Betsy Ross Pound Cake
Contributed by Pam Edwards
One pound flour Three–fourths pound butter One pound sugar Twelve eggs
Cream butter and about two–thirds of the flour together. Beat whites of eggs to a stiff froth, beat yolks of eggs and sugar together until very light. Mix thoroughly all the ingredients, stirring in last the loose flour. Bake in a slow oven until done.
Quick Easy Lite Trifle
Contributed by Pam Clark
(feeds 8 to 10 people)1 store bought angel food cake1 large container whipped topping1 pint fresh blueberries (or frozen when out of season) 1 container fresh strawberries (or frozen when out of season)
Rinse and clean lueberries, put in the bottom of a trifle bowl clear, deep bowl. Cutor tear the angel foodcake into bite size cubes. Layer half the angel foodcake cubes evenly over the blueberries. Spread 3/4 of the whipped topping evenly across the Angel food cake pieces. Clean, slice, and de–stemall but one of the straw-berries. Layer the strawberries evenly over thew hipped topping. Spoon a dollop of whipped cream onto the center ofthe strawberries. Using the reserved strawberry with the stem left on, place decoratively on top of the whipped topping. Trifle is so versatile, you may substitute the ruit for any of your favorites. Canned or frozen fruit work well.You may also add a layer of your favorite puddingor vary the type of cake.
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