Fall in line…Autumn’s here!

If you really know me you know that being a late September girl, I love, love, love autumn. It is my favorite time of year when the leaves are turning orange, yellow and brownish-red. It’s time for a night football game with the smells of toasted buns and hot dogs in the air and just a little of the wind’s chill. I can still hear Daddy’s whistle calling the team off the field for some countless errors in running plays. I see him with that pencil behind his ear and his arms folded across his chest shaking his head in dismay for the ineptitude of his team’s effort. It’s only appropriate that autumn was the season that we lost him (for it was his favorite time of year, too). Autumn–was a time when we always went to the Fair at Warner Park and we’d go see the farm animals in their stalls. Smells of rich earth, feed, and livestock filled the air. I looked forward to winning a goldfish in a bowl, only to find it floating a week later from our over-feeding! (Bill, you remember, that slice of white bread you fed the fish when we were kids? Yes, you did that! LOL). I get nostalgia for those days as a child in Tennessee. And yes, autumn is the season I share with you, brother, for tomorrow’s your birthday. We will be the same age for one day in the year, and then the next day I move on to be a full year older than you (smile). And while living in South Florida deprives me of leaves changing colors– my mind is full of their memory. I love the gloomy days, the change of summer’s heat receding. It’s during the rainy days that I head toward the beach and watch the waves come in and return. The tourists have gone home.Summer’s ending is my beginning…to touch the sand and see God’s captivating beauty through the eyes of autumn.. I am glad to put summer 2017 in my rear view mirror with all its hurricanes and tragedy. It’s time for candied apples, caramel corn…roasted peanuts in the oven, sweet potato pie, dressing, gravy and homecoming parades–Autumn. I can hear BCU’s band marking time practicing late in the evenings in Daytona. Autumn. There’s a crispness of things to come. The best time of the year y’all! Is it Halloween yet?😍

COPYRIGHT © 2017 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cherylsorrells@yahoo.com

 

A Watchful Eye….

Luscious banana nut bread with walnuts and raisins, with a slather of cream cheese one the side. (My artisan pineapple wine is also pictured).

She had the tiniest dark eyes I’d ever seen (a trait from her mother who was 100% Cherokee)–and the sweetest smile. My great grandma  Emma. She always said I’d carry on her legacy as a baker so, I consider it no coincidence that I love baking. When I was a child we’d go to Waverly, Florida, to visit my her where she lived in a cute bungalow house with an orange tree in the yard. She’d been a domestic cook for white people in segregated Central Florida during her younger years. Entering her house there was always a pound cake, fruit cake, or her favorite, spice cake in the oven or on a cake stand. After her stroke she came to live with us and that’s where my intense training as a baker came into fruition. She was a master baker. She’d sit in the dining room watching me–and stopping me along the way to always taste, re-taste, and test my batters before fully committing them to the oven. I was always under her watchful eye. “Wait,” she’d say…”now, taste it…is there enough salt?” She could touch the dough and see that it didn’t have enough water or too much “this or that.” I had to learn patience…always too eager to put something in the oven.

********

As I was baking this banana nut bread…I could hear her voice….instructing…and I taste the batter just as I did when I was 14 years old (the baker in training)….I know that in her younger years–she was a tough person when it came to house cleaning–she was a strict task master. I’m glad I knew her when fortunately or unfortunately, illness had softened her. She also was a great story teller (like her Native American mother–her namesake–Emma). She could interpret dreams (a trait she learned from her mother). I would listen to her tell me things like what it meant if a bird flew into your house through a window or what it meant if you dreamed of water. I was also mesmerized by some tale she would spin. I think of her often especially when I’m baking having learned so much from her. I know she’s watching and smiling down on me somewhere in the universe….

COPYRIGHT © 2017 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

IT ALL COMES DOWN TO PLAIN CAKE!

It all comes down to plain cake–that’s what purists will tell you. They don’t want anything fancy–just plain cake. My delicious loaf pound cake with its combination of almond, vanilla and lemon will soothe your sweet tooth for sure. This will remind you of one of the favorites in the frozen department–but, it’s got that something more–the richest butter and melt in your mouth texture. Believe me–I’ve gotten the one in the store from the frozen department before and well, it’s still not like a good artisan pound cake. My loaf pound cake is moist and mellow. It’s made without any artificial additives–just natural goodness–things right out of your own cupboards. So, order your pound cake loaf today. You won’t regret it. Cheryl’s Butter Bakes are better than the rest. When all is said and done it all comes down to plain cake!

COPYRIGHT © 2017 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

 

 

 

 

Chocolate-Oh, Chocolate, How I love thee!

Chocolate Coconut Cake with Chocolate Fudge Cream Cheese Buttercream with a Strawberry/Raspberry filling….It’s over the Moon Fantastic!

I can’t tell you how or why…but, this cake just sort of “evolved” and it’s sooooo moist and rich and satisfying  and puts you in the mind of an Almond Joy candy bar….It makes you want to put your feet up on the couch (fork in hand) dig into it layer by layer and well, is it only women who have this love affair with chocolate? Oh, I know there are those rare breeds that don’t like chocolate but, are they  really human? I don’t think so! Now, don’t get me wrong…I don’t like that cloyingly, cheap overly sweet chocolate and if it’s offered I will turn it down…I like the good stuff…I’ll only buy the good stuff….I want my chocolate with a full, richness. Expensive. The kind you can taste the fruitiness of the cacao. And please–no chocolate morsels! Buy the real chocolate bars. It’s so worth it…I made this cake’s chocolate butter cream with coconut milk, cream cheese and a bit of Amaretto, a raspberry filling with my artisan vanilla extract in the cake batter. Order your Chocolate Coconut Cake today from Cheryl’s Butter Bakes…you won’t regret it!

COPYRIGHT © 2017 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

 

 

Louisiana Crunch Time!

The Louisiana Crunch Cake–so moist, buttery with a vanilla and almond glaze with just a hint of coconut in that crunch.

Do you remember going to the grocery store, looking on the cake shelf for that famous blue and white cake box for The Louisiana Crunch cake? I do. As a young woman my aunt Emma Lee once sent me to the store to find one for her. At that time I’d never heard of it by name. Until I located it in the store and then I said to myself, “oh, so that’s the name of that cake.” As a commercially made cake it’s good but, no comparison to mine which is homemade with real butter, cream, and a smidgen of coconut in the crunch. Then it’s covered in a vanilla and almond glaze. This is my version of The Louisiana Crunch Cake.You will fall in love with it.

Order yours today which is made to order. Go on this blog’s contact page and send your contact information. This cake can be made to order with a lemon flavor.

COPYRIGHT © 2017 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced, modified or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

 

Old Habits…Die Hard

Growing up in the “Leave it to Beaver” generation wasn’t odd until I learned that the 60’s was a time of unrest in America. But, for me, none of that was apparent until the death of Dr. King. Maybe, we should have been made aware of the turmoil but, the most important things to me evolved around good food. Like my Grandma Ruth’s strawberry Koolaid with pineapple juice; or mama’s stick to your ribs oatmeal (which she made on the stove during cold mornings in Chattanooga) drowning in gooey sugar, earthy cinnamon, lots of butter, raisins; cream (or milk) and buttered toast hot out of the oven. Every now and then we got raisin bread instead of the regular toast made from yes, “Wonder bread.”I will always remember a banana split on birthdays with at least 2 of my best friends while Daddy patiently sat there (probably bored to death as we teens giggled about absolutely nothing, I’m sure) on a crisp autumn day at Kays Ice cream Shop; or hot glazed doughnut runs with Daddy to Krispy Kreme at 11 p.m., and hamburgers from Georgia’s Place downtown. As far as I knew, life was gooooooood!  I am traditionally, southern. I love Moon Pies and grew up on Little Debbie raisin and cream cakes (wrapped in cellophane paper). I said all that to say this….old habits die hard.

So, of course, I raised my son to also love raisin bread and most, although not all, of the foods from my childhood. I only wanted him to know that that bowl of oatmeal and slices of cinnamon bread slathered with butter represented all that was important and good in the world but, it was much more. It was sustenance against all the bigotry, and racism that he would face in life. I hope it erased being bullied at school when the kids called him “chocolate chip” (because of all his freckles) or the first time he was called an “N word” on the playground in the first grade. That’s what makes food and memories indelibly connected. They can erase a bad day; dry up tears from your first heartache or provide comfort when we are grieving the loss of a loved one.

When I grew up and became much more politically aware that the world wasn’t so kind as those Krystal burgers on their distinctively soft little buns….It’s my memories of food and the people I love that comfort me today. We are shaped by food. For good or bad. There were foods that repulsed me like I still don’t do neck bones and you better believe….I didn’t raise my son to know anything about them–but, I confess I am hard pressed to pass up chitterlings if there’s a pot of them on the stove (go figure!) But, most memorable are those cold mornings growing up in chilly “Chatt Town” (Chattanooga) having a warm bowl oatmeal and raisin bread toast….well, I knew that I was loved whenever I recall that memory. Mama had to stand there and watch it on the stove. She took the time to pre-boil the raisins just so they were plump and soft in our oatmeal and then, there was all the fixings for it in order that that one bowl of oatmeal was just right. No microwave. No packages of instant grains. That didn’t exist.

Those were the days and I’m glad for them because like Wally, Eddie and The Beav….as black children we sat down at our breakfast table just like those fictional children did on television. We never knew that Mama and Daddy we barely scrapping by, or that white America didn’t see me as equal because I am black. Looking back on it–many black folks didn’t have it half as good as us-we were blessed. And I know it’s why I am the person I am today.

Yes, old habits do die hard. I think about these things whenever I pass down an aisle at the grocery store, see an old advertisement….or smell cinnamon, and raisins boiling away on my own stove. It’s less about the food and more about the people who thought enough to make sure that we were loved. So, for me–food is love. It may be storming outside and there may be days when I don’t know where my next dollar will come from. The world could seem to be reaching its end….but, it’ll have to wait until I have my morning cup of coffee and grab my raisin toast out of the oven. Where’s the toaster you ask?  My toaster? It’s abandoned in a cabinet–old habits….you know….they never die. They multiply!

Order a loaf of my delicious Cinnamon raisin bread with toasted pecans today. We do ship.

COPYRIGHT © 2016 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

 

 

Ain’t Nobody Got Time For That!

Peanut butter raspberry jam bars are one of my most recent trial recipes. Summer’s here and I now have time to relax and bake new recipes. So, my latest bar is this one…..As for anything elaborate?…The popular viral statement,”Ain’t nobody got time for that”comes to mind. Enjoy the photo…or just place an order with us! Happy 4th of July!

COPYRIGHT © 2016 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

Identity Crisis-Oat Bar or Brownie?

When I’m feeling like I need to tap into a healthier food I think oatmeal. Images of me passing  a  vending machine seeing that familiar brand that’s a bit too crispy but, will give you that good feeling of “well, it is oatmeal for goodness sakes!” But, is it satisfying? Not really (as I’m crunching on the packaged oat bar). I would rather have a brownie-but, my healthier “self” says, “naw-not today.” So, I made this oatmeal raisin walnut bar with all the satisfaction of a brownie. Its crispy edges are from the oats and its chewy, gooey center is nirvana. This oat bar is made with rich butter, molasses brown sugar, cinnamon, vanilla extract, dark raisins, toasted walnuts and whole grain oatmeal. I’m hooked and you will be too! Order your half dozen today from Cheryl’s Butter Bakes.

COPYRIGHT © 2016 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

Apple Jelly Cake-an Old Time Favorite Anytime

 

When I was a kid my Grandma Ruth used to wipe away my tears by baking something good to eat like an apple jelly cake. Honestly, she’ll tell you, “now, you know your grandma ain’t no real baker, honey.” So, she’d go the Duncan Hines butter cake route and “slap” the apple jelly in-between each layer and atop the cake while it was a bit warm. But, the cake was sensual. Its aroma knocked your socks off! Of all the cakes I’ve had in my life (quite a few) the apple jelly cake will literally “haunt” you. Despite grandma’s modesty, it was wonderful to me regardless of the short-takes she took. I always loved its simplicity and would quickly wash down a slice with a cup of milk. When I thought about this cake–and I’ve thought about it often–(yes, I do put a lot of thought into what I’m going to bake and post) because this is after all, a post about our connection to food and its memories it evokes, I think about how connected we are to food and the events of our life. Such as the death of a loved one. There were the many delicious pound cakes made by our most treasured bakers when my Granddaddy J.D. passed. The best cake were quickly whisked off and hidden in the back bedroom (away from company) while the less desired ones were put out for the general public. We knew sister so-and-so had made the “good cake” and well, chunk the rest for the “lookie-loos” who were hanging around to take any news back to the rest of the town of who sent what, who fainted, or got drunk before the funeral.

The apple jelly cake is a casual cake. It’s one you’d take to a picnic or for a snack rather than to some more formal event. It can be a Sunday after dinner favorite. Its buttery layers are soft and billowy rather than firm like a pound cake. I like it better the day after it’s made when the butter, and apple jelly have had a chance to mellow into the cake.  I ain’t lying when I tell you this is a good cake. Let me say that again, it’s a goooood cake! For this photo I decided to dress it up a bit by adding a lemon glaze and some coconut curls–that’s totally optional.

This southern favorite going back to the Civil War in America. By the way, you could use raspberry jam or any other favorite jam. Order yours today when you’re feeling “blue” or  happy because it’s “Throwback Thursday, y’all!”

COPYRIGHT © 2016 blog author Cheryl D. Sorrells–All rights reserved. No parts of this blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the author, Cheryl D. Sorrells. Inquiries should be addressed to Cheryl D. Sorrells @ cheryl.bakes@yahoo.com

 

Those Were the Days

The best time of day for me was lunch. Our school lunch often contained scrumptious peanut butter cookies. I think if I close my eyes I can imagine them right now. They were huge and had the traditional fork tine marks criss-crossed in the middle! The line would fork around the corner…you could smell the cookies long before you made it to the doorway and when I finally got mine I eagerly reached for the carton of milk which seemed to be made for that combination. Those were the days! The satisfaction of which satiated my soul.

Now, whether you like your peanut butter cookies with a crispy edge or a soft, melt in your mouth styled one, I’m just not that choosy! I got to thinking about my recipe which was the crunchy styled cookie and decided to tweek the recipe to a softer style. I have created quite a dilemma (for both are equally as delicious)!