Saturday, March 26, 2011

Strawberry Heaven

We had our missionaries over for dinner and I wanted to make sure they didn’t go home hungry, so I make 3 kinds of enchiladas with Spanish Rice and for dessert I made this Strawberry Heaven.

I am not a fan of Cool Whip, but do eat it when there isn’t real whip cream around. So yep, I changed the recipe a bit. This dessert is easy and tastes refreshing!!!

As I was making this cake right at the dinner table, I remembered that my Aunt Shirley made a similar type of cake with Jell-O, she said she got her recipe right off a box of Duncan Hines cake mix. (Information below.)

Here is the original recipe:

1 tube angel food cake (10 inch)

1 pint strawberries, crushed

1 tablespoon milk

1 pint strawberries, sliced

1 tub (12 ounces) Cool Whip Lite Whipped Topping thawed

Strawberries fans (opt.)

Fresh mint leaves (opt.)

  • Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
  • Stir crushed strawberries and milk into 1 ½ cups of the whipped topping in large bowl.
  • Spread ½ of the strawberry mixture on cake layer. Arrange ½ of the sliced strawberries on top of strawberries of strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping.
  • Refrigerate at least 1 hour of until ready to serve. Decorated top and sides of cake with strawberry fans and mint leaves. Store leftover cake in refrigerator.

Makes 10 servings.

How I made mine:

1 small package strawberry, Jell-O, make according to directions, and set aside.

Make sure the Jell-O is set.

1 angel food cake

2 pints of strawberries, crushed, but save some out for the top of the cake.

2 cups of heavy cream, whipped with 3 tablespoons of powered sugar, set aside.

Take Jell-O and mix in strawberries. Fold in 1 cup of whipped cream, save rest of cream.

Cut angel food cake into 3 layers.

Take bottom layer of cake and spread ½ of strawberry Jell-O mixture on. Take next cake layer and do same thing. Put on top cake layer.

Spread rest of whipped cream all over the cake. Cut saved strawberries into fans and put on top of cake. Enjoy!

Now you have 3 different ways to make this type of cake!!

Words from Aunt Shirley: “That looks like one I make, is the recipe called "Strawberry Sparkle Cake?" So light and delicious. You break up the pieces of angel food cake from the center,the filling is frozen strawberries, boiling water and strawberry jello, when thickened the cake pieces are mixed in and used to fill the center of the cake. I got the recipe all those years ago from a Duncan Hines angel food cake mix.”

Here is the link to the recipe and picture of Aunt Shirley's cake:!/photo.php?fbid=10150138547734537&set=a.46927449536.46958.588024536&theater

Wednesday, March 23, 2011

Pound Cake

Here is a recipe that is very good!! A friend of my parents, gave this recipe to my mom. Connie and her husband, Joe, were quite the pair. Everyone who knew them must have enjoyed their company. Whenever they visited, there was always laughter. Especially if we went to the local drive-in theater swapmeet. Of my gosh, they knew how to get bargains! I also enjoyed their New York accents!
I also had some chocolate ganache leftover from another cake, so I dribbled it over this one. I made this cake for my youngest daughter's 21st birthday, even though she is not here. She and her husband are spending the day at Disneyland. Me and the grandchildren enjoyed the cake!
So here's to Connie and Joe!

Pound Cake

Cream together: ½ pound butter (2 sticks) and ½ pound cream cheese (8 ounce package).

Beat in 6 eggs, one at a time.

Then add 2 cups sugar and beat well.

Finally add 2 cups self rising flour and 2 teaspoons vanilla (or almond or lemon extract)

Mix all together until well blended.

Put into a well greased and flour tube pan or bundt pan.

Bake in a pre-heated oven at 350 ˚F for 50-60 minutes.

Cool for 10 minutes and turn over onto a cake plate, frost if desired or dust with powered sugar.

Here's a piece for you

and one for me! Enjoy!

Just added this recipe to a new blog site:

Monday, March 21, 2011

Bourbon Cake

Well, here is a recipe that I won't be baking and I don't think my mom did. But I could see her wanting to try this for my dad, as he loved my granny's fruit cake. I am putting the recipe on for those who might like this type of cake. I can't think of any fruit juice that might be substituted for bourbon. Besides, I just don't care for fruit cake. Who knows, maybe I could find a good recipe or come up with one that uses, dried cranberries (in place of the cherries) and raisins with some sort of fruit juice. I'll think on that one.
Expect time and to use lots of bowls!

Bourbon Cake
2 cups red candied cherries
1 1/2 cups raisins
2 cups bourbon (wow!)
1 1/2 cups butter
2 cups granulated sugar
2 cups dark brown sugar, packed
6 eggs, separated
5 cups flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons freshly grated or ground nutmeg
4 cups pecan halves

Combine cherries, raisins and bourbon in bowl. Cover well and let stand overnight. Drain fruits and place in large bowl. Reserve bourbon.
Cream butter, granulated and brown sugars in bowl with electric mixer, continuing to beat until light and fluffy. Add eggs yolks, beating until well blended.
Combine flour, baking powder, salt and nutmeg in large bowl. Use 1/2 cup to flour pecan halves in small bowl. Set both aside.
Beat egg whites in medium bowl until stiff, but not dry. Set aside.
Add flour mixture alternately with reserved bourbon to creamed butter mixture. Fold beaten egg whites into batter.
Pour batter over soaked fruits. Add floured pecan halves, folding mixture until blended. Turn batter into buttered 10-inch tube pan, lined with buttered parchment paper or buttered bundt pan.
Bake at 275 degrees 2 1/2 to 3 hours or until wood pick (toothpick) inserted near center comes out clean. Cool cake on rack, then remove from pan. Makes 12 to 16 servings.
Note: To store, fill open center created by tube pan with cheesecloth saturated with bourbon. Wrap in foil and place in tightly covered container for several weeks before cutting.
(I remember Granny doing this with all her fruit cakes, she did used clean muslin instead of cheesecloth.)

Thursday, March 17, 2011

Pudding Napoleans

It's Friday night, and I am sitting here blogging! Everyone is busy with other things, so I thought I should get this typed out. They tasted good, but I still like the home-made cream puff pastry dough. This will do in a pinch if you are wanting to dazzle guests for a quick dessert. I did enjoy looking at the other side of the recipe, the Snow White/Clorox contest. I wonder who won?? This recipe is from the LA Times newspaper, June 4, 1967. Enjoy!

Jello-O Pudding Napoleans
1 package (3 1/4 ounces) vanilla pudding cook kind, not instant
1 cup milk
1/4 cup heavy cream, whipped
Pastry for one-crust 9-inch pie
3/4 cup powdered sugar
1 square unsweetened chocolate, melted

Make filling
: Blend pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat: cover surface with wax paper. Chill 1 hour. Stir pudding; fold in whipped cream.
Make pastry strips: Roll pastry into a 12-inch square. Cut into three 4x12-inch strips. Place on baking sheet. Prick with fork. Bake at 425 degrees for 12 minutes, or until golden brown. Cool.
Make glaze: Mix sugar with 1 1/2 to 2 tablespoons water until smooth; spread over 1 pastry strip. Gradually stir 1 to 1 1/2 teaspoon water into melted chocolate until thin enough to pour. Drizzle from a spoon in lengthwise lines over sugar glaze. Run point of knife across lines of chocolate.
Assemble: Spread half of filling over 1 undecorated pastry sheet. Top with remaining undecorated strip and filling. Place decorated strip over filling. Chill 2 hours. With quick strokes of a sharp knife, cut into six 2-inch bars.
Makes 6.

Also decided to add this other recipe for napoleans from Betty Crocker. Now you have your choice or you can try both. Gotta enjoy the older recipes!!

Tuesday, March 15, 2011

Hominy Casserole

This label has got to be from the 60's, I tried to google the Burbank Canning Company, and didn't see it. I don't think that there are in business anymore. But I do love hominy, the yellow kind, so was glad to give this a try. I usually just heat and eat hominy, now I can make something with it!

Alrighty then, let's get started!!!! Here is another recipe that is somewhat like the Burger Casserole,, I just made, except no potatoes. I did like it and think it could be made into a enchilada type casserole, which I think I will do tonight with the leftovers.
By layering added corn tortillas, cheese and end with cheese on top, what do you think?? I could also see this mixture just reheated into a flour tortilla and eat as a burrito, quick lunch! Why do you see 2 cans of hominy, instead of one big one, is that is what I had on hand, besides it is just me who likes it.

Here are the simple ingredients:
2 tablespoons cooking oil (I didn't use)
1 medium size onion, chopped
1/2 green pepper, chopped
1 pound fresh meat, ground
1 can (1 lb. 13 oz.) hominy
1 6-oz. can tomato paste
extras I put in: can of sliced olives and 2 ribs of celery, chopped
salt, pepper, and seasoned salt to taste

Slowly brown meat, onion and green pepper in large heavy skillet containing the oil. Add tomato paste and hominy, including liquid from hominy. Stir and let come to a boil so paste is thoroughly mixed with liquid. Mixture should have a juicy consistency; add more water if necessary. Pour into a greased casserole and bake 1/2 hour at 350 degrees.

Just had to add the sound of sizzle!!!! Right out of the oven.
Also this recipe reminds me of Granny's Unnamed Recipe.

Monday, March 14, 2011

Burger Casserole

Quick, simple and a colorful casserole!

Found this little piece of paper in the box and it is a Campbell's Soup recipe that my mom cut from a can of vegetable soup. Tried it out and gave the casserole to my oldest for her family, we all enjoyed this! It was easy and will make it again.

Recipe reads:
1 pound ground beef
1/2 cup sliced celery
1/4 cup chopped onion
1 can Campbell's Vegetable Soup
1/4 teaspoon salt
1 cup mashed potatoes

In skillet, brown beef and cook celery and onion until tender; stir to separate meat. Pour off fat. Add soup and salt. Spoon into 1-qt. casserole; mound potatoes around edge of casserole. Bake at 425 degrees F. for 15 minutes. 3 to 4 servings.

Things I did different:
1 pound hamburger
3 green onions, chopped
2 ribs of celery chopped
1/4 of red bell pepper, chopped
1 can Campbell's Vegetable Soup
no salt, as I think the soup has plenty
also added about 1 cup frozen corn
Follow the instructions above, except for the potatoes.
You could have a cup of leftover mashed potatoes, but I didn't. I did have some instant type, so I follow the instructions on the box for 2 servings. Instead of added milk, I added home-made yogurt, since I had that on hand.
Colorful dish and as I already mention delicious!
**To make this a little more nutritious, I would drain some leftover home-made hamburger vegetable soup and put into a casserole dish with mashed potatoes (fresh home-made, of course) on top and maybe some shredded cheddar cheese on top of that and then bake it, until the cheese melts, so sounds gooood!**

Saturday, March 12, 2011

Chocolate Chip Oatmeal Cookies

This must be the recipe that my mom used to bake all her Oatmeal Cookies! As this recipe card, as you can see, has been used over and over. It is a crisp cookie, although I don’t remember them being as crisp when I was a kid. I am still looking for a softer oatmeal cookie recipe, so if you have one, please send a recipe this way. We did have chocolate chip cookies, though not often. I suppose chocolate chips didn’t fit into the food budget.

Growing up in the 50’s and 60’s we pretty much took sack lunches to school and had many a home-made cookies. When we bought lunch at school it always seem to be near the Thanksgiving holiday. I suppose since we got turkey twice a year, better enjoy it. By the time 5th and 6th grade came along, we got to work in the cafeteria and had free lunch for the whole week! I loved working in the cafeteria and getting to not be in class for awhile, beside we always got extra food. We had to wait of course until all serving was done and then we got the leftovers. Back then it was all home-made lunches, no freeze-dried food. I can remember when my mom (although she never worked until I got into high school) worked in the cafeteria and sometimes she or Mrs. Hastings would bring in extra treats. Mrs. Hastings would bring in this home-made peanut butter cup, that tasted sooo good. Can’t do that nowadays. At our middle school, called Junior High back then, if you brought your lunch we had a section where there were picnic tables and we ate outside. If it rained, we had to squish inside with those who bought. Oh what fun times…….Ok enough rambling, here is the recipe:

Chocolate Chip Oatmeal Cookies

1 1/2 cups Crisco

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups flour

2 cups oatmeal

1 package chocolate chips (10-12 ounce pkg.)

Nuts if you want (I would think at least ½ cup to 1 cup)

Bake at 350˚, 10-12 minutes.

Things I changed:

1 cup Crisco

½ cup butter

1 cup unbleached flour

½ cup spelt flour

no salt

package of dark chocolate chunks (10 ounce pkg.)

Cream together: fats and sugars

Add: eggs

Mix in: baking powder, flour

Stir in: oatmeal and choc. Chips

Drop onto cookie sheet by teaspoon full and bake at 350 for 10-12 minutes. Makes 4 dozen cookies.


Thursday, March 10, 2011

Guacamole Dip

This fine recipe must of come from a package of avocados. I did add about 2 tablespoons of salsa to give it a little more kick.
The shawl in the picture is one that my husband bought when he was on his mission in Veracruz, Mexico. He said he bought it for his future wife, not knowing who that was. I am glad it was me! The colors in the shawl are beautiful. When we starting dating he lived 8 hours away. He also dated 2 other women. He said he didn't know what to do, as this was the first time if ever dated 3 women at once. Also he mentioned he didn't date a woman who was divorced, let alone have children. Well the other two women were single and never had been married or had children. I on the other hand was divorced for 10+ years and had 2 daughters. How he chose me, I really don't know. He said because he liked how well I was raising my daughters and that I could make a good meal from what was in the kitchen. Yea for food!!!
A girlfriend invited him over to go swimming just when I was at the pool and then she left. Well, dinner time was upon us and so I had to think quick on what to fix. At that particular time I hadn't gone grocery shopping, so the cupboards were pretty bare. I did have some hot dogs and some veggies, so I made up a dish that somehow he enjoyed. It must of been the cookies that I baked that won him over that evening.
My mom loved avocados, so when we had company for dinner she made this recipe, along with her famous tacos, ( She also made many avocado sandwiches for herself as we children didn't care for them. Avocados and mayonnaise on 2 slices of bread. Sorry, just not my cup of tea. I still don't care for mayonnaise either. I was a pb&j kinda of girl. Things I remember as I blog, interesting.

Guacamole Dip

1 avocado
1 tablespoon minced pickled green chili pepper
1 tablespoon minced sour pickle
1/2 cup chopped celery
1/4 teaspoon garlic salt
1 teaspoon lemon juice
1/4 teaspoon paprika
Seasoning to taste
Cut ripe avocado into halves. Remove seed. Peel. Put pulp through sieve. Add the remaining ingredients. Blend well. Make up this spread just before using, as avocado pulp darkens on standing.

Things I changed in the recipe:
1 avocado
2 tablespoons green chilies (I had a can of diced green chilies, so I used them)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon lemon juice, fresh squeezed
2 tablespoon Pace salsa
1 tablespoon fresh chopped red bell pepper
some chopped tomatoes to put on top
I just took the avocado and cut it into halves, scooped out the pulp and put in a bowl and used a fork to mash it. Then I added the rest of the ingredients and mix them all together. Enjoy!

Friday, March 4, 2011

Easy Sourdough Flapjacks

Came across this recipe and thought I would try and update it, as I like to cook from scratch. I made up the batter and the family I shared this recipe with decided to help with the cooking. So here is a video of him flipping the pan size pancake.
Here is what we came up with, hope you like it!

To make up pancakes or waffles:

1 package dry yeast

¼ cup warm water

Put these two ingredients in a small bowl and proof the yeast, about 5 minutes. Add this to the following pancake batter:

2 ¼ cups Pancake Mix (recipe below)

1 tablespoon sugar

1 egg, beaten

1 ½ - 2 cups milk or buttermilk

Put mix, sugar, egg and at least 1 ½ cups milk in a bowl and mix until well blended. Watch the thickness of the mixture and add more milk if needed. Let stand for 10 minutes.

For pancakes: Cook on a hot oiled griddle about 3 to 4 minutes, until browned on both sides. Makes about 12 – 4” pancakes

For waffles: Bake batter in oiled preheated waffle iron and bake until golden brown, or follow waffle iron manual. Makes about 4 waffles.

Pancake Mix

5 cups unbleached all-purpose flour

2 cups spelt

1 cup whole wheat flour

2 tablespoons baking powder

2 teaspoons baking soda

2 teaspoons cream of tartar

1 ½ cups powder milk

½ cup brown sugar

Put all these ingredients in a large bowl and whisk until well blended. Store in a large container. Use within 10 weeks.

Wednesday, March 2, 2011

Date Loaf

Here's a recipe of a typical date bread or date loaf. It has taken me a while to find a recipe that I like that is moist and the date flavor comes out. Enjoy!

1 cup dates
1 cup boiling water, pour over dates and allowed to stand while fixing rest of cake.
1 teaspoon soda - sprinkled over dates and allow to stand with the water.
1 tablespoon fat (Crisco or vegetable shortening)
1 egg, beaten
1/2 teaspoon salt
3/4 cup brown or white sugar
1 1/2 cups flour
1/2 cup walnuts, chopped
Cream sugars and fat. Add beaten egg. Add dates with water. Add flour and nuts, stir until all ingredients are moisten well. Put into a well greased and flour bread pan. Bake at 350 degrees for 45-60 minutes. Test to make sure it is done with a toothpick. Put in toothpick and see if it comes out clean, not googy.

Tuesday, March 1, 2011

Different Types of Enchiladas!

It's been way too long, since I put anything on this blog, so will try and at least put on some recipes!
I love enchiladas and am glad to find some new recipes to try!!!
With all kinds of food items, beef, chicken, pork, cheeses, corn, tomatoes and different types of sauces.
In my moms file box here are some you might like to add to your meals:

As you can see, this is a page torn out of common home-made recipe book. Mostly likely it was from my grandmother's collection, via the places of the recipes. If any one reading this has a copy of a book missing or knows of page 90 and the name of the book, please send a comment. I would really like to know the ingredients on page 90, as that recipe sounds good, too!

Mar 26, 2011 - I tried out the green enchilada and they were good! We had missionaries over for dinner and I make 3 different types of enchiladas, as I had some leftover turkey meat from a few days ago. Usually after a big turkey dinner, I make my turkey enchiladas. So what a good opportunity to try out these! The only difference I did was to add a can of pinto beans. It just seemed to need something besides the sauce and cheese. What a good Mexican feast we had, quite filling!
Here is the sauce, it was green until you add the tomatoes. Maybe I should have added fresh green tomatoes and that would have kept the greeness?

Ready for the oven.