Sweet onion bake and tasty pound cake are recipe keepers

Posted Tuesday, Jun. 10, 2014  comments  Print Reprints

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We know it's definitely summertime with daily heat and humidity, as well as days of no rain. We are on water rationing already with two days of the week permitted. That's not too bad if I plan ahead. I was finally able to get my favorite landscaper to widen my corner daylily bed in the backyard. Now it has many inches of organic mulch and the border of Austin stone really sets it off. I am tucking in some more peppers, okra and tomatoes in with the daylilies to get the best use from this new area.

A friend sent me the Vidalia onion recipe because she knows I am a sweet onion gal and I love them. And Wanda Robinson sent me her favorite pound cake recipe which has been a winner and a "keeper" in her family or many years. Thank you ladies for your wonderful contributions.

Vidalia or 1015 Sweet Onion Bake

• 1 large onion-cut in half horizontally

• 1 teaspoon beef bouillon cube OR 1 teaspoon "Better than Bouillon"

• 1 Tablespoon butter

1. Peel outside paper off of onion, but do not cut off root or stem (may need to be trimmed though, to fit so the onion will sit flat in the pan.)

2. Place in a microwave safe pan that has a cover, like a Pyrex casserole with lid. Plastic lids will melt!

3. With a melon baller or teaspoon, scoop out small amount of onion in middle of each side-very shallow.

4. Place 1/2 bouillon and 1/2 butter in each cavity.

5. Microwave covered on HIGH for 8-10 minutes or until onion is tender.

6. Sprinkle with fresh parsley and pepper if desired.

Serves two.

The Robinson's Family Pound Cake

• 2 cups all-purpose flour

• 2 cups sugar

• 5 large eggs, ROOM temperature

• 1 cup butter, ROOM temperature

• 2 teaspoons vanilla

1. Preheat oven to 300 degrees.

2. Blend dry ingredients together, then add eggs, one at a time.

3. Beat for about 1 minute after each addition.

4. Add butter and vanilla and blend well.

5. Pour into greased 5 x 9 inch loaf pan and bake for 1 hour.

It is very important that both the eggs and the butter be at room temperature.

What my Grandmother didn't teach me:

One can avoid eyes tearing up when cutting onions if you wear solid plastic goggles.

Tip of the week:

We discovered a wonderful Farmer's Market in the Weatherford traffic circle in Benbrook, across from the German Edelweiss Restaurant. They open at 8 a.m. on Saturdays. Everything that is sold must be grown by the vendors. I bought fresh greens, tomatoes (from the greenhouse), new potatoes, leaf lettuce and two types of squash. It was worth the effort to get up and dressed and out the door to bring home some very nice produce. I noticed there was also local honey and cheeses. Soon, the green beans and tomatoes will be coming in. We enjoyed a treat after our veggie shopping when we discovered a wonderful bakery right next to the restaurant. The smell of kolaches and cinnamon rolls fills the air when you first walk in. I have found a new spot to enjoy.

This is the first year I have healthy and large tomatoes! It has to be the organic mulch, that's all that is different.

Have a great week and let's all watch the water use by planning ahead.

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