Watergate Cake
Ingredients & Directions 1 pk White Cake Mix 3/4 c Vegetable Oil 3 lg Eggs 1 c 7-Up Or Club Soda 3 oz Pistachio Instant Pudding (1 Package) 1 c Chopped Nuts (Pecans Are The Best) 1/2 c Coconut COVER-UP ICING 6 oz Whipped Topping Mix (Dry) (2 Envelopes) 1 1/2 c Milk 3 oz Pistachio Instant Pudding (1 Package) 1/2 c Coconut 3/4 c Chopped Nuts (Use Pecans If That Is What You Used In The Cake. Match The Nuts) This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976 Combine the ingredients in the order given, blending well after each addition. Pour into a 13 X 9-inch pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. From The Food Fare Section Rocky Mountain News September 3, 1986 Yields 1 Servings
Steamed Bread Pudding
Ingredients & Directions 1 c Brown sugar 2 c Milk 1/2 c Seedless raisins 1 ts Vanilla extract 5 Thin slices good-quality -white bread 1/2 ts Ground cinnamon 1/4 ts Salt 1/4 c (1/2 sticks) butter, -softened 3 Eggs In the top of an oiled double boiler, mix the brown sugar and raisins. Remove crusts from bread, butter the slices on one side, and then cut them into 1/2 inch cubes; you should have about 2 cups. Place the cubes on top of the brown-sugar mixture. In a medium bowl, beat the eggs lightly, then add the remaining ingredients–just blend, don’t overmix. Pour the egg mixture over the bread cubes, but do not stir in. Cook, covered, over simmering water, for about 1 hour and 20- minutes. A knife inserted in the center should come out fairly clean. (Pudding will continue cooking after taken out of pan, so don’t worry if it is still a bit shaky at the end of the cooking time.) Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip. Arrange any stray raisins decoratively around the edge of the platter. Serve warm. Yields 6 Servings
Mr. Food's Pierogi Magic (potato Lasagna)
Ingredients & Directions 12 ea Lasagna noodles 1/3 c Vegetable oil 4 To 5 md onions, – finely chopped 1/2 ts Black pepper 1 1/2 c 6 oz shredded Cheddar cheese 6 c Warm seasoned mashed – potatoes (instant potatoes – are fine) ======================================================= ============== ==== == Preheat the oven to 350F. Cook the noodles according to the package directions and drain; set aside. Meanwhile, in a large skillet, heat the oil over medium-high heat. Saute the onions for 8 to 10 minutes or until golden brown. Reserve 1/2 cup onions for NOTE: You might want to add a few cooked sliced mushrooms to the potatoes, or even a cup of well-drained sauerkraut to get the authentic Old World flavor. Yields 12 Servings
Auntie Van's Christmas Cookies
Ingredients & Directions 2 c Granulated sugar 5 c All-purpose flour 1 c Butter, softened 1 ts Baking soda 2 Eggs 1 c Sour cream 1 ts Vanilla -COFFEE FROSTING- 1 tb Instant coffee granules 1 ts Vanilla 1 tb Hot water 3 c Sifted powdered sugar 6 tb Butter, softened 1/3 c Whipping cream Beat granulated sugar and 1 cup butter in large bowl until light and fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking soda; add alternately with sour cream, mixing well after each addition. Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface to 1/8″ thickness (keep remaining dough refrigerated). Cut into desired shapes; place on ungreased cookie sheets. Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat with remaining dough. Cool completely. Frost with Coffee Frosting. Makes 6 dozen cookies. COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon vanilla. Add powdered sugar; mix until well combined. Gradually add cream until good spreading consistency. Yields 72 servings
Lavender Short Cake
Ingredients & Directions 2 pt Strawberries === BISCUITS === 2 c All-purpose flour 1 tb Baking powder; plus 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 2 tb Chopped lavender 1/4 c Shortening 1 c Buttermilk Granulated sugar; for -sprinkling === FOR THE CREAM === 1 pt Heavy cream 1 tb Vanilla 1/4 c Confectioners’ sugar 1 Vanilla bean Wash and slice in half the strawberries, set aside. Place the dry biscuit ingredients and lavender in a bowl, mix until blended. Cut in the shortening with pastry cutter, 2 knives or your fingers until the mixture looks like coarse meal. Pour in the buttermilk, just mix until blended. On a floured surface roll the dough out to 1/2- to 3/4-inch thick and cut out with a large-sized cutter. Place rounds on a cookie sheet or sheet pan lined with baking paper or coated with a baking spray. Scrape the dough scraps up and repeat the rolling process. Sprinkle rounds with granulated sugar. Bake at 400 degrees for 20 minutes to 25 minutes or until golden brown. Put cream in mixing bowl with whip. Whip until it begins to thicken, then add the remaining ingredients. With a knife, split the vanilla bean down the center and scrape out the seeds. Pour in bowl and continue mixing. To Assemble: Slice the biscuit in half, place the sliced strawberries and then the cream on bottom half of biscuit, and then top with the other half. Sprinkle with confectioners’ sugar, and garnish with whole strawberries. This recipe yields 10 to 12 short cakes. Yields 10 servings
Coconut Cake Filling
Ingredients & Directions 1 lg Coconut * 1 pn Salt 1 pt Milk, Sweet 1 c Sugar 1 tb Flour, Heaping * Coconut should be split, peeled, and grated. Milk should be added to coconut milk to make 1 pint. ~– Cook all ingredients in a 3-quart saucepan except coconut until thick. Add coconut and cook another 10 minutes on low-heat. Cool before putting on any white cake. Yields 10 Servings
Chocolate Red Beet Cake
Ingredients & Directions 2 1/2 c Beets, mashed, cooked 1 ts Salt 6 Eggs 1 tb Baking soda 3/4 c Cocoa 1/4 lb Margarine, softened 1 ts Vanilla 4 oz Cream cheese, softened 2 1/2 c Oil 1 Powdered sugar, sifted 3 3/4 c Flour, sifted 1/2 c Cocoa 3 3/4 c Sugar 1 ts Vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9×13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. Yields 10 servings
