Cakes · Desserts · Fruit

Blueberry Buttermilk Bundt Cake

Last night I wanted to do some baking before beginning an exercise class today, so when I saw this in a magazine, I knew that it was calling my name. So I made it. It is so light and refreshing that Randy and I both just kept going back for “just one more bite.”

Cake

2 sticks butter, at room temp

3 cups flour (plus 2 tables to sprinkle over the blueberries before adding them to the batter)

2 1/2 teas baking powder

1 1/4 teas salt

1 3/4 cup sugar

*2 tables lemon zest (optional)

1/4 cup vegetable oil

4 large eggs, at room temp

1 teas vanilla

3/4 cup buttermilk

2 cups fresh blueberries (about 2 pint)

*I added 2 tables fresh lemon zest to the batter before baking

For the Glaze

Whisk 1 table softened butter with 2 cups powdered sugar, 2 tables corn syrup and 2 teas fresh squeezed lemon juice. Add milk, 1 table at a time until it is of spreading consistency. I added 1 table fresh lemon zest. When cake is cooled, drizzle glaze over cake allowing to run down the sides of cake.

Preheat oven to 350. Grease and flour a 12 cup bundt cake pan.

Whisk the 3 cups of flour with the salt and baking powder. In a separate bowl, beat 2 sticks butter with the sugar and oil with mixer on medium until fluffy, about 5 minutes. Turn mixer speed to low and beat in the eggs, one at a time, then mix in vanilla.

Add about 1/3 of the flour mixture and half of the buttermilk. Beat, scraping sides down as necessary. Add another 1/3 of the flour mixture and the remaining buttermilk. Mix just until combined. Add the remaining flour mixture by stirring it in. You do not want to overmix.

Toss the blueberries with the 2 tables of flour in  a bowl. By hand, stir in the blueberries into mixture, just until incorporated. I used a spatula. Pour batter into prepared pan and bake about 1 hour, or until cake tests done. When cake is done, allow to sit in pan about 10 minutes and then turn out onto serving platter. Allow to sit about 30 minutes then drizzle glaze over the top.

Garnish with fresh berries if desired.2015-09-08 08.20.24

Daily Thoughts

Bringing Respect to America

Just finished watching Donald Trump answer questions from reporters on TV. As I sat here listening, so many thoughts came over me. Hearing him talk of how American can be great again, brings hope to me. But it cannot happen overnight or without change in each and every home.  I have never really been very politically involved, which as a Christian, I should be ashamed. We sit here complaining about how American has become a country without God in our values, schools and communities. This summer I heard our daughter say, “oh, we don’t pay attention to much to who is even running, because it just doesn’t effect us”. I said the same thing for years, as our kids were growing up and feeling that it just didn’t matter too much who was leading our country. It makes me sad that I didn’t teach our children that voting was a privilege and honor. We drove by our church school this morning after the service. As I looked at it, it came to my mind that I had never heard about any church school which had had a shooting incident. Why is that? Do our leaders think about the fact that yes, churches are not perfect, nor or their schools. But as parents, shouldn’t we realize that the Godly values that are taught in Biblical based schools teach not only respect for others, but for the student themselves. Maybe the faith based schools have more accountability, more discipline and require more from the students? That everyone must answer for their decisions?

Can we not see the results of a society which has taken God out of everything?

Why is it that our National leaders have not figured out that as they have tried to make America a country of “a country which has given us so many freedoms and rights” we have actually built a country which has taught a whole generation that there are no consequences for bad decisions. That as they have ‘lead a nation to accept all religions” we have neglected the religion which this country was founded, which taught that we were to respect God and try to live according to His laws? That hard work to better yourself was a blessing, not a curse. That Godly principles gave people a sense of purpose and security of knowing that we were under God’s authority. We didn’t have the chaos or a whole generation which is looking for an “easy life”. Life had meaning…because it looked to God for values and morals. America has lost the respect of the world, is it any wonder? Families have been torn apart by divorce. Children run our homes, not the parents, as we want to be their “friends”. Children have no boundaries and we wonder why they grow up to be adults which feel entitlement.

We have allowed all these “freedom’s”, which have taken our God given rights to pursue Him. It’s sad  that I didn’t speak out and work for what my heart truly believed. That our Nation can be great again. But it will only come, when we, as a nation, get on our knees, acknowledging that we need God. We need Him not only in our everyday lives, but in our schools and in our homes.  Then, and only then will we bring back respect within our Nation and from other countries that use to look at us and know that we were truly “one nation under God”!

On this Labor Day 2020, may we do our part to put God back into our Nation…one family at a time!

Cakes · Desserts

Southern Pecan Praline Cake

Taken from Southern Living Magazine:

Cake

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 cup light brown sugar,firmly packed

4 large eggs, room temp

3 cups flour

1 1/2 teas baking powder

1/4 teas baking soda

1/2 teas salt

1 cup milk

2 teas vanilla

Praline Frosting

3/4 cup unsalted butter

1 cup granulated sugar

1/2 cup light brown sugar, firmly packed

4 large egg yolks

1 large can (12 oz) evaporated milk

2 teas vanilla

2 cups chopped pecans

Cake

Grease and flour 3 (9″) cake pans and preheat oven to 350. Cream the butter with both the granulated sugar and brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.

Sift the flour with the baking powder, baking soda and salt. Add to the sugar batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla.

Divide the batter evenly between the prepared pans and bake in the center of your preheated oven about 20-25 minutes or until cake tests done. Cool layers in their pans for 10 min, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before frosting.

For the frosting:

Melt the butter in a large saucepan over medium heat. Remove from heat and stir in both sugars. Sugars will NOT dissolve. (they will dissolve in the final cooking stage)

In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15-20 minutes. This is when the sugars will dissolve.  Remove from heat. Stir in vanilla and pecans. Cool frosting to a good spreading consistency which will be about 30 minutes. Spread evenly between cooled cake layers and over top and sides of cake.

Breads · Desserts · Fruit

Blueberry Scone* Fruit Dessert

2015-09-04 19.38.44 Tonight we are headed to Babe’s for the best fried chicken in the state of Texas with my sister-in-law and her hubby. Because it will be served with creamed corn, mashed potatoes, gravy, green beans and biscuits, I thought it might be good to have a little lighter dessert afterward.

This morning, I made fresh lemon-blueberry scones (recipe is on the blog). Because it is still so hot out and the humidity is really high today, I thought I would cut up fresh fruit and serve over the scones with a spoonful of whipped cream. So that will be our dessert.

After sampling the peaches and blueberries, they weren’t exactly the sweetest, so I added cut up strawberries to the peaches and blueberries, and sprinkled a little strawberry jello to make a sweet syrup. This will be so fresh looking poured over the scones, which will be served in individual little triffle dishes. (Use pretty wine glasses or goblets if you prefer.) Topped with the sweetened whipped cream, and folks, I think we have a winner!

Great ending to our fried chicken dinner! Remember…All’s well that ends with a great meal!

*The scones are a Paula Deen Recipe

Uncategorized

The Very Best Oatmeal Cookies

It never dawned on me that I had put this recipe in the cookbook but never the blog. Thank you Joni for the best oatmeal cookie  recipe EVER…the soaking of the raisins make all the difference in the world.

3 eggs, beaten well

1 cup golden raisins

1 teas vanilla

1 cup unsalted butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 1/2 cups flour

1 teas salt

3 teas cinnamon

2 teas baking soda

2 cups regular oatmeal

1 cup pecans

Combine eggs, vanilla and stir. Add raisins and stir. Cover and let stand for 1 hour. Do not skip this step.

Preheat oven to 350.

Cream the butter and sugars together until light and fluffy. In a separate bowl, mix the flour, cinnamon, salt and soda. After stirring the flour mixture to combine add it to the creamed mixture and mix well. Add he egg-raisin mixture and combine until it is well mixed. Add the oatmeal and nuts. Dough will be stiff. Drop by teaspoon or roll into small balls and flatten slightly on cookie sheet. Bake for 10-12 minutes. Cook on paper towel spread out on counter. Makes about 4 dz.

Daily Thoughts

Drive Thru Memories

Last Saturday night, our 11 year old grandson, Sevy came over while his parents went out to eat. Because Peter and Penelope had been digging out Fall decorations all day and I had been climbing up and down the ladder decorating the fall trees that inspire me to bake (like I really need the trees to get me in the mood to bake) anything thing that has apple, pumpkin or cinnamon in it. So as soon as Sevy walks in the door, he wants to know what there is to eat. It is 7:00 p.m. and I had just finished cleaning up the kitchen and was all prepared to go sit down for a long winter’s nap (oh wait, that is not suppose to happen until December). My feel were aching and swollen from all the ladder climbing and going barefoot all day, so when Sevy told me he was hungry, I felt that the best thing to do was just ask him if we could just drive to get something instead of me standing and cooking something for him. He agreed and said that he would love to go to Chick Fila. I grabbed the keys and heard Peter in the background yelling, “since you are going to Chick Fila, would you bring me one of those lemonade cream shakes?” Of course we would be glad to. So out the door Sevy and I go. Just getting to sit down in the car was such a relief. As we were headed to get chicken nuggets, Sevy says, “you know Nana, I forgot I had Chick Fila for lunch, maybe a Whataburger sounds good.” Of course, anything for our little angel. So off we go to Whataburger. For those of you who are not familiar with Whataburger, the drive thru lines around dinner or lunch time tend to be 15 minutes or longer. But it is always worth it. We get up to the order box and Sevy tells them that he wants a double meat whataburger, plain and dry with no bun….the lady at the other end doesn’t understand ordering a Whataburger without a bun, so I just tell her to put it on a bun and we will throw it away. This avoided another 5 minute conversation with the young lady who just couldn’t grasp ordering no bun. So we get Sevy’s order and he munchies down as I drive. Because I felt badly that Randy (Peter) had worked so hard all day undoing Fall boxes in the hot garage and bringing them in for me, I didn’t want to go home without his Lemonade Cream shake. So I told Sevy that we would just drive the couple of miles to Chick Fila for Pops shake. We drive up in the parking lot and the line is about 15 cars long, but I thought, “sevy is happily eatting and drinking his chocolate shake and my feet are throbbing so I’m just going to wait it out in the drive thru line. We inch along and 20 minutes later we are up next to order when I look up at the order board and see all the different kinds of donuts that are available. I said, “Sevy, I didn’t know Chick Fila started selling donuts.” He said, “Nana, they don’t we are in the Krispy Kreme drive thru”

What??? How did I do that? So as soon as the car in front of us pulled up enough for us to get out of line, we haul next door to the Chick Fila drive thru. Again another 15 minute wait, but anything for my little Pumpkin back home who was expecting a cold creamy Lemonade shake.

It was then that memories of taking Sevy’s dad and Jamin and Jodi came rushing back. Times after ball practice when I would go to 3 different drive thrus because they all wanted something different and it was easier to do that than to try to get them to decide on the same thing. DO NOT JUDGE ME, none of them are in jail, they all have jobs and and they all call on Mothers Day!

We get Pops drink and pull out of the parking lot. Sevy sees the Dunkin Donut store and says, “you know what sounds so good right now are the little jelly munchkins” Well, what are grandmothers for except to spend ALL NIGHT SATURDAY NIGHT AT 4 DRIVE THRU’S?  So off we go to Dunkin Donuts to get a bag of Munchkins for the lad. Luckily we were the only car in the drive thru. After all, who buys donuts at 8 pm on Saturday night? I guess we do.

We walk in the door a little over an hour later and hand over the Lemonade Cream Shake. When I ask if Peter was the least bit worried that we had been gone so long, he just looked at me and said, “oh I have learned you! I knew that the chances of you leaving here and going to just one place was pretty slim”. I’m so thankful I came home, goodness knows that if ever I stay gone all night, he will just think I found a 24 hour drive thru that I just couldn’t refuse!

I wonder if there is a Gunniness Record for how many drive thrus one could go through in one night? I know I just broke my record of 3. Thank you Sevy for helping me reach a new goal. I can already see it

Grandmother Reaches for the Stars….Four Drive Thrus in Just One Hour! Way to go Granny!!!!

Uncategorized

Kindle Version of Princess on the Porch

Amazon is encouraging me to request that those of you who have purchased the Kindle version of Princess on the Porch to please write a review at the end of the book. Thank you to all of you who have done so already. 2015-07-13 10.41.37

Cakes · Desserts

Happy Fall Ya’ll

Just can’t wait any longer, I am ready to celebrate temps falling below 100. And with that celebration comes pumpkins of all sizes and shapes. Peter Pumpkin (aka Randy) is just pacing the floor until I give him the go ahead to begin bringing all the boxes from the garage that store the Fall Trees and pumpkins that are just waiting to have a place in the house.

We have invited some friends over tonight to join us in celebrating It’s Almost Fall!  Because I still had some fresh oranges, I decided to make an Orange Cake for dessert after we go to Smash Burger.

Thought I would share how easy it was and how fresh the cake layers taste with substituting orange juice for the water.

One Duncan Hines French Vanilla Cake Mix

Mix the cake mix according to directions except substitute half of the water called for with orange juice. I used fresh squeezed, but using orange juice is just fine. I used the zest of one of the oranges and added that to the cake batter. Mix well and pour into 2 (9″) round cake pans. Bake about 24-25 minutes or until pick inserted in center comes out clean. Allow to cool and frost with Orange Butter Cream Frosting or Cream Cheese Frosting (the CC Frosting was posted yesterday with the Key Lime Cake recipe)

Buttercream Frosting

1 stick of softened unsalted butter (1/2 cup)

1 cup of Crisco Shortening

5 cups of powdered sugar

1 teas vanilla

zest of an orange

Enough orange juice to make frosting to spreading consistency.

Whip up the butter and shortening until light and fluffy. Add the powdered sugar, vanilla, orange zest and the orange juice, (about 1 tables at a time).

Frost the bottom layer that you have put on a serving platter, then place the 2nd layer on top. Frost the sides and then the top with the buttercream.2015-08-28 11.07.21

Maybe the cake will get Peter in a festive enough mood to start bringing in the boxes!

Cakes · Desserts

Trisha Yearwood’s Key Lime Cake

Just watched Trisha make this cake on her program. It sounds so good and will be perfect for the last weeks of hot weather. The frosting is, of course, cream cheese frosting. So don’t forget the 3 oz box of lime jello at the grocery this weekend.

1 (3 oz) box of lime jello

1 1/3 cups sugar

2 cups flour

1/2 teas salt

1 teas baking soda

1 teas baking powder

1 1/2 cup oil

3/4 cup orange juice

1 Tables lemon juice

1/2 teas vanilla

5 eggs, slightly beaten

Preheat oven to 350

Mix the lime jello, sugar, flour, salt, baking powder & baking soda in a large mixing bowl. In another bowl, mix oil, orange juice, lemon juice, vanilla and the beaten eggs. Mix well and then pour over the dry ingredients. Beat until batter is smooth and mixed well.

Pour into a 9×13″ greased pan. Bake in preheated oven for about 25-35 minutes or until cake tests done when pick inserted in center comes out clean.

Let cool in pan 5 minutes before turning out on a plate. If you are leaving cake in pan, wait about 5 minutes and then pierce cake with a fork and drizzle the glaze over the top of the cake, allowing it to sink into the cake.

Glaze for Cake

1/2 cup Key Lime Juice (about 25 small key limes or 4 regular size limes)

1/2 cup powdered sugar

Mix the key lime juice and powdered sugar and stir until mixture is smooth.

Allow cake to cool completely then frost with Cream cheese frosting.

Cream Cheese Frosting

1/2 cup (1 stick) of unsalted butter, softened

1 (8 oz) cream cheese, softened

1 (1 lb) box of powdered sugar (about 3 1/2 cups)

Beat the butter and cream cheese until light and fluffy. Add the powdered sugar and beat until sugar is well incorporated. Spread over the top and sides of completely cooled cake. (Or the top, if you left it in the pan)

Chocolate · Desserts

Peanut Butter Mississippi Mud Brownies

Just put a lemon pound cake in the oven and am waiting for the cupcakes that I made with the left over batter. We sat down to watch AGT and realized that we didn’t have any dessert to eat during the millions of commercials. So while the lemon buttercream frosting sits while the cupcakes finish, I thought I would post this recipe that has so many of the favorite flavor combinations of the dessert world: peanut butter, chocolate and marshmallows.

4 (1 oz) unsweetened chocolate baking squares

1 1/3 cups butter, softened and divided

2 1/2 cups granulated sugar, divided

4 large eggs

2 cups flour, divided

1 teas vanilla

1/2 cup creamy peanut butter

1/2 cup firmly packed light brown sugar

2 large eggs

1 teas baking powder

3 cups miniature marshmallows

1 1/2 cups lightly salted roasted peanuts

Chocolate frosting

Preheat oven to 350. Microwave chocolate in microwave safe bowl at Medium (50% power) for about 1 1/2 minutes or until melted. Stir until smooth until all chocolate is melted.

Beat 1 cup butter and 2 cups sugar at medium speed dwith mixer until ight and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13×9″ pan.

Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup sugar at medium speed with mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour and add to peanut butter mixture, beating at low speed just until blended.

Spoon peanut butter mixture over brownie batter; top with remaining brownie batter and swirl together.

Bake at 350 for about 40-45 minu or until a wooden pick inserted in center comes out with a few moist crumbs stuck to it. Do not over bake. Remove from oven and sprinkle with marshmallows and peanuts immediately after removing so the marshmallows will melt.

Prepare chocolate frosting and drizzle over brownies. Cool completely.

Chocolate Frosting

Melt 1/4 cup butter with 3 tables unsweetened cocoa and 3 tables milk in a saucepan over medium heat, whisking constantly, about 4 minutes. Remove from heat an whisk in 2 cups powdered sugar and teas vnilla. Beat until smooth.