We are so lucky in our family because we have all these delicious recipes handed down from generation to generation. Maybe it’s the French heritage in my mother’s side, or the fact that they were so gifted in the kitchen no one would ever let those recipes die, but food in our family is gooooood.

There’s only one problem.

Have you ever seen a recipe written by your grandmother? Unless you already basically know how to make a thing, their recipes won’t do ya much good. Why? Well, the thing is they include very few detailed instructions. It’s mostly a list of ingredients and a temperature to bake it at!

They leave you with a billion questions. 

“Wait. When do I remove this from heat?”

“How many cups is 2 pounds of confectioners sugar?”

“Do I do this in a mixer?”

I could go on and on.

So I used the family recipes as a guide, and I went online searching for full-direction recipes for the desserts we grew up loving. I was highly successful in finding perfect recipes for sour cream pound cake and for red velvet cake. I could not; however, find a very close fudge recipe. My Maw-Maw was FAMOUS for her fudge.  I had to do my best using her recipe for that one, and I’ll share that one with you next time because it turned out beautifully. The boys couldn’t get enough.

But for now, I’m going to do the easy thing. I’m going to give you LINKS to the most perfect red velvet cake recipe I have found, but see below for the cream cheese frosting. 

Let me know if you try them out and love them as much as we did! And don’t fall into the trap of trying a red velvet cake mix and canned cream cheese icing. That was terrible! I tried it.

OH!!! That reminds me. The red velvet recipe I’m sending you to does not have the yummy cream cheese icing, which is a big deal to me, so I’m including our family recipe for it.

Cream Cheese Frosting

(from my Grandma to you)

Ingredients:

1 stick margarine (I used butter.),  Milk (1 T if needed), 8 oz cream cheese, 1 t vanilla,  3.5 Cups Conf. sugar, 1 C nuts if desired

Directions:

Heat butter and cream cheese together until butter is melted and cream cheese is soft. Mix them together well. Add sugar and vanilla. If icing is too thick, add a little milk. Stir in pecans if desired.

And now for the pound cake…

I made these cakes for friends, and upon Alan’s request, I also made the pound cake for my family. He actually drove to the store at 7pm so I could make this cake for him before I went to bed. Hahaha!!! Of course, Alan and Daniel were the only ones who would try it because my other children are too picky to try pound cake. Oh well, at least they eat their broccoli. 

Merry Christmas, y’all!!!

 Recipes I’ve shared in the past:

Baked Potato Soup

My Award Winning Chili

Easy Roast Recipe

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