Almost Famous Coleslaw

8 cups finely diced cabbage (about 1 head)

1/4 cup diced carrots (finely)

Dressing:

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Cabbage and carrots must be finely diced.

Pour cabbage and carrot mixture into large bowl.

Prepare the dressing, mix until smooth and creamy.

I mix it in a mason jar and shake a lot...

Pour over Slaw and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Carrot Cake with Cream Cheese Icing

Carrot Cake

2 c all purpose flour ( i love white lily)

2 t. baking soda

1/2 t.  sea salt

2t. apple pie spice

3 eggs; well beaten

3/4 c canola oil

3/4 c buttermilk

2 c sugar

2 t.  pure vanilla extract

1 cn crushed pineapple; drained, - 8-oz can

2 c grated carrots

1 c walnuts; chopped -- or pecans

Cream Cheese Icing

1/2 c butter; softened

8 oz cream cheese; softened

1 t. vanilla extract

2 c powdered sugar; sifted

1 t. leftover pineapple juice

1/2 t. rum flavoring

For cake:

Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, and chopped walnuts.

Pour batter into 2 greased and floured 9-inch round cake pans.

 Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Let cool over night wrapped up in saran wrap in the fridge (this seals in moisture).

Ice when ready and then refrigerate until icing is firm.

Enjoy!!!!!

Berries and Poppyseed Salad

Salad

1 package of organic baby greens 

1 pint of sliced strawberries

1/2 pint blueberries

handful of almonds (optional)

Mix above ingredients together and set aside in fridge while you make dressing

 Poppyseed Dressing

Find a jar with a lid, I usually use a mason jar

 1/2 cup white sugar

1 cup olive oil (can use cannola too)

1 1/2 T. poppyseeds

combine ingredients in jar and shake like nobody's business

Your arms will get a work out. 

Shake until sugar is dissolved.

Pour over salad and Serve immediately!!!

Monkey Bread

24 Dinner Rolls, thawed but still cold (you can use rhodes, pillsbury, bridgeford)

1 box butterscotch cook and serve (not instant)

1/2 cup brown sugar

1stick of melted butter cooled

Directions:

Spray bundt pan with non stick spray.

Pour the butterscotch pudding into the pain. (yes the powder)

Pour 1/4 cup brown sugar on bottom as well.

Place 12 rolls over the pudding and brown sugar.

Sprinkle over the rest of brown sugar over those rolls.

Place the rest of the rolls in the pan.

Pour cooled melted butter over the top.

Cover with sprayed plastic wrap.

 Let rise until double in size or even with top of bundt pan. 

Carefully remove wrap.

Bake at 350°F for 30-35 minute

(some times it takes longer, be sure the top of rolls are golden brown).

Cover with foil the last 15 minutes of baking. 

Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Puff Pancake with Buttermilk Syrup

Puff Pancake (also called German Pancake)

1 cup milk

4 eggs

1/2 cup white sugar

1 t. vanilla

1 t. rum extract (if desired)

1/3 cup butter

Preheat oven t0 400 degrees.

Place butter in glass 9x12 pan and put in oven to melt butter.

Mix the milk, eggs, vanilla and rum until well combined.

Add the sugar and flour and mix until smooth.

Batter will be thin.

You can also put the first five ingredients in a blender and mix it that way..

Take out pan with melted butter.

Pour in batter.

Bake for 20-25 min.

Served asap. it is much better fresh out of oven.

Buttermilk Syrup 

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda.

Bring to a boil, and cook for 7 minutes.

watch closely and use a large pot, because the syrup will foam while cooking.

Remove from the heat, and stir in the vanilla.

This is delicious on french toast as well.

Store leftovers in fridge and reheat to serve.