Well, good friends, I didn't do my intentions to post more often but last week was rather busy. There was a death in our extended family and we had to go out of town. We spent a couple of days taking care of our great-grandchildren so that their mother could take care of funeral details. So I was a tad tied up.
Our 2 year old, Noah, was in daycare most of the day but when he came to the motel all quiet was gone. His mother immediately put him in the tub for he brought most of the sand pile home with him. When he got out of the tub there was layer of sand in the tub which took 2 days to get rid off. I felt like we were at the beach. He likes to pour sand over his head, kick it with his feet, wallow in it, and just get down and dirty - a typical 2 year old, little boy.
Josie, his little sister who is 4 months old is a little doll. Her cheeks are like a chipmunk's with a walnut on each side. Her great bit blue eyes are so pretty and she has us wrapped around that little pinkie. As long as you keep her fed and dry, she is a happy baby but when she is hungry you have to have it ready, now, not later. She begins with a little cry but if you don't hurry it grows into a full grown holler. Her face turns red, the hands and the feet begin to wave and you best get that bottle in the mouth. Then she gives you a big grin around the nipple and all is well in her world.
I will say, we enjoyed being with our family but it was a little tiring. Yesterday, we rested most of the day. You know that old saying that "God knew what he was doing when He gave babies to young people", it is surely true. It is a lot of fun but I couldn't do it every day all day even though the perks of hugs and kisses are priceless.
We were brought plates with delicious funeral foods of the South. We had barbecue, chicken and dumplings, creamed corn, 12 layer stack cakes, fried chicken and , lots more. In the South we always carry food for deaths, babies, illness, and when you are new in town. Food is our way of saying, we are sorry, we hope you get better, and welcome to our town. It is a tradition which has been a part of our way of life for generations and I hope we never lose it.
Now there are always some foods you take to homes where there has been a death. Potato salad, fried chicken, stack cakes and deviled eggs are always taken. Some of the ladies will see just how many layers they can get on a "stack" or layer cake and I believe 13 is the most I have seen. The icing is always home made and that lemon layer cake I had last week was the best I have ever eaten.
Chicken and dumplings are always brought by one of the older ladies and of course the dumplings are start from scratch and light, fluffy and out of this world. Many will bring them in a great big pan and if you don't get to the front of the line, you don't get any for that dish goes quickly. This one we were privileged to enjoy was everything Southern cooking is all about. Thank you whoever brought it for we surely enjoyed it.
I have a recipe I want to share with you and no it is not for chicken and dumplings but a cupcake. When I was attending Weight Watchers we were given a pumpkin muffin recipe which I liked but it is more of a cupcake than a muffin. Last week I wanted to make some to take to the church but did not have any pumpkin but did have a can of sweet potatoes and thought why not? The turned out really well and the kids at the church ate every one of them. I'm glad Roy and I sampled them before the teens got them. It is simple, easy and delicious.
Sweet Potato Cupcake
1 box carrot cake, cake mix
1 can sweet potatoes or yams – no sugar
1 tsp. cinnamon
4 tablespoons orange juice
½ cup raisins
½ cup chopped pecans or walnuts
Pre-heat oven – 350 degrees
Place 16 cupcake liners in muffin tins
Drain the sweet potatoes and whip with mixer until smooth.
In large bowl, mix the dry cake mix and the cinnamon until combined well. Add the whipped potatoes and orange juice and mix well. Stir in the raisins and nuts. The dough will be fairly stiff.
Place one ice cream scoop of dough in each cupcake liner and bake about 20 min. Check with toothpick to see if done. Don’t overcook.
Remove cupcakes and cool on racks. While still warm, sprinkle with powdered sugar. They are so sweet, you don’t need an icing but if you want an icing, I recommend a cream cheese icing.
Copyright by Frances Robson 2010
It really is good and you can use spice cake mix also but I prefer the carrot cake.
I hope you enjoy this recipe and let me know.
Ya'll be careful going home and come back to see us.
Nuff said,
The Georgia Peach
No comments:
Post a Comment