Recipe: My Go-to Pound Cake

Lemon Pound Cake, recipe by Mrs. Lib Plyler, baked in my favorite pound cake pan given to me by Mrs. Mary Lee Rowell. Both ladies were elderly and close neighbors when we moved to our little farm in 1985. Whenever I bake this cake I think of them both.

Recipe: Just a Little Something Sweet

I got this recipe from Grandma (the one with the peonies) when I was a little girl, and she made it with the sour cherries from her tree. It was called "Cherry Pudding" when I copied it down, but it's really not a pudding and I don't have a clue why it was called that. It's somewhere between a pound cake and quick bread, dense and very moist and not-too-sweet. Whatever it is, it's really yummy with a cup of coffee or tea and just the perfect size to take to a friend, or to keep in the freezer for unexpected occasions that require just a little something sweet.

This is the blueberry version.

Cherry Pudding/Pound Cake/Quick Bread
(Makes one loaf)

1 large egg, lightly beaten
1 c. granulated sugar
1 T. butter, melted
3/4 c. milk
2 tsp. baking powder
2 c. all purpose flour
1 c. seeded sour cherries (or blueberries, strawberries, blackberries, peaches, etc.)

1. Combine the egg, sugar, butter, and milk, then stir in the baking powder and four, which have been combined. (You don't need an electric mixer for this, just a good old fashioned wooden spoon will do!)
2. Fold in the fruit and spoon into a greased loaf pan. Bake at 325* for about an hour, or until it tests done. (Run a wooden skewer into the middle clear to the bottom. If there's gooey batter stuck to it when you take it out, bake another 5 minutes and test again till the skewer is dry when it comes out.)
3. Cool in pan for 10 minutes and then turn out onto a rack until completely cool. 

To Serve: Depends on the time of the day. For breakfast you can toast and butter a slice. For tea, just slice into rectangles that balance on the edge of your saucer. For dessert, warm a slice and plop a big dollop of homemade whipped cream right on top. 

To Freeze: Wrap cooled cake in plastic wrap and then in foil or slip into a ziploc bag.
Note: If you are using frozen fruit, completely thaw and drain before adding it to the batter.

Luau Pork Burger with Grilled Pineapple, Vidalia Onion, & From Scratch Luau Sauce

This has everything a burger have. Each bite is a big mouthful of layered flavors with juice and sauce that end up running down your hand to drip off your elbow. You've got to start with ground pork that is unseasoned... pork sausage won't do for this burger! Buy the best pastured pork you can find, like Thames Farm (they ship!) ground pork, that is tender and lean and flavorful, then add some special seasonings, grill up a slice of pineapple and vidalia onion, then layer all in a sturdy bun. Then comes the sauce. Oh, the sauce!. Here are the recipes....

Slow-Cooker Beef Short Ribs

Slow-Cooker Beef Short Ribs with Bow Tie Pasta (Farfalle)