Summer is almost over, but we are still enjoying fabulous peaches here in the south. I had some fresh peaches that were starting to go bad so I made this recipe for Easy Peach Muffins which was really too simple for words. I adapted this recipe from Taste of Home using Greek yogurt and a few other kitchen staples, and they came out fabulous. These are perfect for a summer breakfast, after workout or afternoon snack, or dessert. If you can’t find fresh, be sure to use frozen. Frozen foods are picked at their peak and flash frozen so they are just as sweet and good for you. Happy Friday and have a super weekend!
Tomorrow, November 11, Veteran’s Day will be celebrated around our country. My kids participated in a huge Veteran’s Day program at school, and it inspired me to want to do something for my readers who are looking for something sweet to serve on Veteran’s Day. I called various local bakeries, and I couldn’t find any special cakes or cupcakes for Veteran’s Day. However, I found this really simple recipe made from a cake mix that I thought would make life easy for people like me who are short on time but want to honor our Veterans.
Prep: 20 minutes
Bake: 20 minutes
Yield: 12 servings
1 package (18-1/4 ounces) white cake mix
1 cup shortening
1 package (2 pounds) confectioners’ sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Blue and red food coloring
1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks.
2. For frosting, in a large bowl, cream the shortening and sugar until light and fluffy. Beat in the water, salt and vanilla until smooth. Place one cake on a serving plate; spread with 2/3 cup frosting. Top with remaining cake. In a small bowl, combine 2/3 cup frosting and blue food coloring. In another bowl, combine 1-1/2 cups frosting and red food coloring. Fill pastry or plastic bag with 1/4 cup white frosting; cut a small hole in the corner of the bag and set aside.
3. Frost cake top and sides with remaining white frosting. With blue frosting, frost a 3-in. section in the upper left corner of the cake. Pipe white stars over blue frosting. Fill another pastry or plastic bag with red frosting; cut a large hole in the corner of the bag. Pipe stripes across top of cake.
Recipe and photo from Taste of Home Magazine. www.tasteofhome.com