ADVERTISEMENT
- Real Recipes from Real People -

ISO: Pound Cake from Ann Landers

Misc.
I am looking for a pound cake recipe I found in an Ann Landers column years ago. It is made with a cake mix & butter flavored shortening, I'm not sure what else. I've searched the message board & even tried to find and old Ann Landers recipe book, but to no avail. Thanks.
MsgID: 0052342
Shared by: Ramona - KS
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Ramona - KS
2
  gramaj
ADVERTISEMENT
Random Recipes
  • Chinese Barbecued Pork (Char Siew)
  • CHINESE BARBECUED PORK (CHAR SIEW) 3 tablespoons Asian fish sauce 1/2 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon rice wine 1 teaspoon five-spice powder 1 1/4 pounds fresh pork shoulder, cut into long strips ...
  • Spicy Pork Stir-Fry with Walnuts
  • SPICY PORK STIR-FRY WITH WALNUTS 1 pound boneless pork loin FOR THE MARINADE: 3 tablespoons soy sauce 3 tablespoons water 1 tablespoon cornstarch FOR THE...
  • Key Lime Italian Ice (blender or food processor)
  • KEY LIME ITALIAN ICE 1 key lime 1 cup sugar 4 cups water 1 dash salt 1/2 cup key lime juice Remove zest, the colored part of the rind, from 1 Key Lime, and cut into small pieces. Place zest and sugar in a blender o...
  • Easy Coconut Ice Cream (using coconut milk) (Thai)
  • EASY COCONUT ICE CREAM 7 cups unsweetened coconut milk (about four 14 ounce cans) 2 cups sugar 1 teaspoon salt In a large saucepan combine the coconut milk, sugar and salt. Bring it to a gentle bubble on medium-high...
  • Baked Stuffed Shrimp (using phyllo)
  • BAKED STUFFED SHRIMP 12 large shrimp, peeled, tails left on Salt and pepper, to taste 4 ounces cheddar cheese, cut into 1 1/4 by 1/4-inch pieces 2 ounces prosciutto, cut into 1 1/4 by 1/4-inch pieces 4 sheets of phyll...
  • wedding reception - food on a budget
  • I'm doing the cooking for my own wedding also, so Understand cooking on a budget. The first thing you need to do is get a budget, so you know what you can afford so you don't over spend. Bulk stores are a great way to ...
ADVERTISEMENT
  • Reuben Brunch Omelet
  • REUBEN BRUNCH OMELET 3/4 pound corned beef brisket 1 cup sauerkraut 5 gherkins 4 tablespoons margarine, divided use 8 large eggs 1 teaspoon caraway seed 8 thin slices Swiss cheese 4 tablespoons Thousand Island salad...
  • Slow-Cooker Creamy Vegetable Barley Soup
  • SLOW-COOKER CREAMY VEGETABLE BARLEY SOUP 1 (15-ounce) can kidney beans, rinsed and drained 1/2 cup frozen whole kernel corn 1/2 cup medium pearl barley 1 (14.5-ounce) can diced tomatoes, undrained 1 cup sliced fres...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Pound Cake from Ann Landers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!