Southern Sea Breeze Smoothie ¼ cup crème de menthe ¼ cup lemon or lime juice ¼ cup commercial sweetened lime juice (you will find this in the cocktail makings in your supermarket.) 1 pint vanilla ice cream 1 quart lemon-lime beverage (Sprite, etc.) or ginger ale (I prefer lemon lime beverage) Lime and lemon slice Sprigs of mint 4 Tall slender glasses would be ideal with this recipe. If you don’t have them, use what you have. Combine the crème de menthe and juices. Mix well. Spoon ½ cup of the vanilla ice cream into each of the 4 glasses. Pour 1 cup of lemon-lime beverage into each of these glasses over the ice cream. Garnish with lemon, lime and mint sprigs. This is beautiful to have a pitcher already prepared with this wonderful concoction. Just picture your picnic table adorned with this beverage.
Strawberry Delight Cake This cake is nothing more than a 1-2-3-4 cake recipe with a custard sauce as a filling, topped with sweetened strawberries and then topped with sweetened whipped cream. This is a gorgeous cake when decorated with strawberries. You can tell I love custard. 1 cup butter, softened 2 cups granulated sugar 4 eggs, separated 3 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 teaspoon almond flavoring 2 quarts strawberries-sliced in halves and sweetened to taste with 1 cup powdered sugar Note: Some folks like to use granulated sugar to sweeten strawberries. Granulated sugar does not dissolve as well. Keep the strawberries in the refrigerator until ready to use. (Save out some of the prettiest whole strawberries to garnish with.) 2 half-pints heavy cream whipped until stiff peaks and sweetened to taste with ½ cup powdered sugar Cake Batter: Cream butter; gradually add sugar, beating until fluffy.
Sour Cream Pound Cake My Wedding Cake Recipe: This is the recipe that I made my wedding cake out of. I like to use almond flavoring, but you can use any flavoring you choose. In the South when you visit someone, so often there will be a Pound Cake under that cake top cover. When I was a little girl, I remember going to a lady’s house, and she was beating a Pound Cake in a huge bowl and guess what she was beating that cake with? Her hand. Yes, that’s what I said, her hand. I won’t ever forget that. She was the cutest thing. She was a little short lady and she was holding this huge bowl and giving the batter, “the country”. Years ago before mixers came into play, people mixed cake batter with their hands. That cake was the best Pound Cake I have ever had. I only wish I had her recipe. Isn’t it
Cranberry Orange Tea Cake 2 ¼ cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 cup cranberries, chopped 1 cup pecans or walnuts, chopped 1 cup dates, chopped 2 tablespoons orange rind, grated 2 eggs, beaten 1 cup buttermilk 1 teaspoon orange flavoring ¾ cup vegetable oil Preheat oven to 350-degrees. Prepare a 10-inch tube or Bundt pan by greasing and flouring. In a large mixing bowl, combine all of the dry ingredients; add the cranberries, nuts, dates and orange rind. Mix well. Set aside. In a separate bowl, mix the eggs, buttermilk, orange flavoring and oil. Add this mixture to the dry ingredients, stirring just until blended. Pour this batter in the cake pan and bake for 50-60 minutes or until toothpick tests clean. Cool in pan 10 minutes and then turn out on cake plate. Poke small holes in the cake with an ice pick or