Real difficulties can be overcome; it is only the imaginary ones that are unconquerable. ~Theodore N. Vail
The problem with a less than positive outlook is our imaginary difficulties. Challenges and difficulties present themselves to us all on a regular and irregular basis. It would be an unusual occurrence if your day sailed along on calm crystal clear waters. However, the ripples we endure won’t necessarily slosh over the sides of our buckets if we stay open to being calm and tapping into our creativity. This is where the gently lapping sour waves can be diverted from their acidic make up and transformed to lemonade. It requires our “thinking creatively about solutions” rather than allowing the difficulty to be unconquerable. Perhaps not every problem has a creative solution, but it certainly is worth trying to find one.
Let a Watkins Home Business be your possible solution to life’s challenges! Check out Our Best Offer and enjoy summer desserts! Thanks!
Lemon-Buttermilk Pound Cake
1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 eggs
1 tsp. Watkins Lemon Extract
1 tsp. Watkins Original Double-Strength Vanilla
3-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Watkins Sea Salt
1 cup buttermilk
Lemon Sauce
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 TBSP Watkins Lemon Peel
In a large mixing bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into a prepared 10 inch tube pan sprayed with Watkins Cooking Spray. Bake on the lowest oven rack at 350 degrees for 75 - 80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10minutes. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12 - 16 servings.
Peach Upside-Down Cake
1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
1/3 cup shortening
1 cup sugar
1 egg
1/2 tsp. lemon juice
1 tsp. Watkins Original Double-Strength Vanilla
1-1/3 cups all-purpose flour
2 tsp. Watkins Baking Powder
1/2 tsp. salt
2/3 cup milk
Whipped cream, optional
Pour butter into an ungreased 9 inch square baking pan; sprinkle with brown sugar. Arrange peach slides in a single layer over brown sugar. (If using frozen-thawed and drained, or canned peaches in equal amounts for fresh peaches, one pound of frozen or canned peaches is equal to about three medium peaches.)
In a small mixing bowl, cream shortening and sugar. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over peaches.
Bake at 350 degrees for 45 - 50 minutes or until a toothpick inserted near the center comes out clean. cool for 109 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 6 servings.
The problem with a less than positive outlook is our imaginary difficulties. Challenges and difficulties present themselves to us all on a regular and irregular basis. It would be an unusual occurrence if your day sailed along on calm crystal clear waters. However, the ripples we endure won’t necessarily slosh over the sides of our buckets if we stay open to being calm and tapping into our creativity. This is where the gently lapping sour waves can be diverted from their acidic make up and transformed to lemonade. It requires our “thinking creatively about solutions” rather than allowing the difficulty to be unconquerable. Perhaps not every problem has a creative solution, but it certainly is worth trying to find one.
Let a Watkins Home Business be your possible solution to life’s challenges! Check out Our Best Offer and enjoy summer desserts! Thanks!
Lemon-Buttermilk Pound Cake
1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 eggs
1 tsp. Watkins Lemon Extract
1 tsp. Watkins Original Double-Strength Vanilla
3-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Watkins Sea Salt
1 cup buttermilk
Lemon Sauce
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 TBSP Watkins Lemon Peel
In a large mixing bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into a prepared 10 inch tube pan sprayed with Watkins Cooking Spray. Bake on the lowest oven rack at 350 degrees for 75 - 80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10minutes. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 1-1/2 cups, about 10 minutes.
Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12 - 16 servings.
Peach Upside-Down Cake
1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
1/3 cup shortening
1 cup sugar
1 egg
1/2 tsp. lemon juice
1 tsp. Watkins Original Double-Strength Vanilla
1-1/3 cups all-purpose flour
2 tsp. Watkins Baking Powder
1/2 tsp. salt
2/3 cup milk
Whipped cream, optional
Pour butter into an ungreased 9 inch square baking pan; sprinkle with brown sugar. Arrange peach slides in a single layer over brown sugar. (If using frozen-thawed and drained, or canned peaches in equal amounts for fresh peaches, one pound of frozen or canned peaches is equal to about three medium peaches.)
In a small mixing bowl, cream shortening and sugar. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over peaches.
Bake at 350 degrees for 45 - 50 minutes or until a toothpick inserted near the center comes out clean. cool for 109 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 6 servings.
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