According to the article entitled, “When Music Becomes Your Medicine” by Bart Astor, “Music therapy has been around for a long time — Hippocrates was known to have played music for his patients as early as 400 B.C. — but only recently became a recognized medical discipline with board certification.
It is a helpful tool for therapists in treating mental health disease, developmental and learning disabilities, dementia, and acute and chronic pain.”
Our blog this week honors Gardens of Daphne volunteer Patrick Kenny. Mr. Kenny delights the residents with his harmonica tunes and brightens their days. As there is a delightful tune played on the harmonica called the “Missippi Mud”…we are including Gardens of Daphne resident Shirley Hartley’s recipe for Missippi Mud. Mr. Kenny…look for the Gardens of Daphne to be fixing up a sweet treat just for you! Thanks for your time and dedication to bring joy to all the residents and staff at the Gardens of Daphne.
Mississippi Mud Recipe by Shirley Hartley
2 sticks of margarine
2 cups sugar
1 1/2 cups flour
1/3 cup cocoa
1 cup chopped pecans
1 teaspoon vanilla
dash of salt
3 cups miniature marshallows
1 stick margarine
1 box powcered sugar
1/3 cup cocoa
1/2 cup evaporated milk
1 cup chopped nuts
Preheat oven to 350 degrees. In mixing bowl, beat butter and sugar until creamy. Add eggs, one at a time, beating thoroughly after each addition. Sift together the flour and 1/3 cup cocoa. Fold this into the creamed mixture. Add pecans and vanilla. beat well. Pour into greased and floured 9×13-inch pan. Bake 30 to 35 minutes. Sprinkle top with marshmallows. Bake until marshmallows are melted and starting to turn brown (about 10 minutes). Remove from oven and cool in pan about 30 minutes. Icing: Melt butter in saucepan. Sift together powdered sugar and cocoa. Stir sugar mixture into butter along with nuts and milk. Spread over cake.
Yield: 12 or more servings
Today we are honoring Gardens of Clanton resident Lucille Mims. Mrs. Lucille is 94 years old and thoroughly enjoys being a resident at our Clanton community. Most folks when they think of Clanton, immediately think of peaches. Clanton is famous for their delicious peaches and their water tower in the shape of a peach. August is National Peach Month and in honor of Mrs. Lucille Mims, the Gardens of Clanton and the delicious fruit…we are sharing a delicious recipe for Peach Cobbler. We hope you all enjoy this delicious taste of summer!
Peach Cobbler Recipe
- 8 fresh peaches – peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- MIX TOGETHER:
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 425 degrees F
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Pictured is Mrs. Mims and her loving granddaughter
Elizabeth Andrew once said that “volunteers do not necessarily have the time…they have the heart.” With that being said I wanted to shine light on one of our many volunteers that brighten our days at Great Oaks Management. Ellen Dewberry has been volunteering at the Gardens of Eufaula since 2010. She brightens the days of our residents and shares the word with Bible Study on Wednesday afternoons. Mrs. Dewberry is one of our shining stars! In honor of her sweetness we are going to share her delicious recipe for Turtle Cake! Thank you Ellen Dewberry for your kindness and your servant’s heart. We at Great Oaks Management love our volunteers who are always being willing to share!
¾ cup butter
½ cup canned milk (use small can)
1 (1lb) bag caramels
1 cup chocolate chips
1 German chocolate cake mix
Mix cake mix according to package directions. In 9 X 13 inch pan that has been greased and floured, pour ½ batter. Bake for 15 minutes at 350 degrees. While this is baking unwrap caramels. Put in bowl and add the butter and milk. Microwave one to two minutes until melted. When cake is done, pour mixture over cake. Sprinkle chocolate chips on top of that. Pour rest of batter over this and bake for 20 more minutes.
Recipe Courtesy Ellen Dewberry
This week we shared some delicious fresh strawberries from our local folks at Backyard Orchards. They were absolutely divine! Not only were they tasty…they were delivered right to our door from one of the owners! Talk about sweet! And since National Pick Strawberries Day is coming up on May 20th, I decided to share some health benefits and a strawberry dessert recipe from one of our residents.
Now I have been obsessed with strawberries since my days as a young girl in the 80s playing with my Strawberry Shortcake dolls. (Yes, I may be giving away my age.) But I had no idea how good they are for you! According to organicfacts.net, strawberries have many nutrients, vitamins, minerals and antioxidants that contribute to overall health. These include folate, potassium, dietary fiber and magnesium. They have 150% of your daily requirement of Vitamin C in a single serving! Together, these components are responsible for the overwhelming health benefits of strawberries. Here are 6 of the Top Health Benefits of the Strawberry
- They boost your immune system. Want to stay well and fight off sickness? Eat a healthy diet, rich in this healthy fruit.
- They reduce the risk of eye related ailments. Strawberries are helpful because of the potassium they contain that helps our eyes maintain the right pressure.
- Strawberries have even been shown to help maintain normal blood pressures!
- They lower the risk of arthritis, gout and cancer.
- Strawberries have been shown to help regulate proper functioning of the nervous system.
- They also can help prevent heart diseases and reduce cholesterol.
Those are all wonderful reasons to eat strawberries! And if you are like me and are drawn to desserts with the delicious fruit…here is a link to our website with a finger licking favorite that is perfect to feature your fresh strawberries and just screams summertime.
Gardens of Daphne resident Shirley Hartley loves sharing her baking skills. She has her very own recipe book called “Squirrelly Shirley Cookbook Specials” that has sold over 300 copies. Here is one of her strawberry favorite recipes that she wanted to share!
Mother’s Strawberry Cake
1 box white cake mix
1 small box strawberry Jello
1 cup oil
1/2 cup of milk
1 cup of frozen strawberries, thawed (do not drain)
1 cup chopped pecans
Mix first 4 ingredients. Mix in eggs, one at a time. Add strawberries and pecans. Pour in greased and floured pans and bake at 350 degrees ( 9″X13″ pan for 40 minutes) or (Two 9″ pans for 20-25 minutes)
1 stick of butter, softened
4 cups of confectioners sugar
Combine until smooth-Add 1 cup of strawberries thawed and drained and 1/2 cup chopped pecans
I don’t think there has ever been a time in my life that someone offered me chocolate that I refused. That may be why I typically keep a pair of Spanx close by. But I must say that one of all-time favorite chocolate treats is a slice of chocolate layer cake. We have a precious lady at the Gardens that makes the absolute best chocolate cake that I have ever put in my mouth! So… when she agreed to put the recipe out to share on the blog, I jumped at the chance.
But before we get to that…here is a little background on the lady we affectionately refer to as ‘Aunt Dimp”
Dimple Zorn grew up just outside of Clayton, Alabama. She is a former Gardens of Eufaula queen and I tease her that she keeps the roads hot staying on the go… She has a love for life and is the mother of 3 wonderful children as well as the grandmother to 5 grandsons and 2 great grandsons and 2 great granddaughters. She was married to her late husband, Willie Ray for 66 years. Aunt Dimp told me that she started learning from her Mother how to cook at the age of 9 or 10. She says that she has always loved baking. She has agreed to help us learn to bake her special chocolate cake during an activity this week at the Gardens of Eufaula. This recipe has always been a requested favorite in her family. I hope you will take this recipe and share it with someone you love.
Aunt Dimp’s Chocolate Layer Cake
2 cups sugar
3 cups self-rising flour
1 cup oil
1 cup milk
Mix above ingredients together. Spray pans well with Bakers Choice (with flour). For 9 inch pans use ¾ cup of batter and for 8 inch pans use ½ cup of batter. Bake at 350 degrees until done. Cake layers will not brown much.
3 cups sugar
½ cup cocoa
19 oz. can evaporated milk
2 ½ sticks margarine or butter
Mix above ingredients together. Let them come to a boil for 3 ½ minutes. Stack each layer and cover with filling. Then stack again until all layers have been stacked together with filling in between each layer.
Years of baking this cake taught me to add 3 extra tablespoons sugar and 1 tablespoon Karo light syrup to the remaining filling. Boil until thick, approximately 1 ½ to 2 minutes. Cover the entire cake with this mixture. Doing this makes a pretty cake.
Depending on the size cake pan you use, this cake will be 11 to 13 layers.