Go for it, girl and it counts if it’s made in your house. LOL. But on those nuts or bananas…trust me, you don’t need anymore. And the older this cake gets, the better it is. (I’ve also found it works best with ripe bananas).

It’s been so fun having you with us today. Hopefully you’ll come back once we’ve read the book and do a Blog Chat (Book Discussion) with us.

-Tee

-Tee

I’m looking forward to reading Sins of the Father. I, too, read Up Pops the Devil and enjoyed it! Thanks for joining us on today.

Hey, Brenda, even I know flour goes on chicken and meal goes on fish, or something like that, right? Anyway, I think you and I have the same philosophy when it comes to cooking: Why do it?

Toni, stop bragging about the cooking. I’m not touring with this book beyond online. But given your cooking reputation, I may just have to make a special trip to the Jacksonville/Savannah area.

Toni, Tanisha and Alice, thanks for getting the book, or planning to get it. Now you have to let me know what you think of it.

-Tee

Fish w/Shrimp sauce over rice

In a skillet, sauté your seasoned fish (I use catfish, salmon or talapia & season with Tony Chacheres, a little basil & pepper) in about 2 tbsp of extra virgin olive oil and cook for 4-5 minutes on both sides. In a separate skillet, heat 1 tbsp of butter and add celery, green pepper and green onions (optional for all of these last three ingredients—I’ve made it without before and it’s just as good) and cook until tender. Add shrimp (I add in the Tony Chacheres again here–just a dash or two) and cook 3 to 5 minutes or until shrimp are pink. Then add the cream of shrimp and ½ cup of water, red pepper and paprika.

I normally pour the shrimp & sauce over the fish & rice.

The cream of shrimp isn’t overly fattening, but I’ve also cooked it in a skillet by itself, first adding the celery, onion & green pepper and cooking until tender. If you do this, you’ll have to do your shrimp separately and I use the Land o Lakes Light Butter and cook for 2-3 minutes. I taste test the shrimp as they are NOT good if you overcook them. And, then I simply add the shrimp over the fish and then drizzled a tablespoon or two of the sauce.

It’s delicious! Matter of fact, I’m making it for dinner tonight. Everyone’s invited over for a taste.

-Tee

Can’t waait to read the book Angela. Will you be doing a signing in Jacksonville, FL or Savannah , GA?

-Tee

I don’t remember where I got this recipe from, but I make this cake 4-5 times per year and it’s always a hit. (As a tip, I do cut down on some of the pecans and coconut because I don’t like it to overwhelm it. Also, I use pecan pieces. And, for the icing I cut down a bit on everything. It makes a LOT.)

-Tee

————

BANANA NUT COCONUT CAKE

Ingredients:
1-1/2 cups white sugar
1 cup butter, softened
2 eggs
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup buttermilk
2 teaspoons vanilla extract
2 cups chopped pecans
2 cups shredded coconut
4 cups confectioners’ sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C), grease and flour two 9 inch round cake pans or one 9×13 inch pan (I use a bundt pan).
2. Cream white sugar and 1/2 cup of the butter or margarine; add the eggs and 3 of the mashed bananas, mix well
3. Sift flour and soda; add to the creamed mixture alternately with buttermilk mixing well after each addition. Blend in 1 teaspoon of the vanilla. Fold in 1 cup of the pecans and 1 cup of the coconut. Pour batter into prepared pans.
4. Bake at 350 degrees (175 degrees C) for 45 to 50 minutes. Cool completely before frosting with Banana Nut Frosting.
5. To Make Frosting: Cream together 1/2 cup of the butter or margarine and 4 cups of confectioners’ sugar until light and fluffy. Stir in 1 medium mashed banana, 1 cup pecans, 1 cup coconut, and 1 teaspoon vanilla, and mix well. Use to frost cake.

-Tee

-Tee

-Tee

-anonymouse

I agree with you about the Stouffer’s Lasagne. That is some good stuff. If I can buy it already made, then my work has been done in the kitchen. LOL

Brenda

Angela, you’re trying to mess up a masterpiece with some Splenda? Oh no, my sista. LOL.

-Tee