Pig Pickin' Cake

I made this cake Saturday, because our niece Hilary came to visit.  That girl does love to come to Auntie Pattycakes and Uncle Bobby's house...and eat the goodies made especially for her. ;)  I love recipes like this that are quick and easy to make, but are delicious as well.  Hilary did enjoy this cake, and took some for the road. I have seen many versions, and names, for this cake.  I have always called it Pig Pickin' Cake, and this is how I make it.  It really is tasty!

Ingredients:
1 box yellow cake mix (18.25 oz.)
3 large eggs
1/2 C vegetable oil
1 11oz. can Mandarin oranges, with juice
Mix all ingredients until well blended and smooth.  Pour into 9x13 pan that has been prepared with oil/flour baking spray, like Pam.  Bake at 350F for 35-45 minutes.  Let cake cool before frosting.

Frosting:
1 8oz. carton Cool Whip, thawed
1 20oz. can crushed pineapple, juice reserved
1  3 1/2 oz. box instant vanilla pudding
Mix all ingredients until well blended, if frosting is too thick, add a little of the reserved pineapple juice.  Spread over cooled cake, and refrigerate until ready to serve.  This cake is even tastier the second day...if you have any left!

Mix it up Monday
On the Menu Monday

Tea Party Tuesday
Tuesday At The Table
Tempt My Tummy Tuesday
Tuesday Tasty Tidbits
Whimsy Wednesday
What's New Wednesday 

Wow Us Wednesdays
What's It Wednesday

Thriving On Thursdays
Taste This Thursday

Full Plate Thursday
Seasonal Sundays

Rock and Share

Seasonal Inspiration

Your Cozy Home

Foodie Friday
Foodie Friday Linky
Happy Hour Friday

Running for the Roses - Derby Time Pie

Hubby and I used to go to the Kentucky Derby every year.  What a special and fun event it is!  I always looked forward to seeing beautiful Churchill Downs, and the magnificent horses!  I loved buying dresses and HATS to wear to the events!  We used to stay at the Seelbach Hotel downtown, an old Louisville hotel that has been renovated.  Derby Pie was served everywhere you went.  This recipe is from the Junior League of Owensboro, Kentucky cookbook.  Enjoy Derby Day, and good luck if you have picked a favorite horse to win the special event!

Ingredients:
1 unbaked 9" pie shell
6 TBS sugar
2 TBS brown sugar
1/2 TBS flour
1/2 C butter
2 eggs
1/2 tsp vanilla
1/2 C dark Karo syrup
1/2 C chocolate chips
1/2 C Pecans

Instructions:
Mix sugars and flour.  In another bowl, mix eggs, vanilla and syrup; add to sugar mixture.  Add chocolate chips and pecans.  Pour into unbaked pie shell and bake  at 350F until almost firm, about 45 minutes.
Mix it up Monday
On the Menu Monday

Tea Party Tuesday
Tuesday At The Table
Tempt My Tummy Tuesday
Tuesday Tasty Tidbits
Whimsy Wednesday
What's New Wednesday 

Wow Us Wednesdays
What's It Wednesday

Thriving On Thursdays
Taste This Thursday

Full Plate Thursday
Seasonal Sundays

Rock and Share

Seasonal Inspiration

Your Cozy Home

This Weeks Cravings

Merry Munchies
Foodie Friday
Foodie Friday Linky

Additional Information for Old Fashioned Southern Coconut Cake

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 75 years old this year, I wanted to share it on my blog. Her mother used to make it for her, and my grandmother would be 130 years old. 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!
This cake is made with FRESH coconut! To prepare coconut,  punch holes in the three "eyes" on top of nut, drain juice into a bowl.  Using the eyes as the north pole, take a hammer, and hit the nut all around the "equator", it will crack open.  Place nut upside down on a cookie sheet.  Bake in 350* oven for 15 minutes.  Let it cool, and remove from shell, break in pieces with a hammer, and trim off brown skin.  After skin is removed, grate coconut.  It is a lot of work, but worth it.

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

Instructions:
Cream together: butter and eggs, adding eggs 1 at a time. Alternately add flour and milk, starting and ending with flour. Makes 3 layers. Bake at 325* for 20-30 minutes. Do not overcook.

Coconut "Icing" for 3 layers  (more like a thin glaze)
Ingredients:
1 ½ C. sugar
½ C. milk
½ stick butter
¾ C. fresh coconut juice (juice is the liquid inside the nut. It becomes milk when mixed with coconut.
2 C fresh grated coconut (approximately)
Reserve remaining 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. Brush layers with reserved juice, then spoon icing on layers, adding fresh grated coconut on each layer. The sides of the cake are not "iced".  Today, this would be called a naked cake. Let cake stand in cold room overnight to soak, wrap in foil paper and refrigerate.  It tastes better when it has chilled a couple of days.

Banana Bars

Today I am once again cooking a meal for a neighbor who had surgery this week.  I made dinner for another neighbor just home from the hospital on Wednesday.  I decided to make Ticky's Chicken Soup (on this blog).  It is cold and rainy here today, so I thought the soup would be a good choice.  I wanted to make a dessert, but was pushed for time.  I found this recipe on Mommy Savers.  I happened to have some overripe bananas on hand, as well as the other ingredients, and made this very quickly.  It got good reviews from my hubby and son.  A good way to use overripe fruit, and a good treat for the kiddos in your house!  (I added about a tablespoon extra of milk the thin the batter a bit.)
I am posting this on the following blogs:
Sweets For A Saturday

Seasonal Sundays

Rock and Share

Seasonal Inspiration

Your Cozy Home

This Weeks Cravings

Merry Munchies
Mrs. Fox's Sweet Party 
Link 'n Greet Party

Luscious Strawberry Cake

Tomorrow is Valentine's Day, and I will be making a lovely dinner  for my sweetheart of a hubby!  I don't like to go out for dinner on holidays, so he will take me out to the restaurant of my choice later this week.  I saw this recipe and enticing photo on http://southernhospitalityblog.com, and decided I would make this for dessert.  The photo is so pretty that I would love to hang it on my wall!  I have made a Bundt cake with a strawberry glaze for years using a recipe just like this, but this icing looks so much more gooey and delicious than the glaze!  Unfortunately, hubby is on a diet, and I am diabetic, so I won't be making this today...I will definitely make it later for us though! :)   I have made this for twice in the last month for neighbors, and one for my grandson's birthday,  It has an amazing flavor, and gets rave reviews.  I wanted to share it with my blog friends, because it looks and tastes soooo good, and is not very complicated to make.

Strawberry Cake
Ingredients:
1 box white cake mix
3 TBS plain flour
1 3oz. box strawberry Jell-o
1/2 C water
3/4 C oil
1 C frozen strawberries thawed and chopped
4 eggs
Instructions:
Combine first 4 ingredients; add oil, then eggs one at a time, beating well after adding each one.  Add berries and beat about 2 minutes.  Pour into greased and floured 9x13 pan, and bake at 350F for about 45 minutes.

Strawberry Cream Cheese Frosting
Ingredients:
1 stick butter, softened
1 8oz. pkg. cream cheese, softened
1/2- 1 C frozen strawberries and syrup, thawed and pureed.
1 box powdered sugar  (sift to remove lumps)

Instructions:
Mix first 2 ingredients well.  Mix in powdered sugar, add strawberry puree a little at a time, until desired consistency to frost.  If too thick, add more strawberry, if too thin, more powdered sugar.  If desired, add several berries and juice on top of each slice right before serving.

Mix it up Monday

Tea Party Tuesday
Tuesday At The Table
Tempt My Tummy Tuesday
Tuesday Tasty Tidbits

Wow Us Wednesdays

Thriving On Thursdays
Taste This Thursday

Full Plate Thursday
Sweets For A Saturday

Seasonal Sundays

Rock and Share

Seasonal Inspiration

Your Cozy Home

This Weeks Cravings

Merry Munchies
Mrs. Fox's Sweet Party
Foodie Friday 

Pink Saturday
Recipe of the Week

Orange Sherbet Macaroon Dessert

This is what I served for dessert.  It is very unusual, so easy to make...and good after a heavy meal... like the one we had last night.

Ingredients:

• 14 oz. shredded coconut
• 1 can condensed milk
• 2 egg whites, at room temperature
• 1 tsp. vanilla 
• 1/4 tsp. salt
• 3 large oranges
• Orange sherbet
• Coconut macaroons ( homemade, or store bought is fine)
• Whipped Cream (in aerosol can)
• Maraschino cherries (garnish)
• Mint leaves (garnish)

Instructions:

Combine coconut, condensed milk, and vanilla in  large bowl, mix well. Whip the egg whites and salt on high speed with electric mixer until they form medium peaks.  Gently fold egg whites into the coconut mixture.

Drop tablespoons of the batter on sheet pans lined with parchment paper. Bake at 325 for 25 to 30 minutes, until golden brown. Cool.

Slice oranges in half, forming bowls.  Scrape out pulp.  Soften about half quart of sherbet in bowl, and add 6 crumbled macaroons and mix well.  Freeze until ready to serve.  Add spritz of whipped cream, cherry and a sprig of mint, and serve immediately.

Mix it up Monday

Tea Party Tuesday

Wow Us Wednesdays

Thriving On Thursdays

Full Plate Thursday
Sweets For A Saturday

Seasonal Sundays

Rock and Share

Seasonal Inspiration

Your Cozy Home

Taste This Thursday

Pineapple Chess Pie

I love Chess pie because it is a tasty, quick dessert you can whip up in a hurry, with ingredients you have on hand!  I most often make lemon..because I am a lemon dessert addict who seriously needs intervention..but I like this one a LOT also!

Ingredients:

1 1/3 C sugar
1 TBS fresh lemon juice
1 tsp. vanilla
3 eggs
¼ C butter, melted
8oz. can crushed pineapple with juice
1 refrigerated pie crust, partially baked

Instructions:

Bake pie crust at 425* for about 10 minutes.  Melt butter; add sugar, eggs, lemon juice and vanilla; beat well.  Add crushed pineapple and juice and mix. Pour into pie crust and bake at 375* until filling is just set.  Good pie!

I am sharing this with Sweets for a Saturday. and Foodie Friday.

Easy New Orleans Style King Cake

This is an easy version of the New Orleans King Cake adapted from Southern Plate.  As you can see, it has changed a lot from the French Galette des Rois the French made centuries ago.  The bean, or more frequently used plastic baby, are still added to the cake.  The cakes are eaten from Epiphany to Mardi Gras.

Ingredients:

For the King Cake:

             1 roll frozen bread dough, thawed

• Filling:8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon lemon extract
For the Icing:
• 1-1/2 cups confectioner’s sugar
• 3 tablespoons milk (more if needed but stir this amount first, you’ll be surprised how far this goes!)
• 1 tsp clear butter or vanilla flavoring

Instructions

1. On floured surface, roll out your dough to a rectangle of about 10 x 18 inches. It doesn’t have to be exact, close enough works!
2. In a mixing bowl, combine cream cheese, powdered sugar, and extract and mix until creamy and well blended. Spread over dough to within an inch of each side. Roll up longways (to make a long log) and brush the final edge with water before pressing it into the log to seal.
3. Take log and form into a circle, pressing the ends into each other and brushing with water if needed to seal together. Spray top lightly with cooking spray and cover with plastic wrap. Set in warm place to rise for 45 minutes to an hour.
4. Remove plastic wrap and bake in 350 degree oven for 30-35 minutes. Allow to cool.
5. Mix confectioner’s glaze and drizzle over top of cake with a spoon. Immediately sprinkle yellow, green and purple sprinkles over glaze. Allow to sit until glaze hardens.

Bananas Foster Ice Cream Cake

I was looking through my recipe files this morning, and found this cake and photo from Taste of the South Magazine 2006.  I made it for a birthday brunch for my son and granddaughter...it was delicious, and made a beautiful presentation.  Perfect for a special occasion.

Ingredients:

1. 1 (18.25-ounce) package butter-recipe cake mix
2. 3 eggs
3. 1/2 cup butter
4. Water as needed
5. 1/2 cup chopped pecans, toasted
6. 1/2 gallon vanilla ice cream, softened
7. 2 to 3 bananas, peeled and cut into 1/4-inch slices
8. 1 recipe of Caramel Rum Sauce (recipe below)

1. To assemble cake, place 1 cake layer, smooth-side up, on a cake plate. Top with 1/4 of softened ice cream, smoothing surface with a knife or spatula. Repeat with remaining two layers of cake. (For best results, place cake in freezer for 20 to 30 minutes after adding each layer of ice cream.) After third layer of ice cream, arrange small scoops of ice cream on top around edge of cake. (Scoops should be touching). Return to freezer until serving time.
2. To serve, pile banana slices in center of cake, and pour 3/4 cup cooledCaramel Rum Sauce over bananas. (Rum sauce will run down sides of cake between ice-cream scoops.) Serve remaining rum sauce with cake as an accompaniment.

Caramel Rum Sauce:

Ingredients:

1/4 C butter

1 C brown Sugar

1/2 tsp ground cinnamon

1/4 C rum, plus 2 TBS water

I am sharing this with Full Plate Thursday and Foodie Friday  

Paula Deen's Gooey Butter Cake

Everyone raves about this cake from Paula Deen...rich, but good!
Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Instructions:

Preheat oven to 350 degrees F.  Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Lemon Cream Cheese Bars

These are quick and simple, but very tasty!  I love lemony sweets!  This recipe is from Betty Crocker.

Ingredients:

• 1 box lemon cake mix
• 1/3 cup butter or margarine - softened
• 1 egg
• 8 ounces cream cheese - softened
• 1 cup powdered sugar
• 1/2 lemon - grated
• 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
• 2 eggs
• 1 teaspoon vanilla

• 
  

  Instructions:

  • In a mixing bowl, blend dry cake mix, butter, and 1 egg.
  • Press into a 9 x 13 pan, ungreased.
  • Beat the cream cheese until smooth.
  • Gradually blend in the powdered sugar.
  • Stir in lemon peel and lemon juice until smooth.
  • Reserve 1/2 cup of this mixture and refrigerate it for later use.
  • Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
  • Spread over the cake mixture.
  • Bake at 350° until set, approximately 25 to 30 minutes.
  • Cool completely.
  • Spread the reserved cream cheese mixture onto the bars.
  • Refrigerate until firm; then cut into squares and serve.

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

Praline Topping

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