Paula Deen - Get Cookin'

I was so proud to make this Cake. To me there is no cake more southern then a Hummingbird Cake. Of course I use Paulas recipe because i know its the best. I havent made a hummingbird cake in so long, but it is the first cake i think of when i want a southern classic. I got in a pinch and did not have any baking spray or shortening. Can you believe that, I couln't. I did not know what to use to substitute to grease the cake pans. I read around and saw that you could grease the cake pans with butter, then lightly flour. It worked the cakes popped right out of the pans. I knew Paula would be so proud that Iadded that little extra bit of butter!!! My kiddos dont like a lot of nuts so i added pecan halves to the top of the cake. It still has nuts for the ones who like it.

Hummingbird Cake

3 - cups all purpose flour
2 - cups granulated sugar
1 - tsp baking soda
1/2 - tsp salt
3/4 Cup vegetable oil
1/2 cup chopped pecans
2 -3 very ripe bananas – mashed (about 1 3/4 cups)
1 can (8oz) crushed pineapple, with juice
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
3 large eggs, beaten

Frosting Recipe
1 pound box confectioners’ sugar
8oz package cream cheese- room temp
1 - stick butter, softened (1/2 cup)
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans

Preheat oven to 325*Grease and flour three 8 or 9 inch round cake pans. In a large bowl, combine flour, sugar, salt, baking soda, oil, 1/2 cup pecans, bananas, pineapple with juice, vanilla, cinnamon and beaten eggs. Stir well until smooth. Pour batter into the 3 pans and bake for 23-26 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely. Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.*Note if using self-rising flour omit the baking soda and salt*

Hummingbird Cake
3c. all purpose flour
2c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs, beaten
1 1/2 c. vegetable oil
1 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2c. chopped walnuts
2c. mashed bananas

         Combine dry ingredients in a large mixing bowl; add eggs and vegetable oil, stirring until  dry ingredients are moistened.  Do not beat.  Stir in vanilla, pineapple, 1 cup chopped walnuts, and bananas.  
          Spoon batter into 3 well greased and floured 9 inch cake pans.  Bake at 350 degrees for 25 to 30 minutes or until cakes test done.  Cool in pan 10 minutes; remove from pans and cool completely.
          Spread frosting between layers and top and sides of cake.  Sprinkle with the remaining 1 cup of chopped walnuts.


Cream Cheese Frosting
2 (8 oz.) pkg. cream cheese, softened
1 stick margarine or butter
2 boxes powdered sugar
2 tsp. vanilla

Cream margarine or butter and cream cheese together until smooth.  Add powdered sugar gradually and mix until smooth.  Add vanilla and mix well. 

 

Happy Nut Week, y'all!!! Yay! Some of my MOST favorite things to cook with went into my recipe for this week...fried chicken, pecans, honey, and...BUTTER! Y'all gotta try this one! It's a great switch up from that same old deep fried chicken! Enjoy!

Ingredients:
8 chicken drumsticks, seasoned
1 cup flour
1 cup whole buttermilk
1 Tsp hot sauce
2 cups pecans, finely chopped
1 tsp salt
Glaze:
1/2 cup honey
1/2 stick butter

Preparation:
Preheat fryer to 350 degrees. Set aside 3 bowls for dredging. Add flour to 1st bowl, buttermilk & hot sauce to 2nd, pecans & salt to 3rd. Dredge chicken through each bowl. Fry until deep golden brown, or until drumsticks are thoroughly cooked. Drain on a paper towel, then place on a serving dish.

Heat glaze on stovetop until melted. Use a food brush to apply the glaze to each side of the chicken. Let set for about 10 minutes, just until glaze has formed a sticky consistency.

  When I was a little girl my mother used to make me this delicious buttery cookies and she used to top them with guava paste.

    I make the cookies for my kids, they absolutley love them they go fast when I make them, I love them so much, they  take me back to when I was five years old going to kindergarden, opening my lunch box and finding these wonderful sweet treats my mother made specially for me.

  Ive upgraded, improvised the recipe and combined it with another receipe I came across. I add cream cheese and almond flavor and use diferent toppings like peach preserves.  I just love mixing and experimenting with flavors and Im in love with the flavor of these cookies.
 
  These cookies are so delicious go well with a cup of coffee, tea or for the little ones, a nice cold glass of milk.

  This particular recipe below is diferent from the one my mom used to make for me.  Is a mixture of my two favorite cookie recipes.  These cookies are delicious!
Enjoy!

Joey's Almond Cookies
 
2 1/2 cups flour
1 cups sugar
2 sticks softened butter or margarine
6 oz of cream cheese softened
2 tsp vanilla exctract
2 tsp almond exctract
Sliced toffee flavor or honey roasted almonds, for topping


In a large bowl cream together butter and sugar, adding sugar gradually. Blend with a metal spoon. Slowly add flour until it is all incorporated.  The dough will be soft and sticky.   Put in a bowl and refrigerate overnite or a few hours until the dough is hard.(Dough might be soft and sticky add more flour, you can put on a cookie press if dough is soft enough or make the cookies by hand rolling little balls and flattening them)
Flour the countertop, roll out the dough. 1/4 inch thickness, take a 2 inch round cookie cutter, cut cookies, they should be about 2 bites size. Use all the dough.
  
  Place on ungreased cookie sheets(Use a cheap cookie sheet), with parchement paper, keep a close eye on them, the bottom might burn. Oven temp vary in heat distribution. Later batches may cook faster. Top might not look done but they are.

  Top with toffee or honey roasted flavored almonds, put the almonds on top of the cookies all preety or just place them on top of the cookie any way youd like. 

Bake in a pre-heated 375F degree oven and bake 10 to 12 minutes.