Harvest Pound Cake with Caramel Glaze


Wow! This cake was so good. I’m crazy about pound cakes, so this one will definitely be made again. I just happened to have some apples on hand along with the other ingredients. It seems like I always have enough stuff for a cake but when it comes to fixing dinner, I don’t! OOPS! (Gotta work on that!)

2 Cups sugar
1 1/2 Cups vegetable oil
2 teaspoons vanilla
3 eggs
3 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 Medium apples, peeled and chopped
1 Cup chopped walnuts

Caramel Glaze
1/2 Cup butter
1/2 Cup brown sugar
2 teaspoons milk

Heat oven to 350 F. Grease and flour a 12inch tube pan.
In large bowl beat oil, sugar, eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts.
Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
In 2 quart saucepan, heat all ingredients to boiling, stirring occasionally. Boil 2 minutes stirring constantly, remove from heat and pour over warm cake.

Jetts Apple Cinnamon Jelly

 Jetts Apple Cinnamon Jelly

There’s nothing better on home-made biscuits than home-made jelly! This is my absolute favorite jelly … EVER!!

1 quart apple juice
1 package (1.75 ounces) Sure Jell
4 1/2 Cups white granulated sugar
3 Tablespoons red cinnamon candies
How to make it

Combine the apple juice and Sure-Jell in a large pan. Bring to a rolling boil. Add sugar and candies and cook, stirring occasionally until candies are melted and sugar is dissolved. Bring mixture to a boil and cook for 2 minutes, stirring occasionally.
Remove from heat and let mixture settle down a few minutes. Skim the foam off the top. Pour into sterilized jars. A funnel works really good for this.
Makes 6 to 7 pints of jelly

Amazing Pecan Sour Cream Pound Cake

Amazing Pecan Sour Cream Pound Cake

1/2 Cup chopped toasted pecans
3 Cups cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 Cup butter(room temperature)
3 Cups granulated white sugar
6 eggs(room temperature)
1 teaspoon vanilla extract
1 teaspoon pure orange extract
8 oz. container sour cream
Extra chopped nuts for garnish

1 box confectioner sugar
1 teaspoon vanilla
1/4 Cup orange juice

Preheat oven to 325 degrees F(150 degrees C).
Grease and flour or sugar a 10 inch tube pan.
Line cake pan with wax paper for easy removal later.
Sprinkle the pecans on the bottom of the cake pan.
Mix together flour, salt and baking soda in another bowl. Set aside.
In large mixing bowl, cream butter and sugar until light & fluffy.
Beat in eggs one at a time, then add flavorings(vanilla and/or orange extract).
Add flour mixture alternately with the sour cream.
Pour the batter over the pecans in the prepared pan.
Bake in preheated oven for 1 hour and 15 minutes or until a cake tester comes out clean.
Absolute favorite cake to bake!

Sweet Potato Cobbler

Sweet Potato Cobbler

Preheat oven to 400
Preparation time: 30 minutes
Bake time: 30-40 minutes

2 lb Sweet Potatoes (peeled)
3 1/2 Cups water
1 1/2 Cups white granulated sugar
3 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1 Tablespoon vanilla
3/4 Cup Butter or Margarine
Choose your own crust BUT I went the easy route and used a
frozen deep dish pie crust and broke it up and placed it on top.

Peel and slice potatoes 1/4 inch thick.
In a saucepan with the 3 1/2 Cups water, cook sweet potatoes until tender, about 10 minutes.
Drain all liquid and save it! Don’t throw this out!
Layer potatoes in a well greased 13 X 9 inch pan
Add in reserved liquid (1 1/2 cups)
Combine sugar, cinnamon, flour in a bowl and mix well.
Sprinkle this over the potatoes.
Dot with butter and cover with your pastry crust.
Sprinkle crust with a little bit of sugar.

Snow Covered Toffee Grahams

Mama Mia! I love this recipe! Check out more from Niki!!

Niki's Sweet Side

Snow Covered Toffee Grahams

You’ve heard of “Makin’ it rain”, I’m gonna make it SNOW up this beezee! Whoa Niki, easy. Sorry, but I love these “snowy” little dudes! And for those of you that noticed, I accidentally posted on Monday morning instead of the usual Tuesday morning. And quite frankly it’s thrown off my whole week. So here I am on Wednesday at 7am, sharing another post to feel “balanced”. My O.C.D. may or may not have gotten worse this year. Thanks Dad, for passing on your anal retentive ways as well. Moving on.

So. I’ve noticed some of you have allergies to nuts and aren’t enjoying my recipes. To that I say, “Go piss up a-“. Just kidding, I love you guys and it bugs me that some of you feel left out. And if you tell anyone that I have a heart and really care about people’s feelings, then you’re outta my club.

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Collard Greens in Crock Pot

Gotta have greens with your Thanksgiving dinner!


Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Collard Greens (Crock Pot)
You are going to need these things-

1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds collard greens, washed, cut and stems removed
1 small onion, chopped
2-3 cloves garlic, minced

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