Have you ever thought about the fact that your clothes have been to more countries than you will ever be? Just go through your closet and look at the makers label and you will see what I mean. I have no plans to go to the Philippines, China or Korea but my clothes have already been there.
It is hard to find anything made in our own country these days. Everything from electronics, cars, clothes and even our food comes from some exotic place where the workers probably get paid next to nothing. Then you add on export and import taxes, shipping and handling and all the other fees associated with goods from abroad and that is why we pay sky high prices for everything. Momma Said, “Why, oh why, can’t we just make and grow our own supplies and put the factories and people back to work?”
I just wish Ronald Reagan was still alive and could run for president again. He was a hands-on kind of guy and said what he was thinking. We didn’t have so much corruption and back stabbing (that we knew of) back then and things actually got done.
It is sad that our country has gotten to this state. I will say to all my readers that you might want to start putting some supplies back just in case. There are many foods that are safe to store for long periods of time and please don’t forget the water. We may not be eaten by zombies but I am sure there will be plenty of brain-dead, lazy people out there that would rather steal than prepare. Momma Said, “Preppers aren’t crazy they are just wiser than most.”
Pecan Upside Down Cake
INGREDIENTS
For the Cake Batter
- 2⁄3 cup unsalted butter, softened
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sour cream
- 1⁄2 cup buttermilk
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Pecan Topping
- 1⁄2 cup unsalted butter
- 1⁄2 cup light brown sugar, packed
- 1⁄3 cup light corn syrup
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 1 1⁄2 cups pecans, roughly chopped
INSTRUCTIONS
- Brown the Butter: Melt 2/3 cups of butter in a medium skillet over medium-low heat. Stir frequently until it begins to bubble, then stir constantly until it becomes foamy.
- Remove the skillet from the heat when the butter is golden and fragrant. Pour the brown butter into a shallow, heat-proof bowl, scraping in the brown bits with a spatula. Set aside to cool.
- Preheat the oven to 350°F. Grease an 8-inch baking dish with cooking spray or butter and line it with parchment paper.
- Make the Pecan Topping: In a large saucepan, combine the butter, brown sugar, and corn syrup over medium heat. Stir frequently until the sugar dissolves and the butter is melted.
- Remove from the heat and stir in the cinnamon, salt, and pecans until well combined. Pour the pecan mix into the baking dish and spread evenly. Set aside.
- Make the Cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a measuring glass, whisk the sour cream and buttermilk until well combined. Set both aside.
- In a separate large bowl, whisk the cooled brown butter with the brown sugar until smooth. Blend in the egg and vanilla.
- Alternate adding the dry ingredients and sour cream mixture, starting and ending with the flour. Stir gently by hand until just combined.
- Pour the batter into the cake pan, spreading it evenly over the pecans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before carefully inverting it onto a serving plate. Remove the parchment paper and leave to cool. Serve warm or at room temperature, and enjoy!