Better Than Sex Cake (tdn-9/22/93v2)
Ingredients & Directions 1 Box plain yellow cake mix -(no pudding) 1 pk Instant vanilla pudding mix -(3 1/2 oz.) 1/2 c Crisco oil 1/2 c Water 4 Eggs 6 oz Semi-sweet chocolate chips 1 pk Sour cream (8 oz.) 1 c Chopped walnuts 1 c Coconut flakes 1 4 oz. bar German chocolate -grated Powdered sugar for dusting -if desired Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, instant pudding, Crisco oil, water and eggs (add eggs one at a time) beating well after each. Fold in chocolate chips, sour cream, chopped walnuts, coconut and grated German chocolate. Pour into prepared pan and bake 50-60 minutes or until cake springs back when lightly touched. Cool slightly in pan; remove, cool completely on rack. Dust with powdered sugar, if desired. Store in refrigerator. Note: If desired you can also add a 6 oz. package of butterscotch morsels and/or a small can of drained crushed pineapple. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 16 Servings
Kentucky Bourbon Cake
Ingredients & Directions 2 c Raisins 2 ts Baking powder 1/2 c Bourbon 1 ts Baking soda 1/4 c Butter; softened Salt 1 1/2 c Sugar 1 ts Lemon zest; grated 5 Eggs 1 tb Lemon juice 4 c Flour; sifted 1 c Pecans; chopped Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon. Preheat oven to 350~F. Butter and flour a 10-inch Bundt cake pan or other tube-cake pan. Beat together the butter and sugar until light and fluffy. (For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate. If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream. This adds lightness to the cake.) Beat in the eggs 1 at a time, beating well after each. In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt. Combine reserved bourbon with the zest and lemon juice. Add dry ingredients to the butter mixture alternatelywith the bourbon mixture. Toss the remaining 1/4 cup of flour with the drained raisins and the pecans. Fold into batter. Bake about 11/2 hours or until the cake tests done. Cool about 10 minutes in the pan before turninout onto a rack. Brush the remaining 1/2 cup of bourbon over the cake whileit is still somewhat warm. For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon. Then wrap in plastic ofoil so that it is airtight. The cake may be served after a day or two but is better if allowed to age. Yields 1 servings
Athenian Cheese Pie
Ingredients & Directions 8 Eggs 1 1/4 lb Greek Feta cheese; crumbled 1 lb Cottage cheese 1/4 c Parmesan cheese Salt to taste Pepper to taste 1 lb Filo pastry 3/4 lb Butter; melted Beat eggs until light and creamy. Fold in crumbled Feta, cottage and Parmesan cheeses. Season with salt and pepper. Place half of pastry sheets in buttered 11×17 pan, brushing each pastry sheet individually with butter. DO NOT SUBSTITUTE WITH MARGARINE. Pour in cheese filling. Cover with remaining half of pastry sheets, brushing each with butter. Brush entire pie generously with butter. Bake, uncovered, at 350 for 45 minutes, or until golden. Cut into squares, while still hot, and serve warm. This may be prepared and frozen. Working with filo pastry is a little difficult, but this dish is very different and delicious so it’s well worth the trouble. HELEN N. DAMASKOS (MRS. JAMES) AURORA, CO From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 15 Servings
Chevre Torta
Ingredients & Directions 16 Ounc s 8 ounce 2 clove 2 table poons 1 teasp on 5 table poons 1/2 Cup roasted Line 1 quart bowl or loaf pan with plastic wrap. Place cream cheese, goat cheese and garlic in food processor, process until well blended. Add oil and thyme, blend well. Place one third of cheese mixture in lined bowl. Spread pesto over cheese. Add half of remaining cheese mixture. Spread with chopped red peppers, and top with remaining cheese mixture. Cover and refrigerate for several hours or overnight. To unmold, place bowl upside down on serving platter. Lift up bowl and peel off plastic wrap. Serve with crackers or a sliced baguette. Yields 8 Servings
Boo's Biscuits
Ingredients & Directions 3 1/2 c Whole wheat flour 2 c Quaker oats 1 c Milk 1/2 c Hot water 2 Beef or chicken bouillon -cubes 1/2 c Meat drippings Contributed by Sandra Strassman-Sundy Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking. Yields 1 Servings
Lacy Cornbread
Ingredients & Directions 1/4 c Plain cornmeal 1 ts Salt Add water until mixture will pour out easily. Cook on electric fry pan at 350 degrees. Stir and pour patties into fry pan one tablespoon at a time. Turn frequently until done. Be sure to grease fry pan. Yields 1 Servings
Pocket Bread
Ingredients & Directions 6 c Whole-wheat flour 1 tb Active dry yeast 1 tb Honey 2 c Water; very warm (120) Recipe by: McDougall In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes. Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450 degree oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Yields 5 servings
