Southern Cookin’: Hummingbird Cake

Today I am baking a “Hummingbird Cake,” a cake with a Southern tradition. It is early in June and this time of year reminds me of our annual trips driving our kids to summer camp in Mississippi. The camp is located in the heart of the Mississippi Delta and you can’t get more southern than this. It was always a bit sad driving down the two-lane country roads with red dirt, smell of pine trees, and hot, hot humidity as our kids would be gone for most of the summer. But they loved camp and made many enduring friends there. So a “Hummingbird Cake” reminds me of this annual ritual.

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Cane Syrup Ice Cream with Candied Pecans

Do you ever purchase an ingredient, forget that it is somewhere on your pantry shelves and purchase it again? This is how I wound up with three bottles of Steen’s Cane Syrup. What can a person do with three bottles of molasses-flavored syrup? I made ice cream — a great summertime dessert. Yum. And I added candied pecans using pecans left over from last winter’s holiday baking. This is a low-fat ice cream; my recipe uses whole milk rather than heavy whipping cream. Lite and delicious. Continue reading