Small Southern Town

16 days until Spring

Just some random things running around in my head.

I was at the grocery store the other day comparing prices on crackers. Another lady who was shopping said to me, “It’s ridiculous, isn’t it?” We went on to discuss the rising prices of items. I had never met this lady. As we parted with a smile, I thought, “It’s good to live in a small Southern town.”

I was talking to my Mama on the phone yesterday. She was telling me that she was making a banana cake (see today’s lagniappe). She told me this recipe made a beautiful cake, but it was kind of big. When she last made it, she took half of it to her next door neighbor. She said she would probably do that again. I thought, “It’s good to live in a small Southern town.”

Last weekend, my neighbor dropped by to pick up her pitcher that she had brought punch to the Mardi Gras party in. I offered her refreshments, and we sat and chatted for a bit. She got her pitcher and went on her way. Just a small break in the day. I thought, “It’s good to live in a small Southern town.”

Last summer, a part in our car overheated and the car stopped. It had done this before, and we knew once it cooled down a bit, we would be able to be on our way. We were on a somewhat rural road in the county. Every car that passed stopped and asked us if we needed help. I thought, “It’s good to live in a small Southern town.”

A small Southern town . . . is a good thing.

Today’s Lagniappe:  Mama’s Marvelous Banana Cake

1 cup butter, softened
3 cups sugar
2 cups mashed bananas
4 eggs, beaten
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons bourbon or orange juice
1 cup chopped pecans
Banana-Nut Frosting

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add bananas; mix until smooth stir in the eggs.

Combine flour and soda. Add to banana mixture alternately with buttermilk, beginning and ending with flour mixture. mix after each addition. Stir in vanilla, bourbon, and pecans.

Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 to 40 minutes or until a  pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Banana-Nut Frosting between layers and on top of cake.

Banana-Nut Frosting

1/2 cup mashed banana
1 teaspoon lemon juice
1/3 cup butter, softened
1 (16 oz.) package plus 3 cups powdered sugar, sifted
3-4 tablespoons milk
1 cup flaked coconut, toasted
2/3 cup finely chopped pecans

Combine banana and lemon juice; set mixture aside.

Cream softened butter at medium speed of an electric mixer; add powdered sugar and milk, mixing well. Add banana mixture, beating until fluffy. Stir in toasted coconut and chopped pecans.

photo courtesy of  Flickr Creative Commons