Old Fashioned Pound Cake

For Megan's birthday this year, I made this cake and brought it to Mom's for the usual Saturday night get-together. The cake was a hit with everyone, including Lorelei, Delilah, and Amanda, pictured here about to dive head first into the cake at Megan's urging. Don't worry, we stopped the girls from devouring the cake so that we could all sing happy birthday to Megan. Normally, it is my job to slice the cake. This time, Ryan took over this responsibility and did a better job than I could have done. I think Ryan is now the official Buckley family cake server.

The term "pound cake" comes from recipes with a pound of butter in the batter, and this pound cake really does call for a pound of butter. Of course, that is both the reason for the name and the reason it is so tasty. The resulting cake is a classic dense cake. No frosting is necessary and a simple dusting with powdered sugar might be nice. Next time I make this cake, I might try a chocolate fudge type frosting. But Megan is not a chocolate fan (is she really my sister?), so I used a cream cheese frosting. The result was delicious. Frosting or no frosting, you cannot go wrong with this cake.

Old Fashioned Pound Cake 

• 1 pound butter
• 3 cups sugar
• 6 eggs
• 4 cups flour
• 2/3 cup milk
• 1/2 tsp. salt
• 2 tsp. vanilla

Cream together butter and sugar until light and fluffy. Add eggs one at a time. Sift together the flour and salt. Add flour alternately with the milk, beginning and ending with flour. Add vanilla. Pour batter into a well-greased ten-inch tube pan or Bundt pan. Bake at 350 until cake begins to brown (about 15 minutes). Then, lower the temperature to 325 until cake is done. Bake for a total time of about an hour and a half or until the cake leaves the side of the cake pan. Allow to cool. Enjoy!

Sandwich Bread

Mom often made bread when we were young. Nowadays, Mom mostly makes her French Bread. But her recipe box contains many bread recipes that she used to make regularly. This sandwich bread recipe is one of them. The smell of rising bread brings me back to my childhood every time.

This sandwich bread is made entirely with whole wheat flour. The resulting bread is a very sturdy wheat bread and heavier than most store-bought wheat breads. Do not let the whole wheat flour intimidate you. The dough may not be as elastic as most bread doughs, but the resulting bread is delicious. By using loaf pans, the bread is easy to use for lunch sandwiches.

Sandwich Bread 

• 1 package yeast
• 3/4 cup warm water, about 120 degrees
• 5+ cups whole wheat flour, separated
• 2 cups milk
• 1/4 cup oil
• 1/4 cup honey
• 2 tsp. salt

Combine yeast and water and let stand until foamy. Combine one cup wheat flour and milk in a sauce pan; cook and stir constantly until it forms a smooth ball. Add oil, honey and one cup whole wheat flour. Stir well and cool to lukewarm. Add yeast and three cups whole wheat flour, one cup at a time. Add in salt. Stir well. Let rest for 10 minutes. Knead dough for three minutes. Add extra flour as necessary (1 to 2 cups) to keep dough from sticking. Dough will not be elastic. May need to coat hands in oil.

Cover and let rise until double in size. Punch down. Form dough into two loaves and place in well oiled loaf pans. Allow dough to rise until slightly over the rim of the pan. Bake at 375 for 30 to 50 minutes. Paint top of loaves with butter for last ten minutes. Allow to cool. Enjoy!

Grandma Holmes's Tomato Pudding

In looking through some of Grandma Holmes's recipes, I found a curious one. MDS did not remember the recipe and actually thought it sounded gross. But, to me, it sounded good. Tomato Pudding is a bread pudding that is baked in the oven. Like any bread pudding, it is a perfect use for bread that is about to become stale. Using Google, I learned that tomato pudding is in fact a common side dish in the south and also Northern Michigan. I suspect Grandma Holmes learned of this recipe via Northern Michigan.

Tomato Pudding makes a good side dish. I followed the recipe as is, but there could be some adjustments that could really make this dish. Next time I make this dish, I might try using some fresh garlic and oregano. MDS thought mixing in some cooked ground Italian sausage would make for a good addition. I saw some recipes that added a bit of cheese, usually just on top. Whether you follow the recipe as is or adjust it to suit your tastes, this dish is easy to make and enjoy.

Tomato Pudding 

• 1 (8 ounce) can tomato sauce
•  1/2 cup brown sugar
• 3/4 cup boiling water
• 6 tablespoon butter
• 5 slices bread, cubed

In a saucepan, combine tomato sauce, brown sugar and boiling water. Bring to a boil and continue boiling for five minutes, stirring occasionally. Meanwhile, in a casserole, melt the butter. Add in the cubed bread and toss the bread to coat with butter. Pour the tomato sauce over the bread. Bake for about 30 minutes at 350. Broil for the last minute if desired. Enjoy!