Classic Hummingbird Cake
Yield: 1 cake
Hummingbird Cake
Ingredients:
3 c. all-purpose flour, sifted
2 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. allspice
1-1/3 c. vegetable oil
2 tsp. vanilla extract
3 large eggs, lightly beaten
1-3/4 c. banana, very ripe, mashed
2 c. pecans, toasted, chopped, divided
1 (8-oz.) can crushed pineapple, undrained
1 c. butter, softened
6 c. confectioners sugar
2 tsp. vanilla extract
pinch of salt
2 pkg. (8-oz. ea.) cream cheese, cut into 1-oz. pieces and chilled
Preparation:
Preheat oven to 350°. Grease and flour three 9-inch cake pans. In a large bowl, combine flour, 2 c. sugar, salt, baking powder, baking soda, cinnamon, and allspice. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened. Stir in banana, 1 c. pecans, and pineapple just until evenly mixed. Divide batter evenly between 3 cake pans. Place in oven and bake for 25-28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely. To make frosting: use electric mixer to beat together butter and confectioners sugar, adding sugar gradually. Add vanilla extract and salt, and mix until smooth. With mixer on medium, add a piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated. Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top and/or around sides.
Old Fashioned Coconut Custard Pie
Yield: 1 pie
Coconut custard pie
Ingredients:
3 large eggs, beaten
1/8 tsp. salt
½ c. sugar
3 c. milk, scalded
1 c. shredded coconut
1 unbaked ready-made pie crust (9-inch)
Whipped cream to top (optional)
Preparation:
Preheat oven to 450°F. Using an electric mixer; combine eggs, salt and sugar. Gradually add milk, then coconut, and mix thoroughly. Pour into unbaked pie shell. Bake for 20 minutes. Decrease heat to 350°F and bake 15 minutes longer: Cool. Top with whipped cream, if desired.
Grandma’s Fruit Cake
Yield: 1 cake
Fruitcake
Ingredients:
1 qt. Georgia pecans, chopped
1 lb. candied cherries, chopped
1 lb. candied pineapple, chopped
1 c. flour for dredging fruits and nuts
2 ½ c. butter, softened
2 c. sugar
3 c. all-purpose flour; sifted
1/2 c. whiskey (or apple juice, if preferred)
6 large eggs
1 tsp. vanilla extract
Preparation:
Preheat oven to 325°F. In mixing bowl cream butter and sugar. Add eggs, one at a time. Add 3 c. flour alternately with whiskey/apple juice to batter. Dredge fruit and nuts in flour then fold into batter. Line bottom of greased tube pan with greased waxed paper and pour in batter. Place in oven and bake approximately 2 hours. Allow to cool, then remove from pan.
Pecan Sandies
Yield: 5 dozen
Pecan sandies
Ingredients:
2 c. butter, softened
1 c. confectioners' sugar
2 Tbsp. water
4 tsp. vanilla extract
4 c. all-purpose flour
2 c. chopped Georgia pecans
Additional confectioners sugar
Preparation:
Preheat oven to 300°F. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1-inch balls. Place on ungreased baking sheets. Bake 20-25 minutes or until bottom edges are golden brown. Cool on wire rack. When cool, roll in or dust with confectioners sugar.
Christmas Crack Toffee
Yield: Never quite enough!
Christmas crack toffee
Ingredients:
50 saltine crackers (approx.)
1 c. salted butter, cubed
1 c. soft light brown sugar (packed)
2 c. chocolate chips (any kind)
½-1 c. M&Ms, chopped nuts, or other topping
Preparation:
Preheat oven to 325°F. Line 10” x 15” jelly roll pan with non-stick aluminum foil. Arrange saltines in a single layer. Spray foil with non-stick cooking spray, then arrange saltine crackers in a single layer. Place butter and sugar in a medium sized saucepan over low to medium-low heat. Stir until butter is melted. Once butter has melted, bring to a boil for 3 minutes, stirring constantly. As mixture gets bubbly and changes to a caramel color, remove pan from heat and pour evenly over saltines. Working quickly, spread mixture from edge to edge with a knife. (Don’t worry too much about getting it all even, mixture spreads to coat as it bakes) Place pan in oven and bake for 7-9 minutes. Remove pan, sprinkle chocolate chips on top and allow to melt (or melt chips in microwave and pour over crackers). Spread melted chocolate evenly over crackers with a spatula. Leave plain or top with any of the following: holiday M&Ms, chopped nuts, sea salt, crushed pretzels, peppermint, coconut, mini chips, etc. Place in the freezer for 15 minutes. Once chocolate has hardened, break pieces off the foil. Enjoy and share with friends! Can be stored in an airtight container for 1-2 weeks—but it usually doesn’t last that long!
