RECIPES II (BAKED POTATOES & CREAM CHEESE POUND CAKE

This week I am sharing three new recipes (Baked Potatoes and Cream Cheese Pound Cake)from my kitchen.  I have used these recipes for a long time and my family enjoyed these.

 

I hope you and your family will enjoy these as much as mine!

Baked Potatoes

Wash and cube red potatoes with skin on.

Drizzle with extra virgin olive oil, coat with a package of zesty Italian dressing mix and stir to coat.

Add minced onion for flavor, salt and pepper to taste. Cook 400 degree oven for 45 minutes or until tender.

Top with grated Parmesan cheese.

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Cream Cheese Pound Cake
 
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese (at room temperature)
3 cups sugar
6 large eggs
1 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3 cups all purpose flour
1/2  teaspoon baking soda
1/2 cup milk

1. Preheat the oven to 325°F. Lightly butter a 10-inch bundt pan, then flour it.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes.

3.  Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

4.  Sift together flour and baking soda.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla and almond extract.

5. Pour the batter into the prepared pan and shake lightly to even out the top and get rid of large air bubbles. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.

6. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

 
 

 
 

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