Arkansas Pie Winner

Congratulations to Tammy
you have been selected as the winner 
of my two year blogging anniversary celebration! 

My first blog post was in May two years ago, and I have been posting favorite family recipes, home organization tips, and craft ideas ever since. Thanks to all who have encouraged me by leaving comments along the way!

Check your email, Tammy, so I can send you a copy of Arkansas Pie by Kat Robinson. Many thanks to all who entered and who continue to follow Aunt Nubby's Kitchen!

**Don't forget about the giveaway for edamame seeds for your garden
there's still one day left to enter that one.**

The two year anniversary celebration giveaway is a non-sponsored event and the prize is provided by the blog author.


From Bean2Blog to You - Edamame Seeds

Because I grew up on a dairy farm in Northeast Arkansas I have thought myself to be knowledgeable about agriculture, but the older I get, it seems the more I discover that is new to me. This week at P. Allen Smith's amazing Moss Mountain Farm I met up with other bloggers for a day of fun and education on soybeans, or the "miracle bean" as they have come to be called.

The Garden Home at Moss Mountain Farm

Bean2Blog included tours, speakers, activities, forums, food, and entertainment. Our day was full, and there is much interesting information I would like to share in future posts, including how soybeans benefit all of us in so many different ways.

Part of our learning experience included viewing this bed of edamame soybeans that had been planted two weeks prior to our visit. Soybeans germinate and grow quickly, and each mature plant will produce 30 to 40 pods. 

The bloggers and guests were given the full experience by being allowed to plant our own plot of edamame soybeans in the garden.

These four tiny soybean seeds that I personally planted will be expected to produce between 120 - 160 edamame pods at maturity.

Some of the most exciting agricultural news for consumers is the opening of an edamame processing plant in Mulberry, Arkansas. This is the only facility of its kind in the United States. Previously, edamame was an imported product from China and other Asian countries. Some farmers in Arkansas have started growing this edamame variety of soybean for marketing production at the Mulberry plant.

Edamame soybeans can also be grown in home gardens or in container gardens, but since the seeds are not readily available everywhere, some home gardeners may not get the opportunity to try growing this delicious protein-packed vegetable.

I'm one of the lucky ones who has some edamame seed to try in my garden this year, thanks to the Arkansas Soybean Promotion Board and P. Allen Smith, and I'd like to share my seeds with my readers. These seeds are the special variety that have been developed for the edamame that will be processed in the new plant in Mulberry. If you are are a gardener and would like to try growing some edamame at home, I have three packets of these seeds to give away.

Leave me a comment to let me know you would like to have the edamame seed and you will be automatically entered. Three winners will be randomly selected on June 1, 2013.


Very Simple Blueberry Muffins

Weekend guests at my house usually mean that I do a little extra baking, so Sunday morning breakfast included these blueberry muffins for my son and DIL visiting from Nashville. Because I'm heading to Bean2Blog this week, I wanted to give them a sample of some of the goodness that comes from baking with soy. This recipe is so easy and quick to make, it's one to save and bake often.

Recipe adapted from GoDairyFree

Print Recipe

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk (I used the vanilla flavored kind)
1/4 cup oil
1 cup blueberries

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add soy milk and oil, mix together. Fold in blueberries. Spoon batter into prepared pan and bake for about 25 minutes. Makes 8 muffins.

These are super great muffins, but I have to admit I have never met a blueberry muffin that I didn't like. Because they are made with soy milk, they are perfect for those with milk allergies. Soy is also a wonderful source of protein. I'm looking forward to collecting more great soy recipes at Bean2Blog this week.


Foodie Friday Post at ARWB

Come on over and pay a visit to this week's Foodie Friday post at Arkansas Women Bloggers.

 They are featuring my post,
It's About the Flavor: ASU Regional Farmers' Market
You also might want to try the 
Sausage Stuffed JalapeƱos recipe.

Arkansas Women Bloggers


Gingerbread Bundt Cake

Ginger has long been touted to be an effective anti-inflammatory and most recently has been shown in studies to also relieve arthritis pain. Because I celebrated yet another birthday this week, I thought it only fitting that I bake something with a little ginger added, considering my age and all.  I wanted a birthday cake, but I didn't want to go to a whole lot of trouble, and I didn't want anything too sweet. I like a plain cake that goes with coffee or tea, so I baked a Gingerbread Bundt Cake using a yellow cake mix for the big occasion this year.

Gingerbread Bundt Cake

1 box yellow cake mix
1 cup water
1/2 cup vegetable oil
1/4 cup molasses
3 eggs
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon extract

Preheat oven to 350 degrees F. Prepare a Bundt pan with cooking spray. In a large mixing bowl, combine cake mix, water, oil, molasses, eggs, ginger, cinnamon, and lemon extract. Beat at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into prepared pan and bake for about 35 minutes, or until cake tests done. Cool in pan on wire rack for 15 minutes. Remove cake from pan and garnish with powdered sugar and lemon zest, if desired.

Some of the extras to add to the yellow cake mix are molasses, ground ginger, ground cinnamon, and lemon extract.

This cake is simple, not too sweet, but with a bold flavor.

I don't know if Gingerbread Bundt Cake can give me a pain-free day, but the cake was good and the birthday was happy!


Return of the Soybeans

Plans are underway for Bean2Blog 2013 at P. Allen Smith's beautiful Moss Mountain Farm, and in just a couple of weeks I'll  have a chance to join several other bloggers there to learn the latest news about "the miracle bean." Along with enjoying tours of the gardens and the lovely home, we'll be treated to speakers and demonstrations sponsored by the Arkansas Soybean Promotion Board.

When I attended Bean2Blog last year, I learned that almost everyone in our country is descended from a farm family background, but few are now left who are actually engaged in the business of farming. Farmers are important to us not only for the food they provide, but for a myriad of other products, as well. Most everyone loves edamame and knows that soybeans are a great source of protein, but we may not always stop to think that soybeans also provide us with oil, candles, livestock feed, home insulation, and newspaper ink.

These soybean plants are two of five total that are currently growing in my flower bed. To my delight, they came up on their own this spring, or as my mother would say, they are "volunteer" plants. I brought 10 soybean seeds home last year from Bean2Blog, sprouted them and planted them in the flower bed. Apparently, some of the mature beans dropped off last fall and decided to grow this spring. With all the recent rains, I'm surprised the little seeds didn't just wash away. I don't really know how they managed it, but they grew, and they are quite sturdy little plants.

I'm looking forward to learning even more about soybeans at Bean2Blog 2013, and I'm hoping to pick up a new recipe or two to share. As I watch my soybean plants grow in the flower bed this summer, I'll be thinking of the farmers who are growing fields of soybeans in Arkansas. I'll know when they need rain, and I'll know when it's time to harvest. These plants may not be much, but they are my small connection to what's going on at the farm.


Cherry Nut Cake and a Celebration

If there's something to celebrate, I always have an impulse to go into the kitchen and start baking. All of the important occasions from my childhood were centered around cooking and eating, so it's no surprise that the tradition has stuck with me.

I'm celebrating today because this is the two year anniversary of the first blog post at Aunt Nubby's Kitchen. Since I can't celebrate without food, I had to bake a cake, and I wanted it to be special for today. The recipe I used came from the Gooseberry Patch Christmas 2012 cookbook, but this cake doesn't have to be saved just for holidays, it's good any month of the year.

Print Recipe

Cherry Nut Cake

1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 egg white
3/4 cup orange juice
3/4 cup chopped pecans
1/2 cup cherries canned in water, drained and liquid reserved

Preheat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan (or use cooking spray). Sift flour, baking powder, baking soda, and salt together; set aside. In a large bowl, beat butter and sugar together until fluffy; add egg and egg white and beat well. Gradually add flour mixture alternately with orange juice. Fold in pecans and cherries. Pour batter into prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and continue cooling on wire rack. Spoon Cherry Sauce over cake.

Cherry Sauce

Reserved juice from 14.5 ounce can of cherries in water
1 tablespoon cornstarch
1 tablespoon butter
1 (21 ounce) can cherry pie filling

In a medium saucepan, whisk together the cherry juice and cornstarch; add butter. Cook and stir over medium heat for about 3 minutes, or until thickened. Stir in the pie filling, cook for 1 minute, or until heated through.

Please note, if you want to make this recipe, there are TWO different kinds of cherries in the ingredient list. You will need both cherry pie filling and regular canned cherries in water.

The directions called for baking this cake in a Bundt pan, but I had a new cake pan that I thought would work well for this recipe. The slight indention that the pan makes in the top of the cake helped hold on more of the cherry sauce.

The tangy cherry sauce makes a perfect topping for this moist and delicious cake.

THANK YOU to my many friends and readers who have been with me for the past two years. I appreciate you taking time to read my posts and leave me comments; it really does make my day. I have met some wonderful people through blogging, and I am so thankful for those friendships.

To say "thanks" to my readers, I'd like to give away a book as a part of my two year celebration. I'm giving away a copy of Arkansas Pie by Kat Robinson, because no celebration is complete without dessert.

1. To sign up for a chance to win a copy of Arkansas Pie, just leave me a comment below. 

2. For a second entry, leave another comment to let me know that you 'LIKE' Aunt Nubby's Kitchen Facebook page.

Winner will be chosen at random on May 31, 2013.

This is a non-sponsored giveaway, prize will be provided by the blog author.