My cousins were my first friends and the ones I call now with good or bad news. They are the people I want to celebrate holidays, weddings, and births. They are the ones that help me get through hard times. Branches from the same tree, our roots run deep. They are also the ones I turn to when I need a new recipe.
With a blog and weekly newspaper article, sometimes I struggle for a new recipe. There are weeks when every new recipe I test is horrible! Then some weeks are just crazy busy when I do not touch a pot or pan for days! That’s when my cousins come through for me and give me a recipe that I have completely forgotten about or that they have made over and over and I trust will be wonderful.
This weeks recipe is compliments of my cousin, Nancy, who got the recipe from my cousin, Lori. This Butter Pecan cake was incredibly easy and delicious. This cake begins with a cake mix and with the addition of pecan coconut frosting, and a few other ingredients, the cake is super moist. This recipe makes two loaves, and they freeze well.
Butter Pecan Cake
- 1 box Butter Pecan cake mix
- 1 container Pecan Coconut Frosting
- 4 lg. eggs
- 1 c. milk
- ½ c. vegetable oil
- ¼ c. chopped pecans
- Preheat oven to 350℉. Grease and flour two loaf pans, set aside.
- Using an electric mixer on low, combine the cake mix, frosting, egg, milk, and oil until blended. Add the pecans and beat for 2 minutes on medium speed.
- Pour into prepared loaf pans and bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool for 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.
While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.
The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.
When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.
Puff Pastry Quiche Lorraine
- 1 sheet frozen puff pastry, thawed
- 2 tbsp butter
- 3 oz. to 4 oz. prosciutto, cut into strips
- ¼ c. finely diced onion
- 6 lg. eggs
- 1½ c. whole milk or half and half
- 2 c. grated Swiss cheese
- pinch cayenne pepper
- salt and pepper, to taste
- Thaw puff pastry in refrigerator overnight.
- Preheat oven to 425℉.
- Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
- Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
- Saute onion in skillet, until tender, adding more butter if needed.
- In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
- Remove pastry from refrigerator and put egg mixture into crust.
- Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.
Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.
Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.
These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.
This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.
Cream Cheese Pie
- 2 cups crushed graham cracker crumbs (24 squares)
- ⅓ cup sugar
- ⅔ cup butter, melted
- 2 (8-oz.) pkg. cream cheese, softened
- 2 (14-oz.) cans sweetened condensed milk
- ⅔ c. freshly squeezed lemon juice
- 2 tsp. vanilla extract
- 2 cans pie filling, chilled (cherry or blueberry)
- For crust:
- In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
- Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
- For filling:
- With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
- Pour pie filling over the top of pie and serve.
School starting back marks the end of summer for most of us. Whether you have kids in school or not. Most vacations are over and it marks new beginnings for many.
I have both of my kids living at home again. Wes is working on his masters while working a full-time job, and Savannah will be in her last semester of college before internship. I miss the days of fretting about the first-day outfit and picking out the perfect backpack. As mothers, we all want our babies to grow into responsible adults, but it is still just a bit sad when they do.
With this being the first week of school for most in our area I thought I would share a recipe that was one of my kid’s favorites when they were small. Snickerdoodles are delicious with a hint of cinnamon on top of the moist and chewy cookie, and it’s just as good as a blondie, only easier.
- 1 c. unsalted butter, melted
- 2 c. granulated sugar
- 2 tbsp. milk
- 2 lg. eggs
- 1 tsp. vanilla extract
- 2¾ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 2 tbsp. granulated sugar
- 1½ tsp. ground cinnamon
- Preheat oven to 350℉. Grease and flour a 9 x 13-inch pan, set aside.
- In a large bowl combine melted butter, sugar, and milk. Add the eggs and whisk until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar, and salt. Stir the flour mixture into the butter mixture and mix until all dry ingredients are mixed in.
- Pour into the prepared pan.
- Mix sugar and cinnamon until combined. Sprinkle over the batter in the pan.
- Bake for 20 to 25 minutes, or until the blondies start to pull from the sides of the pan.
- Cool completely before cutting.
Best eaten within twenty-four hours.