Florence’s Buttermilk Cake

When I was a little girl, this is the OG cake that was always at my grandmother Florence’s house. She kept a chocolate and a vanilla version on hand for any occasion. If it was a birthday she iced it with buttercream or cream cheese frosting. If it was a picnic she served it with fresh berries or berries in their own syrup. This cake is so good you can eat it plain. It feeds a ton of people via sheet cake, rounds or cupcakes, keeps on the counter for days, refrigerates and freezes perfectly. This recipe is an oldie but a goody. The only thing we have changed from the original well-worn recipe as you can see by the photo, is that we substitute grass fed butter for the shortening.

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Florence's White or Chocolate Buttermilk Cake
A versatile and delicious cake that can be iced ore served plain with fruit.
Prep Time 30 min
Cook Time 25-30 min
Servings
rounds
Ingredients
Prep Time 30 min
Cook Time 25-30 min
Servings
rounds
Ingredients
Instructions
  1. In a mixing bowl, cream butter, sugar and eggs.
  2. In a small bowl combine buttermilk, baking soda and vanilla.
  3. In another small bowl combine flours OR if chocolate then flour and cocoa
  4. Alternate adding flour and buttermilk to creamed mixture.
  5. Grease and flour three (3) cake rounds. Pour in batter equally.
  6. Bake at 350 degrees for 25-30 minutes or until golden on top or until toothpick comes out clean.
Recipe Notes

This cake is a delicious "everyday" cake that can easily be eaten without icing as a poundcake, with fruit or iced with buttercream icing.  It also freezes well.

Mimi Soup

Mimi calls this “Christmas Soup” because her babies got used to having it for lunch on Christmas Day and thus the name was coined because of it’s bright hues of red and green. Mademoiselle calls it “Mimi Soup”. You can substitute most of the ingredients to fit your tastes and you can expand the recipe with ease. Serve it with crunchy French bread and you have a healthy, hearty and quick meal.

Mimi Soup
Easy and delicious Italian style soup.
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Ingredients
  1. 1 shallot
  2. 1 clove garlic
  3. 1 tablespoon butter
  4. 1 tablespoon olive oil
  5. 2 Boxes (32 oz.) Chicken stock
  6. 2 Cups Water
  7. 2 Cans Diced Tomatoes with Basil and Oregano (Hunts)
  8. 1 small bunch, bag or box of baby spinach leaves
  9. 2 cups tortellini, gnocchi or pasta of choice
  10. 2 cups cooked chicken (rotisserie)
  11. Parmesan Cheese (Optional)
Instructions
  1. Combine butter and oil in stock pot or dutch oven, melt
  2. Chop shallot and garlic very small
  3. Sauté in butter/oil for 3-5 min
  4. Add stock
  5. Add diced tomatoes
  6. Heat to a boil
  7. Add pasta, cook according to directions on pasta, only to al dente
  8. After pasta cooked, turn to low heat
  9. Add cooked chicken, stir to heat through
  10. Add spinach leaves, stir
  11. Serve immediately. Garnish with shredded Parmesan cheese.
Notes
  1. Hint: If you want to make enough for leftovers, make the pasta separately in water, rinse and set aside. Add to bowls separate from broth. It will keep the pasta fresher for use in leftovers and from absorbing all the liquid in the soup when you reheat.
Because I Say So http://www.becauseisayso.com/

Cornbread Dressing Anyone?

Mademoiselle is all about Mimi’s Thanksgiving recipes so here’s my easy Cornbread Biscuit Dressing!  Its the best of both worlds, especially if you combine it with Giblet Gravy! Yum!

 

Mimi's Cornbread Biscuit Dressing
Yields 14
A Traditional Simple Southern Dressing
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Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
Ingredients
  1. 4 Cups Soft Fresh Biscuit Crumbs (We use a can of Immaculate Bakery Buttermilk Biscuits)
  2. 4 Cups Cornbread Crumbs (We use our own recipe, but any will do)
  3. 4 Eggs (Lightly Beaten)
  4. 3 Cups finely sliced Celery
  5. 2 Cups Sweet Onions finely chopped
  6. 1/2 Cup Butter
  7. 1/2 Cup Fresh Finely Chopped Sage
  8. 7 Cups Chicken, Turkey or Vegetable Stock
  9. Salt and Pepper to taste (or 1 tsp. each)
Instructions
  1. Preheat Oven to 400 Degrees.
  2. Crumble biscuits and cornbread in very large mixing bowl, set aside.
  3. In a large cast iron skillet, saute celery and onion in butter. Stir in sage, saute 1 minute. Remove from heat. Cool.
  4. Whisk broth and eggs together. Add to sautéed mixture.
  5. Pour sauteed mixture into biscuit/cornbread crumbs. Stir to combine.
  6. Regrease sides of cast iron skillet.
  7. Pour mixture back into cast iron skillet.
  8. Bake, uncovered, for 45-50 minutes or until golden browned.
Notes
  1. If you are vegetarian or vegan, you may replace eggs with your favorite egg replacer or 1/2 cup almond milk, but reduce the vegetable stock by 1/2 cup. You may replace the butter with olive oil or double the amount of applesauce. You may want to increase your herbs and spices a bit, but otherwise you should have a fantastic dressing too!
Because I Say So http://www.becauseisayso.com/