Tag Archives: Easter

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeachIn our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Annie Arnold, Assistant Product Manager for hand and stand mixers, and one of her favorite family desserts, Nana’s Whipped Cream Pound Cake.

All family traditions are different, but one forever ingrained into my memory is Sunday Lunch at my Nana’s house. Every Sunday, Nana would prepare a huge meal that called our family in from a thirty mile radius. The heart of each meal was the abundance of vegetables grown in her garden (prepared southern style, of course). Meat was considered a side because vegetables were so plentiful, and the grand finale of dessert was always the best part.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

There was not much variety in the menu, but there didn’t need to be. Everything tasted amazing and, in fact, the predictability of the menu created excitement for me. Have you ever heard a kid say they are excited about eating green beans? Doubtful, but I was that kid. The menu still has a strong effect on my diet with my love of vegetables being first in my now-vegetarian lifestyle, but desserts are a close second. Some days, all I need is piece of cake. Come on … you know those days!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

The dessert for Sunday Lunch varied, but special occasions like birthdays and holidays were always celebrated with a delicious whipped cream pound cake. Who needs a cake from the grocery store when you can make this? I consider this to be queen of all southern desserts. You know a good homemade pound cake when you don’t feel the need to smother it with whip topping or chocolate syrup.

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach

A printable recipe is below so you can recreate the whipped cream pound cake recipe from my Nana. This pound cake, when done “Sunday Lunch-style,” is dense and moist with a slightly crunchy, golden-brown crust. YUM!

Try this southern queen for your next family gathering or as a gift. You’ll be part of the family at first bite. Enjoy!

Heritage Dish: Whipped Cream Pound Cake featuring Annie Arnold - everydaygoodthinking / @hamiltonbeach


Whipped Cream Pound Cake
YIELDS: 1 serving

Ingredients
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon almond or lemon extract
1 cup whipping cream
3 cups flour
Instructions
In a large mixing bowl, cream together butter and sugar on MEDIUM speed.
Add eggs, one at a time, and beat thoroughly after each addition.
Add vanilla and almond extract and continue mixing.
Reduce speed to LOW and alternately add cream and flour.
Pour batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20 minutes at 325°F, or until tests done.
Everyday Good Thinking http://everydaygoodthinking.com/

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There’s no need to be intimidated about cooking an entire rack of lamb. For many of us, it’s a meal reserved for ordering in a restaurant. Or maybe grandma roasted a rack for Easter dinner every year. Sure, it’s not often in the weekday dinner plans, but a roasted rack of lamb is a special treat to serve at dinner parties or holiday meals.

Rosemary and Garlic Roasted Rack of Lamb

Just because lamb isn’t a common dish on your table doesn’t mean it should cause you any apprehension. This recipe is easy and most of the prep work entails making the rosemary and garlic rub, and even then the food processor does all the work!

A simple overnight marinade in a balsamic vinegar mixture makes the meat more flavorful, removing the gaminess usually detected in lamb. When you’re ready to roast, just coat the meaty side of the rack with dijon mustard and the rosemary-garlic crumb mixture. Cook to medium-rare (about 30-35 minutes at 425˚).

Rosemary and Garlic Roasted Rack of Lamb 


Rosemary and Garlic Roasted Rack of Lamb
SERVES: 6

Ingredients
2 (about 1 1/2 lbs. each) racks of lamb
3 Tablespoons balsamic vinegar
1 sprig fresh rosemary
2 garlic cloves, minced
1 bag (5 oz.) herb croutons
Leaves of 3 sprigs fresh rosemary
3 garlic cloves
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 Tablespoons spicy mustard
Instructions
1. Place lamb, vinegar, 1 rosemary sprig and minced garlic in a gallon size zipper-lock plastic bag. Seal and shake bag. Refrigerate overnight.
2. Using S-blade, with food processor running, add croutons, rosemary leaves, 3 garlic cloves, salt and pepper to food chute. Process until fine crumbs are formed.
3. Preheat oven to 425°F.
4. Remove lamb from plastic bag; place lamb bone side down in roasting pan sprayed with nonstick cooking spray. Spread mustard on meaty side of lamb. Press crumb mixture into mustard.
5. Bake 30 to 35 minutes for medium-rare. Let stand 10 minutes before cutting.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack & Snap Food Processor - Hamilton Beach

We used the easy-to-assemble Stack & Snap Food Processor to make the rosemary and garlic crumb mixture. Its unique design requires no difficult twisting and locking, and a simple function guide shows you which blade to use and which button to press.

 



Leftover Easter Eggs? Make this Classic Egg Salad from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

Leftover Easter Eggs? Make this Classic Egg Salad from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

I know it seems like it snowed just yesterday, but soon colorful Easter eggs will be all over Pinterest and flyers for Easter egg hunts will be plastered everywhere. If there’s one kitchen task I’ve always avoided, it’s making hard-boiled eggs. As accomplished as I am in the kitchen, I always seem to mess them up. But the new Hamilton Beach Egg Cooker makes it easy and reduces the hassle and cleanup involved. After the eggs have been decorated and you’ve cracked and eaten a few, get creative with hard-boiled egg dishes like cobb salad, pickled eggs, deviled eggs (look for that recipe next week!) or this classic egg salad.

If you’ve ever been a kid, you know egg salad is as ubiquitous as mac n’ cheese and tunafish sandwiches – sometimes dishes are classic for a reason. That’s how we feel about egg salad, at Easter or any other time, and our recipe below honors the basic egg salad tradition. However, we highly suggest serving this delicious mixture of eggs, mayo and mustard in new ways – like over toasted artisan bread with arugula and bacon – for a nice twist on the usual and a welcome reprieve from snacking on decorated eggs.

Leftover Easter Eggs? Make this Classic Egg Salad from Everyday Good Thinking, the official blog of @HamiltonBeach - everydaygoodthinking.com

 


Classic Egg Salad
SERVES: 6

To get perfectly cooked hard-boiled eggs every time, use the new Hamilton Beach Egg Cooker.
Ingredients
7 large hard-cooked eggs, cooled and chopped
1/4 cup mayonnaise
2 Tablespoons sweet pickled relish
1 Tablespoon spicy mustard
1 teaspoon salt
1/8 black pepper
Instructions
Stir eggs, mayonnaise, relish, mustard, salt and pepper in medium bowl until blended.
Refrigerate until ready to serve.
Notes
Prepare your egg salad and serve as an open faced sandwich. Start with a slice of hearty bread, topped with arugula, egg salad and sprinkle with chopped cooked bacon.
Everyday Good Thinking http://everydaygoodthinking.com/

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