A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings…it’s easy, freezes well, serves many, and it doesn’t actually contain any hummingbirds!
Hummingbird Cake Recipe
3 cups All-purpose flour
2 cups Sugar
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
1/2 teaspoon Salt
1 8oz Can crushed pinapple with juice
1 cup Cooking oil
3 large Eggs well beaten
2 cups Bananas (3 bananas) chopped
1 cup Walnuts or pecans finely chopped
1/2 teaspoon Vanilla
1 tblspoon Butter or margarine melted
1 cup Sifted powdered sugar
Reserved pineapple juice
- Preheat oven to 325 degrees F. Generously grease a 10″ tube or a fluted tube pan.
- In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
- Remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze.
- To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
- Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze:
In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pineapple juice to make a glaze thin enough to drizzle over cake. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pineapple juice.
1 pound pecan halves (or other nuts)
2 Tablespoons butter
Salt to taste
Additional seasonings if desired
Spread the pecans and butter into a single layer on a baking pan. Place into a 300 degree oven, stirring frequently roast until pecans are lightly toasted, approximately 20-30 minutes.
Remove from oven and season to taste.
You can use hot pepper sauce, cayenne pepper, etc. if desired. I prefer plain salt. If using hot pepper sauce, add it with the butter before toasting.
This recipe is a holiday tradition at our house. Many recipes add mini-marshmallows, and you can if you like, but my family prefers just fruit. This ambrosia can be made the night before to allow the flavors to mingle. Add the coconut and pecans just before serving. If added early they will soften and discolor, but still taste good. You can use whatever fruits you desire for this recipe. You need enough citrus and pineapple juice to coat the apple and pear pieces. I like mine juicy.
Heavenly Ambrosia Recipe
6 naval oranges
1 red grapefruit
1 15 ounce can of pineapple tidbits in juice
1 bunch seedless grapes
1 jar maraschino cherries
1 cup coconut (optional)
1 cup pecan halves (optional)
2 Tablespoons sugar (optional- taste before adding)
1. Remove peel, seeds, and membranes from oranges and grapefruit. Work over a large non-metal bowl so that juice is not lost. Cut pulp into bite size pieces.
2. Add pineapple and its juice. Core and dice apples and pears. Peel can be left on or off according to your preference.
3. Mix apples and pears into the juice of the oranges to coat. This prevents browning.
4. Halve grapes and add.
5. Add cherries and enough of the liquid to add a little color to the juices.
6. Mix all together and taste. If the juices are tart, add enough sugar just to sweeten slightly. It should not be very sweet.
7. Refrigerate until ready to serve. At serving time, mix in the coconut and/or pecans, or sprinkle on top of each serving for garnish.
How to Make Old-Fashioned Buttermilk Biscuits: Tips and Recipe
The secret of light fluffy biscuits is to not over work the dough. Once the liquid is combined with the flour, stir only enough to form a cohesive dough. Most recipes call for a ratio of 3:1 or 4:1 for the flour: fat ratio. Being health conscious we tend to use the 4:1 ratio now. I would use the 3:1 if using milk, or 4:1 when using buttermilk. I prefer shortening or lard, butter can be used if necessary, but the texture is different and the color is affected. (Try butter flavored shortening if you like the buttery flavor).
Traditionally the biscuit is split and stuffed with butter or jam. Some cooks now brush the top of the biscuits with butter when taking out of the oven now instead. I can see how this might reduce the fat- provided that you don’t stuff them as well.
Buttermilk biscuits rely on the acid in the buttermilk to help in the rising process. If you do not have buttermilk, try my Self-Rising Biscuits or my Baking Powder Biscuits. Follow the links below for those recipes.
Old Fashioned Buttermilk Biscuits Recipe Read more
This is a quick and easy apple fritter recipe. You need to get those apples cut into thin slices so that they cook quickly. Yes, I know it is fried, but they don’t soak up much oil and you don’t serve these everyday anyway. Read more
Boiled peanuts are a southern favorite. You can tell a true southerner by the look on their face when you mention boiled peanuts. A southerner instantly thinks of family, a northerner will look puzzled. I once tried to educate some friends from Wisconsin, but when they tasted this culinary masterpiece, Read more
Personally, I’m not a liver fan, but my husband swears that this is good:
Liver and Onions
1 pound calves liver, approximately 3/8 inch thick
1 Tablespoon butter
1 large yellow onion, sliced thin
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 Tablespoons minced parsley for garnish
salt and pepper to taste
- Cut the liver into thin strips.
- In a large nonstick skilled, melt the butter over medium high heat. Add the onion and cook until tender, stirring frequently.
- Add the liver. Salt and pepper as desired. Cook over medium high heat for 3 to 4 minutes or until tender, stirring frequently. Transfer to a plate.
- Stir the lemon juice and the Worcestershire sauce into the drippings in the skillet, stirring to loosen any bits that may be stuck to the pan. Pour over liver.
- Garnish with parsley.
Easy Southern Cooking/ She-Crab Soup Recipes
Here are 2 different She-Crab Soup recipes. If you are purchasing your crabs whole, look for the first small set of feelers to be feathery (indicating a she-crab, he-crabs have a larger and hard shell on these feelers). The eggs add an extra richness and flavor to this soup. HINT: If you are unable to obtain she-crabs, crumble the yolk of a hard boiled egg into the bottom of the soup bowl.
1 tablespoon butter
1 quart milk
½ cup cream, whipped
few drops of onion juice
1/8 teaspoon mace
1/8 teaspoon pepper
½ teaspoon Worcestershire
1 teaspoon flour
2 cups white crab meat and eggs
½ teaspoon salt
4 Tablespoon dry sherry
- Melt the butter in top of double boiler and blend with flour until smooth.
- Gradually add the milk, stirring constantly. Add the crab meat and seasonings.
- Cook slowly in over hot water for 20 minutes.
- Place 1 Tablespoon of Sherry in each of 4 bowls. Add soup and top with whipped cream.
- Garnish as desired with paprika or finely chopped parsley.
South Carolina Style She-Crab Soup
1 pound white crab meat
1 pint milk
1 pint cream
½ stick butter
2 teaspoons sherry
1/8 teaspoon mace
2 strips lemon peel (zest only)
¼ cup cracker crumbs
salt and pepper to taste
- Put milk, mace, and lemon zest in top of a double-boiler over hot water. Simmer for a few minutes until hot.
- Add crab, butter, and cream and simmer for 15 minutes.
- Add cracker crumbs, salt and pepper to taste. Allow to stand for a few minutes to develop flavors.
- When ready to serve, add sherry. Serves 6.
These chicken recipes will make you feel like a gourmet cook in front of your family and friends! No one would guess you prepared this dish in minutes. But that is okay; we won’t tell! This dish cooks on top of the stove in a matter of minutes. Add some minute brown rice and steamed broccoli for a quick, easy, and complete meal that is quick and easy. If you want to serve dessert, that can be quick and easy, too. Serve vanilla ice cream topped with fresh berries.
Quick and Easy Chicken with Wine Sauce
4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley
3/4 cup whipping cream
Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.
For more of Linda’s quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
Molten Chocolate Cake (serves 6)
Powder sugar for dusting
4 large egg yolks
4 large whole eggs
1/2 cup sugar
1/2 lb. high-quality, bittersweet chocolate, chopped
1 tbsp plus 1 tsp cake flour (plus more for dusting)
2 sticks unsalted butter
Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.
In the top of a double boiler, melt the butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.
Evenly distribute the batter among the 6 ramekins, and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.
Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.