Vintage Blueberry Cake


I celebrated the July 4th holiday with my friends Pat and Amy George. Several friends were there including Amy’s mother, Jean Conklin. Jean was telling me about the cake she brought over that day. It was grandmother’s recipe that had been in her family since 1890. This was the recipe of Jean’s grandmother, Ella Cole.  Ella passed this recipe down to her daughter, Helen Hardy and then Helen to her daughter Jean. This is a moist delicious cake full of blueberries. Moist, light and very flavorful.  The cake is not frosted, however if you want to frost it with a cream cheese frosting, that would be good or even add a streusel topping would also be delicious. I liked the simplicity of the cake. I don’t think it needs a thing. I hope you enjoy this tasty piece of history as much as I did. 


Ingredients:

1 1/2 cups sugar

1 cup of oil or 2 sticks of softened butter 

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons of vanilla

2 cups of flour

3 1/2 cups of fresh blueberries

1 cup of walnuts, chopped, if desired

Preheat oven to 350 degrees. Prepare a 13 x 9 pan.
Blend sugar and butter. Add eggs one at a time.  Add in vanilla, salt and cinnamon. Add in the flour but not all at once. Stir in blueberries and walnuts. Bake for 35-45 minutes until done. Check with a cake tester, mine baked almost 45 minutes. Enjoy!

Best Iced Coffee


Just in time for National Coffee Month (August), I am giving you the best iced coffee recipe on the planet. Don’t like ice coffee?  I wasn’t too fond of it myself until my friend Doreen turned me on to them. Now, I am hooked. This recipe is better than any you can order at a coffee shop or drive through window. You can even flavor it if you wish. I have some tips and suggestions in this recipe that will make it the best. 


Ingredients:

Coffee to make coffee ice cubes

Coffee creamer Dunkin Donuts Extra Creamy*

Additional coffee for your cup/glass

1/2 teaspoon vanilla, optional**

Bailey’s Irish Cream Liquour,  optional***


I use coffee in some of my recipes. When I need coffee for a recipe, I make it in a cream pitcher or gravy boat. Why?  Because it has a spout and makes pouring so much easier, especially in your ice cube tray. 


Fill your glass, mug or beverage container with the coffee ice cubes you have made. I did 60-40 ratio of cream and coffee. I knew as the ice melted, my drink would not water down.  It’s totally up to you how much cream or coffee you put in your glass. Insert straw and enjoy the deliciousness!


*I am not a paid spokesperson for Dunkin Donuts Creamer but I am telling you it’s the best to use in ice coffee. 

**No need to buy syrups for flavored vanilla coffee. I added vanilla extract and it was delicious. 

**Not a paid spokesperson for Baileys either but it sure is tasty in coffee. 

Four Bean Salad

I grew up eating this salad and I have always loved it. Quick to make and very portable since there is oil and vinegar for the dressing. There are many different versions of this salad but this is my recipe.   This is a retro recipe from my past that is full of minerals and fiber. 


Ingredients:

1 can of cut green beans

1 can of wax beans

1 can of chick peas/garbanzo beans

1 can of kidney beans 

1/2 cup diced celery

1 small sweet onion, sliced in pieces

1/2 cup oil

1/2 – 3/4 cup apple cider vinegar or white vinegar (I used apple cider vinegar), I prefer a little more vinegar but if you are not a big fan of vinegar, reduce to 1/2 cup

1/2 cup sugar or Splenda (I used Splenda)

1 teaspoon salt

1/2 teaspoon white pepper but black pepper will be fine


Rinse and drain all of the beans. Place in a large bowl.  Add celery and onion. Pour in oil, vinegar, sugar or Splenda, salt and pepper.  Toss to combine. Refrigerate and it’s even better the next day. Enjoy!


Southern Peach Pound Cake


Nothing says Souhern Pound Cake like one made with fresh Georgia peaches. I have waited all year to make this moist, delicious pound cake. This cake is chocked full of peaches and Southern hospitality. 

Ingredients:

1 cup butter, room temperature 
2 1/4 cups sugar
4 eggs, room temperature 
1 teaspoon almond extract
1 teaspoon peach extract, or you can substitute vanilla*
2 3/4 cups flour, reserve 1/4 cup of flour for diced peaches
1 teaspoon baking powder
1 teaspoon salt
3 cups fresh peaches, diced about 4-6 medium to large peaches


Preheat oven to 350 degrees. Prepare bundt pan (I used my Pampered Chef bundt pan or any 10″ bundt pan will do) with a four spray. In a bowl add flour, baking powder and salt. Whisk and set aside. 

Cream together butter and sugar. Add eggs one at a time. Add extracts. Blend to combine. Add flour mixture, I divided mine (by eyeballing it) four times. Make sure you scrape down the sides of your bowl in between flour additions. Once everything has been incorporated, stop and dice your peaches. Mix with the reserved 1/4 cup flour mixture and toss in the cake batter. Stir to blend. Pour into prepared pan and bake for 1 hour or until cake tester comes out clean. I baked mine for 1 hour and ten minutes. Cool on cooling rack for 30 minutes and remove from pan. Continue to cool until it’s cool enough to glaze. 


Peachy Glaze:

1 cup of powdered sugar
1 teaspoon of peach extract or you substitute vanilla or almond
2 Tablespoons of milk or cream
Put above ingredients in a bowl and whisk until thoroughly blended. Spoon over cooled cake. Enjoy!

*I purchased my peach extract from Amazon. It really gives this cake and glaze a delicious peachy flavor. If you love peaches, I highly recommend buying some. 

Peachy Caprese Salad


I love Caprese Salad and I never thought I could improve on the original recipe of fresh mozzarella, basil and tomatoes. I think I just did. Sweet Georgia peaches is a new twist on an old classic. 


Ingredients:

Fresh Peaches

Fresh Basil Leaves

Fresh sliced mozzarella 

Balsamic glaze (can be found at the grocery store where vinegar is sold)

Slice peaches in medium to thick slices. Alternate peach slices, mozzarella and basil. Drizzle balsamic glaze over the salad and dig in. I could eat this everyday. 

Class Reunion Dip


I first discovered this recipe 6 years ago at my high school reunion. My good friend Marybeth Fowler made this dip.  I found out today that our good friend Debbie Alcala gave Marybeth the recipe.  I could not stop eating it. Recently I took it to a party and it was gone in 5 minutes! It’s a warm dip and I use my little 1 quart crockpot to keep it warm. A small crockpot or fondue pot will work too. 


Ingredients:

1 pound pork sausage, mild or hot (hot really is not that hot or spicy 


1 can Rotel tomatoes with green chilis, I buy original but if you want more heat, buy the hot/spicy, DO NOT DRAIN

1 8 ounce block of cream cheese, room temperature (it melts faster)


Tortilla chips or crackers to use for dipping
Pickled jalapeño slices, optional


Brown sausage and cook thoroughly. Crumble it up as it cooks. Drain off excess grease. Add can of Rotel and melt the block of cream cheese. Room temperature cream cheese melts faster and it’s easier to chunk it up in the pan for faster melting. Serve immediately after the cream cheese has melted. Serve warm. Please excuse the steam in the picture below. The dip was hot!

You can serve pickled jalapeños on the side or chop them up and add them to the dip. Stand back and watch it disappear. Enjoy!

Bananas About Banana Walnut Cake


I was asked to make a banana cake with walnuts and cream cheese frosting. I decided to share the recipe with you. The secret to a good moist banana cake is ripe bananas. Try to plan ahead so you have ripe bananas. 
Ingredients:

3 cups flour 

1 teaspoon salt

1 1/2 baking powder

1 teaspoon baking soda

Whisk dry ingredients together and set aside. 

2 cups sugar

1 cup vegetable oil

3 eggs

2 teaspoons vanilla

5-6 ripe bananas, rough mash (chunky)

1 1/4 cup of chopped walnuts, more for sprinkling on top and around cake if desired

Preheat oven to 350 degrees. Prepare 2 nine inch cake pans or 3 eight cake pans with a spray (Bakers Joy) and line with parchment paper. 

Mix sugar and oil together. Blend well until combined. Add eggs one at a time and combine with oil and sugar mixture. Blend in vanilla. 

Slowly add dry ingredients to the wet ingredients. I usually blend in a third of the flour mixture at a time. Once the dry and wet ingredients are combined, stir in your mashed bananas. Lastly add your walnuts. I like to toast mine for a few minutes either in a skillet on the stove or under the broiler. It really brings out the flavor in the walnuts but this is completely optional. Just be careful not to burn them because burned walnuts do not taste good. Bake for  25 – 35 minutes until cake tester comes out clean. It all depends on what size cake pan you use. 

Cream Cheese Frosting:

2 8 ounce blocks of cream cheese, room temperature 

2 sticks of butter, room temperature 

3 teaspoons of vanilla

2 pounds of powdered sugar 10x is what I use 

Blend cream cheese and butter together. Add vanilla. Slowly add powdered sugar or you will be wearing it. Don’t ask me how I know!  😉  Frost cake and enjoy. Keep refrigerated and take out 20-30 minutes before serving.