Due to a busy weekend for me (Elizabeth), Hannah (see last week’s post) volunteered to help me out with a blog post this week. Thanks Hannah!!
Did you know that the peanut is not really a nut? Comment on this post to see if you know what peanuts really are without looking it up! George Washington Carver came up with over 300 different uses of peanuts which included plastics, paints, cooking oil, and peanut butter. This Peanut Butter Frosting has been a family favorite for years. It is really simple to make and very delicious. (especially for peanut butter lovers)
Peanut Butter Frosting
2 cups confectioners sugar
2 tablespoons crisco
1/2 cup smooth peanut butter
1/3 cup milk (approximately)
1. Combine above.
2. Beat until fluffy.
This recipe was given to us long before I can remember. The benefactress was Jan Loux, one of my mom’s dearest friends.
If you want a super moist and delectable cake, then you should absolutely try this! It goes perfectly with tea and coffee!
(Aren’t you proud of me, I didn’t even mention coffee more than once! Well…twice. But I didn’t talk on, and on about how much I love it or anything! I think I’m making progress….)
- 1 C. rolled oats
- 1 stick butter (or 1/4 C. oil)
- 1 1/4 C. boiling water
- 1 C. brown sugar (or 1/2 C. molasses)
- 1 C. sugar
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 2 eggs
- 1 1/3 C. flour
- 1/2 tsp. salt
- Combine oats, butter, and boiling water in a bowl. Cover with a plate and let sit 20 minutes.
- Mix everything together and place in a 9×12 baking pan. Bake at 350 degrees for 30 minutes.
Ahh… it feels good to be blogging again. It feels like ages since I’ve sat in front of a keyboard and written anything! It’s been so long – maybe I should introduce myself again. (It’s Anna, by the way…)
After going on vacation with my family in Florida for three weeks, I can’t help wishing summer would get here already! I miss the sunshine! When I was in Florida I soaked up every bit of sinshine I could. But I want MORE!
My mom’s cousin and his family live in Florida. During our time down south we were able to go to a baseball game with him and his wife, after which they came over to our condo for dinner, and we spent the evening catching up.
My mom’s cousin was an executive chef for Darden restaurants. I don’t know about you, but I’ve never before had the opportunity to make dinner for a culinary professional! I desperately wanted to cook something yummy for our guests. I decided to make stuffed shells, and what goes better with stuffed shells than a garden salad and garlic bread. All of it turned out as I hoped it would, it was delicious! I recieved a compliment with each helping that was devoured. With each word of praise, I felt a little more elated. There’s nothing like watching someone truly enjoy a meal that you’ve created! I was so happy, it made my week! And month for that matter!
If you want a recipe that will rack up the compliments, I have one for you. Everybody loves chocolate, that’s pretty much a no – brainer. So who could resist a scrumptious, rich, moist, chocolate cake? Not I!
This is my favorite cake recipe of all time. I think you’ll love this, esspecially if you prefer dark chocolate. Serve it, and get ready for loads of compliments. And possibly some worshipers… maybe a few stalkers, or a street named after you….
Hulley’s Chocolate Cake
- 2 1/2 cups flour
- 2 cups sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 cups cocoa
- 2 tsp. vanilla
- 2 eggs
- 1 cup oil
- 1 1/2 cups water
- chocolate chips
- Mix together flour, sugar, soda, salt, and cocoa in 9×13 pan.
- Make a well in the center, and place in vanilla, eggs, oil, and water. Stir until smooth.
- Sprinkle chocolate chips on top and press them in a bit.
- Bake at 350 degrees for 35 minutes.
- Don’t overcook, serve warm.
Note: In place of cocoa, you can use 4oz. of melted unsweetened chocolate. Add with wet ingredients.
A couple of years ago, my younger sister Hannah did a recipe exchange with some friends of hers. She got a couple of really good recipes, this being one of them. We make this Blueberry Coffee Cake quite a bit during the summer because it makes a great, filling breakfast when we have to be out working all morning. You can use any kind of berry in it, though blueberries are the best.
Blueberry Coffee Cake
1 1/2 cups brown sugar
2/3 cup veg. oil
1 tsp. vanilla
1 cup buttermilk
2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups any type of berries or rhubarb (best with blueberries!)
1/2 cup nuts chopped
Mix egg, oil, brown sugar, and vanilla. Then add flour, salt, soda, and buttermilk.
After it’s well mixed, add nuts and berries. Pour into a bunt pan. Add topping.
1/2 cup white sugar
1 tablespoon butter
1/2 tsp. cinnamon
Mix together till crumbly. Distribute evenly on top of cake mixture. Bake at 350 degrees for 60 minutes or until done. Cool for a few minutes and remove from pan.
Enjoy and I hope you have a fabulous rest of the week!!
Question: What is your favorite breakfast food?
For all of you who may have copied the chocolate cake recipe from 2/24/2011, you’ll have to make a slight correction!
It should be 2 tsp. baking soda and 1tsp salt. Not 1 tsp. baking soda!
Sorry! I fixed it on the blog post, but wanted to make you all aware of that!
1986. Swaziland, Africa. Mom and Dad were spending three months in Africa so that Dad could gain experience by working in a hospital there. During that time, they went with some missionaries for a church service out in the “bush” country. The land was mountainous and as my mom just said “absolutely beautiful.” The missionaries provided dinner for the natives and this was the dessert they served. It is the most amazing chocolate cake that you will ever eat. With a crunchy outside and a moist center, this cake makes the perfect dessert for a special someone’s birthday or just as a special mid-week treat! We like to dress it up by sprinkling it with powdered sugar, topping each slice with whipped cream, or frosting with our special peanut butter frosting! It’s great warm. However you decide to serve this cake, you will be sure to make it again! and again – and again!
Just so you know, we’ve been making this for 25 years now…that says a lot.
Chocolate Cake ~Marsha McCoy
3 cups all-purpose flour
2/3 cup cocoa powder (this cake is phenomenal with black cocoa)
2 cups sugar
2 tsp. baking soda
1 tsp. salt
Sift and blend into mixing bowl.
In a one up measure, put 2 tbsp. white-distilled vinegar and 2 tsp. vanilla. Fill remainder of cup with oil. Add to dry ingredients. Add two cups water.
Stir or mix until smooth. Pour into 9×13 in. pan, two 9 in. layer pans, or cupcakes. Bake at 350 degrees for 40 minutes. If you desire to do cupcakes, bake for 30 minutes. May use 8×8 and cut recipe in half.