M-J’s Pound Cake Recipe
2 Sticks of Room-Temperature Butter, OR One Stick of Butter and 1/2 Cup of Coconut Oil
2 Cups of Sugar
3 Cups of White or Unbleached White Flour
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Tablespoon of Vanilla, OR Two Teaspoons of Vanilla and One Teaspoon of Almond Extract
3/4 Cup of Buttermilk, OR Milk plus One Tablespoon of Lemon Juice
Preheat oven to 350°. Cream the butter and sugar, add vanilla and almond extracts, then beat until fluffy. Blend in half of the eggs. Gradually add flour and other dry ingredients (I usually combine the flour, baking powder, baking soda and salt in a large measuring cup, & mix it with a fork so it’s ready to be incorporated into the batter); add the other two eggs, beating, then gradually add the milk. Beat for three minutes. Pour into a 13″ Pullman loaf pan, or two regular meatloaf-pans, and bake for 1.5 hours OR until a thin knife or skewer inserted into the cake’s center comes out clean.
Strawberry desserts are simple. Just arrange washed and trimmed fresh berries on pound cake slices, shortcakes, or angel food cake, and decorate with whipped cream. According to the American Algonquin tribe, Strawberry season begins this year on Summer Solstice, which is always the longest day of the year–seventeen hours long, to be precise. This full moon coincides with strawberry season’s start in the Northern Hemisphere once every seventy years, which is why the June 20th, 2016 full moon is called “Strawberry Moon“. ©M-J de Mesterton 2016
Make lemon meringue pie in a tart pan for an elegant, stylish crust. The golden crust is achieved with butter and tinted coconut oil.
©M-J de Mesterton, The Elegant Cook 2014
A slice of angel food cake is adorned with fresh strawberries and whipped cream applied with a pastry bag, for an easy-to-prepare, elegant dessert. This angel food cake was store-bought, as it is challenging to produce at home. Serve strawberries-and-cream on any sort of vanilla or white cake to create a brilliant ending to luncheon or dinner.
Courtesy of Melody-Jeanne “M-J” de Mesterton ©2013
|An elegant strawberry dessert is made by cutting two thin slices of pound cake into round pieces, placing sliced strawberries upon the first one, covering it with piped-on whipped cream, and repeating the process in artful fashion.
©M-J de Mesterton 2011