![]() ![]() It had a screened in porch with an old wooden ice box. They took us to Florida every summer from the time we were three years old and I remember staying at the same beach house every year. Our family lived next door to our grandparents all of our lives and my twin sister and I spent every Saturday night with them. I would say my grandmother had a very good life in the time she and my grandfather were married. We quickly found out there were no fun and games going on in the cotton patch. WELL, our cotton picking days were short lived, we were fired by lunch time. There we were in shorts, tank tops ready to put in a hard day’s work and everyone else had on big hats and long sleeve shirts. We went to the cotton patch with a friend. Unlike when my sister and I were in high school we decided we were going to try and pick cotton to make some extra money and to see if we could actually pick cotton like our grandmother did. She remembers picking cotton and pulling her little brother on the cotton sack. And, she did literally walk to school barefooted. Her mother died when she was young and she helped to raise most of her brothers and sisters. And that’s the way I remember her most of my life until she turned silver. When she was young she had scarlet fever and lost all of her hair and when it came back in it was jet black. In honor of my grandmother who will be 97 years old this May, I want to share with you her recipe for Butter Scrumptious Coffee Cake.Ī little history on my grandmother. ![]() Over the years I have told myself I was going to enter that recipe in a contest because I have never seen a recipe with these ingredients.īelieve me this is a very scrumptious coffee cake…with lots of memories. What I remember most about this cake is she would make it a couple of weeks in advance, wrap it really well with plastic wrap and set it on the floor in the closet and over the next couple of weeks the flavors would all meld together into this wonderful tasting holiday cake. It had ground raisins, nuts, coconut, blackberry jam and almost a dozen eggs. She use to do this special cake around Thanksgiving called Amalgamation Cake. My mother was a wonderful baker and she made all sorts of things when we were growing up. I will post the how to on the pineapple slices this coming week. Although I wouldn’t put pineapples on a chocolate cake (this cake) they would work really well on a Hummingbird cake or a pineapple cake. The dried pineapple flowers add a beautiful touch to this cake. This is best on chocolate or Red Velvet cake and you can make whatever recipe you want for the cake but please try this, it will become a favorite. This recipe is all about the frosting and not about the cake. The orange marmalade can be done in advance and putting it together is a breeze. The crust could be made days in advance and frozen. I makes it more like a cookie crust.Īfter making this dessert I knew I would be making it again. I have never heard of the pate sable crust but after studying up on what I’m going to be making in class found out that the sable crust has a lot more sugar and the sucre crust. ![]() I’m not doing the pate sable crust but we are doing a pate brisee and pate sucre and a crust made with saltine crackers. I am doing a technique class at Williams Sonoma tomorrow on pie crust. I decided to do mine in these cute little tart pans that have been gathering dust in my pantry. This challenge involved make a pate sable (crust), orange marmalade, segmenting oranges, making a caramel sauce, and doing a whipped cream where you mix in gelatin. If you have, then you are one step ahead of me. I have to admit, I have never heard of an Orange Tian. Since this challenge involves oranges, I though I would put these fresh oranges to work and take them a big piece of this dessert. We get vension when he goes deer hunting, country ham when he goes back to Kentucky for a visit and this trip when they came back from South Texas we received a bowlful of oranges. We have a neighbor who is always bringing us things to try. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. Uh oh, here comes another one of those challenges! and this one I’m definitely doing again. ![]()
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