Banana Pound Cake

 

I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.

My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.

I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.

Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.

I hope you enjoy this wonderful recipe!

Banana Pound Cake

1 cup Crisco Shortening

1/2 cup butter, softened

3 cups sugar

5 large eggs

3 really ripe bananas, mashed

3 tablespoons milk

2 teaspoons vanilla extract

3 cups Gold Medal All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon salt

Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.

Preheat oven to 350 degrees.

Combine banana, milk and vanilla. Set aside.

Combine flour, baking powder and salt. Set aside.

Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.

Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.

Pour into the prepared pan.

Bake for 80 minutes or until a wooden toothpick inserted comes out clean.

Remove from cake pan and cool on a wire rack.

Yield: One cake

Peach Cobbler

This recipe comes from Southern Living and has proven to be a winner in our house. It's quick, easy and never fails to draw people back for a second helping.

Peach Cobbler

1/2 cup butter

1 cup self-rising flour

2 cups sugar, divided

1 cup milk

4 cups fresh peaches, washed, peeled and cubed

Melt butter in a 13x9x2-inch Pyrex dish or something similar. I simply put the butter in the dish, place it in the oven and let it melt as the oven warms to 375 degrees.

In a separate bowl, combine the flour, 1 cup of sugar and the milk. Mix well. Set aside.

Place the peaches and remaining sugar in a boiler. Heat on the stove just until boiling.

To assemble, pour the flour mixture into the dish with the melted butter. Do NOT stir. Then spoon the peaches onto the top of that. Be sure to spoon it over the flour mixture. Pouring will cause it all to separate and your peaches will pool up in one place.

Bake at 375 degrees for 30 minutes or until browned.

Serve warm with Blue Bell Homemade Vanilla Ice Cream.

Homemade Oatmeal Pies

I spotted this recipe in the October 2017 issue of Southern Living magazine. I enjoy the magazine and would recommend it to anyone. I love the cookbooks. They are my go-to sources when I'm looking for a special recipe. They should fill every cooks kitchen shelves.

This recipe looks like it will be fun to try. I think I'll leave out the toasted pecans though. I love pecans but generally prefer my cookies pecan free.

Homemade Oatmeal Pies

1 cup salted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups uncooked regular rolled oats
1 cup chopped toasted pecans
Salted Caramel Buttercream (recipe follows)

Preheat oven to 350 degrees.

Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about two minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.

Using a 1 1/2-inch cook scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in the center, 9-10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.

Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

Salted Caramel Buttercream

16 caramel candies (such as Kraft)
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup salted butter, softened
3 oz. cream cheese, softened
1 (16-oz.) package powdered sugar

Microwave caramel candies and 1 tablespoon heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals.

Stir in additional tablespoon cream. Cool at room temperature until lukewarm, about 30 minutes.

Beat butter and cream cheese with an electric mixer on medium speed until creamy. Add vanilla extract and salt. Beat until combined. Gradually add powdered sugar alternately with the caramel mixture, beating on low speed until blended after each addition. Add 1 tablespoon cream, 1 teaspoon at a time, to reach desired consistency, if needed.

Refrigerate the pies before packing away to keep the filling firm.

Makes 24.

Red Beans and Rice Veggie Burgers

Years ago there was a little hole in the wall restaurant located downtown in the Texas town I lived. I mean that literally. It was like shoebox size. Owned and operated by a family that had relocated from New Orleans. They made THE best Red Beans and Rice. Even the cornbread was awesome. And it was so cheap. Seriously. I loved that place.

I left long ago and I have no idea if it's still around. I do know that I've never again found a any restaurant that can make Red Beans and Rice taste that good. I guess that's why this recipe intrigues me. I found it in the August 2014 issue of Southern Living magazine. I'm looking forward to giving it a try.

Red Beans and Rice Veggie Burgers

1/2 cup uncooked long-grain white rice
Two 16-oz. cans red kidney beans, drained and rinsed
1/3 cup minced green bell pepper
1/3 cup minced sweet onion
2 tablespoons minced celery
1 tablespoons Creole seasoning
2 garlic cloves, minced
1 large egg, lightly beaten
3 tablespoons olive oil
3 tablespoons mayonnaise
3 tablespoons Creole mustard
2 tablespoons minced green onions
2 tablespoons finely chopped fresh flat-leaf parsley
6 butter lettuce leaves
5 (1/2-inch thick) crusty bread slices, toasted

Bring 1 1/2 cups water to a boil in a small saucepan over medium heat; stir in rice. Reduce heat to low. Cook, stirring constantly, 15 minutes or until water is absorbed and rice is tender. (Tip: stirring the rice as it cooks helps release the starch that helps hold the veggie patties together.)

Mash red kidney beans in a large bowl with a fork or pastry blender. Stir in bell pepper, onion, celery, Creole seasoning, garlic gloves and egg, along with the cooked rice, until well blended. Shape mixture into six 1/2-inch thick patties.

Cook three patties in 1 1/2 tablespoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Stir together mayonnaise, Creole mustard, green onions and parsley. Place 1 lettuce leaf on each bred slice; top each with 1 patty and desired amount of mayonnaise mixture.

Makes six burgers.

Hush Puppies

This is the Deep South so every now and then you have to fry up some Hush Puppies. I like Hush Puppies. I do. The fish that sometimes go with them? No so much.

Still, it's important to have a good Hush Puppies recipe. I found this one in the August 2014 issue of Southern Living magazine. For a variety, substitute fresh herbs or chopped green onions for the diced onion.

Hush Puppies

Vegetable oil
1 cup self-rising yellow cornmeal mix
1/2 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup diced onion
3/4 cup buttermilk

Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees. Stir together cornmeal, flour, sugar, baking soda and onion in a large bowl. Add buttermilk, stirring just until moistened. (Mixture will be slightly thicker than cake batter.)

Drop batter by teaspoonfuls into hot oil, and fry, in batches, 1 to 2 minutes or until golden brown, turning often. Drain on a wire rack over paper towels; Serve immediately.

Makes about 2 1/2 dozen.

Mini Apple Cider Pound Cakes

I found this recipe in the September 2014 issue of Southern Living Magazine. Found is the correct word. I'd marked it, laid it aside and then stuff just sort of piled on top of it. I'm going through items trying to clear out and get rid of stuff and I found what looks like a wonderful recipe. So here it is.

Mini Apple Cider Pound Cakes

 

1 1/2 cups butter, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon apple pie spice

1/2 teaspoon baking powder

1/4 teaspoon table salt

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

6 (5 x 3 inch) disposable aluminum foil loaf pans

Vegetable cooking spray

Preheat oven to 325 degrees.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, apple pie spice, baking powder, salt and cloves. Gradually add flour mixture to butter mixture alternately with apple cider, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

Lightly grease disposable loaf pans with cooking spray. Pour batter into prepared pans, and place on a baking sheet. For streusel-topped cakes, sprinkle about 2 tablespoons Streusel Topping over batter in each pan.

Bake at 325 degrees for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely (about 1 hour).

Makes 6 mini loaves.

Streusel Topping

 

3/4 cup all-purpose flour

1/2 cup chopped pecans

1/4 cup butter, melted

2 tablespoons sugar

1 teaspoon apple pie spice

1/8 teaspoon table salt

Stir all ingredients together. Let stand 30 minutes or until firm. Crumble into small pieces.

Makes about 1 cup.

Lazy Biscuits

This is another biscuit recipe from the May 2014 issue of Southern Living magazine. This is for all us folks who never seem to have enough time.

 

Lazy Biscuits

2 1/2 cups self-rising flour
1/2 teaspoon sugar
1 1/4 cups chilled buttermilk
1/2  cup butter, melted
Parchment paper
1 tablespoons butter, melted

Preheat oven to 475 degrees. Whisk together flour and sugar in a large bowl.

Stir together buttermilk and 1/2 cup melted butter in a small bowl. (Butter will clump.) Stir buttermilk mixture into flour mixture until dough pulls away from sides of bowl. Drop dough by level scoops, 1 inch apart, onto a parchment paper-lined jelly-roll pan. (Use a 2-inch cookie scoop.)

Bake at 475 degrees for 12 minutes or until golden brown. Brush with melted butter and serve.

Makes 14.

Our Favorite Buttermilk Biscuit

The May 2014 issue of Southern Living magazine included a wonderful section on homemade biscuits. My Grandmother made the best biscuits. She had a flour bowl and just kind of threw ingredients in, mixed it all up with her hand, shaped the dough and placed it in an old greased tin pan. They were so good!!! I wanted so badly to learn how to make them but she didn't know how to teach me. She'd done it for so long, it was instinct. It didn't work when she slowed down and thought about it.

 

I doubt any of these biscuits will come close to those my Grandmother used to make, but they're sure worth a try. I probably won't use the parchment paper but I'll follow the remainder of the directions.

Our Favorite Buttermilk Biscuit

1/2 cup butter (1 stick) frozen
2 1/2 cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 tablespoons butter, melted

Preheat oven to 475 degrees. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process four more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475 degrees for 15 minutes or until lightly browned. Brush with melted butter.

Makes 12 to 14 biscuits.

For Pillowy Dinner Rolls that are soft even when cool:
Cut in 1/2 cup cold shortening instead of cold butter.

For Crunchy bottom biscuits that are perfect with Sausage Gravy:
Warm a cast iron skillet in the oven and spread a bit of butter in the skillet before adding the biscuits.

Lemon Lime Pound Cake

This recipe comes from the February 2014 issue of Southern Living magazine. The notes say it is based on a class Southern favorite called 7UP Pound Cake. It sure works for me.

Lemon-Lime Pound Cake

1 1/2 cups butter, softened
3 cups sugar
5 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1 cup lemon-lime soft drink (such as 7UP)
Shortening
Lemon-Lime Glaze (recipe follows)
Candied Lemons (optional
Garnish: Lime rind twists

Preheat oven to 350 degrees.

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar. Beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes. Remove cake from pan to wire rack.

Spoon Lemon-Lime Glaze over warm or room temperature cake.

Top cake with Candied Lemons, if desired.

Makes 12 servings.

Lemon-Lime Glaze

2 cups powdered sugar
2 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice

Whisk together powdered sugar, lemon zest, lemon juice and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 tablespoon fresh lemon juice, 1 teaspoon at a time, if desired.)

Makes about 1 cup.

Strawberries and Cream Sheet Cake

Yesterday I found strawberries in my strawberry patch. Really. Already. Of course, they're still green and there's only a few of them but I am super excited. Then last night I saw this recipe. There it was, looking yummy in the April issue of Southern Living magazine. Guess what I'm planning to make with some of those strawberries when they ripen. Yep. That's right. This very cake.

Strawberries and Cream Sheet Cake

1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups cake flour
2 tablespoons strawberry-flavored gelatin
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2/3 cup chopped fresh strawberries
shortening
parchment paper
vegetable cooking spray
Strawberry Frosting (recipe follows)
Garnish: fresh strawberries

Preheat oven to 350 degrees.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Stir together flour, gelatin, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Grease (with shortening) and flour a 13 x 9-inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely(about 1 hour). Spread Strawberry Frosting on top and sides of cake.

Makes 10 to 12 servings.

Strawberry Frosting

1 8-oz. package cream cheese, softened
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring (optional)
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice

Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth. Add strawberries and food coloring (if desired). Beat until blended.

Beat cream and juice at medium speed until foamy; increase speed to medium-high and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.

White Sheet Cake with Vanilla Buttercream Frosting

This recipe comes from the September 2013 issue of Southern Living. I rarely ever need a sheet cake recipe. But when I do, it seems that I'm always adapting. I love that is for a sheet cake.

 

The frosting isn't new. This recipe has been around for ages. I would suggest that you refrain from adding all the milk until you're sure you will need it. I've found that with the weather here in the South, sometimes you don't need as much as you do at other times.

 

This issue of Southern Living also includes a wonderful tutorial on how to make a Caramel Sauce and some more fabulous recipes.

 

White Sheet Cake

1 1/4 cups butter, softened
2 1/4 cups sugar
7 large egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
1 tablespoon vanilla extract
Vanilla Buttercream Frosting

Preheat oven to 350 degrees.

Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.

Sift together cake flour and baking powder. (I just use a whisk.) Gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13 x 9-inch pan.

Bake at 325 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. This takes about 1 hour. Remove from pan to a serving platter. Spread top and sides of cake with frosting.

 

Vanilla Buttercream Frosting

1 cup butter, softened
1/2 cup milk
1 tablespoon vanilla extract
2 (16-oz) packages powdered sugar

Beat butter at medium speed with an electric mixer until creamy.

Stir together milk and vanilla. Gradually add powdered sugar to butter mixture alternately with milk mixture, beating at low speed just until blended after each addition and scraping down sides of bowl as needed.

If desired, add food coloring to tint to your favorite color.

Lemon-Yogurt Crumb Cake

Nothing quite says late spring or early summer to me quite like a lemon cake. It’s just so fresh, like a sunny day. I think this cake will be perfect with a little Blue Bell ice cream. Yum!

Lemon-Yogurt Crumb Cake

1 ½ cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon lemon zest
1 tablespoon orange zest
1/8 teaspoon salt
½ cup cold butter, cut into pieces

Cake Batter
½ cup butter, softened
1 ½ cups granulated sugar, divided
3 large eggs, separated
1 ½ cups all-purpose flour
1/8 teaspoon baking soda
½ cup plan Greek yogurt
1 tablespoon lemon zest
¾ cup Quick & Easy Lemon Curd (recipe under separate entry)
¼ cup powdered sugar

Prepare Crumb Topping: Preheat oven to 350 degrees. Combine first five ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Prepare Cake Batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 ¼-cups granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.

Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until foamy; gradually add remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch deep) pan. Dollop with lemon curd; gently swirl with a knife. Sprinkle Crumb Topping over batter.

Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

Makes 8 to 10 servings.

Pina Colada Icebox Pie

The folks at Southern Living can cook. They’ve been doing it a long, long time and they’re good at it. This recipe was in the March 2013 issue of Southern Living magazine. It sounds heavenly. As soon as it warms up again and actually feels like spring, I plan to give it a try.

Pina Colada Icebox Pie

2 cups pecan shortbread cookie crumbs (about 16 cookies)
1 cup sweetened flaked coconut
¼ cup butter, melted
1/3 cup sugar
2 tablespoon cornstarch
1 8-oz. package cream cheese, softened
1 8-oz. can crushed pineapple in juice
1 ½ cups cream of coconut, divided
2 large eggs
1 cup whipping cream

Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Preheat oven to 350.

Stir together cookie crumbs, flaked coconut and butter. Firmly press on bottom and up sides of a lightly greased 9-inch pie plat.

Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack. Cool completely, about 30 minutes.

Stir together sugar and cornstarch in a small heavy saucepan. Stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat. Cool completely, about 20 minutes.

Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining ½ cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.

Spread cooled pineapple mixture over bottom of piecrust. Spoon cream cheese mixture over pineapple mixture.

Bake at 350 degrees for 38 to 42 minutes or until set. Cool completely on a wire rack, about 1 hour. Cover and chill 4 hours.

Beat whipping cream at high speed until foamy. Gradually add remaining ½ cup cream of coconut, beating until soft peaks form. Spread over pie.

Makes 8 servings.

Ambrosia Cream Cheese Mold

My all-time favor cookbook is The Southern Living Cookbook. This recipe comes from that. It is the first cookbook I reach for when I need something right now. You probably know what I’m talking about.

In this case, I needed a congealed salad to take to church for the feeding of a family in mourning. I offered to bring a casserole or dessert. I was told they had plenty of those but really needed a congealed salad or a fruit salad. I quickly considered what I had on hand and volunteered to make a congealed salad. Have I mentioned that I generally don’t eat congealed salads so I rarely make them?

This one turned out wonderfully. Even I liked it. LOL It just tastes tropical. Of course, I did change things up a bit. I can’t seem to find a 15 ½-oz. can of pineapple chunks so I used an 18 oz. can. It worked just fine. I also didn’t have a fresh lemon so I used RealLemon juice. Oh, and instead of peeling an orange (which I did have) I used a small can of orange slices. And I left out the pecans because, while I love them, sometimes it’s not good to add nuts when you’re taking something off from home and you don’t know the folks who’ll be eating it all that well.

I also didn’t use a mold. I have several Tupperware molds. And if I’d had a day or two or a week or so I would have surely found one of them. But time was a factor so I opted to use a take-off-from-home container that I wouldn’t need to get back. It’s also easier to transport. When I take food for something like this, I always try not to take something that requires someone to wash and return a bowl to me. I figure the family or, in this case, the ladies organizing things have enough on their plate without added dish washing and delivery.

I did, however, put a little bit of the salad (before it had firmed up) in a small container and set it aside for me. I figured I probably needed to at least try the salad to make sure it was okay before I took it off from home. It was. Wonderful. Really. So good! I may have to make another one, even though I really don’t eat congealed salads. LOL

Ambrosia Cream Cheese Mold

1 envelope unflavored gelatin
½ cup cold water
1 (15 ½-oz) can pineapple chunks, undrained
1/3 cup sugar
Juice of one lemon
2 (3 oz.) packages cream cheese, softened
1 orange, peeled, sectioned, and diced
½ cup flaked coconut
Lettuce leaves (optional)
Lemon slices (optional)

Sprinkle gelatin over cold water; let stand 1 minute.

Drain pineapple, and reserve juice; add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan; heat to boiling. Add gelatin mixture, and stir until gelatin dissolves. Remove from heat. Stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until consistency of unbeaten egg white. Fold in pineapple chunks, orange, pecans, and coconut.

Spoon mixture into a lightly oiled 1-quart mold. Cover and chill until firm. Unmold on lettuce. Garnish with lemon slices, is desired.

Makes 6 servings.

Lemon Curd

Have I mentioned that I love all things lemon? Yeah. I do. Okay. Maybe all things that qualify as dessert. So the February 2013 issue of Southern Living is perfect for me. And you too if you like lemon.

This recipe is a quick and easy way to do something that’s just basic. Quick? Easy? Yeah! There are also lots of lemon recipes -- and other recipes too. Not everyone likes lemon after all.

Quick & Easy Lemon Curd

Step One
Grate zest from 6 lemons to equal 2 tablespoons. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Step Two
Beat ½ cup butter, softened, and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-quart microwave-safe bowl.

Step Three
Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.

Step Four
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.

Makes 2 cups.

Stove-Top Method
Prepare as directed through Step Two, transferring mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step Four.

Lemon Curd Pound Cake

I love lemon-flavored desserts and I’m always searching for new recipes. This recipe came from Southern Living magazine last year. Don’t worry if you missed it. Southern Living publishes annual cookbooks that include all the recipes from the previous year’s monthly magazines. Yeah. You guessed it. I have quite a collection of their cookbooks.

Lemon Curd Pound Cake

1 cup butter, softened
½ cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
Lemon Curd Glaze

Garnishes: candied lemon slides, sugared cranberries, fresh thyme sprigs

Preheat oven to 325 degrees.

Beat butter and shortening at medium speed with a heavy-duty stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.

Sift (or whisk) together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Stir in lemon zest, vanilla extract and lemon extract.

Pour into a greased and floured 10-inch (16-cup) tube pan.

Bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool cake in pan on wire rack for 15 minutes.

Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack. Gently brush warm glaze over top and sides of cake. Cool completely on wire rack (about 1 hour). Garnish if desired.

Lime Curd Pound Cake

Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.

Lemon Curd Glaze

2/3 cup sugar
1 ½ tablespoons butter, melted
2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 large egg, lightly beaten

Stir together sugar, butter, lemon zest and lemon juice in a small, heavy saucepan. Add egg and stir until blended.

Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (Cooked mixture will have a thickness similar to heavy cream.) Use immediately.

Lime Curd Glaze

Substitute lime zest for lemon zest and lime juice for lemon juice.

Chocolate Pound Cake

This recipe came in an envelope from Southern Living Magazine. It was a teaser recipe to get me to purchase their magazine. I’ve received the same recipe several times. But, hey, it is a wonderful magazine.

Chocolate Pound Cake

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)

Preheat oven to 325 degrees.

Microwave chocolate baking squares in a microwave-safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5-7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla, until smooth.

Combine flour, cinnamon, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).

Sprinkle with powdered sugar, if desired.

Makes 16 servings.

Sweet Potato Pound Cake

I found this recipe in the November 2011 Southern Living Magazine. Then it ended up in a stack of recipes to try and, of course, didn't see the light of day until just recently. I'm looking forward to giving it a try because our family LOVES sweet potatoes.

Sweet Potato Pound Cake

1 (8 oz) package cream cheese, softened
½ cup butter, softened
2 cups sugar
4 large eggs
1 ½ cups cooked, mashed sweet potatoes
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon ground cinnamon or nutmeg (optional)
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat cream cheese and butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yellow disappears. Add sweet potatoes, and beat well.

Stir together flour, baking power, baking soda and cinnamon or nutmeg, in a medium bowl. Gradually add flour mixture to the butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.

Spoon batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 350 degrees for 65 minutes to 70 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely (about one hour).

This makes 10-12 servings.

Sweet Potato Pound Cake Loaves

Prepare batter as directed above; pour into two greased and floured 8 ½ x 4 ½-inch loaf pans. Bake and cool as directed.

Frosted Fudge Brownies

I needed a dessert. Quickly. Something that would appeal to a mostly male population. That meant chocolate. Not enough time for a cake. Brownies. That would be perfect.

I found a recipe that sounded good. That means all the ingredients were present and accounted for. Don't you just hate finding a recipe, getting excited, then realizing you'll have to make a trip to the grocery store or choose something else? Not today. No time.

The original recipe came from The Southern Living Cookbook. I've had this cookbook for more years than I care to admit. It's still my favorite. You can tell. Drops of this and that litter some of the pages. Hey! I never said I wasn't messy.

The only problem with the recipe is that it involved a double boiler. I really didn't want to deal with that. So I did what I do. I used the microwave instead of the double boiler. It worked great so those are the instructions I'm giving you.

Another tip I'll pass on involves sifting. Dont't do it. Yes, the recipe calls for it but a faster way is just to whisk the powdered sugar. It works just as well and with a lot less mess and effort.

Enjoy!

Frosted Fudge Brownies

1 cup shortening
4 (1-oz) squares unsweetened chocolate
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans (optional)
Frosting (recipe follows)

In a microwave bowl, combine shortening and chocolate. Microwave on HIGH for 1 minute. Stir. Microwave for another 30 seconds. Stir. Chocolate should be fully melted. Microwaves vary so you may have to put it back in for another few seconds. Just be careful not to do too much.

Slowly stir the sugar into the chocolate mixture. Microwave on HIGH for 10 seconds. Stir.

Add the eggs and vanilla. Stir thoroughly. Stir in flour and salt, mixing thoroughly. If you choose to add pecans, stir those in now.

Spread batter in a well-greased 13x9x2-inch pan. Be sure to grease the sides of the pan. Bake at 400 degrees for 20 minutes. Cool. Spread with frosting. Cut into squares. Store in refrigerataor.

Yield: about 3 dozen.

Frosting

2 (1-oz) squares unsweetened chocolate
3 tablespoons boiling wataer
1 tablespoon butter or margarine
3 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1 egg

Combine chocolate and boiling water, stirring until chocolate melts. Blend in butter. Using a mixer, slowly add the powdered sugar and vanilla. Add the egg and beat until blended.

Yield: Enough for 3 dozen brownies

Breakfast Pizza

I am so not a morning person. It's not that I sleep until noon. But I set my alarm for 8 a.m. Unless I need to be somewhere earlier, like a craft show or driving a Toyota. It keeps me on a schedule. Sort of. But sometimes what I'd really like most is to just sleep until I wake up. Not gonna happen in my world.

Sometimes I even have to get up and prepare breakfast for other people. Company. Funny how they expect to eat. Otherwise, I'm so content with instant grits or maybe a little Raisin Bran. And coffee. Lots of coffee.

So at those times I really must pretend to be a functioning Southern adult woman who cooks even in the morning, I've found this Breakfast Pizza works really well. The original recipe came from the 1985 edition of Southern Living Annual Recipes.

This is also good for brunch or supper. For those of you outside the South, supper is defined as the evening meal. Dinner is at lunch. It's a little confusing at first but you get used to it. It's like Sweet Tea. You just nod, gulp and go on.

Breakfast Pizza

1 lb. bulk pork sausage
1 (8 oz) can refrigerated crescent rolls
1 cup frozen hash browns, thawed
1 cup shredded sharp Cheddar cheese
5 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cook the sausage in a cast iron skillet until it is browned. It's also okay to cook it in a regular skillet. Only older Southern women will look at you funny. When the sausage is fully cooked, drain it well. Set it aside for later.

Separate the crescent rolls. The original recipe said to place them in a circle on a pizza pan. I just put them in a greased 8 x 12 inch pan. Spread it out to make a crust. Be sure to seal the perforations so that the pizza doesn't seep through.

Spoon the sausage over the crust. Sprinkle the hash brown potatoes and Cheddar cheese on top of that. I always thaw the hash browns in the microwave. It's easier than trying to plan so far ahead that they're already thawed when I need them.

Combine the eggs, milk, salt and pepper in a small bowl. Mix briskly with a fork or whisk. Pour this over the sausage, hash browns and Cheddar cheese. Bake at 375 degrees for 25 minutes. Sprinkle with Parmesan cheese and cook an extra 5 minutes.

Serve. This recipe is supposed to feed 6 to 8 people. If you have big eaters, you might make a second one. This is really good so folks tend to overeat.