Happy Mother’s Day and Weathervane in Chapel Hill


I know that you all know how much I truly love my mother.  The things she and I have been through the last two years have made us stronger than ever.  She is indeed my best friend, confidant, and amazing beyond words.  She is my rock and the reason I go out everyday and try to be the best version of me that I can.  I owe that to her for all of her sacrifices, heart ache, and money spending that I have put her through.  I owe it to her to continually pay back in life what she has given to me.  I owe it to her to always treat others with kindness even though they may have hurt me.  I owe it to her to always take the high road and choose my battles, because she has taught me that I can choose how I react to situations for the best.  I owe it to her to be thankful of where I am in my life and recognize that life is always going to improve beyond where I am at in the present moment.  I owe it to her to hold my head high with confidence as a beautiful woman that she has created from her own beauty.  I owe it to her to be the best daughter she could possibly have prayed for all those years ago, because she has been that mother that God knew I was going to need.  She has shown up every single day for me, and I owe everything to her.

So when it came time to think of a Mother’s Day gift, it became difficult.  I knew she was missing her own mom, and I remembered that we didn’t make the traditional birthday cake at her birthday earlier this year.  It was time…yes time…to make Bishop Bread.  It seems almost sinful to be making it any other time than on her birthday.  I mean, it has been a time honored tradition for an incredible amount of years to be made only on her birthday (that’s me not telling you how young my mom is).  Sometimes life calls for throwing tradition out the window!  But wait, the recipe calls for candied cherries, which makes complete sense why this cake was only made around the holidays.  Grocery stores always had an abundance of candied cherries during Christmas.  If only for those god awful fruit cakes everyone seems to make.  I had to find them somewhere, right?  Very wrong.

After running out of time and places to hunt them down, there was only one option.  I had to make candied cherries myself.  One of my friends had suggested I make them out of Marschino Cherries.  Bleh.  Sorry, folks, I am not a fan of these artificially brightened treats.  However, I needed my candied cherries.  I took to Google, and Google came through with flying colors.  It landed me on ShaunaSever.com.  Thank goodness there was a recipe out there.

They were incredibly easy to make, and here is the link to her post… http://shaunasever.com/2010/12/how-to-make-candied-cherries.html.  Her recipe is below.


Candied Cherries

This is a full recipe that will yield about 8-9 ounces of candied cherries. It’s easily scaled up or down, even if you just need a tiny amount for a recipe.

  • 1 16-ounce jar maraschino cherries
  • 3/4 cup sugar

Drain the cherries, reserving 1/4 cup of the juice. Combine the reserved juice and sugar in a small saucepan and place over medium heat, stirring until the sugar is mostly dissolved. Add the cherries, and stir well. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Simmer for 45 minutes-1 hour, until the cherries are slightly shriveled and firm to the touch. Remove from the heat, uncover the pan, and let cool completely.

When the cherries have cooled, remove them to paper toweling (leaving the syrup behind, your recipe doesn’t call for it) and pat dry. Store leftovers in an airtight container in the refrigerator for up to six months.



We were originally headed to Fearrington Village for brunch, but considering the weather, Mom decided she would rather go to Chapel Hill and visit A Southern Season and Weathervane.  Love love love going to A Southern Season.  It should really be named A Southerner’s Food Heaven.  First, we ate!  

We lucked out and got a seat in the cafe area.  It’s really not that bad, but if you are more than two, you should ask for an extra chair when sitting at the booths. We were immediately advised that their regular menu was not available, and they were only offering a $34 Prix Fixe menu for Mother’s Day.  Which isn’t a bad thing.  I just missed their main menu.  Overall, it was a great experience because I was with my Mom/parents.  It is Mother’s Day afterall.   

They had a beautiful menu and a fresh daisy on each table.  It was set nicely, just as would be expected.

Mom ordered the baked baby brie, orange blossom honey, fig preserves, and toasted country bread for her starter.  I’m not the biggest brie fan, but this had a really nice flavor with all of the elements combined.

 I ordered the Grilled Summer Squash Soup as my starter with charred peppadew peppers, and a sweet corn crem fraiche –  No, I didn’t shake it up or stir it before taking the photo.  It was presented this way.  You eat with your eyes first, and although this ended up tasting decent, it certainly wasn’t plated well.  A little bit of a let down for as amazing as this place normally is. 


My Stepdad ordered the Fried Green Tomatoes with a buttermilk cucumber, green tomato relish, and crispy greens.  He said the greens were so soaked in grease, it was hard to enjoy them.  However, they were indeed fried, and we came to the conclusion that maybe that’s the only way some people can eat healthy greens…fried.  The dish was perfect otherwise.

They both ordered the out of this world Weathervane Shrimp and Grits with heritage Andouille Sausage, redeye shrimp gravy, shitake mushrooms, and pimento grits.  Even though we never saw actual pimentos in the grits, this was the best dish of the entire meal at the table.  Very thankful this is on the regular menu!!!

I ordered the Tea Glazed Organic Salmon with heirloom pea succotash, preserved lemon, skinny bean salad, and a green tomato vinaigrette.  This was probably the best cooked piece of salmon that I have had in an extremely long time.  Delicious and buttery.

They copied each other again at first with both ordering the Salty Caramel Apple Cobbler with a brown sugar streusel and buttermilk ice cream.  However, contrary to what your brain tells you, this cobbler was served cold.  I asked the server if it was supposed to be served cold (we were kind of early in their lunch service so maybe they just hadn’t had time to warm it thoroughly), and after going to the back and returning, she informs us that it is supposed to be served cold.  Hmmmm…if this is a new trend, you can have it.  Ice cream (especially such tasty ice cream like the one on this dish) should be melting gently over the HOT apple cobbler.  Maybe next time put that it is served cold on the menu?

After the Cobbler debacle, Mom ended up with the same dessert I had chosen – 11 Layer Chocolate Cake with dark chocolate ganache, roasted strawberries, and a peanut butter mousse.  This was a win in the richness of the cake and the perfection of the peanut butter mousse.  I’ll take a pound of that to go, please!

The few little things that I wasn’t pleased with didn’t outweigh the stellar service, the ambience, or the overall enjoyment of being with my family at a nice restaurant.  It truly was a good experience.  I can’t wait to go back and order my own plate of Shrimp and Grits!

If you’ve made it to the bottom, I hope that you have all enjoyed your Mother’s Day.  If you’re like me, and have only been blessed with being a mother to a cat, then Happy MeowMa Day to you (as I refer to the day).  If you’re not able to be with your Mom, then I hope that she left you with wonderful memories that you can look back on today, and know that you are a better person because she was in your life.

With love to my own Mom,  J

Delancey’s – Perfect Southern Goodness

Brownstone Front Cake

I know some of you already know this, but if you’re late to the Foodie Party, I also write for a local magazine here. I try to share each article with you after it’s published. However, I’m a month behind. This one is from the December 2012 issue of Alamance Magazine. It’s about the most wonderful little Southern restaurant and catering company, Delancey’s in Burlington, NC. I hope you enjoy the article as much as I did eating the food photographed! *smiles*


Sorghum Syrup, Green Beans, Sausage Balls, Cheese Straws, Meatloaf, Macaroni and Cheese, Pintos, Chow Chow, and Brownstone Front Cake – are you hungry yet? I guess hungry isn’t the question. The one thing I should be asking you is if you felt a little warmer in your soul reading the names of good old-fashioned Southern delights. I have found that food can evoke wonderful memories of times gone by, especially at the holidays.

I have many memories of my family and extended family always gathered around one or more dinner Mac and Cheese 1 copytables during the holidays. Not a one of those memories would I trade for anything. In thinking of the ones involving my first cousins, I can still remember the table full of us when I was much younger. Of course we had to sit separate from the grownups at a card table in the kitchen. We were definitely a messy bunch! Ham, Turkey, mashed potatoes, corn, green beans, broccoli casserole, homemade biscuits, you name it…I grew up in a family of amazing Southern cooks and we knew how to devour and make a mess while doing it!

We’re not all together anymore, which is sad, in and of itself. The cousins were scattered as parents moved. Three moved to the West Coast, one to the Mid-West, and three of us were fortunate enough to remain here in the Burlington area. Later on in the years, the three of us that were left remained close. Fast forward a few more years, and sadder still, one of us three is now in Heaven. But, the good thing about families is that they are continually growing and making new dinner table memories. We have been blessed greatly in our family to have the addition of four more cousins here local, and marriages have brought many more with all of our spouses. Even though we’re not around the card table together each holiday now, on rare occasions we have been able to get back together around the “Grown-Up Table” since we are now officially grown-ups in our thirties. Don’t tell anyone.

Collard Greens copyI have my own household now and found my own relationship with Southern Cooking. I love cooking for my family and whoever wants to enjoy a meal. Along with that, I have learned the importance of planning meals out and juggling time. I’ll be honest, it’s no fun stressing away in the kitchen while everyone else is sitting in the den or around the dining room table enjoying the food you have prepared. I definitely don’t like missing out on hors d’oeuvres, because they are my favorite part of any meal. I also end up missing a lot of the conversations and the time that is so rare with family nowadays.

Well, Thanksgiving has passed, and we now have that constant reminder of planning needed to ensure the Christmas meals go smoothly and everything is organized and stress-free. This is where I imagine a good plenty of you just had a silent chuckle to yourself. If only because you know that the holidays bring on a different kind of stressor that you normally don’t deal with throughout the year, and to some, a stress-free holiday is truly a joke.

This is where I want to introduce you, or reintroduce you, to the blessing of Delancey’s during the holidays.

About four years ago I found myself completely stressed about what to fix for a family Christmas meal. IPintos and ChowChow was working a full-time job and time and money were extremely hard to find. There wasn’t much hope for our meal until I ended up having lunch with Maw-Maw (my Grandmother) at Delancey’s one day. Sitting beside their register was this paper. It wasn’t just any paper…it was my saving grace for Christmas.

I had never put two and two together that Delancey’s did take-home meals, catering, or anything like that until then. This was a combination deal where I could choose a meat and two sides to feed a family of 6-8 for quite the low price. I jumped on it, and I picked up my meal the day I needed it. The entire family loved every morsel of food I had ordered, and I got to spend time with them that I otherwise would have spent in the kitchen. That, my friends, is priceless in my book.

Peach Cobbler2 copyLucky for you, Delancey’s still has this along with all of their other Catering options. Even better for you, they’ve sweetened the pot since I took advantage of it. For just $79.99 you can feed 12-15 people. You have your choice of a moist Turkey Dinner which consists of the whole Turkey, dressing, gravy, and cranberry relish, or a delicious Dinner Sliced Ham. Along with your meat, you have your choice of three of their mouth-watering Southern sides. Folks, they have everything your Southern heart can imagine: Broccoli Casserole, Crowder Peas and Corn, Collard Greens, Baked Apples, Squash Casserole, Pintos, Candied Yams, Macaroni and Cheese, and the all-important Sweet Potato Casserole. Those were just a few options. You don’t just get that though. You also get a gallon of Sweet Tea and a dozen Yeast Rolls. Now, I don’t know about you, but that sounds like a great Southern option for a stress-free holiday meal!

After learning about this year’s deal, I couldn’t help but want to tell you about it! (This is where I want you to know that I write what is honestly in my heart, and I wasn’t asked to write about Delancey’s. After deciding that I wanted to tell you about Delancey’s and their Holiday Family Meal option, I went to talk to the owner, Mike Thomas, and find out about his Southern roots. You won’t find any quotes from him here. But, I used his words and passion to inspire what I would take away from our conversation and share with you. He was very inspiring to say the least.)

It all started when his father began making wedding cakes many years ago. Later on, his mother joined Brownstone Front Cakehis father by adding good Southern celebration staples like Sausage Balls and Cheese Straws to the mix and they began catering small events. It wasn’t long before it was a family affair, and fast forward many years later, Mike began his own food adventure with Delancey’s. He felt so passionately about bringing good quality to his guests, that he wanted to ensure the recipes he used stayed true to the South. He explained to me how they are the result of sitting with his father in the kitchen for hours upon hours watching him to get exact measurements. See, his father was a lot like many of us and our parents and grandparents. A dash of this and a pinch of that would make anything taste amazing, but if someone asked for the recipe, they were pretty much out of luck. When Mike felt that all of the recipes were perfected, that’s when he brought Delancey’s to us. On a side note, they also have their own Sorghum Syrup business, for us true Southerners. You buy it directly from Delancey’s to put on your homemade biscuits Christmas morning…just a tasty thought.

In closing, from the Chow Chow made fresh, to the Brownstone Front Cake (just $34 for a 4-layer 9-inch cake!), all the way to his Mom’s Broccoli Casserole recipe, you really can’t describe Delancey’s any other way but lovingly Southern. So when you think to yourself this Christmas Season that you aren’t going to be able to combine family and food preparation easily, think of Delancey’s. Let them do all the prepping for you, so all you have to do is take it home, pop it in the oven, enjoy the company of your guests, and then serve a piping hot Southern meal with Southern hospitality. After all, the holidays are meant for spending time with your loved ones and making memories. Don’t miss out on them because you’re stuck in the kitchen. They will still love you the same, even if you don’t come to the table worn out in a food stained apron.

Fit for a Mardi Gras King….Cake.


I have a super good friend of mine that is in love with everything Mardi Gras, and I know she looks forward to it every year. Well, this year, I decided to try my hand at a King Cake. I also knew that I would need to get her honest opinion as well since she would be the closest thing to an expert that I had here locally. *smiles*

Let’s begin with – What is a King Cake?

I think it will be easier if I let KingCake.com explain what a King Cake is to you…

“The King Cake is believed to have originated in France around the 12th century. These early Europeans celebrated the coming of the three wise men bearing gifts twelve days after Christmas calling it the Feast of the epiphany, Twelfth Night, or King’s Day.

The main part of the celebration was the baking of a King’s Cake to honor the three Kings. The cakes were made circular to portray the circular route used by the kings to get to the Christ Child, which was taken to confuse King Herod who was trying to follow the wise men so he could kill the Christ Child. In these early King Cakes a bean, pea, or coin was hidden inside the cake. The person who got the hidden piece was declared King for the day or was said to have good luck in the coming year.

In Louisiana, Twelfth Night also signifies the beginning of the carnival season which ends with Mardi Gras Day. The bean, pea and the coin have been replaced by a small plastic baby to symbolize the Christ Child. The person who gets the baby is expected to carry on the carnival festivities by hosting the next King Cake party.”

I found the recipe I used at AllRecipes.com and instead of making the dough by hand, I allowed my bread machine to do the heavy work for me on the dough cycle. I still haven’t tried that dough thing where you let it rise and do things by hand….I’ll admit it, I’m kinda chickening out on that one while I have my bread machine. *huge smiles* One day though, I promise.

It was quite easy to roll the dough out, and I had help from the hub with getting the ingredients together and the filling made. I did learn, however, before I put icing on, I need to brush the excess flour off the dough. Otherwise, my icing doesn’t stick. Next time I will know, and you will see the excess flour in the picture where the bright colored icing didn’t stick. *hehe, oops*

Well, my friend had a piece the next day at work, and I braced myself for her honest opinion. She said that the dough was spot on. *go me!* She then said the filling was tasty (maybe not the term, but she liked it *smiles*). Then the truth came out….the dough was denser than the King Cakes she was accustomed to. It ended up more like a bread texture, than a coffee cake/pull-apart kind of bread. Now, like I said, I’m not a bread maker, nor will I ever claim to be. BUT, I can’t help but wonder if the bread machine had anything to do with this. Was it over-mixed? Did I mess with it too much when rolling it out? Maybe it was just cooked too long? Hmmm….One will never know.

Final verdict…I did enjoy this cake/pastry. The hub decorated one, and I decorated the other.  Will I make it again? Maaaaaaybeeeeeeee next year for Mardi Gras. *wink*

***The recipe makes TWO cakes, and if you get 16 slices out of each cake, it’s 6 WW points plus per slice.***

Mardi Gras King Cake


  • 1 cup milk
  • 1/4 cup butter
  • 2 (.25 ounce) packages active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1/2 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg
  • 5 1/2 cups all-purpose flour


  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2/3 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup melted butter
  • 1 cup confectioners’ sugar
  • 1 tablespoon water
  1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
  5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

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Mom’s Birthday Cake…Amazing Woman, Amazing Cake


Let’s get the most important thing of the year out of the way first…..

HAPPY BIRTHDAY TO THE MOST AMAZING MOTHER THIS REDHEAD COULD HAVE EVER ASKED FOR! I love you with all my heart, and I can’t wait to see what and where 2012 is going to bring you and I!

Today is my wonderful Mom’s birthday, and I was tapped to make the cake for her this year. The cake has been the same cake for as long as I can remember. A Bishop Bread. It was between Maw-Maw and I to make the cake, but Maw-Maw remembered Mom saying something about the way she made the cake one year, and Maw-Maw wasn’t touching it with a ten-foot poll this year because of the comment. Hey, when it’s someone’s birthday, you want everything to be perfect. Can’t blame Maw-Maw for passing that one up, because I wouldn’t want to be responsible for a cake the birthday girl didn’t love love love. But, crap…now I was the one responsible for making it perfectly to Mom’s specifications. *sigh*

Maw-Maw prepared me with all of the ingredients already measured out, pecans looked over, and the wonderfully hand written recipe from her cookbook. She gave me tips and pointers to make sure it came out the way Mom likes it. Heck, even Mom threw in a few pointers on it. *smiles*

So yesterday it began, oh who am I kidding…this was an easy cake to make. Especially with having Nyxie my KitchenAid mixer by my side. I certainly can’t imagine making it by hand like Maw-Maw has been for all these years. I bet her hands were exhausted afterwards. It’s a chunky cake, but a “worth-it” cake. The hub assisted with a big portion of it, the candied cherries were sliced in half, and before you knew it a cake was in the oven.

Even though there are candied cherries in it, I don’t want you thinking it’s a “fruit cake”….because there’s CHOCOLATE in it!!!

It’s unbelievably amazing, and it’s an easy cake to slice and freeze when you’re trying not to eat the whole damn cake in one sitting. Trust me, that’s a hard thing to do with this cake! *big smiles* Afterall, it is New Years Day, and we all know that resolutions are made, so a few slices end up in the freezer inevitably. But, it makes future days all the more sweeter when you’re having a bad day and pummeling through the freezer for something good to eat…then you stumble across Bishop Bread. It’s like the heavens opened up and smiled upon you. *big smiles*

Bottom line, you should try this cake at least once in this year. We only have it once a year…on New Years Day. Of course, it is a very special woman’s very special birthday cake. *smiles*

Bishop Bread

  • 1 1/2 cups plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2/3 cup chocolate chips (by all means, I used about 1 cup…maybe a little more. The more the better in Mom’s opinion, and I agree!)
  • 2 cups chopped walnuts (Mom prefers Pecans, so we use Pecans)
  • 1 cup snipped/chopped dates
  • 1 cup halved candied cherries (buy the container of candied cherries, and slice them in half. Not in quarters, not chopped, sliced by hand in half)
  • 3 eggs
  • 1 cup sugar


  1. Beat the eggs, add the sugar, nuts, and fruit. Mix together until everything is coated well in the beaten eggs.
  2. Add the remaining ingredients and stir well.
  3. If putting in a loaf pan, grease the pan and line it with wax paper before putting batter in it. Makes it easier to pull out.
  4. If putting in a Bundt pan (preferred method for us), grease the pan well.
  5. Bake at 350 degrees for about an hour if in the loaf pan. If in the Bundt pan, it takes less time. I baked mine for about 40 to 45 minutes in the Bundt pan. I baked it until the edges were brown and the inside of the ring was still light colored.
  6. Once baked, cool on a wire rack.

***Maw-Maw’s notes say that if it is wrapped well, it will keep in the refrigerator for two weeks. Her hand-written notes also say “Very Good”, and if you remember previously, when Maw-Maw’s notes say “Very Good”, that’s when you know it is a really good recipe.

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Sundays with Friends – Pound Cake Memories: Must try Peach Pound Cake Recipe!


Today’s Sundays with Friends is coming to you a little differently. Normally, I feature one of your recipes and a story you write about your recipe. The recipe part didn’t change today, because this recipe comes from a friend of my Mom’s. The difference is that I, personally, could write something to go with this one that is very dear to my heart. I hope you enjoy today’s Sundays with Friends and that it warms your heart on this beautiful Sunday morning where we are blessed to be alive.

~From Me ~

There comes a time in a young woman’s life where she begins to think about her culinary expertise and tying it into her family history. We all grow up with a special item each of our family members made. From your Mother to a Cousin, we can remember at least one special dish. I remember a lot of dishes while growing up. But, this isn’t the time to mention them all, as I have written about them a lot in my past posts. This is a time to talk about that all important Pound Cake.

Growing up, I remember countless Pound Cakes. It was a Maw-Maw special. I didn’t understand the importance of a homemade Pound Cake to our family. It was just a delectable, moist, amazing bite of goodness that came out of Maw-Maw’s kitchen. After I was long grown up (wait, can I even consider myself grown up?), correction….Later on in my years as a young adult, I found out why they were so important in our family. It turned out this was the Birthday Cake of choice for my Paw-Paw. Every year, Maw-Maw would make him one. Special and warm right out of the oven.

He’s been gone 15 years now (as I’m teary eyed just writing about him), and if we were fortunate enough to have him here with us, he would love this Peach Pound Cake. Now granted, I could hear the words why change a good thing. But, they would only be uttered after he had given great praise to my achievement in the kitchen with my first ever Pound Cake.

On to the funnier part of the Pound Cake memories. While enjoying them as a youngster, I remember another part of it…I never ever ever saw a WHOLE Pound Cake. Seriously, never a completed circle. It was as if the pan had a special cut out place in it, the exact size of a slice. A Maw-Maw size slice. Hmmmm…..Where did this magical pan come from that included a slice cut out of it??? Was I to need it to make my first one? Ha! Not at all. I eventually figured out, growing up, that it was Maw-Maw’s doing. She always got knife happy and enjoyed a warm slice of the evidence of her masterpiece. Come to think of it, when Paw-Paw was around, I bet the cut out space was double the size. So clever those two.

So, I leave you with this. MAKE THIS CAKE! You will impress people for miles around. And, do not, I repeat do NOT, forget to have a nice slice of the cake just for yourself when it’s cool enough to handle but hasn’t quite lost it’s fresh-out-of-the-oven warmth. You deserve it, and your soul will thank you kindly. *big warm smiles*

Peach Pound Cake

  • 1 cup butter, softened
    2 cups sugar
    6 eggs
    1/2 tsp almond extract
    1 tsp vanilla extract
    3 cups all purpose flour
    1/4 tsp baking soda
    1/4 tsp salt
    1/2 cup sour cream
    2 cups diced fresh or frozen peaches
    Powdered sugar


  1. Preheat oven to 350.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in extracts.
  5. In a separate bowl, sift flour, baking soda and salt then add to batter alternately with sour cream.
  6. Fold in peaches.
  7. Pour into a greased and floured 10-inch fluted tube pan.
  8. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  10. Dust with powdered sugar if desired.

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Caking with Mom: The Final Touch of Love


In the end, just like in life, it’s the little added touches that make everything worthwhile.  Whether it is something as simple as a kind smile added to your day from a stranger, or a special delivery coming in the mail.  It’s all about the special touches of life you and others add daily.

Here, Mom is putting on little edible “pearls”.  They are hand-rolled out of fondant and then dusted with an edible pearl dust.  Every little girls outfit needs a touch of love and pearls…



The final product, a little baby girl sweater with booties to match, made with love.



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I hope you enjoyed this journey as much as I did.  May God continually bless your life with love and happiness all the days ahead. 

It’s time now to return to our regularly scheduled program…at least until another series opportunity presents itself.  *smiles*

Caking with Mom: Tying up some booties…


With every beautiful sweater cake, you need to make sure all details are done.  Right down to the seam on the front and down to the tie on the ribbon of the booties.  Yes, I said booties.  *smiles*  Super cute booties to match the super cute baby sweater.

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Sadly, only one post left for this beautiful cake and experience….


Caking with Mom: Design Time!


Ok, folks.  This is the first of the last three Caking with Mom postings.  I am so thankful for everyone that has read every single one of these in the series.  Your support is truly appreciated.  And, I can honestly say this experience has left me with a better understanding of how much work goes into the cake process, along with how much respect people like my dear Mom deserve for their craft.

Now that we have the crumbcoat perfected….on with the design!  It always amazes me how Mom can keep her hands so steady and make perfectly beautiful designs.  My hat goes off to all of our talented bakers and cake makers out there…you guys truly light up our world!  My sweet tooth never goes away, so never stop doing what you do best!

Enjoy these pictures.  I sure did enjoy taking them and spending time with Mom.

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Caking with Mom: Your Lines Must Be Straight!


I know I have mentioned in past posts that food doesn’t always have to be perfect.  Cookies don’t have to be perfectly round because it is homemade love, etc.  But, those are COOKIES people!  Not, cake.  A cake done to perfection says it is made with love and care as well in a different way.  A sloppy cake is not known to have been made with love.

A good caker (this is just what I have come to call the ones skilled enough for doing beautiful cakes) has all of their lines perfectly and beautifully straight.  All designs on the cake are spaced evenly, and things are centered and level.  I’m sure if my Mom chose to, she would use a real level on the cakes she makes….she’s that good. 

This one is short and sweet (hehe, icing is super sweet!).  Granted this is an actual cake tool that Mom is using to make her lines.  But, why couldn’t you use the spare blind that comes with a pack of mini-blinds?  *smiles*

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