Mouthwatering Monday — A Southern Fairytale

Sock It To Me (Cake)

12:05 AM ByRachelFiled UnderDesserts, Mouthwatering Monday

This beautiful, buttery, cinnamon and brown sugar filled Southern Classic – Sock It To Me Cake – is Nathan’s favorite cake.

It is the one he requests for every birthday.

This year, Monkey and Princess helped me make Nathan’s birthday cake.

I love passing family recipes on to my kids, watching their eyes take in the tattered and stained recipe cards, the smells the same ones that I remember from my own childhood.

With this cake, we even had a milestone reached.

Monkey finally mastered cracking eggs into the bowl without getting eggshells in the bowl!!!

Look! Even the eggs were happy!

This cake is so simple to make – it starts with a boxed cake mix – as so many delicious Southern recipes do and the rich buttery flavor is enhanced by cinnamon, brown sugar, walnuts and even sour cream. Y’all should have seen Princess’ face when I told her there was sour cream in this cake

Oh.. Wait..

Here it is -

After the gifts were presented and a few tears shed by a very touched and proud Daddy, the cake was served and declared the best one yet – which is saying A LOT – as I’ve been making this cake for Nathan for over 13 years.

I hope y’all try out this southern and family favorite recipe!

Sock It To Me Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Approximate Time: 1 hour, 5 minutes

Yield: 1 bundt cake

Sock It To Me Cake

Ingredients

1 package Butter Cake mix
1/2 C granulated white sugar
3/4 C vegetable oil (or applesauce)
4 eggs
1/2 pint or (1 C) of Sour Cream
1 C chopped walnuts
1 1/2 tsp Vanilla Extract

Filling

1 1/2 tsp cinnamon
5 tsp brown sugar

Instructions

Pre-heat Oven to 350° F
Spray your favorite bundt cake pan with baking spray and set it aside
In a large mixing bowl, mix eggs, sugar and oil until combined.
Add in cake mix and beat until combined
Add in nuts, vanilla and sour cream - beat well.
Pour 1/2 of the cake mix into the bundt cake pan

Topping Time

Mix the cinnamon and brown sugar together and spread it all over the batter in the bundt cake pan
Pour the rest of the batter on top of that
Place it in the oven and bake for 45 minutes - check the cake by inserting a raw spaghetti noodle to check for doneness. If the cake is done, the spaghetti stick will come out with just a few crumbs on it.
Once the cake is done, allow it to cool in the pan for 10 minutes, then move it to a wire cooling rack or serve immediately.

Rachel Says

This cake needs no glaze. It is delicious warm or cold and for breakfast, dinner or as a dessert.

http://asouthernfairytale.com/2012/01/30/sock-it-to-me-cake/

A few favorites from last week’s linky

Thank y’all for linking up your amazing recipes every week. I love seeing what y’all are serving your friends and families! You often inspire my own table and definitely leave me hungry!

Don’t forget to visit and comment on a few other participants, link back to A Southern Fairytale and Mouthwatering Mondays in your recipe post and leave a comment after you link up, I love hearing from y’all!

Happy Monday!

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Making it Mouthwatering

12:32 AM ByRachelFiled UnderMouthwatering Monday

Happy Monday, y’all!

I don’t have a recipe for y’all today – mainly because my internet has been out since Thursday and I’m writing this while sitting in a restaurant borrowing the internet.

AT&T is trying to figure out why our router is giving us so many issues, hopefully we’ll have it all wonderful and back in working order soon.

Instead of me sharing and then y’all sharing — I’m asking that y’all share not only your recipes, but your thoughts, ideas and opinions with me.

I want to make my site the best that it can be – the lovely Deanna is hard at work this week redesigning A Southern Fairytale – YAY! and along with the new look, I want to know what else I can do for y’all to make A Southern Fairytale better.

One of my favorite things that I added in 2011 is the ZipList plug-in which allows y’all to save recipes to a custom recipe box, use those recipes to create grocery lists and makes the recipes very easily printable. I love, love, love Ziplist and so many of my favorite food bloggers are using it as well: Two Peas and Their Pod, Buns In My Oven, Baked Bree, Recipe Girl and so many more.…

Here’s my question: Do y’all like the big picture in the printable recipe, a smaller picture, no picture at all?

I would love to hear what y’all think and what y’all would like to see!

Please share with me! Share any thoughts you have!

What would y’all like to see more of? More appetizers, more main dish, more veggies, more beverages, more stories about the family, more about photography?

What things are you absolutely craving to see more of from me?

Okay – now — it’s y’all’s turn to share your recipes and your ideas GO

** I am not paid by or sponsored by ZipList – I just love it**

A Few Favorites From Last Week

47 Comments

Caramel Pecan Biscuit Bake

12:45 AM ByRachelFiled UnderBreakfast, Mouthwatering Monday, Reviews

Dear Ones,

I’d like y’all to say hello to someone.

It’s time y’all say Hello to a new kind of Breakfast Dish – That little beauty dripping with caramelized sugars and pecans is White Lily Flour’s Caramel Pecan Biscuit Bake

Would y’all like another introduction?

You’re welcome.

This isn’t your typical Breakfast Bake, it doesn’t have a cake base – this little beauty has a Southern Biscuit base made with White Lily’s Self Rising Flour

This recipe intrigued me.

White Lily Flour is the ONLY flour that my Dad uses to make his Beaten Biscuits – a Southern delicacy unlike any other.

However. HOWEVER.

Biscuits at breakfast, not something unusual in the South. However… biscuits in the South not topped with gravy, biscuits in the south not stuffed with Country Ham or slathered with homemade jam …. what is this Southern blasphemy you speak of? {wink, wink}
Well let me tell y’all, my biscuits and gravy loving’ Southern husband – devoured two pieces of this and declared it ‘damn good’.

Monkey and Princess both had two pieces and when I came back to cover the baking dish after breakfast, it was fairly evident some little fingers had been helping themselves to more.

This dish is messy and gooey and crunchy and sweet and downright yummy. The biscuit base is a bit of a surprise if you’re expecting a sweet cake style base, and I have to admit – we really liked it.

Caramel Pecan Biscuit Bake

Prep Time: 10 minutes

Cook Time: 18 minutes

Approximate Time: 38 minutes

Yield: 12 Servings

Serving Size: 1

Ingredients

Just slightly adapted from White Lily Flour

Caramel Pecan Topping

1/2 C melted butter
1/2 C Syrup (they recommend Hungry Jack Microwave Ready Butter Flavored Syrup)
1/2 C firmly packed dark brown sugar
3/4 C coarsely chopped pecans
2 tsp ground cinnamon (I recommend Roasted ground Cinnamon)

Biscuit Dough

2 C White Lily Self-Rising Flour
1/4 C Crisco, chilled
2/3 C buttermilk

Drizzle

1/3 C Cream Cheese Frosting

Instructions

Pre-heat oven to 400 F and lightly spray an 8X8X2-inch baking dish with no-stick cooking spray.
In a medium bowl, combine: melted butter, syrup, brown sugar, pecans and cinnamon. Set aside.
Place flour in a large bowl. Using a pastry cutter, cut in shortening until the mixture resembles coarse crumbs.
Add buttermilk, stir just until dough leaves the sides of the bowl.
Lightly flour your hands to keep the dough from sticking.
Press dough into the bottom of the baking dish.
Using a fork, poke a bunch of holes into the top of the dough.
Pour syrup/butter/pecan/sugar mixture over the dough and spread with a greased spatula, if necessary.
Bake 15 to 18 minutes, or until the dough rises and the edges are golden brown. (The topping will still be jiggly)
Let cool for a few minutes
Heat cream cheese frosting in a microwave safe dish for 10 to 15 seconds, or until melted. Stir and drizzle over the top of the biscuit bake.
Cool 10 to 15 minutes, serve warm.

Rachel Says

I don't know that it's truly an adaptation of their recipe all I changed was: using dark brown sugar, changing the amount of pecans, poking holes into the dough and recommending roasted cinnamon. The original recipe is White Lily Flour's - those are just my small changes/suggestions.

http://asouthernfairytale.com/2012/01/09/caramel-pecan-biscuit-bake/

This recipe today is in conjunction with a giveaway that I partnered with White Lily flour to bring y’all. I have received product compensation for my time and talents.

Stay Tuned! I have a Giveaway that involves White Lily Flour – a Cuisinart Hand Mixer – and yumminess on Thursday! Make sure that you’re a subscriber to my blog and following me on Twitter so you don’t miss out!

Favorites From Last Week

Amy’s Roasted Shrimp with Rosemary and Thyme
Elsa’s Roasted Brussel Sprouts with Cranberries and Balsamic Reduction
Mary’s Cake Batter Bark
Michelle’s Tomato Avocado Salad

Thank y’all for linking up every Monday and sharing the fun of Mouthwatering Mondays with others through your comments, linking back in your posts and visiting each other! Can’t wait to see what y’all have in store for us this week!

31 Comments