This moist, rich cake uses no added butter, but instead uses heavy whipping cream! My husband says it’s one of the best cakes I’ve made all year. The texture is lighter than a traditional pound cake (almost like a sponge cake since the eggs are whipped) but the flavor is still rich - and the crust is super crispy! You can use ingredients straight from the fridge, too. The pan is available at oldcountrykitchenware.com Mile High No Butter Whipping Cream Pound Cake 8 large eggs 6 cups powdered suga

109K views · 13K reactions | This simple beet salad recipe uses just...

Baking soda does not expire if stored airtight and dry. It has hundreds of uses. Here are two: Muscle recovery Mix 1/4 teaspoon in 8 oz of water. It helps reduce lactic acid after hard physical work. I only use it when needed, not daily. Chicken coop care Mix equal parts baking soda and food-grade diatomaceous earth. It helps reduce odor, moisture, and insects in bedding. Safe for your chickens. Simple. Cheap. Effective. Stock it. | Rob Benson