Nut Cake

This recipe is another one of Mama's that I found scribbled on a small piece of paper... very simple and to the point! It's more like a pound cake consistency...Notice that she didn't mention what kind of nuts? Since nuts were very expensive and money was VERY tight back then, most people used things on hand. Having pecan trees around, I'd say she used pecans. You can decide what you'd like to use... maybe walnuts! I decided to try it with Pecans and I added a Peach Maple Sauce!

Cream: 1 cup butter 

           3 cups sugar 

Add: 6 eggs, one at a time 

Mix in: 3 cups plain flour
          1 cup sour cream 

Stir in: 2 cups nuts

Bake at 350 for 1 ½ hours.

To make the peach-maple sauce:  

1 cup pure maple syrup
1 cup packed light-brown sugar
1 stick unsalted butter
1 teaspoon coarse salt
1/4 cup heavy cream
2 sliced peaches

Combine maple syrup, light-brown sugar, 1 stick unsalted butter, and 1 teaspoon salt in a saucepan. Cook over medium-high heat, stirring, until sugar dissolves and liquid comes to a boil. Cook for 2 minutes more. Stir in heavy cream, and bring to a boil. Remove from heat; add sliced peaches. Let thicken, 5 minutes.

Milkshakes, Slushies and Smoothies!

Here are some great summertime cool-down drinks. I bet the kids would love to help with these! Help cure the summertime  "I'm bored!" blues!  How many of you remember the Purple Cow Drink?

Purple Cow

2 cups milk
1 cup grape juice
1 pint vanilla ice cream

Combine milk, grape juice and half the ice cream in a blender and blend. Pour into 4 glasses and top with remaining ice cream. Garnish with whipped cream and a cherry, if you wish.
** Pink Cow - substitute cranberry for grape juice


Lively Lime Drink

2 scoops vanilla ice cream
3 T frozen limeade concentrate
2 cups milk

Combine in a blender and blend. If you want, add some green food coloring for a brighter lime color.


Chocolate-Cherry Cooler

2 cups chocolate milk
2 cups cherry ice cream
1 tsp vanilla extract

Combine in a blender and blend.


Orange-Pineapple Whirl

1 6oz can orange juice concentrate
2 cups milk
1 cup pineapple ice cream
1/4 cup light corn syrup

Combine in a blender and blend until creamy.


Maple-Pecan Milkshake

1/4 cup maple syrup
2 cups skim milk
1 cup butter-pecan ice cream

Combine in a blender and blend until smooth.


Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.


Peach Smoothie

1 8oz can peaches and syrup
2 cups milk
1 1/2 cups vanilla ice cream
1/4 tsp almond extract

Combine in a blender and blend until smooth.

Best Ever Peach Cobbler

5 cups peeled, pitted, thinly sliced peaches*
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 cup water or juice reserved from peaches
1 tablespoon butter, cut in small pieces

Topping:
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoons baking powder
1 large eggs
2 tablespoons butter, melted

*Substitute frozen thawed peaches or 2 large cans (1 pound, 13 ounces each) drained sliced peaches for the fresh sliced peaches. If using canned peaches, reserve 1/4 cup of the syrup to use in place of the water.

Lightly butter or spray an 8-inch square baking dish. Heat oven to 375°.

Combine the sliced peaches with the 1/3 cup sugar, 2 tablespoons flour, flavorings, cinnamon, and water. Blend ingredients and pour into the prepared baking dish. Dot with the 1 tablespoon of butter, cut in pieces.

Combine topping ingredients and stir until well blended. Spoon evenly over the peaches, spread gently to cover as much as possible, and bake the cobbler for 30 to 40 minutes, until topping is golden.

Peach Cobbler

Filling:

2 – 29oz cans sliced peaches
¼ cup juice from peaches
1/3 cup sugar
2 T all purpose flour
1 t vanilla
¾ t cinnamon
1 T butter, cut into small pieces

Topping:
Yellow cake mix
2 sticks butter or margarine

Preheat oven to 350 degrees. Spray a 9X13 pan with vegetable oil. Combine the filling ingredients in a large bowl. Mix well. Pour in greased pan and level the peach mixture out.
Sprinkle the cake mix evenly over the peach mixture… get it nice and level. Melt the butter and pour over the cake mix, making sure to cover the entire cake mix. (You made need a little more butter. Cover it, but don’t drowned it.) Sprinkle it with a little sugar and cinnamon.
Bake 25-35 minutes or until the top is golden brown.