Recipes featured on lady mary beth

2 1/4 cups all-purpose flour

1 tsp. baking soda

pinch of salt

Jello brand 3.4 oz. instant vanilla pudding mix

2 sticks softened butter (1 cup)

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 tsp. vanilla extract

2 large eggs

1 cup semi-sweet morsels

1/2 cup milk chocolate morsels

Pre-heat oven to 375 degrees. Combine flour, baking soda and salt. Set aside. In a large mixing bowl, beat butter, sugars and vanilla until creamy. Add eggs one at a time, beating well. Then, add the secret ingredient: pudding mix.  Gradually add in flour mixture at low speed. Stir in morsels. 

Using a cookie scoop, drop onto a Silpat liner on cookie sheet. Top each cookie mound with  three semi-sweet morsels close together. Bake for 10 minutes or until golden brown. Remove cookies after one minute to wire rack to cool. 

2 cups milk 

2 eggs 

1/2 cup sugar 

1 rounded Tablespoon flour 

pinch of salt 

1 teaspoon vanilla  

Heat milk until just ready to boil. Pour milk over sugar, eggs, and  flour mixture. Stir well while pouring the hot milk into the mixture.  Pour the mixture back into the saucepan and cook over medium heat,  stirring constantly. When the custard coats the spoon, remove from heat.  Add pinch of salt. Place the saucepan of custard in a bowl or larger  pan with ice water to cool slightly. When custard is just warm, add the  vanilla. Serve cold from a pitcher with fresh berries and pound cake.    

• 1 1/2 cups butter, softened (3 sticks)
• 3 cups sugar
• 6  large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1  (8-oz.) container sour cream
• 1 teaspoon lemon extract
• 1/4 teaspoon almond extract

Step 1  

Beat butter at medium speed with an  electric mixer until creamy. Gradually add sugar, beating at medium  speed until light and fluffy. Add eggs, 1 at a time, beating just until  the yolk disappears.

Step 2  

Sift together flour, salt, and baking  soda. Add to butter mixture alternately with sour cream, beginning and  ending with flour mixture. Beat batter at low speed just until blended  after each addition. Stir in extracts. Pour into a greased and floured  12-cup tube pan.

Step 3  

Bake at 325° for 1 hour and 20 minutes  to 1 hour and 30 minutes or until a long wooden pick inserted in center  of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove  cake from pan, and cool completely on wire rack.