Tuesday, January 27, 2026
Wednesday, December 4, 2024
Sunday, May 12, 2024
Sunday, March 31, 2024
Wednesday, February 14, 2024
Saturday, January 27, 2024
Sunday, May 14, 2023
Friday, January 27, 2023
Sunday, December 4, 2022
Sunday, May 8, 2022
Thursday, January 27, 2022
Monday, May 10, 2021
Another Mother's Day ..... another time
Mary Price Moore Sells ..... standing by her little plot of Iris which we have growing in our gardens still
Sunday, May 9, 2021
Wednesday, January 27, 2021
Happy 91st Birthday Jo
What pandemic? Zippy wants a 91st birthday cupcake! All of our birthdays this past year were social distanced by way more than six feet ... so we can all be together for the next ones.
Sunday, November 1, 2020
Wednesday, October 28, 2020
That's What You Do !
So looking forward next year to listening to someone that knows their ABC's. Someone that instinctively reacts to compassion and the needs of all people. No more love letters to tyrants. America's ethical standards renewed. Experience. Integrity.
Saturday, August 1, 2020
Friday, February 7, 2020
Monday, January 27, 2020
Cheers to 90 Years
Happiest Birthday Jo
From Spring Hill to Cleveland to St. Pete and all in between ... they came!
to eat Sweet Potato Casserole and vegan Lemon Cupcakes and Turnip Greens and Brunswick Stew
YUM
Saturday, June 15, 2019
To sweeten Fathers Day
Not like Jo used to make it but worth sharing. From Americas Best Lost Recipes.
TENNESSEE STACK CAKE
Filling:
3 (6 ounce) bags dried apples
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Just cover apples with water and bring to a boil in a large saucepan. Reduce the heat and simmer until the apples are completely softened. Drain and let cool until barely warm. Puree the apples in a food processor until smooth. Transfer to a bowl and stir in the brown sugar, cinnamon, cloves and allspice. Can be refrigerated for two days.
Cake:
6 cups all purpose flour
1T baking powder
1 t baking soda
1/4 t alt
1/2 cup buttermilk
2 large eggs
1 t vanilla extract
16 T (2 sticks) unsalted, softened, butter
2 cups granulated sugar
Adjust two oven racks to the upper middle and lower middle positions and heat the oven to 350 degrees. Coat two baking sheets with cooking spray.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Whisk the buttermilk, eggs and vanilla in a large measuring cup.
With an electric mixer on high speed, beat the butter and granulated sugar in a large bowl until fluffy - about 2 minutes. Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition until combined.
Divide the dough into eight equal portions. Work with two portions at a time on a lightly floured surface - rolling each out into a 10 inch circle about 1/8 inch thick. Using a 9 inch cake pan as a template trim any excess dough to form two perfectly round 9 inch disks. Transfer the disks to prepared baking sheets and bake until golden brown - 10 to 12 minutes. Rotate and switch baking sheet halfway thru baking. Transfer the disks to racks and cool completely - at least on hour. Repeat with the remaining dough.
This is where I go - WHEW.
Jo would divide dough equally between 4 cake pans and bake like a regular cake - and repeat - having eight layers.
These layers can also be wrapped tightly in plastic for two days.
To assemble - place one layer on your cake plate and spread with 3/4 cups of cooked apples. Repeat until you get to the top layer.
Wrap in plastic and refrigerate for 24 hours or up to 2 days. Allowing the cake to sit for 24 hours moistens the layers and makes a tender apple flavored cake.
Dust with confectioners sugar and serve.
"Lately all my friends are worried
they're turning into their fathers ....
I'm worried I'm not"
unknown
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