Sorry, left this off the last post. The recipe for the lasagne.

Oh and yah I could have edited the last post to include it, but this is much neater.

-Char

I don’t know what got into me today. Maybe it was cabin fever (I’ve only been on vacay just one little day and I have cabin fever already? sheesh). Maybe it was a burst of creativity. Maybe it was just because I have all of the ingredients. Maybe I was bored. But I cooked two things today. One thing, okay fine. Two things? UNHEARD of.

So first up was Lasagne. I had to follow another recipe, and with some minor tweaks, Husbandido was all about it. Thank god. Last time I toasted that bad boy somethang crisp.

Then in a moment of spontaneity, I busted out the Char Siu Bao without the Char Siu…and that’s basically steamed pork buns without the pork. Yah, I’m that weird kid that likes the white bread and not the meat part. I’ll even gnaw off the bread from the paper I like it that much. Can I just tell you that it was amazing? Seriously. I’m thrilled.

Anyway, here’s the recipe for the CharLobo Siu Bao..the no meat version. Ha. Pretty easy to do, but you’ll need at least 1.5 hours. Have fun.

-Char

This is my go to recipe for Pound Cake. If you ever want to make people really really happy, this is the recipe for you. And your house will smell delicious for hours.

Char

From The New Moosewood Cookbook, Mollie Katzen

Prep: 15 mins

Baking time: 50-60  mins

Yield: 12 to 16 servings.

Butter and flour for the pans

1 lb. (4 sticks) butter, softened

3 cups sugar

6 eggs

4 cups flour

1 Tbs. baking powder

1/2 tsp. salt

1 cup milk

2 tsp. vanilla extract

1. preheat oven to 350F. Butter and flour the bottom and sides of a 10-inch tube or bundt pan.

2. in a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.

3. add eggs, one at a time, beating well after each. Set aside.

4. Sift together the dry ingredients in a separate bowl.  Mix together the milk and vanilla. Add dry and wet alternately to butter mixture, beginning and ending with dry. Mix by hand - just enough to blend thoroughly without excess beating.

5. Spread the butter into the prepared pan. Bake 50-60 minutes or until a sharp knife inserted all the way down comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a plate. Cool completely before slicing.