Charlotte Wolfe has created, in "Sweet Charlotte", a delightful collection of Recipes and presented
them in this beautifully organized Cookbook. The cover alone will
dress up your kitchen but the dishes you make from the recipes will make your
kitchen like no other. Autographed copies of "Sweet
Charlotte" can be ordered from TruloveStyle
for $19.95 plus Postage and Handling ( plus 6.5% Tax for Alabama Residents). Enjoy the recipes ... share the
tips ... and savor the sweet memories that come from sharing food and drink
with those you love.
Sassy Sippin' - Chase away the chill of Fall
with a steaming mug of Spicy Apple Cider and beat the Winter
blues with a warm Snow Bunny-the drink, of course! When
the heat of Summer gets you down, refresh your guests with a pitcher of Watermelon
Margaritas or get really adventurous and pass a tray filled with
tall, icy glasses of Wicked Woo Woos. That should get
Taste Temptations - Want appetizers that
will have your guests singing your praises for days to come? Try Onion
Walnut Muffins or skewer up some Fruit Kabobs with a side of Margarita
Dip. Everyone will rave over Smoky Barbecue Chicken
Pizza and the elegant Grilled Salmon Summer Rolls
with Spicy Citrus Dipping Sauce will have them falling at your
Sweets for the Sweet - Who can resist a
tempting dessert whipped up in your kitchen and served with love? Caramel
Coconut Cream Cheese Pie and Peanut Butter Pound Cake
are great choices for a rich, and unique, dessert offering. And the
chocoholics in the room will be your "new best friend" when you
serve the Chocolate Shirley or the melt -in-your-mouth Cappuccino
Chocolate Layer Cake ...
Notions 'n Potions - This handy guide tucked
in the back of the book is running over with helpful tips that you'll which
you had known about long before now.
Peanut Butter Pound
"The cake is just as good without the icing".
1 cup butter
2 cups granulated sugar
1 cup firmly packed light brown sugar
1/2 cup peanut butter, smooth or crunchy
1 tablespoon vanilla
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup evaporated milk
Cream butter and granulated sugar until light
and fluffy. Add brown sugar and peanut butter and continue to beat
thoroughly. Add eggs, one at a time, beating well after each
addition. Add vanilla and blend well. Sift together the dry
ingredients and add alternately with the milk. Lightly grease a Bundt
pan. Pour batter into pan and bake at 325 degrees for one hour or
until it tests done with a toothpick.
1/2 stick butter
1 ounce milk, or less (don't use too much)
1 (3-ounce) package cream cheese, softened
1/2 cup peanut butter, creamy or crunchy
1 box confectioners' sugar.
Combine all ingredients and beat until smooth. Use just enough milk
to make frosting of spreading consistency.