A Collection of Tried and True Family Favorites

Wednesday, January 6, 2010

Mommie Smith's Cupcakes


These cupcakes have been a family favorite since before I was born. They actually originate with my great-grandmother, Jesse. She used to make these for my grandpa on their farm. My mother made them often and now I make them for my girls. The recipe only makes 12, so you’ll want to double if you’re making it for a larger group. They’re simple and sweet and I always love the smell of them baking.


Mommie Smith’s Cupcakes

½ cup butter (of course!)
½ cup milk
2 eggs
1 cup sugar
1 ½ cups flour
1 teaspoon baking powder
1 tsp vanilla
Powdered Sugar Glaze:
1 cup powdered sugar
2 tablespoons milk

1. Preheat oven to 350 degrees.

2. Cream together butter and sugar in mixer until fluffy.

3. Combine in a small mixing bowl: flour and baking powder.

4. Add eggs to creamed mixture, one at a time until well incorporated. Add milk and vanilla then stir in (recommended by hand) your dry ingredients.

5. Spray muffin tins with non stick cooking spray (or butter them, if you’re really feeling decadent!)

6. Using a spoon place batter evenly to make 12 cupcakes.

7. Bake for 20 mins or until toothpick inserted in center comes out clean.

8. Remove from oven and let cool for 10 minutes before removing cupcakes from pan. Once removed, combine your powdered sugar glaze in a small bowl. If you like it thinner, add more liquid. Drizzle over cupcakes and enjoy!

Serves 12

Saturday, January 2, 2010

Chocolate Chip Snack Cake


I make this cake for my girls on the weekend or sometimes for when they arrive home from school. The smell of cinnamon and chocolate is so comforting in the house. An important thing to remember is that you don’t want to over stir the batter. If you do, it can become tough and chewy as it bakes. The walnuts are something we like, but can be omitted altogether, depending on preferences.

Chocolate Chip Snack Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cup sugar
1 teaspoon cinnamon
1 stick (4 oz) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips
¼ cup chopped walnuts

1. Preheat the oven to 350. Grease an 8 inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine ¼ cup sugar and the cinnamon.

2. Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture (by hand!), in 2 parts until just combined. Pour half the batter into the cake pan (use a greased spatula to spread it, it will be thicker than cake batter) and sprinkle with half the cinnamon mixture and half the chocolate chips. If you are using nuts, sprinkle half of them, as well.

3. Spoon the remaining batter evenly over the filling, spread it gently. Sprinkle with remaining cinnamon sugar, chocolate chips and nuts.

4. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Serves 8

Spanish Sausage

This is a meal that my Grandma Mollie used to make on her farm in southern Missouri. I always think of her when I make it. The only person in our family that doesn’t like it is my husband and we generally choose to make this when we are having some sort of ‘girls night’ at home.





Spanish Sausage

1 ½ lb ground sausage
2 (16 oz) cans diced tomatoes (undrained)
½ cup each: onion, green pepper, celery: finely chopped
1 teaspoon salt
3 teaspoons sugar
4 tablespoons flour
½ cup water
3 cups hot, cooked rice
Grated Parmesan Cheese (optional)

1. Shape sausage into 10 patties, brown over medium high heat and pour off half the fat.

2. Add tomatoes, onion, green pepper, celery, salt and pepper.

3. Cover and simmer for 1 hour.

4. Put rice on a hot platter and put sausages on top of rice.

5. Blend flour and water until smooth and stir into sauce. Turn the heat up and stir until thickened.

6. Once desired thickness is reached, pour over sausage and garnish with parmesan cheese.