Mooney's Warm Vanilla Sauce Filed under ( dessert, Pound Cake, recipe traditions, sauce )

My great grandmother lived in New Boston, Tcxas. I have fond memories of her old, creaky house with the big front porch and the clawfoot bathtub. Everyone called her "Mooney". When cousins were younger and tried to call her "Ma Looney", the words ran together and she was called "Mooney". Mooney was a great cook - especially on those southern family traditional recipes. She passed on her secrets to my grandmother - MoMo and then on to my mom and then on to me. This is amazing served over Cream Cheese Pound Cake.

Mooney's Vanilla Sauce

Sift together -

1 cup sugar
4 Tbsp flour

Add slowly-

2 cups boiling water

Stir until smooth; Add-

1 stick butter
1 tsp vanilla
dash nutmeg

Serve over pound cake - just delightful!

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Cream Cheese Poundcake Filed under ( cake, dessert, Pound Cake, recipe traditions )

I took a favorite life long recipe to our friend's house today. We have been enjoying this pound cake for years. My mom has been making this as long as I can remember. I cannot tell you how wonderful this cake is. My favorite is the very top 1/2 inch of the cake - the buttery, yummy layer. I always save this part for last.

Cream Cheese Pound Cake

1 cup margarine, softened
1/2 cup butter, softened
1 8 oz cream cheese, softened
2 cups sugar
dash salt
2 tsp vanilla
2 tsp butter flavoring
6 large eggs
3 cups cake flour

Combine margarine, butter, cream cheese and sugar and mix til blended. Add salt and vanilla. Add eggs one at a time beating after each egg. Add flour and mix well. Pour into a greased and floured 9" tube pan. Put into a non preheated oven and bake at 275 for about 1 1/2 hours.

I served it today with strawberries and whipped cream. I especially love it with my great grandmother's recipe for warm vanilla sauce - Mooney's Warm Vanilla Sauce.

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A Childhood Favorite Filed under ( cake, Pound Cake )

Growing up, I remember having SUNDROP in our "Coke Machine" at church. It was such a favorite - loved the little floaty citrus pieces. You could hold it up to the light and see all of this pulp floating around. Well, Sundrop disappeared years ago but recently I have seen it back in the stores. It no longer has the "floaty citrus" pieces but still good.

Have you ever eaten a Dr. Pepper pound cake or a 7-up pound cake? Well, here is a Sundrop Pound cake. This was just a good, dense, lemony pound cake. You could make the exact same pound cake with any "soda" or "pop". Mellow Yellow or Mountain Dew would be similar to Sundrop.

You can see my youngest alright "snuck" a little piece!

I loved how the glaze sunk to the bottom - so moist and yummy!

SUNDROP Pound Cake (adapted from Dining by Fireflies - Charlotte Jr. League)

1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs
3 1/2 cups flour, sifted
1 1/2 tsp vanilla
1/2 tsp lemon extract
7 oz Sundrop soft drink

Glaze

1 cup powdered sugar
1 tsp vanilla
enough Sundrop to reach a "drizzle" texture

Preheat oven to 325. Cream butter, shortening and sugar in a large bowl. Add eggs one at a time - beating after each one. Stir in flour slowly; Add vanilla, lemon and Sundrop. Pour into a butter, floured bundt pan. Bake one hour and twenty minutes. Use a knife to loosen pan from sides. Cool for about 20-30 minutes and then flip onto a plate. Mix glaze and drizzle over the top. After completely cooled, sprinkle with powdered sugar.

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Peanut Butter Pound Cake Filed under ( Annie, cake, dessert, family, Pound Cake )

Our oldest turned 17 today - can't even believe. She didn't want chocolate so I searched for a different cake to try and I found this Southern Living recipe. The whole family loves pound cake and peanut butter so I thought I would give it a try. We were very pleased! The cake was very moist but I have to say that my favorite part is the frosting. Oh My! I only "drizzled" the frosting on so I had quite a bit left over. I put it in a separate container, and we enjoyed each piece of cake with a nice serving of extra frosting. This frosting would be great with anything - just by the spoonful! Our Annie LOVES frosting!

Being 17 and determined to light her own candles :)

Peanut Butter Pound Cake (adapted from Southern Living Homestyle Cooking)

1 cup butter, softened
1/2 cup creamy peanut butter
2 cups sugar
1 cup packed brown sugar
5 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
1 Tbsp vanilla

Frosting:

2 cups sifted powdered sugar
1/3 cup creamy peanut butter
1/4 cup butter, melted
dash of salt
small can evaporated milk

Beat butter and peanut butter at medium speed for about 2 minutes or until soft and creamy; Gradually add sugars and mix; add eggs one at a time beating after each until yellow disappears - for about 5-7 minutes; Combine flour, baking powder, soda and salt mixing well; Add flour mixture to butter mixture alternating with milk - beginning and ending with flour mixture; Mix at low speed - add vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 350 for about 1 hr and 15-25 minutes or until tester comes out clean. Cool in pan on wire rack 10-15 minutes, remove from pan and cool completely on wire rack.

Frosting - Beat powdered sugar, peanut butter, butter and salt at low speed til well blended; Add 1/4 cup evaporated milk and beat until smooth; ( I used the whole can of evaporated milk to make it "drizzable") Drizzle over cake!

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