Kokee Corn Bread
Ingredients & Directions 3 Eggs 1 1/4 c Milk 1/2 lb Butter; melted 3 c Bisquick 1 c Sugar 1 1/2 ts Baking powder 1/4 c Corn meal Whisk together eggs and milk. Combine dry ingredients. Add egg-milk mixture and melted butter. Pour into 9″ x 13″ pan. Bake at 350 degrees for 30 to 35 minutes. NOTES : This one is a favorite of ours. It is the most delicious cornbread – almost like cake! We had this cornbread for lunch high in the cool mountains of Kokee State Park on the island of Kauai. Yields 8 Servings
Homemade Cookie Mix
Ingredients & Directions 8 c Unbleached flour 2 1/2 c Granulated sugar 2 c Packed brown sugar 4 ts Salt 1 1/2 ts Baking soda 3 c Vegetable shortening In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. Cut in the vegetable shortening until the mixture resembles cornmeal in texture. Put into a very large, airtight container. Label with date and cont Makes about 16 c Homemade Cookie Mix. Yields 1 Servings
White Christmas Cake
Ingredients & Directions 1/2 c Water 4 oz White confectionery coating 1 c Butter or margarine, -softened 2 c Sugar 4 Eggs, separated 1 tb Vanilla extract 2 1/2 c All-purpose flour 1 ts Baking soda 1 c Buttermilk 1 c Flaked coconut 1 c Chopped pecans FROSTING 8 oz Cream cheese, softened 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1 lb Confectioners’ sugar 1 tb Milk In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in. square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings. Yields 1 Servings
Fermented Fruit Starter (friendship Cake)
Ingredients & Directions 20 oz Sliced peaches, chopped 7 1/2 c Sugar, divided 1 Package dry yeast 20 oz Pineapple, crushed 10 oz Maraschino cherries 30 oz Fruit cocktail, cut Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch. Makes enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar. From Yields 1 Servings
Crockpot Pina Colada Bread Pudding
Ingredients & Directions 1 lb Loaf french bread 3 Large eggs 10 oz Frozen pina colada drink mix 1/4 c Light rum 6 oz Pineapple juice 1 c Aisins 12 oz Evaporated milk 8 oz Pineapple; crushed w/juice 1/2 c Cream of coconut 1 ts Lemon peel; grated 2 Large bananas; sliced crossw Fresh mint sprigs With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs. This one came from Mable Hoffman’s “All-New Crockery Favorites” cookbook. Ellie Yields 8 servings
Mr. Food's Cookie "dunk" Pudding
Ingredients & Directions 2 c Cold milk 4 oz Instant vanilla pudding and – pie filling 20 To 30 miniature-sized – cookies (your favorites) ======================================================= ============== ==== == Using the 2 cups milk, make the pudding according to the package directions. Once it has thickened, place it in a large bowl, if it isn’t already, and fold in the cookies. Cover and refrigerate for 20 minutes before serving. Yields 4 Servings
Blitz Torte
Ingredients & Directions 1 c Sifted cake flour 1 ts Baking powder 1/8 ts Salt 1/2 c Shortening 1 1/4 c Sugar 4 Eggs, separated 1 ts Vanilla 3 tb Milk 1/2 c Sliced blanched almonds 1 tb Sugar 1/2 ts Cinnamon Sift flour, baking powder and salt together. Cream shortening with 1/2 cup sugar until fluffy. Add well beaten egg yolks, vanilla, milk and sifted dry ingredients. Spread mixture in 2 greased pans. Beat egg whites until stiff but not dry, add remaining sugar gradually and beat until eggs hold a sharp peak. Spread over unbaked mixture in both pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon and bake in a 350 degree oven for about 30 minutes. Cool and spread Custard Filling between layers. Makes 2 (9 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139 From Yields 1 Servings
