Friday, June 24, 2016

Vanilla Wafer Cake

What a treat!

We all love this cake!

It's a sweet, dense, moist cake that needs no frosting and has tons of flavor!  It's wonderful with a cup of coffee or glass of milk!   Add a dollup of whipped cream and strawberries...and you have the perfect dessert!

This is another recipe I'd never heard of until we moved south, I really hope all my northern friends will try it. Y'all will love it!  


1 cup butter (2 sticks) softened
2 cups sugar
6 eggs
1 (12 oz.) box of vanilla wafers
1/2 cup milk
1 (7 oz.) pkg. flaked coconut
1 cup pecans, finely chopped

Preheat oven to 325'F.  Generously grease and flour a tube pan. (Don't use a spray, it doesn't work.)

Crush vanilla wafers with food processor or place them in a plastic bag and use a rolling pin. (That's what I did...easy peasy!)

Cream butter and sugar together in bowl; add eggs, one at a time, beating batter after each one.  Add crushed vanilla wafers alternately with milk, ending with the wafers.  Stir in coconut and pecans.

Pour into the well-greased and floured tube or bundt pan and bake for 1 hour and 15 minutes (approx).  Test for doneness with a toothpick.

"Only as we walk in the close and constant fellowship with the Lord, can He communicate the knowledge of His will to us." - G. Christian Weiss

Thursday, June 16, 2016

Tilapia Parmesan

A great way to serve fish!

This dish is just delicious!  It's quick and simple, yet so flavorful and tasty enough to serve to company.  If tilapia isn't your thing, just switch it out for orange roughy, cod, red snapper...any white fish would be wonderful.


2 lbs. (4) tilapia fillets
2 Tbsp. lemon juice
1/2 cup grated parmesan cheese
1-2 Tbsp. butter, softened
3 Tbsp. mayonnaise
3 Tbsp. green onions, finely chopped
1/4 tsp. Old Bay Seasoning (scant)
1/4 tsp. dried basil
dash of black pepper
dash of hot sauce

Preheat oven to 350'F.

In buttered, 9x13" baking dish or jelly roll pan, lay fillets in single layer.  DO NOT STACK!   Brush with lemon juice.

In a bowl, combine, cheese, butter, mayonnaise, green onions and seasonings.  Mix well with fork.

Bake for 10-20 minutes, or fish just starts to flake.

Spread with cheese mixture and bake until golden brown, about 5 minutes.  Baking time will depend upon the thickness of your fish.  Watch closely as not to overcook.

"But when you pray, go into your room, close the door and pray to your Father, who is unseen. Then your Father, who sees what is done in secret, will reward you." - Matthew 6:6

Wednesday, June 8, 2016

"Shortcut" Peach Slab Pie

The best of both worlds!

slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. I had never heard of Slab Pies until we moved to the south.  What a great way to make a pie for a lot of people!  

A regular pie just doesn't go far enough, and there are usually no leftovers...but a slab pie feeds everyone!  They're easy to take on a picnic or to a party too, just cut them and place on a plate.  This is my new favorite way to make pies!  Can you tell?  Hehe!

I didn't have any fresh peaches in the house, but I found pie filling and sliced peaches...voila, let there be slab pie!  Next time, I'm going to make apple or blueberry and use fresh fruit for my filling.  Still,  for a quick and really yummy dessert...this'll do!


Pie Crust:

1 1/2 cups shortening
3 cups flour
1 1/2 tsp. salt
5-6 Tbsp. ice water (add more if necessary)


2 (21 oz.) cans Peach Pie Filling (w/extra fruit)
1 (15 oz.) can sliced peaches in syrup (drained)
dash of cinnamon (opt.)
sprinkle of sugar (depending how sweet you like it)

Glaze:  (totally optional)

1 cup confectioners' sugar
1 Tbsp. butter, melted
enough hot water to make a runny glaze

  1. Put flour into a mixing bowl with the shortening, add salt.
Using a pastry cutter or fork, cut the shortening into the flour until it looks like coarse meal. Mix until dough is formed, a little crumbly, but will hold together when squeezed.
Divide dough into two equal parts.  Cover and refrigerate while making the filling.

Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.

Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.

Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges. (I didn't have any to crimp, oh well)

With a paring knife, cut slits on top to vent. Place pie in oven, bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. 

Make glaze and gently pour over the pie in any pattern you wish.

Serve warm or at room temperature.

"Do not be deceived: God cannot be mocked. A man reaps what he sows." - Galatians 6:7