This isn’t really a wedding cake, although I suppose you could cook it in layers and turn it into a wedding cake. Cake decorating is not something I excel at. We just call it wedding cake because that is the flavor I have always tried to recreate. You know, that simple white cake with white icing that were once very common at weddings. Many internet bakers claim they use variations of this recipe for wedding and birthday cakes.
I was saving this recipe for a white cake until I had enough time and gumption to make one of every recipe I have used over the years and doing a taste test. It didn’t mean I could not bake one in the mean time though, so I did and made one simple change to the only recipe I have used in the last 5 years or so and Andy declared it the best wedding cake I have made yet.
His first question was, “Is this recipe going on the blog?” When I told him no, he was adamant that it really needed to be there. He kept saying over and over it was the best one yet and I need to use this recipe from now on. I told him this is the same recipe I always use. “No, it’s not, there is something different and it’s really good.”
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We rarely had dessert growing up unless it was a special occasion or Sunday lunch. However, I do remember occasionally, on a random Saturday night, my mom would whip up this cobbler as a treat. It was always a very welcomed surprise.
This cobbler is truly, endlessly versatile. You can use any fruit, it can be made any size, and you can customize it any way you want.
The fruit can be canned, frozen, or fresh. My sister-in-law even made one with a can of pie filling and said the results were tasty. My family’s preference has always been a can of fruit cocktail or peaches. Ron and I have done some experimenting and our new favorite is frozen blackberries, often with extra sugar sprinkled on top of the cobbler right before it goes in the oven for some extra crunch.
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This Pineapple Sheet Cake recipe was given to me by a co-worker after I requested it. She had brought this cake to work and I had been lucky to have gotten a small taste of it. Like any work potluck, the last one in is lucky to get a taste of anything, so even small tastes are appreciated.
I am so grateful someone did leave a small taste. Pineapple Sheet Cake was a unlike any cake I had ever had before and I wanted to make it at home so Andy could try some.
My co-worker presented me (and a few others) with photocopies of an old hand-written recipe card. The ingredients are common but this is so worth making. It’s now one of our favorite desserts. The neighbors love this one too! Sometimes old fashioned, simple, honest foods are the best.
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My grandparents always had a vegetable garden. Not just a backyard garden, I swear they had at least half of an acre. When I was a kid I thought they had a farm instead of a garden. Planting season was a family affair in the spring. My grandparents had 6 children and 14 grandchildren. I recall heated conversations about which tomato plants needed to go in the ground and how many. I don’t know how many ever got planted, I just know there was enough for the entire family to get their fill. No summer meal was complete at anyone’s house without juicy ripe red or yellow tomatoes and hot buttered corn on the cob.
Planting weekend usually ended with a crappie fish fry. Except I don’t recall fish being fried, I remember grills being covered in small fish and the rush to get the little ones to cram pieces of white bread down their throats when they swallowed a bone. That was supposed to make sure no bones poked through their throats. Bless their little hearts.
The best part of their garden was the strawberries they would grow. I could never eat the fresh ones since I would break out into hives whenever I tried to eat them, any strawberry really. But once they had been macerated or frozen I could eat them. Lucky for me, their freezer was always full of frozen strawberries.
Continue reading “Strawberry Shortcake Cake”