Yummy Cherry Yum Yum
It’s hard to beat Cherry Yum Yum, my grandmother’s signature dessert. Mama Martin made it for almost every occasion. Obviously, it’s a family favorite. Quite frankly, it is yum-yum-yummy. Hope you enjoy it.
2 c. Graham Cracker Crumbs
1 stick butter
12 oz. Cool Whip
8 oz. pkg. of cream cheese
1 c. sugar
2 cans of cherry pie filling
Cream the softened cream cheese and sugar. Add cream cheese mixture to Cool Whip. Melt butter and add cracker crumbs and mix well. Pat layer of crumb mixture on bottom of 9×12 glass baking dish. Layer cool whip mixture, then all cherry pie filling, and top with layer of Cool Whip mixture. Sprinkle top with crumbs. Refrigerate. (You can serrve it immediately, but it tastes better a day or two later).
A bite of carrot cake is just right some days when you don’t want an entire cake to tempt you. So cupcakes ended up being the carrot cake of choice. It’s a perfect treat, day or night. Just remember to share!
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the cream cheese frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Red Velvet Cupcakes
(Red velvet cupcakes shown with key lime cupcakes)
Red velvet has roots in the south. So every southern woman needs red velvet in her life and in her recipe file.
I love red velvet cake, but I chose to make the cupcakes version because the tiny red velvet cupcakes make a beautiful display on a dessert table. They ”dress up” for a fancy affair or make a casual party a little more special. They’re easy to eat with no forks necessary. The bite size version gives you just enough of the velvety sweetness without overwhelming the taste buds. Oh my! Moist, melt-in-your mouth goodness.
Well, go ahead… eat a few!
Red Velvet Cupcakes
2 1/4 c. all purpose flour
1 1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 t. baking soda
1 t. salt
1 c. cooking oil
1 c. buttermilk
1/4 c. red food coloring (2 ounces)
1 t. vinegar
1 t. vanilla
Preheat oven to 350 degrees F. Line mini muffin pan (with eighteen 2 1/2 inch muffin tins’ cups) with paper bake cups; set aside.
In large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about 3/4 full.
Bake in preheated 350 degrees F oven for 18 to 20 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans and cool on wire racks.
Cream cheese frosting:
1 box powdered sugar
2 (3 oz.) pkg. cream cheese
1 stick butter
(finely chopped pecans – optional to sprinkle on top)
Let butter and cream cheese soften. Add powdered sugar and beat with electric mixer on slow to medium speed. Frost cupcakes when cool. Sprinkle with chopped pecans, if desired.
For a change of pace, top with white chocolate whipped cream frosting: In small saucepan, combine 3 oz. chopped white baking chocolate and 1/4 c. whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat 3/4 c. whipping cream with an electric mixer on medium speed until soft peaks form. Add the cooled white chocolate mixture. Beat just until stiff peaks form.
Now is the time to fertilize your roses and give them the nutrients they need for the winter months. Here’s Mom’s special rose fertilizer recipe. It works wonders.
Strawberry Cake with White Chocolate Cream Cheese Icing
1 c. halved fresh strawberries
1 c. softened butter
2 c. sugar
1 3 oz. pkg . of strawberry flavored jello
4 large eggs, room temperature
1 t. vanilla extract
3 c. cake flour
2 1/2 t. baking powder
1/4 t. salt
1 c. whole milk, room temperature
(White chocolate cream cheese icing recipe to follow at end).
Bake at 350 degrees for 30-35 minutes. Spray three (3) 8-inch pans with non-stick baking spray with flour.
In blender, place strawberry halves. Process until smooth. You should end up with 1/2 c. strawberry puree.
In a large bowl, beat butter at medium speed of mixer until creamy. Gradually add sugar and jello. Beat for 5 minutes until light and fluffy (time it). Add eggs, one at a time, beating until yellow disappears. Add strawberry puree and pure vanilla, beating just until blended.
In another bowl, sift together cake flower, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture; beating at low speed just until blended after each addition. Spoon batter into pans. Bake for 30-35 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. (You may wrap the cool layers in plastic wrap and freeze until ready to frost).
White Chocolate Cream Cheese Icing
1 c. white chocolate morsels
1 8 oz. pkg. of cream cheese, softened
1 3 oz. pkg. of cream cheese, softened
1/2 c. butter (Mom uses unsalted butter)
1 t. pure vanilla extract
1 16 oz pkg. of confectioner’s sugar
Melt chocolate morsels according to package directions (Mom melts in microwave). Stir to remove any lumps. Let stand for 5 minutes.
In a large bowl, beat cream cheese and butter at medium speed with mixer until creamy. Blend in melted chocolate and vanilla. Gradually add confectioner’s sugar, beating until light and fluffy.
How to frost the cake: Spread white chocolate cream cheese icing between layers and on sides and top of cake. (If mixture is too stiff to spread, add a little milk until it is the right consistency). Garnish with fresh, cold strawberries if desired. Mom added blue berries for the patriotic occasion. Store cake covered in the refrigerator up to 3 days.
Delightful, Delicious, De-Lemony "Lemon Delight"
From my friend Faye Keel’s recipes:
Lemon Delight is a “childhood into adulthood”favorite dessert. I can remember asking my mom,“When are we going to have that lemon dessert again?” It hasn’t been long since my daughter Meredith asked about the same question. That’s why I was thrilled to see Lemon Delight on the dessert table at a recent lowcountry boil. Yum!
The “can this be this good?”lemon dessert is just right at a potluck dinner,at a lowcountry boil,or anytime you want a dessert that combines a scrumptious taste and a “light”feeling. It is wonderful after a heavy meal when you want a bite of something sweet. The nutty crust is a perfect complement to the creamy lemon &vanilla pudding,Cool Whip,and cream cheese concoction. It is a favorite because it works fall,winter,spring and summer. Enjoy!
1 1/2 c. flour
3/4 c. butter,softened
3/4 c. pecans,finely chopped or crushed
1 (8 oz) package cream cheese,softened
1 c. powdered sugar (confectioner’s)
1 (12 oz) container Cool Whip topping,divided,thawed
1 (3 1/2 oz) package instant lemon pudding
1 (3 1/2 oz) package instant vanilla pudding
3 c. milk
Pre-heat oven to 350 degrees Fahrenheit.
Crust: Cut butter into flour,then add nuts and press into bottom of ungreased 13×9 inch pan. Bake crust at 350 degrees for 30-35 minutes,or until it browns. Cool crust before adding other layers.
Layers: Mix softened cream cheese,powdered sugar,and 1 1/2 cups of the Cool Whip. Mix until well blended. Spread evenly over crust. Beat pudding mixes and milk together well and spread over cream cheese layer. Top with remaining Cool Whip. Refrigerate until it sets.
Nothing says happy better than a cake -- especially one with a butter cream frosting. Mom and I went back and forth about which cake to make. We loved the Very Cherry Cake but decided to make the Lemon Cake with a luscious Lemon Butter Cream Frosting. (Get the recipe). So as we make our side dishes tonight for our Easter celebration, we wanted to wish you a "Happy Easter!"
Family, friends, and good food are an important part of living in the South. Recipes passed down through the generations or a new one from a friend make the get together special. Enjoy your Easter and share your favorite recipes.
Southerners know there's no such thing as a bad cake, especially if a trusted friend sends you a new recipe. That's why Mom and I had to try it even though we'd declared "new diet status" after the trusted friend Joyce, Mom and I had enjoyed lunch at Lady & Sons, Paula Deen's restaurant in downtown Savannah. How could we not enjoy the southern buffet since we were there? So our diet commitment lasted until Joyce shared Paula Deen's cherry cake recipe.
This cake is perfect for Easter, Valentine's Day, July 4th, or any time of the year. Y'all are sure to enjoy every scrumptious bite. Thanks Paula for a winner, just in time for Easter and all of the spring and summer events.
So "shugah" make this cake and sit a spell. There's no time like the present.
Very Cherry Cake
1 cup butter, softened
1 3⁄4 cups sugar
2 tablespoons maraschino cherry juice
1⁄2 teaspoon vanilla extract
3 cups cake flour
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1 cup whole buttermilk
5 egg whites, beaten until stiff
1 cup finely chopped maraschino cherries
Cream Cheese-Cherry Frosting (*recipe follows)
Garnish: maraschino cherries
Preheat oven to 350°. Spray 3 (9-inch) baking pans with nonstick baking spray with flour.
In a large bowl, beat sugar and butter at medium speed with an electric mixer until fluffy. Add cherry juice and vanilla, beating until combined.
In a medium bowl, combine flour, baking powder, and salt; sift. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until combined after each addition. Gently fold in beaten egg whites until mixture is smooth. Gently stir in maraschino cherries.
Spoon the batter into prepared pans.
Bake for 20 to 25 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese-Cherry Frosting evenly in between layers and on top and sides of cake.
Garnish with maraschino cherries, if desired.
*Cream Cheese-Cherry Frosting
Makes about 4 1⁄2 cups
1 (8-ounce) package cream cheese, softened
3⁄4 cup butter, softened
1⁄4 cup maraschino cherry juice
6 cups confectioners’ sugar
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Slowly beat in cherry juice until mixture is smooth. Gradually add confectioners’ sugar, beating until smooth.
At a recent potluck party, my mom's cornbread muffins were the standout item. Forget desserts to die for. Forget the good ole Southern barbecue. People flocked around the basket of muffins. Guys came back again and again. "These are incredible," more than one guy said with crumbs trailing behind him. Guess what. I had to agree.
Sasa's Sour Cream Cornbread Muffins
2 eggs, beaten
1/2 c. Safflower Oil
1 box Corn Muffin Mix
1 c. Sour Cream
1 small can Cream Style Corn
Mix all ingredients. Use non-stick muffin tins. Add a little oil and heat muffin pans. Spoon mixture into the tins. Bake at 450 degrees. Makes 12. Remove from pan while still hot.
Someone brought a chocolate cake with buttercream frosting to our Thanksgiving family gathering. My favorite dessert! Thank you. Thank you. Thank you. There is just something about the combination of dark, rich chocolate paired with the creamy, buttery icing. It is a combination hard to beat.
The Thanksgiving cake was so good, I requested it for my January birthday. Yum.
Chocolate Cake with Buttercream Icing
1 ¾ c. flour
2 c. sugar
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. buttermilk
1/2 c. butter, melted
1 T. vanilla extract (I use real vanilla)
1 c. hot coffee (or 1 c. boiling water)
In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and
vanilla; beat 2 minutes on medium speed. Stir in hot coffee.
Pour batter evenly between the three pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in
center comes out clean. Cool completely on wire racks before frosting.
1 cup butter (no substitutes), softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
"What a beautiful dessert!" sounds from the dessert table. Few will realize this festive dessert takes little effort in the kitchen. Shhh. I won't tell.
The sumptuous layers of strawberry, pound cake, cool whip and vanilla pudding delight the senses. It's no surprise to see this favorite dessert at holidays when a "red" decor is needed. But I love it on a hot summer day. The light, fluffy texture works well after a heavy family meal that seems to be a tradition in the South. Give it a try. You won't be disappointed.
2 boxes Vanilla Pudding
2 containers of Cool Whip
Pound Cake (homemade or pick up one at the grocery store - both work!)
2 packages of frozen strawberries
Fresh strawberries for garnish if desired
Prepare the vanilla pudding according to the package (so make sure that you have the ingredients at home to do so before you start). Make sure that you have a large glass bowl to showcase the layers that will accommodate 2 layers of the cake, pudding, strawberries, and cool whip. Bake your favorite pound cake or utilize the "store bought" variety. (I've used both, and they work equally well).
Crumble pound cake in bite size pieces and place a layer in the bottom of the glass bowl. Spoon on a layer of vanilla pudding, followed by the thawed frozen strawberries, and topped with a layer of Cool Whip. Repeat with a layer of cake, pudding and strawberries. Take a knife and stick it into the dessert repeatedly (from top to bottom) so that the strawberry juice will trickle down through the dessert. Swirl on the Cool Whip with a spatula and decorate with fresh strawberries, if desired. Enjoy!