Actually, what the heck is anticipated joy? For the answer, spend half an hour with June Cline, Sandy Weaver Carman, and their guest Dr. Shirley Garrett. Shirley is sweet, southern and soooo full of wisdom, and she shared her favorite “happier life” nuggets in this episode, along with a recipe for Slop-in-the-Bucket. And you will go back for seconds!
Dr. Shirley Garrett is a coach, speaker, writer and is the weekly columnist for the Times-Georgian newspaper. Listen to her wit and wisdom, and scroll down below the podcast for her Slop in the Bucket recipe, plus the recipe for her world’s best coconut cake!
Shirley Garrett’s Slop-in-the-Bucket
1 bag pre-shredded hash brown potatoes
1 pound ground beef
1 medium onion, diced
8 oz bag of corn
1 or 2 large tomatoes, diced
8 oz bag of shredded cheese – whatever kind you like
In an oven-proof skillet, brown up the ground beef with the onions. When the meat is cooked, remove it from the skillet and drain off any excess fat. Place the potatoes in the skillet, spread the meat and onion mixture on top of the potatoes, spread the corn on top of the meat and the diced tomatoes on top of the corn. Sprinkle the cheese on top and bake in a 350 degree F oven for 30 minutes or until nice and bubbly.
Weezie’s “To Die For” Coconut Cake
1 cup butter, softened (that’s two sticks for most of us)
½ cup shortening
3 cups sugar
5-6 eggs (room temperature)
3 cups unsifted plain flower (I use Martha White)
½ teaspoon baking soda
¼ cup whole milk (this is not the time to measure fat grams!)
1-2 teaspoons vanilla
• Mix flour, baking powder and salt together in a bowl and set aside
• In a large bowl – different bowl – mix the following
o Beat eggs, butter and shortening until fluffy.
o Add sugar and beat until blended
o Add eggs one at a time, beating well after each egg
• Alternate adding flour mixture and milk to the sugar/egg mixture. Begin and end with flour
• Add vanilla
• Pour into 3 well-greased or papered 8 inch pans
• Bake at 325 degrees F for 25-30 minutes – do not overcook!
• First cool the cake layers in their pans for 10 minutes
• Mix the following in a small boiler
o 2 cups sugar
o ¼ cup flour
o 1 stick butter
o 1 cup whole milk
• Bring to a boil until very thick – it should drop slowly from the spoon
• Add 2 (6 ounce packages of coconut) – frozen or packaged
Putting it all together:
• The cake is easier to ice if layers are cooled and the icing is cooled (put it in refrigerator for a few minutes – cool, not cold)
• Begin by icing the bottom layer top and side
• Add second layer, repeating icing on top and sides
• Add third layer (you got it by now)
When all said and done, drizzle some fresh coconut over the top of the cake.