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Incredibly moist Dark Chocolate Cake iced with a Whipped Cappuccino Buttercream icing and served with chocolate ice cream drizzled with chocolate syrup… 

We used to have this great restaurant in Huntsville called Darryl’s. Everyone loved that place. As a teenager, anytime homecoming, birthdays, or any other eating out occasion rolled around, we all went to Darryl’s. It got to be kind of funny because you’d show up with a date or a group of friends and it would turn out more like a class reunion with practically every other table filled with folks you know.

Unfortunately, Darryl’s closed a good while back. There is only one remaining in North Carolina, but I live in Alabama so I’ve spend over ten years pining away for my very favorite thing on their menu – Cappuccino Cake.

Cappuccino Cake was one of their signature desserts and they always brought out a huge wedge of it for birthdays and special events. My sister got her first job working there as a hostess and we’d never been more proud of her than when we’d come home on the rare occasion and find an entire cappuccino cake in our refrigerator! They served it cold (I think it is better that way) with a side of chocolate ice cream and generously drizzled chocolate syrup over the whole thing.

This is a deep dark chocolate cake iced with a whipped cappuccino buttercream icing. Does it get any better than this? Maybe, but not right now because right now, we’re focusing on this little side of heaven .

After pining away for over a decade, I decided it couldn’t be that difficult to duplicate the recipe so I set out to do just that. You can’t find a copy anywhere on the internet so I went by memory and a basic starting point of dark chocolate cake, coffee infused buttercream – and we have a winner. We have  grand prize winner. This puppy deserves one of those 6 foot tall trophies.

If I didn’t share this recipe I could retire and just bake Cappuccino cakes the rest of my life. But it’s not nice not to share recipes and I don’t really want to wash that many dishes. 

I hope you get to make this soon. It is definitely a showstopper cake perfect for any special occasion.

Come to think of it, today seems pretty special to me, doesn’t it to you? 

For the cake part, you’ll need: 

Chocolate Cake Mix*, milk, sour cream, eggs, dutch process cocoa powder (dark cocoa powder), and oil. 

*You can use any dark chocolate cake mix such as devil’s food, dark chocolate, or even regular chocolate if you like. You can also use your favorite chocolate cake recipe if you like but I like this one because it is dense and extremely moist.

In a mixing bowl, place all of your ingredients. 

Mix that with an electric mixer until well blended and smooth, about 2-3 minutes, scraping down sides as needed. 

Some folks have you add gradually but unless you’re just now joining this party, you know I’m really not a gradual person. 

If you are just now joining this party Welcome to Southern Plate! Come holler at us on Facebook so we can all welcome you proper and love on you a bit!

Be sure and visit our Front Porch forum too. There is a recipe sharing and request forum that has literally hundreds of recipes already on it. We have fun there You have to register to post but once you register, we’ll approve your account and you have Front porch and sweet tea privileges for the duration!

While that is mixing, grease two or three 8 inch round cake pans. I’m only using two. 

To grease my pans I fold up a paper towel and dip it in vegetable shortening and then smear it around real good.

Instead of flouring our pans, since this is a chocolate cake, I like to use cocoa powder. Just put a tablespoon or so in your pan and then…

 tilt your pan all around while patting it to distribute it evenly like this. 

Dump excess out into the trash or back yard. Squirrels need chocolate too. Just kidding. It may be bad for squirrels and then I’d get all sorts of squirrel rights activists boycotting my website and such, which is utterly ridiculous considering I’m practically running a squirrel wildlife refuge here at my house considering I have two of the biggest pecan trees you’ve ever seen in my yard but have gotten a grand total of two pecans in the past three years. The squirrels sure are plump though. And happy. In fact, I don’t think they could be any happier unless I started giving them chocolate…

Then you divide the batter evenly between your two baking pans.

This batter is going to be really thick and will likely remind you of jello.

Remember, never ever eat raw cake batter. 

But I don’t count licking it off the spatula as eating it. 

So many things are all about perspective…

~grins~

Bake cake layers in the oven at 350 for about 25 minutes, or until a toothpick inserted in the center comes out clean. 

Note: If you are making more than two layers, check on them after twenty minutes. Mine are thicker since I’m only doing two layers so they will need to cook longer.

Once they are finished baking, remove from oven and let sit in the cake pans for ten minutes. 

After ten minutes, turn cakes out and allow to cool completely. 

I like to let mine cool and then wrap them really well and refrigerate overnight for easier icing the next day

Time to make Cappuccino Buttercream Icing!

You’ll need: Butter, milk, instant coffee, vanilla, and powdered sugar. 

I only use instant coffee for recipes such as this so I got those neat little packets that have a sleeve you open for each cup. They were just $1.00 for a box of seven so that seemed like a pretty good deal to me and my instant coffee stays fresh for whenever I need it.

When it comes to my daily coffee, I need the hard stuff. The real stuff. I’m talking coffee so strong you’d have to put quarters on your eyelids if you wanted them to shut anytime in the next eight hours. 

Take the instant coffee and stir it into your milk until dissolved.

 This may take a minute. 

You don’t have to heat your milk first though.

Place your well softened butter in a mixing bowl. 

Important: Don’t be tempted to soften your butter in the microwave, on the stovetop, or any other trick we use to soften it when we’re in a hurry for this recipe. We really want to just leave our butter on the countertop for a few hours until it softens on it’s own for this recipe. Normally, I’m all about shortcuts but this one is important because we’re gonna have us a whipped icing in the end so bits of melted butter won’t help us achieve our purpose

.

Beat for a minute or two, until fluffy like this. 

Add in all other icing ingredients. 

and beat until smooth, scraping down the sides as needed (like in this picture)

Now crank up that mixer again and beat this icing until it is fluffy, 5-7 minutes. 

If you haven’t tasted this icing by now, I’d sure like to know where you get your willpower from.

Time to ice the cake!

This cake is best if made ahead and refrigerated until good and cold. 

I know that is torture but just try it for me once, it’s totally worth the wait!

Serve with chocolate ice cream, chocolate syrup (I used Hershey’s) and a strawberry.

Eat the strawberry last – your body might get confused and think you just finished a fruit plate

Note: There is a print link embedded within this post, please visit this post to print it.

 “Pleasant words are a honeycomb, sweet to the soul and healing to the bones.”

Proverbs 16:24

The honeycomb is one of the strongest structures designed. Strengthen those around you with uplifting speech. Everyone needs cheerful words these days. Life and death are in the power of the tongue, Choose LIFE.

~Submitted by Marilyn Miller. Click here to submit your quote.

There are around 500 recipes so far on SouthernPlate.com so it can get a bit overwhelming at times.

Today I thought I’d pick out a few of my Christmas Candy and Gift Mix posts to make your holidays a bit easier. Feel free to browse through the entire index of recipes on Southern Plate my clicking here. 

Candies and Christmas Snacks 

Microwave Chex Mix

Holly Jollies - One of the most popular posts of all time on Southern Plate. Click to see why!

Double Layer Peppermint Bark

Brady’s Butterscotch Chow Mein Candy - Some folks call these haystacks. I just call them yummy

Homemade Caramels – You’ll be spoiled! 

Homemade Caramel Corn - This makes great gifts!

Quick, Easy, and Delicious Homemade Turtles  - Ever made turtles out of pretzels, rolos, and pecans? They sure are good!

 Want to give a gift from the kitchen but short on time? 

Below are some of the gift mix recipes on SouthernPlate.com and each comes with printable tags as well! 

Fruit Crisp Mix

Pecan Pie Muffin Mix

Chocolate Gravy Mix

S’more’s Kits - great to hand out to classmates or co-workers!

Snowman Soup - another classroom favorite! I actually got this recipe from my First Grade teacher  

 Sugar Free Cappuccino Mix 

FUN Crafts for your little ones (and you!)

Easy Reindeer Shirt – and fun Reindeer gift ideas for Grandparents!

Christmas Mice with Candy Cane Tales (Includes printable template)

Click here to see my favorite Christmas Cookie Recipes! 

 ”Appreciate what you have before it becomes what you had.”

Submitted by Mona Hickey. Contribute to our collection of inspiring and uplifting quotes by clicking here. 

Stay tuned for my Favorite Holiday Gifts Guide and lots of giveaways coming up in a few days! 

We’ve never been fruitcake fans, but we do love our fruitcake cookies! Dried fruit layered with cinnamon, brown sugar, and just enough flour and butter to hold it all together until it reaches your mouth! Mama has made fruitcake cookies each year for as long as I can remember. She goes shopping for the candied fruit each year *after* Christmas, when it is on sale, and stores it in her freezer until the holidays roll around again and we all get to craving the brown sugar/fruity goodness of these yummy cookies.

Mama’s recipe is traditional and wonderful, but this year I worked up a simpler version with less fuss. I sent a platter of them to my mother’s house for her approval and she called this morning to get the recipe. She said she’s gonna make my version instead of hers this year to give herself a little break because “They taste every bit as good and sure are a lot easier!”.

So here is my easier version. No dropping dough or cookie sheets. Just pat it all into one pan, cook and let it cool and rest overnight, then cut into little bites and enjoy. Because we all have Christmases when we really want the fruitcake cookies, but a little break would be nice, too!

You’ll need: Baking Mix, Margarine, Chopped walnuts, sliced almonds, raisins, dark brown sugar, vanilla, cinnamon, one egg, and Candied Fruit Mix or chopped candied dried fruits of your choice.

Notes about ingredients and substitutions: 

Baking Mix – Some folks aren’t familiar with “Baking Mix”. Bisquick is a brand of baking mix and that usually strikes that note of recognition with them Bisquick is not my favorite baking mix. I prefer House Autry (which can’t be found where I live) or Pioneer Brand. I do get Bisquick if I have to make a really large quantity because it comes in larger boxes, or if I can’t find the other two that I prefer. You can also make your own homemade baking mix by using one of the gazillion recipes found on the internet

Nuts - I’m using chopped walnuts because they are so much cheaper than pecans. Feel free to use whatever nuts you have on hand.

Dried and Candied Fruit – My mother doesn’t like the fruit cake blend of candied fruit as much as I do so she uses only candied cherries in her fruit cake cookies. I love the added citrus fruits in the candied fruit mix Please tailor this to your own preferences and taste.

Brown Sugar - I’m also using dark brown sugar because I just really like dark brown sugar. You can use light if you prefer.

Margarine - You can substitute butter for margarine in this recipe but I prefer margarine in this one. These cookies have a longer shelf life and ship very well thanks to the margarine. Note: If shipping, be sure and let them sit for at least a day before cutting and package in a single layer so they have less chance of being smooshed.

Vanilla - I’m using real vanilla because someone gave it to me. For those of you purists, enjoy this picture but don’t get too comfy. You’ll see me using bargain imitation vanilla again soon enough I’ll cheerlead your personal choice all the way but we’re running on a two way street here

Melt your butter in a large mixing bowl.

Add in baking mix, brown sugar, cinnamon, egg, and vanilla.

Stir that up until well combined.

Now add in all of your nuts and dried fruit. 

And stir that up really well.

This will take some elbow grease (just a little bit) to get it all incorporated because your batter will be absolutely

filled with chunky goodness but that’s what is going to make it taste so stinking good!

Now spray an 8×8 pan really well with cooking spray.

Yes, this only makes one 8×8 pan, lol. We’re going to cut them in little squares though so it will end up with a lot.

Dump in all of your dough. 

Pat it out a bit with your hands to fill the pan.

Bake at 350 for 35-40 minutes.

Allow to cool completely.

Let rest overnight before cutting.

“Its a good day to have a good day!”

Thanks to LAuren for submitting this quote. Click here to read more (there are over 1400 so far!) and add your own!

I had a wonderful time at Great Day Houston a few weeks back when I went to film a segment on Homemade Christmas Gift Ideas for Southern Living. Below is the segment if you’d like to see it. After that, be sure and scroll down for easy and inexpensive ideas for some homemade gifts that would be great for children, co-workers, faculty, and more!

To see the full list of recipes I used in this segment and more photographs of the crafts we made, click here to visit my blog on Southern Living.com.

Want more Homemade Christmas ideas?

I did a whole series of posts back when I first started blogging. Check out the great recipes along with package ideas below!

Note: I took these photos three years ago. I have now set a personal goal to take better photos this year  

S’more’s kits

These are so much fun to make and cute as a button to gift! They are economical enough to allow your child to make one for every member of their class. Also great for co workers, grandchildren, and anyone else who has a love of chocolate and marshmallow goodness! Includes printable tags.

Chocolate Gravy Mix 

We make these assembly line style and let the kids pass them out to every member of faculty at their schools!

Homemade Hot Chocolate Mix and Snowman Soup Kits (Includes printable tags) – Homemade Hot Chocolate mix is easy and DELICIOUS! Plus, this post is just too precious because I wrote it two years ago and my kids just look so little! 

These are just a few of my homemade gift ideas you might enjoy. There are plenty more on SouthernPlate.com and more to come this season! 

Gratefully, 

Christy 

Goodness gracious almighty! Is it just me or are the holidays coming up on us faster than a freight train? At first I was trying not to mention them on Southern plate because, you know, there are holiday police out there waiting to pounce if we mention the holidays “too early”, but then my mother called this morning and said “You know our Thanksgiving is this coming Sunday” and I just had to blink.

So I’m just gonna come on out with it and tell ya – My house is decorated for Christmas and I’m thrilled to death. I know, some of you are thinking “But Thanksgiving is first! You can’t decorate until after Thanksgiving!” Well that all depends on what you’re giving thanks for. The thing I’m most thankful nowadays is the entire meaning behind Christmas, and I’m thankful for that with every breath I take, so what better to give thanks for at Thanksgiving than the meaning of Christmas? ~grins~ Ya just gotta decorate for that… 

My in laws came to visit this past weekend so they could attend my Holiday Cooking Show (I’ll post a recap of that with photos soon!) and while they were here, we put up all of my Christmas decorations.

Is it too early to decorate? Not for me! I’m in the Christmas spirit 365 days a year so getting to take off my hat and let my elf ears show is always a welcome change. So I had my mother and father in law were here for a whole weekend. I’d been traveling some, under the weather for a while, and kinda feeling snowed over with all the work I had on me and I thought “HEY! They can help me with the Christmas decorations!”

With all of us working together we got the halls decked and trees trimmed in no time flat. I was on a roll so to top it off I even made Christmas cookies and the kids had a wonderful time decorating them with their grandparents. We had a great weekend before the folks had to head back to Georgia and we would have missed out on all of that had I stuck to any one person’s plan or ideal time frame as to when holiday activities should happen.

We even got the lights up on the house, so I can heave a sigh of relief that we got through one more year without my husband falling off the roof – I always worry about that. Now little Teaaspoon (our kitten) is enjoying the wonder of a Christmas tree. We have yet to explain to her that it isn’t her personal chew toy or kitty winter wonderland themed obstacle course. I think we need to post before and after pics of our trees when we have cats…

Speaking of trees, we got a new tree this year. It is somewhat smaller, not as big in girth, but still pretty tall and just fits in our den a little better. I went all over tarnation looking at trees before settling on this one. It came from Hobby Lobby (oh my, they have beautiful trees). The display model was on a revolving base and it was just beautiful. I had every intention of getting that base until I found myself gazing at the tree on my third visit to the store standing next to a sweet lady who said “I sure do love that base, but my cats would have fits”. She had a point ~Watches at Teaspoon eyes a sparkly ornament hanging just out of her reach…~

Artificial tree? Yup, it sure is. I’ve always loved real Christmas trees but the winter before I started college (when I was 23) I was in the midst of a mad dash to make as much money as I could in order to make it through my first semester and took an evening and weekend job at a Christmas tree farm. I worked in a credit union during the day and then headed out to Greenbriar, Alabama to hand out saws and explain the finer points of tree cutting for all of the days leading up to Christmas. I’ve never been so cold for so long in all of my life. Just looking at a live tree now makes me want to find an electric blanket and a few more pairs of socks. As a result, I’m one of the few people whose heart (and toes) feels considerably warmer around an artificial pine

So as we head on into the final stretch before Thanksgiving, I thought I’d bring you a quick and easy skillet supper. This is one of those meals that just makes your stomach feel good when you eat it. I could eat this every day of my life and be happy as a lark so I hope you get to try it soon. My son was feeling under the weather when I made it yesterday and I took him a plate and said “Here baby, try to eat this.” He saw what it was and said “Don’t you worry one bit Ma, I’ll SURE be eating all of that!”

**Note: To make this vegetarian, just use cream of celery soup in place of the cream of chicken and ask your hens to lay off the worms before their “big day”.

Just kidding…:)

~Giggle~

You’ll need: Chicken breasts, a can of cream of chicken soup (I’m using fat free*), a package of ranch dressing mix (dry), a bag of frozen vegetable blend (your choice), and some egg noodles.

You’re also going to need a little bit of milk, just 1/2 a cup.

I forgot to put that in the photo because … well when the day arrives that I only have to think about one thing at a time I’m just sure I’ll remember to put everything in the photo them. Unfortunately that isn’t today and as they say tomorrow isn’t looking good either .

*Occasionally I grab something like fat free soup just to show y’all that you can use it and it won’t make a difference. If fat free makes you happy or if that is what you have on hand, knock yourself out. It’ll be just as good. If you don’t have fat free, please don’t go out buying it just for this recipe. On a normal day (one in which I was just doing whatever I wanted and not trying to prove a point) I’d just use regular cream of chicken soup.

Place a little bit of oil in the bottom of your skillet and heat over medium heat.

Add your chicken breasts and cook over medium heat, turning as needed, until lightly browned on both sides.

Once your chicken breasts are browned on both sides, add in the cream of chicken soup, dry ranch dressing mix…

and milk.

Stir that up a bit as best you can.

Note: Your chicken breasts won’t be done at this point, just browned on the outside. That is okay because we’re fixin’ to finish cooking them.

This is our chicken with our little sauce we made all stirred up.

Now cover and reduce heat to simmer for about ten minutes, or until chicken is cooked through and no longer pink in the center.

After about ten minutes of simmering this is what you’ll have.

That sauce is absolutely delicious and we’re about to toss some veggies into it to make it even better.

I like the California blend of veggies that has carrots, cauliflower, and broccoli in it but you can go with whatever you like here.

Pour your frozen vegetables into the skillet and stir them up a bit to coat them.

Continue cooking this whole shebang until the veggies are tender.

Voila! Dinner is done

Salt and pepper to taste if you like, but I like it just as it is.

The ranch dressing mix gives it a fantastic, well seasoned flavor and the cream soup and milk join in to make a delicious gravy, perfect for serving over cooked egg noodles.

Like this.

I’m a talkative person, but it’s not a conversation unless I hear back from you!

Please leave a comment below  

Thank you! 

Christmas is not a time or a season but a state of mind.

To cherish peace and good will, to be plenteous in mercy,

is to have the real spirit of Christmas.

~Calvin Coolidge

Towards the end of the week I’ll be giving away an

ENTIRE Set of Calphalon pots and pans!

Be sure to stay tuned to Facebook and Southern Plate for information on when this great giveaway starts!

]]> http://www.southernplate.com/2011/11/creamy-chicken-skillet.html/feed 102 http://www.southernplate.com/2011/06/lemon-poppy-seed-bread-from-betty-barnes.html http://www.southernplate.com/2011/06/lemon-poppy-seed-bread-from-betty-barnes.html#comments Wed, 01 Jun 2011 14:28:13 +0000 Christy Jordan http://www.southernplate.com/?p=14925 Pin it

I’m so very honored to have a chance to know each one of you. We’re a family made up of good hearted, hard working, life triumphing, loving people and when we come together on Southern Plate the atmosphere is truly amazing to experience.

Today’s guest kitchens recipe and story are yet another perfect example of that. I’m about to send out another call for submissions to email subscribers so make sure you’re signed up and watch your inbox for details on how to submit your family’s cherished recipe for possible inclusion in Southern Plate Guest Kitchens. I know you’ll enjoy hearing from Pat today and join with me in sending love to both her and her wonderful mother for sharing this delicious recipe with us.

Gratefully,
Christy

My Gorgeous Mom, Betty

Hey Christy!  I’ve been following your blog for a while now and your cookbook release as well.  I’m so excited for you!

The recipe I’m submitting to your Heritage Recipes is from my Mom, Betty Barnes.

Mom is 88 and still quite spry.  She is an excellent cook now, but when she married my Dad in 1942, she couldn’t even boil water. My Dad taught her to cook, bake, and put up canned goods.

I’ve taken over the daily responsibility as her health is beginning to fail.  I graduated from culinary school in 2009 at the age of 47!   The recipe I’d like to share is for “Lemon Poppy Seed Bread” and is one of my best-loved recipes from my Mom.  True, it uses a cake mix, but sometimes you just GOTTA! LOL

~Pat Barnes

Recipe from Betty Barnes, given by her loving daughter, Pat.

Me (Pat Barnes)

To see a complete list of all of the wonderful Guest Kitchens Posts so far, please click here.

I’m a great believer in luck and I find the harder I work, the more I have of it.

-Thomas Jefferson.   Submitted by Amy. Submit your quote by clicking here.

]]> http://www.southernplate.com/2011/06/lemon-poppy-seed-bread-from-betty-barnes.html/feed 32 http://www.southernplate.com/2011/05/grandmamas-orange-supreme-cake.html http://www.southernplate.com/2011/05/grandmamas-orange-supreme-cake.html#comments Wed, 11 May 2011 14:26:53 +0000 Christy Jordan http://www.southernplate.com/?p=14733 Pin it

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This is one of my Grandmother Lucy’s favorite cakes so she often has it sitting under a dome on her counter whenever folks come to visit. It is very moist and flavorful, just the right thing for a hot summer’s day or a picnic.

Grandmama was a career woman, working as a secretary for Morton Thiokol where she met my beloved Grandaddy (the one I talk about at the start of the last chapter of my cookbook). For extra income she got up early each morning and  made a big batch of sausage biscuits, which she sold from her desk for fifty cents each. She did this for as long as I can remember and the men who worked there filed in every day to get them. Her biscuit money was used for all sorts of things, but more often than not it went to help out various folks who might need “a little something extra”. Grandmama says “I made a whole lot of money through the years with those biscuits…”

Most of her food was given away though, and her aluminum cake carrier made countless trips to work toting this Orange Supreme cake. If you’ve never had it before, you’re in for a treat. If you have had it before, you’re probably making out your grocery list now ~grins~. You won’t be disappointed!

You’ll need: Orange Supreme Cake Mix*, Apricot Nectar* (I couldn’t find it so I am using Mango Nectar), Oil, Sugar, and 4 eggs.

*Duncan Hines has an entire line of supreme cake mixes but not all grocery stores carry them. I was not able to find this at Wal Mart but did find it at Krogers.

*Nectar is commonly found on the fruit juice aisle.

Place all ingredients in a mixing bowl and mix up with an electric mixer until well combined and smooth.

Using cooking spray, grease a bundt pan. If you have a bundt pan that tends to stick, you might want to grease and flour it instead.

This bundt pan is my Mother’s Day gift. I baked with one like it when I cooked with Paula Deen and thought I’d get one for myself as a little souvenir.

It really releases cakes like a charm! Here is a link in case you’d like to get one for yourself. I just love the blue color

Paula Deen Stoneware Sunflower Fluted Mold, Aqua

There is a funny story about me, Paula Deen, and this dish. I loved the dish the moment I saw it and during a break in filming I asked Paula where she got it. She replied “Oh, it’s mine.” I thought that was an odd answer. I mean, of course it was hers, we were in her kitchen. I didn’t realize until the next day that she meant it was from her line! ~snickers~

Pour your batter into the bundt pan.

Of course, this is called a “fluted mold” because the term “bundt pan” is trademarked but I’m just gonna call it a bundt pan because I feel like walking on the wild side today.

Bake at 325 for one hour. Allow to cool ten minutes in pan before turning out to cool completely.

Now, if you want we can make a glaze for it.

Glazes are super simple to make so lets just whip up a confectioner’s sugar glaze real quick because it will make our final picture prettier.

Place about a cup of confectioner’s sugar in a small bowl. Add in two tablespoons of softened butter (or margarine)

Add in a tablespoon of milk.

Cut all of that together with a fork and add a weeeee bit more milk.

Add the milk just a tablespoon or so at a time because we want this to be the consistency of glue and it can get too thin really fast.

No worries though, if it gets too thin, just add more confectioner’s sugar.

You should also add a teaspoon of vanilla or butter flavoring too, but I don’t have a photo of that so use your imagination

This is the consistency I want. It is like school glue and will go over the cake really well. Drizzle that over your cooled cake.

And serve to those you love

Each morning at my son’s school, after the Pledge of Alligance (which includes “One nation under God” : ) ), the children say the school promise which is:

I promise to make all my actions, positive actions. Failure is not an option.

Submitted by Debi. Submit your quote by clicking here.

]]> http://www.southernplate.com/2011/05/grandmamas-orange-supreme-cake.html/feed 76 http://www.southernplate.com/2011/04/aunt-sues-orange-juice-cake-from-danielle-dykman.html http://www.southernplate.com/2011/04/aunt-sues-orange-juice-cake-from-danielle-dykman.html#comments Sun, 10 Apr 2011 14:34:17 +0000 Christy Jordan http://www.southernplate.com/?p=14488 Pin it

This recipe for an Orange Juice Cake was passed down to me by my Aunt Sue, about a year ago. My Aunt Sue and I have always been very close, when I was a little girl she loved to take the curling iron to my hair and add a dab of makeup to my face then take me through every room in her house (except the bathroom of course) and take tons of pictures of me. She always wanted a daughter, but had 2 sons instead. So as her only nieces, my sister and I were obligated to get dolled up by her, at least once a week. I have always been told I look like Aunt Sue’s daughter instead of my momma’s, but I love my momma!

The recipe itself it special to me because it is my grandpa’s favorite cake ever! I have been my grandpa’s girl since I can remember. My dad passed away when I was 7 years old, and I do believe my Pa made a special effort to not let me feel left out at any time. During the long summers as a child my cousins ( all boys) and I would love to go play and wade around in the creek. He was usually busy during the day and would persistently tell them boys “No!” But all I had to do is walk up to him, put my little hand in his and give him that sweet “Papa, can we go to the creek?” and it worked every time.

About 4 years ago while I was home for the summer  from college, I was helping Ma and Aunt Sue cut and freeze corn out of the garden. Pa walked in the kitchen holding his chest. He thought he had heartburn and being stubborn went on to bed. He woke up the next morning, drove himself to the hospital and found out he had a heart attack. He was sent on to a larger hospital and ended up having a triple bypass. This was probably the scariest time I had experienced since my own dad died. But Pa made it through and the only thing he wanted to eat was this darn orange juice cake (despite being told to watch his diet). He said if he was gonna die, he was gonna die happy and full. (Thats my pa! hehe).

So since I love my Pa so very much I make him this cake every chance I get. He always makes sure to tell me how good it is too.

Danielle Dykman

Danielle and her Aunt Sue

In the spring, at the end of the day, you should smell like dirt.

~Margaret Atwood

I really need more quotes so if you have a moment, please hop on over to our “Give A Penny” page and leave your favorite inspirational, motivational, or otherwise uplifting quote. Thank you so much! Gratefully, Christy

]]> http://www.southernplate.com/2011/04/aunt-sues-orange-juice-cake-from-danielle-dykman.html/feed 75 http://www.southernplate.com/2010/08/house-autry-pork-chops.html http://www.southernplate.com/2010/08/house-autry-pork-chops.html#comments Mon, 02 Aug 2010 17:52:21 +0000 Christy Jordan http://www.southernplate.com/?p=10261 Pin it

When we returned from our trip to  House-Autry Mills in North Carolina, I was all ready to set into some serious time in the kitchen putting all of my ideas to work. We’d already fallen in love with the onion hush puppy mix and I called to tell my brother about it, only to find out that he had been a long time devotee himself. He asked what all I had done with it and I told him the obvious: I’d made hush puppies. To that he replied “Ya know what I like to do with that…”

Now my brother is one of those c-o-u-n-t-r-y boys who talks  r-e-a-l slow, giving his drawl time to roll out at it’s leisure. He’s also not a big talker as it is so when he does see fit to impart a bit of cooking wisdom, its usually pretty good, but you gotta sit and wait for it because he talks so  s-l-o-w. In his defense, I’ll admit that I tend to talk about ten times faster than he does but I don’t really think its me. I think some folks just don’t listen fast enough.  So, some five minutes later, when Bill had found adequate time to formulate his words, I got the recipe, a real intricate one:

“I like to take that hush puppy mix ‘n bread me some pork chops in it. That makes ya some good pork chops”

Well it sure did sound good, so I made them that night. My husband  was nigh on tearful as he sat at the dinner table and actually facebooked and tweeted about how good his supper was.

I made them the next night, too. Then, when my in laws came to visit for the fourth of July, I made them again. I’ve lost count of how many times I’ve made these at this point but guess what I’m making for supper tonight?

Sometimes my brother has a good idea after all.

Here is the cool thing about this recipe, you’re going to end up with fully seasoned and very flavorful chops, but you only need two ingredients: Onion flavored hushpuppy mix and pork chops.

You’ll also need a bit of oil to fry them in.

*There is a graphic at the end of this post that tells you where you can find House Autry products.

Pour your oil to a depth of about 1/4 of an inch into a skillet. Place this on medium high heat so the oil can get heated up a bit.

I use a smaller skillet so I won’t have to use as much oil to get the depth I need. I also use plain old vegetable oil, store brand of course.

Pour about a cup of hush puppy mix into a bowl.

Now just press your pork chop into the mix.

You don’t need to batter it in anything ahead of time, as long as it is thawed it will work just fine.

Press on each side to get it coated.

Then gently put it into your hot oil. This looks like I didn’t have any breading on the side but I did, it just got wet when it hit the oil.

Make sure you are careful here, the oil is hot – you know, because you put it on a hot eye and all.

You can see if your oil is ready by flicking a little pinch of hush puppy mix or flour into it and seeing if it sizzles.

Get all of your chops in and let them cook until browned on the first side, then turn and brown on the other side.

Like this

Make sure they are cooked through and no longer pink in the center.

and enjoy some of the best fried chops you’ve ever had!

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House-Autry Pork Chops

Ingredients

• Hush Puppy with Onion Mix
• Thawed pork chops (can be thin or thick cut)
• Vegetable oil for frying

Instructions

1. Pour oil into a skillet to a depth of about 1/4 of an inch. Place on medium high heat while you prepare the chops.
2. Pour about a cup of hush puppy mix in a bowl. Press each side of each pork chop down into the mix. Turn heat down to medium and carefully place chops in hot oil. Cook until browned on bottom and then turn, continuing to cook until browned on the top and no longer pink in the center.
3. Remove to place on a paper towel lined plate before serving.

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Note: There is a print link embedded within this post, please visit this post to print it.

These are stores that carry House Autry Products. Please note that not all of them carry the full line. I get my Onion Hush Puppy mix at Krogers where I live and my Wal Mart carries the breaders, but not the hush puppy mix.

One day your life will flash before your eyes,

make sure it’s worth watching.

Submitted by Carol Goss. Thank you, Carol! Submit your quote here.

Disclaimer: This post was not sponsored by House-Autry, but they did give me the cute little graphic that shows where to find their products!

I know you’re busy. Believe me, I do. I don’t care what it is you list as your job description on your Facebook page, I know your time is a valuable premium and you’d rather have a little more of it. Know what else, though? I also know that you like to eat. If you’re here now, chances are pretty good you like to bake as well ~grins~.

See how well I know you? That’s why I like to bring you these easy recipes that take up a lot less of your time than you’d think and don’t require a lot of fussing with. Today I’m bringing you some great flavors of a classic – Oatmeal Scotchies- combined into the ease of a bar cookie. I love making traditional cookies but bar cookies cut the time and work in half and offer up the same flavor in a more sturdy vehicle. That’s why they get included in my mailed care packages on a regular basis, or brought along with me when I travel and want to bring treats for the kids to enjoy along the way.

With a tender soft cookie, these taste of butter, brown sugar, butterscotch, and raisins, and remain moist and delicious in your cookie jar – if they live long enough to make it there. This is also a great recipe to let kids help out with! Oh, did I mention they are made with baking mix? It just keeps getting easier…

You’ll need: Raisins, Baking Mix, Dark Brown Sugar, Oats, Cinnamon, Egg, Butter, Vanilla, and Butterscotch Chips

I’m using a Buttermilk Biscuit Baking Mix by House-Autry. I normally use whatever baking mix I can find but I really feel like this one makes a richer cookie. You can use whatever you have on hand.

Melt butter in the microwave and place in a large mixing bowl. Add baking mix…

and brown sugar

Add egg and oats

Stir that up real good

Add in butterscotch chips

and raisins

and then toss in your cinnamon and

Vanilla

Stir that all up well

grease an 8×8 pan

Bake at 350 for 25-30 minutes.

Enjoy an after school or coffee treat!

Note: There is a print link embedded within this post, please visit this post to print it.

“It isn’t what you have, or who you are, or where you are, or what you are doing that makes you happy or unhappy. It is what you think about.”

~Dale Carnegie. Submit your quote here.