Madonna, I think that's a very nice way to say thank you. Things like pizza and cake are good at room temperature, don't require re-warming if you don't want to and can sit a while if people are "coming and going".

Congratulations on your certification!

Annie

A hummingbird cake would be a real treat for most people. Not something you can get just any where. I would imagine it will be enjoyed and remembered by the students.

Congratulation and thanks for getting certified!

Hummingbird cake? Perfect! And . Great choices.Go for it.

Anyone who wouldn't appreciate Hummingbird Cake needs their head examined! It's my favorite of all time cakes and once in a great while I make it for myself. Once I made it for my son's rehearsal dinner and my Uncle was here for the wedding. The dinner was at my son's house and I was putting the food away there because the house was full of new in-laws and I figured it was needed. When I started to put the cake away my Uncle, who had never had it before, said in a very hushed voice "you're not going to leave this cake here, are you?". His face looked so horrified I felt sorry for him and I said "alright, I'll just take this home." I was keeping it in the frig. that we had in the work shed behind the house and I gleefully informed him that if he wanted a piece of that cake he would have to ask me to unlock the shed for him. He was so nice and kind to me while he was there! Then there was no more cake left and he went home. LOL!

Must be regional? I've never even heard of Hummingbird Cake. Does anyone have a favorite recipe?

Congratulations on your certification. I am so grateful that people are willing to do those jobs!

I think that would be super!

Someone made it and brought it for a party once in my life and I have been hooked ever since. There are gads of recipes for it online. Mine is a muffin one. I rarely make the whole cake since there are not many folks around in my life to eat it and it would probably mold before I got through it, I can't eat a lot of sweets. But I can freeze the muffins. But anyway, I digress. The fact that I don't get a chance to enjoy HB cake very often is exactly why I would JUMP at a chance to make and bring hummingbird cake to a function! G-d forbid there would be a piece or two left over . . . :)

Thank you all for the thumbs up on the cake and congrats. I will be making the cake and buying them pizzas

Olychick, this is something I've wanted to do for a long time, and I do mean for a long time. I'm 73 and still keeping up with a lot of the younger ones.

Madonna

What!!!!??? 73? Now I really must bow down to you!

Congratulations! You must be very inspirational for many people, and I'm sure the younger boys in your class really appreciate you.

I had never heard of a hummingbird cake either, but it seems to be Jamaican in origin before becoming popular in the American South, spreading north. I don't think it has spread west yet, but it sounds great. I love pineapples and bananas.

• Just doing an update. I do the hummingbird cake for all our station's events and it goes like crazy. One lady who comes to the fish frys and always picks it for her dessert has begged for the recipe. One of the younger firefighters tries to eat as much of it as he can and has even hidden it so he can have more. At our Christmas party, some of the other firefighters hid it from him and he frantically searched everywhere including each of our sets of gear and behind our boots in the bay. His wife wants the recipe. I also make it as one of the cakes I sell at a farmers' market I set up at and it sells out immediately. My cakes are the 8" x 8" size. I'm making a list of the canned and baked items I want to sell at market this year and you can bet it will be #1 on the list. I'm also considering adding the banana flips to the agenda. Of course, the decadent Amaretto chocolate cake is on the list. Still in search for the extra specials that customers will go crazy over.

Like Nancy, I make a gluten free lemon bar that people swear is better than the original one, everyone seems to love them. I think adding a gluten free item might be a big seller, as so many people are looking for alternatives to traditional baked goods because of food allergies, etc.

Nancy's gluten free Brioche is amazing too, my daughter loves the stuff and it makes great french toast too.

Annie

It is my favorite cake. I made them into cup cakes once for church.

Sue

Off topic: Annie 1992, can you please post the recipe - of a link - for Nancy's GF Brioche. My GF daughter would LOVE to have a decent piece of bread.

bcskye/Madonna, I honestly have nothing to add but did want to say Congratulations, thank you, and Wow!

Oh, and I now live in the South East of the US and had not heard of Hummingbird cake, but looking at recipes it sounds good and will add it to my list of recipes.

Thank you, everyone! And thank you Nancy and Annie for clueing me in on the gluten free. The lemon bars will be offered. I'm also doing sugar free jam. One of the other vendors last year was diabetic. She bought a jar of my sugar free apple pie jam and proceeded to eat it right out of the jar with a spoon. Annie, your salsa was a killer hit and my pickled beets went over the top. One lady at a Christmas bazaar bought two pints of the pickled beets for Thanksgiving dinner at $5 a pint. This year I'm adding some cakes and cupcakes in single servings for those that won't be tempted to eat the whole thing, like me. I use to do wedding cakes with my mom and do a little decoration on some of the cakes I make. Thanks to my late mom, I think I have most of the Wilton tips. Bought some Russian decorating tips last year and want to do some fancy cupcake, mostly for the fun of it. Nancy, it is hectic, but the market is only open from 4 to 7 each Friday in a church parking lot and no vendors' fee. I'm enjoying it now, but I know it will get to be too much eventually and will end it then.

Kate, I don't have a link, but I do have the recipe, Nancy was so kind as to share her recipes with me and I use them a lot, so thanks again to her! I make these in muffin tins, although I don't use the paper lines, I just spray well with PAM and I use nonstick muffin tins, so it's a double whammy that works well for me. I do use the big Kitchen Aid for this and King Arthur Gluten Free All Purpose Flour.

Gluten Free Brioche

Brioche
Bread or Rolls

Gluten-Free on a Shoestring Cookbook Pg. 108

Spray PAM in a loaf pan, 9” - 10” casserole dish, or paper line muffin
tins.

In KA whisk together:

2½ C GFAP plus ½ t gum,

½ C sugar,

2½ t yeast,

1 t cream of tartar,

¾ t kosher salt

Add and mix on low to combine:

1 t lemon zest,

½ t vinegar,

5 extra-large eggs (or 7 large)

Add and stream in:

½ C warm milk (micro @15 seconds to 100F)

Add 1 T at a time mixing well on Low2 until incorporated:

10 T butter

Beat on Medium6 for 7 to 8 minutes. Use a rubber spatula to put into pan, smooth top, and let rise to top edge @30 to 45 minutes in a warm place. Bake 375F 20 minutes. Make
a slash in top of dough ¼“ deep, tent with foil, bake 20 to 25 minutes more until internal temp is 190F to 200F.

Cool 15 minutes in pan then put on rack to cool completely before slicing.

Option:
Serve slices warmed in micro 15 seconds then spread with butter and Orange Marmalade; use for French Toast, Bread Pudding or in Panzanella Salad.

Good luck, I'll be making this for Easter dinner. I've eaten them warm and they're good, enough that the kids eat them and don't ask whether they are gluten free. They do have a little bit of the grainy texture found in many gluten free products, but very little, IMO, even though I was "looking" for it.

Annie

Thank you, Annie! I've already C&P-ed and sent to DD.

Thanks, Annie. Another great recipe to try.

Madonna