CREAM CHEESE POUND CAKE
Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.
Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
MOIST CREAM CHEESE POUND CAKE
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
BJ'S RESTAURANT PARMESAN CRUSTED CHICKEN
BJ's Restaurant/Brewhouse has the best parmesan crusted chicken, and with this recipe you can enjoy it at home!
Provided by licked_cupcake
Categories Chicken Breast
Time 45m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 19
Steps:
- Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine. cover and chill for 3 hours.
- When chicken has marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.
- 3. Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.
- Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple of tsp of butter sauce spooned over the top. Pile a tbsp of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tbsp of basil.
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- Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
- Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
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- Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
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