Everywhere I look lately there are blogs spreading the news of a fantastic 2 ingredient cake. The first place I learned of this sensation was at Big Red Kitchen. It sounded too tempting to resist so I broke out the mixer and gave it a try. It couldn’t get any easier – you just mix a can of pumpkin with a box of cake mix and bake it.

You could almost be happy just nibbling the batter. It’s thick and creamy. Recliner Man is not a big batter fan so I figured I should see this through and actually bake the cake. The house smelled like heaven while it was in the oven. The end result was a tasty and moist cake that we are really enjoying. I think what really makes it special is Robin Sue’s Apple Cider Glaze. I had to substitute apple juice for the apple cider but I don’t think that made a huge difference, it was the pumpkin pie seasonings that really took this cake over the top. Now I can’t wait to try other flavor combinations with this recipe.

I’ve been trimming branches in our yard all week and saving them behind the fence until it was time for the bulk pick-up. I fought a mighty war with the Bougainvillea  and got all scratched up in the process. Today marks the start of the bulk pick-up week so I went out again to tackle more overgrown stuff. I took several branches off the large Jacaranda Tree and gave my neighbor’s overgrown Oleander Hedge a serious trimming. Ordinarily I wouldn’t cut their plants but it had gotten so bad that we couldn’t see the road when we backed out of our driveway and the Fire Department stopped at out house asking us to cut it back from the hydrant it was hiding. It was also to the point that the centers were dying out.  When that happens you either have to leave a plant to grow even larger or take it out completely. I’ve told you about these neighbors before. They really, really, don’t like to do ANY yard work.  I got wore out just about the time the football game on TV ended and Recliner Man decided to come out and help. He lugged my back yard pile to the street as I was heading in for water and rest. Then he cut down a few dead fronds from the Palm Trees. Guess who also came out to do yard work when the game ended? Every other man on the street and they all greeted Recliner Man and remarked on all the hard work he’d obviously been doing! Behind every good man is a good woman…

The Boy is coming over for dinner soon and we are having Sloppy Joes. I got a wonderful recipe from a friend several years ago and it was an instant hit with the family. It is only 4 ingredients and oh so easy to make. Chop up 1 green pepper and 1 onion and put them in a pot with 1 to 2 pounds of raw hamburger. Cook and stir until the hamburger is cooked through. Now go to the refrigerator and get out that half finished bottle of ketchup and squirt it all in the pot. Put a lid on the pot and let it simmer for a couple of hours. The longer it simmers, the better it tastes. When you are ready to serve there will be some fat and liquid floating on top. Just spoon it off and your Sloppy Joe Mix is ready. Make a big batch because this freezes well.

Judging from how little of this cobbler was left at the end of the night I’d have to say that people really liked this! The Peach Cobbler was Recliner Man’s choice for a dessert and he wasn’t disappointed. Actually, I think he was a bit disappointed… disappointed that he had to share it!

Peach Cobbler

 Preheat your oven to 350 degrees. While it is heating up, melt 1/2 cup butter in a 9 x 13 baking dish.

Mix together:

• 1 cup flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Then add:

• 2/3 cup milk
• 1 large egg

Pour the mixture over the melted butter.

Mix together:

• 2 bag of frozen peaches ( you can also use canned or fresh peaches)
•  3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Spoon the peach mixture over the batter layer.

Bake for about 35 minutes, until the top is golden brown.

Serve warm with whipped cream or ice cream.

I completely forgot to take a picture of this wonderful cake after it was out of the pan. This image was taken just after it came out of the oven and I was using a narrow bamboo skewer to check if it was done.

This cake was a big hit at the 4th of July party. I kept hearing comments about it like, “this is just like my mother use to make” and “oh, oh, oh, this is so good!” The best part is that it is super easy to make. The second best part is that it makes a big cake. Big enough that I cut it into thirds and froze two sections for us to enjoy later.

SOUR CREAM POUND CAKE

•  1 1/2 cups softened butter
• 3 cups white sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 oz sour cream
• 1 teaspoon lemon extract
• 1 teaspoon almond extract

In an electric mixer, beat the butter until it is creamy and then gradually beat in the sugar.

When it is light and fluffy add the eggs, one at a time. It is important that you don’t over mix so just beat until each egg is gone from sight.

Wisk together the dry ingredients and then add them to the butter mixture alternating with the sour cream.

Stir in both extracts and then spoon the batter into a greased and floured 12 cup tube pan.

Bake at 325 degrees for an hour and a half. Depending on your oven it might take a little less or more time. Be sure to keep an eye on it and check for doneness with a skewer.

Cool in the pan for 10 minutes and then turn it out onto a wire rack to continue cooling.

I’m all about over doing and options.

Anyway, I need your help. I’ve narrowed down the list of possibilities to these five items and I need your input to bring it down to two or three. The choices are:

Buttery Apple Torte

Pink Lemonade Cupcakes with Lemon Buttercream Icing

Lemon Squares

Sour Cream Pound Cake

Peach Cobbler

 What sounds the most yummy to you?

Not long after I married Recliner Man he asked me if I knew how to make Prayer Bars. I had no idea what he was talking about. I had no idea what a sheltered and empty life I had been living.

Prayer Bars are little bits of Heaven that his mom would sometimes make at Christmas. She didn’t really like to share her recipes with me but like most moms she couldn’t turn a deaf ear to her baby’s pleas. With the recipe secured we started making Prayer Bars part of our family tradition. If you ask Recliner Man he will tell you that it just isn’t Christmas without Prayer Bars and Aebelskivers.

Don’t let the recipe frighten you – they sound more complicated than they really are.

Prayer Bars

First Layer

• 1/2 cup butter or oleo
• 1/2 cup powdered sugar
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla
• 1 tablespoon cocoa
• 1 slightly beaten egg
• 1/2 cup coconut
• 2 cups graham cracker crumbs

Melt butter and cocoa over hot water in a double boiler, then stir in the rest of the ingredients. Press evenly into the bottom of a 9″x13″ pan.

Second Layer

• 1/4 cup butter or oleo
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 3 tablespoons of canned cream – carnation (I wasn’t sure what she meant so I’ve been using evaporated milk)
• 2 teaspoons dry vanilla pudding (not instant type)

Melt butter, vanilla and cream in double boiler. Add pudding, mix and cook for 1 minute. Do not over cook. Remove from heat and stir in powdered sugar. Spread over the first layer.

Third Layer

• 1 Large Hershey Bar (These aren’t as big as they use to be so I usually end up using about 1-1/2 bars)

Melt chocolate in double boiler. IMPORTANT: The hot water from the previous step will melt the chocolate, no additional heat is needed. Spread over second layer and cool for 15 minutes. Mark squares lightly for easier cutting later.

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Becky was my neighbor when we lived in Navy Housing on the Bangor Submarine Base in Washington. Becky invited us up for a Christmas dinner and she served Egg Nog. My heart started thumping and my stomach started rolling. How was I going to avoid tasting her Egg Nog without seeming rude? Becky was such a sweet girl and I really wanted to be nice to her… but Egg Nog? That might just be too much for me to handle. As my mind raced wildly for an excuse not to take the offered drink my mouth betrayed me. I heard myself say, “I’d love some!” I was stuck and my only hope now was to take tiny sips and keep myself so busy talking that I just wouldn’t have time to drink very much.

I took a tiny sip. Whoa, what’s this in the cup? I thought she said it was Egg Nog. This wonderful creamy sweetness can’t be Egg Nog. I’ve tasted Egg Nog before and it was NASTY. This is when I learned that there is a huge difference between the Egg Nog that is sold in cartons and the Egg Nog that is made at home from a good recipe. Even if you think you don’t like Egg Nog you really need to try this recipe. It’s sooooo good!

EGG NOG

8 eggs
1 qt milk
1 qt half & half
2 cups sugar
1/3 cup rum
3/4 cup brandy
nutmeg

Beat yolks and whites separately. Add sugar to whites and beat until dry and stiff. Mix yolks and whites together. Add milk and half & half. Add liquor to taste. Sprinkle with nutmeg.

(This is super good even without the rum and brandy. Adjust it to suit your taste.)

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My son is a very dedicated guy. When he takes on a task he gives 100% to it. Such was the case when he appointed himself official taste tester the day after my Cookie Exchange. He worked long and hard sampling all twenty varieties of cookies. When it was all done he announced that this cookie should have won “Best in Show” These are Nestle’s Oatmeal Scotchies that were made by Patty Loyer.

NESTLE’S OATMEAL SCOTCHIES

1 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp. ground cinnamon
1 cup (2 sticks) butter or margarine (softened)
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla extract or grated peel of 1 orange
3 cups uncooked quick or old-fashioned oats
1 2/3 cups (11 ounce pkg) Nestle Toll House Butterscotch Flavored Morsels

Preheat oven to 375 ?
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crispy cookies. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Yield: about 4 dozen cookies

Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Yield: 4 dozen bars.

Let’s get up close and personal with one of the cookies from my Cookie Exchange. These are Iced Lemon cookies made by  Molly Able. Take a good look… see how crafty she was with her presentation? She made the plate into giant Christmas ornament, hook and all! I love it! I also love these cookies and I think you will also.

ICED LEMON COOKIES

½ cup softened butter
½ cup granulated sugar (3 tablespoons or so kept separate)
½ cup powdered sugar
1 egg
½ cup vegetable oil
1 teaspoon grated lemon peel
2 ¼ cups all purpose flour (sift then measure)
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt

Icing:
2 cups powered sugar
3 – 4 tablespoons fresh lemon juice
¾ cup coarsely chopped pistachios

1.    Large bowl – beat butter, ½ cup granulated sugar and ½ cup powdered sugar until light and fluffy.  Beat in egg, oil & lemon peel until well blended.  After sifting flour and measuring, combine with baking soda, cream of tartar and salt and sift again and beat into mixture.  Cover dough with plastic wrap and refrigerate 2 hours!

2. Heat oven to 325°.  Shape dough into 1 inch balls – place 2 inches apart on ungreased cookie sheets – Flatten cookies into 2 inch rounds with bottom of glass dipped in 3 tablespoons (or so) of granulated sugar.  NOTE: MEASURE THE COOKIES at first and MEASURE THE SPACE BETWEEN – they really spread out!

3.       3. Bake 9 to 11 minutes until edges begin to set and they are light golden brown.  Cool 2 minutes, take off sheets to racks – cook COMPLETELY.

1.    In small bowl blend 2 c. powdered sugar and add lemon juice for desired consistency.  Spread icing on cool cookies and put pistachios on before the icing sets.

Makes 5 dozen

Because of Recliner Man’s new passion I went on an internet search for recipes. I found the one shown on the left at Culinary Concoctions by Peabody. If this recipe tastes anything like it looks I will soon be a Bread Pudding fanatic also.

While looking around the site I also found Gingerbread Pumpkin Bars and Grilled Corn and Shrimp Chowder. There are lots of other goodies waiting for your discovery there.