Move over Mrs. Doyle

In honor of National Cake Day on Monday, I made the Mrs. Billett’s cake  from the cover of December’s Southern Living magazine. 

Mrs. Billett is my new best friend.  The wintry white confection was submitted to SL by Mrs. Sue Winter for their annual December cake contest.  She acquired the recipe from her mother.  Like my beloved Elizabeth Doyle’s chocolate cake, she and her mother never knew who Mrs. Billett was but have been making her white cake for every birthday since the 50s.

The only modification I made was not making the fondant snowflakes.  Mr. Bee is not fond of fondant and at $12 a package I didn’t want to waste it on him.  But if I were to make this for an event, I would give the fondant a whirl.

While it wasn’t a complicated recipe it takes longer than a usual cake.  But. Oh. My. Is it worth it.  I had it iced by 9:30 p.m. Slices were delivered to our neighbors who usually go to bed at 7:30 p.m.  But they took No-doze in order to stay up for their cake delivery. 

Lots of vanilla, an entire box of butter, 5 eggs and a 32 ounce bag of powdered sugar, it’s not for the faint of heart.  I think Mrs. Billet and Doyle will get along just fine.

Heirloom Recipe Wednesday

Today’s topic:  Buttermilk Pie.  Love it.  I think the first time I ate it was at the Nut House in Granbury, Texas.  I was probably younger than Miss Bee is now.  It’s very southern.  I was nine when Earnie purchased this cookbook by mail order..

Copy write date

Somewhere along the way I discovered the buttermilk pie recipe and from the looks of the page, it was a frequent occurrence for me to make it.  Earnie added the note about adding lemon juice.

So I made one last night.  All the talk my Austin besties were doing about spending Thanksgiving together tomorrow made me all nostalgic.  So I made one.  I plan to eat a big slice tomorrow.

I even tried a new pie crust recipe from my friend David Venable’s new cookbook (we’ve never met, but I consider him my friend.  He’s a cutie).

Pie.  It’s the most important part of the Thanksgiving meal.

Praline Grahams

Made a batch of these Praline Grahams for Sister Bee’s spring open house with her Thirty One Business and other vendors.  I have had this Southern Living recipe for years and it’s very easy.  It’s the perfect sweet with coffee or for a wine and cheese party.  Enjoy!

Praline Grahams

12 whole graham crackers any flavor — regular, cinnamon or chocolate
3/4 cup of margarine (the syrup seems to spread better using margarine, but when I don’t have it I substitute with butter.  I actually like butter taste better).
1/2 cup sugar
1 cup chopped pecans

I have doubled this recipe using almost two packages of graham crackers, 1 cup sugar and 3 sticks of margarine.  Works fine.

Break graham crackers in half into squares.  Arrange on a cookie sheet with sides.  Melt margarine in a saucepan over medium heat, stir in sugar and chopped pecans.  Cook for 5 minutes, stirring constantly.  Remove from heat,  Working quickly, spread syrupy mixture evenly over graham crackers in the pan.  Bake at 300 for 12 minutes.  Remove from pan and cool.  Makes 2 dozen.