My Mom's Favorite - Granny Cake

What a wonderful and easy one-bowl cake!  I love moist cakes, and this one really 'takes the cake'....(OK - forgive me for that one)  

My mom loved this cake and I can't make it without thinking of her and her love of being in the kitchen..and how she showed us her love by the delicious creations she made there.  

You can't really see how wonderfully moist it is in this picture, but trust me, it is. The sauce that is poured over the top puts it 'over the top'....

If you prefer, frost the cooled cake with cream cheese frosting instead of using the liquid topping....then sprinkle with nuts.  

But it won't be nearly as moist. I'm a huge fan of cream cheese, but I do prefer the cooked topping instead.

GRANNY CAKE

2 c. sugar

(I cut it back to 1-1/2 and use 1/2 c. of that in Splenda)

2 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

2 eggs

1 (20ozs) can crushed pineapple, undrained

TOPPING:

1/4 c. brown sugar

1/4 c. chopped nuts

1/4 c. sugar

1 stick margarine

1 c. evaporated milk

1 tsp. vanilla extract

Preheat oven to 350. Grease 9" X 13" baking dish.  Mix sugar, flour, baking soda, salt and eggs together.  Add pineapple and blend well.  Pour into prepared pan.  Combine brown sugar and nuts; sprinkle over top before baking. Bake about 30 - 40 minutes.

(If using Splenda - will bake faster)

TOPPING:

Combine remaining sugar, margarine, and evaporated milk; bring to a boil, then add vanilla.  Pour over hot cake and let stand.  Serve warm or cold.

This post has been linked to Melt in Your Mouth Monday

Sweets for Saturday #9

Lark's Spring Blog Hop

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Crazy Sweet Tuesday

Gooseberry Patch Roundup

Weekend Potluck

Meal Plan Monday

Chicken Broccoli Casserole

This is a wonderful one-dish meal. I quickly made this to take to my son's family for dinner, and didn't get many pictures...

But...

The day after I made this, I saw this post at Sweet as Sugar Cookies - and Lisa's picture there is GREAT!  So take a peek...she calls her dish Chicken Divan. Nice! Be sure to check out her Sweets for a Saturday 'party'. I have her new button at the button of my blog list. I do think she had more cheese in her tasty-looking dish than I did.  *-*

After I mixed the soup/mayo/egg/lemon juice, I poured it over the chicken & broccoli.

Since I didn't have seasoned stuffing mix, I used crushed crackers - mixed them with melted butter and sprinkled over the top.

What a tasty tasty combination of flavors! 

(Yes, I took a spoonful out before delivering it to our son's home! I HAD to...sometimes it's important to taste it before giving it away, right?=)

CHICKEN/BROCCOLI CASSEROLE

1 - 16 oz. pkg. frozen chopped broccoli

3 c. cooked, chopped chicken breasts

1 (10-3/4 oz) can cream of chicken soup

1 (10 -3/4 oz) can cream of celery soup

2/3 c. mayonnaise (use real)

1 egg, beaten

1 tsp. lemon juice

1 c. grated cheddar cheese

6 Tb. butter or margarine, melted

2 - 3 c. seasoned stuffing mix

Preheat oven to 350. Cook, drain and cool broccoli; place in bottom of greased 9" X 13" baking dish.  Put bite-sized pieces of chicken on top of broccoli.  Mix soups, mayo, egg and lemon juice.  Spread over chicken. Sprinkle with cheese. Melt butter; toss with stuffing mix; spread over cheese.  Cover with foil; bake 30 minutes; remove foil and bake another 30 minutes.

Dish can be made a day ahead and refrigerated, adding the crumb topping

just before baking. 

Enjoy a fabulous weekend!  Spring is only 30 days away!!!!

Linked to Recipe of the Week - Warm Casseroles

Dressed Up Green Beans + Better Baker Bargains

I made this a while back, and haven't been able to think of a clever name for it, so this is what I ended up with...

I got the idea from another recipe, but I just didn't take this one 'as far', and it was oh so delicious.

Here's a picture of it simmering on my stove...see that lovely steam rising as it cooks.

This is what I did....

I sauteed some chopped onion in olive oil until it caramelized a little bit, then added water, a bag of frozen green beans, and about 1 Tb. brown sugar.  I let it simmer for about 12 minutes and then we gobbled it up.

This is a basic recipe - hope you enjoy it too, and make it your own by

adding anything else your family would enjoy.

1/2 med. onion, chopped

1 Tb. olive oil

1 - 1# bag of frozen green beans

about 1/2 c. water (or chicken broth)

1 Tb. brown sugar

(I used 1/2 Tb. brown sugar splenda)

I served it topped with fresh ground pepper.

(My hubby's nickname is BEAN, and he loves beans of all kinds - that's how he got the name when he was very young. So...we do eat alot of them, and we enjoyed this 'spin' on a simple dish.)

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I love grocery shopping!

Mostly because I buy what's on sale and use coupons.

Not long ago, I saved more than I spent and I saved this receipt to prove it to you!  WOOOOOHOOOOO!!

Almost everything I purchased that day was on sale.  The store figures the original prices of those items + your coupon amounts to let you know how much you saved.  I LIKE IT!!  I LIKE IT!!!

Take a look see...

Are you able to read that?  I paid out $19.31 and my total savings added up to $19.78 - is that a blast or what????

Thank you Lord for great deals and helping me save $$!

I love my grocery store!!

Homemade Pizza with Whole Wheat Crust

OOOOh-so delicious!

When I read this post that my good friend Angie had at A'lil Country Sugar

for whole wheat pizza crust, I knew it was going to be something I tried soon, especially since her family raved about it, and I hadn't made pizza at home for some time.

I invite you to check out Angie's post and recipe (psst - at the link above)

So I made it for our Valentine's Day dinner - just the 2 of us.  I made it into a heart-shaped (kinda) pizza crust....you get the idea anyway.

I also 'kicked it up a notch' by making a stuffed crust with string cheese around the outside edge, wrapped in the dough.  It was easy to do and made it tasty and cheesy-er. (ahem...healthier too)

There was a lot of dough.  Since we like thick crust, that's what we enjoyed. I pre-baked it for about 8 - 9 minutes before adding the sauce and toppings.  I think it would easily fill a larger cookie sheet, depending on how thick you prefer the crust.  

I also sprinkled some cornmeal on the greased pan prior to spreading the dough as we like the crunch and taste it adds to pizza.

This is what it looked like after pre-baking....

I spread canned pizza sauce on the crust, added some mozzarella cheese, then chopped canadian bacon, pineapple tidbits and black olives, then more shredded cheese. 

It was the perfect combination for our taste buds.

MMMM!  Just mouth-watering, don't you think?

It was very delicious and filling. This will definitely be something we enjoy again.

I made a few simple changes in the recipe... I'll share them within the recipe itself. 

Here ya go....

WHOLE WHEAT PIZZA CRUST

1 pkg. (scant 1 Tb.) active dry yeast

1-1/2 c. warm water (110 - 115 degrees)

2 Tbs. vegetable oil (I used canola)

1-1/4 c. whole wheat flour (I used 1 - I was running low)

2 Tbs. sugar

1/2 tsp. salt

1-3/4 to 2 c. all purpose flour (I used 2-1/4) 

Preheat oven to 350.

In large bowl, dissolve yeast in water; add oil. Combine whole wheat flour, sugar and salt; add to yeast mixture and stir until smooth. Stir in enough all-purpose flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.  Place in a greased bowl; turn once to grease top.  Cover and let rise in a warm place for 15 - 20 minutes (I let mine rise for 30 minutes on top of stove while oven is heating). Punch dough down.  Pat dough onto the bottom of a 14-inch pizza stone sprinkled lightly with Semolina flour. (I used cornmeal). Form an edge while pressing the dough.  Add the toppings of your choice and bake 30-35 minutes. When crust is golden brown, the pizza is done.

(Another change I made was to bake it for about 22 - 25 minutes at 375 - I was in a rush and it turned out fine.)

HAPPY PIZZA EATING!!!!!!!

This post has been linked to Miz Helen's Full Plate Thursday
Linked to Foodie Friday Made it on Monday Country Pot Luck #2
Ingredient Spotlight

Sour Cream Banana Bread & a Healthy Substitute

This is the best banana bread recipe I've ever made.

My daughter Deb - aka The Queen Mommy - (& is also expecting our #8 grandchild any day!) gave it to me and I'll always be grateful.  This recipe is in my cookbook and I have gotten more good comments about it than just about anything else.

I love how you sprinkle cinnamon/sugar mixture on the bottom/side of the pans...it gives it a nice pizazz and flavor.  MMM!

The recipe can be divided in half if you don't want as many loaves.

I like having smaller ones to share too.

I keep my ripened bananas in the freezer - peel and all.  Just let them thaw before peeling.  I believe it adds more moisture and is much easier than mashing, then freezing them.

A friend's son is going to chef's school.  He said he thinks baking this kind of bread is the hardest thing in his training. When he tasted this bread, he thought it was the best he's ever had.

I thought that was a great compliment!!

(His mom saves her ripened bananas for me...in hopes to get more) *o*

I just open one end of a thawed banana and the rest slides right out!

I don't have a stand mixer...I prefer a hand mixer...and always place the bowl I'm using in the sink to mix things up. It's much easier to wash down the sink than trying to wipe down splatters from the wall and counter.

TA-DA!  End result!!....

Moist & delicious!

You can add nuts, craisins, or even chocolate chips to your liking.

Since I've been asked...Yes - It really does bake at 300 degrees and it really does use 1 TB. baking soda

SOUR CREAM BANANA BREAD

1/4 c. sugar + 1 tsp. cinnamon

3/4 c. butter

3 c. sugar (I successfully use 2-1/2)

3 eggs

6 very ripe bananas, mashed

1 (16 ozs) carton sour cream

2 tsp. vanilla extract

2 tsp. ground cinnamon

(I use part grated nutmeg)

1/2 tsp. salt

1 Tb. baking soda

4-1/2 c. all purpose flour

1 c. chopped nuts, optional

Preheat oven to 300. Grease 4 - 8" x 4" loaf pans.  In small bowl, blend 1/4 c. sugar with 1 tsp. cinnamon.  Dust pans lightly with mixture.  In large bowl, cream butter and sugar; mix in eggs, bananas, sour cream, vanilla and cinnamon.  Stir in salt, baking soda and flour.  Add nuts; pour into prepared pans.  Bake 1 hour until toothpick inserted in center comes out clean.

These loaves freeze well. Just be sure to wrap tightly before freezing. I think moisture is added after freezing, so I like to make my loaves up a few days ahead just so I can freeze them before serving.

If you want to make this even healthier, use part whole wheat flour (no more than half the required amount)...

And did you know you can also use ground flax seed meal as a healthy egg substitute? 

Use 1 TB. ground flax seed meal mixed with 3 TB. water for 1 egg. 

Substitute for no more than half of the eggs called for in any baked recipe. 

This adds Omega-3 fatty acids and lots of fiber, while eliminating cholesterol.  It's low in carbs and adds a nutty flavor.

Linked to Totally Tasty Tuesdays

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Ingredient Spotlight - Sour Cream

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