Buttons and Bows Cherry Pound Cake!

 

 

 

This cake is so cute and is just perfect for Easter with it's pretty pastel colors.  It would also be great for a shower or a girly girl birthday celebration.   Even though it looks time consuming, it's really very easy to decorate.  Anyone can do it.  

 

The cake itself is absolutely delicious.  It reminds me a lot of a cherry flavored Kentucky Butter Cake with cream cheese frosting. If you are a pound cake lover, this will be a cake you will love!  This recipe was adapted from a recipe that was printed way back in 1998 in a Southern Living 20th Anniversary edition cookbook.    Here is what you will need:

 

1 cup butter, softened

1/ 2 cup shortening

3 cups sugar

6 large eggs

1 (10 oz.) jar of maraschino cherries, drained and chopped

1 tsp. almond extract

1 tsp. vanilla

3  3/4 cups all purpose flour

1/2 tsp. salt

3/4 cup milk

 

Cream Cheese Frosting

1  (8 oz.) pkg. cream cheese, softened

1/2 cup butter, softened

1  (16 oz.) box of powdered sugar, sifted

1 tsp. vanilla

 

Garnishes:  1 pkg. melt-away mints, bow, silk flower

 

Preheat oven to 300 degrees.

Beat butter and shortening with an electric mixer until it's creamy.  Add in sugar and beat 5 to 7 minutes.  Add the eggs one at a time and continue beating.  Stir in the almond flavoring, vanilla flavoring, and the cherries.

 

Combine the flour and salt.  Add to the butter mixture alternating with the milk, beginning and ending with the flour.   Mix after each addition, just enough to blend the ingredients. 

 

Pour the mixture into a well greased and floured tube pan.  You can use the nonstick spray that has flour in it also. 

 

Bake in a 300 degree oven for 1 hour and 45 minutes to 2 hours.   A pick inserted in the center should come out clean.  Ovens vary in temperature, but from my experience this cake usually takes the full 2 hours.  Remove and allow to cool for 10 minutes before removing from the pan.  Allow to cool completely before frosting.

 

To make the cream cheese frosting, beat cream cheese and butter until it's creamy.  Gradually add the sugar and vanilla beating until it's light and fluffy. 

 

 

 

After the cake is frosted, place the melt-away mints evenly dotting it all over top and sides.   We used the Smooth and Melty Petite Mints by the Guittard Chocolate Company.   Most candy sections in the stores carry them.   Add a pretty bow that coordinates with the colors of the mints and a silk flower to the center.  That's it!  Wasn't that easy?   

 

Buttons and Bows Cherry Pound Cake!

 

 





Bacon Wrapped Maple Glazed Pork Loin

The main course for the perfect special occasion dinner is a pork loin, wrapped in bacon and glazed with pure maple syrup.  I originally got this recipe from my sister, who is also a very good, southern cook.  She made this while she was visiting once and it was so good.  I did adapt it a little by adding the maple syrup because of something I had at a local bed and breakfast called Federal Grove.  Federal Grove is a civil war era, plantation style house that has been turned into a bed and breakfast, restaurant and an event venue.  It is also the southernmost maple syrup producer in the United States.  They have a maple syrup festival during the month of February and they feature dishes using the syrup.  It smells wonderful before you even get in the door.  They serve a maple glazed pork chop, which gave me the idea of adding the maple syrup to this.  I am going to visit Federal Grove soon and do an entire blog about it with pictures.  If you are in the area, you should go there to eat.  The house is also very interesting and furnished with all period antiques that are also for sale.  If you are ever in the area, make it a stop on your trip.  You won't regret it.

Here is what you will need for this delicious recipe:

Whole boneless pork loin, brown sugar, spicy brown mustard, bacon, soy sauce, Worcestershire, Federal Grove maple syrup, garlic salt, salt and pepper.

Ingredients:

1 whole boneless pork loin  4-6 lbs.

1 cup brown sugar 

2 Tbs. spicy brown mustard

1 Tbs. soy sauce

1 Tbs. Worcestershire

1/2 cup pure maple syrup plus some or drizzling when basting.

10-12 bacon slices

salt, pepper and garlic salt to taste



Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup.  Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt.  Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all.  Drizzle the top with the maple syrup.

Cover with foil and bake for 1 hour at 375 degrees.  Remove foil and with a spoon re glaze the top with the dripping in the pan.  Recover and cook for 30 more minutes.  Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also.  Cook uncovered until bacon is brown and crispy... about 20 more minutes.

This is your finished pork loin. Let it rest for about 5-10 minutes before slicing.

This will be so tender and will slice in nice thin slices.  You can put the pan juices over it after slicing or leave as it is.  Make sure each portion has some of the sweet, crispy bacon with it...that's the best part to me! 

Watergate Salad!

This is definitely one of those "oldie but goody" recipes.  Watergate Salad was all the rage back in the late 1970's and on into the eighties.    It seemed any church potluck, family reunion, or after funeral spread would always have a Watergate Salad.  

 I have researched and looked all over to find out where this salad got it's name.  One can surmise it had something to do with the political scandal, but there is actually no proof that it does.   From all accounts I have read, no one really knows where the salad, and  there was also a cake, got the name. 

What is known is that the pistachio pudding was marketed by the Kraft company in 1975 and the Watergate Salad and the Watergate Cake followed shortly thereafter.   

Wherever it evolved from, it is always a hit with those who enjoy these creamy, fruity concoctions.  My husband loves this salad, which is really a light dessert.  To be honest, I haven't made this in years, so he was happy to see it re-emerge.  

 It is just the perfect salad for Easter or in this case St. Patrick's Day with it's pretty pastel green color.  This is the original Watergate Salad recipe also.  I wasn't really sure, but Mama looked hers up in an old cookbook from the seventies time period.   Here is what you will need:

1 (20 oz.) can crushed pineapple, with the juice (don't drain)

1 (3.5 oz.) box instant pistachio pudding

8 oz. frozen whipped topping

1 cup nuts, chopped

1 cup miniature marshmallows

Mix the pineapple with it's juice with the dry pudding until well blended.  Mix in the whipped topping.  Fold in the nuts and marshmallows. 



                            Pour into a pretty glass bowl, cover and chill for at least 2 hours.

Watergate Salad!







Deviled Egg Macaroni Salad!

With Easter and Spring right around the corner, my mind is wandering to recipes that are more suited for warmer weather and cookouts!  It can't get here soon enough for me.  I think we all think of eggs and "Deviled Eggs" when we think of Easter.  This recipe is a really delicious combination of hard boiled eggs, macaroni, and veggies with a tasty dressing.

 Here is what you will need:

1 lb. elbow macaroni, cooked according to pkg. directions

6 hard boiled eggs, peeled and diced

2 cups mayonnaise

1 Tbs. yellow mustard

2 Tbs. sugar

1 tsp. white vinegar

1/3 cup sweet pickle relish

2 stalks of celery, diced

1 red or green bell pepper, diced

1 bunch green onions, sliced thin including the green blades

1 tsp. seasoned salt

1/4 tsp. black pepper

paprika

Drain the cooked pasta well and set aside.  In a mixing bowl, combine the mayonnaise, yellow mustard, sugar and white vinegar and stir until the sugar has dissolved.   Stir in the pickle relish, celery, bell pepper, green onions, seasoned salt, and black pepper.   Place the pasta and the diced boiled eggs in a large bowl and pour the dressing over all and toss lightly until it is all coated.  

Sprinkle the top with paprika!

You can serve this immediately or chill and serve cold!   This would be great for cookouts or potlucks, because it feeds a crowd and it is so tasty!

Strawberry Brownies!

These are so easy you won't believe it.  They are called 'brownies' mostly because of the texture, because they are not chocolate or brown, but they are very much a strawberry flavored brownie.  I love the pretty pink color and can imagine them being great to serve for various holidays and events where pastels are appropriate...baby showers, Easter, Valentine's Day, little girl's parties!!! 

A recipe for these has been floating around the internet for some time now, but I had to modify it some to come out moist and a little more tasty.  

 Here is what you will need:

1 box strawberry cake mix (I used Duncan Hines Strawberry Supreme)

3 eggs

1/2 cup oil

1 cup confectioners sugar

1 1/2 Tbs. milk

1 tsp. strawberry flavoring (optional, but makes them much tastier)

Preheat oven to 350 degrees.

In a bowl, mix the cake mix, eggs, and 1/2 cup oil with a large spoon.  There is no need to beat this with a mixer, and it's better if you do not.  

Spray a 9"x9" or an 11"x9" baking pan with nonstick baking spray.    Spread the batter in the pan and smooth to the edges.   This batter is really thick and sticky so you will have to work it to the edges of the pan some.   Place in a 350 degree oven and bake for 14 -15 minutes or until set.  Do not over bake these, just like brownies, they are best a little chewy. 

Remove from the oven and allow to cool for about 10 minutes.  Combine the confectioner's sugar, milk and strawberry flavoring until smooth.  Pour over the brownies to glaze. 

 Allow to set until cool enough to cut in squares...if you can wait that long!!!

  These are so good with a cold glass of milk or a good cup of coffee!!!





Carrot Raisin Salad!

 If you are a fan of  the carrot salad at Chick-fil-A, you have to try this recipe.  It's the closest I have found to it.  Also, if you are trying to offer a bit healthier alternatives, this is full of good for you ingredients!  

I think this "Carrot Raisin Salad" will be really great for Easter or for other Springtime events you might be hosting!  This is really good as a side with sandwiches, like  Mama's Pimento Cheese  or Mama's Pecan Chicken Salad!

Here is what you will need for this:

3 cups shredded carrots

1 stalk celery, diced small (optional)

1 (8 oz.) can of crushed pineapple, slightly drained

1/2 cup raisins

1/2 cup mayonnaise

1 Tbs. lemon juice

1 Tbs. sugar

1/4 tsp. salt

Mix the shredded carrots, celery, crushed pineapple and raisins in a mixing bowl.   In a separate bowl, mix the mayonnaise with the lemon juice, sugar and salt

Pour over the carrot mixture and toss to mix.   Chill until ready to serve!









Sunflower Peeps Cake...Chocolate Mayonnaise Cake with Chocolate Cream Cheese Frosting!

This is a different little Peeps cake for Easter made to resemble a sunflower.  I love sunflowers.  I just think they look so cheerful.  The great thing about this cake, is not just that it is cute as a button for your Easter celebration, but the cake itself is one of the most moist and delicious chocolate cakes you will ever make.  It is made with mayonnaise in place of the eggs and oil.  

Before you go all, 'ooooh that's gross' on me, think about it...mayonnaise is baically eggs and oil and a little vinegar which when combined with soda makes a chemical reaction that causes things to rise.  Are we starting to get the picture now as to why mayonnaise works and it works beautifully.

 If that is not enough to entice you to make this, it is frosted with a chocolate cream cheese frosting.  Yep, that's right, I said....chocolate cream cheese frosting!   It's every bit as good as you might imagine and it spreads like a dream!  

 It also doesn't taste as much like cream cheese as plain cream cheese frosting does.  Not that I ever thought that was a bad thing, but believe it or not, some of you don't care for it!   Here is what you will need for this cake.

2 cups all purpose flour

1/2 cup cocoa

2 teaspoons baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup mayonnaise

1 cup carbonated beverage (Coke, Sprite, 7 UP)

1 teaspoon vanilla

Chocolate Cream Cheese Frosting

8 oz. cream cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

1/2 cup cocoa

pinch of salt

4 cups powdered sugar

Garnish

Yellow Peeps Chicks (enough to go around the top edge of your cake

6 oz. chocolate chips (I used milk chocolate chips)

Preheat oven to 350 degrees.

Sift flour, cocoa, baking soda and salt together.  Cream sugar, mayonnaise, carbonated beverage,  and vanilla.   Add the dry ingredients to the wet.  Stir until well blended.   Prepare two round 8" or 9" pans by spraying them with nonstick baking spray with flour in it or greasing and flouring them. 

You can also ensure the cake will turn out by cutting two rounds of parchment or wax paper and placing in the bottom of your pans.  Spray paper and all with nonstick spray.   I used 8" pans to make the cake a little higher and smaller for the sunflower.  If you don't have 8" pans, you can use the 9", you will just need more Peeps to go around the top.

Bake for 20 - 25 minutes or until pick inserted in center comes out clean.  Remove and let cool for about 15 to 20 minutes before turning them out of the pan.  

Prepare the cream cheese frosting while the cakes cool completely.  Beat cream cheese and butter together until light and fluffy.  Add the salt, cocoa, and vanilla and blend together.  Gradually add in the confectioner's sugar.  If it's too stiff add about a tablespoon of half and half.  I don't usually have to do this, but if you get too much sugar in it, you might.

                             

When your cakes have cooled, place them on your cake plate and frost. 

Press the Peeps around the edge of the cake while the frosting is fresh and still soft.  Then sprinkle the chocolate chip in the middle for the sunflower seeds.   There you have it, the Peeps Sunflower Cake!