Honey Roasted Rhubarb

Posted May 10, 2011 by Tammy Algood
Categories: Uncategorized

This salad is SO SPRING and colorful too!

1 pound fresh rhubarb, trimmed and cut into 3-inch lengths

1 shallot, peeled and minced

3 tablespoons honey

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons extra virgin olive oil

6 cups mixed salad greens

shavings of Manchego cheese for garnish

Preheat the oven to 400 degrees.  Lightly grease a jellyroll pan.  Add the rhubarb, shallots, honey, vinegar, salt, and pepper. Toss lightly to evenly coat and spread in a single layer. Roast 11-12 minutes or until soft, but not falling apart.  Transfer to a plate and let cool.

Transfer the cooking juices to a small bowl and whisk in the olive oil.  Divide the greens among four salad plates and top each with a portion of the roasted rhubarb.  Drizzle some the the dressing over each salad and top with the cheese shavings.  Serves 4.


Coconut Cake

Posted April 25, 2011 by Tammy Algood
Categories: Uncategorized

Here is the recipe that I now call, My Daddy’s Favorite Four-Layer Coconut Cake!  You can use the preshredded, packaged coconut, but it won’t be nearly as good.  Enjoy!

My Daddy’s Favorite Four-Layer Coconut Cake

This is it … my Daddy’s favorite cake. It is my Grandmother’s recipe.

Yield: 12 servings

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

22/3 cups sugar

1 cup vegetable shortening

1/4 pound (1 stick) unsalted butter, softened

1 cup milk

2 teaspoons coconut extract

1 teaspoon pure vanilla extract

5 eggs

3/4 cup freshly grated coconut

4 teaspoons coconut water (the liquid that comes out of a fresh coconut)

Coconut Milk Frosting (see below)

Preheat the oven to 400°F. Lightly grease and flour 4 (9-inch) round cake pans and set aside.

In the bowl of an electric mixer, combine the flour, baking powder, salt, sugar, shortening, and butter. Mix well.

Add the milk, coconut extract, and vanilla extract. Add the eggs one at a time. Beat until well blended after each addition. Stir in the coconut.

Pour the batter evenly into the prepared pans. Bake 20 minutes or until a tester inserted in the center comes out clean. Evenly sprinkle each layer with one teaspoon of the coconut water.  Cool in the pans 10 minutes and transfer to wire racks to cool completely. When cool, spread with the Coconut Milk Frosting.

Coconut Milk Frosting

Yield: 9 cups

3/4 pound (3 sticks) unsalted butter, softened

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1/2 teaspoon coconut extract

 3 (16-ounce) packages confectioners’ sugar

1 cup coconut milk (make your own from fresh coconut or purchase canned)

1 cup freshly grated coconut, toasted if desired

Beat the butter, salt, vanilla extract, and coconut extract at medium speed of an electric mixer until fluffy. Reduce speed to low and add the confectioners’ sugar alternately with coconut milk. Beat until smooth and spread between the layers, on the top, and on the sides of the cooled cake.  Sprinkle fresh coconut on top and on the sides, if desired.

At My Grandmother’s Knee

Posted March 25, 2011 by Tammy Algood
Categories: Uncategorized

Hello Friends,

I am thrilled to report that 2 of my favorite recipes from my Grandmother are published in “At My Grandmother’s Knee” by Faye Porter.  Her recipes for Chicken Pot Pie (page 158) and Salmon Croquettes (page 162) are included in the book, along with short stories about my precious Mama.  Also, my Mother (Gale Taylor) is included in the book with a recipe for Fried Corn from her Grandmother (page 115).  Look for it!  It would make a great Mother’s Day gift!

Blessings to you all,


Mama’s Pound Cake

Posted March 16, 2011 by Tammy Algood
Categories: Uncategorized

This recipe is nothing less than golden perfection.

Yield: 1 cake (12 servings)

1/2 cup unsalted butter, softened

1/2 cup vegetable shortening

3 cups sugar

5 eggs

2-3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

Preheat the oven to 325 degrees.  Grease and flour a 12-cup Bundt pan and set aside.

In the bowl of an electric mixer, cream the butter and shortening for 2 minutes at medium speed or until light and fluffy.  Gradually add the sugar.  This step should take around 5 minutes.  Add the eggs, one at a time beating just until the yellow disappears.

In a separate bowl, combine the flour, baking powder and salt.  Reduce the mixer speed to low and add to the creamed mixture alternately with the milk.  Begin and end with the flour mixture.  Stir in the extracts and pour the batter into the prepared pan.

Bake one hour and 15 minutes or until a tester inserted hear the center comes out clean.  Cool in the pan 12 minutes on a wire rack.  Remove from the pan and cool completely on a wire rack.

Raspberry Beer Cocktail

Posted March 10, 2011 by Tammy Algood
Categories: Uncategorized

Hello Friends,

This is a great party punch and I just had to share it.  Don’t worry if your guests don’t like beer … you’ll never know that beer is in the recipe!  Delicious!

Raspberry Beer Cocktail

3 (12-ounce) beers, cold

1 cup vodka

1 (12-ounce) can frozen raspberry lemonade concentrate, partially thawed  (I prefer Minute Maid)

3/4 cup frozen raspberries

In a serving pitcher, mix together the beers, vodka and raspberry lemonade concentrate.  Stir until well blended.  Add the frozen raspberries and serve immediately.


Spending Time …

Posted January 6, 2011 by Tammy Algood
Categories: Uncategorized

This article was printed by the Mt. Juliet Chamber of Commerce in their  Networking News and a friend of mine asked that I post it on my blog.  Here it is and provides a great opportunity for reflection of how we use the gift of time.

Time.  We hear and read that it is so precious.  We nod our heads in agreement with that statement, then go on with life as if it were never truly comprehended past the moment we heard it.  Yet, somehow it manages to prove true whether we want to admit the cliché is correct or not.

            This time two years ago, my kitchen was in the process of being remodeled.  Every time I would tell someone that, I instantly got lots of sympathetic comments on how it would all be worth the expense, time, trouble and dust when it was complete.

            My husband and I tried to prepare ourselves for the impending chaos that defined our home life for six months.  We planned a temporary kitchen that was complete with everything except running water.  I probably made my grandmother proud because I would heat water on the stove to wash dishes. 

            That brings up the subject of washing dishes.  As a child, I used to simply dread it.  The beauty of dessert was just a bit marred by the reality of having to spend the next 15 to 20 minutes (an eternity!) of my precious life spent hovered over the sink with a pile of dirty dishes.  It was simply inhumane!

            Oh we took turns.  That was the rule of the land.  You might wash dishes today, but that meant you dried the next day and put them away the day after that.  It was a chore that was never negotiable.  It had to be done and we were convinced that our parents had kids for that very reason!  We were created to wash dishes!

            Fast forward 35 years to last year.  Here I was in the age of modern technology tossing a coin with my husband with tails determining who would wash and who would dry.  So much for modern technology!

            The first night this job had to be done, we spent the entire time complaining that we couldn’t believe this was our lot in life!  Imagine, being our age and having to hand wash dishes!  It was simply degrading, horrible and unacceptable!

            By the third and fourth nights, we had settled into a routine of comfortable submission.  Oh sure, we had to still comment on how truly barbaric this nightly chore was, but those comments became more extinct by the day.

             After a week, I’m not sure I would have admitted it, but I actually began to look forward to our nightly date with the dishrag and the sink.  I’m positive my grandmother is laughing at this right now!

            Slowly, but surely, I started to realize the “chore” of hand washing dishes was becoming a job that I looked forward to tackling.  My husband and I talked about details of our day that seemed too petty to discuss over dinner.  It became a time of cleansing our souls as well as cleaning the dishes.  We laughed a bit more than usual, we became kids again (complete with races as to who could put away dishes faster), and we enjoyed every moment of this dreadful “chore!” 

As much as I hate to admit it, the cliché is true.  Time is precious.  Now, I look back on our time spent over a sink and a dishcloth and realize that was the most precious part of our renovation.  It was the time we didn’t know we would cherish.  I almost hate it that I now have a brand new dishwasher in my remodeled kitchen.  I’m beginning to think that might be a step in the wrong direction and that time will be wasted by saving it at the end of our evening meal.

Merry Christmas!

Posted December 17, 2010 by Tammy Algood
Categories: Uncategorized

Lift a cup of eggnog and slice the fruitcake.  It’s Christmas and food tradions are alive and well during this time of year.  No matter what yours are, I hope you are surrounded by plenty of friends and family throughout the season.  It has been a great year full of new experiences and I’m thankful for each moment.  I wish all of you nothing but blessings in 2011.