Tuesday, December 4, 2018
Homemade Laundry Soap
Humingbird Cake
Hummingbird Cake
1 package (18.25 oz) plain yellow cake mix
1 can (8 oz) crushed pineapple packed in juice, undrained
2 medium or 3 small ripe bananas, peeled and mashed (1 cup)
1/2 cup water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Cream Cheese Frosting
1/2 chopped pecans, toasted
Preheat oven to 350 degrees F.
Lightly grease two 9 inch round cake pans with solid vegetable shortening, then dust with four. Shake out excess flour.
Place the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and the fruit well blended. Divide the batter between the prepared pans, smoothing it down with the rubber spatula. Place the pans in the oven side by side.
Bake until golden brown, about 30-32 minutes. Cool them on wire racks.
Prepare the cream cheese frosting.
When cakes have cooled completely, frost with frosting and top with toasted pecans. (or toasted almonds if you don't have pecans and don't want to run to the store...again.)
1 package cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Place cream cheese and butter in large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.
Dutch Oven Artisan Bread
Monday, September 18, 2017
GastronomyTrickery. Green Tomato Jam
READY IN:35mins | |
YIELD:2 jars | UNITS:US |
INGREDIENTSNutrition
- 2cups green tomatoes, ground or grated
- 2cups sugar
- 1(3 ounce) package raspberry Jell-O gelatin (or strawberry, etc.)
DIRECTIONS
- Grind or grate tomatoes.
- Mix tomatoes and sugar.
- Bring to a boil.
- Boil 15 minutes.
- Remove from heat.
- Add jello and stir well.
- Seal in jars or freeze.
- Enjoy!
Monday, December 12, 2016
Gifts
So our church burnt down last Tuesday, I had a root canal last Thursday and then a cold sore the next day after as a result (either from the stress of it all or the stress to my mouth--it happens nearly every time) I'm sending my step son, who has lived with us since he was 12, on a mission in two days, all the kids are now spending Christmas with us which was not what we were planning on ($!!!) and I woke up today with a happy heart. With no desire to be anything but happy. Like, Braylan happy. That annoying happy when there's nothing to be happy about kind of happy.
I consider it a true gift from above. A Christmas miracle. A tender mercy from a loving Heavenly Father who knows what we need.
I don't know if this bliss will last longer than today and that tomorrow I'll be back to my grumpy cat self, but today I'll take it.
I'll swim in it until my fingers get prune-y. (Name that movie.)
Now, I have shopping to do, errands to run and FHE to plan. The last FHE with our prospective missionary for two years.
I'm so excited for him to serve a mission! He gets to go serve the people of Louisville, Kentucky and surrounding areas. He gets to immerse himself in the spirit, happily serve the Lord and others and teach the gospel. So.....the same thing he's been doing forever.
What a happy day.
Thank you Heavenly Father!
Monday, August 15, 2016
Purse organizer
Wednesday, August 10, 2016
Chair do over
Thursday, July 14, 2016
Surgery on my hand...
If you have a strong stomach you can watch this video, if you don't have the wherewithal, don't look at the accompanying photo either.