Easy Blueberry-Pineapple Cobbler

Easy Blueberry-Pineapple Cobbler

1 Box of white or yellow cake mix
2 sticks of butter or margarine
1/2 Cup sugar
1 pint of fresh or frozen blueberries or 1 can blueberry pie filling
1 20 oz can of crushed pineapple
1/2 to 1 Cup of chopped pecans

Directions:

Preheat oven to 350 degrees
Melt Butter.
Grease a 8 X 12 Glass pan using your cooking spray substitute
in the pan place your blueberries and crushed pineapple (I drain pineapple a little but not all) add sugar, if you use pie filling omit sugar, and mix.  In a separate bowl mix dry cake mix and pecans use amount of nuts according to your taste.  Sprinkle  dry cake mixture over blueberries and pineapple.  Drizzle ALL of the butter over top of cake mixture.  Place into oven for 45-50 minutes until golden brown.  This cobbler is wonderful.

A Little Reminder

A little reminder:  Right now while everything is fresh and plentiful, sit down and think about what you are going to cook for Thanksgiving and Christmas.  Then go to the farmers market or the garden and freeze the ingredients.  This will help so much and be so much better when you do not have to run around and try to find the things you need to prepare a large holiday meal.  I will guarantee that it will taste better too.  Even if you do not normally "put up" food for the winter just having the satisfaction of knowing you are prepared for that holiday meal will be great.

Happy Birthday Julia Child

Happy 100th Birthday Julia Child! (August 15, 1912 – August 13, 2004)

Southern Cornbread

 Cornbread is served almost as much as biscuits here in the south so here is my recipe... (hint: it's the same one on the back of the Martha White Cornmeal package shhhhh!)  Some tips before you start.  An iron skillet is essential when making southern cornbread, always use one unless you are making muffins or cornsticks and use cast iron for those if possible.  My mother taught me and her mother taught her to place the oil from the recipe below into the skillet and place in the oven while it preheats, once the oven is hot and so is the skillet, take it out of the oven and pour batter into hot oil.  This "seals" the bottom and the sides by cooking it and makes your cornbread crusty on the outside and moist on the inside.  Also I have never had cornbread to stick using this method.

Southern Cornbread

Ingredients:
   
1    large egg
1 1/3    cups milk OR 1 1/2 cups buttermilk
1/4    cup  vegetable oil or shortening or lard
2    cups Martha White Self-Rising Buttermilk Corn Meal Mix




Directions:

1.    HEAT oven to 450ºF. Place oil in skillet. Place skillet in oven 7 to 8 minutes or until hot.
2.    BEAT egg in medium bowl. Stir in milk and corn meal until smooth. Batter should be creamy and    pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan.
3.    BAKE 20 to 25 minutes or until golden brown.
4.    Let rest in skillet a few minutes before serving.

Just sitting down at the kitchen table with a cup of coffee and reflecting on what a busy summer this has been.  Peaches, Blueberries, Grapes, Green Beans, and Tomatoes.  Pickles, sweet and dill, and some relish also.  I will make kraut from fall cabbage and still have some half runners that will be ready soon.  While I work in the kitchen I always keep in mind how good these things will be when its cold outside.

Easy Coconut Cake

Good morning ya'll...  I had a wonderful day yesterday, taking advantage of this cool weather.  I whipped up this easy coconut cake and everyone that came by enjoyed it so much.

Easy Coconut Cake

Makes: 1 9×13″ cake
Ingredients:

•  1 white cake mix (or yellow, but we think it’s prettier with white)
• Eggs, water, and oil, according to your cake mix directions
• 1 can coconut milk (found in the Asian food aisle of your grocery store)
• 1 can  sweetened condensed milk
• 1 small carton Cool Whip
• 1 small package coconut

Directions:
Bake cake according to package directions in 9×13 pan.  Immediately after removing from oven, punch it all full of holes with a fork. Pour Eagle Brand milk over hot cake, then coconut milk.  Let cool.  Spread 8 oz. Cool Whip over cooled cake, and then sprinkle coconut over top.  Let set in refrigerator for about 8 hours (or more).

I have spent the day canning tomatoes , and got 15 more quarts.  I did get to be outside for a while to enjoy this nice cool weather that we are having.  My Tattler reusable canning lids came today and I used them on some of my jars of tomatoes, cant' wait to see how they do.  They did pass the Foodsaver Vacuum seal test using my mason jar attachment.  Worked just as well as regular canning lids.

Since the temp is in the upper 60's I think I will go to the County Fair and check out the home economics, and agriculture exhibits tonight.  Have a good evening ya'll...