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Grocery Coupons 05.08.08

 

 

Buttermilk Pound Cake 3

3 cups of sifted flour
1/2 teaspoon of soda
1/2 teaspoon of baking powder
3/4 teaspoon of salt
1/4 cup of  Saco buttermilk powder
1 cup of butter
2 cups of sugar
4 eggs
1 teaspoon of vanilla
1 teaspoon of lemon extract
1 cup of water

Sift together flour, soda, baking powder, salt and Saco buttermilk powder. Set aside. In a separate mixing bowl, cream together butter and sugar thoroughly. Add eggs, one at a time. Beat at medium speed with electric mixer 2 1/2 minutes. Add vanilla and lemon extract. Add dry ingredients to creamed mixture alternately with water beginning and ending with dry ingredients. DO NOT OVER-BEAT. Place in greased and floured bundt pan. Bake at 350ºF. for 50 to 60 minutes or until cake tests done with wooden pick. Let cake cool in pan 10 minutes, then turn it out on a rack and cool completely. Serve unfrosted or sift a little confectioners' sugar over the top and sides of the cake before serving. 

Buttermilk Pound Cake 4

3/4 cup of  butter
1 1/2 cup of sugar
3 eggs
3/4 teaspoon of vanilla
3/4 cup of buttermilk
2 1/4 cups of plain flour
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder

Cream butter and sugar. Beat in eggs. Mix dry ingredients and add to creamed mixture, adding buttermilk alternately. Pour into greased pan. Bake 1 hour and 35 minutes or until done, at 300ºF. Cool, then slice. 

Buttermilk Pound Cake 5

1 cup of butter
2 cups of sugar
1 teaspoon of vanilla
1 teaspoon of lemon extract
4 eggs
3 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 teaspoon of salt
1 cup of buttermilk

Preheat oven to 350ºF. Butter and flour two loaf pans. Line the bottom with brown paper and grease or butter again. Cream the butter and sugar with extract until light. Add the eggs, one at a time, beating well after each is added. Sift together flour, baking powder, baking soda and salt. Add dry ingredient mixture alternately with buttermilk. Beat until smooth and pour into prepared 9 x 5 inch pans. Bake for 1 hour or until nicely brown. 

 

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