Tuesday, August 14, 2012

Do Nothing


You can ask Daddy-O. He'll tell you. I've lost my kitchen mojo. With all that we've done this summer, all the changes that we are adjusting to, the urge to cook just disappeared. Mind you, we are still eating, thanks to a stash of things I put in the freezer at the beginning of summer.

Instead of cooking, I've been cleaning--that deep kind where you empty the whole cabinet, wonder why you ever kept the stuff, and then throw most of it away. And in all this cleaning, I came across a recipe in a South Carolina Living magazine laying on the desk under a pile of papers. It was dated 2010. It's been a while since I cleaned to the bottom.

The name of the cake spoke to me. And to my current mood. I had all the ingredients for the cake on hand. Instead of the icing in the recipe (it called for nuts and coconut which I didn't have,) I found an even easier one.

So when you are in a "do nothing" mood, do what I did and bake one of these:

Do Nothing Cake

2 cups self-rising flour
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 large can (15-oz.) crushed pineapple

Preheat oven to 350 degrees. Blend all ingredients together with a spoon. Pour into a greased and floured 9x13-inch baking pan. Bake for 25-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Icing:
1/2 stick butter
1-1/2 cups powdered sugar
1 cup crushed pineapple, drained

Combine ingredients in a bowl. Blend well. Pour over hot cake.


They say confession is good for the soul... As I was typing this recipe, I realized that I forgot to add the vanilla. (Told you I've lost my mojo.) But this cake is wonderful as is. I just ate the piece in the photo. Can't wait to taste it next time with all five ingredients instead of just four!

3 comments:

  1. The cake recipe sounds wonderful ~ thank you! It isn't as much fun, cooking for two. Lots of adjustments.

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  2. I accidentally left the sour cream out of the zucchini bread I made on Sunday. It was still delicious.

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    Replies
    1. We often take cooking way too seriously, don't we?

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