6 blend cream pound Recipes

cake flour, baking soda, butter, softened, eggs, carton sour cream, vanilla extract

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

unsalted butter, sugar or 1 1/2 cups splenda blend for baking, eggs, all-purpose flour, baking powder, salt, heavy cream, pure vanilla extract (you may use lemon or almond instead)

boneless skinless chicken breasts (pounded to an even thickness between plastic, about 1/4 in thick), flour, egg, beaten, breadcrumbs, salt, fresh ground black pepper, butter (for frying , it s okay), cream cheese, softened, butter, softened, parsley, chopped walnuts, grated swiss cheese, cooked long grain and wild rice blend