Thanks to the LORD and patience and understanding from David and Charlie as I’ve been working later than normal I’ve almost caught up on the Ultimate Blog Challenge. As I chug along I may fall behind again but somehow someway I will catch up.
Today is Saturday Charlie and I were able to finish the house so we can go to Hobard, Oklahoma to see Mikaylia on her Birthday. Thank the LORD. I will be taking a break this evening to make dinner. Were going to have #Homemade Chicken Fingers for Charlie. Boneless Pork Chops for David and I.
I usually don’t cook two different Meats but neither package would feed all three of us and they needed to be used. I’m hopping Charlie will cook dinner but God only knows if he will or not. I will make English Peas and Stove Top Stuffing with dinner.
I just PRAY Charlie and David will eat this evening. Although, David has a broken tooth like Charlie had and has been having trouble eating. If he can’t eat what Charlie and I prepare then I have Cereal David can have.
This morning’s prompt asked us to share the best dessert we’ve ever had. I wish I could because for me it was the Hummingbird Cake Cracker Barrel used to sale but not anymore. If you know how to make a Hummingbird Cake and your in DFW Please let me know because I would like to surprise David with a slice of Hummingbird Cake.
Have a blessed day and share the best dessert you’ve ever had with us.
Recipe for Hummingbird Cake
Ingredients
- 2 cups mashed ripe bananas
- 1-1/2 cups canola oil
- 3 large eggs, room temperature
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- PINEAPPLE FROSTING:
- 1/4 cup shortening
- 2 tablespoons butter, softened
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 6 cups confectioners’ sugar
- 1/2 cup unsweetened pineapple juice
- 2 teaspoons half-and-half cream
- Chopped walnuts, optional
Directions
In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners’ sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and side of cake. If desired, sprinkle with walnuts.
Thank you,
Glenda, Charlie and David Cates
