The Singer Who is A Miracle Celebrates Life Today - Simply Unforgetable

This tablescape reminds me of enchanting, magical evenings spent with wonderful friends. Listening to great music, drinking stellar wines, tasting fabulous food and laughing over stories and memories shared by one and all - simply unforgetable! One of my most creative and compassionate friends is celebrating her birthday today and this is a setting I think is befitting to her. Cheers Leah Ashby - Happy Birthday!

Jeff, Leah, Mike - a Command Performance
Singer: I know I am a miracle

Leah Ashby recovered from near-fatal illness to share her musical talent with the worldLeah Ashby of Jackson was 18 and in vocal performance at East Tennessee State University when she became gravely ill with encephalitis. After nearly three months in a coma, she was not expected to recover. Her parents were asked what they wanted to do.
Her father, L.J. Johns, an Assembly of God preacher, said it was up to the Lord, and the doctors took her off the ventilator but kept her on a feeding tube. When she came out of the coma, she began relearning everything.
In the spring, Ashby, 56, will sing mezzo soprano in the chorus for "Madame Butterfly" at The Orpheum for Opera Memphis.
She sings gospel for many charity benefits, such as Area Relief Ministries' "Salt and Light" banquet, and she's the music director at First Christian Church in Jackson. She first came to Jackson when "my dad took a church here and I came to do the music," she said.
When she and her husband David Ashby were living in Chicago and later in Atlanta, she directed numerous fundraisers.
Some would say her father was right and he received his answer.
"I'm a miracle," Ashby said in a recent interview at her shop, The Potter's Garden. "My parents said my EEG just had one small blip on it in the straight line. I know I am a miracle. And that's one reason - of many - that I love singing gospel so much and giving back to others in the community."
Laurice Lanier-Trowell, a Juilliard School of Music graduate and professional singer, has sung with Ashby before. Lanier-Trowell, who is now touring nationally with 3 Mo' Divas, said, "Leah Ashby is a gifted woman. Her vocal power fills a room like a bass violin. Her vocal chamber is full and reminds me of God's strength. She uses her voice to inspire others." The national performer said Ashby's constant work and performance with local groups is just part of her dedication. "Her love for people and the arts comes through her voice. Leah is not just an amazing singer - she is a gift to the world and everyone she meets from day to day."
The above is reproduced from an article in The Jackson Sun by Jacque Hillman.

Leah and David Ashby
In addition, Leah is marvelous on the keyboard. She plays by ear and just gets the right key whether it is Laurice Lanier or Michael Elred or her dear friend, Beverly Shelby. She knows as much about show music, gospel and praise favorites as anyone. And she encourages others to share their gifts.
Leah recently produced “Cole Nights,” a benefit for our Symphony League which featured local talent performing Nat King Cole classics. She graciously acknowledged all who had helped make the evening possible and tears slipped down her cheeks as she recognized her husband David as the true wind beneath her wings and sang “When I Fall in Love.” Today we should all sing “Happy Birthday” to Leah and celebrate her recovery, her gift, and her sharing spirit. Leah Ashby makes the world a better place.

Rum Birthday Cake with Butter Rum Caramel Glaze

1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1/2 cup spiced rum
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1/2 cup chopped pecans (toasted and soaked in rum)
Preheat oven to 325. Liberally spray a tube or Bundt pan with vegetable oil cooking spray.
Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
Add the eggs one at a time, beating well after each addition. Evenly distribute the pecans in the bottom of prepared Bundt pan. Pour the batter on top of the pecans. Bake 50-55 minutes until a knife inserted an inch from the center comes out clean. Do not remove the cake from pan.
Rum Syrup
1 cup sugar
1/4 cup brown sugar
1/2 cup butter
1/3 cup spiced rum
1/4 cup water
In a small saucepan, bring the sugar, margarine, rum and water to a boil and cook for 3 minutes.
With a fork, make holes in the top of the cake. Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed. Invert the pan onto a serving plate. Allow it to sit for several minutes.
The cake will loosen from the pan.
Butter Rum Glaze
6 tablespoons butter
1 cup dark brown sugar, packed
2 tablespoons white syrup
1/3 cup whipping cream
3 tablespoons spiced rum
Melt butter in sauce pan. Add sugar, butter, syrup, and cream. When sugar is melted, boil for one minute. Remove from heat and add rum, stir as it cools for a few minutes. Drizzle on the cooled cake. Let glaze drip down the sides of cake. Allow glaze to cool and then add more of the cooled glaze which will be a little thicker.

For more Tablescape Thursdays visit http://betweennapsontheporch.blogspot.net/

For more Foodie Friday visit http://designsbygollum.blogspot.com/

For more Ultimate Recipe Swap visit http://www.lifeasmom.com/

For more Friday Feasts visit http://momtrends.blogspot.com/
For more Food on Friday visit http://annkroeker.wordpress.com/
For more Recipe Swaps visit http://grocerycartchallenge.blogspot.com/

For more Fight Back Friday visit http://www.foodrenegade.com/

Banana Cheesecake with Caramel Sauce and Whipped Cream

Try to resist this, go ahead, I dare you!
The Fair Oaks Samba Club met yesterday and was hosted by Dr. Mavis Johnson who served a banana cheesecake that would have made Scarlet think about leaving Rhett. It was perfect. Great consistency, flavors, combinations and presentation. I had never had this flavor, but you know, it's a keeper. I was invited to join my mother and her friends for lunch and then I left and they spent the afternoon playing cards, drinking coffee, and swapping stories.

BANANA CHEESECAKE

Crust: 2 C. graham cracker crumbs; 1/2 C. finely chopped pecans; 1/4 C. sugar; 1/2 C. butter

Melt butter in a bowl and add the rest of ingredients mixing well. Spray a spring- form pan with baking spray and press the crumb mixture in the bottom and up
the side of the pan. Set aside
Filling: 3 (8 oz.) packages cream cheese,softened; 3/4 C. sugar; 1 tsp. vanilla 3 eggs; 1 C. mashed banana (about 2 medium size); 1 (8 oz.) carton sour cream; 2 Tbs. white cream de cacao; 2 Tbs. dark rum
Beat cream cheese until soft and fluffy,beat in sugar and vanilla until combined. Add eggs all at once bearing on low until just combined. Stir in mashed bananas and pour into crust lined pan. Bake in a 300 degree oven about 70-90 min. (I shake the pan slightly and if there is just a little quiver in the filling it is done.) Combine the sour cream, cream de cacao and rum while the cheesecake is baking and spread over the top. Return the cheesecake to the oven for 5-10 more minutes. Turn off the oven and open the oven door. Let the cheesecake cool on the oven. Cover and chill. Garnish with whipped cream, sliced bananas, and caramel sauce.

Dr. Johnson who retired after teaching and serving as one of the most beloved principals in our school system, now spends time traveling, trying new recipes, visiting her children and grandchildren and is always active in the activites at Forest Heights Methodist Church. She is a community treasure whose sharp, dry wit will catch you off guard if you're not careful. Before that 'Killer Cheesecake" she served a wonderful luncheon.

MENU

Autumn Pumpkin Soup with

Orange Cranberry Topper

Grilled Bavarian Smoked Ham Sandwich with

Amish Swiss Cheese, Spicy Brown Mustard,

Slice of Granny Smith Apple on Multi-grain Bread

Cinammon Pickle Rings, Carrots, Celery Spears

Banana Cheesecake with Caramel and Whipped Cream

Wine Iced Tea Coffee Water

GIVE THANKS

Give thanks for the fullness of days

spent together,

The friends that we pray will be

with us forever.

The feelings we've shared'

the food and good fun.

With faith that God's blessings

have only begun.

(Taken from an old sampler)

Voodoo Cookies - Ultrachocolate, Spell Binding and Magically Delicious

Voodoo CookiesThese ultrachocolate confections are sure to cast spells and work magic on all who dare to bite into the mystical mixture. Oh they are nothing less than intoxicating warm from the oven with the chocolate oozing in each mouthful. If they have cooled, simply warm them in the microwave for a few seconds to reincarnate their powers. Of course my cookies are always watched over by the two Voodoo dolls I saw an artist make in New Orleans years ago. They wanted to come home with me, so now they live in my breakfast room and watch over our table and cookbooks spreading lots of good magic on everything we cook or serve.