1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz. sour cream. Mix ingredients, spread 1/2 of cake mixture in a greased 9 x13 cake pan. Sprinkle 1/2 of the following mixture on top:
1 cup brown sugar mixed with 1 tbsp. cinnamon
spread remaining cake mixture on top sprinkle remaining brown sugar mixture on top and swirl with butter knife. Bake at 350 degrees for 35 min or until done. Glaze cake when cooled.
Glaze for cake: 2 cups powdered sugar, 5-6 tbsp evaporated milk, and 1 tsp. vanilla.
Today has been a beautiful day here in Floyd. Temperature as I type this is 72 degrees with a slight breeze. An absolutely georgeous day. Thank you, Lord.
This is a picture Grace took yesterday. This is the view from the back yard of the house Hubby is working on. The girls and I have been working on plums today. We did one batch of freezer jam. I am trying out the ponoma pectin that my blog friend Cheryl at http://holcombhappenings.wordpress.com/ uses. You only have to use a small amount of sugar with it. I have some now on in the steam juicer. I wonder how plum juice will taste? One thing for sure, the house smells delicious!
I am also making yogurt today. This is a new recipe for me. I got it from Cheryl too. The recipe is Sweet Yogurt:
7 cups milk
1 pkg unflavored gelatin
2/3 cups instant milk
1/2 cup sugar
4 Tablespoon yogurt
In a small bowl, measure yogurt and let it sit. Mix ingredients (except yogurt) in a large saucepan and cook to 180º; do not boil. Cool to 112º in pan. Stir in a small amount of milk into the yogurt and then mix it all into saucepan. Stir well. Add 1 teaspoon vanilla (if desired). Divide into 2 quart jars, cover with lid and band. Wrap in a towel and set over a pilot light or on a heating pad covered with a large pot. Check in 4 hours.
The only thing I did different is use my yogurt machine. Well, actually, it is Jessica’s machine. She is letting me borrow it. The recipe filled up the yogurt machine with about 1 pt left over. I put that pint in the oven and turned the oven light on. I want to see how that works. I’ll let you all know.
Well, the juice is almost done so I better get busy. Enjoy your day and God bless.
A later note to this post. The girls and I were working on the plums when the house started shaking. David, my son-in-law called almost immediately to see if we were okay. Evidently, there was an earthquake somewhere close to Richmond VA. We have never felt an earthquake here. It definitely was strange. Our friends, the Horn’s, felt it at their house also. We said a prayer of thanks to the Good Lord for his protection over us. We also prayed for the safety of others. I will let you all know more about this as I learn of it. God bless.
I started first with fresh picked apples. I sliced them, and put them into the microwave for about 10 min. or until tender.
Next, I put the apples through my Roma sauce maker. A food mill will work too. Then I put the applesauce into a pan and put them in the oven. Sorry I forgot to get a picture of this step. You can put them on the stove to cook or cook them overnight in a crockpot. I use the oven method, but am thinking of trying the crockpot. Here is my recipe that I use. I got it from the Mennonite cookbook.
1 gal. applesauce, 6 3/4 cup brown sugar (this can be adjusted to taste), 1 cup apple cider or vinegar, 1 tsp. ground cinnamon, 1/4 tsp. allspice, 1/4 tsp. ground cloves. Mix ingredients together. If using oven, put into an oven safe pot, bake at 350 degrees for 3 hrs. stirring frequently. I stir mine about every 30 min. If using top of stove, cook on low for 1 1/2 hrs. stirring much more frequently as the stove top method is more likely to stick to the kettle. If using the crockpot method, put in the crockpot and cook overnight. Stirring only occasionally.
The result. Beautiful applebutter. I like this recipe much better than any other I have tried. I have used a recipe that called for cinnamon red hots. It makes the applebutter a red color. We prefer the dark brown color. This recipe is very friendly. You can purchase store bought applesauce, use the crockpot method and it requires very little effort to have delicious applebutter. You also can freeze this instead of canning it.
Temperature here this morning is rather chilly. Mid 40’s with clouds and rain. No fog yet. I guess I’ll be drying clothes inside today. Take care and God bless.
I decided yesterday to pick some more gooseberries and make a gooseberry cobbler. I had never made this before. It turned out very good. Tasted a lot like cherry cobbler. The recipe I used is:
1/2 cup butter, 1 cup sugar, 1/4 cup flour, 1 tsp almond extract, 1/2 cup water, 4 cups gooseberries. Melt butter in 9X13 baking dish. Combine sugar and flour. Mix almond extract and water and add to sugar mixture; add berries. Pour into pan. TOPPING: 1 cup sugar, 1 cup flour, 1 tbsp oil, 1 egg-mix ingredients until crumbly. Put on top of berry mixture and bake at 375 degrees for 40 min. I think this would work with just about any fruit.
Somehow during my picking I managed to get too close to a wasp. Not good! I also made my own tortillas yesterday for supper. Another first. They were really good and not too hard to make. I think I would try them again.
We got a little rain last night. Lots and lots of thunder and lightning. I could have done without the thunder and lightning but we really need rain. Hopefully we will get more this weekend. The garden and yard really need a drink. Jess and family will be coming up tomorrow for a little visit. I can hardly wait to see them. I know Sam has grown so much already and Daniel seems to grow up more each time I see him. Family is such a blessing from God.
Bible study today so I need to start getting ready. Take care and God bless.
This is my honey bun cake recipe. It is really easy but oh so delicious. 1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz.sour cream (or sour cream substitute). Mix ingredients, spread 1/2 mixture in a greased 9X13 cake pan. Sprinkle 1/2 of the following mixture on top–1 cup brown sugar, 1 tbsp cinnamon. Spread remainder of cake batter on top sprinkle remaining brown sugar mixture on top of this. Swirl batter with a butter knife. Bake at 350 degrees 35 minutes or until done. For the glaze I use 2 cups powdered sugar, 2 tsp. vanilla and 5-6 tbsp evaporated milk. Drizzle glaze on while cake is still warm and enjoy. I would like to take a minute to thank my friend Marie for this recipe. She is one of the best cooks I have ever known. Unfortunately, Alzheimers has robbed her memory of many great recipes but every time I make this cake I think of her. I hope you all enjoy it as much as we do. God Bless.