I love new recipes. I especially love it when there are recipes on blogs I follow. I love it even more when that recipe is a family recipe that has been passed down generations. Two of my most prized possessions are a cookbook my grandmother gave me of family recipes and one I started myself a couple years ago. If the house was burning down, I would grab them….probably.
I love how my grandmother wrote down little notes next to certain recipes telling me the story behind it. She put smiley face stickers on her favorite ones, yet almost every one has a sticker. I love seeing how her and my mother had the exact same handwriting. That my great grandmother said to always mix the batter for her pineapple upside down cake with a wooden spoon “because it just turns out better.” And that it came with a note telling me some of the recipes came from HER grandmother and that they loved sweets more than anything.
The recipe I’m going to share today is one that is as old as me. Summers were filled with weekend church pot lucks at the park and my mother always brought her “green bread.” Occasionally bible studies were held at our home and this was a guest favorite. We all got a kick out of new comers who always did a couple takes on it before trying.
It isn’t fancy and definitely isn’t healthy. But it’s simple and delicious and one that is special to me. That’s all a recipe ever really needs to be, right?
Can we take a moment and talk about how adorable these nesting doll measuring cups are?!?
It’s easy to have these ingredients on hand so that if you need a treat in a pinch, like for St. Patrick’s day perhaps, you can whip this up.
You’ll need :
1 yellow cake mix
small box of pistachio pudding
1/2 cup oil
1/2 cup water
small container of plain yogurt or 6 oz
Mix all ingredients and pour into greased bundt cake pan. Bake in 350 degree oven for approx 40 mins or until toothpick comes out clean. Cool and sprinkle top with powdered sugar.
I saw myself in Hayden when we mixed it all up and her face lit up to see our green creation come together. My hope is that these moments I have with my children in the kitchen will stay fresh in their minds for years to come and when they grow up they will be able to use my cookbook filled with torn and tattered recipes to cook and bake with their very own families and be able to say they are making a pineapple upside down cake using a recipe that dates back 70+ years.
I’ve gone and got all soft and sentimental on a food post, but the real question is, who’s ready for some Pistachio Pound Cake?!?!?