. cream cheese, softened
  • 8-12 oz. chocolate candy coating, (bark), melted
  • Garnishes (as needed):
  • Chopped nuts, sprinkles, melted white chocolate

For Chocolate Covered Red Velvet Cheesecake Bites: 

  • 20 oz. vanilla sandwich cookies
  • 8 oz. cream cheese
  • 1 T cocoa powder
  • 1.5 t. butter flavoring
  • 2 t. red food coloring
  • 10 oz. chocolate candy coating, (bark), melted

For Chocolate Covered Strawberry Cheesecake Bites: 

  • 1 lb vanilla sandwich cookies
  • 8 oz. cream cheese
  • 1 T. + 2 t. sugar free strawberry jello mix
  • 1 t. strawberry extract
  • 8 oz. chocolate candy coating, (bark), melted

Procedure:

  1. In a food processor or gallon freezer bag, crush sandwich cookies to make crumbs.
  2. In a medium mixing bowl, combine cookie crumbs and cream cheese to form soft dough.
  3. Line a half-sized sheet pan with waxed/parchment paper.
  4. Portion dough into 30-36 pieces with a tablespoon.
  5. Roll each portion into balls.
  6. Place formed dough on the waxed paper lined pan, cover with plastic wrap and refrigerate or freeze until firm.
  7. In a double boiler, or microwave, melt chocolate candy coating.
  8. Dip chilled cheesecake bites in the melted chocolate and place back on waxed paper lined pan.
  9. Sprinkle with optional chopped nuts or sprinkles before the chocolate hardens, or drizzle with melted white chocolate.
  10. Place the finished cheesecake bites in mini muffin papers.
  11. Refrigerate finished cheesecake bites in a covered container until ready to serve.

Waffle Iron Brownies

Tools and Utensils:

  • Waffle Iron
  • Medium mixing bowl
  • Small mixing bowl
  • Small microwavable bowl
  • Dry measuring cups
  • Measuring spoons
  • Whisk

Ingredients:

  • 1 ¼ c. Flour
  • ¼ c. Cocoa
  • ¾ c. Sugar
  • ¼ t. Salt
  • 2 Eggs
  • 1 T. Water
  • ½ c. Melted margarine
  •  1 t. Vanilla
  • Pan spray
  • Toppings:
    • Ice cream,
    • Chocolate or Caramel Syrup,
    • Powdered Sugar or Whipped Cream/topping,
    • Maraschino Cherries

Procedure:

  1. Preheat Waffle Iron to 350°
  2. In a medium mixing bowl, measure and combine flour, cocoa, sugar, and salt.
  3. In a small mixing bowl, measure and combine eggs, water, melted margarine, and vanilla.
  4. Stir liquid ingredient mixture into the dry ingredient mixture, until smooth with a whisk.
  5. Lightly spray waffle iron with pan spray.
  6. Portion batter on the griddle, ¼- ½ c., depending on the size of your waffle iron.
  7. Bake the brownie batter for 1 minute or until firm enough to remove.
  8. Server warm with the suggested topping.

 

The New Year, a New Start

By Rhonda Woods

Hello everyone!

I hope you, your family and friends have had a wonderful Christmas. Ours was hectic, as usual, but odd at the same time.  We all knew something was missing, yet went through all the motions for our family, especially the children who did not notice our loss of happiness. I have tried to recall last Christmas, but it is pretty much is a blur.

By the time this is posted, we will have reached one year since the passing of my sweet husband on January 4. So much has happened in a year.  Through the good and bad times, trials and blessings, the one thing that remains unwavering is God.  He has never left me.  He has let me pour my heart out to Him on innumerable days and nights.  He has answered my prayers, allowed me rest and calmed my anxiety. I know the emptiness and uncertainty I have felt almost daily will part slowly like dark clouds that reveal the beauty of bright days ahead. God has a plan for my life and I am looking forward to opening my eyes and heart to His will. My faith and hope is for many changes, a new start, a new chapter and happiness.

Food brings happiness to many.  Sometimes it is a particular food that comforts us.  I like to think of the feeling you get from eating a comfort food as your “Ratatouille” moment.  If you’ve seen the movie, it’s the moment the food critic take a bite of the dish, Ratatouille, commonly know as a peasant dish made of root vegetables, was served.  One bite and he reminisced of his childhood and a version of this favorite dish made by his mother to comfort him. One of my comfort foods is Pound Cake, Chocolate Pound Cake, to be exact.  My great-grandmother “Doodle” made the best pound cake.  my grandsonThe texture was smooth and dense.  Lemon, AKA “Wemen” Pound Cake, as my grandson would say as a young child, (one of my favorite pictures of him).  It is still is his favorite.  We will celebrate his birthday in January with a family meal, most likely Nana’s Big Lasagna, Salad, Garlic Bread and, of course Lemon Pound Cake with Lemon Icing Drizzle.

I have used several pound cake recipes using all butter, half butter and half Butter Flavored Crisco, and all Butter Flavored Crisco.  When I baked wedding cakes, pound cake was used for sturdy stacking of the decorated tiers. All butter will result in a shorter cake due to the amount of water in butter, while more height can be achieved with all Butter Flavored Crisco.  Pound Cake was named due to the ingredients being weighed by the pound.  The three pound cake recipes I have made the most are South American Pound Cake that uses all Butter Flavored Crisco, Lemon, Orange and Vanilla Extracts, Chocolate Pound Cake, and most recently, Million Dollar Pound Cake. Now don’t think I left out an ingredient when you read this recipe.  I thought so, myself the first time I made it.  It uses no chemical leavener; baking powder or baking soda.  The leaving comes from the half dozen eggs, a natural leavener.  The amount of milk is not a misprint either..  Go ahead and try this one and you’ll add it to your favorite recipes, also.

As your start the new year and resolve to lose weight by dieting, just remember, “It’s not what you eat, but how much of what your eat!”.

May God bless you and your family as he continues to bless ours,

Chef Woods

 

Million Dollar Pound Cake

1-10″ Tube Pan

 

4 c.plain flour

3 c. sugar

1 lb. butter, room temperature

2 t. Lemon Extract (or your favorite flavor)

6 large eggs, room temperature

3/4 c. milk, room temperature

 

Preheat oven to 300 degrees F.,

Prepare the tube pan by greasing, flouring and lining the bottom with parchment or waxed paper (I call this” insurance”, as it insures the cake will come out of the pan!”

Sift flour and set aside.

Cream sugar, butter and extract until light and fluffy.  This will take 3-5 minutes and when a small amount is rubbed between your fingers, does not feel grainy because the sugar has been dissolved in the fat (butter).

Add eggs, one at a time, mixing until smooth after each one.

Add sifted flour and milk, alternately, and then mix on medium speed for 1 minute.

Spoon and spread he cake batter evenly into the prepared tube pan.

Bake for 1 hour and 40 minutes or until the cake tests done.

Remove from oven and let the cake cool in the pan for 30 minutes before removing from the pan.

Store the completely cooled cake at room temperature in an airtight container or the cake may be wrapped and frozen for up to 3 months.