Of Culpepper, Va furnished us with fun for the eclipse.
Mrs Anderson, our culinary teacher, Monroe Tech, Leesburg, va. and me enjoying our eclipse cupcakes from Seriously Sweet Cupcakes. She said thank you, Chris and Tammy! it was delicious!
Order yours http://www.seriouslysweetcupcakes.com
Tell Amy we sent you…
Some years certain things seem to produce better in my garden than others. This year the peppers have been bountiful, particularly the hot ones like jalapeno which my husband chose to be planted since he loves them. But he can only eat so many fresh ones, so I suggested we find a recipe for canning them in jars. Since we also had a couple of other hot varieties as well as mild banana peppers, some jars got a mix rather than just jalapeno. Today’s batch was the second one which yielded around 11 pints. We plan on dressing the jars up with personalized labels and maybe some raffia or ribbon around the lids and giving them as Christmas presents. The recipe was a simple one obtained from online that involved pouring equal parts of simmering wine vinegar (I ran out and used apple cider in a few jars) and water over the cut up peppers packed in hot jars with a clove of garlic and ½ tsp of pickling salt or spice. Then they were processed in a hot water bath for 10 minutes. Seemed like a great way to make use of the garden bounty.
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.