White Coconut Cake
Ingredients & Directions 1 c Butter 1 1/2 c Sugar 2 1/2 c Cake flour 3 ts Baking powder Grated coconut 1 ts Salt 1 c Milk 1 ts Vanilla 6 Egg whites Sift sugar & measure. Cream with butter until fluffy. Sift dry ingredients 3 times. Add to creamed mixture alternately with lukewarm milk & vanilla. Fold in egg whites (not too stiffly beaten). Grease & flour 13×9-inch pan. Line bottom with waxed paper. Bake at 325 for 25-30 minutes. Use divinity icing. Top with fresh grated coconut. ROSEMARY KALE POPLAR GROVE, AR From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Orange Custard Cream Pie
Ingredients & Directions 14 oz Can sweetened condensed milk 4 Eggs, separated 1/2 c Orange juice 2 tb Orange liqueur 1 9-inch pie shell, baked 1/2 c Sugar 1/2 ts Cream of tartar pn Of salt This custard pie is similar in style to key lime pie, but flavored with orange and topped with meringue rather than whipped cream ++ to use up the egg whites that otherwise go to waste. Preheat the oven to 350F. To make the filling, stir together the milk, egg yolks, orange juice and orange liqueur. Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set. Remove from the oven and turn the heat to 450F. To make the meringue, combine the egg whites and sugar in a metal bowl. Set in a pan of simmering water (or place the pan directly over lowest heat if desired) and stir for a minute or two ++ your clean index finger is t;he best tool for stirring ++until the sugar has dissolved and the mixture is warm. Remove from heat, add the cream of tartar and salt, and beat until the meringue stand in soft peaks. Spread over the pie and return to the oven for about 5 minutes, until golden. Cool to room temperature. Yields 1 Servings
Gingerbread
Ingredients & Directions 1/2 c Shortening 1/2 c Sugar 3/4 c Hot water 1/3 c Dark molasses 2 ts Ginger 1 ts Cinnamon 1/2 ts Salt 1 1/2 ts Baking soda 1 ts Baking powder 2 1/4 c White flour Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy. Dissolve molasses in water & set aside. In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed. Bake in a greased loaf tin for 40 to 50 minutes at 350F. Yields 1 loaf
Buttermilk Chive Biscuits
Ingredients & Directions 2 c All-purpose flour 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 c Chilled butter; (1 stick) -cut into Small pieces 3/4 c Buttermilk 2 tb Chopped chives Preheat the oven to 425 degrees. Combine the flour, baking powder, baking soda and salt in a mixing bowl. Stir with a fork to blend and mix well. Add the butter and, using you fingers as a pastry blender, work the butter and flour together until the mixture looks like irregular crumbs. Add the buttermilk and the chives. Mix only until the dry ingredients are moistened. Gather the dough into a ball, pressing it to hold together and turn it onto a lightly floured surface. Knead lightly about 12 times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick. Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake about 10 minutes, or until the tops are lightly browned. Serve warm. Yield: 15 biscuits Yields 15 Servings
Orange Candy Cake
Ingredients & Directions 1 c Butter 2 c Sugar 5 Eggs 1 tb Vanilla 1 pk (8 oz) dates; cut up 1 pk (1 lb) candy orange slices; -cut up well 2 c Pecans; chopped 1 cn (4 oz) shredded coconut 4 c Flour 1/2 ts Baking soda 1 ts Salt 3/4 c Buttermilk -LEMON SYRUP- 1 ts Grated lemon peel 1 ts Grated orange peel 1/4 c Lemon juice 1/4 c Orange juice 1/2 c Powdered sugar; well sifted Cream butter and sugar till light and fluffy. Beat in eggs, one at a time. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup flour. Sift remaining flour with baking soda and salt. Alternately fold into creamed mixture with buttermilk. Fold in the date mixture. Spoon into well greased and floured 10″ tube pan. Bake in slow oven 300? 2 1/2 hours. (Don’t rush a good thing!) Remove cake from oven and at once pour on the Lemon Syrup. Set pan on rack and let cool well. When the cake is thoroughly cooled, remove it from the pan. Wrap snugly in aluminum foil and refrigerate 1 day or longer before serving. The flavors blend during the refrigeration and the cake slices more easily. Lemon Syrup: Mix together grated lemon peel, grated orange peel, lemon and orange juice and the powdered sugar till smooth. Tootie’s Note: I love lemon, as most of you know. I used this recipe and used lemon slices instead of orange slices, it was wonderful. I want to change the ingredients a little and try lime slices, we shall see! Yields 12 Servings
Baked Hush Puppies
Ingredients & Directions Nonstick cooking spray 1/2 c Yellow cornmeal 1/4 c Unbleached all purpose flour 3/4 ts Baking powder 1/2 ts Granulated sugar 1/4 ts Salt (optional) 1/2 ts Celery flakes 1/4 ts Cayenne pepper 1 Egg white; beaten 1/4 c Skim milk 1 tb Vegetable oil 1/4 c Finely chopped scallion; -including green top Heat oven to 425 degrees. Using nonstick cooking spray, coat miniature muffin pan ( 1 3/4 inch cups). In medium sized bowl, combine cornmeal, flour, baking powder, sugar, salt, celery flakes, and cayenne pepper; stir until well blended. In a small bowl, combine egg white, milk, and vegetable oil; stir well. Add liquids to dry ingredients; stir just until blended. Stir in scallion. Spoon about 1 tablespoon batter into each muffin cup. Bake until hush puppies are golden brown, about 15 to 20 minutes. Remove immediately; serve warm. Yield: 12 servings Per Serving: Calories – 42 Fat – 1 gram Sodium – 30 milligrams Yields 1 Servings
Chocolate Chip Cookies
Ingredients & Directions 3 c Flour 3/4 c Packed brown sugar 1 t Baking soda 1 t Vanilla 1 t Salt 2 ea Eggs 1 c Butter (2 sticks) 1 pk Chocolate chips (12 oz.) 3/4 c Sugar Preheat oven to 375*. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375* for 8-9 minutes. DO NOT OVERBAKE. Cookies will appear undercooked in the center but that’s normal. Store in air tight container to keep cookies soft. Yields 24 servings
