Why PMc?
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WHY PMC?
PMc, pronounced P – Mac, is a nickname I acquired from a co-worker during college because of the way I signed my name. My first name is Paula and my maiden name started with Mc so I wrote my initials as PMc. PMc caught on quickly with my friends. Some friends that I went to college with don’t even know my real name. All my friends call me PMc!
Paula is the creator, Publisher, recipe developer, and photographer of the blog CallMePMc.com. Paula found Call Me PMc in 2012 after winning the MS Magazine Recipe Contest. She provides simple recipes and time-saving strategies for nutritious and delicious meals for your family. A Southern gal, Paula understands that many life events happen around the dinner table and wants you to enjoy that time, stress-free with your family and friends. You’ll enjoy a variety of recipes at CallMePMc.com from Southern remakes, to healthy, to indulgent treats.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
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Hi! I was just wondering, in the paragraph below from your “About” page, did you intend to say that you “founded” your website, instead of “found” your website, since you created it, instead of discovered it?
“Paula found Call Me PMc in 2012 after winning the MS Magazine Recipe Contest.”
I enjoy your Facebook page.
Have a most wonderful day!
Your friend,
Ruth Ann Arnold 🙂 🙂
Yes, thank you!!
Hi Paula
I am going to try your blue ribbon pound cake tonight. Have you ever froze the cake and if so how did it turn out once thawed.
Pound cake usually freezes well. I have frozen that one, I usually let it thaw in the fridge. Pop a slice in the microwave a few seconds and it’s like a freshly baked cake.
I have enjoyed looking at your recipes, especially the deserts. My husband is a diabetic and the sugar content is great for him, especially with using brown sugar instead of white. I hate the artificial sugars as they leave a taste in you mouth but for some reason the brown sugar does not affect him as much. Look forward to trying some of your recipes.
I hope you enjoy them. Yes, I love to bake desserts, but they do have a lot of sugar. I’ve been trying Coconut palm sugar, but haven’t posted a recipe with it yet. It’s supposed to be healthier.
I like to bake too. I have a dog tree and learned how to make fig jam with just sugar and a squeeze of lemon juice. Sometimes, I get fresh fruit like peaches and look for fresh fruit recipes. I would like to see your peach cake recipe. I tried, we I tasted your pecan pie bread pudding at a church breakfast. The gal shared your link. That’s how I found you!
Thank you so much! I think this is the peach cake you’re referring to, if not let me know. https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/
Would like to join to view your recipes. Thanks
Just happened upon your site. I too am obsessed with pound cakes. I don’t know how I will be able to choose the first one. Maybe the pineapple. I have diabetes and can only have one small slice and the rest goes to friends. I am widowed and really don’t like cooking but love baking. I recently had health problems and could only go into the kitchen for small periods. But still I persisted!! I baked in increments!! Banana bread, biscotti, pineapple upside down cake. I am lucky to have lots of friends and they all get a turn at my passion.
How wonderful to hear from you! I, too, love baking much more than cooking. I love eating desserts too that’s probably why.
I love baking it’ very relaxing. Where can I purchase your recipe cookbook? I excited to try each of your pound cakes recipes.
I very much wish I had a cookbook, but at this point, I don’t. You can print each pound cake recipe though or save my site and come back each time to view them. I’m so happy you like them!
I love your recipes and I too collect recipes and cookbooks. I started collecting cookbooks when I was 12 years old, I would order them without my mother permission lol, back then a cookbook was $1. May I ask why you don’t use baking powder or baking soda in your recipes?
I do use baking powder and baking soda, but if you’re referring to my pound cakes, traditionally pound cakes were only leavened with eggs. Other leavening agents affect the texture of the classic Southern pound cake and I prefer them with just eggs.
I’m PMc too!
I love your Peach Cake and Blog.
Hi Paula,
Love your blog, I’m PMc too! xx