NOOK edition now available

My book, Masters & Disasters of Cooking is now available as an ebook for the NOOK e-reader on the Barnes and Noble web site.

For a limited time only, get Free Ground Shipping when you purchase the print edition of Masters & Disasters of Cooking. This would make a great Christmas gift for a cook of any level, or anyone that loves good comical stories. Visit my web site for details on the FREE shipping discount.

Butter Pound Cake

I have a Butter Pound Cake in the oven right now and it is already making the house smell good. Back in 2010, I wrote a post about Lemon Pound Cake saying that when I make it I use a cake mix with a box of pudding. This time, I'm making a Butter Pound Cake and using an easy recipe that I have which makes a wonderful cake from scratch. If you're on a diet, I wouldn't read any further. This one is rich. If the icing doesn't appeal to you, dusting the top of the cake with powdered sugar is another option.

If you look at my last post about Pound Cakes, you will see that you can use just about any type of pan. I normally use a Bundt pan, which is what is mentioned in the recipe below.

Butter Pound Cake

1 C. butter, at room temperature
1 3/4 C. sugar
5 eggs
2 C. flour
1 t. vanilla

Preheat oven to 325 f. Grease and flour a Bundt pan, set aside. With a mixer, cream the butter, sugar, and vanilla together. Add eggs one at a time, beating well after each egg. Slowly add the flour a little at a time. Once the batter is mix thoroughly pour into the Bundt pan and bake for about an hour. Remove from oven and let cool slightly. Invert cake onto a plate. Let cake cool completely before applying icing below.

Powdered Sugar Icing

1/2 C. powdered sugar
1 T. butter, softened
1/2 t. vanilla

Mix all ingredients together and add boiling water a spoonful at a time until the mixture reaches the consistency to drizzle over the cake. Too thin and it will run off of the cake.

Masters & Disasters of Cooking on sale

My book, Masters & Disasters of Cooking is on sale for a limited time. Take 15% off your purchase from now until October 7, 2011. This book would make a great Christmas gift for you favorite cook or someone who loved funny stories. To purchase the book at 15% off, visit my web site. Thanks.

Carol

Community Salad

Below is an excerpt from my book, Masters & Disasters of Cooking. It's available in both print and ebook at Lulu.com or in print at amazon.com.

I love salads, but hate to make them. With the convenience of lettuce in bags now, putting together a bog salad is much easier than it used to be. This recipe is one that we’ve made at my office several times. Each of my co-workers in the office would be responsible for bringing in at least one ingredient listed in the recipe. Just before lunch, someone puts it all together in a large bowl and we have a great healthy lunch that everyone enjoys.

Chef’s Salad

1 large package lettuce, washed thoroughly
lean ham, cut into small pieces
1/2 pkg. fresh spinach
tomatoes, diced
radishes, sliced
1 cucumber, chopped
fresh mushrooms, sliced
green or red peppers, chopped
red onions, sliced into rings
broccoli flowerets
cauliflower flowerets
1 apple, chopped
1/4 lb. Cheddar cheese, shredded
1/4 lb. ham, chopped
1 pkg. Good Seasons Italian dressing
1 packet artificial sweetener croutons, optional

Mix all vegetables together in a large bowl. Add apple and ham and cheese as a top layer. Finish with rings of red onions and tomatoes. Mix Good Seasons dressing according to directions on package, but add the artificial sweetener prior to the oil. Add the dressing to salad just before serving.