One special item we inherited from my husband’s grandmother was her Recipe Box. There are many fond memories of meals enjoyed around Gram’s table. I spent several months going through the recipes so that I could create a cookbook for all the extended family members.
In going over the various recipes I came upon this recipe, I have to say the name caught my eye! Could it really be better? – I had to try the recipe. Luckily the various ingredients were on hand and we had a potluck party to attend. I knew exactly what I would bring!
Better Than Sex? Cake
1 box of yellow cake mix (without pudding)
½ cup oil
1 cup water
1 20 oz can crushed pineapple
1 cup sugar
1 pkg of instant vanilla pudding (small box)
Whipped Cream or Cool Whip
Combine the cake mix, oil, water and eggs, and beat for two minutes.
Pour into a greased and floured 13 x 9 pan and bake at 350 degrees for 35 minutes or until done.
Poke holes in the warm cake.
Heat the 20 oz can of crushed pineapple with the 1-cup of sugar, stir until the sugar melts. Pour over the cake.
Sprinkle the cake with a layer of coconut.
Prepare the pudding according to the box directions and pour over the coconut. Prepare the pudding while the cake is baking so the cake is warm when topped.
When cool frost with Whipped Cream and sprinkle with nuts.
I mentioned the cake to a friend of mine and her first response was “does it have chocolate?” After a little online searching I found that there are actually two versions of this recipe and one does indeed have chocolate. However this is the version that was in Gram’s Recipe Box and it has pineapple not chocolate. The name also varies, some people call it “Better Than Sex? Cake” while others call it “Almost Better Than Sex Cake.” I’ll let you decide which name suits this cake best for you. Regardless, it was delicious!
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Before I tell you about this amazing jam recipe I just want to welcome all my new blog readers! I so appreciate you all and love all the comments! If you haven’t had a chance to check out the latest online issue of the Prudent Living Magazine Click Here! It’s free and full of great articles! Including one that I wrote on the summer garden! Hope you enjoy reading it! While you’re on the internet be sure to come visit my Facebook page, On The Home Front, I’d love it if you’d “like” my page!
My strawberries are coming in abundantly this year! They may be small but they are bursting with flavor.
I wasn’t going to make any more jam but this recipe caught my eye. It’s another one from the book Small Batch Preserving. They said, “This jam is so good it disappears from the shelf. The fresh figs lend an amazing texture and taste to the strawberries. Be sure to make as much of it as jar and cupboard space allow whenever you can get your hands on fresh figs.”
Fresh Fig and Strawberry Jam
1 lb fresh green figs, stemmed and cut into small pieces
2 cups quartered strawberries
2 cups sugar
3 Tbsp lemon juice
Place figs, strawberries, sugar and lemon juice in a medium stainless steel saucepan. Cover and let stand for 1 hour, stirring occasionally.
Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered until the mixture forms a gel, about 15 minutes, stirring frequently. Remove from heat.
Ladle into sterilized jars and process in a water bath canner for 5 minutes.
As far as I know we can’t grow figs here in Vermont but my local Farmers Market had some so I decided to give this recipe a try. Am I ever glad I did, this jam is to die for! I doubled the recipe and canned it in small jars, perfect for gift giving and enjoying!
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It’s been some time since I made a batch of homemade dog biscuits. With only one dog, Riley,
in the house now we’re just not going through the dog biscuits as quickly. However Riley does enjoy her evening treat and we were getting down to the last few biscuits so I decided to try another recipe. This recipe is from the website Bullwinkle.com. They have a large assortment of recipes and I decided to try the homemade dog treat recipe for “Good Dog” cookies. Riley was very interested as I was mixing up the dough.
The dough was a lot stickier than my previous recipe I used. I did alter the recipe just a s bit as I wasn’t sure what “Baby Food Meat” was! I used two small jars of Baby Turkey Dinner. The recipe also didn’t make as many as my previous recipe so I’ll be making more soon. However judging from Riley’s reaction they were a hit!
Homemade Dog Treat Recipe “Good Dog” Cookies
½ cup powdered milk
1 egg, well beaten
2 ½ cups flour
½ tsp garlic salt
1 ½ tsp brown sugar
½ cup water
6 Tbsp gravy
Baby Food Meat
Mix all ingredients well. Roll out on a floured board about ½” thick. Cut out cookies shapes with floured cutters.
Bake at 350 degrees for 25-30 minutes.
Cool, maybe leaving them in the oven to dry. Cookies should be hard.
Store in an airtight container.
This recipe was adapted from a Weight Watchers recipe I found several years ago. It is delicious and good as leftovers the next day.
¼ cup sweet chili sauce
2 tsp grated lime zest
1 tsp lime juice
2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
½ tsp ground cumin
2 cups chicken stock
1 cup quinoa, rinsed
2 Tbsp dried currants
1 lb boneless chicken breasts, thinly sliced
½ tsp salt
To make the glaze combine the chili sauce, lime zest and line juice in a small bowl.
To make the pilaf, heat oil in a medium saucepan over medium high heat. Add the scallions, garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Add stock, quinoa and currants; bring to a boil. Reduce heat and simmer covered, until quinoa is tender and liquid is absorbed, about 20 minutes. Remove from heat and keep warm.
Meanwhile, sprinkle chicken with salt. Spray a large nonstick skillet with nonstick spay and set over medium high heat. Add chicken and cook, turning frequently and basting with glaze, until chicken is cooked through, about 6 minutes.
Serve immediately with pilaf.
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Our regular strawberries are just beginning to ripen.
I love this time of year when I can just walk out to the garden and pick fresh fruit. Quite often we will have ripe strawberries and blueberries at the same time, what a treat!
This recipe is adapted from another one of my favorite canning books. Well Preserved by Joan Hassol.
This small paperback book is not only filled with wonderful recipes but it is a wonderful reading book as well. Joan talks about searching for beach plums, journeying through raspberry patches and eventually ending up on Cape Cod where she has a Bed & Breakfast. Just a delightful book, a “vibrant celebration of nature’s rich bounty, as much about the soul as cooking.”
The triple sec liqueur gives just a hint of orange to this jam. It tastes especially good on fresh homemade bread.
Strawberry Jam with Triple Sec Liqueur
4 cups of chopped, fresh strawberries
2 Tbsp lemon juice
1 ½ packages of powdered pectin
8 cups of sugar
½ cup triple sec liqueur
Put the strawberries and lemon juice in a large nonreactive pot.
Bring to a boil. Add the pectin and return to a boil.
Add the sugar slowly stirring constantly. Bring to a boil again and boil for one minute or until the jam sheets off the spoon,. When it’s ready, add the triple sec and bring to a boil once more. Pour into hot, sterilized jars.
Cover with new, clean, hot lids and process in your water bath canner for ten minutes. Store in a cool place.
Makes about 8 eight-ounce jars.
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Every year our fields are full of wild strawberries.
They are tiny but full of flavor.
However it takes a lot of time to pick a cup or two, which is generally what you need to make muffins. Our pug, Purtie, used to spend hours grazing eating every little strawberry she could find.
We sure miss her but we are able to find a lot more strawberries this year. My husband was sweet enough to spend some time and picked me a full cup of strawberries.
In exchange I made him a batch of his favorite muffins. I’m sure they would be wonderful with blueberries or regular strawberries but we just love them made with the wild strawberries.
Wild Strawberry Spice Muffins
1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries
1 Tbsp sugar
¼ tsp cinnamon
In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.
Fill greased or paper lined muffin cups two-thirds full.
Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack. Makes 1 dozen.
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