For various reasons my picture taking abilities have been severely limited. I took the following with the camera on my cell phone. So there are no step by step pictures this time.
The girls and I had a big cooking day yesterday preparing for our first Sunday of the month church potluck meal. I made a pot roast in the crock pot with a farm fresh tenderloin roast. Much to the girls disgust I also made a pot of fresh collard greens that came from the same farm where we got the roast. Holly and Gracie made homemade bread. Abbie did the deviled eggs (also farm fresh) and Caitlin made this not so diet friendly bundt cake from scratch.
The girls and I had a big cooking day yesterday preparing for our first Sunday of the month church potluck meal. I made a pot roast in the crock pot with a farm fresh tenderloin roast. Much to the girls disgust I also made a pot of fresh collard greens that came from the same farm where we got the roast. Holly and Gracie made homemade bread. Abbie did the deviled eggs (also farm fresh) and Caitlin made this not so diet friendly bundt cake from scratch.
Caitlin's Cake
2 sticks of butter
2 cups of sugar
Cream the above together until light and fluffy
Add: 4 eggs
keep mixing
Prepare dry ingredients by mixing together
3 cups of flour
2 tsp baking powder
1 tsp salt
Gradually add dry ingredients to the butter mixture alternating it with
1 cup of milk
mix well then add
1 Tbsp of vanilla
Pour into a prepared bundt pan and bake at 350 for about an hour
Caitlin used a homemade fudge icing but you may us whatever suits you. The cake is delicious just plain too.
The cake batter is thick and rich
Holly dresses up Abbie's deviled eggs with a little fresh cilantro
Abbie is using a Pampered Chef tool to make the eggs extra fancy
Our goodies are ready to take to church. Hopefully there will not be any leftovers!
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