FREE Farberware Cookware Pan (1st 525; Must Share Recipe)
RUN!!! Calling all Vocalpoint members! Hurry over to score a FREE Farberware Cookware Pan for the first 525 only when you share a recipe (photo is not required). Hurry this won’t last long!
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Thanks Bethany!
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Taco chicken…….. as many chicken breast as you’d like, sprinkle with taco seasoning…bake at 350ºfor 30-35 mins covevered with foil. Top with salsa
Buttermilk Pound Cake
This cake is that kind of everyday cake you want around the kitchen. The crumb is moist, tender, tangy and flavorful. This buttermilk pound cake is best enjoyed the day after it is baked and has time to develop its flavors and to allow the glaze to really seep into the cake.
Ingredients
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter room temperature
3 cups granulated sugar
6 large eggs whole
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1 cup buttermilk room temperature
Recipe Details
Yield: 6 cups of batter or 45 ounces (6-8 Servings)
Course: Dessert
Directions
Preheat oven 325 degrees. Butter or oil pans to be used.
Sift together flour, baking soda, baking powder and salt. Set aside.
In a bowl on the electric mixer fitted with a paddle attachment, cream butter and sugar together.
Add eggs, beating well after each addition. Stir in lemon zest and vanilla.
Mix in ½ the flour mixture until it disappears into the batter. Stir in ½ the buttermilk. When the buttermilk is mixed in add the remaining ½ flour mixture. Scrap the bowl down well. Blend until flour mixture disappears into the batter, followed with the remaining buttermilk.
Pour batter into prepared pan.
Yields: Cupcakes- 1/3 c or 2 ½ oz per cupcake 6” x 2” cake pan- 20 ounces 8” x 2” 36 ounces 9” x 2” 46 ounces – 1 full recipe 10” x 2” 56 ounces- 1 ¼ x recipe
Note: A tube pan will take approximately 90 minutes, a loaf pan 60-65 minutes, cupcakes 15-20 minutes. Cake will pull away slightly from the pan and spring back when lightly touch in the middle of the cake. Let cool in the pan for 10 minutes before turning out onto a rack to cool completely.
why is it bouncing me back to you,,…
Ingredients Edit and Save
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Types of Salt
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Original recipe makes 4 servingsChange Servings
1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
1/4 tablespoon dried basil
1/4 tablespoon garlic powder
salt and pepper to taste
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Directions
In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.
Vocalpoint is awesome and I was able to score one of these! Thanks so much for posting!
Indian Frybread
Ingredients:
4 cups of flour…
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands
Directions:
Put flour in bowl, add baking powder, salt and powdered milk. Mix.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.
This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an “Indian Taco”.
just tried, was told they were out of coupons.
I was never able to get anywhere. it took forever to load, when I finally did it would ask for my username and password then bring me back to the login screen – never got any further
I forgot my password and it locked me out 🙁