Friday, October 21, 2016
It has been a super hot fall here in North Carolina. This week, right in the middle of October, we hit 90 degrees. We have fake pumpkins on the steps and have not had the first pot of chili or our favorite Hamburger Soup. One afternoon this week, I couldn't stand it any longer. It was definitely time to mix up a Pumpkin Spice Cake with Cream Cheese Icing. Those of you who have known me for years, know that I am a big fan of cake mixes. Actually, I love the flavor and the moistness. This pumpkin cake was originally a "from scratch" recipe. But, there is always a way to reinvent any cake with cake mixes.
Parker and I were home one afternoon, and he was hungry and bored. I pulled out the aprons and the portable mixer. We had a great day and wound up with a delicious dessert that everyone loved. Well, Parker's mom thought that it was a little heavy on the cinnamon and cloves. Adjust, if you aren't a spice cake lover.
Pumpkin Spice Cake
Preheat oven to 350 degrees
Grease and flour a tube pan - I always use Baker's Joy and then distribute the spray with a paper towel
1- French Vanilla Cake Mix - or any yellow or white cake mix without pudding
1/2 cup sugar
1 15 ounce can of pumpkin
1 cup sour cream
1 1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon pumpkin pie spice
4 eggs - brought to room temperature
Dump all ingredients into a large mixing bowl. Find a little boy who loves to use an electric mixer. Let him mix until all ingredients are well incorporated. We created a tornado in the center. Carefully pour the mixture into a well greased tube pan. Bake at 350 degrees for 45 minutes. Invert pan and cool on wire rack. Cool completely
Cream Cheese Icing
I have used this recipe for almost 50 years. It turns out perfect every time.
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Beat softened butter and cream cheese until well blended.
Add sugar and vanilla. Beat until creamy.
Spread the icing on the cooled cake. Enjoy!
Thursday, September 8, 2016
My family expects at least one dessert a week. I try to do something special on Sundays. It is quite hard to get up early, get Sunday dinner started, shower, get dressed, read a devotional, and get to church by 10 am. Therefore, I bake our dessert the night before or use one of my beloved cake mixes. It seems that as they have grown older, everyone has a newly found love for chocolate. This Hot Fudge Cake originally came from one of my early 1980's Southern Living cookbooks and uses a devil's food cake mix.
Personally, I believe that cake mixes and self rising flour were the best creations of the 20th century. My mother, a real South Georgia farm girl, most always used cake mixes, but made her icing from scratch. Her philosophy was that icing makes the cake. She also rolled out dumplings from canned biscuits and used self rising flour most of the time. She was a teacher and had to make the most of her meal preparation time, while pleasing a picky husband. He needed three meals a day, would not touch leftovers, and always wanted a dessert after supper.
I'm sure that your family will love this Hot Fudge Cake - served while warm with vanilla bean ice cream. Don't get me wrong, the room temperature leftovers are delicious as well.
Hot Fudge Cake
1 package devil's food cake mix without pudding
1 cup sugar
1/4 cup cocoa
2 cups very hot water
1 teaspoon vanilla extract
Vanilla Ice Cream
Prepare cake batter according to package directions. Pour into a 13 X 9 glass pan that has been sprayed lightly with Baker's Joy. Mix together the next three ingredients and pour over the batter - this mixture will sink to the bottom of the pan.
Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving. Top with Vanilla Ice Cream. Don't forget a cherry on top of the ice cream, or two or three for your little ones.
Tuesday, September 6, 2016
Nutella is a rather new spread for my pantry. My grandchildren love it. Their other grandparents are from Venezuela and Spain. They grew up on Nutella spread and ate sandwiches on white bread with the chocolate hazelnut spread as the filling, One taste and I was hooked. This yummy no bake pie is so delicious without being rich or heavy, especially in the summertime. We have made the pie several times with different crusts, but really enjoy a Ritz Cracker crust. The salty crackers are a nice accent to the sweet hazelnut spread.
Ritz Cracker Crust
2 sleeves of Ritz Crackers- crushed - about 60
1/3 cup butter - melted and cooled
4 tablespoons sugar
Preheat the oven to 350 degrees
I like to crush my crackers in a gallon baggie with a rolling pin - It is also easy to use the food processor, but I hate to have to wash all of those parts.
Mix crumbs and sugar in a medium size bowl- Pour butter into mixture. Mix well. Spoon into a 9 inch pie plate and press evenly on bottom and sides. I like to use a 1/4 cup measuring cup to get the crumbs compacted in the plate and up the sides
Bake 10 minutes at 350 degrees until lightly browned.
Nutella Cream Pie Filling
1 8 ounce cream cheese block - softened
1 cup of Nutella Hazelnut Spread
1/4 cup of Powdered Sugar
1 16 ounce Cool Whip
Mix cream cheese with mixer until smooth.
Add Nutella and powdered sugar.
Continue mixing until well incorporated.
Fold in 8 ounces of the Cool Whip.
Pour into cooled pie crust and refrigerate for several hours or overnight.
Top with the remainder of the Cool Whip and drizzle Nutella over all.
Chill for a few hours before serving.
Thursday, January 21, 2016
I have been through many hurricanes, during my 64 years living in Florida. We survived Donna in the 1960's and most recently hurricane Charley in 2004. We were without electricity, water, and gas for almost two weeks. I promised myself that when I relocated to Charlotte, North Carolina, I would not miss hurricane season. Now, we are bracing for a winter ice storm in about the same way that we prepared for a hurricane, minus boarding up the windows and pulling in everything that could be a projectile. Luckily, we had a tree removed last week that had been struck by lightning. Inches of ice would have done it no favors, and it was angled to take a fall on the house.
Hamburger Soup from the Wauchula Methodist Church Cookbook
1 pound ground round - seasoned with salt and pepper and browned until meat is no longer pink in skillet
2 - 32 ounce containers of beef broth
4 - 10 1/2 ounce cans of Campbell's French Onion soup
1 - 28 ounce can of diced tomatoes
1/4 cup fresh chopped parsley
1/4 cup chopped celery leaves from top of stalk
4 or 5 peeled and sliced carrots
1 bay leaf
8 ounces of medium macaroni shells - uncooked
Place browned ground round in large Dutch Oven with cover. Add the remainder of ingredients, excluding the macaroni shells.
Bring to a slow boil and simmer covered several hours or until carrots are tender.
Add macaroni shells and cook on low another 20 to 30 minutes or until tender
This soup is best when prepared in a heavy dutch oven with a heavy lid. The flavors will combine for a hearty and delicious soup.
This recipe serves 10 to 12 or will yield a great pot of leftovers. As in many soups and stews, the soup tastes even better the next day after the flavors have melded together. I hope that you don't have an ice storm this season, but please enjoy this delicious soup recipe.