Happy May!

May indeed brings welcoming sights for me in Savannah. Finally, my lawn is lush green after enduring months of brown centipede grass. And being surrounded by pale new growth on plants makes me do a jig, just because.  The weather is perfect right now, and there are so many great gatherings happening, like outdoor picnics, and this fun Jack and Jill party hosted by Miss Sophie's place.  

I love how she used these simple but fun props to make the occasion special.  The power of Pinterest!  

And here are some great recipes to get you jump-started to host your next gathering! 

Print These Recipes! 

All recipes by Miss Sophie

Used with permission

Sour Cream Pound Cake

1 ½  cups cake flour

1 ½  cups white sugar

½     cup butter

1      teaspoon vanilla extract

½     teaspoon lemon extract

½     cup sour cream

3      eggs

1/8   teaspoon baking soda

Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.  Stir in vanilla extract, lemon extract and baking soda. Add sour cream and flour and mix well. Pour into an 8x4 inch loaf pan. Bake 50 minutes to 1 hour, or until a toothpick inserted into center of cake comes out clean. Let cake cool on a cooling rack before slicing. Serve with sliced strawberries, blueberries or raspberries and whipped cream

Vinegar Cole Slaw

¾ cup vegetable oil

1 cup sugar

1 cup apple cider vinegar

1 teaspoon salt

¾ teaspoon dry mustard

½ teaspoon celery seed

1 medium head of cabbage, chopped

1 sweet onion, chopped

1 large red bell pepper, chopped

Combine cabbage, onion and bell pepper in a medium size bowl. In a saucepan, mix oil, sugar, vinegar, salt, mustard, and celery seed and bring to a boil. Remove from heat and pour hot mixture over cabbage mixture and toss. Cover bowl and refrigerate a minimum of 24 hours and up to 6 days.

Peach Sangria

Break all the rules and serve this sangria in a Mason jar.  Better double it though, your guests will be asking for more!

1 Bottle of Pinot Grigio or your favorite white wine

½ cup Peach Schnapps

½  cup sugar

½ cup water

1 cup of basil leaves

3 sliced peaches

1 cup sliced strawberries

1 orange, sliced                                                                        

1/2 liter of ginger ale

Preparation:

Combine sugar, water and basil in a small saucepan. Heat over medium heat just until sugar is melted, crushing basil with the back of the spoon against the side of the pot. Remove from heat and allow to cool for a few minutes. Pour wine and Schnapps in a pitcher, add sliced peaches, orange and strawberries. Stir in sugar water and basil. Chill mixture for at least one hour. Add ginger ale just before serving.