Grandma Holmes's Buttermilk Pound Cake

When I first told MDS that I was planning to make a pound cake recipe that I found in his Grandma's cookbook, he did not remember this cake. Then, when he taste-tested the batter, he remembered taste-testing this batter when his Grandma made this cake. Sometimes our taste memory is stronger than any other memory.

This cake is an old-fashioned cake. Many modern cakes are quickly mixed together in one bowl. This buttermilk pound cake requires the use of multiple bowls, an electric mixer and time. But the end result is worth the little extra effort. The cake has a rich taste and texture. I did not put any frosting on the cake, but a basic sugar glaze or a buttercream frosting would be delicious.

Grandma Holmes's Buttermilk Pound Cake 

All ingredients should be at room temperature.

• 2 sticks butter
• 5 eggs, separated
• 3 cups sugar
• 3 cups flour
• 1 cup buttermilk
• 1/3 tsp. baking soda
• 1 tsp. vanilla

In a large bowl, beat the butter with an electric mixer until creamy. Add the egg yolks, one at a time. Gradually add the sugar while beating continually. Stir the baking soda into the buttermilk, add to the sugar mixture alternately with the flour, slowly. Do not under beat this cake.

Wash beaters. Beat egg whites until stiff but not dry. Fold egg whites into the cake along with vanilla.

Pour the batter into a greased and floured tube pan. Bake at 350 until cake is golden brown and springs back when pressed with finger. Baking time should be about one hour. Allow to cool. Enjoy!

Cranberry Sauce

Cranberry sauce is so easy to make and is so delicious. You can make it ahead and serve it cold or just reheat it. MDS and I both grew up having the canned version that stayed in the shape of a can. No wonder neither of us liked cranberry sauce as kids.

The basic cranberry sauce recipe has a simple ratio: 1 cup water, 1 cup sugar, and 2 cups cranberries. If you have a different amount of cranberries, adjust the water and sugar accordingly. And, the sauce is easily enhanced. I like to use a little less water and sugar and add in a few tablespoons of orange juice and brandy. Other option enhancements could be honey or apricot preserves or anything that you might like. Cranberry sauce can be served warm or cold, depending on you preference.

Cranberry Sauce 

• 1 cup water
• 1 cup sugar
• 2 cups cranberries
• optional add ins, such as orange juice

In a saucepan, combine the water and sugar. Bring to a boil while stirring to dissolve the sugar. Continue to boil for five minutes. Add in cranberries and optional add ins. Return to boil, then reduce heat. Boil over medium heat while stirring occasionally for about ten minutes or until the cranberry sauce thickens. The cranberry skins will pop. Remove from heat. Serve warm or cold. Enjoy!

Hot Rolls

These Hot Rolls are another delicious bread recipe from Mom. They are easy to make, but do require some planning because the dough needs to be refrigerated overnight and, once shaped, the rolls need four hours to rise. But do not let the required advanced planning stop you from giving these rolls a try. Like all homemade breads, the wonderful smell of rising and baking bread will fill you home, making it hard not to eat one of these rolls the moment they are done baking.

Mom's recipe calls for lard. I used butter instead. I have nothing against lard; I just don't keep lard around. I suppose crisco or margarine could also work. Mom's recipe also called for the rolls to be baked at 450 for 20 minutes. I nearly burned the rolls about 15 minutes into the baking time. So, I would recommend 15 to 20 minutes at 375.

Hot Rolls 

• 6 Tbsp. butter
• 3/8 cup sugar
• 1/2 tsp. salt
• 1/4 cup warm water
• 1 package yeast
• 1/2 cup boiling water
• 1 egg, unbeaten
• 1/2 cup cold water
• 3 1/2 cup flour

Cream butter, sugar, and salt. Dissolve yeast in warm water (about 115 degrees). Add to the butter mixture the boiling water, egg, cold water and dissolved yeast. Add in flour and blend. Refrigerate dough overnight. 

Grease muffin tins. Make up shape of cloverleaf rolls by taking about a tablespoon of dough rolled into ball, then placing 3 balls in each muffin slot in the tin. Let stand covered for about four hours. Bake at 375 for 15 to 20 minutes. Allow to cool. Enjoy!