Last weekend I was able to enjoy the time at my grandparent’s 50th anniversary in Blue Bell country. It is amazing to see a marriage for such a long time and it was a beautiful time. My grandmother had everything planned from the flowers to dinner reservations at the town’s best Italian restaurant. We had such a great time and the grandparents were pleased!
On Saturday, the day of the celebration, my grandmother planned a lovely brunch. The recipes she picked out are family favorites and my grandmother knowingly plans to prepare these yummy recipes when family is around. I ventured in the kitchen with her and made the Sour Cream Coffee Cake while she prepared the casserole. These recipes might sound old fashioned buy they are GREAT tasting! We also had a Ham and Cheese Casserole but I do not have that recipe.
1/4 pound butter
1 cup sugar
2 large eggs or 3 small eggs
1 tsp vanilla
2 cups flour
1 tsp soda
1 1/2 tsp baking powder
1 cup sour cream
1/2 chopped pecans
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 375 degrees F. Cream butter and add sugar, eggs and vanilla. Mix dry ingredients together and add egg mixture alternately with sour cream.
Pour half the batter in well-buttered tube pan. Add half the batter and sprinkle with half the filling. Cover with remaining batter and sprinkle with the rest of the sugar mixture. Bake for 40 minutes.
2 Tbsp quick-cooking tapioca
1 1/2 cups water
1 Tbsp sugar
dash of salt
1/2 cup quick frozen concentrated orange juice
1 package sliced peaches, thawed and drained
5 or 6 strawberries, sliced or 1/2 pint blueberries
Combine tapioca and water in sauce pan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and add sugar, salt, and juice; stir to blend. Cool, stirring after 15 minutes. Cover and chill. Before serving, fold in fruit. Delicious stuff ya’ll!