Chicken and Dumplings

this has lots of flavor and the dumplings, (my favorite part), are just as good as the chicken,  It goes great with biscuits and a salad, and buttermilk~

This is a real old timey dish. Years ago, families tended to be  big and food had to go a long way. With this meal, you could cook a chicken and add more dumplings and gravy to fit the crowd. The meat was left on the bone, that way, it took longer to eat and  you could see if someone else got your favorite piece. My daddy had something he always said when we had company, “eat plenty of  gravy, it’s just s good as the meat”.

You start with a large pot, and a whole whole chicken (fryer).  Cut into serving-size pieces (you will have two legs, two thighs, two breasts, a pulley bone, back, neck and ribs). Put it in the pot, cover with water and 1 tsp salt, 1 med onion and one one rib of celery. Cook  for an hour and a half. When done, put the chicken pieces in separate bowl, discard onion and celery , and thicken the broth. ( put 3 tablespoons of flour in a cup, add 1/2 cup of water and stir to get the lumps out. Then add several spoons of the hot broth to cup and stir to mix. Put this back in the pot and cook until it starts to thicken, stirring the whole time). Add more salt to taste if necessary. While it is cooking you mix up the dumplings.

Dumplings
2 c flour
1 tsp salt
2 tsp baking powder
1/2 c shortening
3/4 c milk
Combine flour, salt, and baking powder. Cut in shortening until mixture
until mixture is size of small peas. Add milk and mix well. (dough will
be  firm) Turn out on lightly floured wax paper, knead lightly, roll
out to 1/8 inch thickness, cut into strips. Now drop the dumplings in
the simmering broth, one at a time, put the lid on and simmer for
20 minutes ~ med. low heat. Watch or it will boil over!
Put the chicken back in the pot and for a few more minutes to re-heat.
You can sprinkle with ground black pepper and a few parsley flakes.
I like to serve this meal with hot biscuits and a salad. The whole meal cost
about the same as one  barbeque sandwich and a drink, and feeds 6 or more.
It is a lot more fun too, you end up with everyone happy and little stack
of bare bones.

Pineapple Upside Down Cake

Pineapple-Upside-Down-Cake

this is a happy cake, it reminds me of my sweet grandmother

 I have been looking though some of my favorite recipes and I hope you will like this one as much as I do. It makes a fast and easy company cake. You want easy, this is it. A wonderful, flavorful cake that you will remember after the last  juicy crumb is gone. The best cakes have buttermilk as an ingredient. (I always keep buttermilk, my motto is “one cup for the cake, one cup to drink”~sort of like people who cook with wine~) I always use real butter for everything, I haven’t bought the other stuff for as long as I can remember.

PINEAPPLE UPSIDEDOWN CAKE
Cream together:
½ c soft butter (1 stick) (don’t melt)
1 c sugar
Add:
2 eggs
1 tsp vanilla
Mix the following together and add to first ingredients,
alternating with the buttermilk:
2 c. flour
1 tsp baking powder
1 tsp soda
2/3 tsp salt
1 c buttermilk
Spray large 10″ skillet or 9″ x 13″ cake pan with Pam, put on burner and
warm a large drained can crushed pineapple with
3 T butter
¾ c. brown sugar
Juice from ½ lemon
Spoon cake batter over this and bake at 350 for 35 min to 45 minutes. Cool 15 minutes, then run knife around edge and carefully turn onto large plate to cool. (lay plate on top of skillet, then flip over to drop the cake onto the plate. If any pineapple is left in pan, scoop it up and put it back on the cake). Any left overs can be sliced, wrapped and put in the freezer.
This is an easy one to make and absolutely delicious.

                                                                                                                                          

Orange Date Nut Cake

 

Orange Date Nut Cake

you will love this cake, it is very moist and full of great flavors

This is a wonderful cake. After you serve it, you can  wrap what you have left in plastic wrap and  put in a freezer bag for later.   When you want a little something with your afternoon coffee,  it  is  a nice surprise to find it there.( Like discovering you have one more hot tamale left in the freezer).  You will like this cake, it is delicious.

Orange Date Nut Cake 

l Cup Shortening

2 Cups Sugar

4 Eggs

 1 1/3 Cups Buttermilk  

4 Cups Flour

1 tsp. Soda,

 1 tsp. Salt.

1 Pkg. Dates (use whole dates and cut up with scissors)

2 Cups Pecans  ( put pecans in a paper plate, microwave 1 minute, stir, microwave another minute, chop but keep them in big pieces)

2 Tbs. Grated Orange Peel

 Cream shortening and sugar, then  eggs.  Mix well.  Mix flour soda and salt together. Add alternately buttermilk and flour to batter, ending with flour. Mix well.  Add dates, pecans, and grated orange peel.

 Cook 1 ½ hours at 350 degrees in a Bundt pan that has been sprayed with Pam. 

Run a knife around inside of Bundt pan to loosen cake. While cake is still hot,drizzle icing on it until it is absorbed

Icing

2 Cups Sugar

1 Cup Orange Juice

1 T Grated Orange Peel