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Hello everyone!!! Welcome to another episode of Sunday Cooking with Mom and Me. Join us as we show you how to make one of the best pound cakes you will ever taste. We have been making this cake for years now, and everyone loves it! Fire up those mixers and get ready because you will definitely want to try this one for yourself. Make sure you like and subscribe after watching the video, and share with all of your friends. If you are in search of a new mixer, a cake pan, or in search of some of the ingredients we used, then click the links below and find what suits your needs: Kitchen Aid Mixer: http://amzn.to/2fjLOmT Nordic Cake Pan: http://amzn.to/2hzLYaw Swans Down Cake Flour: http://amzn.to/2vbw7SN Dixie Crystals Powdered Sugar: http://amzn.to/2hzgjGb
Guys help me to get to 20,000 subscribers by sharing my videos where ever you are active on social media and with friends and family. This sweet potato pie is just like the one that momma or grandma used to make. Patti LaBelle can't hold a candle to this potato custard pie. Put this on your table or give one as a gift and they will be calling you a rock star! Thanksgiving, Christmas, New Years, Easter or just Sunday dinner. Holiday or not this pie will make you drool for more. Pies, cobblers, tarts and other desserts are the best way to say a big old southern "I love you." No matter if you live as far south as Texas or Georgia or as far North as New York or you might be in California on the West Coast or anywhere in-between or around the world ….. you’re gonna love this! Old Fashion Sweet Potato Pie 5 & ½ cups of baked sweet potatoes 4 cups of sugar 2 sticks butter (melted) 3 eggs 1 & ½ cups of milk 2 tbsp. lemon juice ½ tbsp. vanilla extract ½ tbsp. lemon extract ½ tbsp. butter extract 1 tsp. nutmeg 1 tsp. allspice 1 tsp. cinnamon 1 tsp. salt 6 tbsp. flour 3 pre-made pie shells (deep dish) Bake at 350 in pre-heated oven for 90 to 100 minutes. Let stand for 2 hours on cooling racks (until completely cool) before cutting. Enjoy! These pies freeze well, just slip into 1 gallon size freezer bags after they have cooled.
Join Amy as she makes a Lemon Bundt Cake. This cake is lemon heaven! It is made in an original Bundt pan and is very easy to cook! You will love this cake!! Enjoy! Please share! Amy's William-Sonoma Outlet Store Winter Sale Haul ~ Nordic Ware Original Anniversary Bundt Pan: https://youtu.be/3EUDd489Luo Please SUBSCRIBE to my channel, LIKE, and leave a COMMENT. Please visit my website: www.amylearnstocook.com Amy's Amazon store: http://astore.amazon.com/amyleatocoo0b-20
Recipe: http://www.marthastewart.com/1113618/best-pound-cake?socsrc=soc_yt_Food_edf_kc_KC0086__ How do you like your pound cake? Using just one recipe, learn how you can alter the texture from rich and dense to light and moist, with the addition of two ingredients. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt More "Primary Ingredient" Recipes: --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. http://www.youtube.com/user/everydayfoodvideos
VERY IMPORTANT!!!! Oven temps can VARY: I say 90 minutes bake time. Start checking at 90 min. by inserting a toothpick. It should come out clean. You may have to cook it as much as 15 more min. (1 hour 45 min. total). Printed recipe below:
This delicious Lemon Cream Cheese Pound Cake with it's light lemon glaze is a deep south original. This recipe comes from Meso's mother-in-law which has been in the family for generations. Crusty on the outside like a cookie but fluffy, light and moist on the inside.You'll be proud to put this dessert on your table.
Lemon Cream Cheese Pound Cake
3 cups plain flour (sifted)
3 cups sugar (sifted)
3 sticks butter (or margarine)
1 package instant lemon pudding
1 1/2 tablespoon lemon juice (pulp and lemon zest)
1 tsp. lemon flavor
1/2 tsp, vanilla flavor (or you may use 1 1/2 tsp. lemon only)
1 8 oz. pack cream cheese (room temperature)
6 large eggs (7 eggs if you only have medium) room temperature
dash of salt
Cream butter, cream cheese, and sugar together until light and fluffy. Add salt and flavoring, beat well. Add eggs, 1 at a time beating well after each egg. Spoon in flour and beat for 1 minute. Batter will be very thick. Spoon batter mixture into a greased and floured large tube pan (not bundt cake pan). Bake in pre-heated 325 degree temperature oven for at least 90 minutes. Then check for doneness by inserting a long toothpick. Toothpick should come out clean. If toothpick has damp dough on it return to oven and bake 15 more minutes. Let cool on rack in pan for 1 hour before removing.
Make sure all ingredients are room temperature before starting. Do not open oven door before 90 minutes! Happy Eating!