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Thursday, December 29, 2011

Snowman Pancakes

Here is a simple, but adorable idea for a cold weather breakfast for the kids...well, I like them too! I saw these on ohdeedough.  This is her cute photo from Pintrest.

Just use your regular pancake recipe/mix and make large pancakes for the body, and a smaller ones for the head.  Use blueberries for face and buttons, a strip of bacon for the scarf, and marshmallows for the snow.  Decorations can be "glued" on with your favorite pancake syrup. It only takes a few minutes, and the little ones love it!

Chicken Piccata

Source:  Cuisine at Home, complimentary issue.  This is a very tasty recipe.
Ingredients:
2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
all-purpose flour
nonstick spray
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 c chicken broth
2 TBS. fresh lemon juice
1 TBS. drained capers
2 TBS unsalted butter
fresh lemon slices
chopped fresh parsley
Instructions:
Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warmed platter; pour off fat from the pan.   Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
 Garnish with chopped fresh parsley and serve immediately.
Makes:  2 servings


White Trash

I made this mix three times this Christmas, and everyone who tried it, loved it.  It would be a good sweet addition for New Year's Eve or Super Bowl Snacks.

Ingredients:

2 bags white chocolate chips
2 tbsp. vegetable oil
3 c. wheat chex
3 c. rice chex
3 c. corn chex
1/2 lb. stick pretzels
3 c. Crispix
1 can mixed nuts
1 large bag M&M's

Instructions:
Put all ingredients, except white chocolate chips, into a large bowl and mix well.
Melt white chocolate in microwave.  Heat 1 minute, stir, then microwave about 30 seconds more. or until melted and well blended.  Pour melted white chocolate over all other ingredients. Stir gently, mix thoroughly so all the dry mixture is coated with chocolate., then spread on waxed paper until dry. Br eak into pieces and store in covered containers.

Saturday, December 24, 2011

Christmas Tree Vegetable Platter

A pretty and healthy appetizer for Christmas.  Add other veggies, if desired.  Use this dip, or your favorite.  Merry Christmas!!!


Show Ingredients
Christmas Tree Vegetable Platter
Hide Description
A broccoli and tomato "tree" with pretzel "trunk" and cauliflower "snow" are delicious dippers for a cool and creamy dip.
Prep Time
25Minutes
Total Time
1:25Hr:Mins
Makes
8servings
Hide Ingredients
Creamy Herb Dip
1/2
cup sour cream or crème fraîche
1/4
cup mayonnaise or salad dressing
3
tablespoons fresh chopped parsley
3
tablespoons finely chopped fresh chives
1/2
teaspoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
small clove garlic, finely chopped
Vegetable Platter
3
cups fresh broccoli florets
14
grape tomatoes
1/2
yellow bell pepper, cut into strips
1 1/2
cups fresh cauliflower florets
3/4
oz (about 40) pretzel sticks (from 15-oz bag)
Hide Preparation
  1. In small bowl, stir together dip ingredients. Cover; refrigerate at least 1 hour to blend flavors.
  2. Rinse and thoroughly dry vegetables. Trim broccoli and cauliflower floret stems.
  3. Arrange broccoli on serving platter to form tree shape and tomatoes to form garland. Arrange bell pepper to form star and cauliflower to form snow (see photo). If desired, cover and refrigerate up to 4 hours.
  4. Just before serving, arrange pretzels at bottom of tree to form trunk. Serve with dip.
Makes 8 servings (about 1 1/2 tablespoons dip and 1/2 cup vegetables each)

Wednesday, December 21, 2011

Lemon Drop Cookies

I found this recipe and photo on Taste of Home, and saved it because I LOVE lemon desserts!

Ingredients:

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tablespoon half-and-half cream

1 teaspoon grated lemon peel

1-1/2 cups all-purpose flour

1/2 cup finely crushed lemon drops

1 teaspoon baking powder

1/4 teaspoon salt



Directions:


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.
  • Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Sunday, December 18, 2011

Horseradish Stuffed Tomatoes

My family loves horseradish with their roast beef.  This is a very pretty way to serve it.


Ingredients:
6 small, ripe tomatoes
½ C whipping cream
1 TBS horseradish
½ tsp. Dijon mustard
Dash of salt
1 tsp. sugar

Instructions:
Cut tops from tomatoes; hollow out slightly, scooping out seeds.  Whip cream until stiff; fold in remaining ingredients.  Fill tomatoes just before serving.

Christmas Dinner Prime Rib Roast

This is what we traditionally have for Christmas dinner.
 It is simple, but very good!

Ingredients:
4# trimmed rib eye roast or Prime Rib
2 cloves garlic, minced
1 tsp. fine sea salt
1 tsp. black pepper
1 tsp. dried rosemary leaves, crushed

Instructions:
Mix all seasonings, and press evenly into roast.  Place on rack in a shallow roaster.  Insert meat thermometer in thickest part, not resting in bone or fat.  Do not add water or cover.  Roast 15-17 minutes for medium rare, about 140* on the meat thermometer.  Remove from oven, cover loosely with foil, and let rest for 15 minutes.  Carve and serve.  Add some beef STOCK to drippings, and mix well over stove burner for au jus.

Friday, December 16, 2011

Caramel Corn

My husband likes to get in on the festivities, and make something to eat during the Holidays.  He makes this every Christmas.


Ingredients:
2 sticks butter
2 C brown sugar
½ C dark Karo syrup
½ tsp. salt and Baking soda
1 tsp. vanilla
6 quarts popped corn

Instructions:
Melt butter.  Stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring, boil for 5 minutes.  Remove from heat and stir in soda and vanilla.  Pour over popcorn and mix well.  Turn onto 2 large roasting pans.  Bake for 1 hour at 250*.   Stir every 15 minutes.


Thursday, December 15, 2011

Turtles

 I just made two batches of these...they are easy and delicious!
Ingredients:
60 Kraft caramels
2 TBS water
6 small Hershey Bars
1/8# paraffin
3 C pecan halves

Instructions:
Put caramels and water in a bowl; melt in microwave.  When melted, add pecans and mix well.  Drop on cookie sheet by tsp. full.  Put in freezer until firm.  In saucepan, melt paraffin and chocolate.  Dip caramel/pecans in chocolate.  I use a toothpick to dip them.  Set dipped candies on waxed paper to set.   These are really good!

Tuesday, December 13, 2011

Patty's Fudge

I am making more Christmas treats for Santa and my family today.  This is next on the to cook list.  This is my husband and adult sons favorite candy...they always want it at Christmastime.

Ingredients:
2/3 C Hershey’s cocoa
3 C sugar
1/8 tsp. salt
1 ½ C whole milk
¼ C butter
1 tsp. vanilla
1 c pecan pieces

Instructions:
Combine sugar, salt and cocoa in a pot, mixing well.  Stirring constantly, slowly add milk, and put on burner.  Stir until mixture boils, then stir occasionally.  Cook until it reaches soft ball stage.  Drop a small amount of mixture in a cup of cold water.  If it forms into a soft ball, it is done.  Remove from heat, add butter and vanilla.  Beat until creamy and it loses its gloss.  Quickly stir in pecans and pour onto a buttered platter.  When it sets, cut into squares.

Monday, December 12, 2011

French Toast


A very simple, but very good dish.  I serve it with bacon and sausage.

Ingredients:
1 loaf stale Italian bread
3-4 eggs
1 C milk
Butter
Syrup
Cinnamon
Confectioner’s sugar

Instructions:
Break eggs into a wide bowl; beat lightly.  Add milk and whisk until well blended.  Heat griddle or skillet coated with a thin layer of butter.  Place bread slices, one at a time, into the bowl, letting slices soak up egg mixture for a few seconds, and then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Cook coated bread on heated griddle or skillet, lightly coated with butter until bottom is golden brown. (Add more butter for each batch).  Press bread down with spatula a bit to make sure toast is done through. Turn and brown the other side. Lightly sprinkle with cinnamon and powdered sugar.  Garnish plate with berries sprinkled with powdered sugar, if desired. Serve French toast hot with syrup.  

Sunday, December 11, 2011

Christmas at my great-great grandparents home, 1898

On this blog I post a lot of old family recipes, and talk about my love of Southern things and people.  I wanted to share this 1898 newspaper article from my home town newspaper.  My hero, mentor, role model and very special grandmother was one of this lovely couple's grandchildren, and was at this Christmas celebration.  I would have loved to have been there!  Merry Christmas y'all!

Winter Version of Cream of Fresh Tomato Soup

The Barefoot Contessa posted a recipe for this soup, using fresh garden  tomatoes, on the Food Channel.  I adapted it for winter, using fresh Roma tomatoes, plus finely diced canned tomatoes.  It made a very tasty soup, and is  even better on the second day.  It goes well with a good grilled cheese sandwich!

Ingredients:
3 TBS good olive oil
1 1/2 c chopped onions (2 onions)
2 carrots, chopped
3 cloves minced garlic
8 ripe Roma tomatoes, coarsely chopped
1 can finely diced tomatoes and juice
1 tsp. sugar
3 TBS tomato paste
1/4 C chopped fresh basil leaves, plus julienne a few for garnish, if desired
3 cups chicken stock
2 tsp. salt, or to taste
1 tsp. black pepper, or to taste
3/4 cup heavy cream

Instructions:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, (at this point, I use my immersable blender to make vegetable pieces smaller), sugar, tomato paste, basil, chicken stock, salt, and pepper.  Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup.  You can process it through a food mill into a bowl, discarding the dry pulp that's left, but I prefer the small chunks of vegetables in my soup.

Saturday, December 10, 2011

My Aunt Ticky's Southern Divinity

This is my favorite candy in the whole world.  When my Aunt Ticky asked me what I wanted for Christmas...my answer was always DIVINITY!  My family has made this candy at Christmastime for generations.  A true Southern treat, it is a bit difficult to master.  Do not try to make it on warm or damp days.  It does best when weather is cold and dry. I have adapted it for today's cooking methods .  Good luck. It is worth the effort!


Ingredients:
3 c white sugar
3/4 C light Karo syrup
¼ C water
1 tsp. vanilla
2 egg whites, stiffly beaten
1 C pecan pieces

Instructions:
Mix all ingredients except vanilla, egg whites and pecans, and stir over low heat until dissolved well.  Turn up heat and boil without stirring until mixture spins a thread like a hair, (250 on a candy thermometer, which these ladies didn't ever use)  While this is cooking, beat egg whites until stiff.  When candy mixture is done, pour into eggs whites in a steady stream, while beating with an electric mixer (they didn't have those either, so it was mixed by hand...this is an OLD recipe, folks!).  Add vanilla and pecans.  Beat until firm, and candy loses gloss.  Quickly drop on waxed paper or buttered dish.  

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Friday, December 9, 2011

Old Fashioned Tea Cakes


This is another very old family recipe.  My grandmother used to make Tea Cakes for me when I was a little girl.  My  littlecousin (Gwen is her real name) rescued the family recipe by getting it from her Aunt Sarah...my grandmother's niece.  Just another wonderful thing about being a Southern girl...food and family are always an important part of your life!

Ingredients:
1 stick butter                           1 C. sugar (minus 2 TBS)
1 egg                                       ½ tsp. vanilla
Self-rising flour                      ¼ C whole milk

Instructions:
Cream together butter and sugar; add egg, milk and vanilla, mix.  Add self-rising flour to make dough like biscuits.  Knead and make rolls of dough in wax paper.  Let stand in refrigerator.  When cold, cut in rounds and place on cookie sheet. Cook at 350 degrees for 10-12 minutes.  Enjoy with you favorite cup of tea!
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Thursday, December 8, 2011

Boompa's Spiced Roasted Pecans

Our three year old great-grandson calls my husband Boompa....as in "Mr. Hobbs Takes A Vacation", a 1960's movie starring Jimmy Stewart.  Last year Booma made these pecans, and we sent a batch in the Christmas box to our newest grandson ( he married our granddaughter), a Navy Corpsman, who was in the middle east.  Gene called us tonight and asked a favor...would we send some of these to a Marine buddy of his who has just deployed to that region?  A resounding yes!  I got the recipe out to make these tomorrow, so thought I would post it.  When you make ayour Christmas goodies, please consider sending a box to our military.  They are so far away for home, in dangerous circumstances, and anything from home is appreciated.   They always share their homemade goodies with their comrades.

Ingredients:
1 egg white
1 TBS water
½ C. sugar
1 ½ tsp. cinnamon
¼ tsp. salt
2 ¼ C pecan halves

Instructions:
Combine egg white and water in bowl; beat until fluffy.  Fold in pecans and coat evenly.  Combine dry ingredients in bowl; dump in pecans and stir until well coated.  Spread nuts in lightly greased rimmed baking sheet; bake in oven preheated to 225* until toasted and fragrant, about 1 hour.  Stir pecans about every 15 minutes.  Cool in pan, store in airtight container.  

Tuesday, December 6, 2011

150+ Year Old Hodges-Thomas Fruitcake Recipe

I know, I know, everyone hates fruitcake...but I just had to add this to my blog.  My grandmother used to make this cake every year after Thanksgiving, and put it in the refrigerator until Christmas.  My grandmother’s family has made this cake for Christmas for more than 150 years...my great, great, great grandmother used to make this, and she was born in 1818.  Measurements are not as precise as in modern recipes, and old terms are used.  “Sweet milk” is a Southern description for whole milk.  They used it to differentiate from buttermilk.
I do not know it's origin...but my heritage is British/Celtic.  This is not like a standard fruitcake.  It makes layers, with a  filling/frosting.  The ingredients/measurements have been refined very little from the original.   If you try it, let me know what you think.

Ingredients:
Cake:
6 eggs
1 C butter, softened
2 C sugar
3 C flour
1 C sweet milk (Southern for whole milk)
1 TBS baking powder
2 TBS allspice; ginger; cloves
1 TBS cinnamon

Filling/Frosting:
1 coconut, grated
1# raisins-put half in cake batter
1# currents-put half in cake batter
1# English walnuts, coarsely chopped
1# Brazil nuts, coarsely chopped
2 C blackberry jam
3 C sugar
½ C sweet milk
½ C butter

Instructions:
Cake: Cream butter and sugar; add eggs one at a time.  Mix dry ingredients and alternate adding to sugar mixture with the milk, starting and ending with flour mixture.  Blend in raisins and currents.  Pour into 4 greased and floured cake pans.  There are no baking instructions for this very old recipe, because it was originally baked in wood burning stoves, other than ‘bake until “straw” inserted in center of layer comes out clean’. (Bake at 350* for about 25-30 minutes. Test for doneness by inserting toothpick into center of layer.  (When it comes out clean, layer is done.)
Filling/Frosting: Put butter, sugar and milk in large pot, cook “a while” (until sugar melts).  Add rest of ingredients and cook, stirring, for “a while longer” (about 10 minutes).  Spread between layers, and then cover outside of cake with mixture.  Make cake a couple of weeks before Christmas and cover and refrigerate.


Monday, December 5, 2011

Bananas Foster Upside-Down Cake

Another lip smacking dessert and photp from the November 2011 issue of Southern Living magazine!  Everyone likes this one!

Ingredients:
1/2 cup chopped pecans
1/2 cup butter, softened and divided
1 cup firmly packed light brown sugar
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix
1/4 teaspoon ground cinnamon

Instructions:
 Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.  Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.   Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.   Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.   Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
Southern Living NOVEMBER 2011

Pumpkin Pecan Cheesecake

This recipe and photo was in the November Southern Living magazine.  It is delicious made with pumpkin, or sweet potatoes.  A great dessert, especially this time of year!


Ingredients:

2 cups graham cracker crumbs
1/3 cup finely chopped pecans
5 tablespoons butter, melted
3 tablespoons light brown sugar
4 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 1/2 tablespoons lemon juice
Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves (optional)
Instructions:
 Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned. . Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)   Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.   Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.  Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.
Southern Living NOVEMBER 2011

Saturday, December 3, 2011

My Version of Sliders

We grew up in Georgia, and enjoyed going to a popular chain for burgers.  Small, thin beef patties, topped with minced onion, mustard and a dill pickle slice, on a squared bun.  We now live in the Dallas area, and, alas, we cannot get these tasty burgers here.  My guys were craving some, so I decided to try to make them at home.  They received rave reviews...from me as well!

Ingredients:
1# ground chuck
¾ - 1 C onion, very finely minced
Salt and pepper to taste
Mustard
Hamburger Dill slices
Catsup, if desired
Small, soft, white dinner rolls
(Not round ones, but more square shaped on bottom)

Instructions:
Place beef on non-stick aluminum foil, shape into a rectangle; place another piece of foil over meat.  Roll out with rolling pin to about 1/8"- 1/4" thickness.  Salt and pepper to taste.  Cut beef in squares just a bit larger than the rolls.  Place meat on heated cast iron stovetop griddle, keeping patties close together.  Cook for about a minute to color bottom of meat, then flip over and spread with the finely minced onion, like you are frosting them.  Loosely cover with foil so meat and onions will cook uniformly.  When onions are translucent, place roll bottom on top of meat, then stack on the roll top.  Cover loosely with foil until rolls are steamed and hot.  Remove from griddle and assemble.  Add mustard and one dill slice.  With these burgers, catsup and cheese is optional. 

Friday, December 2, 2011

Paula Deen's Strawberrry Cake

I saw this photo and recipe from Paula Deen, and just had to share it!  YUM...and so pretty!


Ingredients
  • 1 (18.25-ounce) box white cake mix
  • 1 (3-ounce) box strawberry-flavored instant gelatin
  • 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Strawberry cream cheese frosting, recipe follows
  • Strawberry Cream Cheese Frosting
  • 1/4 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
  • 1/2 teaspoon strawberry extract
  • 7 cups confectioners' sugar
  • Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Casserole Ole'

This casserole is tasty, and good for a crowd.

Ingredients:
7 oz. pkg, elbow macaroni, cooked and drained
2 cloves garlic, minced
4 C canned finely diced tomatoes
1 C tomato sauce
4 tsp. chili powder
¼ tsp. cumin
1# ground chuck
1 medium onion, chopped
½ bell pepper, chopped
1 C pitted black olives, drained
1 can whole kernel corn, drained
1 tsp. salt and ½ tsp. pepper
¼ tsp. oregano
¼ tsp. cayenne
Grated sharp cheddar
Fritos and sour cream

Instructions:
Cook meat; add peppers and onions; sauté’.  Add tomatoes and tomato sauce.  Add spices; simmer for 30 minutes.  Add olives, corn and cook 10 minutes.  Add cooked macaroni.  Put in 3 quart casserole dish, top with cheese and Fritos.  Bake at 325* 25 minutes, or until bubbly.  Serve with sour cream.   

Monday, November 28, 2011

Sausage and Egg Casserole

I am going to a Daughters of 1812 meeting and brunch in the morning, so I am making this old stand by brunch dish to take.  It is easy, and you prepare it the night before.  It is perfect for an event like this, or when you have overnight guests, and don't want to spend the entire  morning in the kitchen.

Ingredients:
6 large eggs
2 C whole milk
7 slices bread, cubed
1 tsp. salt and ½ tsp. pepper
1 tsp. dry mustard
1# sausage, hot or mild
1 C Kraft Sharp cheese, grated

Instructions:
Brown and drain sausage.  Beat eggs, add all ingredients, and mix well.  Pour in 9x13 pan.  Chill 8 hours or overnight.  Bake in 350* oven for about 45 minutes.

Goodbye Thanksgiving, Hello Christmas!



The Fall decorations are put away, all the leftovers eaten, so now it's time to get ready for Christmas! Today was my 69th birthday, and it was a good one. Slept late this morning, then my husband and middle son took me out for a great meal. Our son Michael has lived with us since 2007. He had a frontal lobe aneurysm, and is disabled.


I spent a lot of the day talking with dear friends and family on the phone, and "chatting" on fb. I enjoyed some long telephone conversations with my college aged grandchildren...and my three year old great-grandson called and sang "Happy Birthday"! Now, that was quite a treat!


Bobby, my sweet husband of 51 years, decorated out Christmas tree yesterday. I somehow found the time today to do the rest of the house! I even pulled out the everyday kitchen Christmas dishes! The outdoor lights will go up this week...then on to the shopping, baking, cooking, wrapping...and all the fun things we do this time of year.


May I be one of the first to wish you a Merry Christmas! Even if it is not a part of your religion, I wish you all the joy and happiness this Holiday brings to me!

Saturday, November 26, 2011

Additional Information for Old Fashioned Southern Coconut Cake (Additional Information)

This recipe for the Queen of Southern cakes has been in my family for more than 100 years. It was always among the many delicious home made dishes on the tables at Thomas/Hodges family reunions. My grandmother always made it for me on my birthday, and as I will be 69 years old tomorrow, I wanted to share it on my blog. Maybe one of you awesome cooks out there will make one for me! I thought this recipe was lost forever, but my cousin and her mother still make it, and were kind enough to share it with me. Thank you Billie and littlecousin!

NOTE: I just received a message from someone who made this cake.  She said her icing was too thin, but it really is more akin to a glaze than a frosting.  You have to spoon it on the layers over and over until it sets.  This recipe is more than 100 years old, and it has always been written this way, so it didn't occur to me to add any further instruction.  I do apologize for the error.  My cousin told me today that this cake is entered in her church auction every year, and it always sets off a bidding war between two well-to-do gentlemen in particular.  This year, this cake sold for $500.00!  My grandmother and her kinswomen would love that!

Ingredients:
1 C. butter
2 C. sugar
3 C. all-purpose flour (White Lily)
4 eggs (room temp.)
½ tsp. salt
2 tsp. baking powder
¾ C. whole milk

Instructions:
Cream together: butter, sugar ; add eggs 1 at a time. Alternately add flour and milk, starting and ending with flour. (You might not need all of the milk). Makes 3 layers. Bake at 325* for 20-30 minutes. Do not overcook. Cool in pan.

Coconut Icing Servings: Icing for 3 layers
Ingredients:
1 ½ C. sugar
½ C. milk
½ stick butter
¾ C. coconut juice
2 C fresh grated coconut (approximately)
Additional coconut juice

Instructions:
Mix all ingredients, except coconut, together in large sauce pan. Bring to boil and cook about 1-2 min. Let cool a bit. Spoon some coconut juice on layers, then spoon icing on layers, adding fresh grated coconut on each layer. Let cake stand in cold room overnight to soak, wrap in foil paper and refrigerate.

On the Menu Monday
Tea Party Tuesday
Wow Us Wednesdays
Full Plate Thursday
Foodie Friday
Sweets For Saturday
Seasonal Sundays