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Recipes
Million Dollar Pound Cake
By sugarbear
This moist pound cake will become an instant classic
- Serves: 12
- Cooking Time:1 hr 40 min
- Ingredients
- 1 pound butter, softened
- 3 cups sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Orange glaze (optional)
Antique Buttermilk Coffee Cake
By sugarbear
1. Preheat oven to 350 degrees F
- 1 1/2 cups sugar
- 1/3 cup chopped pecans
- 1/2 cup unsalted butter, chilled and cut into pieces
- 1 tablespoon unsalted butter, melted
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons orange peel, grated
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 1/2 cups unsweetened frozen blueberries, or fresh blueberries
Fruit Cocktail Cake Icing
By sugarbear
1. Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirr...
- 1 1/2 cups sugar
- 1 cup butter
- 1/2 cup pecans
- 1/2 cup coconut
- 3/4 cup whole milk
Chocolate Buttermilk Pie
By sugarbear
1. Prepare crust according to package directions for a baked pie
- Makes 8 servings
- 9-inch prepared refrigerated pie crust or frozen prepared pie crust
- 1 1/2 sticks butter (12 tablespoons)
- 1/3 cup cocoa powder
- 1 1/2 cups sugar
- 4 large whole eggs
- 2 tablespoons all-purpose flour
- 1 cup buttermilk (See Note)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Vanilla ice cream for serving, if desired
Plum Cake
By sugarbear
1. Preheat oven to 350°F
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick butter, softened
- 1 –3/4 cups granulated sugar
- 4 eggs
- 1 –1/2 tsp vanilla extract
- 1/3 cup milk
- 2 (15-oz) cans whole purple plums, halved, pitted, and drained
- 1 tsp ground cinnamon
English Muffin Bread
By sugarbear
MAKES 2 LOAVES
- Cornmeal
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120 degrees
Bartlesville Cream Pie
By sugarbear
For the cake: Preheat the oven to 350 degrees F
- Cake:
- 1 stick (8 tablespoons) salted butter, plus more for buttering the pan
- 1 cup all-purpose flour, plus more for dusting
- 2 heaping tablespoons cocoa, plus more for dusting
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1/2 cup boiling water
- 1/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
- Pudding:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 1 1/2 cups whole milk
- 2 large egg yolks
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- Glaze:
- 1 cup heavy cream
- 8 ounces bittersweet or semisweet chocolate
- 1 teaspoon vanilla extract
Peach Dumplings
By sugarbear
1. Heat oven to 350 degrees
- Topping:
- 2 large peaches
- 1 cup sugar
- 1 cup butter
- 1 cup water
- 8 pieces refrigerated crescent-roll dough
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
Vintage Bread Pudding
By sugarbear
1. In medium bowl, combine all ingredients except french bread
- 1/2 loaf french bread, cubed
- 9 eggs
- 2 cup whole milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla
- 1/2 cup honey
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
Brown Butter Frosting:
By sugarbear
1. Heat butter in a large saucepan over medium heat until boiling
- 1/2 c. butter
- 4 c. powdered sugar
- 1-1/2 tsp. vanilla extract
- 3 tbsp. milk