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peach pound cake
"Make anything with love, and BAM! It's a beautiful meal."
"Who could ever weary of moonlit nights and well-cooked rice?"
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
"A good cook is like a sorceress who dispenses happiness."
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
"Cooking is a creation."
"'Tis an ill cook that cannot lick his own fingers."
"Cooking is like love.______________________________________
It should be entered into with abandon or not at all."
__Harriet Van Horne
Peach Pound Cake
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon bakin' powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
1) Preheat oven to 325°.
2) Grease a 10 inch bundt pan then coat it with confectioners' sugar.
3) In a large mixin' bowl, cream together the butter and sugar
'til light and fluffy.
4) Add the eggs one at a time, beatin' well with each addition.
5) Stir in the vanilla extract.
6) Set aside 1/4 cup of flour, then sift together the remainin' flour,
bakin' powder, cinnamon,, cloves and salt.
7) Gradually stir the dry ingredients into the creamed mixture.
8) Use the reserved flour to coat the chopped peaches.
9) Fold the floured peaches into the batter.
10) Spread the batter evenly in the prepared pan.
11) Bake for sixty to seventy minutes, or 'til a wooden toothpick inserted in the centre of the cake comes out clean.
12) Allow the cake to cool in the pan for ten minutes,
then invert it onto a wire rack and finish coolin' completely.
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*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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