GRANNY's CREAM CHEESE POUND CAKE

Don't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've ever had. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet, rich and buttery. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!
At our house, we seldom even frost this, we just snack on it till it's gone.......it is THAT good.

 

 

 

1 1/2 cups butter at room temperature (important)
8 ounces cream cheese at room temperature(important)
3 cups granulated sugar
6 large eggs at room temperature (important)
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract

In a LARGE bowl, with electric mixer, beat the room temperature butter for about a minute.  Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature.

Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well.  Add the eggs, one at a time, beating well after each egg. Mix in extracts.

Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all.  Add slowly to butter mixture, on low speed, mixing well after each addition.

Generously grease AND flour a 10" bundt pan (don't use cooking spray)   Bake in preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.

 

 

Fairly nondescript looking, but don't let that sway you.  The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for moist and rich.

Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired.

 

 

NOTE:  Yes, 300 degree oven is correct.

NOTE: Don't be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour).

NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.

ENJOY !!!

Rose Shaped Eggplant Parmigiana

Let's give a new shape to the traditional Italian eggplant Parmesan!

This rose shaped appetizer is made with thin slices of eggplant rolled in buttery pastry crust, 

filled with melted mozzarella cheese and garlicky tomato sauce,

a sprinkle of oregano flakes and freshly grated Parmesan cheese.

Finally, here it is! I know many of you have been waiting for this. A savory variation of my so-talked-about rose shaped apple dessert!!
After the rave reviews and the many requests, I finally came up with something deliciously savory, vegetarian and quite healthy. And (of course!) pretty and elegant, shaped like a rose. Something  you will want to try as soon as you see how easy it is to prepare. This is going to be a sure hit at your next party.
This recipe is just as easy as the apple roses', but made with scrumptiously savory Mediterranean ingredients. All you have to do is spread tomato sauce and shredded mozzarella cheese on strips of puff pastry. Place the eggplant slices on the strips, sprinkle with oregano flakes and garlic infused olive oil. Roll up the roses and bake. It's so much fun looking at these roses come alive right under your eyes!
When ready, you might thinks that these eggplant Parmesan roses are too pretty to be eaten. Well... think again! When the amazing aroma coming from your oven hits your nostrils, you will not be able to resist.
So, ready for this recipe?!? Hold on tight, and start taking notes so you can head right to the store and get what you need. My only suggestion: make sure you bake enough for everybody!

Buon appetito!

Ingredients to make 6 roses:                                 Printable Recipe

• 1 medium eggplant (about 12 oz, 340 gr)
• 1 frozen puff pastry sheet, thawed
• 1 cup of crushed tomatoes (I like San Marzano)
• 1 garlic clove
• 1 tablespoon of extra virgin olive oil
• a couple of leaves of fresh basil
• 6 tablespoons of shredded mozzarella
• oregano flakes
• garlic infused olive oil (optional)
• freshly grated Parmesan cheese to sprinkle on top
• salt

Preparation time: 20 minutes to prepare, plus 45 minutes to bake
Directions:
1. Thaw the puff pastry if you haven't done so. It should be outside the freezer for 20-30 minutes.
Prepare the tomato sauce: in a small pan, saute' for one minute the crushed garlic clove with one tablespoon of olive oil. Add the crushed tomatoes and salt to taste. Let the sauce simmer for a few minutes. Add the basil leaves after about five minutes. Turn off the heat when ready.

2. Peel the eggplant and slice as this as you can. Cut the slices in half. Sprinkle with salt and drizzle with garlic infused olive oil, if you have it, or regular extra virgin olive oil.

3. Unwrap the puff pastry (9 in x 9 in) over a clean and lightly floured counter.  Using a rolling pin stretch the dough a little, in one direction, trying to keep it in a rectangular shape. Cut the dough in 6 strips, about 2 in x 9 in (5 cm x 22 cm).

4. Preheat the oven to 350° F (175° C). Spread about one tablespoon of tomato sauce on each strip.

5. Sprinkle each strip with about one tablespoon of shredded mozzarella .

6. Place the eggplant slices as shown in the picture.

7. Sprinkle with oregano.

8. Fold up the bottom of the dough.

9. Carefully roll, seal the edge and place in a silicone muffin cup. No greasing is needed for silicone muffin mold. Make sure to spray regular muffin tin.

10. Do the same steps for the other 5 strips. Bake for about 40-45 minutes,on the lower rack. Check after the first 30 minutes. If the top of the eggplant slices are starting to burn, cover with aluminum foil for the remaining of the time.

Note: Before removing from the oven, make sure the pastry is fully cooked on the inside.
11. Sprinkle with freshly grated Parmesan cheese and serve immediately.

Buon appetito!

More Pictures of YOUR Beautiful Creations

Thank you so much for sharing your baking experiences and your amazing pictures with me.
I'm thrilled to see how many of you, from all over the world, tried the recipe of the Apple Roses.
Please send more photos and I'm really happy to share them here.
Have an amazing weekend!

Here are all your photos!

Casey

Elsa and Tanya

Angela

Cat

Neus

Pembe

Elisabete

Laura

John

Katrina

Kristen

Pina 

Sonia

Sanaa

Sue

Christine

Natalie

Jackie

Mardell

Cristina

Masha

Nechana