Elvis Aaron Presley was born on January 8, 1935 in a small house in Tupelo, Mississippi. He eventually captured the hearts and souls of millions worldwide through his music and personality. August 16 is the anniversary of his death in 1977, and thousands of fans will journey to Memphis, Tennessee to view his Graceland home and participate in planned events. Many will go on to visit his birthplace in Tupelo, about 90 miles away.



recipe:
Elvis Presley's Favorite Pound Cake


Baking/Nuts/Spices
cake flour (not self-rising) 3 cups
salt 3/4 teaspoon
sugar 3 cups
vanilla 2 teaspoons
Dairy
heavy cream 1 cup
large eggs 7
unsalted butter 2 sticks

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


Home-Style Banana Pudding

Arrange this delicious banana pudding in a glass serving bowl or individual dessert glasses.
Ingredients:
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
3 cups milk, low fat or whole
3 large egg yolks
3 tablespoons butter, room temperature
2 teaspoons vanilla
vanilla wafer cookies
3 to 4 bananas, ripe but firm
sweetened whipped cream or whipped topping
banana slices for garnish
mint sprigs, optional
Preparation:
In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.
In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.

make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream. Garnish each serving with a few slices of banana and a mint sprig if desired.
Serves 6 to 8.