Brenda and Dianne's Style Shop

Pound cake

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake!!

This is the kind of recipe that keeps getting handed down. It's that GOOD and perfectly classic.

3 cups all-purpose flour...
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F

Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
courtesy of food.com

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Quiche Lorraine: A Classic Cheesy Bacon Quiche Classic Quiche Lorraine is an easy, cheesy bacon quiche recipe, packed with flavor and great for any meal. This recipe uses a frozen prepared pie crust, straight from the freezer! Gluten-free or regular crust work great! Also the scoop on 'blind baking' the crust for perfect quiche!

CREAMY SHRIMP AND MUSHROOM PASTA

Looks delicious!

RECIPE ---> http://juliasalbum.com/2014/10/creamy-shrimp-and-mushroom-pasta/

If You’re From The South, You Know Just How Amazing This Classic Dish Is! It’s creamy and (hopefully) salty and buttery goodness. Some people make it on the stovetop, but that can take...

Apple Dumplings Turnovers
Ingredients
2 (8 ounce) cans crescent rolls
2 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 ½ cup 7 Up (or other lemon soda)
2 Apples
Instructions
Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.

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Supper has just about drove me crazy as I smelled this cooking this afternoon. Every room in the house smelled delicious and the UPS man even ask me what I was cooking that smelled so good. There was a time I went to visit my Nanie and Papa and I walked up on the back porch and could smell the roast she had been cooking all day. I walked in the house and headed straight to the electric skillet she was cooking it in and pulled myself off a piece. Of course, Nanie hollered at me to get away from the roast, but it was hard to resist another bite. She could make an electric skillet sing with whatever she put in it to cook. She got in the habit of cooking with that electric skillet because she could easily control the heat in it. When Nanie was getting on up in age, she had a harder time controlling the temperature when she cooked on the stove, which eventually led to her setting the kitchen on fire. No major damage, but she started rethinking her cooking methods after that and of course with her dementia, eventually we had to have her stop cooking all together which was so hard for all of us to watch. My Papa took over all the cooking at that point, and let me tell you he was a pretty darn good cook himself. There came a time when Nanie had to be placed in the nursing home and Papa would cook up his supper, wrap up a plate for he and Nanie and take it to her for them to eat together. I ask him one day why he kept doing that and he told me that they had shared 60 years of suppers together and he just wasn't ready for that to come to and end. They were two very special people to me.

One Pot Sweet & Savory Pork Loin Supper

1/4 C. soy sauce
1 T. olive oil
1 T. cider vinegar
1 tsp. minced garlic
1 tsp. brown sugar
1/2 tsp. red pepper flakes
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1/4 tsp. dried thyme
1/4 tsp. black pepper
pinch of cinnamon
pinch of salt
2 lb. pork tenderloin
1 lb. fresh green beans, whole
3 med. potatoes, washed and sliced
1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container)

Whisk together the first 12 ingredients. Place the pork tenderloin in a ziploc bag and pour in the marinade. Place in the fridge for at least 4 hours. Snip the ends of the green beans and place them in the bottom of a dutch oven, top the green beans with the potatoes and sprinkle with the house seasoning. Remove the pork tenderloin from the ziploc bag and place on top of the veggies. Cover and place in a 400 degree oven for 1 hour, remove and uncover, return to the oven for 30 more minutes. Allow to rest for 5 minutes before slicing.

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