Apple Butter Bars

 Do y'all ever get those free magazines from electric companies and insurance companies? Don't just toss them. Some of those magazines contain recipes that you don't want to miss.

This recipe is listed as a cake but to me it's all about cutting it into bars before serving. You can certainly do either way.

I found it not long after my husband and I returned from the Pigeon Forge, Tennessee, area. We had purchased Apple Butter from a local orchard and I wanted to use it in something. This recipe is that something.

It's easy and delicious. And don't worry. The Apple Butter you find at your local store will work just fine.

Apple Butter Bars

1 cup butter -- room temperature

2 cups sugar

4 large eggs -- room temperature

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup Apple Butter

2 teaspoons Pure vanilla extract

Preheat the oven to 375 degrees.

Line a 9x13-inch baking pan with wax paper. Lightly spray the bottom and sides with PAM.

Cream butter and sugar until fluffy. Add eggs, one at a time, until blended in.

Mix the flour, salt and baking powder together. Slowly add the flour mixture to the butter mixture. Lastly, add the Apple Butter and vanilla flavoring.

Spread the mixture evenly into the prepared pan. Bake for 35-40 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool completely.

Apple Butter Frosting

1 8-ounce package cream cheese -- room temperature

1/4 cup butter -- room temperature

3 tablespoons Apple Butter

1 16-ounce box of powdered sugar (about 3 3/4 cups)

Using an electric mixer, beat the cream cheese and butter until smooth. Add Apple Butter. Slowly add the powdered sugar. Mix well.

Spread over cooled Apple Butter Bars.

Cut into bars or, if you like, cut into larger pieces. Store leftovers in the refrigerator.

Lemon-Cream Cheese Pound Cake

 

I love the taste of lemons. I always have. I love lemon ice cream. I enjoy Lemon Icebox Pie. I adore Lemon Layer Cake. And now I have found a wonderful recipe for Lemon-Cream Cheese Pound Cake.

This wasn't the first Lemon Pound Cake recipe I have tried. The others were okay. I had high hopes for this one because it reminded me of the Pound Cake my Mother baked. It came from one of those old cookbooks compiled down in Chipley, Florida. I don't know Bobbie Smith but her recipe is divine!

It surpassed my expectations. It is moist and delicious. The lemon flavor isn't over-powering but is just right. I hope you enjoy it as much as I do.

Lemon-Cream Cheese Pound Cake

6 large eggs -- at room temperature

1 1/2 cups butter (3 sticks) -- room temperature

1 8-oz. package cream cheese -- room temperature

3 cups sugar

3 cups cake flour -- sifted once

1 tablespoon lemon flavoring

Preheat the oven to 325 degrees.

Line a tube cake pan with wax paper. Lightly spray the bottom and sides with PAM.

Cream the butter until smooth. Add the cream cheese. Then add the eggs, one at a time, until well blended. Slowly add the flour. Add the lemon flavoring last.

Bake for 1 hour and 45 minutes or until it's done. I test the cake with a wooden toothpick. If it comes out clean, it's done. Remember that every oven is different.

When done, remove the cake from the pan. You can wait until it's cool or enjoy a slice while it's warm. YUM!

Cheesy Garlic Bread

1/2 cup butter, softened

1/ 2 teaspoon garlic powder 

1/4 cup Parmesan cheese 

Shredded Cheddar cheese 

Shredded mozzarella cheese 

One loaf French bread 

Preheat oven to 400 degrees.

Slice the French bread in half. Place on ungreased baking sheet. 

Combine softened butter, Parmesan cheese and garlic powder. Spread onto the bread. Top with Cheddar and mozzarella cheeses. I sprinkle it on the bread generously. 

Bake for 10 minutes. Slice and enjoy!

Banana Pound Cake

 

I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.

My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.

I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.

Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.

I hope you enjoy this wonderful recipe!

Banana Pound Cake

1 cup Crisco Shortening

1/2 cup butter, softened

3 cups sugar

5 large eggs

3 really ripe bananas, mashed

3 tablespoons milk

2 teaspoons vanilla extract

3 cups Gold Medal All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon salt

Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.

Preheat oven to 350 degrees.

Combine banana, milk and vanilla. Set aside.

Combine flour, baking powder and salt. Set aside.

Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.

Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.

Pour into the prepared pan.

Bake for 80 minutes or until a wooden toothpick inserted comes out clean.

Remove from cake pan and cool on a wire rack.

Yield: One cake