Many have questioned me about speaking of Groundhog Day last week. I know there is more than one groundhog predictor out there. Punxsutawney Phil did see his shadow so that signals six more weeks of bad weather. But in our area French Creek Freddie rules. He did not see his shadow, so I am content to accept his prediction. Momma Said, “I like his a lot better anyway, I can’t wait for fair weather.”
My sympathies go out to the people who live in the Northeastern part of the United States. The have been hammered this year with snow and ice, and there doesn’t seem to be an end in sight for them. The storms just seem to keep coming. I hope everyone is able to keep warm and safe. Momma Said, “Keep the hot chocolate flowing.”
As for myself, I was done with winter when by butt met the ice this past week. I stepped out of my truck onto what I thought was snow, but it was a solid sheet of ice underneath. Needless to say when your butt hits the ground, everything hurts. I am sore from knees to neck. Momma Said, “A trip to the chiropractor is definitely on the agenda.”
After I get put back together by my miracle worker chiropractor, I think I will just take it easy and not overdo it. I have a lot of chores that need done, but I guess they will still be there to do if I don’t get around to them anytime soon. I think I will just try this next recipe and see how it turns out. Momma Said, “You can always eat sweets when you don’t want to do anything else.” Enjoy!
Banana Nut Cake With Cream Cheese Frosting
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1⁄2 tsp salt
3 egg, beaten
3⁄4 cup vegetable oil
4 large ripe bananas, mashed
1 cup pecans, chopped
1 1⁄2 tsp vanilla extract
1 package (8 ounce) cream cheese, at room temperature
1⁄2 cup (1 stick) butter, at room temperature
1 lb powdered sugar, sifted
1 tsp vanilla extract
1⁄2 cup pecans, chopped
Directions
1. To make the cake: Butter and flour 3 (9 inch) round cake pans; set aside. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, stir together flour, 2 cups sugar, baking soda, cinnamon, and salt. Add eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in banana, 1 cup pecans, and 1 1/2 teaspoons vanilla extract. Divide batter among the prepared pans and bake for 23 to 28 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
3. To make the frosting: In a bowl, blend together cream cheese and butter. Gradually add the powdered sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla extract. Stir in 1/2 cup pecans or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.