It was a wonderful Mother's Day I was spoiled with time with
my kids and that was all I really wanted or needed. Hubby made
the best homemade 'Mother's Day Chicken' dinner too which was
a chicken breast pounded thin and panko breaded, then pan fried
and drizzled with raspberry sauce.. a variation on the coconut
chicken we had on our honeymoon many many moons ago which
turned out great!

I sure wish I would've had room or dessert and if I could
it would be this awesome DOUBLE VANILLA POUND CAKE. This is
terrific enjoyed any time of day with some sliced strawberries
and whipped cream. Maybe this weekend I can make space ;o)

Enjoy! Marzee
Marzee Email Me


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RECIPE: DOUBLE VANILLA POUND CAKE

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INGREDIENTS:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees. Pour milk into a saucepan,
add the vanilla bean and scald the milk. Let mixture cool
to room temperature. Remove vanilla bean, rinse it off,
and set aside. Resift the flour with the baking powder
and the salt onto a sheet of waxed paper; set aside. In
a large bowl, cream the butter with an electric mixer on
moderately high speed until light, about 3 minutes. Add
the vanilla sugar in two portions, beating thoroughly
after each portion is added. Beat in eggs, one at a time,
periodically scraping down the sides of the bowl to ensure
an even mixture. Blend in vanilla extract. On low speed,
add the sifted dry ingredients alternately with the milk,
beginning and ending with the dry ingredients. Pour and
scrape the batter into a lightly buttered, floured 10-inch
tube pan, a large square baking pan or three loaf pans.
Bake the cake on the lowest rack of the oven for about 1
hour, or until a toothpick inserted into the cake emerges
clean and dry. Cool the cake in the pan on a rack completely
before serving.

Category: Desserts, Cakes

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MAKE YOUR OWN VANILLA EXTRACT:
Simple yet takes 4 months to a year - worth the wait!

INGREDIENTS:
6 vanilla beans
1 fifth of vodka
glass jar or bottle

Split vanilla bean lengthwise with a sharp knife.
Place in jar with the vodka. Be sure beans are completely
covered with vodka. Seal tightly. Let stand in a cool,
dark place for 4 months to a year. Shake jar occasionally
during the standing time.

Yield: 1 quart

Tips:
Extract will strengthen upon standing. Store, tightly-
sealed, indefinitely in a cool, dark place. Place a
few drops of vanilla extract on a cotton ball. Place
in custard cup in back of refrigerator to diffuse odors.