Stonebridge Crossing

www.stonebridgecrossingapts.com
Property Information
  • Stonebridge Crossing
  • 9135 Morning Ridge Rd.
  • Cordova, TN  38016
  • phone: 901-386-7473
  • fax: (901) 372-4810

Office Hours

Monday 9:00am-6:00pm
Tuesday 9:00am-6:00pm
Wednesday 9:00am-6:00pm
Thursday 9:00am-6:00pm
Friday 9:00am-6:00pm
Saturday 10:00am-5:00pm
Sunday 1:00pm-5:00pm

Bulletin Board

We know you are busy. To make your life easier, we can now accept work orders via email at www.stonebridgecrossingapts.com. Simply email us with your request whenever it is convenient for you. Be as detailed as possible (including location and explanation of the problem), so we can take care of your issue efficiently. Our leasing consultants will respond with a confirmation of the request, and your repair will be handled as soon as possible.

Pay your rent online. Out of town and forgot to pay rent? Just click on "Pay Rent Online" under Resident Services on this website. You can also set up recurring online payments from your bank account each month, and you will never have to worry about writing another check or dealing with late fees again. It is simple and quick to set up. Call our office if you need assistance setting up recurring online payments. We are happy to help.

Recipe Section:

Join our recipe of the month club. Send in your favorite recipe to us online or drop by the office. We will add the best to the website for all to use.

Butter Pound Cake

  • 1 cup butter
  • 6 eggs
  • 3 cups white sugar
  • 3 cups all-purpose flour
  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon extract
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
  3. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
  4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
  5. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.