Friday, July 17, 2009
I'll be going down to Richmond the next two weeks on a vacation and also to become a grandma! My oldest son and his wife are having a baby on July 22nd. The sonogram tells us it will be a girl! I'm very excited but feel kind of funny about being a grandmother. I just still feel I am too young!!! Maybe because my youngest son is only 10! Anyhow, we've decided that my mom will still be called grandma even though she will be a great grandma and I will be MommyDebbie...which I think is wonderful!!! Anything but grandma! I won't have my computer with me so I will share all my updates with you when I get back! I will still try to check in using my son's computer from time to time to see all the great recipes!
Wednesday, July 15, 2009
There is such an abundance of blueberries in the stores right now. I've seen so many recipes using blueberries but this one really struck me as interesting. Especially the name of it! I found this over at Deb's Smitten Kitchen site. I've made several of her recipes and they have all been great. I'm sure the two sticks of butter this recipes calls for doesn't hurt the great taste! It's so moist. Deb recommends mixing up the berries in some flour and I did that with the ones I added to the batter but forgot to do that with the ones added to the top of the cake, so they sunk to the bottom. Almost like a blueberry upside down cake! If you decide to make this I think you'll love it and try not to think about the two stick of butter.....!
2 cups, plus 1 teaspoon all purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Adjust over rack to middle position and heat over to 350 degrees. Grease and flour 9 x 13 inch baking pan.
Whisk two cups flour, baking powder and salt together in medium bowl. With electric mixer, beat butter and sugars on medium high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature.
Saturday, July 11, 2009
Well I have downloaded Firefox and hopefully all will go well now with that. I have had the hardest time visiting everyone's blogs with internet explorer. I don't know why but it would not let me open most of the sites I tried to visit. Crazy. Things seem to be going much smoother now. This cake is one that I made for the 4th of July BBQ I had gone to. Everyone loved it and just kept commenting on how moist and full of flavor it was. It really is a great cake. Wonderful for a potluck or anything of that nature. If I made this to keep at home for just us, I'm afraid I would eat way too much of it and it would be gone in no time. Not really gone.....it would just re-appear on my hips and butt. THAT is not a good thing!!! I found this on Denise's site, Keeper Worthy Recipes. It's a great site and the more she posts, the more I find I like what she's baking!
1/4 cup butter or margarine, melted
1/3 cup packed light brown sugar
1 (29 ounce) can sliced yellow cling peaches, drained
1 package yellow cake mix
1 package instant vanilla pudding mix
1 cup sour cream
1/4 cup oil
1/2 teaspoon vanilla extract
Combine butter and brown sugar and pour into a 13 x 9 inch pan
Arrange peaches on top
Combine remaining ingredients in large bowl
Beat at medium speed 4 minutes
Spoon into pan and bake at 350 degrees F for 50 - 55 minutes or until cake springs back when touched
Cool in pan 5 minutes
Invert onto platter, and cool completely (I used a large cookie sheet)
Garnish with whipped topping, if desired
Monday, July 6, 2009
Hope you all had a nice 4th of July. The weather here in Virginia was perfect on the 4th. Normally it is very humid and I can even remember rain on and off on the 4th for the past few years. But not this year! We went to a BBQ at a friends house which we do every year. Needless to say lots of good food was eaten all day long....too much in fact! We brought a watermelon basket, macaroni salad and an upside down peach cake that was fabulous (I'll be postiing that later this week). If you think I carved out the watermelon basket, you're wrong! My husband did that. I am not that talented! He has worked in the catering field for over 20 years and could probably carve one in his sleep. I made the macaroni salad which is pretty simple. I son really loves the macaroni salad probably because it is very simple and only has a few ingredients. These measurements are not exact but I've tried to come as close as possible!
3/4 16 oz box of elbow macaroni
1/2 cup (or more to taste) of light mayo
1 large cucumber
celery salt to taste
Cook elbow macaroni according to package directions and rinse with cold water and drain well. Add 1/2 cup light mayo or more to taste and celery salt and mix well. Add chopped vegetables and mix well.
Thursday, July 2, 2009
I know, it's another banana bread. It's hard for me to not make banana bread when I have a husband that constantly snacks and diets on bananas. There is usually a supply of bananas coming in here daily! I kid you not! So, at some point, there will always be a bunch that are overripe. I like bananas that still have a little green to them. I also thought I ate a lot of bananas. Ha! Nothing compared to my husband. My son kids him and says he will soon have a banana stem growing out the top of his head!
I found this recipe in an older Philadelphia Cream Cheese cookbook that I bought from a thrift store. I LOVE thrift stores. They are so much fun to rummage through and you just never know what you will find. Anyhow, I've never made a banana bread before that uses cream cheese. I added cherries on top really just for the hell of it. The cherries really held up well and didn't sink like I thought they might. This banana bread is very, very flavorful. A bit drier than others I have made but still a good one. I also added 1 teaspoon of vanilla....
1 8 oz package Philadelphia cream cheese, softened
1 cup sugar
1/4 cup margarine (I used butter)
1 cup mashed ripe banana
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup chopped nuts
Combine cream cheese, sugar and margarine (butter), mixing until well blended. Blend in banana and eggs. Add combined remaining ingredients, mixing just until moistened. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350 F for 1 hour and 10 minutes or until wooden toothpick inserted near center comes out clean. Cool 5 minutes; remove from pan. Serve with additional cream cheese, if desired.