...now if I can just figure out how to get some pictures up, I'll be set.
It is a beautiful cool night here in VA. My in-laws are here for the weekend, and I can hear spoons clinking against bowls down in the kitchen, which means that DH and his dad are having another helping of strawberry shortcake. I came across some beautiful fresh-picked strawberries at the deli where we ate lunch yesterday...expensive, but so worth it. I baked up a pound cake yesterday afternoon, got some french vanilla ice cream, and deliciousness abounded. Tonight we're eating up the rest of it.
The pound cake is the recipe my mom always used for shortcake, straight from the Betty Crocker cookbook she received as a gift when she and my dad were married in 1969. I found a duplicate at a used bookstore five or six years ago, and it was such a pleasure to look at all the pictures I used to pore over as a child. That cookbook also contains the roll-out sugar cookie recipe that we used for every holiday when I was a child. The pound cake tasted like home.
Loaf O' Gold Cake
2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/4 c. shortening
1/4 c. softened butter or margarine
1 tsp. vanilla
Heat oven to 350 degrees. Grease and flour a 9x5x3" loaf pan. Measure all ingredients into a large mixer bowl.Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 65-70 minutes or until wooden pick inserted in center comes out clean.