Recipes

Archive for November, 2005

**This cake is best when made 3 or 4 days ahead of time and allowed to sit in the refrigerator until served. I would not serve it sooner than 3 days after baking.**
1 stick butter, softened
1 tsp vanilla extract
1/2 cup vegetable oil
4 large eggs, room temperature
2 cups sugar
1/2 tsp soda
1 cup buttermilk (do not substitute!)
1 1/2 tsp baking powder
2 1/2 cups plain flour
1/2 tsp salt
1 large container sour cream
3 cups coconut
1 cup sugar
1 small can coconut milk
1 tub cool whip or freshly whipped cream
Extra coconut for topping
In a large mixing bowl, cream the butter and oil. Add sugar and mix well. Add eggs one at a time. Sift together flour, salt, soda and baking powder. Alternately add flour mixture and buttermilk to sugar mixture.
Divide mixture into 3 greased cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in middle comes out clean.
Over each layer drizzle the coconut milk as you build the cake. The cake should be moist but don’t make it soggy.
Mix together sour cream, 3 cups coconut, 1 cup sugar and whipped cream. Refrigerate and allow to become thickened. Spread between layers of cooled cake and on top and sides of cake.
Sprinkle remaining coconut over top and sides of cake. (I usually pack it on thick.)
Keep refrigerated.
After 3 days serve to your family.

2 tbsp butter (not margarine)
3 cups chocolate chips
1 12oz can sweetened condensed milk
1 tbsp vanilla
3/4 cup chopped pecans
Use 1 tbsp of butter and grease a 12×9 cake pan.
Over medium heat melt 1tbsp of butter. Add the chocolate chips, sweetened condensed milk and vanilla. Stir constantly until the chocolate is melted and everything is mixed well.
Add the chopped pecans and mix well.
Pour the mixture into the greased cake pan spreading evenly.
Cover and refrigerate for 2 hours.
Cut into 24 bite sized squares and store in an air tight container.

2 cans artichoke hearts in brine (NOT marinated)
1 9oz bag fresh baby spinach
1 brick cream cheese, softened
4 tbsp butter, softened
2 tbsp mayonnaise
6 tbsp milk
1/3 c parmesian cheese
1 sleeve Ritz crackers, crushed
Preheat oven to 350.
In a covered dish, microwave the fresh spinach for 5 minutes. Do not add extra liquid. In a glass covered dish the spinach will sweat and it’s own steam will be enough. There will be little to no liquid.
Drain artichokes well and place in the bottom of a casserole dish.
Using a fork because the spinach will be very hot, layer the spinach on top of the artichokes.
Blend the softened cram cheese and butter together well. Add the mayonnaise. The mix should be smooth enough you can almost whip it. Slowly add the milk until you have a creamy mix.
Add salt and pepper to taste.
Pour over the vegetables in your casserole dish. Sprinkle over top the parmesian cheese.
Top with the crushed Ritz crackers. Add a few dots of butter to keep it moist. Bake until top is lightly browned.

1 cup whipping cream
3 cups chicken stock
2 tsp butter
1/4 cup diced onions
2 tsp diced celery
2 tsp flour
salt, pepper, and cayenne to taste
Cook asparagus in water until very soft.
Blend asparagus until pureed.
Saute onions in 2 tsp margarine, using a medium-sized pot.
Add celery, cook for 2 minutes.
Sprinkle on about 2 tsp flour.
Add hot chicken stock and pureed asparagus.
Add cream, boil for 5 minutes on slow heat.
Serve immediately.

This recipe is a variation/modification of one given to me by my mother-in-law.
2 lbs baby carrots
1/2 c. butter
3 large eggs
1/4 c. flour
1 1/2 tsp baking powder
1 1/4 c. sugar
1/4 tsp ground cinnamon
1 tsp vanilla
generous grating of nutmeg
Boil carrots in water until tender. Drain. Use a food processor and process until smooth. Add remaining ingredients and process well. Pour into a butter baking dish.
Bake at 350 for 1 hour 10 min. or until set.