Ingredients Vegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting Crushed pecans, for garnish Directions Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together...
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Jacob came over yesterday and we cooked three cheesecakes for Christmas. We used the Cheesecake Factory Recipe (below) and I worked with Jacob to make the first cheesecake, then left him and Samantha to make the other two. We invited Tommy and Jodi to join us for dinner at Hillbilly’s Steak & BBQ, after which we returned to the house to enjoy said Cheesecake, with some home made blueberry topping! It was a very satisfying experience – cooking, eating, eating too much – this is what holiday’s are made for, right? ...
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Jacob “Cobbs” Bishop was over on Saturday to do some Christmas baking with us. We decided to make Gingerbread, and I determined that I would begin to put my favorite recipes on the website. This serves two purposes, one – I can get back to my recipes easily from anywhere and two – other folks can peak at the recipes that our family most enjoys. You will want to note that this isn’t a recipe for Gingerbread Cookies – we really are making bread. The final result will look like something between a cake and brownie – if you did it right!
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