Hummingbird Pie from Miss Daisy’s Kitchen

Daisy King from Miss Daisy’s Kitchen made a hummingbird cake. Miss Daisy’s Kitchen, featuring gourmet takeout and specialty foods, is located at 1110 Hillsboro Road, in the strip mall at the corner of Mack Hatcher and Hillsboro. For more information, call (615) 599-5313 or visit

Nightingale Cake

3 cups all-purpose flour

2 cups of sugar

1 teaspoon salt

1 teaspoon of baking soda

1 teaspoon ground cinnamon

3 beaten eggs

1 ½ cups of oil

1 ½ teaspoon vanilla extract

1 8-ounce can crushed pineapple, undrained

2 cups chopped pecans or walnuts, divided

2 cups of chopped bananas

Cream Cheese Frosting (see the second part of the recipe)

Gather all the ingredients and utensils. Combine dry ingredients in a large mixing bowl. Add the eggs and oil, stirring until the dry ingredients are just moistened. Don’t hit.

Add vanilla, pineapple, 1 cup chopped walnuts, and bananas. Scoop batter into three well-greased and floured 9-inch pie pans.

Bake at 350 degrees for 25 to 30 minutes or until cake is set. Cool in pans for 10 minutes; Remove from pans and cool completely. Spread the frosting between the layers and on the top and sides of the cake. Sprinkle with 1 cup of chopped walnuts.

Yield: one 9-inch layer cake

cream cheese frosting

2 8-ounce packages cream cheese, softened

1 cup butter or margarine, softened

2 16-ounce packages powdered sugar

2 teaspoons vanilla extract

Gather all the ingredients and utensils. Mix and cover the cake.

snowball cookies

2¼ cups flour

¾ cups walnuts, finely chopped

½ teaspoon salt

1 cup unsalted butter (softened)

1 teaspoon vanilla

½ cup powdered sugar

Extra powdered sugar to coat the cookies

Gather all the ingredients and utensils. Place parchment paper on the cookie sheet. Preheat oven to 400 degrees.

Combine flour, nuts, and salt in a small bowl. In a separate bowl, combine vanilla, butter, and powdered sugar. Beat until creamy. Add the flour mixture and mix.

On the parchment paper, roll out 1-inch balls of dough. Bake for about 10 minutes, or until lightly browned. Let the cookies cool.

While they are still hot, roll them in powdered sugar. Let them cool completely and serve them.

Lemon Chess Pie (Pie Crust and Pie Filling Recipe)

½ cup butter, softened

¼ cup sifted icing sugar

1 cup sifted all-purpose flour

1 cup of white sugar

2 large eggs

3 tablespoons all-purpose flour

3 tablespoons fresh lemon juice

grated lemon peel

¼ teaspoon salt

3 tablespoons of icing sugar

Gather all the ingredients and utensils. Preheat oven to 350 degrees. Grease an 8-inch square baking dish.

Mix the butter and icing sugar in a bowl until smooth. Add the flour. Press the dough into the prepared baking pan. With a fork, prick the crust in several spots to relieve crust swelling during baking.

Bake until the crust is lightly golden. Remove from the oven and allow the dough to cool for 30 minutes.

Separately, mix the sugar and eggs in a bowl. Add the flour, lemon juice, lemon zest, and salt and mix. Pour this filling into the cooled crust. Bake for 25 minutes.

Once cooled, top with icing sugar. Then cut into 16 squares.

Yield: 16 servings

Apple and blueberry pie

Dough for a 9-inch pie crust

2 cups of sugar

¼ cup cornstarch

¼ cup orange juice

½ teaspoon ground cinnamon

½ teaspoon apple pie spice

⅛ teaspoon ground nutmeg

¼ teaspoon lemon juice

4 cups sliced ​​peeled sour apples

2 cups of fresh or frozen blueberries

2 butter spoons

Gather all the ingredients and utensils. Preheat oven to 425 degrees. On a lightly floured surface, roll half of the dough into a ⅛-inch-thick circle. Transfer the dough to a pie plate and refrigerate.

In a large bowl, combine the sugar, cornstarch, orange juice, ground cinnamon, apple pie spice, nutmeg, and lemon juice. Add the apples and blueberries, mixing gently. Spoon into prepared pie pan. dot with butter

Roll remaining dough into a 1/8-inch-thick circle. Place over the filling. Trim, seal and fluted edge. Cut slits in the top.

Bake for 10 minutes. Reduce heat to 350 degrees. Bake for about 45 minutes, or until the pastry is golden and bubbly.

Yield: 1 cake

Pumpkin Cheesecake Recipe

1 cup graham cracker crumbs

1 spoon of sugar

¼ cup butter, melted

2 8-ounce packages cream cheese, softened

¾ cup sugar

2 large eggs, room temperature, lightly beaten

1 15-ounce can pumpkin

1-¼ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon salt

2 cups of sour cream

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2 tablespoons of sugar

1 teaspoon vanilla extract

12 to 16 walnut halves, chopped

Gather all the ingredients and utensils. In a small bowl, combine the graham cracker crumbs and sugar; add butter. Press into bottom of 9-inch springform pan. Cool.

Separately, in a large bowl, beat cream cheese and sugar until smooth. Add the eggs; mix gently. Add the pumpkin, spices, and salt.

Pour into the crust. Place the skillet on a baking sheet. Bake at 350 degrees for 50 minutes.

Separately, combine sour cream, sugar and vanilla until smooth. Spread over the filling. Return to the oven for 5 minutes. Cool for 10 minutes.

Carefully run a knife around the edge of the pan to loosen. cool 1 more hour.

Refrigerate overnight. Remove the ring from the pan. Top with chopped nuts.

Yield: 1 cake

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