Old Fashioned Peanut Butter Cake & Salmon Patties | Southern Cooking

Old Fashioned Peanut Butter Cake & Salmon Patties | Southern Cooking
Old Fashioned Peanut Butter Cake Recipe
Ingredients:
2 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 stick, or 1/2 cup unsalted butter
1 cup water
1/2 cup creamy peanut butter
1/2 cup vegetable oil
2 large eggs room temperature
1/2 cup buttermilk room temperature
1 tsp vanilla extract
Directions:
Preheat oven to 350F
Spray a 9x13 pan.
Whisk together the flour, sugar, baking soda, and salt and set aside.
Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
Add the dry ingredients to the wet ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
Frosting:
1 stick, or 1/2 cup unsalted butter
1/2 cup creamy peanut butter
6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff
1 tsp vanilla extract
3 cups confectioner's sugar sifted
To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
Salmon Patties:
Ingredients:
3 cans salmon, Drained
2 beaten eggs
1/2 of an onion, chopped
1/3 cup all-purpose flour
salt & pepper to taste
for frying vegetable oil
Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten eggs, onions, salt, pepper, and flour. Form into patties. Fry until golden brown, about 3 minutes on each side.
Mashed potatoes:
8-10 russet potatoes
salt
black pepper
2 tablespoons mayo
1/2 stick of butter
1/4 cup milk
Wash, peel, and cut up potatoes. Boil until tender. Transfer to a large bowl and add in all other ingredients. Mash and stir until everything is combined.
For Cornbread I just use the southern cornbread recipe on the back of the Martha White Cornmeal bag.
Slow Cooker Pinto Beans
Ingredients:
2 pounds dry pinto beans
8-10 cups water
salt and pepper to taste
any other seasoning you prefer, I used bacon drippings this time.
Put beans, water, and seasonings into the slow cooker. Cover and cook on high for 4-5 hours or low for 7-8 hours.