by Marsha | Mar 29, 2009 | Desserts |
This cake is a one of my family’s favorite deserts. It has a wonderful texture and is richness to it. I love it too, because this cake doesn’t require a lot of fussing around in the kitchen. Simple and good, now you can’t beat that with a stick! 1/3 cup butter (softened) 3/4 cup sugar 3 eggs 2 cups all-purpose flour plus one tablespoon divided. 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup or 8 oz of Greek yogurt 1 cup Blueberries (fresh or frozen) In a medium sized bowl mix together flour, baking soda, baking powder and salt. With an electric mixer beat together butter and sugar until they are light and fluffy. Add eggs one at a time until incorporated. Don’t forget to scrap down your bowl yall. Add dry ingredients to the egg mixture alternately with yogurt until all just are blended together. Do not over mix! Measure out one cup blueberries in a small bowl and sprinkle with 1 Tablespoon of flour. Stir until berries are well coated with flour. This helps keep your berries from sinking to the bottom. Fold berries gently into cake batter. Pour cake batter into a prepared bunt or tube pan (greased and floured so it won’t stick) Bake in a 350 degree oven for 35-40 minutes or until golden brown and cake starts to turn loose from sides of pan. Let cake set in the pan and cool for 5-10 minutes before turn out onto a cake platter. Sprinkle with powdered sugar if desired. ~ Marsha...
by Marsha | Sep 4, 2008 | Budget Friendly, Desserts, Holidays |
This rich and creamy chess-like pie is one of my favorites. The simple ingredients for the filling comes together in a flash and before you know it, they are in the oven to bake. This recipe makes 3 regular size pies or 2 deep-dish pies. I like to take these pies along to social events or make them to feed a crowd during the holidays. You can freeze them too. 2 sticks butter 3 3/4 cup sugar 1/2 cup self-rising flour 6 eggs 1 cup buttermilk 1 teaspoon pure vanilla extract 1 teaspoon butternut flavoring 3 unbaked pie crusts or 2 deep dish crusts Whisk all ingredients together by hand and pour into prepared uncooked pie crusts. Bake at 325 degrees F. for 55 minutes in the center of oven. Cool on wire rack. These pies do not require refrigeration, but will last longer if you do refrigerate leftovers. Makes 3 pies. ~Marsha ...
by Marsha | Sep 4, 2008 | Desserts |
Southerners love to brag about how good their Momma’s Banana Pudding tastes. This recipe is completely made from scratch. This is not the quick 5 minute kind, but try it and you will see what all the fuss is about. Pudding 4 eggs separated 6 Tablespoons all purpose flour 1 1/3 cup sugar 3 cups whole milk 1 teaspoon vanilla Dash of salt 1 box vanilla wafer cookies 3-4 ripe bananas Meringue separated egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Mix flour, sugar and dash of salt in a saucepan. Mix in egg yokes and milk. Cook over medium heat stirring constantly until thick. Once pudding is thick, remove from heat and add vanilla. Allow to cool to room temperature. Layer pudding with wafer cookies and sliced bananas in a casserole dish. Beat egg whites with cream of tartar. Once egg whites are foamy slowly add sugar and beat until stiff peaks form to make Meringue. Top Layered pudding with Meringue and broil until lightly browned. Cool slightly and then refrigerate for at least 4 hours before serving. Refrigerate leftovers. ~Marsha...
