delicious

Barbie’s Peanut Butter Cake with Peanut Butter Fudge Frosting


2c flour
2c sugar
1t baking soda
1/2 t salt
1stick margarine
1/2 c peanut butter
1 c water
1/2 c buttermilk
2 eggs
1 t vanilla
Place dry ingredients in bowl. Bring margarine, peanut butter, and water to a boil. Pour over dry ingredients, mix well. Add buttermilk, eggs and vanilla. Mix well and pour into greased jelly roll pan. Bake 350 degrees for 25 minutes. Spread with frosting while cake is warm.

Frosting:
1/2 c peanut butter
1 stick margarine
5 T water
2 t vanilla
1 lb powdered sugar
1 c chopped nuts
Bring water, margarine and peanut butter to a boil. Add vanilla, then stir in sifted powdered sugar. If too stiff, slowly add warm water until spreading consistency,

If you don’t have nuts, use chunky peanut butter. I added 4 oz. Bakers chocolate while bringing frosting to a boil, just because chocolate and peanut butter are best friends.

Barbie’s Peanut Butter Cake with Peanut Butter Fudge Frosting

We went to a Labor Day reunion in Kansas last weekend. Bud’s cousin Barbie, one of the best cooks I know brought this cake: word must have gotten out ahead of time. I foolishly waited till the end of the line. It was gone on first pass when the crowd went through. I made one for myself today! If a crowd shows up to dinner at my house tonight I’ll cut myself a piece before serving anybody else, cook’s privilege!

I think this cake would do well as 9×13, layer cake, or bundt cake.

Delicious Food

I’d have to claim a well-prepared steak is the most delicious food ever. I don’t want it that often, but when I’m ready, it’s great. I choose a steak with sufficient fat marbling and sprinkle it liberally on both sides with coarse Kosher salt. I let it sit for 1 to 24 hours. Next, I rinse and dry it with paper towels. It is probably salty enough, so I season it with coarsely ground black pepper and garlic powder. I grill it till medium rare, usually seven minutes on each side. It needs to sit five minutes before serving. It will be tender and moist. Best served with baked potato and salad. Try it!

Southern Fried Catfish

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Deep-fried catfish is a favorite at our house.  Brush catfish with prepared mustard.  For two pounds catfish, I put one cup cornmeal, one and a half teaspoons of CajunSeasoning, and one-half teaspoon onion powder in a quart bag and shake till well-coated.  Best fried in a deep cast-iron skillet.  (I am extremely partial to cast-iron.)

There is an easy trick to getting the oil to just the right temperature.  As the oil gets hot, drop a wooden, strike anywhere match in the heating oil.  It will ignite at exactly 375 degrees, the perfect temperate for deep-frying.  The corn-meal battered catfish sear over when dropped in the hot oil and absorb much less oil.  In a matter of minutes the will be crisp and golden brown.  Put them on a rack to drain for maximum crispness.

Tonight, instead of the French-fries we so admire, I served the fish with oven fried okra,  I just bought the frozen breaded type,  sprayed it with cooking spray, and baked it at four hundred degrees til crisp.  I opened a jar of home-canned bean soup to go along with it.

For dessert, we had a very simple peach crumble.  To four cups frozen peaches, I stirred in three-quarters cup Splenda Brown Sugar, two tablespoons corn starch, and half a teaspoon cinnamon.  I poured in a bowl and topped with a crumb mixture of one-half cup oatmeal.a dash of cinnamon, one-fourth cup Splenda Brown Sugar mixed with three teaspoons butter.  I baked at 350 degrees till top is brown and crumbly.

This was an easy, delicious meal.