Wednesdays are long days for me. Usually I work all day and then do a grocery run on the way home. Fortunately it is Chris's day off from the shoppe so he has our usual Wed night fare prepared... potatoes and bacon...
For dessert:
.. we were both disappointed.. the raspberry /chocolate part was good... the jam part... not so much..
I did some knitting on a scrapghan while listening to 2&3 John and the book of Jude.
John was such an encourager. " what is good is from God"..... pretty much sums it up...
Jude cautioned us to be a bit more weary, and I surely agree that those of us saved by Grace should not take advantage to do whatever we please. ..true and wise words...
Rumor has it the sun might shine tomorrow, I'll believe it when I see it... although it is one of my days off I have a doctors appt in the a.m.
One of the highlights of today's rainy day was the factor that sweet Mary Alice brought in a " Cornbread Cake" to the shoppe and they called me over to get a piece to have with my tea this afternoon. There is not a spec of cornbread in this recipe, however the combination of ingredients makes it look like cornbread. Very delicious!
Cornbread Cake:
1 cup granulated sugar
1 cup brown sugar
4 beaten eggs
1 cup vegetable oil
1 1/2 cups flour
1t vanilla extract
2 cups chopped pecans
Bake in a 350 degree oven in a lightly greased 9X11 pan for 30-35 minutes..
Give it a try I think it would make a great picnic cake or for a pot luck.
Hope everyone has a fine day... all day long!
ou won't find any cornmeal in this cake! The pecans lend a cornmeal texture.
1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine
Heat oven to 350 degrees F. Lightly grease and flour a 9 x 13-inch baking dish.
Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla extract. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.
- See more at: http://www.recipegoldmine.com/fourthcake/georgia-cornbread-cake.html#sthash.RJFUI89T.dpuf
Read more at http://www.recipegoldmine.com/fourthcake/georgia-cornbread-cake.html#C7ywywBPwkHwQrrA.99
You won't find any cornmeal in this cake! The pecans lend a cornmeal texture.
1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine
Heat oven to 350 degrees F. Lightly grease and flour a 9 x 13-inch baking dish.
Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla extract. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.
- See more at: http://www.recipegoldmine.com/fourthcake/georgia-cornbread-cake.html#sthash.RJFUI89T.dpuf
Read more at http://www.recipegoldmine.com/fourthcake/georgia-cornbread-cake.html#C7ywywBPwkHwQrrA.99
You won't find any cornmeal in this cake! The pecans lend a cornmeal texture.
1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine
Heat oven to 350 degrees F. Lightly grease and flour a 9 x 13-inch baking dish.
Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla extract. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.
- See more at: http://www.recipegoldmine.com/fourthcake/georgia-cornbread-cake.html#sthash.RJFUI89T.dpuf
Read more at http://www.recipegoldmine.com/fourthcake/georgia-cornbread-cake.html#C7ywywBPwkHwQrrA.99