Margaret's Sour Cream Pound Cake

Jerry's mother, Margaret, used to make this cake regularly. His dad, George loved it and it was usually available for sampling any time we went to their home. It is a very nice texture and flavor. The cake has lots of structure and body, and a yummy brown crust on top. The beaten egg whites are the leavening agent and make it slightly different from other pound cakes. It is excellent served alone, with fruit, chocolate sauce or ice cream. It is lovely on a pedestal cake plate for a party or shower. 

You can add lemon zest, or lavender flowers ground up  or almond flavoring to change the taste. But our family likes it just like it is, sweet and buttery.

Margaret Trousdale's Sour Cream Pound Cake

3 cups sugar
2 sticks (1 cup) butter softened
6 eggs, separated, whites beaten to soft peaks
3 cups flour, sifted
1/4 tsp. baking soda
1/2 pint (1 cup) sour cream

1. Cream butter and sugar together until thoroughly mixed and fluffy.

2. Add egg yolks one at a time, beating after each egg on medium speed mixer.

3. Combine flour and soda. Add mixture alternately with sour cream to egg mixture.

4. Beat egg whites to stif peaks and then fold gently into the cake batter.

5. Pour batter into greased and floured tube or bundt pan.

6. Bake at 325 degrees for about 1 1/2 hours or until browned on top and cake tester comes out clean.

Lamb Stew in the Crockpot

4or 5 neck joints of lamb

1-2Tbsp coconut oil

4 medium potatoes, peeled and cut into one inch cubes

1onion, chopped

1-2cups baby carrots

5 cloves garlic, chopped

1/2 cup red wine or brandy

1/2 cup water

2 Tbsp. tomato paste

1/2 tsp. thyme

2 tsp. dried rosemary

1/2 tsp. cayenne pepper or to taste

Salt, Black Pepper to taste

1. Brown lamb in coconut oil then transfer them to the bottom of your crockpot set on high.

2. Cook onions, potatoes and carrots in the same pan until onions are translucent. 

3. Add garlic and cook until onions begin to have a slightly golden color. Add the thyme, cayeene pepper and rosemary.

4. Transfer all the vegatables to the crockpot.

5. Add the wine or brandy and water to the pan and deglaze it. Stir loose all the brown flecks left from the meat and veggies and bring to a boil.

6. Add the tomato paste and stir. Pour all the liquid into the crockpot.

7. Cook on high for 4 hours, until potatoes are done.

Serve with crusty french bread and a salad.

Or could be served with rice or couscous.