The pound cake came out of the pan nicely and the surface is a lovely caramelized brown that smells wonderful.
I think dessert tomorrow will be chocolate fondue.
Here's the recipe I used: https://divascancook.com/pound-cake-recipe/
It weighs about 55 ounces.
The pound cake is in the oven, it'll be out in a hour and change. This is a recipe I haven't tried before.
We had kind of a fend-for-yourself dinner, some had bagels, some had soup, some had chili.
Today I'm making a batch of bagels and maybe a pound cake. I also spent about an hour cleaning the stove and scrubbing the burned on food off the gas burner parts, that hadn't been done in a while.
My son is making his take on potato-leek-baked potato soup tonight.
The issue with ammonium bicarbonate (aka, baker's ammonia) isn't loss of potency, it is that it evaporates if not well-sealed.
I want to try making a pound cake in my new big loaf pan.
I thought it was interesting that it mentioned margarine instead of butter, though I think both are way up from a year ago. I did see some sales on butter this past week, but I'm reasonably stocked on it at the moment from past sales.
That was a very good deal on tenderloin.
Our son, David, bought about a 4 pound prime rib at Fareway Beef (the best butcher shop in town IMHO), and cooked it sous vide for about 24 hours then put it in the oven to brown the outside a bit.
It was quite good, he didn't use as much rosemary as last year, so it wasn't overwhelmingly ROSEMARY this year.
We also bought a 6 ounce filet for Diane, because she's not fond of prime rib.
We also had roasted Brussels sprouts with Dijon mustard and maple syrup, hash brown potato-cheese casserole, green bean casserole (DGBC) and trifle for dessert. Nobody went hungry!
We'll probably wait until tomorrow, but David has been asked to make his potato-leek-baked potato soup. We'll use the leeks that Diane grew in a pot on the back patio this year.
Hartshorn (ammonium bicarbonate) is heat activated, but I don't know if it would remain in dough for a long time, it tends to evaporate out of the bottle over a few months if not well sealed.
In the last several days Diane has made oatmeal-raisin-date cookies, Russian tea cakes and two trays of chocolate mushroom cookies.
And she assembled the trifle after Christmas Eve dinner.
We haven't had a lot of snow, but it has been cold enough that what we did get hasn't gone away, so technically it is a white Christmas. It's currently 14 and supposed to get to 30 today, that's a heat wave compared to the last several days. (When you have a day where the high is 5 below, that's COLD!)
The fluting got messed up on the left side, I can never seem to get fluting that looks like the ones in the cookbooks. But it tasted great.
Today I've made a cherry pie, a triple batch of pastry cream (for assembling a trifle for tomorrow), and have a big pot of chili on the stove for supper, which will also include oyster stew.
