Aunt Ann's Coconut Orange Cake!

 

This is my Aunt Ann's Coconut Orange Cake.  Aunt Ann is one of my mother's five sisters and she is a really great cook.  My mother and her sisters all get together each month that one or more of them celebrate a birthday for a big lunch and one of them hosts it at their house.  Since there are six of them, this usually takes place about every other month and you would not believe the food.  It would rival any holiday meal.  It's an amazing array of so many good dishes.  Aunt Ann brought this cake to the most recent birthday lunch and we all loved it. It's so easy, but the presentation is really pretty and the cake is moist and delicious, but still light.  

 

We affectionately call my mother and her sisters "The Sisters", because as much as they might fuss at each other and have their squabbles..."The Sisters" are a unit and a powerful unit at that.  If anyone in the family has an illness, a death, needs a shower given (baby or wedding), or has any other blessing or tragedy, "The Sisters" will  activate...sort of like the National Guard...and come to the rescue.  It's good to have them in your corner and they have all been helping me by providing recipes and information for this blog.  I am very thankful for their help and their years of cooking expertise and knowledge! 

 

For this delicious cake you will need:

 

1 orange cake mix and whatever ingredients it calls for (we used Duncan Hines)

1 cup flaked, sweetened coconut

 

Frosting

 

1 15 oz. can mandarin oranges, do not drain and crushed

1 large instant vanilla pudding mix (dry, not prepared)

1 cup flaked, sweetened coconut

1 8 oz. frozen whipped topping, thawed

 

 

Preheat oven to 350 degrees.

 

Spray two 9 inch cake pans with nonstick baking spray. 

 

Prepare cake mix according to package directions adding in 1 cup coconut.

 

Bake cakes according to times on package directions.

 

When the cake layers have cooled, make the frosting.   In a mixing bowl, crush the mandarin oranges with their juices with an electric mixer.  Stir in the instant pudding mix and coconut.  Fold in the whipped topping.  Mix well.  Frost the cake layers.  

 

If you want to garnish the top with the  5-6 of the mandarin orange slices, remove them before you crush the rest.

 

Refrigerate for at least a couple of hours.

 









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Blackberry Wine Cake!

 

 

 

 

This is  a cake I have had several people request, but it's not a cake I was familiar with.  It sounded really good though, so I decided to try it.  I must say it was easy enough to make and the only thing I was worried about was getting it out of the pan without sticking.   However, it came out with no problem at all. I did say a little prayer before I flipped it though.   This is one cake that just gets moister as time goes by and that is always a good thing and it's got a really delicious flavor.  This is what you will need:

 

 

1 cup chopped pecans

white cake mix (be sure to get the full 18 oz. size)

3 oz. blackberry gelatin (if you can't find blackberry, you can use black cherry, because blackberry is hard to find sometimes)

4 eggs

1/2 cup vegetable oil

1 cup blackberry wine

1 tsp. vanilla

 

Glaze

1 stick butter

3/4 cup blackberry wine

1 tsp. vanilla

3 cups confectioners sugar

 

Preheat oven to 325 degrees.

 

Spray a 10 inch Bundt pan well with nonstick baking spray, preferably the kind that has flour in it.  Be sure to spray the stem of the pan also.

 

Sprinkle the chopped nuts in the pan evenly.

 

Combine the cake mix, gelatin, oil eggs, wine and vanilla.  Mix until it is well combined. Pour into the Bunt pan and shift it around so that it is evenly distributed. 

 

Place in the preheated oven and bake for 45 to 50 minutes. 

 

To make the glaze, combine the butter, 3/4 cup wine, and 1 cup of the sugar in a saucepan over medium heat.  Bring to a boil, stirring frequently.  Remove from heat and add vanilla.  

 

 With a wooden skewer or a fork, poke holes in the cake while it's still in the pan and right out of the oven.  Pour 1/2 of the glaze over the cake while it's still in the pan.  Allow the cake to sit and absorb the liquid for about an hour.  Turn the cake onto your cake plate.  Use a cake plate with some room around the edges, because the glaze will run down around the cake to some extent.

 

 

 

 

 

 

 Add the rest of the sugar to the remainder of the glaze and let it stand and thicken enough to pour over the cake once it is turned out onto a plate and has cooled completely.  The glaze will thicken as it cools down, just don't get it too thick to pour, but make sure it's not too thin either or it will run off the cake.

 

 

 

 

 

 

 

 



 Blackberry Wine Cake!

 

 

 

 

 

 



 

 

 

 









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Macaroni Sausage Bake!

 

This is an old recipe that I got from a family friend.  It's one of those recipes that you can prepare pretty much at the last minute without having to run out and get the ingredients, because most of the time you have them on hand.  It's also quick to prepare and it's very inexpensive per serving.  If you add a salad and rolls or we like it with pinto beans and cornbread, you have a meal.  Kids and adults both enjoy this also.     Also, for those who complain about the canned soups and processed cheese, this recipe has neither!  Can you believe it?  I was so tempted to add some Velveeta to this just to bug those of you who constantly lament about the evils of Velveeta, but I didn't! Velveeta is so misunderstood by some!

 Here is what you need for this:

8 oz. elbow macaroni
1 lb. pork sausage
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
4 Tbs. flour
1/2 tsp. salt
1/4 tsp. black pepper
3 cups milk
3 cups shredded cheddar cheese, divided ( use what you like, sharp, mild...doesn't matter)

Cook the macaroni according to the package directions minus about a 1 minute of cooking time. Be sure to salt the water.  Drain and set aside.

Crumble and brown sausage along with onion and peppers in a skillet.   When the sausage is browned and the onion and peppers are soft, add the flour to the mixture and cook just a little to get rid of the raw flour taste.  Add the salt and pepper.

Add the milk and cook until it starts to bubble and thicken a little.  Let it bubble for a minute or two.   When it's thickened a little, turn the heat down and add 2 cups of the cheese. Save the other cup for the top. 

 

Fold in the macaroni and mix together.

Pour into a 2.5 or 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle the other cup of chees over the top.

 Place in a 400 degree oven for about 25 minutes or until golden brown.



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Nana's Pepperoni Rolls!

 

 

My mother has been making these Pepperoni Rolls since her grandchildren were little.  We all love them, but honestly, she makes them for the grandchildren.  They are really easy to make and they go great with spaghetti or other pasta dishes or even soups.   Wouldn't these be great with a big bowl of

Pasta Fagioli?   They are also good for just a snack and while they are best hot from the oven, they reheat well also.  Your teenagers will love them! 

 

Here is what you will need for these:

 

1 loaf frozen bread dough, thawed

1 (15 oz.)  jar or can of pizza sauce

pepperoni slices (about 1/2 of a 7 oz. pkg)

2 cups shredded mozzarella cheese

oil for coating baking pan

 

 

 Cut the thawed loaf of bread dough into 8 equal pieces across.  Coat a large pizza pan or cookie sheet with vegetable oil.  Take each piece of bread dough and press it into a circle.  Place 1 Tablespoon pizza sauce in the middle.  On top of the pizza sauce place 5-6 slices of pepperoni.

 

Cover with mozzarella cheese.

 

Pull the dough up and pinch it together to seal in sort of a little purse.

 

Turn them all over seam side down, making sure all sides are lightly coated in oil.  Put the pan in a warm, draft free place for about 2 hours to allow these to rise.  They will almost double in size, so be sure to place them far enough apart on the baking sheet.  

 

 When they have risen, place them in a preheated 350 degree oven and bake for 20-25 minutes or until nice and brown on top.  Heat the remainder of the pizza sauce for dipping.

 

 

 





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Peanut Butter Cake!

 

 

I have had so many requests for a good peanut butter cake with peanut butter frosting, so we decided to make a good one.  This cake is sort of a merging of my mother's cake and my frosting.  This was not the original frosting used for this cake, but it is one of, if not the best peanut butter frosting I have ever eaten.   It's also very simple to make.   I like it because it never gets hard or too stiff and it spreads like a dream.  The cake itself is not overly sweet and the peanut butter is not overpowering, but it's moist and delicious.  Here is what you will need for this cake and the frosting:

 

1/2 cup butter, softened

1  1/2 cups sugar

1 cup creamy peanut butter

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

2 eggs

1  1/2 cups of milk

1 tsp. vanilla

 

Fluffy Peanut Butter Frosting

 

5 Tbs. butter, softened

1 cup creamy peanut butter

1 cup confectioner's sugar

1 tsp. vanilla

1/3 cup half and half or cream

dash of salt

 

Preheat oven to 350 degrees.

 

Prepare two 8" cake pans by placing either parchment paper or wax paper in the bottom of each one and spraying them liberally with nonstick baking spray.  Cover the paper also.  Don't skip the step of lining the pans with the paper, because this cake will stick if you don't do that.

 

Cream the butter and sugar together.  Add in the peanut butter and beat until smooth. Blend in eggs and vanilla. 

 

In a separate bowl mix the flour, baking soda, baking powder and salt.

 

Start adding the flour and milk alternately to the mixture.  Blend just until it is all well incorporated.  Don't over mix this, because it will make your cake dry.  

 

When it is all mixed well, pour into the cake pans.  Place in the preheated oven and bake for 30 to 35 minutes.   You can use 9" pans, but if you do, decrease the baking time by about 5 minutes.  Remove from oven and allow to cool for about an hour before removing from the pans.  Run a sharp knife around the edge of the pans and cakes should release with no problem. 

 

While the cakes are cooling prepare your whipped peanut butter frosting.  Cream the butter and peanut butter together with an electric mixer.  Add in the sugar, half and half or cream, vanilla and dash of salt. Beat until it is light and fluffy.  Be sure to scrape down the sides of the bowl to get it all blended.  Also, the dash of salt might sound odd, but don't leave it out, it really adds something to this.  Just a dash though, not much!

 

This makes enough to frost this cake, but if you are a big lover of lots of frosting, double the recipe and put more between the layers and on top than we did.

Peanut Butter Cake! 

 

 

 

 

 





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Southern Coconut Cupcakes...Perfect for Your Valentine!

  

These "Southern Coconut Cupcakes" are made with the exact same recipe my mother uses for her coconut cake that everyone loves.  As good as it is in a layered cake, for some reason, when you make it in cupcakes it tastes even better.  I know that is silly, but isn't there just something about a cupcake that tastes better than a slice of cake?  I guess it's a kid thing or it might be that the ratio of frosting to cake is almost equal...lol.    These cupcakes are so gorgeous that they will rival any old designer cupcake shop and you can make 18 of them for less than $10.00.  Try buying 18 of those designer cupcakes and they will break the bank.  These will taste better also!  Here is what you need:

1   15.25 butter cake mix (Be sure to get the full size cake mix and not the reduced size some companies are now marketing)

3 large eggs

1 cup Sprite or 7 Up

1 stick of butter, melted

1 tsp. vanilla

Icing

1 cup sugar

1/2 cup water

1/2 cup white corn syrup

3 egg whites

1 tsp. baking powder

2 cups shredded coconut

red food coloring

Preheat oven to 375 degrees.  Baking at a little higher temperature makes them rise higher to get that big cupcake look.

Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.  Mama says it makes a the cupcakes dry when you beat the batter up too long. 

 

Place 18 of your cupcake cups in a muffin tin.  Fill each one about 3/4 full.  Place in the preheated 375 degree oven for 18 - 20 minutes. 

While the cupcakes cool, make the icing.

Place the sugar, water, and corn syrup in a sauce pan on medium heat.  Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.  The mixture should become almost clear.   You can also do this in the microwave to make this step easier.  Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.  This could vary by a minute or two depending on the power of your microwave. It still needs to reach the soft ball stage.

 

 

  With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage. 

 

 Slowly pour in the syrup and keep mixing until the icing stands in peaks.  This takes some time to accomplish so don't give up on it. Just keep beating it and eventually the peaks will form.

 

 

 

 

To tint your coconut place 1/2 of it in a Ziploc bag and put a few drops of red food coloring in it.  Mix it around until the coconut is red.   Frost the cooled cupcakes generously with the frosting.  Sprinkle 1 cup of plain white coconut on them and then go back over them all with the 1 cup of red coconut.   You can dye all of the coconut red also if you prefer.  This variegated look is just really pretty and doesn't look overdone.

 

 

 

 

 

 

 

 

 

 

 

 

 



 

Southern Coconut Cupcakes!

 



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Chococlate Chip Sweetheart Cupcakes!

 

These adorable cupcakes are just perfect for Valentine's Day and they are much easier to create than anyone would ever imagine.   The chocolate chip cupcake itself is just to die for and with the addition of homemade butter cream, you will definitely be making someone something special!  Here is what you will need:

 

Cupcakes

1 (18.25 oz.) yellow cake mix

1 8 oz. carton of sour cream

1 (3.5 oz.)  pkg. instant chocolate pudding mix

1/2 cup oil

1 Tbs. vanilla

4 eggs

1 8 oz. pkg. chocolate chips

1/2 cup chocolate syrup

 

Butter Cream Frosting

8 cups confectioners sugar
1 cup butter, softened
1 cup shortening ( used Crisco)
1/3 cup milk
2 tsp. vanilla

a few drops of red food coloring

 

Preheat oven to 350 degrees.

 

Mix the first six ingredients.  Fold in the chocolate syrup and the chocolate chips.  Place 18 cupcake papers in muffin tins.  Pour the cups about 3/4 full.  Place in preheated oven and bake for 20 - 22 minutes.  Don't over bake them.  A pick inserted in center should come out clean.

 

Prepare the butter cream frosting.  Beat powdered sugar, butter and shortening in a large bowl.   Beat milk and vanilla flavoring.  If it's too stiff beat in more milk a few drops at a time.  Add a drop or two of red food coloring just until the frosting is a light pink.

 

After the cupcakes have cooled, cut the tops off of them straight across at the line of the edge of the cupcake paper. 

 

 Take the tops and cut a heart shape out of the center.  I did this with a small cookie cutter.

  You can also use a stencil cut out of stiff paper or cardboard and cut around it with a sharp knife.  Frost the tops of the base of the cupcakes and sort of mound it in the middle. 

 

 Press the tops back on the cupcakes and press down so that some of the frosting sort of oozes up into the heart shape.

 

Chocolate Chip Sweetheart Cupcakes!



 







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