Blueberry Burst Cake with Pecans/Walnuts ~ A Retro Recipe

I recently opened a piece of mail from my sister, thinking what could this be...it's not my birthday or anything!  I was delightfully surprised to receive a copy of a blueberry cake recipe with a note on it...simply, that she thought I might like it.  Well, that's putting it mildly...this is the best blueberry cake I've ever made, and the first one I recall making with the blueberries scattered throughout!

Of course, I called her to thank her for the recipe and to see if she had any tips on preparing it.  Apparently she's been making this cake for years, and she originally found it in a newspaper (remember what I've said about treasured recipes from newspapers?).

My sister and I have adapted the recipe from the original one, which was titled "Mary R. Greene's Blueberry Cake" and shared in an article by Cecily Brownstone, a food editor with the Associated Press for nearly forty years.  Mary R. Greene was a recipe tester for Ms. Brownstone.  I couldn't find the recipe on the internet, so I'm not sure of the exact year (but, yikes, probably in the 70's...my sister started baking as a small child, of course!).  In response to a reader's question regarding why blueberries seem to always fall to the bottom of a cake, Ms. Brownstone offered this fascinating insight in an article (a different recipe) I found from July 11, 1963: "Our guess is that when fresh, cultivated blueberries are used in batters, they sink to the bottom because they are larger and heavier than they once were."  Boy, that explains a long-standing, baffling question of mine!  (Flouring the blueberries before adding to the batter has not always worked for me!)

Sis suggested doubling the blueberries and adding a few more nuts...I just doubled the nuts.  She also suggested adding additional layers of filling and batter and advised the layers would be thin (and they were!).  The original recipe called for walnuts (love them!); but I happened to have pecans in the freezer from my brother's pecan orchard, so I used them...either nut would work great!  I added ground mace, which is a favorite spice of mine for some cakes.

This moist cake is just bursting with blueberries that are scattered throughout the cake, and you'll enjoy it any time of the day!  My mother and her friends could always be found at one of their houses having a morning or afternoon break with a good cup of coffee, cake and lots of laughter...does any one do that any more? 
                              

                                             Go Ahead, Go Retro!

                          Have A Hen (Or Rooster) Session and Enjoy!


Approximately 12-16 servings

Ingredients

The Blueberry Filling

• 2 c. (or 1 pint) rinsed, and gently dried, fresh blueberries
• 1 c. medium-fine chopped pecans or walnuts
• 1/4 c. sugar

The Topping

• 1 TB sugar
• 1/2 tsp. ground cinnamon
• (or use leftover cinnamon/sugar mixture from my Fried Tortillas with Cinnamon and Sugar Coating)

The Batter

• 2 1/2 c. sifted, all-purpose flour
• 1/8 tsp. ground mace spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 c. butter w/salt, room temperature
• 1 1/4 c. sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. (about 1/2 of a large lemon) lemon zest
• 2 large eggs, room temperature
• 1 c. sour cream (I use reduced fat)
• Non-stick baking spray
  

   Just Bursting With Berries...

                                          Scattered Throughout!

Directions

The Blueberry Filling
Gently fold the ingredients together with a spatula, while avoiding crushing the berries.

The Topping
Stir the ingredients together with a whisk or fork.

The Batter

1. Whisk together the flour, mace, baking powder and baking soda.
2. Thoroughly beat together the butter and sugar until light and fluffy.
3. Mix in the vanilla and lemon zest.  Scrape the bowl.
4. Beat in the eggs one at a time, just until the egg color disappears.
5. Mix in the sour cream.  Scrape the bowl again.
6. On low speed, gradually beat in about 1/3 at a time of the flour mixture, until well blended.
7. Scrape the bowl again and give the batter one last quick little mix.
8. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
9. Preheat the oven to 350º.
10. Starting with the batter and ending with the batter, alternately layer about 1 1/4 c. batter with 1 c. blueberry filling.  You'll have four layers of batter and three layers of blueberry filling--seven layers total.  (Very carefully spread the batter layers, as they will be very thin.  When adding the blueberry filling layers, sprinkle about a TB at a time.  Try to keep the berries whole at all times.)
11. Sprinkle the final layer of batter with the topping.
12. On the rack below the center of the oven, bake for about 50 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
13. Cover the cake with a clean dish towel (to let it "sweat"), and let cool overnight.
14. To release the cake from the pan, carefully run a very thin-bladed knife around the edges of the pan...invert onto a serving dish and give the pan a good shake and tap.  Ta-Da!

To serve, carefully slice the cake with a serrated knife. Because the blueberries could cause the cake to mold; if you have any cake left over after a day or two, refrigerate it; after about 4 days, freeze it. (That is, if you have any left over!) Enjoy!


                                           Mmm, That Looks Good!

                                  Did Someone Forget About The Kids?

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Easy, Breezy Potato Salad with Baby Reds

Paula Deen loves her butter, and I love my cream.  My daughter often laughs at me and says that I always suggest whatever we're eating should have some whipped cream, sour cream or cream cheese (well, not literally everything!).  Adding credence to that, I'm just smitten with the new Philadelphia Cooking Cremes by Kraft (see the White Chocolate Frosting I created using Philadelphia Indulgence White Chocolate Cream Cheese Spread).  I'm all for ingredients that make recipes easier and even tastier, as the Philadelphia Cooking Cremes do.  Oh, I have my more complicated recipes, which I generally reserve for special occasions; but we all want something easy to prepare for our busy, everyday lives...don't we?

This easy potato salad is another magazine inspiration of mine, and I adapted it from a Philadelphia Cooking Creme promotion.  Their recipe called for Kraft Zesty Italian Dressing (if you want to try that), but I really liked a dressing a neighbor gave me which was prepared with Good Seasons Garlic & Herb Salad Dressing Mix by Kraft.  I chose to mix it with white wine vinegar and extra virgin olive oil...yummy!  (Kraft this, Kraft that, they just really need to pay me, huh?)
                       
                                                Summer Time And...

                              

                                   The Potato Salad Should Be Easy!

Serves about 10+

Ingredients

• 3 lbs. baby red potatoes, scrubbed, stems removed, and quartered
• 1/2 c. water
• 1 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 1/4 c. of dressing prepared from 1 pkg. Good Seasons Garlic & Herb Salad Dressing Mix(ed) with 1/4 c. white wine vinegar, 3 TB water & 1/2 c. extra virgin olive oil (follow directions on the pkg. to mix & store)
• 1 tub (10 oz.) Philadelphia Reduced Fat Italian Cheese & Herb Cooking Creme
• 1 TB sugar
• 3/4 c. (divided) shredded Parmesan & Romano cheese 
• 1 1/2 c. grape tomatoes, washed and halved lengthwise
• 2 stalks (about 1 c.) celery, scrubbed & cut into about 1/2" wide, 1/4" thick slices

Directions

1. Cover the potatoes with the water in a microwavable 2 1/2 qt. dish and microwave on high for 12 to 15 minutes, or until tender.  (I have a 1200 watt microwave; and my potatoes were perfect, with a little bite, after 12 minutes.)
2. Drain the potatoes and immediately, while still warm (to assure better absorption), sprinkle with the salt and pepper.
3. Place the potatoes in a large bowl and toss with the 1/4 c. of prepared dressing.  Refrigerate 1 hour, or until cooled.
4. Gently, but thoroughly, fold into the cooled potatoes the cooking creme, sugar, 1/2 c. of the cheese, tomatoes and celery.
5. Pour the salad into a serving dish and garnish the top with the remaining 1/4 c. of cheese.

Serve this potato salad for the Fourth of July, and enjoy an easy, breezy cookout!

(Don't worry, they won't judge you for making such an easy dish, but they may want the recipe!)    
   
     * * *  H A V E   A   H A P P Y   F O U R T H !  * * *                               
                         

Printable Recipe

Sweet and Salty Crack(er) Brittle!

I've adapted this recipe from Trisha Yearwood's Sweet and Saltines, as seen on The Food Network recently.  She said she referred to it as her "crack" because it's so addictive and, believe me, she's right!  Her recipe called for 8 oz. of semi-sweet chocolate for the topping; but she did say you can't have too much chocolate...of course, I chose to use the whole bag!

I experimented with different flavors of chocolate toppings for this brittle,  and I discovered I actually liked them all!  I also tried some finely chopped pecans on top (which I sprinkled on the milk chocolate version).  My favorite flavor of chocolate is generally dark; however, on this brittle, white chocolate may be my favorite!  My daughter liked all the options of chocolate toppings too, and her favorites were the white chocolate and the milk chocolate...she also liked the nuts on top!  I think when I repeat this brittle, it will be hard to choose which flavor of topping to use, so I may just make it with all the chocolate versions again.  I like variety anyway, plus the different colors create a great presentation and spark conversation!

This is a very easy recipe; however, because it moves so quickly, my biggest tip would be to have everything organized and ready to go before you start!  Also, this recipe requires you to work with a hot, molten mixture; so if you make it with children (Trisha made it with her teenage nephews), be sure the children are age appropriate and you all work with care!

      I Just Can't Decide...

                                       Guess I'll Have One Of Each!

Ingredients

• Butter-flavored cooking spray
• approx. 40, unbroken, saltine crackers w/sea salt
• 1 c. (2 sticks) butter w/salt
• 1 c. light brown sugar (packed)
• Select one bag from these chocolate topping options: 12 oz. bag semi-sweet chocolate chips, 11.5 oz. bag milk chocolate chips, 10 oz. bag dark chocolate chips or 12 oz. bag white chocolate chips
• 1/2 c. finely chopped pecans (optional)

                                

Directions

1. Line a 15 1/2" x 10 1/2" jelly roll pan with aluminum foil (make sure it comes well up the sides of the pan for easier release of the brittle) and spray with the butter-flavored cooking spray.
2. Preheat the oven to 425º.
3. Arrange the saltine crackers, salty side up, in a single layer on the pan.  (The crackers you use may have a slightly elongated side--place the elongated side vertically and you'll get more crackers on the pan.)
4. In a non-stick medium skillet, using a whisk (protect your hand w/a pot holder), stir and melt the butter and brown sugar together over medium heat.  Increase the temperature a little and bring the mixture to a rolling boil, whisking constantly.  Reduce the heat back to medium and boil the toffee for 5 minutes, still stirring constantly.
5. Put the pan of crackers on the stove top (this will help keep the toffee warm for easier spreading)--immediately remove the hot, molten mixture from the heat and, using care, evenly pour over the crackers.  Using a silicone spatula, quickly finish spreading the toffee, as evenly as possible, over the crackers. (If the toffee hardens before you reach all the corners, it will be easier to spread a little more when you take the crackers out of the oven.)
6. Place the pan in the oven and bake the coated crackers for 2 to 4 minutes, or just until bubbly, watching carefully (mine became bubbly each time after 3 1/2 minutes).
7. Carefully remove the pan from the oven and lay back on the stove top (this will help keep the brittle warm to melt the chocolate easier).
8. Pour a bag of chocolate chips of your choice, from the above flavors, equally over the crackers.  When the chocolate chips melt a little, spread as evenly as possible with a silicone spatula.
9. Sprinkle with the finely chopped pecans (optional).
10. Remove the pan from the stove top and cool the brittle a little; then place in the freezer for about 15 to 20 minutes, or until it is completely cold.  Break the sheet of brittle into pieces (the sizes and shapes will vary).  Store in an airtight container.  

(This brittle would make a wonderful take-along treat, and it would also make great gifts...present in decorative tin cans or cellophane bags tied with pretty ribbons...I need to remind you again around the holidays, huh?)

Surprise dad with this sweet and salty crack(er) brittle for Father's Day...be careful though, he'll enjoy it so much, it might become his new sin of choice!

Printable Recipe

Nomination For Food Stories Award For Excellence in Storytelling

One of the rewards of blogging is that along the way, you meet many wonderful, talented people who greatly support each other.  I am honored and delighted to have been nominated recently by Steve at The Black Peppercorn for a Food Stories Award for Excellence in Storytelling.  Steve is a very friendly blogger who shares wonderful recipes and photographs, so be sure check out his site.  Also, be sure to visit C. J. at Food Stories where she focuses on healthy foods and offers opportunities for bloggers to get to know each other.

One of the requirements of the nomination is to nominate five other bloggers for this award.  This is extremely difficult; as there are many creative food blogs that inspire and amaze me, but here are my nominations:

                                      

Lisa @Parsley, Sage, Desserts and Line Drives 

  Monet @Anecdotes and Appplecores  

                                   

Cheryl and Adam @Picture-Perfect Meals  

Amanda @Amanda's Cookin'

Jill @Dulce Dough

I'm also suppose to share one random thing about myself:  I love old movies, and my favorite is Gone with the Wind...I can't watch it too many times!

Great Balls of Grits!

This is my favorite way to eat grits...buttery and crunchy, they're absolutely delicious!  Show dad he rocks on Father's Day and serve him his favorite omelette along with these...

                                               Great Balls of Grits!

Serves about 6

Ingredients

• 5 c. water
• 1 c. old fashioned grits
• 1/2 tsp. salt
• 4 TB butter with salt (1/2 stick), room temperature  - cut into chunks

For The Skillet

Butter-flavored cooking spray

Approx. 6 TB butter with salt, divided

 

Directions

The Grits
Bring water to a brisk boil in a medium saucepan.  Slowly stir in the grits and salt.  Reduce heat to low and simmer uncovered until thickened (about 15-20 minutes), stirring often.  Remove from the stove and immediately stir in the 4 TB of butter.   Refrigerate overnight.

The Grits Balls

1. Use a medium ice cream scoop to shape the grits into balls...set aside or freeze (keeping the balls separated) one layer at a time.  (The grits balls can be cooked frozen.)
2. Spray a large, non-stick skillet with the butter-flavored cooking spray.  Add 4 TB of the butter to the pan and melt over medium heat.  Keeping them separated, add the grits balls to the pan.  Flatten the balls a little into patties with a silicone spatula as you go, keeping the round shape best as possible, and cook until the butter is absorbed (about 15 minutes). 
3. Carefully flip the patties with the spatula and add 2 more TB of butter to the pan.  Saute another approximate 15 minutes, or until golden brown each side.  Serve warm.

(I doubt you'll have any, but leftovers can be kept in the fridge about one week:  just reheat in a non-stick skillet sprayed with a butter-flavored cooking spray.)

Include these on a Father's Day brunch buffet for a real conversation item!  See the bottom of this link for a yummy omelette suggestion.  (They also make a great side dish for any meal!)

  Grits Fun Facts
 
Here's a photo taken a couple of months back of my grandchildren with their dad...he's the best!

                                             Enjoy Father's Day!

Printable Recipe

A Very Tall, Buttery Pound Cake ~ Mother Taught Me How

My mother would serve a piece of cake to you, then immediately rip it out of your hand so she could examine the texture...always a big concern of hers.  Now, my children complain they can't enjoy anything I make without my barraging them with questions about it...like mother, like daughter, I guess!  

I have a cute little story to share with you:  When we were young, we had a neighborhood grocery store.  My mother sent my sister (she was probably about seven or eight years old) to the store to get a pound cake.  She was gone quite a while; and when we checked on her, she was weighing every cake in the store to find one that weighed exactly one pound!  We submitted this story to the local newspaper's magazine section, and it was printed along with a cartoon drawing of her weighing the cakes...which we felt looked just like her, ponytail and all!

I adapted this pound cake from a recipe I found in the newspaper many years ago, and it has quite a history. The Reverend Beverly Asbury named his cake The Bishop Asbury Pound Cake.  There was a Bishop Francis Asbury; however, Reverend Beverly Asbury was unaware of any family connection.  This is as close as I've seen to a true pound cake, which would actually have one pound each of the main ingredients.  It's tender and buttery and definitely the tallest and richest pound cake I've made...so, if you want to wow everyone with your pound cake, this would be it!

                                                      Oh, Wow!

                         
                                          That's One Tall Cake!
                                          

Approximately 12 large servings

Ingredients

• Non-stick baking spray
• 1 lb. butter with salt (4 sticks - or - 2 cups), room temperature
• 4 c. sugar
• 2 c. eggs (about 10 large or 8 extra large), room temperature
• 2 TB fresh lemon juice
• 2 tsp. pure vanilla extract
• 1/8th tsp. ground mace spice
• 4 c. all-purpose plain flour, sifted (In the South, we use White Lily--it is ideal for creating light and fluffy baked goods, as it is milled from only 100% pure, soft, red winter wheat.)

                                           Oh, What a Pretty Texture!

                                          Mother Would Be Proud!

Directions

1. Grease and flour a 10" tube pan (not a Bundt pan...the batter will overflow) with the non-stick baking spray.  If you use a tube pan with a removable insert, please see my Very Happy Birthday Pound Cake with Rich Chocolate Frosting with photos on how to line the pan with wax paper.
2. Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case your pan leaks a little grease and/or cake batter.
3. Preheat the oven to 325º.
4. Cream the butter and sugar together until light and fluffy.  Scrape the bowl.
5. Using a medium mixer speed, add the eggs one at a time just until the yellow disappears...be careful not to over mix!  Scrape the bowl again.
6. Add the lemon juice and vanilla.
7. Whisk the mace into the flour and incorporate about 1 c. of the dry ingredients at a time to the batter.
8. Scrape the bowl one last time and give the batter a little extra mix.
9. Pour the batter into the pan* and bake for approximately 1 hour and 45 minutes, or until a toothpick comes out clean when inserted and the cake springs back when gently pressed with your finger.
10. Cool overnight.  (For a moist cake, Mother instructed me to cover it with a clean dish towel and let "sweat" while cooling.)
11. Gently run a very thin-bladed knife around the edges and tube of the pan, then invert the cake onto a serving dish.  Carefully remove the tube and wax paper, if used.

*Tip:  Mother taught me to achieve a pretty texture in a cake, run a knife in opposite directions through the batter; but since the pan I use for this cake has a removable tube, I don't run it all the way to the bottom of the pan. Also, when I use my pan with a removable tube, I skip the next step which would be to drop your filled cake pan(s) on the counter a few times to release air bubbles.  When I do drop any cake pan(s) with batter on the counter, I always land up with batter on my ceiling, or unpredictable places, but I surely do have a cake with a pretty texture!

Pound cakes are best when you let them rest a day or two, and they freeze great (which makes them even more moist)!  I like to serve this wonderful pound cake as shortcake with a premium vanilla ice cream and/or whipped cream with crushed strawberries or fresh, sliced peaches.  See my Black Forest Cherry Trifle for preparing the whipped cream.  For the strawberries, I just wash, remove the stems, slice, crush and serve with no added sugar!  Also, don't hesitate to enjoy this cake plain or toasted with a good cup of coffee. 

Having a good pound cake around is a Southern must...it's so versatile and perfect for drop-in guests!

                                                 Come On In...

                                          Have a Piece of Cake!


And Enjoy Mother's Day!


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