Category: foodie (Page 1 of 3)
It’s the end of July and it’s hot in Texas! The squash plants seem to be the only ones happy about this heat. They are showing off by producing lots of yellow squash!
I decided to make a loaf of squash bread…you know, like zucchini bread but with the yellow squash vs. the green ones.
Nowadays, people claim their banana pudding is homemade, but for me there is only one kind of homemade … the old fashion, cook-it-on-the-stove kinda way. Some call it vanilla pudding. That is a more accurate description.
It takes about 10-15 minutes and some whisking, but I promise you can do it. It’s the best kind of pudding.
Do you have some over-ripe bananas sitting on your kitchen counter? If so, you must go make a banana cake right now!
Bananas usually get eaten quickly at my house, but inevitability there seems to be some that don’t make the cut. They live a loney life …destended for the trash. I like to give them a second lease on life. After all, we all need to feel like we have a purpose in life…a belonging.
This is a an easy cake. The only frustration is getting the icing to cool so it will set up on the cake. I never wait long enough so mine pools at the bottom. The only problem this creates is my family scoops up the icing before the cake is gone…leaving some of the pieces a little bare.
[recipe title=”Banana Nut Cake”]
- 3/4 cup Crisco (I prefer butter flavored Crisco.)
- 3 eggs
- 2 cups sugar
- 4 bananas
- 3 cups flour
- 1/4 cup buttermilk with 1 teaspoon baking soda dissolved
- 1 cup pecans
- 1 teaspoon vanilla
- Bake for one hour at 350 degrees in greased and floured bunt pan for 40-50 minutes or until knife comes out clean.
- Let cake cool slightly.
- Loosen cake from edges with a knife.
- Flip over onto a cooling rack.
- 2 cups sugar (regular granulated sugar)
- 2/3 cup milk
- 1/2 cup Criso
- 1/2 tsp. salt
- Bring all the ingredients to a boil and cook for 5 minutes. Take off of heat.
- Add 1 teaspoon of vanilla, beat until smooth
- Let the icing and cake cool. Icing will be thin.
- Glaze cake. Make sure you have a pan that will hold the icing as it runs off of cake.
When the cat is away the mice will…bake!
Yep, that is what went down tonight. There hasn’t been much baking lately. My husband asked me to stop because he has been watching his weight.
He was gone a while back, and I saw this recipe on Facebook so…why not, right? Who can resist this?
July 4th is always a fun time of family and food. For us, it involves going to the lake, kids swimming and my brother-in-law cooking.
This year we threw in a birthday party for my son since we were all together and in one spot. He requested a lemon cake. I make a lot of lemon things, but didn’t really have a birthday-ish, lemon cake recipe! I quick google search and I found an awesome lemon poke cake over at Something Swanky. (How cute is that blog name!!)
While I was there, I saw this cute little thing.
The author writes, “Red, White and Blue delicious layers of angel food cake, fresh berries, and no bake cheesecake. This easy dessert comes together quickly and is so creamy and delicious!”
So, I had to make it. It looked and sounded like something my family would love.
As I was putting this dish together, my 8-year-old great-niece was hanging on my every move. She recited to me several times how much she loved strawberries, and she was eating them as fast as I was slicing them up. She asked me if I had ever made this before. I told her, “no”. Without missing a beat she says, “You should put all your recipes on the internet. Then, everyone can find them and make this.”
Amazed at how her little brain was working, I said, “That is a great idea. And, I kind of already do that!” 🙂 We may have an entrepreneur on our hands.
[recipe title = “Berry Cheesecake Trifle”]
- 1 angel food cake (one cake will not look like enough but it is)
- 1 package of strawberries, rinsed and sliced
- 1 package of blueberries, rinsed
- 16 ounces cream cheese, softened (2 blocks)
- 2 cartons of Cool Whip
- 1/2 cup marshmallow cream (I actually used the entire jar..oops!)
- 1/3 cup sugar
- 1 tsp vanilla
- 1 tsp lemon
- Cut the angel food cake into cubes. Place a layer in the bottom of a large trifle dish..about 1/3 of the cake. (The trifle dish makes it pretty, but it could also be done in a large bowl.)
- Make the filling by combining the cream cheese, marshmallow cream, sugar, vanilla and lemon juice. Mix until smooth. Then, mix in the cool whip one cup at a time.
- Layer 1/3 of the cream cheese mixture over the cake.
- Layer the sliced strawberries, use all of them, saving just a few to garnish.
- Add another 1/3 of the angel food cake cubes.
- Layer another 1/3 of the cream cheese mixture.
- Layer all of the blueberries, save a few for garnishing.
- Add the final layer of angel food cake.
- Spread the remaining 1/3 cream cheese mixture on the top.
- Garnish with blueberries and strawberries.
- Keep refrigerated until you are ready to serve it. Suggested chill time is an hour before serving.
If you are taking this dish with you, I suggest mixing up the cream cheese layer ahead of time. Transport that in bowls. Then, when you arrive at your destination, layer the cake accordingly and put it in the fridge. Transporting a trifle dish is not the easiest thing to do.
This dish was light (not in calories), refreshing and had all the feeling of a summertime dessert. The flavors were mild, not too sweet, but sweet enough. It’s was similar to a strawberry shortcake, but much more flavorful. It was enjoyed by adults and kids.
Warning: It won’t last long!
I know what you are thinking…who turns the oven on this time of year…especially in Texas?!?
I agree, but sometimes your taste buds call for Italian food. Or, your kids have friends over and you need something that will make leftovers. 🙂