Posts Tagged ‘Southern Plate’

A long time ago, I made an orange juice cake and remembered it as being so moist and delicious.  Fast forward a few years and that recipe kind of got lost in the shuffle until I received a new Bundt pan for Christmas. My uncle mentioned an orange juice cake and bells started going off in my head so I knew that I had to make one again. 

I couldn’t find my old recipe so off to the world wide web I went in search for one.  Of course, Christy at Southern Plate had a recipe on her site and it was just as I remembered it.  The method of piercing the cake and pouring the sauce over it while it is still in the pan makes it so good. 


For the cake:

1 box yellow cake mix

1 small box instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

1 cup orange juice (I used Florida’s Natural.  The cheap brands give this cake an odd flavor.)

1 cup chopped pecans, toasted

For the glaze:

1 cup granulated sugar

1 stick unsalted butter

1/4 orange juice (Name brand again.)


Preheat the oven to 350 degrees and prepare a Bundt pan.  Mix all of the cake ingredients together and stir until smooth.  Pour in the Bundt pan and bake for 35-45 minutes or until a knife comes out clean.

Put the glaze ingredients in a medium sauce pan and cook over medium/high heat for 4 to 5 minutes, stirring constantly.

While the cake is still in the pan, poke several holes into the cake with a knife and pour the glaze over it.  Then let the cake cool for 10 minutes before removing it from the pan to cool.  The sauce should soak into the cake completely in that 10 minutes.  If it hasn’t, just wait another 5 minutes or so before turning out the cake.




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I have a confession to make…as much of a chocoholic as I am, pineapple upside down may be my favorite cake.  I know, I know…the sacrilege of it is obvious.  How can this little semi-homemade cake be a chocolate lover’s favorite?  I am afraid I can’t answer that question except to say that it just is. 

This is also a dessert that my Nanny has made and still makes a lot so maybe that is why it is so special to me.  In fact, I had never made one myself until just a few weeks ago.  I guess I just always left it up to her.  Hopefully now it won’t be her sole responsibility to be the upside down cake maker all the time even though I don’t think she minds it too much.

I used Southern Plate’s recipe for this one and it is a good one just like all of Christy’s recipes.


1 box yellow cake mix

1 large can pineapple slices

1 stick butter

1 cup brown sugar


In a 9×13 inch baking dish, melt the butter while the oven preheats to 350 degrees.  Once the butter is melted, remove the pan from the oven and sprinkle the brown sugar over the entire pan.  Place the pineapple slices on top of the brown sugar, reserving the juice.


Prepare the cake mix according to package directions, substituting the pineapple juice for the water.  If you don’t have enough juice just finish up the amount you need with water.  Slowly pour the cake batter over the pineapple slices.  Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Let it cool in the pan for about 10 minutes and then turn it out onto a cake plate or platter.  Oh, this is so so good!  I could eat some right now.



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There is something about jams and jellies made at home with fresh ingredients that just can’t be beat.  I had never tried to make any myself since I wasn’t very knowledgeable and, to be honest, just a little scared of using a pressure canner.  When I found this freezer jam recipe over at Southern Plate, I thought that it might just be doable.

There is a peach tree growing on a farm owned by my in-laws, and for some reason it produced a lot of peaches during this odd growing season.  My FIL mentioned that he would like some “preserves” so I went looking for a recipe and found the one I mentioned above.  This was so easy!  Before I started the process, I sanitized the jars by using the sanitizing cycle on my dishwasher.  So simple!

Peach Freezer Jam

2 lbs. peaches (enough to make about 3 cups mashed peaches)

4 1/2 cups sugar

1 box Sure Jell

2 tbsp. lemon juice


Peel, pit and dice peaches.  Mash these with a potato masher or fork.  The potato masher is a lot faster and easier.  Leave a few small chunks.  Pour the sugar in the mashed peaches and stir until sugar is dissolved.


In a medium sauce pot, place 3/4 cup water and add the Sure Jell.  Bring this to a boil while stirring constantly.  Boil for one minute then pour this into the fruit mixture.  Stir well until the sugar is completely dissolved.

Pour into the sanitized jars making sure to leave about 1 inch of empty space at the top.  Clean the edges of the jars so the lids will not stick to them.  Place the lids on the jars and leave at room temperature for 24 hours.  Then put what you are going to use soon in the fridge and freeze the rest.  This jam will keep in the refrigerator for about 3 weeks and in the freezer for 1 year. 

This had the most awesome sweet peach flavor I have ever tasted.  The peaches that I used were white peaches so mine didn’t have that bright vibrant peach color, but the flavor was out of this world.


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This recipe was a tease for a few weeks on the Menu Plan Monday posts because I just couldn’t seem to get it made. Well, I finally did and it was very good!  The cake part is just a plain yellow cake made from a mix which is good, but the boiled icing made it great!  The cooked frosting sets up until it is almost fudge like in consistency, so work fast after you take it off the heat.

The story behind this recipe in the Southern Plate cookbook is so cute.  I won’t pass it on here since it is not my family story to share, but go get this book and read it!  It is really sweet!

1 box yellow cake mix

1 1/2 cups granulated sugar

7 Tbsp. milk

2 Tbsp. shortening

2 Tbsp. butter

1/4 tsp. salt

1 tsp. vanilla extract

1/2 cup creamy peanut butter


Prepare the cake mix according to package directions, baking it in a 9×13” baking dish. (Note: I used 2 square 8” dishes because I was taking this to 2 different places.)

While the cake is cooling, combine the sugar, milk, shortening, butter, and salt in a medium heavy saucepan.  Bring to a rolling boil, stirring constantly to prevent scorching.  Once it reaches a rolling boil, stop stirring and let boil for 1-2 minutes, or until it reaches the soft-ball stage.



Remove from the heat and quickly stir in the vanilla and peanut butter.  Beat until smooth and quickly spread over the cake.



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For the July edition of the Picture Perfect Cooking-Southern Plate project, I have chosen a very refreshing drink that I think everyone would love!  It is sweet with just a hint of tartness from a little bit of lemon juice and it goes down so easy.  Sometimes a little too easy, since these juices have quite a bit of natural sugar, so a little glass goes a long way!

I first had a drink like this in the Applewood Farmhouse restaurant in Pigeon Forge, TN a couple of years ago.  I tried to duplicate it, but I could not get the taste just right.  I think Southern Plate did though because this is just how I remember it!  Make this on a hot summer day and watch it disappear!

1 quart apple juice

1 cup pineapple juice

1 cup orange juice

1/4 cup lemon juice


Mix all of the ingredients in a pitcher and chill until ready to drink.  Serve over ice and enjoy!



Please join me at Miz Helen’s Country Cottage where I linked this recipe.

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This recipe is June’s edition of the Southern Plate-Picture Perfect Cooking project and I have to admit that I had my doubts about this one.  I used to love fruit cocktail when I was a kid, but had not eaten it in years.  When I read this recipe I was intrigued, but I wasn’t sure how putting these ingredients together could come out as a delicious cake.  Well, it does! 

You don’t really know there is fruit cocktail in the cake because all of the fruit just seems to bake into the batter and makes this so moist.  Oh, then there is the business of the sauce that goes on top.  Oh. My. Goodness.  The sauce is amazing!  I may try to make the sauce with brown sugar instead of white sugar and see if it comes out like a praline sauce.  Yum!  Try this and you will not be disappointed!

There was one little change I made.  I do not like flaked coconut and the sauce recipe calls for it.  I just left it out and the sauce was still delicious.  Below is the original recipe, but the photos included will not show the coconut.

For The Cake:

2 cups self-rising flour

one 15oz can fruit cocktail

2 eggs

1 tsp vanilla extract

1 1/2 cups granulated sugar


Preheat oven to 350 degrees and prepare a 13×9” baking dish.  With an electric mixer, combine all of the cake ingredients and beat at low speed for about 2 minutes.  Pour into the pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.




For the sauce:

1 stick unsalted butter

1 1/2 cups sweetened flaked coconut

1 cup sugar

1 tsp vanilla extract

1 cup evaporated milk

1 cup chopped pecans, toasted

While the cake is in the oven, make the sauce.  Combine all of the ingredients in a medium saucepan.  Place over medium heat and bring to a boil, whisking to melt the butter and dissolve the sugar.  Boil for 1 to 2 minutes until everything is completely incorporated. 

Using a toothpick, poke many small holes in the top of the hot cake and pour the sauce over.  Let it set for about an hour and enjoy!






I am linking this recipe to Lady Behind The Curtain’s Cast Party Wednesday!

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This is the next recipe in my Southern Plate/Picture Perfect Cooking project and it is another good ‘un!  I made these for my co-workers and myself one night for breakfast the next day and these little gems were still so moist and delicious after setting all night. In fact, they were still moist and delicious the day after that as well!

I would highly recommend making these to take on a trip if you wanted a quick and easy breakfast or snack on the go.  The only mistake I made was not chopping my apples small enough.  They were still good but there were bigger chunks of apple than I really wanted.  Other than that, I loved them and will definitely make them again!

1 1/4 cups self rising flour

3/4 cup granulated sugar

1/2 cup chopped nuts (I used pecans.)

1/4 cup quick cooking oats

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

2 cups peeled, cored and chopped (finely) apples

3/4 cup vegetable oil

1 1/2 tbsp water

Note: I have Penzey’s apple pie spice so I used that in place of the cinnamon & nutmeg.


Preheat oven to 400 degrees and place cupcake liners in a muffin pan (or spray with nonstick spray).  In a large bowl, combine the flour, sugar, nuts, oats, & spices.


In a separate bowl, beat the eggs and add the apples, oil and water.  Pour the egg mixture into the flour mixture; stir just until the flour is moistened.



Spoon the batter into the muffin cups and bake for 20 minutes or until lightly browned.  Enjoy!!





I am linking this recipe to Designs by Gollum’s Foodie Friday!

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Below is the next installment of the Picture Perfect Cooking-Southern Plate Project for your enjoyment.  I really hope you try this little snack cake because it was so easy and oh-so-good! The weekend that I made it I had another dessert planned, but I realized that I had forgotten to get one crucial ingredient so I had to change horses midstream, so to speak.  It’s really hard to make a lemon cake without lemons!  Oops!

I went searching for a substitute for which I had all of the ingredients and found this little gem.  We love bananas and the flavor of this is awesome!  It makes a great dessert, but also makes a darn good breakfast with some orange juice or coffee on the side.

For the cake:

3 bananas, peeled

2 cups granulated sugar

1/2 cup (1 stick) butter or margarine

1 cup milk

1 cup chopped nuts, optional (I used pecans.)

2 cups self-rising flour

2 eggs

1 tsp vanilla extract

For the crumb topping:

1/2 cup (1 stick) butter or margarine

1 cup brown sugar

1 cup flour (any kind)


Preheat oven to 350 degrees and prepare two 8×8” baking pans.  Place the bananas in the bowl of a mixer and add the sugar.  Mix until the bananas are liquefied.



Add the butter and mix until creamed together.  Add the remaining cake ingredients and blend well.


In a separate bowl, combine all of the topping ingredients and blend together until crumbly.  I used my hands to do this, but you can also use a long-tined fork.


Pour one quarter of the batter into each pan and top with one quarter of the crumb mixture.  Repeat this step with remaining batter and crumbs.  Bake for 45 minutes to one hour until a toothpick inserted in the center comes out clean.  Serve from the pan. 

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This is recipe number two in my Picture Perfect Cooking/Southern Plate Project and it is a keeper!  My dad loves lemon-flavored desserts so I decided to try this one and I was not disappointed.  It has a great buttery taste with a kick of lemon, but don’t worry about it being too strong.  These bars strike the perfect balance of sweet and sour in my opinion.

For Crust:

2 cups all purpose flour

1 cup butter, softened

1/2 cup powdered sugar

For Filling:

4 eggs, beaten

1/2 tsp baking powder

2 cup granulated sugar

4 tbsp powdered sugar

1/3 cup lemon juice

1/2 cup flour


For crust:

Preheat oven to 350.  Sift together flour and powdered sugar over the softened butter.  Combine these until the mixture clings together.  I just used my (clean) hands to do this so the crust would not get tough.  Press into a greased 13×9 inch baking dish and bake for 25 minutes or until lightly browned.

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For the filling:

Beat the eggs until the yolks are completely broken and liquid.  Add the remaining ingredients and stir to combine.  Pour over the baked crust.  Bake for 15 minutes or until slightly browned and set.  My oven cooks slow so I had to cook mine for an extra 10 minutes, but check the bars after 15 to see if they are set.  If not, cook at 5 minute increments until they no longer jiggle when the pan is moved.  Cool and cut into bars.  Enjoy!!
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Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold

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If you recall, a few weeks ago on a Thoughtful Thursday post, I said I was starting a Southern Plate-Picture Perfect Cooking Project a la the Julia/Julie Project.  Well, here is my first official entry!

This is Southern semi-homemade at its finest, combining a yummy chocolate cake with a rich milky caramel sauce topped with crushed candy bars and whipped topping.  What’s not to like about all of that?  If all of Southern Plate’s recipes turn out this good, this project is going to be fun!

The only little, teeny-tiny change I made was to the cake mix.  The original recipe called for a devil’s food cake mix and all I had was a milk chocolate so I just used that instead.  You can use either one you like.

1 box chocolate cake mix

1 jar caramel ice cream topping

1 can sweetened condensed milk

1 container frozen whipped topping, thawed

6 fun-size Butterfinger candy bars


Prepare the cake according to package directions in a 13×9” baking dish.  A few minutes before the cake is done, combine the caramel ice cream topping and sweetened condensed milk.


As soon as the cake comes out of the oven, poke holes in it with a big fork.  Go crazy and put as many holes are you want.  Pour the sauce over the cake and allow it to set at room temperature for about 45 minutes.  Notice how all of that good sauce soaks right in.

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Chill in the fridge for several hours or overnight like I did.  Crush the candy bars with a rolling pin.  Sprinkle about 2/3 of the crumbs over the cake and top with the whipped topping.  Sprinkle the remaining crumbs over the topping and enjoy!

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