Cooking and Amanda B.

Not necessarily something that goes hand in hand. And some would say that was an extreme understatement. However, there are a few things that I can cook, and people actually travel great distances to eat these dishes. Well, at least from as far away as the south 40.

Probably the top pick is my Mesquite Spaghetti. And no, the recipe’s a family secret–you’ll just have to use your imagination on that one.

Next, my mom’s pound cake recipe– to die for! I seem to have a knack with this recipe, or perhaps the Lord felt sorry for my lack of cooking skills and let me have this one by grace. It is absolutely picture-perfect every time.

Well, except for the time that Jim Dear (remember Jim Dear from Lady and the Tramp?) decided to take the cake out of the oven when the timer went off and I wasn’t around. He soon learned the importance of letting the cake cool in the pan for a bit BEFORE flipping it onto the cake plate. He created “counter” pound cake. Need I say more?

Last, but not least, my homemade rolls. My bread machine makes me a hero in my own home, and my rolls are homeruns every time. Very simple, and people think these rolls are something special. Please don’t tell them otherwise.

Cooking and Amanda B.–always interesting and very entertaining!

Amanda's Pound Cake

Ingredients:
1 C butter, softened
1/2 C Crisco
3 C sugar
5 eggs
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
3 C flour
1 C milk

Directions:
Cream butter, Crisco, and sugar. Add well-beaten eggs and mix. Sift all dry ingredients and add alternately with milk. Add vanilla and beat well. Bake at 325 degrees in greased and floured tube pan for 1 hour and 20 minutes, or until cake leaves sides of pan.