MICE & CHEESE APPETIZER….this is so adorable! The mice are made from eggs, chives for the tails, peppercorn eyes & radish ears. Just so squeekin’ cute!! via Party Pinching
Spring and summer gardens are in our minds as we buy our seeds and plan for our warm days just ahead. How do you like this recipe? Tell us about your garden plans? Or, maybe your like me, what I plan to eat from my friend’s gardens. Love this season and forward looking….
Frances Pardue, NC baked and shipped! The cake was fresh and had table beauty. You might ask; where is the photo? Answer: We were more interested in the beauty and taste until a little to late. [contributed by Frances Pardue, NC]
1 CUP [2 STICKS] BUTTER
3 CUPS SUGAR
3 CUPS ALL PURPOSE FLOUR
1 CUP WHIPPING CREAM [aka heavy cream]
1 TEASPOON VANILLA
1. GREASE & FLOUR TUBE [OR BUNDT] PAN AND SET OUT EGGS AND BUTTER ALLOWING THEM TO REACH ROOM TEMP.
2. IN A LARGE BOWL, CREAM BUTTER AND SUGAR UNTIL SMOOTH.
ADD EGGS. ONE AT A TIME BEATING FOR ONE MINUTE AFTER EACH ADDITION
SIFT FLOUR AND ADD TO CREAMED MIXTURE ALTERNATING BETWEEN FLOUR AND WHIPPING CREAM.
3.STIR IN VANILLA
4. POUR INTO PREPARED PAN AND PLACE IN A COLD OVEN.
TURN THE OVEN TO 300 DEGREES AND BAKE FOR 80-90 MINUTES, UNTIL
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN
COOL COMPLETELY BEFORE REMOVING FROM PAN.
APPLE POUND CAKE by___Frances Pardue
1 & ½ c. Corn Oil 1 tsp. salt
2c. sugar ½ tsp. ground cinnamon
3 eggs ½ tsp. ground nutmeg
2 tsp. vanilla extract 2 c. finely chopped apple
3 c. all-purpose flour 1 c. chopped nuts
1 tsp. soda 1/3 c. golden raisins
Beat oil, sugar, eggs and vanilla until well blended. Combine dry ingredients and add to sugar mixture, beting well. Stir in apples, nuts & raisins. Spoon into greased and floured 10 in. tube pan. Bake @ 315 degrees for 1 hour, 15 min.
Let cake cook in pan 10 minutes before removing from pan.
Recipe shared by Dale Presley of Daphne, Al. Dale says figs grow plentiful in Alabama when in season. She also thinks for the ones of us without the fresh fruitful supply we may use the dry figs as a substitute.
2-1/2 cups sugar
2 cups ripe figs, peeled and mashed
3/4 cup vegetable oil
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
1 cup chopped pecans ( also can use walnuts!)
Beat eggs, add sugar and beat well. Add the mashed figs and vegetable oil.
Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat Well.
Fold in chopped pecans. Bake at 350 egrees for 1 hour in greased and floured loaf pans.
Makes 2 large or 3 small loaves.
By Tammy Holton
Have you ever gone to a local butcher to buy meats? Your
plans were to buy sausage and maybe some pork chops, at the most, 8 or 10, but when the lady behind the counter ask you how many you wanted, you tell her 14. Two days later you discover why 14 pork chops, was in God’s plans…..two precious friends were able to come and sit at your table and dine, with your family. The blessing of sharing a little food with others and preparing a special desert, to brighten another. And, the most amazing part of God’s plan they were on a mission of helps to another. And, needed a kindness stop to refresh and revive them on their travels!
Have you read or heard God works in mysterious ways His wonders to perform? (Matthew 15:32-39) When I think of how Jesus fed the multitude with fish and loaves, I think on food and numbers He must know His math! And, miracles he performs at the hands of our small task? What a wonder!
“…and shared their meals with great joy and generosity–” Acts 2:46 Love, from Tammy, Chris, Nicholas and Nathaniel Holton
North Carolina Summer Tomatoes right from the vine will forever be fruit for the mind, scent of summer joy invigorating the nostrils while the taste buds juice before the first bite.
Chris Holton and his garden, Edenton, NC has provided me with a reason to pack my car and head south. How did he keep the birds and other insects as well as knots from this red juicy harvest? I must ask him.
Jesus told stories of the farmer. Let us tell our summer garden stories!
Frozen berries, dry cake mix, and 1 can of sprite. yummy cobbler. It sounds so easy – and it is good and weight watcher friendly! Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)Instructions
Place frozen fruit in a 9×13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop – this will give you a ‘crust’. If you stir the two, you will hsve a cake like topping.
Bake 350 for 45-50 min.
You may be able to use frozen peaches instead of mixed berries.
Note: My cousin, Brenda made it using:
I used Dole’s Wildly Nutritious Signature Blends…Mixed Berries (sliced cranberries, blackberries, blueberries & raspberries)…2 12-oz bags from Walmart! It’s very easy! And yummy!
and from whom? Found this in my mail from a friend in NC. That’s love, don’t you think? There were a few more. But, guess where they are?
Anyone got a good recipe? Soon, or they will be where the others made a home!
I tried the recipe on the lid of Quaker Oats, old fashioned oatmeal, but substituted goji berries, for the raisins. The following is some information on goji berries, right from the package. “Goji berries have been used in Asian herbal medicine for over 5,000 years. The goji berry is one of the most nutrient-rich foods on earth. It is a vegetarian form of protein, packed with essential amino acids, rich in vitamin A and a good source of vitamin C. Goji berries possess over 20 trace minerals and vitamins including zinc, iron, phosphorus, riboflavin (B2), vitamin E as well as carotenoids, including beta-carotene.” Sounds like we all need to be eating these berries, doesn’t it? The package suggests that one can use them in “smoothies and tea, granola and oatmeal, and yogurt and salad”.
Continue reading Oatmeal Goji Berry Cookies