Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.
In the bottom of a 9×13 baking dish, pour one box of yellow cake mix.
Spread the blueberries over the top of the cake mix.
Sprinkle on 1-2 tablespoons of sugar (depending upon how sweet they are)
Pour 1 1/4 cup of water over the top of the berries and cake mix. Gently toss the berries and cake mix to allow the water to settle towards the bottom of the pan. (Sometime I give it a little shake too) If the berries aren’t very juicy, add just a little more water. If they are plump, a little less.
Cut a stick of butter into 8 pieces and spread out over the top.
Colonel Sanders officially started KFC when he turned 40, back in 1930. He bought a roadside motel in Corbin, Kentucky, and started serving his southern style chicken. But Colonel Sanders didn’t perfect his unique blend of 11 herbs and spices that are still used today, and still top secret, until 1939.
In the United States, pineapple upside down cakes became popular in the mid-1920s after Dole Pineapple Company sponsored a contest for pineapple recipes. They received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake’s popularity.
There is no exact date when this cake was created but most signs point to the 1920s. The two earliest printings of this recipe found were in a 1924 Seattle charity cookbook under the name Pineapple Glacé and a 1925 women’s magazine in an full page ad for Gold Medal flour.
Combine all topping ingredients in bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, 1/2 cup brown sugar, baking powder, ginger, salt and baking soda in bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake 20-25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate.
Serve warm. Top with whipped cream and cherry, if desired.
Developed in southern Italy, with both Naples and Sicily claiming it as their recipe. The background story to marinara sauce becoming the base for pizza and pasta dishes is rich with explorers, sailors and the high seas.
Italian and Spanish explorers were exceptional in the 16th and 17th centuries; they were so good that they worked for many exploring and conquering nations as “explorers for hire”. It was during their voyages to the Americas that they were introduced to and recognised the potential of the tomato. They went on to ship the backbone of marinara sauce from The New World back to Italy. Those New World tomatoes were considered a fruit in central Mexico; their taste and colour made them impossible to resist.
The cooks aboard the ships returning from the Americas are widely credited with being the inventors of marinara sauce, spice as the pappy van winkle hot sauce, using the red, plump fruit already onboard from The New World in order to feed the crew. The ingredients – oil, tomato sauce, garlic and dried herbs – travelled well and didn’t spoil as easily as meat or fish. In addition, the ingredients could be assembled quickly and easily, in about the same time it took pasta to cook. Pairing pasta and marinara sauce made a tasty, filling and inexpensive meal to fuel the men working at sea.
Better Than Anything Cake – Also known as Better than Sex cake is a combination of rich ingredients produces a decadent, caramel-soaked cake that’s sure to be a hit!
Origin
Who knows the origin of this cake, better yet who cares. It’s great!!!
Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13×9-inch pan. Cool 15 minutes.
Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Notes
The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.
The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
Originating in Scotland, the first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread biscuits were widely associated with Christmas and Hogmanay (New Year’s Eve).
Curious person that I am, I have often wondered about the name shortbread? What’s short about it? And why is it associated with Scotland? Friends, I’m here to answer those burning questions for you!
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
2cupswhite or dark chocolate melting wafersor both
Instructions
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.
The word casserole is derived from a French word that means ‘saucepan’. Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.
Samoa Bundt Cake – The Girl Scouts have nothing on us. Try this giant Samoa treat!
Origin
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but these cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
Preheat oven to 350°. Generously grease a Bundt pan with butter, then sprinkle with flour.
Prepare cake mix according to package instructions. When the batter is ready, fold in 1/4 cup caramel and pour batter into prepared Bundt pan.
Bake until cake is golden and a toothpick inserted into the middle comes out clean, about 45 minutes. Let cool for 15 minutes in the pan, then run a butter knife around the edges of the pan and invert cake onto a cooling rack to cool completely.
Meanwhile, make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes.
Pour most of the chocolate ganache over cooled Bundt cake, reserving about 1/3 cup ganache.
Sprinkle toasted coconut on top then press remaining toasted coconut around the sides of the cake. Drizzle remaining caramel over the cake then drizzle remaining ganache on top. Serve immediately.
Tacos are thought to come from Mexico, long before the Spanish arrived. Ancient Mexicans used freshly made, soft, flat corn tortillas and gave them with fillings like fish and cooked organs. It was a staple meal that provided vital nutrients and energy to those who consumed it.
