Your Comments, PLease

Blackberry Patch

 Your Comments, Please
We truly enjoy hearing from our family, friends and readers.   Connect with us here and leave your old and new recipes, and comments.
        May all your teatimes be special!

         Betty Jo Roberts Ayers
        Editor/Owner
                                            

Comments

Post a Comment

Glad you stopped by Ida Click Roberts food & recipes blog to say hello and we know you will stay a while. Thank you for visiting. We appreciate the comments you leave. Your friendship and kindness are a blessing.
Betty Jo Roberts Ayers

Popular posts from this blog

Merry Wonderland of Delectable Dishes

Merry Wonderland of Delectable Dishes ~ Transform your Holidays into a flavorful festival of fabulous foods! These dishes are so yummy you'll want to serve them again and again before the next Holiday rolls around.  Join us for a taste-tempting trip through a merry wonderland of delectable dishes!
Read more

Ida's KY Mountain Kitchen

Image
Ida's Ky Mountian Kitchen ~    Ida in pink.  Ida & Clifton, grandparents of my five children..Youngest, Angie, in front of mamaw, Jamie, green dress, Cindy, Scott behind, then Craig (almost as tall as papa).  Those were the good old days. Ida was always in the kitchen cooking or canning vegetables from their garden.  Her Corn Relish was tops, sooo delicious.  I have found Corn Relish in the store only once.  Seems no one has it.  Now, I'm canning that same good flavor.  Corn Relish is wonderful with pinto beans!
Read more

Granny's Rum Pound Cake

Granny's Rum Pound Cake yield approx. 16    bake 325 degrees 1l2 cup unsalted butter, softened (Land o Lakes) 1/2 cup olive oil 2 cups sugar 4 large eggs 3 cups unsifted flour (King Arthur) 1 cup whole buttermilk 1 Tbsp. rum 2 tsp. vanilla extract Glaze 1 cup sugar 1/2 cup water 2 tsp. rum 1 tsp. vanilla extract 1.  Preheat oven to 325 degrees. Spray a 10 to 15 cup Bundt pan with nonstick baking spray with flour.  Set aside. 2.  In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition. 3.  Using a wooden spoon, add flour in 4 batches, alternately with buttermilk, beginning and ending with flour.  Stir to combine. 4.  Add rum and vanilla, stirring to combine.  Spoon batter into prepaired pan. 5.  Bake for 40 minutes.  Cover top of cake with aluminum foil to preven...
Read more