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Smoky Mountain Cookbook |
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Hummingbird Cake |
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3 cups all-purpose flour
1 tsp. baking soda 1/2 tsp. salt 2 cups sugar 1 tsp. ground cinnamon 3 eggs, beaten 3/4 cup vegetable oil 1-1/2 tsp. vanilla extract 1 (8 oz.) can crushed pineapple, undrained 1 cup chopped pecans 1-3/4 cups mashed bananas 1/2 cup chopped pecans Cream Cheese Frosting (below) Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Stir 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
2 lb. pork sausage, hot or mild Grease bottoms only of muffin pans. Crumble sausage in skillet, add chopped onion. Cook until sausage is done. Stir to keep sausage in small pieces. Drain well. Combine baking mix, brown sugar, dry mustard, and red pepper in medium bowl. Stir in sausage mixture. Add milk and cheese and mix just until blended. Batter will be thick. Fill muffin cups about 2/3 full, spreading batter to edges of cups. Bake 20 to 25 minutes or until golden brown in a preheated 400° oven. Cool slightly before removing from pan. Serve warm. |
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Smoky Mountains Cookbook site by Image Builders, 2005-2007 | Add your recipe
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