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Thursday, August 18

Summer Side of Life (Gordon Lightfoot)

One of the best things about summer is the natural sweets that are in abundance!  Blueberries, blackberries, peaches, cherries, plums, strawberries....my mouth waters just thinking of it!  Today, we're making these natural sweets even sweeter with a couple of 'summer cakes' straight from the garden.  Bon Apetit!

Blueberry Cornmeal Cake
  • 1/2 c butter (softened)
  • 1/2 c sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 3/4 c flour
  • 1/2 c cornmeal
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 c honey
  • 1/2 c yogurt (or sour cream)
  • 2 c blueberries
  1. Mix butter, sugar, and vanilla.  Beat in eggs, one at a time.
  2. In a separate bowl, mix the flours, cornmeal, salt, soda, and powder.
  3. In another bowl, mix the honey and yogurt.  Then add to flour mix.
  4. Pour the butter mixture into a pan.  Then pour the second mixture on top of it.
  5. Sprinkle blueberries all over the top of the pan.
  6. Bake 30 minute at 375.  Cover with tin foil and bake another 10-15 minutes more.
  7. Enjoy!

Sweet Potato Molasses Cake
  • 1 c mashed sweet potato
  • 2 eggs
  • 2 Tbsp sugar
  • 1/2 c butter (softened)
  • 1 c sugar
  • 1 1/4 c flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 c molasses
  • 2 Tbsp milk
  • 1 tsp vanilla
  1. Mix all ingredients together.  Spoon into cupcake liners.
  2. Bake 20-25 minutes at 350.
  3. Serve with cream cheese frosting!  (Sprinkle with cinnamon for extra oomph.)
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