Guest Post: Sour Cream Pound Cake Recipe

This is a guest post by Erica of This Flourishing Life. Please visit her blog to thank her for this great recipe!

This special recipe for Sour Cream Pound Cake is from my Granny. I wish I had a picture because words just don't do it justice! 

 

Ingredients: 

1 Pound Cake Pan 

3 Cups Flour (sifted) 

3 Cups Sugar 

1/2 Pound Butter (this is Southern after all) 

6 Eggs 

1/2 t Salt 

1/4 t Baking Soda 

8oz Sour Cream (full fat) 

1t each of these flavorings: Vanilla, Lemon, Coconut, and Orange 

1/2 t Almond Flavoring  

Making It: 

Cream butter. Add sugar and continue to cream. Add eggs one at a time while blending. Add flavorings. In a separate bowl mix flour, baking soda, and salt. Add flour mixture slowly to your other mixture (sugar, butter, etc.) and mix together. Grease and flour baking pan. Bake for 1 1/2 hours at 300 degrees. 

I love this recipe because it doesn't taste like any other pound cake I've ever had. The sour cream helps to keep it moist, and the flavorings help to keep it from being bland. If you would like to keep this dessert more naturally flavored (instead of using the artificial flavorings), you can use almond butter or coconut butter, real vanilla extract, and lemon or orange zest instead of the flavorings. Enjoy!  

*Erica is the writer and creator of This Flourishing Life, a blog where she desires to glorify God through her ramblings about Jesus, organics, recipes, cloth diapering, mommy stuff, health issues, reviews, and giveaways. If you would like to read more from Erica, you can check out her Blog and Facebook Page.*

 

Favorite #Fall Recipe: "Caramel" Apple Dip

My mom taught me this one and it's a favorite at all our family gatherings, especially in the fall when Granny Smith apples are crisp!

1 pkg. Cream Cheese (1/3 fat and Neufchatel Cheese work well, too)

1 cup Brown Sugar, packed (make sure there are no lumps!)

1 tsp. Vanilla (I love Mexican Vanilla, much richer flavor)

Soften the cream cheese by letting it sit at room temperature for about 30 minutes. In a medium mixing bowl, add all ingredients and beat with a mixer until smooth. Refrigerate for at least 1 hour prior to serving (can be stored longer--as long as you would keep cream cheese).

Serve with fruit of all kinds, but it's best with Granny Smith apples.

Do you have a favorite fall recipe? I'd love it if you'd share it with me! Post a comment below or email me!

Guest Post: Eggplant Lasagna

Last Saturday, I was busy teaching a couponing class. Maria S of Maria S Hand Made Love gave us a yummy recipe for Sour Cream and Chicken Enchiladas. I made them before I posted the recipe and they were delicious!

Maria returned the favor by posting my Eggplant Lasagna recipe. Please visit her site and thank her for sharing with us!

$1/1 Hormel Always Tender Pork Loin + Recipe

Print your Hormel Coupon now. These are ususally around $5 at Walmart, so a pretty good deal on meat.


Here's a recipe that's been a sure-fire hit with everyone I've made it for:


1 Pork Loin
3 Clove Garlic, coarsely chopped
2 Tbsp Dried Rosemary
1 Tbsp Olive Oil
1 tsp Sea Salt (or other coarsely ground salt)
1/2 tsp Pepper (freshly ground is best)


Lay a piece of Saran wrap or Glad Cling Wrap on a cutting board. Place the Pork Loin on top of it. Rub the Oilve Oil all over the Pork Loin. Sprinkle Salt, Pepper, Rosemary, and Garlic over the Pork Loin, covering it all over. Wrap tightly in the wrap and place in the refrigerator for 4-8 hours for best flavor. 


To cook, prepare a grill and place the unwrapped Pork Loin on the grill. Grill for about 45 minutes, turning often.