Easter Sunday was a glorious day! The sun was bright and warm. Every variety of spring flower and flowering tree was in bloom, from the Bradford Pears to Tulip Poplars, buttercups and hyacinths, wild violets and thrift, red tulips and purple pansies, and even the yellow mop-top dandelions.
My friends and family gathered at my house where we grilled on the Mack Daddy of grills (thanks to a sister-in-law who is a long time member of the Tennessee Cattlemen's Association and an avid supporter of the beef industry) and shared favorite dishes prepared by the best of southern cooks. Since my home, a 1938 Craftsman cottage, is so small, I set up bistro tables on the front lawn and built tablescapes using vintage linens, a hodge-podge of crystal vases filled with several varieties of daffodils, and pink pressed sandwich glass plates. Guests enjoyed their desserts on the front porch, sheltered from the afternoon heat, but no one complained. Winter was especially cold in middle Tennessee this year, but the bright side has been it killed all the bugs and now we are enjoying a beautiful, colorful spring.
I'd like to share all of our recipes, but for the subject of this post let me share just this one, Muscadine Cake.
1 box yellow cake mix
1 small box vanilla instant pudding
1/2 cup oil
1 1/4 cup Post Familie muscadine juice
Heat oven to 350 degrees.
Mix all ingredients and pour into a well-greased and floured bundt pan.
Bake for 45-50 minutes, until done.
Cool slightly, then turn out and glaze using 4 Tablespoons muscadine juice and 1 1/4 cup powdered sugar.
Poke holes in the cake and let the glaze soak into the holes.
(Post Familie muscadine juice can be ordered from CLM Services, Leroy and Barbara Mullins, Oxford, MS. 662-234-9595 or email email@example.com.)