Recipes (aka: receipts)
Easter is another magical holiday that I take such pleasure in. Easter baskets are carefully planned out and executed with traditional items like a stuffed animal, handmade egg and each member of my family has their favorite easter candy. I enjoy putting out of the ordinary items in the baskets.
And Easter brunch...a delightful reason to bake yeast breads and cakes, decorated cookies, (for cutters I have a carrot, several bunnies, lambs, several eggs, and of course, the hen and dove from our website!) and savory brunch items. This year, I have decided to share a savory item, as often I am accused of being too focused on sweets! Please enjoy it this Easter Holiday and as always, I hope you get as much pleasure as I do in the joys of cooking!
This cake caught my eye as it had some of my favorite flavors: bananas, pineapple and cream cheese frosting! Then I saw taht it was the most requested recipe in Southern Living Magazine history so I am guessing that some of you southern bakers might know this cake. It is divine and I am contemplating making it as muffins and not frosting it. The flavor is that good! Plus the name is so charming and I long for the hot summer days when the hummingbirds are hovering about drinking nectar. Enjoy!
I have been making this cake for years and it remains my favorite. The yogurt adds a nice texture and a little bit of "healthy" to it! My children love it and it travels well for lunches and snacks. It is also a very good looking cake for hostess gifts and brunches. I hope that you enjoy this as much as I do!
Happy Mothers Day to all...I hope you all get some home baked goodies in recognition of your special place in life and for all you do. This month's recipe highlights the flavors of lemon and citrus again!! I love them...They are light and refreshing. And anything that uses lemon curd is a winner with me. I encourage you to use different fruit combinations with this recipe. Experiment! Strawberries, Blueberries, Raspberries: all delicious substitutes. And using orange or lime curd is a delightful option as well!
One of my first "jobs" was making croissants for the Inn up the road for the breakfast crowd. I think I was 12? I had taken a class in whole wheat baking and making croissants there...yummy! So I rolled and rolled and marveled at the amount of butter and was so very proud of my beautiful croissants.