Brown Sugar Pound Cake
Brown Sugar Pound Cake hits everyone’s sweet spot: It’s irresistible served plain, or topped with fresh berries, whipped cream or ice cream. And it’s an ideal traveler; transporting to the celebration site with no fuss
For family-favorite and crowd-pleasing desserts and casual-gathering recipe ideas, check out classic and creative recipes at www.VeryBestBaking.com.
Brown Sugar Pound Cake
(Makes 12 servings)
1 cup (2 sticks) butter, softened
2 1/2 cups plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
2 teaspoons baking powder
2 cups packed dark brown sugar
3 large eggs
1 cup NESTLÉ Carnation Evaporated Milk
1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
Powdered sugar (optional)
Preheat oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour. Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator. Makes 12 servings.
Note: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.
Nutrition Information per serving: 460 calories; 180 calories from fat; 20 g total fat; 12 g saturated fat; 105 mg cholesterol; 430 mg sodium; 64 g carbohydrate; 1 g fiber; 34 g sugars; 7 g protein, 10% calcium.
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3 tablespoons Original Louisiana Hot Sauce
1 cup Cajun Injector BBQ Mesquite Marinade
As is true of many Chinese dishes, the most difficult part of the recipe is in the sauce, and making it can be daunting for the home cook. But now, dishes such as Kung Pao Chicken are easy to make at home when using a purchased bottled sauce, such as Annie Chun’s Kung Pao sauce. Traditional Kung Pao sauce is made with naturally brewed soy sauce, roasted sesame oil, ginger, garlic and chili.
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4 cups field greens, chopped
2 cups corn, fresh or frozen
1/4 cup Gorgonzola cheese, crumbled
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1/2 cup roasted red pepper
4 teaspoons cilantro, chopped
8 lime wedges
1/2 cup light or regular ranch dressing
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3/4 cup Rosemount Pinot Noir
1/3 cup top quality balsamic or olive oil vinaigrette
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon crushed rosemary, basil or herb blend
1/2 teaspoon pepper
3 cloves garlic, peeled and sliced
1 pound boneless beef, cut into very thin bite-size strips
It’s a great time to be a fan of grilling. Exciting flavors and fresh ingredients make it easy to give simple summer parties an unforgettable flair.
For a menu that goes beyond the basic grilled meat and separate side dishes, think about mixing things up. Side dishes don’t have to stay on the side, and the grill enhances the fresh flavor of fruit. The bold flavors of Uncle Ben’s new whole grain rice products and fresh mangos make these recipes sumptuously special.
