The local paper printed a recipe that is as southern as banana pudding and coconut cake (and as fattening): Hummingbird Cake!
Hummingbird Cake (aka Never Ending Cake or The Cake That Doesn't Last)
3 C all purpose flour
2 C sugar
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
3 large eggs, beaten
1 1/2 C vegetable oil
1 (8 oz) can crushed pineapple, undrained
2 C chopped nuts (pecans, walnuts, or hazelnuts, divided use)
2 C chopped bananas
1 1/2 tsp vanilla extract
Preheat oven to 350. Grease 2 9 inch cake pans with butter, dust bottom and sides with flour, set aside.
Combine flour, sugar, baking soda, cinnamon and salt in large bowl and stir until well blended. Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them. Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.
Divide the batter evenly among the prepared pans. Bake until a toothpick inserted in the middle comes out clean, about 25-30 minutes. Let the cakes cool in the pan for about 10 minutes, then turn them out onto racks to cool completely.
Spread the icing (recipe below) between the layers, stacking them on a cake plate. Ice the top and sides of the cake, sprinkling them with the remaining nuts. 10 - 12 servings.
Icing: Combine 2 (8 oz) packages of cream cheese with 1/2 pound (2 sticks) of butter, both at room temperature. Add 2 (16 oz) boxes of powdered sugar, sifted. Beat until light and fluffy. Add 2 tsp. of vanilla extract.
Holy heart attack, Batman. But DELISH. Speaking of heart attack, I watched Paula Deen last night, and she made potato wedges dredged in mayonnaise and cornbread stuffing mix. Lee? I'm sorry. She failed you at last. Everyone else? HOLY SHYZAH. YUM. Um... and hello heart attack!
Oven Fried Potato Wedges
3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning, recipe follows
1/8 teaspoon black pepper
2 cups cornbread dressing mix
Preheat the oven to 375 degrees F. Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper.Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip. (Note: she used more mayo. And I'm here to tell you, dipping "fries" in mayo is so freaking tasty. Disgusting? Yes. Delicious? YES.)
House Seasoning:1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. Mix ingredients together and store in an airtight container for up to 6 months.
Whatever. I would eat my weight in those. Um... after September. *sticks to diet plan* *FOR NOW*
Oooh, and these are some yummy lemonade recipes I found, too. And this makes me think of School Hard when Buffy doesn't mix in sugar, and Willow's hilarious "gehh!" face as she drinks lemon juice. "Cordelia? Have some punch."
Ranch House Limeade (so. good.)
1/4 C granulated sugar (Lee? Double it. Heh.)
1/2 C boiling water
4 1/2 C COLD water
1 1/2 C fresh lime juice
Combine sugar and boiling water, stirring until sugar dissolves. Add cold water and lime juice. Mix well. Chill and serve over ice. Makes 6 large servings.
Fresh Peach Lemonade haven't made yet. YET.
2 peaches, peeled and chopped.
1 C granulated sugar
4 C water
3/4 C freshly squeezed lemon juice
Mint sprigs and peach slices for garnish
Bring the peaches, sugar, and water to a boil, then simmer until the sugar is dissolved, about 10 minutes. Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible. Stir in the lemon juice, and serve in tall glasses over ice. Garnish with mint and/or peach slices. Makes 6 large servings.
6 C watermelon cubes (seeds removed)
1/4 C raspberries
1 C water
1/3 C granulated sugar
1/2 C lemon juice
Place watermelon, raspberries and water in blender container. Cover and blend until smooth. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled. 6 servings.
Green Tea Lemonade this sounds REALLY refreshing to me.
1 1/4 C granulated sugar
1/2 C boiling water
4 C fresh brewed green tea (according to packaging - don't brew too long, or too many tannins are released, making it harsh.)
1 1/2 C fresh lemon juice
Combine sugar and boiling water, stirring until sigar dissolves. Add brewed tea and lemon juice. Mix well. Chill and serve over ice. A rim of cinnamon and sugar on the glasses is nice. 6 large servings.
NOTE: one medium lemon will yeild about 2 TBSP of juice. Be sure to roll the lemon before slicing it to release the juice from the pulp.
And a random recipe that I clipped:
Spinach Dip with Chipotle and Lime
2 (10 oz) packages of frozen spinach, thawed and drained
8 oz cream cheese (1 cup) softened
1/2 C mayo (sorry, Lee)
1/2 C sour cream
1/2 C sliced scallions
1/3 C chopped cilantro
1 TBSP chopped chipotle in adobo sauce, or more to taste (note: add a tsp. Mmmm.)
1 TBSP freshly squeezed lime juice (1/2 a lime)
3/4 tsp kosher salt
freshly ground black pepper
Bundle spinach in a clean dish towel and squeeze tightly to remove excess moisture. In a food processor (I use a blender) blend all ingredients expect spinach until very smooth. Pulse in spinach until just combined. Taste and adjust seasonings if needed. Serve with tortilla chips. Makes 3 Cups.
I am avoiding laundry and house work. Can you tell? 5 and one-half hours until I leave for the Police concert. *bites lip* *also, loves little sis for babysitting, as the kids are ECSTATIC about seeing her and Uncle Chris* Can someone come make me something delicious for lunch? Thanks.