Mimi's Apricot Nectar Cake

Mimi's Apricot Nectar cake

(everyone in the family loves it... TR just told his mommy yesterday

"just use your 'tasters' to taste it mom... it's what I call YUMMY!")

easy, gone in a flash if the family is around!

preheat oven 350.... cooking time about 45 minutes

ingredients:

1 box white cake mix

1 small box apricot jello (not sugar free)

2/3 cup canola oil

2/3 cup apricot nectar (usually one of the little cans is exactly right... if you don't have apricot

I've substituted pineapple juice)

1 t lemon extract

4 eggs

*mix as listed pour into greased bundt pan

*bake at 350 for 45 minute

DRIZZLE: (be sure to make extra to pour on individual pieces for those who LOVE it!)

1 cup powdered sugar

juice of one lemon

*spoon glaze over warm cake

(seriously.... we make about triple this because Jeff, Troy and the kids love the tart/sweet of the glaze on the cake)

Best Pumpkin Bread you ever ate!

Pumpkin Bread

(with cream cheese ribbon in center)

YUMMMMMMMMY!

I started looking for recipes to match the Starbuck's Pumpkin loaf that we served our guests at the cottages a couple of years ago.

I found this amazing recipe that outshines them all!

It just gets moister and better each day... believe me... you'll have it gone way before it could spoil! ENJOY!

1 LARGE loaf (or bundt pan)

Filling

1 8oz pack of cream cheese

1/3C sugar

1 egg

1 Tbsp. flour

2 tsp. grated orange peel

Batter:

1 1/2C canned pumpkin

1/2 C vegetable oil

1 1/2 C sugar

2 eggs

1/2 tsp. ground cloves

1/2 tsp cinnamon

1 2/3 C flour

1 tsp baking soda

1 C. chopped nuts (as desired)

Directions for filling:

Beat together cream cheese, sugar and flour. Add egg and orange peel. set aside.

Batter directions:

Combine pumpkin, oil and eggs. Stir in sugar, salt, cloves and cinnamon. Mix well. Stir in flour and baking soda. Blend in pecans.

Pour 1/2 batter in a greased and floured large loaf pan.

Carefully spread cream cheese mixture over the 1/2 pumpkin mixture.

Cover with the remaining pumpkin batter.

Bake 1 1/2 hours at 325 degrees until tooth pick in the center comes out clean.

cool on wire rack

Mimi's Lemon Cups (1945 recipe)

**Aunt Linda just sent this recipe that was given

to our Mimi (Mary Etta Wilson Pettersen), in 1945***

Well, then you MUST add Mimmie's lemon cups:Makes 12 custard cups

2 Cups sugar

10 Tbs. fresh lemon juice

4 Tbs, butter

rind of 2 lemons

6 eggs

pinch of salt

3 Cups milk

8 Tbs. flour

Cream butter and dry ingredients.

Pour in mixture of rind, juice, egg yolks and milk.

Fold in stiffly beaten egg whites, Pour into muffin cups.

Place cups in a pan of water and bake 45 min. @375.

Mary Jane Stevens gave this to Mimmie in 1945.

Mimi's Gingerbread

Mimi's Gingerbread

(could anything be more of a comfort food for a time of chaos that is pressing and depressing our financial markets and the political scene?.... let's just make a pan and eat it warm with butter.. let's just remember a simpler time and know that the ONE WHO created us is the One WHO makes the plans!) A MEMORIE FROM MIM'S KITCHEN. THE BEST GINGER BREAD YOU EVER TASTED!! NANA Date: Tue, 07 Oct 2008

HI! (from Aunt Linda... Nana's youngest sister, Eric's mom) Well, we have signs of fall here (Huntsville, AL) so I made gingerbread. (Eric's favorite). I've used Mimmie's recipe all of my life, and I wondered if you have it. It's really wonderful.

 She noted on my recipe card that it came from a White House Cookbook. Anyway, here it is....enjoy;

 Cream together 1/2 cup butter and 1/2 cup sugar. 

Add 1 cup molasses, 

1 tbs. ginger, & 

1 tsp. cinnamon 

Beat in 2 1/2 cup flour then

 2 tsp. baking soda dissolved in 1 cup boiling water. 

Add 2 well-beaten eggs. 

Bake in greased pan for 40-60 min at 350. .