Baked

Cornbread Casserole

By now, most people have seen the yummy recipe videos online. This recipe sort of came from one of those, but I’ve changed it so many times, I don’t even remember what it originally had in it. I do remember it was supposed to be chicken, but ground beef is easier and I’m lazy.

Cornbread casserole is easy, reheats well, and you can make it anything you want.

Ingredients:

  • Ground beef
  • Taco or burrito seasoning
  • Cheese
  • Cornbread
  • Beans
  • Ro-tel tomatoes with peppers
  • Corn

Ingredients

You’ll notice I didn’t say what kind of cheese, beans or corn. That’s because you can use whatever kind you want. I like to use chipotle beans, southwest corn and Mexican blend cheese. You can also use as much ground beef as you want. If you’re making a 9 x 13 pan, 2 lbs. makes it good and meaty.

  1. Brown ground beef – drain if needed
  2. Add taco/burrito seasoning and stir
  3. Drain corn and beans if you want. If you like your casserole extra saucy just dump the cans in
  4. Add corn, beans and tomatoes
  5. Stir it all together and let it simmer while you make the cornbread.

In the pan     Simmering

You can either make cornbread from scratch, or use a packaged cornbread mix. The cornbread batter will be poured on top, so make it as thick or thin as you like. A single batch of cornbread batter makes a thin, even layer. If you double the recipe, it cooks up to about the same thickness as cornbread in a 9 x 9 pan.

  1. Spray a 9 x 13 pan with cooking spray
  2. Pour in meat mixture
  3. OR pour in half the meat mixture, add a layer of cheese, then add the rest of the meat mixture.
  4. Pour cornbread on top
  5. Sprinkle cheese over cornbread.
  6. Bake according to cornbread instructions – probably something along the lines of 400 for 25 minutes.

layers   Topping

I like to serve it with sour cream, but I think it would probably be good with guacamole, too.

Baked

As the kids would say, easy peasy! Have fun making it whatever you want, adding or changing anything you want.

 

Cheese

Hard Cheese

I FINALLY get to make hard cheese! I’ve been waiting to get a cheese press, and I finally did it. Now, some people say, “Oh, poo! You don’t need a cheese press. You can use plastic pipes for molds and weights to apply the right enough of pressure.” Really? OK, yeah, you can. But, no. I read the instructions for different cheeses and they said things like, “Apply 10 pounds of pressure for 10 minutes. Then, apply 20 pounds of pressure for 10 minutes. Finally, apply 50 pounds of pressure for 12 hours.” So, I can make molds, buy weights, and have a clunky thing that may or may not work. Or…I can get a real cheese press.

The set

It may not look like much, but it has springs that are gauged to specific weights. Press it and forget it. I was so excited to get going!

I decide to start with farmhouse cheddar because it’s supposed to be easy. First, 2 gallons of milk. And a pot big enough. I discovered my cheese pot is 2 gallons, which doesn’t leave any room for stirring and stuff. For this batch, I guess I’ll use my canning pot.

Milk

Cheese directions are crazy. Heat to 90 degrees, add starter, keep at 90 degrees for 45 minutes, add rennet, heat to 100 degrees, BUT increase heat slowly enough that it takes 30 minutes to increase 10 degrees, keep at 100 for 45 minutes, cut, set, drain, press. Easy, right?

Mesophilic      After starter

adding salt

That lumpy stuff at the end, there? I’m pretty sure it’s supposed to be more clumpy, and less like soggy cottage cheese. I was super-careful to follow all the directions, but it was hard to know if I was doing the heating part exactly right.

When I took my cheese making class last year, I remember specifically the teacher saying if you followed the directions, you would have cheese. It may not be the cheese you thought it was going to be, but it would be cheese. Before taking that class, I probably would have dumped this goopy mess. But, what the heck. Let’s follow the pressing directions and see what happens.

Press 2

The cheese mold gets lined with cheese cloth, then the cheese goop gets glopped into it. A disc, called a follower, goes on top, and the block over that. The wooden part gets tightened down, and the whey is pressed from the curd. Words like goop and glop are probably not supposed to be used at this point, but that’s what it is.

It’s set at 50 pounds, so I go to bed and hope for the best. I’m really afraid that I’m going to take it out of the mold in the morning, and it’s just going to sploosh all over the place.

Ta da!

Cheese

Yeah, I know. It doesn’t look like cheddar. It’s still pretty crumbly. It has to set for 2-4 days to dry out, then it gets waxed and ages for 4 weeks.

This is after setting for about 30 minutes.

Huh

I wasn’t going to try another until my first cheese was done. Since I can see there are problems with this one, I’ll try another in a few days. I guess there really is an art to this whole cheese thing.

 

 

 

0929150803b

Homemade Homegrown Thanksgiving

Well, we did it. We pulled off our down home Thanksgiving! After doing this, I understand why pioneer women stayed home to cook and clean. It takes a lot of time. Maybe not the cleaning part, because dirty floors and outdoor toilets don’t require a lot of attention. But, boy, the growing, prepping, cooking takes time. Even with electric appliances.

The final menu:

  • Turkey
  • Corn bread and sausage stuffing
  • Mashed potatoes
  • Glazed carrots
  • Green beans and bacon
  • Pattypan and Ricotta quiche
  • Dinner rolls
  • Deviled eggs
  • Pumpkin Pie
  • Holiday cookies

My shopping list had a whopping 7 items on it, including spices, half and half, whipping cream, and celery. Yeah, I had to break away from the farm for celery. Not only were we not able to grow it here, but we couldn’t find it at farmers markets, either. Still, not bad. The sausage and bacon came from our friends at R Heritage farm. The one item that was sadly missing was corn. Rats got to our cornfield before harvest. Everything else came straight from our backyard and kitchen.

While it was nice to head out to the backyard to gather Thanksgiving, it was the longest prep timeline ever. Besides the big projects like planting and processing, there is also the daily feeding, watering, and cleaning, etc.

Spring prep and planting:0509151105 (450x800)

  • Buy chicks so they will be laying eggs in time (Hens start laying around 20 weeks)
  • Potatoes
  • Carrots
  • Green beans
  • Squash
  • Pumpkins

 

Summer prep:

  • Buy turkey chicks (Turkeys are processed at 4-6 months)
  • Harvest and can green beans
  • Process and can chicken stock

November:

  • Harvest potatoes, pumpkins, squash and carrots
  • Make pumpkin puree

Week of:Turkey hunter

  • Catch and process turkey (this is harder when it’s been raining and the yard is muddy and slippery)
  • Bake corn bread
  • Prepare pie crusts
  • Slice carrots
  • Bake dinner rolls
  • Bake cookies

Everything else was pulled together on Thanksgiving.

Now, we missed some holiday standards because I was determined to bring as much as possible from the back yard.  There were no cranberries, and no sweet potatoes, which are my favorite. Next year, we can probably grow sweet potatoes, and some mushrooms would be good. I don’t see cranberries happening anytime soon. Something about a bog, or something.  Hmm. Maybe we could do that. We’ll see.

Christmas is right around the corner, and our Christmas dinner will be as much from home as possible, but I’ll have to bring in other goodies, too.

Thanksgiving will continue to be homegrown, and I’m sure will evolve over the years. It’s not a matter  of having or making MORE. For us, it’s about doing it ourselves, appreciating where we are and what we’re able to produce, and providing for our family. It also reminds us to be thankful year-round. And that’s the very best part.

 

Monkey bread

Monkey Bread – Lots of Options

By now, many of you have seen the video for Chocolate Cream Cheese Stuffed Monkey Bread. If you haven’t, check it out here.

https://youtu.be/L91LfZpu_uc

Yummy, right?

Charlie came home from work and asked if I had seen the video. Usually, if he brings something to my attention face-to-face, instead of just on Facebook, I know he’s interested. I was going to town anyway, so I decided to pick up the ingredients.

A twenty minute drive to the store allows plenty of time to think about what you’re shopping for. I like cream cheese, but it seemed like maybe I could do something different. S’mores-inspired monkey bread, with marshmallows instead of cream cheese, sounded pretty good. But then, so did caramel apple monkey bread. Once I got to the store, I saw raspberries. Oooh, that would be good with chocolate chips (or white chocolate chips), too.

I took a pass on the raspberries, and decided to make 1/2 cream cheese, and 1/2 cinnamon apple. I picked up walnuts, cream cheese, caramel bits and apples, and refrigerator biscuits. I have everything else at home, in the pantry.

I peeled and chopped 2 apples, and mixed them with 1/2 cup sugar and 1 tsp cinnamon. I also cut the cream cheese into cubes. In the video, it shows the biscuits being cut in half. There are only 8 biscuits, and it seemed like I needed more than 16 pieces, so I cut them in quarters.  Smooshing the quarters into large enough pieces to accommodate the cream cheese or the apples took a little work.

The video speeds up to show making the little balls. That’s because it’s really tedious. It takes awhile to stuff them and squish the dough together. Not hard, but it probably took about 30 minutes. Allow time for this if you decide to try this.

I put a chunk of cream cheese and a few chocolate chips in half of the dough pieces. In the other half, I put the cinnamon apples and a few caramel bits. As I finished each batch, I shook, shook, shook them in the cinnamon sugar. I put the cream cheese balls on one side of the pan, and the cinnamon apple on the other side, layering them with walnuts and glaze like the video instructs.

After baking and plopping them on a plate, the filling stayed hot a long time. I would say, count on letting them cool 10-20 minutes before serving.

Carly and the kids had come for dinner, so I had lots of taste testers. Both kinds were good, but the Cinnamon Caramel Apple was by far the favorite. The kids called them Cinnamon Apple Pops. They were like little, mini apple pies. That half of the plate went pretty fast. The cream cheese half went too, but not quite as fast.

Notes for next time:  1) Get two rolls of biscuits and cut them in half, instead of quarters. I think it may cut down on the prep time, not having to squish the biscuits so thin. Then again, it may end up being too doughy. OR, I could squish them thin, and just have room to put more filling in them. 2) Get raspberries. After the success of the Cinnamon Caramel Apple, I want to see what the family thinks of Chocolate Raspberry.

Bottom line, this recipe was a hit! If the cream cheese and chocolate, or the caramel cinnamon apple doesn’t sound good to you, think about what does. I think this recipe is only limited by your imagination. Any kind of pie filling you like, could be wrapped up. If you’re pressed for time, I imagine store-bought pie filling would work in a pinch. If cinnamon doesn’t seem to go with what you’re doing, shake the balls in just sugar. Instead of a brown sugar and butter glaze, maybe powdered sugar would be better.

Give it a try and let me know what you do! I’m sure there are lots of great ideas.

Cover

Sweet Pickle Relish

I LOVE sweet relish. When I have a hot dog, it’s relish only. A barbecue without relish is tremendously disappointing to me. I feel comfortable canning pickles, and I felt like it was time to tackle relish. But have you seen all the little diced pieces???

I didn’t have a food processor, and didn’t particularly want another appliance to figure out. This summer, I found a food processor attachment for my Kitchen Aid mixer. It slices, it dices, it does it all! I love it. And it made dicing all the relish ingredients super-easy.

Here is the recipe from the Ball Blue Book. I had to make a couple of adjustments because I wanted it to be prettier. Yes, really. For the onions, I used half white onions, and half red onions. Then, instead of green peppers, I used orange. It’s REALLY pretty!

Recipe

Ingredients  Ingredients2

Pickling Salt

It’s a very easy recipe to follow, and it’s processed in a water bath. No pressure canner needed! When the veggies are done soaking in salt water, the best way to drain them is to line a sieve with cheesecloth so none of the little pieces go down the drain. While that drains, combine the other ingredients in a pot, bring it to a boil, then add the veggies and simmer.

In the pot  Simmering

 

 

 

 

 

 

 

 

Simmer, then scoop your relish into the jars, close them up, and drop them in the canner. Process for 10 minutes, and you have relish. Easy-peasy.

When the relish is first canned, each of the individual flavors stands out, especially the onion. I thought of it as pickle salsa. Within just a couple of days, the flavors really start to blend together and become even more relishy. YUM!

JarsI’ve said before, I don’t want to be responsible to anybody getting sick from canning. If you haven’t canned before, I would say purchase the “Ball Complete Book of Home Preserving.” This book is easy to follow and explains all the processes to make sure you’re canning safely.

I made 6 jars of relish about a week ago, and I’m down to 3 jars already. Tori apologized for one of the jars going so fast. What I didn’t realize at the time was that particular jar only had about a tablespoon of relish left in it. She was eating the relish straight from the jar. Carly came to visit and had a taste, and there went another jar. She likes it straight from the jar, too.

I’ve been keeping an eye on our cucumbers in the garden, and I think I’m going to have enough for one more round of relish. I’ll have to hide it from the kids and ration it out over the winter.

You can find the Ball preserving book, as well as canning supplies, AND the Kitchen Aid food processor attachment at my Amazon store.  http://astore.amazon.com/redmwood-20

Canned

Chicken Stock

After butchering all the chickens, Charlie saved the torsos for me. Do chickens have torsos? Or do I call it carcasses? Anyway, all the leftovers came to me. I’ve never made homemade chicken stock before, but it was time to learn. Turns out it’s an easy, stay-home-all-day job.

The recipe calls for 3-4 lbs of chicken. I doubled that because I was going to can it. Anytime I’m canning, I want to make it worth the time, especially when using the pressure canner. When I first purchased a little countertop scale, I was a little afraid I was wasting my money on something I’d rarely use. Turns out, I use it all the time. Farm life is measured in pounds, not tablespoons! Three torsos and necks = 7-8 pounds.

While the chicken starts boiling, I chopped the veggies and extras. Celery, onions, salt, pepper and bay leaves. Yep, the onions are from the garden. Then, everything gets dumped in the pot and simmers for 2 hours. (I read afterwards that some people prefer simmering for 4-6 hours, for stronger taste. I’ll try that next time.)

Veggies salt and pepper

Boiling stock

Once it’s all done simmering, the chicken and veggies are removed, and the rest of the broth is strained to get all the stuff out.  I found this handy little cloth strainer and stand at a local farm store. It should come in handy with stock, cheese, and jelly.

Straining

Time to wait for the fat to float. This is going to take awhile, so it’s a good time to run to town. I have to laugh sometimes at how I organize my days. Errands are run at down times in the middle of projects. When I get home, I can skim the fat from the top of the broth.

Fat floats

Charlie and I bought some 1/2 gallon jars at the farm store, thinking I would can the stock in that size jar to be used for soups. Turns out it’s not considered safe to can stock in a jar that large. Good thing I always double check the safety guidelines. It would be better if I checked those guidelines BEFORE I was ready to can something. If I had been really lucky, I would have had quart jars and lids on hand, but I’m not quite that lucky. If I had checked guidelines before going to town, I could have brought home quart jars, but that didn’t happen either. Fortunately, I had some pint jars and lids available. I can make this work.

Canned

I only have 8 jars, so I have to freeze the rest, but that’s OK. It will be wonderful in Charlie’s rice pilaf.

Baby Riley is due any day now, and Carly is feeling VERY pregnant. I decided I needed to take her some chicken soup. Every single thing is straight from the yard. All she has to do is make it. How yummy is that!

Chicken soup

**NOTE: Chicken stock needs to be canned in a pressure canner.

For canning recipes and supplies, check out my Amazon Store.

http://astore.amazon.com/redmwood-20

Packaged

Packaging Chicken

Now that it’s over I can talk about it. Thursday was traumatic, but every day after that got a little easier. I’m talking about catching, processing, butchering, and packaging our meat birds. The yard was crowded, the feed bill high, and it was time.

Flock  Red Chicken

We bought these birds specifically for meat, but that didn’t make sentencing them to death any easier. We had a dozen meat chickens, plus some others. It’s the “others” that made me cry. We bought 6 ducks for eggs, but 4 of them ended up being male, so those were going to go. We also had Sportacus the rooster. He wasn’t quite an “attack” rooster, but he liked to run up behind me, then act like he wasn’t up to anything when I turned around. Since we were set up for processing, it was a good time for him to go, too.  The most difficult were the girls. After about two years, their egg production drops off significantly. We had 9 birds that were this age, and we rounded up 5 of them. The other 4 girls are more like pets, and I just couldn’t bring myself to send them to the plucker.

The birds aren’t supposed to eat for 24 hours or so before processing, so we gathered them all up Thursday evening, and closed them up in the coop. Charlie and I came at them from different sides, got them in a corner, then Charlie caught them with his fishing net. Easier said than done. Sportacus saw us coming at him, jumped the fence, and took off into the woods. So much for the brave rooster protecting his flock!

The egg birds did make it a little easier on us because they all huddled up on the feed cabinet. That gave us fewer birds to deal with in the yard. A couple of the boys made it easy to catch them because they tried to hide UNDER the shelter. Since they couldn’t see us, they must have thought we couldn’t see them. Wrong.

Girls Hiding

Boys Hiding

There are no pictures of the processing because I was hiding in the house. The plan was for me to be gone, but the scalder we rented had a gas leak, so I had to keep pots of boiling water available all day. Joe came up to help Charlie, saving me from the yucky parts. I’ll tell you the steps of processing now, so skip the rest of this paragraph if you don’t want to know. The chickens are put upside down in a metal cone. Being upside down actually makes them calm, so they’re just chilling out there. Then Charlie would slice their throats which killed them quickly. I couldn’t watch this part at all. Once they’re dead, the get dunked in hot – over 145 degrees – water for 15 seconds. This loosens the feathers. From there, they’re dropped into the plucker. I hate this machine. It’s a plastic tub, with “fingers” sticking out from the sides. The bottom of the tub spins, causing the chickens to bump into the fingers, which pluck all the feathers off. Once they’re plucked, they look more like the whole chickens you would buy at the grocery store, so I could look at them again. The last step was Charlie cleaning them out, then putting them in the chiller until the next day.

We had to wait until Sunday to actually butcher, package and freeze the meat. Apparently chickens go through rigor mortis. If you freeze them before rigor has passed, they’re preserved at this stage and will end up being tough.  (The older egg birds would probably be tough anyway, so we froze them right away for stew meat.) Charlie cut them into breasts, wings, legs and thighs. We set aside several of the torsos and necks to make chicken stock right away, and froze the rest of them for chicken stock later.

Check out how big those wings and thighs are! You don’t see them like that at the grocery store.

Wings   Thighs

We had everything butchered and packaged in about 2 hours. This should last several weeks.

Ready to freeze

While we butchered and packaged, we had a whole bird on the rotisserie. Now that they look like meat instead of birds, I can tolerate them a lot better. And, served with veggies from the back yard, this one was delicious!

Rotisserie

 

Ingredients

Princess Cake

Another birthday, another cake. I keep asking the kids if they want a fancy bakery cake, but they keep saying, “No! Gabba cake!” Raymond wanted an Avengers cake with strawberries from the garden. When I asked Reta Jean what kind of cake she wanted, she looked at me like I was not so bright and said, “BIRTHDAY cake, Gabba.” Well, duh, Punky! Any other requests? Pink, sparkles, princess and jelly beans. Well, OK. Let’s see what we can do.

I pulled together everything I thought I would need. I try to make everything from scratch, but Reta Jean’s birthday landed in the middle of a week and a half of guests. I had to cheat on the frosting. Carly thought Reta Jean would like a pound cake, which was great to me since it takes lots of eggs. I baked the cake in a tube pan so we’d have a hole in the middle, and also baked 5 little cupcakes. There was a plan brewing, and all I had to do was figure out how I was going to pull it all together.

Ingredients

 While the cake was baking, I got to work on the “towers.” I’ve been on Pinterest enough to have an idea of what to do. First step, melt white chocolate and color it pink. Next step, roll sugar cones in the pink chocolate.

Melted Chocolate     Dipping Cones

It takes a couple of rolls to get a smooth coat of chocolate. If I had more time, I would have rolled the top part of the cone first, and let it dry, then roll the pointy end. As it was, there was a little time crunch, and they ended up a little messy. Fortunately, Reta Jean was turning 3, and as long as the cake resembled a castle, I thought I was in pretty good shape.

Before the chocolate hardened, I dipped the rim in pink sugar. I also sprinkled the top, and added a little candy ball. I attached the ball with a little more melted chocolate. This added to the mess, but it looked much better with the little ball. Even though they weren’t as Pinterest-y as I would have liked, I think the overall look was really cute.

All Towers

Have you been wondering about the cupcakes? They’re to hold the jelly beans in the cones! I frosted the cupcakes with pink frosting, filled the cones with jelly beans, and plugged up the cones with the cupcakes.

Cupcakes  Jelly Beans

The cake is done and frosted, and I filled up the hole in the middle with jelly beans. I sliced the top of the cake to make it smooth. Then, I cut a small circle from this extra piece of cake, and covered the jelly bean hole with it. All that’s left is putting it all together. I sprinkled the cake with more pink sugar, and used more little candy balls to ring the cake and cupcakes, and make a castle door.

Cake

Reta Jean loved it so much, she clapped and did a little wiggly dance. That was all I wanted! As it turned out, the cupcake/cone/jelly bean combination was the perfect serving size for little kids.  As happy as Reta Jean was to see the cake, all the kids giggled and cheered when we removed the cupcakes from the cones and jelly beans poured out. All the adults knew there were jelly beans in there, and it didn’t occur to me that the kids didn’t know about them. It was a really fun surprise for them. When we cut into the actual cake, even more jelly beans spilled out.

Pretty easy, overall. If I bake another castle, I’ll make sure I have more time, and fine-tune some of the decorations. As long as I can get giggles, grins, and happy dances, I’ll consider it a success!

Done

Pressure Canning, Take 1 – Green Beans

Nothing exploded! Before I try any of these new farm things, I research them to death. I don’t want to get into the middle of something and realize I’ve missed an important piece of information. Usually, by the time I take the leap, I’m pretty confident nothing serious will go wrong.

Pressure canning is a different thing, altogether. The more I researched the worse it got. If so many people are talking about exploding pressure canners, there must be something to it. Right? For this project I researched even more than usual. People who have been pressure canning for years have said over and over, if you follow the canner directions, you shouldn’t have any trouble. OK, well, I can follow directions, so time to take this on!

A few days ago, Charlie and I realized the green bean vines were loaded. So, today after animal chores, I picked 5 pounds of beans – and that was just the green beans growing outside the fence. There are even more inside the garden and I’ll get around to those.

Green bean vines  Fresh Picked

After picking the green beans, I then had to trim and cut them into 2 inch pieces. I got comfy on the couch and got to work. This part takes over an hour, and I’m thinking if I mess something up, this is a whole lot of work for nothing. Guess I better not mess up.

Ready to trim      Leftovers

Once the green beans were all trimmed, I had to boil the jars and lids. Since it takes forever for the darn pot to boil, I took a little break and shared the green bean bits with the animals. As usual, Spike was all over it. The chickens were willing to give them a try, but weren’t real fans.Snack time

Back to work! The jars, lids and green beans all get boiled. Then it’s time to put them all together. So far, so good. Up to this point, it’s just like regular canning. Every time I have to stop and wait for something to boil, I’m re-reading the pressure canner instructions. They seem pretty easy, but maybe I’m missing something really important.

Jar prep   Boiling Beans  LoadedI add the liquid, seal up the jars, and pop them into the canner. Based on the numbers in the canning book, I thought I would be canning 6 pints, but I ended up with 12. That made me feel even better. That’s a lot of green beans, done all at once.

The canner has a lid that slides into place, then there are 6 screws that tighten down to keep the lid on. The directions said to bring the pressure up to 10 pounds, so that’s what I did. Easy peasy. You put the little jiggly weight thingy on, and the pressure does what it’s supposed to do.  Every little noise I heard, I was expecting the whole thing to blow up. It never happened.

Ready for takeoff  Pressure on

Once the time was up, I let the canner pressure decrease by itself, just like the directions say. Taking the lid off was probably the scariest part. We had a family friend when I was a kid, and he opened an overheated car radiator. It blew up all over his face and burned him badly. I had images of this in my head as I unscrewed and turned the lid. Yeah, nothing. It opened. No problem.

I’m putting pressure canning into the “Way easier than I thought it would be” category. The entire process – from picking the beans to taking the jars out of the canner – took about 5 hours. Totally easy, and totally worth it. Now that I’ve conquered the pressure canner, I can’t wait to see what else I can can.

Done

Cake

Blueberry Upside Down Cake

In the past week, our hens have given us 106 eggs. Yes, ONE HUNDRED and SIX. And that doesn’t count the duck eggs. As a result, I’ve spent some time looking for recipes using a LOT of eggs. Scrambled eggs, omelets, quiche, frittatas, egg salad, deviled eggs, etc., I’ve heard over and over again. Those work, but really you can only eat so many things that taste like eggs. Charlie likes angel food cake, so I’ve made quite a few of those. Macaroons use egg whites, but only 4. That’s barely a dent.

eggs

I heard about a recipe for a 10-egg Pound Cake. When I looked up the recipe, it looked more like it would be a 10-pound Egg Cake. I read, “1 pound, or 10 eggs. 1 pound shortening,” and I was done. The thought of a pound of shortening just seems really wrong. But I felt like I was on the right track.

I found a recipe for pound cake that called for 6 eggs, and that sounded about right. We bought blueberries a the farmer’s market, and I wanted to use them. I didn’t find a recipe for blueberry pound cake, because I didn’t look. How hard could it be?

Here’s the recipe I used from allrecipes.com:

Ingredients:

1 1/2 cups butter
6 eggs
3 cups all-purpose flour
2 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 cup milk
Directions:
1. Grease and flour a tube or Bundt pan. Do not preheat oven.
2. In a medium bowl, mix flour, baking powder and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.
4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into tube or Bundt pan.
5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
6. Top with confectioners sugar or glaze.

Batter

Glaze:

  1. 2 cups confectioner’s sugar
  2. 3/4 cup lemon juice

Place sugar in bowl. Add lemon juice, 1 tablespoon at a time, until glaze is desired consistency.

Here’s what I did differently:

I replaced the vanilla with lemon extract and added 2 cups of blueberries.

I knew 2 cups was a lot of blueberries, but we really like blueberries. It only took an hour to bake, and it got huge. I guess the 2 cup of blueberries was a lot.

Baked

Once it cooled, I sliced the excess of the top and the kids and I snacked on it. It took several tries to get the darn thing out of the pan, and once it came out I knew why. All the blueberries sank to the bottom. All the blueberries. All the way to the bottom. I didn’t take a picture of the whole cake because it had chunks of blueberry missing. When I make this again, I’ll bake it in a regular round pan. The lemon cake and the lemon glaze, combined with the blueberries came out really nice. All in all, yummy! Even better, that’s SIX eggs in one shot.

Cake