I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 21, 2016

Hummingbird Cake

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 cups oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple with juice
2 cups chopped pecans, divided
2 cups chopped bananas

Combine dry ingredients in large bowl.  Add eggs and oil, stirring until all is moist.  DO NOT BEAT.  Stir in vanilla, pineapple, bananas, and one cup pecans.  Spoon batter into three well-greased 9" round cake pans.  Bake at 350 degrees until done, about 30 minutes.  Cool 10 minutes.  Remove from pans and cool completely before frosting.

Frosting

3 (8 oz.) packages cream cheese, softened
1 cup butter, softened
2 (16 oz.) packages powdered sugar
2 tsp. vanilla

Combine cream cheese and butter.  Cream together until smooth.  Add sugar, beating until light and fluffy.  Stir in vanilla.  Use as filling and frosting for Hummingbird Cake.  Sprinkle frosted cake with remaining nuts.

This is a rich and delicious cake served at Hopkins Eatery, a place I like to go for lunch.
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