I took some liberties and changed a few thing when I made these last. I cut the crusts off and cut the square into triangles. Not having chickens myself, I wasn't wild about all the scraps the rounds left, although they make delightful croutons.
Recipes (aka: receipts)
Easter is another magical holiday that I take such pleasure in. Easter baskets are carefully planned out and executed with traditional items like a stuffed animal, handmade egg and each member of my family has their favorite easter candy. I enjoy putting out of the ordinary items in the baskets.
And Easter brunch...a delightful reason to bake yeast breads and cakes, decorated cookies, (for cutters I have a carrot, several bunnies, lambs, several eggs, and of course, the hen and dove from our website!) and savory brunch items. This year, I have decided to share a savory item, as often I am accused of being too focused on sweets! Please enjoy it this Easter Holiday and as always, I hope you get as much pleasure as I do in the joys of cooking!
This cake caught my eye as it had some of my favorite flavors: bananas, pineapple and cream cheese frosting! Then I saw taht it was the most requested recipe in Southern Living Magazine history so I am guessing that some of you southern bakers might know this cake. It is divine and I am contemplating making it as muffins and not frosting it. The flavor is that good! Plus the name is so charming and I long for the hot summer days when the hummingbirds are hovering about drinking nectar. Enjoy!
I have been making this cake for years and it remains my favorite. The yogurt adds a nice texture and a little bit of "healthy" to it! My children love it and it travels well for lunches and snacks. It is also a very good looking cake for hostess gifts and brunches. I hope that you enjoy this as much as I do!