By Staff
Suzanne Langcuster
Franklin County Times
When we think of Elvis, we usually think of his beautiful God-given voice and his musical abilities.
But there are two very Southern recipes that we associate with Elvis, his favorite pound cake and his Grilled Peanut Butter Sandwich.
Many of us Southerners cook up an Elvis Pound Cake in the month of January. If you haven't tried one you must. It's a keeper.
Elvis Presley Pound Cake
2 sticks unsalted butter
3 c. sifted cake flour, plus additional for dusting
3/4 t. salt
3 c. sugar
7 lg. eggs, at room temperature
2 t. vanilla
1 c. heavy cream
Special equipment: 10 inch tube pan or a 10 inch bunt pan.
Put oven rack in middle position. Do not preheat oven.
Butter pan and dust with flour.
Beat butter together at medium speed until pale and fluffy.
Add eggs one at a time, then beat in vanilla.
Reduce speed and add 1/2 of flour, all of cream, then remaining flour.
Scrape down sides of bowl then beat for 5 minutes.
Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to remove bubbles.
Put cake in cold oven and set at 350 degrees. Bake until golden.
Cool cake on a rack.
Run a knife around inner and outer edges of cake, invert and cool cake completely.
Elvis Presley's Grilled Peanut Butter and Banana Sandwich
2 slices white bread
2 T. smooth peanut butter
1 banana
2 T. butter
Spread peanut butter on one slice of bread.
Mash banana and spread on other side of bread.
Put together to make a sandwich.
Fry the sandwich in the pan on both sides until it is golden brown.
We seriously doubt there will ever be another Elvis, but we can continue to enjoy his favorite foods and the gift of his unique voice.
Suzanne Langcuster is a food columnist for The Franklin County Times.