Now your talking!!!!

I saw this post and pounced on it. Love the holidays more for the food and friends than the presents....but no, you guys can not have my presents.

This may turn out to be a virtual covered dish celebration. GREAT IDEA!

Since you guys are like family I am going to share a recipe that (until now) has only been in my family. It was passed down from my Great Grandmother who was a Cherokee Indian raised on a reservation & an outstanding cook... to my Grandma to my Mother to Me. It is syrupy sweet so if you have diabetes like me you can try substituting Splenda for the sugar but I don't guarantee the outcome or just eat it in moderation which I will tell you is hard to do with this cake. Lastly, don't let the prunes detour you from it. You never taste them.
Spice Cake with Glaze
Preheat Oven to 350.
You will need:
1 C. Sugar or Splenda
1 C. Wesson Vegetable Oil
3 Eggs
2 C. Flour
1 t. Cinnamon
1 t. Nutmeg
1 t. Allspice
t. Soda
1 t. Vanilla Extract
1 C. Buttermilk
1 C. Chopped Walnuts
1 C. Cooked Mashed Prunes (Boiled with water & Sugar..See Below)

Glaze:
t. Soda
1 C. Sugar
1/4 C. Butter
1 t.Vanilla Extract
C. Buttermilk

In a medium size saucepan cook over high heat to boil then turn to low 1 large box of prunes with enough water to just cover prunes & 1 Cup of Sugar. Stir Occasionally. Boil on low heat until prunes are very soft and a light syrup forms. About 10 min.Remove from heat. Drain syrup reserving about 5 T. back to add to drained prunes so they aren't dry. Mix with mixer on high until smooth and creamy. They will look a little stringy.

In a large mixing bowl mix together all dry ingredients except nuts first. Then add eggs, oil,buttermilk, vanilla and prunes. Mix on Medium speed until well blended. Lastly stir in nuts.
Pour in cake pan that has been greased & floured.
Bake app. 35 min. or until toothpick comes out clean when inserted in center of cake.
Allow cake to cool.
Using a toothpick poke holes all over the cake. Pull toothpick straight in & out going across, up, & down in rows. This is a dry cake and the more holes the better. If there aren't enough then the glaze will sit on the top of the cake and not be absorbed.

Add all glaze ingredients in a large saucepan. Bring to a boil stirring constantly. Immediately turn to low and allow to boil ONLY 4 MINUTES! Longer = Crusty Glaze Shorter = gritty glaze (from undissolved sugar).
Pour hot glaze evenly over cake. Allow to sit preferably overnight. Do Not Refrigerate.

OH How fun!! will have to dig out a receipe! Great idea girl.
Then again you always have great ideas.
luv ya@@@

"OH" I see just make me type none stop till Christmas huh? And what makes you think for one damm minute Im gonna cough up any of my speciaol recipe's?? So miss Tasmoe can have more fire power for our cook-off???? I already havent typed Mrs TSUZY'S recipe from New Zealand/Australia yet. Now I gotta step up to the plate and be good chef and comply with my Kentucky Beauty and give out recipe's. OK YOU WIN What do ya want special??

ANG40. NO STORE BOUGHT ITEMS, OK

sounds fun,kphelps.i'll be digging thru my recipes (:

I'VE GOT ONE FOR A BANNANNA SPLIT PIE THAT IS NO BAKING. I USUALLY SO IT THE NIGHT BEFORE.
INGredents.
1 OREO PIE SHELL
1 8oz pkg of cream cheese
powered sugar
bannanna's
1 small can crushed pineapples in heavy
syrup-drained
1 8 oz container of whipped cream
nuts are optional chocalate syrup.
along with a cherry.
mix
cream cheese with powered sugar,I just do it to taste, I may use 1 cup, done it so long I don't measure anymore.
mix all together with mixer until smooth.
pour into the pie shell.
layer pineapples over that, then slice bannanna's on top of pineapples. yummy!!!
use the whipped cream for topping, just make it purtty. Swirl it with chocalate syrup. top with nuts. and 1 cherry in the middle for presentation. let the pie set overnight and serve the next day. you can use all low fat ingredents if you please.. this is my favorie pie to make, so easy to make and even better to eat. if big family, you may want to make 2...
HAPPY THANKSGIVING FROM HELEN IN MELVILLE LA.... GONNA GET A GUMBO OR A JAMBALAYA, NOT THIS YEAR.....GO IN PEACE.....

I love to eat...bring on the recipes!!!

Here is a very easy but delicious recipe. If you like hashbrown casserole at the Cracker Barrel then you will love this 3 ingredients too!
1 medium 15oz jar of Hellmans/Best foods mayonnaise
1 medium bag 32oz. Ore-Ida Southern Style Hashbrowns
1 medium box of Velvetta cheese
Preheat oven to 425.
In a large mixing bowl blend together frozen potatoes softened cheese and mayo. Best if you just use your hands and mix like you would a meatloaf. Next spread in a 10 x 13 glass casserole dish and bake for approximately 1 hour or until cheese is golden brown on top.

OK here's a simple one. Circa 1929-- Mobsters style Turkey Derby!!! 2- cups heavy cream. 10 oz>cooked white turkey meat. Salt & Pepper to taste. 3- egg yolks. Bring the cream to a boil in a doulble boiler. Add the turkey and seasoned to taste. Add egge yolks that have been mixed with alittle cream. Let thicken and serve on Large bread seasoned croutons with cranberry jelly. Now you can always add to this but never take away. Food for thought my DS Friends!

Oh it's so on now. My next move is gonna be Deserts. My world famous Grilled peach cobbler.( I know what your thinking? If its so damm famous why havent we heard of it??)Well to me its world famous. Anyways after I get back from the Doc's and crap I will type it up. Dont worry Miss Tasmoe even you can do this one LOL. LOL. And What about that Happy Baker Chick?? Wher are you sister!!!

I love potlucks and the holidays so this is perfect!
Here is an easy salad my mom always makes. The kids love it.

1 can crushed pineapple
1 container cool whip
1 box jello instant pistachio pudding
Mini marshamllows (as many as you can handle)
Just mix the pinapple with the pudding powder. Add cool whip and then marshmallows. Chill overnight. Yummy!

oh crap, now I'm in big trouble!!! since I have type 2 diabetes... hash browns sound so delicious AND sooo yummy and rich... sheesh :-(

i'm gonna print them all off cos they all sound yummy and every one of them is new to me here in the uk.
thanks guys... happy eating:)

Ok, here is a yummy one !

Pumpkin Cheesecake Tarts
*************************
2/3 c.(about 15) crushed gingersnaps cookies
2 T, butter
1 8oz pkg of cream cheese
1 cup PUMPKIN
1/2 c. grated sugar
1 t. pumpkin pie spice
1 t. vanilla
2 large eggs,
2 T sour cream (optional)
2 T. semi- sweet Chocolate chips(optional)

Preheat oven to 325degrees, Line muffin tins with paper cups,Combine cookie crumbs and butter in small bowl,Press scant tablespoon onto bottom of each paper cup, Bake 5 min, Beat cream
cheese,pumpkin,sugar,pumpkin spice,and vanill in small mixing bowl until blended. Add eggs; beat well. Pour into muffen cups, filling 3/4 full,bake 25 to 30 min, Cool in pan on wire rack, remove tarts from pan, Refrigerate until cold, (If desired you can Garnish with the sour cream,
place chocolate chips in small heavy duty plastic bag, Microwave on High for 20 sec, knead, taking 10sec intervals until melted, now cut a tiny corner from the bag and drizzle over tops,

And that is all there is to it, Enjoy!!!!!!!!!!!!!!!!!!!