Butter Pecan Cake

Butter Pecan Cake
http://www.tasteofhome.com/Recipes/Butter-Pecan-Cake-2
Prep: 40 min. Bake: 25 min. + cooling Yield: 12-16 Servings

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

Potlikker Noodles with Mustard Greens or Kale

potlikker noodles with mustard greens

Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens. This dish marries both traditions. Season with a light hand, as the broth will become saltier as it reduces.
4 - 6 Servings
Ingredients
1 tbsp. vegetable oil
1 10–12-oz. smoked ham hock or smoked turkey wing
1/2 onion, coarsely chopped
8 garlic cloves, lightly crushed
2 bay leaves
1/4 cup red wine vinegar
2 tbsp. hot pepper sauce (preferably Texas Pete or Frank’s)
2 tbsp. sugar
5 cups low-salt chicken broth or water
2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped
3/4 lb. egg noodles
kosher salt
6 slices bacon (about 7 oz.), cut crosswise into 1/4"-wide pieces
2 large shallots, thinly sliced
freshly ground black pepper
1/4 cup finely grated Pecorino

Directions
Heat oil in a large saucepan over medium-high heat. Add ham hock and cook, turning occasionally, until browned, about 8 minutes. Reduce heat to medium. Add onion, garlic, and bay leaves; cook, stirring occasionally, until onion is beginning to brown, about 5 minutes. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add broth and reserved mustard green stems and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 cups, 1–2 hours. Set a sieve over a large bowl or measuring cup. Strain potlikker into bowl. Pick and reserve the meat from the ham hock to add to the noodles later, if desired. Discard skin, bone, and remaining solids in sieve. Set potlikker aside. DO AHEAD: Potlikker and ham can be made 2 days ahead. Chill separately until cold; cover and keep chilled.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.

Meanwhile, heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved picked meat, if using; cook, stirring occasionally, until shallots are soft, 4–5 minutes. Pour off any excess fat in pan. Increase heat to medium-high; add greens and cook, stirring constantly, until wilted. Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil. Add noodles; toss to coat, and heat through. Season to taste with salt and pepper.

Transfer noodle mixture to serving bowls and sprinkle with Pecorino.

Please pitch in what you can.

http://rehpinscherrescue.chipin.com/they-need-your-help

Neapolitan Rose Cake

So I seen this cake on I'm a Baker's site http://iambaker.net/neapolitan-rose-cake-rosette-cake#comment-68093 and thought it was so beautiful I had to make it.  Mine of course doesn't look as pretty as hers but I do intend on making it again.  I used the cake recipes from the Strawberry sheet cake, the Chocolate Mouse Cake, and the Fairy Cakes for the three flavors (you can find the recipes in the index to the right of this post.  I also used Swiss Butter Cream for the frosting. I had too much chocolate so I decided to use it...bad idea...oh well it might not be pretty but it sure tastes good! This cake is for a friends birthday tomorrow so I can't cut into it to show you all the cool layers but I will take a picture tomorrow night and then post so you can see mine.
Here it is in the fridge:

My New Husqvarna Viking Sapphire 875Q

I returned this and bought a Janome instead...In the span of 1 month I had to take this one back 5 times and it had to be left for repair twice and the other three times they repaired while I waited.....I do not recommend this machine.  I did however love the auto lift foot feature and that it told you when you were out of thread.      
:(

I just picked this guy up today...I am so excited, my only wish is that I had a proper sewing table for it so that it sits level with the table....Being crafty is so darn expensive, the needs are never ending!