Biscoff Spread Blondies

 I fell in love with Biscoff Cookies, it seems a life time ago, and when I started seeing them in our local Kroger, and it was like seeing an old friend! I started bringing them home in small quantities and noticed they were disappearing quickly! Turns out my family is as big a fan as I! A few months ago, I noticed when I was purchasing our favorite all natural peanut butter, there above on the next shelf was the familiar red, white and gold label from the cookies, what?

biscoffspread

BISCOFF SPREAD!

This is a sponsored post on behalf of Mom IQ (Burst Media) . I have received product and compensation for the post. Any opinion expressed is my own and I have developed a custom recipe for the product.  You may find more information about my disclosures and policies here.

Well, if you know me, I didn’t have to think long on this one and snagged a jar ‘just to try it out’ (yeah right) and I didn’t get the groceries put up at home before I’d opened the jar, dipped in a spoon and found myself just shy of heaven! (I hid the jar, btw, I’m selfish that way)

Since then, I’ve noticed the spread in almost all our local grocery stores right there in the peanut butter section, but if you need help locating the product, try the store locator to find it where you live!

 

Recently, I was contacted by the company to tell you about Biscoff Spread and a fabulous contest they have going on. Knowing how much I love the product and how many different ways I’ve used it since I found it, I thought you’d all enjoy a fresh recipe and some more information on it as well as some glorious details on their contest. When the product arrived here at our home, my husband immediately opened the jar and dug in a spoon, he’s as in love with it as I am!

 … 

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Creamy Ham Casserole

Ham is a year round Southern Favorite. And a Creamy Ham Casserole is no execption !  With Easter around the corner you’re likely going to be looking for ways to use all that left over ham and this recipe is sure to please! Its never too early to plan!  

If you’re looking for the best easter recipes and DIY, check out our Pinterest Board, Simply Easter.

  simply easter(1)

 

We’ve got lots of goodies there and adding more daily!  But after Easter we ALL have left overs! Ham, Veggies and more, this Creamy Ham and Broccoli Casserole is the perfect way to use those left overs and still have a meal fit for a king. I’ve used this for family, guests and even pot-lucks! Grab a print and let me know how you like it! 

ham casserole

5.0 from 1 reviews

Creamy Ham And Broccoli Casserole
 
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Easy enough for a special family dinner. Special enough for guests! And a perfect potluck addition.
Author:
Recipe type: Main
Cuisine: Southern
Serves: 6
Ingredients
  • 2 heads broccoli
  • 4 tablespoons butter (no substitutes)
  • ⅓ cup all purpose flour
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • ½ cup sour cream
  • 2½ cups cubed cooked ham
  • 1 (3oz can) sliced mushrooms (drained)
Topping
  • 1 cup breadcrumbs
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 350 degrees
  2. Cut broccoli into florets.Steam over boiling salted water (covered) 10-12 minutes or until tender. Drain and set aside.
  3. Melt 4 tablespoons butter in a medium saucepane over medium heat.
  4. Wisk in flour until smooth.
  5. Gradually add milk, wisking constantly until mixture starts to thicken.
  6. Add cheese and sour cream, stirring well until cheese is melted and sour cream is incorporated.(DO NOT BOIL)
  7. Stir in broccoli, ham , and mushrooms into cheese sauce and pour into 2 quart prepared baking dish.
  8. Sprinkle breadcrumbs over casserole .
  9. Cut 1 tablespoon butter into small pieces and sprinkle evenly over breadcrumbs.
  10. Bake uncovered 40-45 minutes.

 Do you have great Easter DIY ideas or Recipes? Leave a link in the comments and I”ll add you to our board!

Italian Cream Cake

Becky left me an email earlier this month, wanting  my recipe for Italian Cream Cake. Well, as it happens, that’s my favorite birthday cake, and guess what ? My birthday was this week, so I made one. And can I just say. SHUT THE FRONT DOOR!  This is layer on layer of  to die for flavor !

Much more Southern in heritage than Italian, this cake’s close cousin is the Hummingbird Cake that I dearly love as well. It’s popularly served at weddings, baptisms, birthdays and holidays. And is so moist, it almost melts in your mouth!

The  recipe itself appeared in Southern Living Magazine somewhere in about 2002. Its one of those I bothered to write onto a recipe card, instead of destroying the magazine (which ultimately took a swim in the gulf thanks to hurricane Ivan). I’m going to have to rewrite that card for my box now, its getting a little tattered.  The addition of brown sugar gives the cake its caramel color and flavor.  Don’t let the ‘steps’ in this one throw you off, it is pretty simple to assemble, you just have to get your ‘ducks in a row’. 

Go ahead, grab a print of this one, and you’ll be the hit of your next holiday party!

5.0 from 3 reviews

Italian Cream Cake
 
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A Favorite Southern Cake For Birthday’s or Christmas. Adapted From Southern Living Holidays 2002 (or thereabouts)
Author:
Recipe type: Dessert
Cuisine: Southern
Serves: 12
Ingredients
  • 3 cups shaved coconut
  • 1 cup finely chopped pecans
  • ½ cup butter, softened
  • ½ cup shortening
  • 1½ cups granulated sugar
  • ½ cup firmly packed dark brown sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened flaked coconut
  • Simply Quick Caramel Frosting
  • Simply Quick Cream Cheese Frosting
Instructions
  1. Preheat oven to 350°.
  2. Place shaved coconut in a single layer in on a cookie sheet
  3. Place pecans on a second cookie sheet.
  4. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring each halfway through cooking.
  5. Using a heavy stand mixer beat butter and shortening at medium speed until fluffy
  6. gradually add granulated and brown sugars, beating well.
  7. Add egg yolks, 1 at a time, beating until blended after each addition.
  8. Add vanilla, beating until blended.
  9. Combine flour and baking soda
  10. add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  11. Beat at low speed just until blended after each addition.
  12. Stir in pecans and 1 cup sweetened flaked coconut.
  13. Using another bowl,beat egg whites at high speed until stiff peaks form, and fold into batter.
  14. Pour batter into 3 greased and floured 9-inch round cake pans.
  15. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean.
  16. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  17. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.

 By the way, for those of you who have asked,  you can subscribe to  Southern Living (1-year auto-renewal) or get  SOUTHERN LIVING Magazine instantly on your Android device.  

Southern Living Magazine is as much a part of the South as sweet tea, ask any southern woman. Odds are fairly high she’ll have at least the last 6 months of the magazine on her shelf. I love the magazine personally, and I think you will to. They have not sponsored this post or provided me any payment to mention them.

A Hot Southern Mess™

These pulled pork stuffed potatoes are what I call a ‘Hot Southern Mess™’ because you get all the comfort of a slow cooked pull pork combined with a creamy coleslaw served over a piping hot slow baked potato. A real mess to look at but oh so temptingly tasty. Substitute a medium sized sweet potato and what’s not to love?

Here in the Heart of Dixie we love our barbeque. We don’t push that love to the side, just because the weather’s cooled off or the rain has set in for the weekend! Bring it indoors and love that barbeque anyway. Pulled pork is one of our favorites, any way you can do it.

The beauty of most of my recipes is that whenever there is some item that someone doesn’t like, I just leave it off. So, if you don’t care for coleslaw, skip it!  Prefer your baked potato without sour cream, no dollop for you!  Its all so easy, the kids like making their own and well the adults become kids when this meal hits the table. Use your favorite coleslaw  and baked bean recipes. And again… bring out that slow cooker for the easiest ever pulled pork; so tender it really doesn’t need to be ‘pulled’ just flake apart with a fork.

overstuffed baked potato 10.12

5.0 from 1 reviews

Hot Southern Mess™~Overstuffed Potato
 
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A typically southern twist on the loaded baked potato.
Author:
Recipe type: Main
Cuisine: Southern
Serves: 6
Ingredients
Rub
  • ⅓ cup Spanish paprika
  • 3 tablespoons ground dried oregano
  • 3 tablespoons ground coriander
  • 3 tablespoons dry mustard
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
Pork
  • 1 cup water
  • 2 red onions, thinly sliced
  • Kosher salt and coarsely ground pepper
  • 1 boneless boston butt or shoulder pork roast, trimmed (about 4 lbs)
  • 1 cup Deb’s Best Rib Sauce or your favorite Barbeque Sauce
  • 6 baking potatoes
Instructions
  1. Combine the rub ingredients into a medium size mixing bowl.
  2. Use a wisk to combine throroughly.
  3. Rinse and pat dry the pork roast and place on foil covered baking pan
  4. Season on all sides with salt and pepper, then sprinkle rub seasonings onto the roast, rubbing into the meat thoroughly.
  5. Turn fat side up, cover with plastic wrap and refrigerate 4 hours or overnight
  6. Remove the pork from the refrigerator 30 minutes prior to cooking.
  7. Place into large crock pot or slow cooker
  8. Pour in 1 cup water
  9. Cover pork with sliced red onions
  10. Cook 8-10 hours on medium or low
  11. Remove pork from cooker and discard onions, as well as the fat layer from the meat and any water and grease that remains in the pot.
  12. When roast is cool enough to handle, use two forks or your hands to shred apart meat
  13. Return meat to slow cooker and add in sauce
  14. Cook for 1½ hours on low
  15. Meanwhile, scrub 6 good sized idaho baking potatoes
  16. Lightly oil and salt skins
  17. Wrap in foil and bake at 350 degrees (approximately 1 hour 15 min)
  18. Create a dotted line from end to end of each potato with a fork, then crack the spud open by squeezing the ends towards one another. (careful they’re hot)
  19. Top with pulled pork, your favorite creamy coleslaw, sour cream, cheese and chives.
Notes
Substitute medium sized sweet potatoes for the Idaho spuds for a taste treat! Don’t forget your favorite baked potato toppings: Grated cheddar cheese Sour Cream Chives (or chopped green onions) Crispy Bacon crumbled

 

Potato Corn Chicken Chowder

 Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with  a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang!  Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good!  You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.

5.0 from 1 reviews

Potato Corn Chicken Chowder
 
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Southern Comfort food at its finest!
Author:
Recipe type: Main
Cuisine: Southern
Serves: 4-6
Ingredients
  • 5 tablespoons butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 large russet potatoes, peeled and chopped small
  • Dash Worcestershire
  • 2 fresh boneless chicken breasts (skin removed) chopped
  • 2 (11 oz cans) shoe peg corn
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
  3. Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
  4. Add salt and pepper, to taste.
  5. Gradually whisk in the stock, then the milk.
  6. Stir in the potatoes and bring the soup to a boil.
  7. Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
  8. Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
  9. When melted add in chopped chicken breast and saute until browned and no longer pink.
  10. Drain off well and set aside.
  11. Remove the soup mixture from heat and using a slotted spoon remove approximately ¼ of the potatoes to a blender canister and pulse several times and return to soup mixture.
  12. Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
  13. Stir constantly during this period.
  14. Serve in individual bowls and garnish with your favorite toppings.
Notes

Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping

 

Southern Shrimp and Grits

Grits are a must in southern cooking and this Southern Shrimp and Grits Recipe is no exception! We love our grits in the south and they’re not just for breakfast! If you’ve never been south of the Mason Dixon line, odds on you’ve never truly enjoyed these yummy bites of deliciousness. For those of you familiar with polenta (basically its yellow grits and a few more things) you’ll love the creaminess of this grits recipe.  Alton Brown of Food Network fame had a whole show on Good Eats dedicated to grits and polenta and the differences. I can tell ‘ya though the whole family will find something they love about this dish! Grab a print and  try this for dinner this weekend!

5.0 from 1 reviews

Shrimp and Grits
 
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A true Southern Creole classic made family friendly.
Author:
Recipe type: Main
Cuisine: Southern
Serves: 6
Ingredients
  • 2 pounds large raw shrimp, peeled and deveined
  • 2 cups milk
  • 1 cup uncooked regular grits
  • 1 tablespoon Creole seasoning
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ¾ cup chopped green onions
  • 1 tablespoon lemon zest
  • 2 teaspoons Asian type Sriracha hot chili sauce (optional)
  • 1 cup shredded Gouda cheese (or sharp cheddar if you prefer)
  • 2 tablespoons KerryGold pure Irish light-butter
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • sliced lemon wedges for garnish
Instructions
  1. Bring milk and 1½ cups water to a boil in a large saucepan over medium-high heat; gradually whisk in grits.
  2. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened.
  3. Remove from heat, cover and set aside.
  4. Meanwhile, sprinkle Creole seasoning over shrimp and set aside.
  5. Sauté garlic in hot oil in a large skillet over medium-high heat 30 seconds.(watch closely garlic burns easily)
  6. Add shrimp, and until shrimp are almost pink.
  7. Add green onions, lemon zest, and hot sauce and sauté 3 minutes stirring constantly.
  8. Stir cheese, butter, salt and pepper into hot grits.
  9. Spoon shrimp mixture over warm grits to serve.
  10. Garnish if you like with fresh chives or cilantro and a lemon wedge.
Notes
We love the flavor of Gouda Cheese, if you prefer you can substitute sharp cheddar. Sriracha sauce can be omitted and a little hungarian sweet paprika substituted.

 

GranMa’s Skillet Biscuits

Welcome! Its Day 4 of our Birthday Celebration here at Simple Plate. Read on to enter and don’t forget to enter the first three days giveaways here, here and here.

TGIF!!!  I’m looking forward to the weekend! How about you? Weekends in THIS southern home bring all sorts of great breakfast treats. Sundays bring on the biscuits, gravy, bacon and eggs, and occasionally a side of hashbrowns.  And no, as much as I’d like to say someone else gets the joy of whipping this up, a la Waffle House, it is I who brings on the bacon! I bring home a little too!

We’ve changed our eating habits significantly (shhhhhh don’t tell anyone  here).  Uncured bacon, organic eggs  and veggies have replaced the hormel and standard fare we were used to. But the flavors? They’re even more yummy! What has not been replaced are the staples of a southern breakfast.  Biscuits. I have such warm memories of my GranMa making homemade bread and biscuits. And I’ve taken her skillet biscuits recipe and updated it for today’s cook.

I challenge you to make these super easy, homemade biscuits  and to tell me they’re not the BEST you’ve ever tasted.  I promise you’ll not ever reach for the doughboy variety again!  Go Ahead, grab a print and let me know how MUCH you love these!

 

GranMa’s Sunday Biscuits
 
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Deep South Goodness
Serves: 6
Ingredients
  • 2 cups organic white wheat flour
  • 1 teaspoons organic sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons shortening
  • 2 tablespoons butter (cold)
  • 1 cup buttermilk, chilled
  • 3 tablespoons butter
Instructions
  1. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  2. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs or cornmeal. (The faster the better, you don’t want the fats to melt.)
  3. Make a well in the center of the dry ingredients and pour in the chilled buttermilk. Stir with wooden spoon just until the dough comes together. The dough will be Very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
  5. Press with your floured hands into a 1-inch thick round.
  6. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  7. Place scrupulously clean iron skillet into oven and preheat to 450 degrees. Once preheated, melt 3 tablespoons butter in skillet
  8. Place biscuits into hot buttered skillet so that they just touch. (use a potholder or mitt to remove skillet from oven its gonna be HOT)
  9. Reform scrap dough, working it as little as possible and continue cutting if necessary.
  10. Bake in oven for 15-20 minutes or until biscuits are golden brown (they’ll be kinda high) (watch closely so that the bottoms don’t burn!)
  11. Allow biscuits to cool slightly in the skillet then remove with a flat spatula to serving plate or basket.
Notes
I use Bob’s Red Mill Organic Unbleached Flour and Domino Organic Sugar both are available at Fresh Markets, Whole Foods and online. If you need a Gluten Free Biscuit, look at Bobs Red Mill Recipes.

 

 

Guess What I’m giving away today? I love my iron skillets, I’ve begged for a variety of them at Christmas, Mother’s Day and my birthday. I’ve lucked on to a number of them at estate sales, garage sales and flea markets (most in pretty poor condition, I’ll post more about those soon and teach you to clean cast iron) . I want YOU to experience the ONE tool that EVERY southern cook must have in her arsenal. A cast iron skillet! So today I’m giving  away this

The perfect size for scrambled eggs, cornbread or for getting a great sear on a chicken breast or 2. This 6″ preseasoned beauty will be a welcome addition to your cookware. No need for weeks of seasoning, (its already done for you). And this small wonder is from the folks at Lodge Cast Iron Cookware in Tennessee.

So here are the Rules. Yes we have to have rules, ‘yall!

1. Leave A Comment On This Post telling me about your Weekend Breakfast Traditions.

2. See #1

Of course I’d love it if ‘yall would pin this post and folllow me there. And I’d love it even more if you’d tweet and facebook this post and follow me there too! But those aren’t mandatory.

And don’t forget to enter the first three days giveaways here, here and here. Oh and there are some great recipes on those pages too!

This contest will end on April 17, 2012 at midnight and I’ll draw a random comment number and announce the winner on April 18th. Good luck ‘yall!

disclaimer: I have no material relationship with the folks at Bob’s Redmill or at Lodge Cookware (even though I’d love to)  I simply use these products and I want you to fall in love with them as I have.

THIS CONTEST HAS ENDED

The Most Dangerous Recipe Ever

Today, Simple Plate (the blog) is 2! And every two-year old KNOWS a birthday party is a MUST. 

So, to quiet my inner 2 year old, WE’RE HAVING A PARTY!  And You are getting the presents.  Of course, you’ll need to do a few things to participate in the party, but they’ll be fun I promise.

Everyone knows my theory about life. It’s short. So you should eat dessert first!  So lets start with the cake!

Several years ago, when I’d decided to re-invent myself and return to school,  I became an impoverished graduate student. One with a craving for good food and chocolate!  Well, as you might imagine, my budget wasn’t much over ramen noodles. EVERY night. But I managed to survive and to come up with some fairly good recipes during that time. Cooking for one is always a challenge and even though I’d moved all of my cookbooks and notes into the farmhouse I was living in, dessert for one, was  next to impossible.  Until, that is, I learned to whip up this  yummy bit of deliciousness. Today, all sorts of variations of this thing exist, this is my own.

A  word of warning.. this is THE MOST DANGEROUS RECIPE EVER!   Use this recipe wisely! You’re only 60 seconds from having  chocolate cake anytime you want it!

most dangerous recipe ever

5.0 from 2 reviews

Chocolate Cake In A Mug
 
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A brownie like cake for one. Extra yummy!
Serves: 1
Ingredients
  • 4 Tablespoons granulated sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 4 Tablespoons all purpose flour sifted
  • 2 Tablespoons butter (melted)
  • 2 Tablespoons water
  • ¼ Tablespoon Madagascar vanilla extract
  • dash salt
  • whipped cream for topping
  • Powdered cocoa for Topping
Instructions
  1. In a small bowl whisk together butter, water and vanilla.
  2. Whisk in cocoa, flour and salt.
  3. Pour into a 12 oz or larger mug.
  4. Microwave on high for 60 seconds.
  5. Cake will be HOT!!! Allow to sit for a few minutes to cool.
  6. Top with whipped cream and a sprinkle of cocoa.
Notes
My microwave is 1100 watts. Center of cake will be like a ‘molten’ chocolate cake that you get at some restaurants. If you cook about 75 seconds you’ll get a uniformly baked little cake. Personally, I like the molten variety. You can use cupcake liners or not.

 

Now that you have you cake, and you can eat it too, lets get on with the presents! And I have some good ones!  Beginning today until Friday I’ll add one gift to the  list. I’ll draw for the gifts on April 18, 2012, so be sure you  visit each day this  to  enter the drawings.    Here’s the first! (Each Gift will be drawn individually)

The first gift  I have is a  MiFi®2200 Intelligent Mobile Device from Virgin Mobile. I love their service as they’re on the Sprint Network. You can connect up to 5 devices through this for internet access at 3G speeds at home or on the go!

No Contract, No Overages & No Activation Fees
Nationwide Sprint® 3G Network
Only Pay for What You Need
Change Plans as Your Needs Change

The gift drawing is for the device only. Service is available through  Virgin Mobile, USA. You can get more details on plans and pricing at http://www.virginmobileusa.com/mobile-broadband/mifi-2200.html.

Here are the rules. Yes we have to have rules.

1.If you have a blog you must link up through the linky below. If you have NO blog (really?) You’ll receive one entry for your comment only (please let me know you do not have a blog in your comment)

2. Entrants will receive one entry for a link up through the linky tool AND a comment.

3. Additional entries are as follows and are NOT REQUIRED  in order to be eligible.[donotprint]

  • One additional entry  for  following me on Twitter  AND Tweeting this Birthday Party with the hashtag #HappyBirthdaySimplePlate  (let me know in the comments)
  • One additional entry for following me on PinterestAND  Pinning this  recipe on Pinterest (let me know you’ve done this in the comments)
  • One additional entry for telling your readers on your blog about this Birthday Party (leave a link to your post in the comments)

4. One winner will be chosen at random and notified by email and here on the blog. If the winner fails to respond within 24 hours, another winner will be chosen.

Of course I’d love it if you would also follow Simple Plate on Facebook, but I can’t offer you an entry for that.

disclosure: I have not been compensated or given any product by Virgin Mobile USA, I doubt they even know I exist until I miss  pay my monthly bill.  This item was purchased by me. I have one. I love it. I thought you would too!

Here’s the link up!  Each Gift will be drawn Individually!  DRAWING DATE 04/18/2012 We Have chosen a winner. YOUR COMMENTS ARE ALWAYS WELCOME.

Deep South Macaroni and Cheese Recipe

I have a serious love affair with all things dairy. Particularly cheese. (yeah I know) I’d been craving a great home made mac and cheese (no blue box powder here) and found this gem in a box of recipes and old cookbooks I’d bought a few years ago in an estate auction..I hit the jackpot folks! All sorts of southern goodness laying in that box!… 

Read More »

An Apple A Day…

“Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square hole. The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do.” ~ Steve Jobs

cake

Fall brings on football, tailgating, pumpkins, scarecrows and apples!   A delicous way to get that apple a day!

Fresh Apple Cake  [print_link]

Summary: Sinfully delicious? Nahhhh but good to the core!  Use what ever varieties of apples you have on hand. Go ahead mix em up, the flavors are yummy!


From the kitchen of : Geraldine Olive, Bhm, AL

Ingredients

  • 1 1/4 cup vegetable oil
  • 2 cups white sugar
  • 3 large eggs
  • 1 teaspoon salt
  • 1teaspoon baking soda
  • 3 cups all purpose flour
  • 3 cups peeled, chopped apples
  • 1 cup chopped pecans
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 250 degrees.
  2. Butter and flour a large tube or bundt pan.
  3. Sift together salt, baking soda and flour.
  4. In mixer bowl, blend oil and sugar well.
  5. Slowly add dry sifted ingredients into oil and sugar mixture. (Batter will be stiff at this point)
  6. Whisk eggs together lightly and add to batter.
  7. Reduce speed on mixer and add nuts and vanilla to batter.
  8. Pour batter slowly into prepared pan, shifting carefully so that batter is even .
  9. Bake for 1 1/2 hours @250 degrees.
  10. Cool.
  11. Invert on to cake plate.
  12. Add topping

Quick notes

You can substitute walnuts for pecans and serve as a coffee cake  with no topping as well.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © Simple Plate 2004-2011.

cake

 

 

cake

 

 

Praline Topping

Ingredients

  • 1 cup firmly packed brown sugar
  • 1 stick unsalted butter
  • 1/4 cup half and half
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 1 cup finely chopped pecans

Instructions

  1. Bring brown sugar, butter and milk to a boil in a heavy saucepan over medium heat
  2. Whisk constantly as it boils for 1 minute
  3. Remove from heat
  4. Stir in Vanilla
  5. Gradually add in powdered sugar beating with hand mixer until smooth.
  6. Mix gently for about 5 minutes until slightly thickened and cooled.
  7. Spoon over cooled cake
  8. Sprinkle with chopped pecans

Quick notes

You’ll need your hand mixer for this one. And be sure to remove the frosting from the heat before adding in vanilla.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © Simple Plate 2004-2011.

cake

This recipe was given to me by a dear friend who’s mother deserves ALL the credit for this yumminess!  Ms Geraldine was a true southern lady! A wonderful wife and mother. We loved her dearly and she is missed, but not forgotten!