Friday

Grandma's Pineapple Carrot Cake - Fresh Living

For years our family's favorite Easter dessert has been my Grandma's Pineapple Carrot Cake with Brown Butter Glaze and Orange Cream Cheese Frosting.  I can honestly say that I have never tasted a better carrot cake...ever!  I think our grandma's knew how to do it right.  Their cakes may not have been the prettiest, but they sure knew how to make home style moist deliciousness.   Each component of this cake is fabulous on it's own...but together is is just plain sinful.   I think the Brown Butter Glaze makes it..just saying!  


Grandma's  Pineapple Carrot Cake

2 Cups Flour
2 Teas Baking Soda
2 Teas Saigon Cinnamon
1/2 Teas Salt

Sift dry ingredients together and set aside....



3 Eggs
3/4 Cup Vegatable Oil
3/4 Cup Buttermilk
2 Cups Sugar
2 Teas Vanilla

Mix well.  Add the dry ingredients and mix well.



2 Cups Drained, Crushed Pineapple
2 Cups Shredded Carrot
1 Cup Flaked Coconut
1/2 Cup Chopped Nuts

Add pineapple, coconut, carrot and nuts and mix well.  



Pour into a greased 9" x 13" glass cake pan and bake at 350 degrees for approximately one hour or until a toothpick comes out clean.  



Just before your cake is done, make the glaze....

Brown Butter Glaze

1 Cup Sugar
1/2 Teas Baking Soda
1/2 Cup Buttermilk
1/4 Pound Butter
1 Tablespoon Corn Syrup
1 Teaspoon Vanilla

Place butter in a medium hot pan and melt.  Let it get a little browned in the pan.  Add the buttermilk, sugar, corn syrup, and vanilla. Boil for 1 minute.  Add the baking soda and whisk.


Remove cake from oven and while hot, pour glaze over cake.  Cool completely. 



 Orange Cream Cheese Frosting

1/4 Pound Butter
1 8 oz. Package Cream Cheese
2 Teaspoons Vanilla
2 Cups Powdered Sugar
2 Tablespoons Orange Juice

Combine butter and cream cheese.  Add vanilla, orange juice, powdered sugar and beat until thick and smooth. 
 Frost over cooled cake.



I hope you enjoy this recipe for years to come.  My favorite way to eat it is cold from the fridge.  To see a live tutorial of this recipe check out KUTV Fresh Living on Friday!

Wednesday

Spring Hoop Art Pattern

The latest pattern in my hoop art collection is in the shop tonight!  I am excited to add "Spring" to the collection.   The "Fall" and "Winter" patterns are in the shop and I am working on the "Summer" pattern in hopes that warm weather will soon be on it's way!


A full tutorial for my most loved embroidery stitches in the works and will be available on You Tube soon!  I don't know about you, but I learn best if I can see someone doing something instead of reading a diagram.  So, look for the Tweetle Dee channel announcement soon.   

Monday

National PI Day

I honor of National PI Day I am re-posting one of my favorite spring pies....My grandmother's Strawberry Cream Pie.  She has since passed away which makes us treasure these little recipes even more.  You will love this pie with the fresh berries and cream. Let's face it, any day you get to celebrate by eating pie is a great day!!!


Last summer my sweet Aunt Sonnie sent me a package of old photos and writings of my ancestors.  Among the papers was recipe book of old family favorites and little notes about the recipes.  My Grandma Lyke had a recipe in the book for a Strawberry Jello Creme Pie, which was printed in the handwriting of my Great Grandma Abigail.


I was so excited to see her handwriting and this old family recipe!  The past couple of weeks my Grandma Lyke (who just turned 98) has been hospitalized and was ill.  She turned a corner when the meds started to kick in and then with all of her "western blood" she starting to do a little better.

With all the thoughts and prayers that were offered for her, I wanted to feel a little closer to her...so in my way I decided to take to the kitchen and make her Strawberry Creme Pie.


It was so easy and fun to make, that I wanted to share it with you...in her own words.


Grandma's Strawberry Creme Pie

Stir up good in sauce pan:
1 egg
1 c. sugar
1 large box of strawberry jello
Put in large package of frozen strawberries and bring to a full rolling boil and then cool.

Whip one can of evaporated milk.  Fold strawberry mixture in and put in pre-baked pie shells.

Makes 2 big 9 inch pies.

Mildred Lyke





As soon as I took my first bite I remembered having this cool, sweet, desert!  I don't remember when or what occasion it was, but I remembered eating this with her.  It is funny to me how we can take one bite and remember.

My children loved it...thought it tasted like a strawberry smoothie in a pie shell.  It gets better the longer it cools in the fridge too!  We will be making this again for our Easter dinner.  I hope you enjoy my grandma's recipe too.

 

Wednesday

Easter is Coming - No Bake Chocolate Robin Egg Nests

I have been away from my blog for the past couple of weeks trying to get over the flu.  I'm so happy to be getting better the same time spring finally arrives.   I was walking into a store this afternoon and saw a sign that announced that Easter is just 16 days away.  How in the world did that happen?  We just had a snow storm last night!  


With the announcement that spring is here....it is time to get my "hippity hoppity" on and post a few of my favorite Easter recipes and DIY projects.  The first is this super simple No Bake Chocolate Robin Egg Nest recipe that I make every year.  It is so easy to make that your little ones can get in on the action and they are perfectly showy enough to take to your Easter parties.  To make these treats you will need.....

No Bake Chocolate Robin Egg Nests

1 Package of Dry Oriental Noodles 
1 Package of Semi-Sweet Chocolate Chips
1 Package of Cadbury Chocolate Eggs
Parchment Paper

To make these treats melt the chocolate chips in a water bath by filling a skillet half way with water and heating to a low boil.  Place a smaller pan with the chocolate chips in the water until melted.  Stir to remove any lumps.

Place the oriental noodles in a bowl and pour the melted chocolate over the noodles.  Mix until the noodles are well coated.  Lay out a sheet of parchment paper.   Use a large spoon to spoon a "nest" from the bowl onto the parchment paper.  You can use the edges of the spoon of your fingers to shape the nests.  

Before they dry place a few of the Cadbury Eggs into the middle of the nest and let cool.  The melted chocolate will stick the eggs in place as they dry.  Once the nest is hard, remove from the parchment paper and enjoy!


 
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