As Luck Would Have It…
Something happened last month. Y’all responded in a big way to the Frozen Fruit Salad we fixed for our Galentine’s Sunday Supper. Some of the comments declared that it was a forgotten recipe and we suppose that’s exactly why Reese Witherspoon included it in her Southern lifestyle book, Whiskey In a Teacup.
So we started thinking about recipes from days gone by that were retired for one reason or another. As luck would have it, Serendipity herself stepped in for a little waltz in our kitchens when a distant cousin of Stephanie’s reached out that very week about a compilation of her beloved late mother’s favorite culinary treasures. In true Southern lady fashion, Mary K., wasted no time. She popped that recipe book in the mail, and a copy of the special heirloom made its way from Richmond to the little village in southern Virginia where Stephanie lives. Mary’s mama, Thelma Beadles, would be 118 years old this year, and we think she would be tickled to know that the instructions to prepare her favorite dishes made it back to her home place.
Lo and behold, one of Stephanie’s very favorites of her own grandmother’s was also in that book. That one will make an appearance real soon. But Mary insisted this St. Patrick’s Day Cupcake recipe would be a hit. Believe us, it was. And, may we suggest using the best milk in the Southland, the Homestead Creamery? Old(er) timers swear the Homestead Creamery’s milk tastes like it used to back in the day. And their ice cream? LAWD HAVE MERCY, step aside and take a seat, Häagen-Dazs! We love our Southern makers, and will share many of our favorites with y’all from here on out!
Made With Love and Pinch of Luck,
St. Patrick's Day Cupcakes
This delight is from a cousin who compiled her mother's favorite recipes as a family keepsake. She recently shared her mother's treasures with us. Her mom would be 118 this year and we are honored to enjoy these heirloom gems and share some of them with all y'all.
For the Cupcakes
- 1 3/4 cups all-purpose flour
- 1 4 serving size package instant pistachio pudding mix
- 3/4 cup miniature chocolate chips
- 2/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 beaten eggs
- 1 1/4 cup milk Homestead Creamery
- 1/2 cup cooking oil
- 1 tsp vanilla or almond extract
- Green colored sugar
- Green M&M's
Cream Cheese Frosting
- 1 8 z. package cream cheese softened
- 3 tbsp unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla
Grease muffin cups or line with paper baking cups.
In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder and salt.
In a small bowl, combine beaten eggs, milk, oil and vanilla (or almond extract).
Stir into flour mixture just till combined. Fill muffin cups 2/3 full.
Bake at 375 for 18-20 minutes or till golden brown.
Cool on a wire rack.
For the Frosting:
Combine softened cream cheese and butter with an electric mixer.
Gradually add powdered sugar and salt and mix until well blended.
Stir in vanilla.
Once they are cool, frost cupcakes. Sprinkle green sugar and chocolate pieces on top.
This month, we're featuring one of our favorite Southern makers, the Homestead Creamery. Old(er) timers swear the Homestead Creamery's milk tastes like the old days. And their ice cream? LAWD HAVE MERCY, step aside and take a seat Häagen-Dazs!