101 Blue-Ribbon Desserts
-- just $1.99 now thru 4/5/14 --
The digital eBook version of this bestselling cookbook is on sale this week only!
Click the book cover above, select your eBook reader and download, or click one of the handy links below...
Here's a sample recipe from the cookbook...enjoy!
Blueberry Pound Cake
Thanks to Suzy Grubich from Eighty Four, Pennsylvania, who shared this recipe with us!
2-1/2 c. sugar
1/2c. butter, softened
2 t. vanilla
8-oz. pkg. cream cheese, softened
4 eggs
2 c. fresh blueberries
3 c. all-purpose flour, divided
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
8-oz. container lemon yogurt
Icing:
1/2 c. powdered sugar
4 t. lemon juice
Beat sugar, butter, vanilla and cream cheese with an electric mixer on medium speed until blended. Beat in eggs one at a time. Toss blueberries with 2 tablespoons flour; set aside. Combine remaining flour, baking powder, baking soda and salt. Add flour mixtures to sugar mixture alternately with yogurt. Fold in blueberries; pour into greased tube pan. Bake at 350 degrees for one hour, or until a toothpick tests clean. Cool cake in pan for 10 minutes; turn out. Prepare icing by combining ingredients to drizzling consistency. Drizzle with icing while still warm. Serves 16.
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