Brown Sugar Pound Cake/Piloncillo Bread

I found a great recipe at Mommys Kitchen for this wonderful cake. I believe she got it from Teresa at Mexican American Border Cooking. It smells just like heaven when it is in the oven. I have always walked by the mexican spices in the grocery store and wondered what the heck you do with that cone shaped brown sugar. Now I can say that I know. It is a sweet, kind of a molasses flavor. It bakes up really nicely.



This is everything you will need.


This is the finished cake. Notice the corner is missing.....I couldn't wait!!

Brown Sugar Pound Cake/Piloncillo Bread

2 sticks unsalted butter, room temp
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups packed light brown sugar
5 large eggs
3/4 cup buttermilk
1 cone piloncillo, chopped

Preheat oven to 325 degrees. Prepare 2 (8x4)loaf pans by greasing and flouring. Cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Sift flour, baking powder, and salt. Alternate adding flour mixture and buttermilk to butter/sugar/eggs mixture. Combine well. Fold in piloncillo pieces. Pour into the prepared pans. Bake for about an hour. Cool 10 minutes.

Gettin' ready for Thanksgiving!

I have something special to post today. I wanted to share with you part of our Thanksgiving meal. This really is a small part but its so important. My husband and girls and I really plan this meal out. And I mean for days. We always have the traditional dishes that most people in the South have. But the best part for mopping up the gravy is the rolls. These rolls are absolutely the best I have ever had. They are so light and so tasty you probably need a double batch.
Once we eat we all talk about how full we are and then we watch some football and then we go back and eat again. Slice these little buns up put in a little leftover turkey and dressing and you have a perfect snack. Enjoy!

Buttery Butterhorns

1 (1/4 ounce) package active dry yeast
1/2 cup plus 1 tablespoon sugar
1 cup warm water
3 eggs, well beaten
1/2 cup plus 2 tablespoons butter, melted
1 teaspoon salt
4 1/2 cups flour (all-purpose)

1. Dissolve yeast and 1 tbsp. sugar in warm water in small bowl.
2. Combine eggs, 1/2 cup melted butter, salt and 1/2 cup sugar in a large bowl. Beat well. Add yeast mixture to egg mixture. Stir in 3 cups flour and beat with a wooden spoon. Quickly work in remaining 1 /2 cups flour. Dough will be quite soft. Cover bowl with plastic wrap and refrigerate overnite.
3. Divide dough into 4 sections. On a lightly floured surface, roll each section into a 12-14 inch circle. Brush each section with 1/2 tablespoon butter. Cut each round into 8 wedges. Roll up starting at the large end and shape into crescents. Place on a greased baking sheet and cover with plastic wrap. Let rise in a warm place about 2 hrs.
4. Preheat oven to 375 degrees. Remove plastic wrap and bake 10-12 minutes, until lightly browned. Makes about 32 rolls.

There you have it. The best little rolls you will ever find!