Wednesday, February 2, 2011

Granny's Strawberry Cake

Well, took me three tries but u nailed it tonight! My Granny's recipes are officially passed down and in full swing. The Strawberry Cake was a hit at Wednesday night supper at church, not even a crumb left. I have to give my Granny Pauline ALL the credit, I grew up watching her make cakes and cook from scratch. She would even let me bathe in the kitchen sink so she could finish a cake it two and still keep an eye on me, just too funny!

These cakes are made completely from scratch. I only use the best ingredients- fresh butter, pure madagascar vanilla, fresh eggs, etc. NO BOX MIXES! A few of them take a few days to complete so I need ample notice if you want one. I will also make Cupcakes, the same flavors. My kids are L-O-V-I-N-G all this baking! And so are my friends.

Oh yes, I will tell you ahead of time...I can't give the secrets away! I can tell you I LOVE baking and take pride in making these cakes and cupcakes. I hope you enjoy eating them as much as I enjoy baking them! And for now, not running a bake shop here, just cooking for my friends and family to enjoy. I welcome your ideas though!

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Sunday, January 30, 2011

I've got a new attitude

That is putting it MILDLY. As most of you know, I was in a near fatal car wreck exactly 1 week ago today. I remember everything about it. I swerved to miss a car that darted out in front of me at the very last second and I ended up rolling my car 3 or 4 times (4 according to the state patrol). NO SEATBELT. I am religous about my seatbelt, but not that day. I ended up laying across the thrid row seats, in the back, my feet hanging out of what used to be the back hatch window. It's a miracle that I am alive for sure, and to boot I have not one broken or cracked bone in my body. Simply God's grace.

Needless to say, I am sore. I won't be able to cut hair much for now, so I have decided to start baking. REAL baking. Cakes and cupcakes to be exact. I've talked my Granny Hicks into passing down her "secret recipes" to me and I am excited! She's been cooking her special cakes for close to 40 years or so and now I am going to keep it going. I'm going to start out pretty simple, just making the basic 10 for now. I may get into specialty cakes later, but for now I'm sticking to the standbys. These are the favorites I will make, either in Cake form ( 2 layer and 3 layer both round) or in Cupcake form (half dozen or dozen,  or a two dozen variety)




-Red Velvet

-Italian Cream

-Butterfinger Poundcake

-Fresh Apple

-German Chocolate


-Classic Yellow (Icing flavors vary)

Everything about them is homemade, down to the butter. My Granny still churns her own butter, and so will I. I will be starting out slow, but hope to grow little by little. I will post pictures of them as I make them. Email me if you have any questions or orders. I can take credit cards through Paypal also. Pray for me girls, I'm gonna be up to my knees in kids and Crisco here!


Saturday, January 29, 2011

Chicken Pot Pie

Ingredients needed:

3-5 russet potatoes, depending on size, peeled and cubed (or you can used the canned potatoes instead)
1 cup of baby carrots, chopped
1/2 white onion, diced

1 can italian style green beans ( or can of sweet peas if prefered)
1 cup sliced mushrooms
2 tablespoons unsalted butter
1/8 cup all purpose flour
1 package chicken breasts
1 cup chicken stock or broth
1/4 cup half and half or milk
1 prepared Pie Crust, or Perfect Pie Crust from scratch
1-2 cups of reserved chicken broth from cooking chicken, depending on thickness desired
Garlic salt
Dried Basil
salt and pepper to taste

Pre heat your oven to 400.
In a large pot, add potatoes, carrots and onion to a boil, reduce heat to low. Boil for approx. 10 minutes.
Have your dough option prepared and ready, laid to the side. While the veges are cooking, In a shallow cassarole dish or baking dish, place the chicken breast side by side. Cover each breast with garlic salt, dried basil, salt and pepper.
Fill the dish with water, just covering the chicken.
Cover with tin foil and bake at 400 for 25-35 min depending on the thickness of the chicken. Remove from oven and take off the tin foil, letting it cool. Remove chicken from water,KEEPING it to use later. It is amazing in the pot pie!
Rinse of any remaining spices from the chicken, and cube or pull the chicken apart.

While the chicken is cooking,
drain your veges. Melt your butter in the same pot and then add the flour. Stir well, then add the cooked veges back to the pot, add your mushrooms and green beans or peas. Stir well. Add your milk, chicken broth AND the broth from the cooked chicken to the pot with spices included. simmer on low until the chicken is finished.

Combine veges with Chicken and pour into a cassarole dish or deep pie plate. Cover with your pies crust, crimping the edges. Also, puncture the crust with a toothpick randomly so that the hot air can escape. Reduce the heat of your oven to 350 and place in the oven (with a cookie sheet on the rack below to catch spilage) for 20-25 minutes.
This is honestly the best pot pie I've every made, even the kids ate seconds! Enjoy :)

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