Dee's Favorite Coconut Cake

4 Eggs 

 2 Cups flour 

2 Cups Sugar 

2 teaspoons baking powder 

1 Cup whole milk 

1 stick of butter

 1 teaspoon vanilla extract 

  Frosting 

 3 Tablespoons flour 

1 Cup whole milk 

1/2 lb butter softened 

1 Cup sugar 

1 teaspoon vanilla extract 

Coconut, large bag, or fresh, enough to cover sides and top of cake

Step one: In as sauce pan heat the milk for the frosting, not boiling, but when hot, add flour and whisk until thick like a white sauce. Once it has reached this stage, remove from stove and put it in the fridge , pan and all. I suggest putting a pot holder under the pan while in the fridge.

 Step two: Beat sugar, eggs and vanilla until fluffy. In another bowl combine flour and baking powder. In a glass measuring cup ( or a bowl) heat butter and milk in microwave just until butter is melted . Do not over heat or let boil. Add the flour mixture and the milk/butter alternately to the sugar eggs and vanilla batter until all used. Grease and flour 3 8 or 9 inch round cake pans. Distribute batter evenly in pans and bake at 350 degrees for 25 to 30 minutes. (test for doneness). Cool on racks. 

 When cake layers are cool, prepare frosting as follows: With mixer in large bowl beat butter and sugar until past the cream stage, it will almost look like cottage cheese, then take the pot that we put in the fridge earlier and add the contents of the pot to the icing bowl. Beat for at least 5 minutes straight. It will be a thick, yet fluffy frosting. Frost cake, spreading frosting in between layers, then place layers on top of each other, frost sides and top using all of the frosting. Then pat the coconut on sides and top. This cake is a lot of work, but it is worth it. It is probably the best coconut cake I have ever had. My friends beg me to make it for birthdays and special occasions. In fact I have one friend who asked for her birthday, if I would just meet her out in the parking lot of work and give her the cake so she could have it all to herself. 

Marinated Maryland Tomatoes

During the summer as we were growing up, Mom would often serve tomatoes as our veggie. She would slice them into wedges. We just sprinkled a little salt on them and munch them down. Oh they were so good .
Here is a little new rendition of that idea.

Dressing:                                
3 T chopped fresh parsley
1 T of sugar
1 1/2 t garlic powder
1 1/2 t seasoned salt
1/2  t pepper
3/4 t dried oregano
3/4 cup olive oil
1/2 c up red wine vinegar

4-6 large tomatoes, cored, each  cut into six wedges.
Place all the ingredients for the dressing in a bowl and whisk  to combine. Place the tomatoes in a zip lock bag and pour the dressing  over the tomatoes. Marinate for 4-5 hours or over night in the fridge. Bring to almost  room temp before serving. 

Sausage Gravy

 1/4 lb spicy bulk sausage

1/4 cup all -purpose flour
2 cups whole milk
1/2 t. salt
1/4 t fresh ground pepper

Cook sausage in a medium saucepan over medium heat until browned, stirring to crumble.
Drain off fat except about 2 Tablespoons. Stir in flour . Cook stirring constantly until thickened and bubbly.
Gradually and slowly add the milk, salt and pepper. Cook, stirring constantly until thick and bubbly, about 5 minutes.
Serve over hot biscuits for a Southern style breakfast.

Creamy Chicken Noodle Soup

We love love love this soup. It is different from your every day Chicken Noodle Soup. 

13 cups chicken broth divided
1/4 cup dry vermouth
1/4 cup butter or margarine
1 cup heavy cream

1/4 cup chopped carrots
1/4 cup very finely sliced celery
1/4 cup very finely minced onion
1 pkg (12 oz) dry egg noodles
1 1/2 cups water
3/4 cups all purpose flour
3 cups diced cooked chicken (breast)
salt and pepper to taste

4 cup finely chopped fresh parsley

Combine 1 cup broth, vermouth and butter in a small sauce pan. Bring to a boil and cook until liquid has reduced to 1/4th cup and has a syrupy consistency. Stir in cream and set aside.

Bring remaining broth to a boil in a Dutch Oven and add the celery carrots and onion, cover and simmer 10 minutes. Bring back up to a boil and add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 2 minutes, stirring constantly. Stir in reserved cream mixture, add chicken. Season to taste with salt and pepper. Heat to serving temp. Do not boil. Sprinkle with parsley. Garnish as desired. ( freezes well)   

Salmon, Fettuccine and Cabbage

1 (9-ounce) package of  fresh fettuccine
salt for pasta water
(you can use boxed,just adjust the cooking time)
1/4 cup plus 2 T seasoned rice wine vinegar
2 T vegetable oil
1/2 small head of cabbage shredded (yield 7 cups)
1 cup finely shredded fennel
1T butter or margarine
1 t of house seasoning (Paula Dean's)
1 can (15 oz) red salmon, drained, flaked, bones removed
Salt and pepper to taste

Cook fettuccine in lightly boiling water according to package directions. drain
Heat vinegar and oil in large skillet over medium heat. Add cabbage and fennel house seasoning and butter (or margarine); cook until crisp tender, stirring occasionally.
Add fettuccine; toss lightly to coat. Add Salmon; mix gently.
Heat thoroughly, stirring occasionally. Season with salt and pepper to taste. 

 I love fennel, and cabbage. together with the salmon it makes such a nice light pasta dish.  
This is a "Mom" tested dish. I made it and took some over to my mother along with a few other dishes, and the one she raved about was this one.  Hope you try it and enjoy as well.

Carmel Corn

It's time for the State Fair. And one of my favorite treats is the Caramel Corn. So I thought it would be fun to have it at home any time. But it's addictive, once you start eating it, it's so hard to stop!  Enjoy!

2 Cups brown sugar
2 sticks of margarine 
1/2 Cup corn syrup
1 t. salt
1 t. baking soda
15 Cups of popped corn

Boil the first 4 ingredients together for 5 minutes. Remove from heat and add 1 t. baking soda. Mix quickly. Pour hot mixture over the popped corn in a large stainless steel mixing bowl. Mix well and bake at 200 degrees for 1 hour, stirring every 15 minutes. When cool, store in airtight container.
(if you do not have a large stainless steel mixing bowl, you can use a large ceramic bowl but use a butter spray to help keep the popcorn from sticking)

Chicken Salad

6 large skinless boneless chicken breasts

1/2 medium onion

4 stalks of celery

2 cups of water

6 fresh sage leaves

1 t garlic powder

1 t dill (dried)

1 t celery seed

1 t salt

1/2 t pepper

1 t onion powder

1 C of mayonnaise

1 t of dried minced onion

1 T of the broth that the chicken cooked in

salt and pepper to taste. 

In a large skillet put the water and the next 7 ingredients .  Bring to a boil. Cut the chicken into chunks and add to the skillet,cook until done. Remove chicken to a bowl, but cover so it doesnt dry out while cooling. Reserve some broth to add later.

In a food processer process the fresh onion and celery, and place in your mixing bowl. Next process the chicken to the point that you like it. (big chunks, or small chunks)

Add the chicken to the celery and onion, mix with a fork. Add the dried onion and then the mayonnaise. Next add the 1T of the broth. Add salt and pepper to taste. 

 Mix well and refridgerate at least 2 hours to allow flavors to mingle.

As a variation, you can leave out the salt and use a rounded teaspoon ( or more) of Old Bay to make it a Chesapeake Chicken Salad. 

Crockpot Eye Roast

5-6 lb Eye Roast
1 large onion rough chopped
5-6 carrots, rough chopped
3 15 oz size cans of whole potatoes
1 can of beef gravy
Montreal steak seasoning

Early in the day:
Place roast in the crock pot, fat side down. Sprinkle the top with the Montreal Steak Seasoning. Pour the can of gravy over the top of the roast. 
Spread the onions, carrots and potatoes along the sides of the roast and add 1/4th cup of water.
Turn the Crock pot on low, and let it cook 9 hours.

Note: By pouring the gravy over the roast, it helps to keep it moist on the top. I like to have this assembled by 8am and the crock pot on. This is especially perfect for Sunday.There are left- overs for Monday night, which means no cooking after work. Switch it up and make Hot Roast Beef Sandwiches with left-overs.     

Italian Chicken Sticks

1 cup Italian seasoned bread crumbs
1/2 grated Parmesan
1 1/2 t dried thyme
1 1/2 t dried basil
1 1/2 t dried oregano
1/2 t salt
1/4 t garlic powder
Pinch of ground red pepper
8 boneless skinless chicken breast halves,
cut into 1/2 inch strips
1/2 cup melted butter (1 stick)
Marinara sauce or honey mustard for dipping

Preheat the oven to 400 degrees. In a pie plate , combine the breadcrumbs, cheese and all the dried herbs, salt, red pepper.
Dip the chicken strips in the melted butter, then dredge them in the breadcrumb mixture. Place the chicken strips in a single layer on a lightly sprayed baking sheet.( I use non-stick Reynolds wrap)
Bake for 20 minutes or until the chicken is cooked through. Serve the Chicken sticks hot with marinara sauce for dipping, or use your favorite honey mustard.  Enjoy...Kids love this.  And it's a perfect finger food when the friends come over to watch the game.

Pecan Pumpkin Tart (sugar free)

Crust: 1 1/2 c pecans
             2 T white swerve ( sugar if you prefer)
             2 T Almond flour
             1 egg white
Crust prep: Preheat oven to 350 degrees. In your food processor put the pecans and Swerve and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 8 to 10-minutes. Remove from oven. ( ovens vary so check in 8 minutes to be sure it doesn't burn)

Filling:
            2 C canned pumpkin
            1 C heavy whipping cream
            2 whole eggs
            1/4 cup packed Swerve brown sugar ( regular if preferred)
            1 1/2 ground cinnamon
            1 tsp ground ginger
            1/4 t allspice
            1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving. 

Pumpkin Butter

4 cups of pumpkin (canned)                                       
1 cup of brown sugar     
3/4 cup of no sugar added apple juice
1 t vanilla
1 t cinnamong
1 t ground ginger
1 t nutmeg
1/8 t allspice

Place all in a food processor and blend well. Place in saucepan and simmer for 30 minutes until thickened, stirring frequently. Put in jars, or containers and keep in fridge. Use within 2 weeks.

Coleslaw ( sugar free)

2 bags of shredded coleslaw
2 cups of good mayonnaise ( Dukes is sugar free)
1/2 cup of cider vinegar
1/4 tsp salt

1/2 cup sweetener of choice

In a large bowl combine the mayonnaise cider vinegar salt and sweetener.
Mix this dressing well then toss in the shredded bags of coleslaw.
Mix well and put in a container and allow to be in the fridge several hours before serving.

Stir/ mix again before serving.

Rack of Lamb

3/4 cup of Italian bread crumbs
2 tablespoons minced garlic (from a jar)
2 tablespoons finely chopped fresh rosemary( I grow my own)
1 tsp of kosher salt
1/4 tsp black pepper
2 tablespoons extra virgin olive oil

1 rack of lamb
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1 tablespoon honey mustard salad dressing
2 teaspoons Dijon mustard

Preheat oven to 450.

An iron skillet works best for this dish.

In a flat bowl, combine bread crumbs, garlic, rosemary and 1 teaspoon of salt and 1/4th teaspoon pepper. Toss in the 2 tablespoons of olive oil to moisten.

Next season the rack of lamb all over with the salt and pepper and 2 T of olive oil. Rub the seasonings in with the oil so both sides are covered. Sear the lamb for 2 minutes on both sides. Set aside for a few minutes to cool. Now brush the rack of lamb with the salad dressing and mustard coating. Roll the rack in the bread crumb mixture, you may need to help it a bit and pat it on with your hands. Cover the bones with foil so they will not burn.
Arrange the rack bone side down in the skillet. roast it in the preheated oven for 16 to 18 minutes depending on the degree of "wellness" you like. (cook longer if you like medium well)  Remove from oven and allow to sit for 8 minutes. 

Overnight Crockpot Oatmeal

 

Ingredients

• 2 cups steel cut oats
• 1 cup dried cranberries or raisins                         
• 1 cup dried figs(optional)
• 8 cups water
• 1/2 cup brown sugar packed
• 1 teaspoon cinnamon
• 2 tablespoons of maple syrup
• 
  

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

** Feel free to add anything to your oatmeal; nuts, chopped apples, dried fruit of any kind.**
Enjoy, and there is enough left over to put in containers , ready to microwave and take to work each morning. 

Stuffed Dates

My Grandmother used to make these, especially for my Mother. She made them around Holiday time.
They are just so yummy.

4 1/2 C powdered sugar
2/3 C sweetened condensed milk 
1 1/2 t vanilla
1/4 t salt
1/2 cup finely chopped pecans (optional)
4 dozen whole pitted dates
Granulated sugar 

Mix powdered sugar, milk and vanilla and salt and if using, pecans.  Kneed until well blended. Place in a bowl and refrigerate overnight.

When ready, use a knife to make a slit lengthwise down the date, like a little pocket and stuff it with some of the fondant mixture. Close the date a little, leaving the stuffing showing and then roll in the granulated sugar all over. Repeat . Makes 4 dozen

Jimmy Whingers

2  1/2  C Bisquick
1/2 C Raisins
2/3 C  Milk
2 T sugar
1 t ground cinnamon

Mix above ingredients until dough forms. ( 20 strokes) Drop dough by rounded spoonful onto ungreased cookie sheet ( I still use no stick foil). Bake 12 minutes at 350.

Glaze: 2/3 c powdered sugar, 1 T warm water, 1/4 t vanilla

Mix above ingredients until smooth, use a hand mixer

Drizzle over Whingers while still warm. 


Anyone remember Hardee's ? They had these yummy sweet biscuits . Well these are much like those.  

Salmon in Braided Puff Pastry

 2 skinless, boneless salmon filet's ( 12 oz each)

1 box puff pastry
4 T good pesto( I used  Giada brand)(divided)
1 box thawed chopped spinach
1/4th cup parm cheese grated
1/2 t onion powder
1/4 t pepper
Egg wash( 1 egg with a little water)

Take the puff pastry and allow to thaw just enough to handle then open each sheet. Place one Salmon fillet on each.
Season each piece of fish with the onion powder and pepper
Top with half of the pesto and spread evenly on the fish.

fish.

Now squeeze the water out of the spinach and divide in half, so you can top each piece of fish with the spinach.
Sprinkle each with the grated  Parm. 
I did not add salt because the Pesto has salt, and so does the Parm, salt can be added later for flavor if needed when served. 

Now with a sharp knife, cut one inch strips on each side of the pastry dough
(scroll to see the pictures.
Overlap to make it look braided.
With  a pastry brush, brush each finished braided fish pie with the egg wash.

Place on non-stick  foiled cookie sheet.

Bake in a 375 degree oven  for 25 - 28 minutes, the top should be golden brown.

Fall Harvest Cake

1  1/2  C. sugar
1/2 C. brown sugar, packed
1/2 t. salt
2 t. baking soda
2 t. cinnamon
1/4 t. nutmeg
1/4 t ground ginger
1 C. oil
1/2 t. vanilla extract
4 eggs, beaten
2 C all purpose flour
15-oz can pumpkin
1 apple, cored, peeled, and chopped
1/2 c pecans , chopped  (optional)
16- oz container cream cheese frosting ( optional)

Mix first 10 ingredients together: then add flour 1/2 cup at a time. Blend in pumpkin and fold in the chopped apple and pecans. Pour into a greased and floured Bundt pan and bake for 1 hour and 10 minutes at 350 degrees. Cool 20 minutes in the pan, turn out and complete cooling on a wire rack. Frost when cool.
I personally think you can skip the frosting and just sprinkle with powdered sugar. This cake is outstanding. My Grand Son loves the frosting, so I frost it if he is coming over. Please try it, you will agree, it's a keeper. 

Asian Style Tofu and Egg drop soup

1 1/2 boxes of low sodium chicken broth
2 T of Soy sauce (add more to taste)
1 bunch of spring onions thinly sliced
1 block of extra firm tofu cut in cubes and fried 
1 small can of mushrooms

1 t  hot chili paste

1 t ginger paste
1/2 cup frozen peas

2 eggs, beaten

Place first all ingredients but tofu in pot. . Bring to a boil. Add tofu. While soup is boiling slowly add the beaten eggs, stirring & allow to break into streams of egg, continue cooking to bring heat back up. Simmer on low for 5 minutes.

Zucchini Chips

1/4 cup dry bread crumbs
1/4 cup grated fresh Parmesan Cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 cup milk skim (milk is a good way to keep it fat free)
2 1/2 cups zucchini slices ( 2 small)  1/4 inch thick slices

Preheat oven to 425 degrees

Combine the first 5 ingredients into a medium bowl, whisk to blend well. Place milk in a shallow bowl. Dip the zucchini slices in milk and dredge in the breadcrumb mixture. Place coated slices on an oven proof wire rack coated  with cooking spray, then place the rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.
This is a great side dish in place of french pries, or even a snack instead of potato chips. Dip in your favorite dip, enjoy.

            

Peachy Fiesta Chicken

6 skinless,boneless chicken breasts pounded thin and marinated for 4 hours with a italian dressing. 
1 cup of medium to mild salsa ( I used black bean and corn salsa)
2 large peaches sliced then cubed( canned are ok too)
1 small zucchini thinly sliced
1 each petite red and yellow pepper sliced in rings
If  you like heat, you can use some jalapeno's . 

In an iron skillet (or baking dish) I lined with non-stick Reynold's alum.foil I placed my chicken breasts. The foil makes for an easy clean up.) On top evenly pour the salsa, then sprinkle the cubed peach. After thinly slicing the peppers and the zucchini, arrange them around on top and sides, sprinkle with salt and pepper to taste.

Bake for 20 to 30 minutes  loosely covered .

This is a low fat, lower calorie meal. meal. 

Apple Tart with Chai Whipped Cream

1 puff pastry sheet ( allow to thaw about 30 minutes)
6 peeled and thinly sliced apples (your choice)
1 cup orange juice
1/4 c cup cranberry juice
1/4 cup sugar
1 teaspoon  pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon cinnamon sugar (for sprinkling)

As you are slicing the apples into very thin slices, place them in a waiting bowl of water and 1/2 cup of the orange juice (enough water added to soak all of the apples. I don't like the taste left when lemon juice is added so I use orange juice.)
Once you have finished slicing the apples set them aside soaking in the orange juice water mix.
Next in a saucepan, put the  remaining orange juice and cranberry juice and  add the spices, mix well and reduce it by almost half stirring every so often watching not to burn. 
In a sprayed tart pan place the pastry sheet, and push the dough around to fit the pan. Trim any that hangs over the sides. 
In a large bowl, place the "drained" apple slices add the reduction and the sugar and stir so all of the apples are covered. Place the apple slices in the prepared tart pan save enough slices to arrange in a pretty design for the top layer. The tart pan I use is one that the bottom lifts away from the sides. And because of this some of the juices can drip out, so I sit the pan on aluminum foil then put it in the oven(so there is no gooey mess in the bottom of my oven).

Bake at 400 degrees for 35-40 minutes. When done, remove from oven and sprinkle with the cinnamon sugar and allow to cool. 
Serve with a dollop of "Chai Whipped Cream"
(see below)

Chai Whipped Cream
1 tub of Cool Whip
1 heaping Tablespoon of instant Chai Tea Mix
(Trader Joes sells it, so does Tastefully Simple (oh my Chai) I would think most grocery stores would carry this)

Place the contents of the tub in a bowl, and sprinkle in the Chai, mix , then just put it back in the tub for storage.

Buffalo Chicken Spread

1 1/2 pound package of skinless,boneless chicken breast

1/2 bottle of Ranch Dressing 

16 oz block of Philly Cream Cheese 

Buffalo Wing Sauce 

1 Cup Cheddar Cheese 

Poach the chicken until done, then remove from water and shred the chicken while hot, put back in pan and add the ranch dressing and the cream cheese, then mix until melted and blended with the chicken. Then to this, add the cheddar cheese. Add buffalo wing sauce to taste. The amount you add is according to how hot you and your guests like it. Start with a few tablespoons and go from there. Serve with your favorite crackers. This is the yummiest , and great to serve if you have a crowd over to watch a Football game. This is a favorite in our office. Thanks Shannon!

Potato Chip Cookies

1C sugar 

1 C firmly packed light brown sugar 

2 sticks butter softened 

2 eggs, well beaten 

2 C flour 

1 t baking soda 2t vanilla 

1 C finely rushed potato chips 

1/2 C chopped pecans 

Confectioners sugar 

 Preheat oven to 350 

In a large mixing bowl beat sugars and butter until fluffy. Beat in the eggs. In another bowl sift flour with the baking soda; add to creamed butter mixture. Stir in vanilla, chips and nuts. Drop by rounded teaspoons on ungreased cookie sheets. Bake for 10 to 12 min. When cool sprinkle with confectioners sugar. OH SO YUMMY!!!!!!!!!

Chicken and Noodles

1 T olive oil
1lb skinless boneless chicken breasts, cut up in bite-size pieces
1 med. onion chopped (1/2 cup)
1 can cut carrots
1 box frozen broccoli cuts
1 Cup uncooked egg noodles
1 can chicken broth
1 can condensed cream of chicken soup
parsley

In 12 inch nonstick skillet, heat oil. Cook chicken and onion in oil 8 minutes, stirring often until chicken is seared, and onion is tender.
Stir in remaining ingredients except parsley. Heat to boiling, then reduce heat stirring occasionally until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley. 

 

 

Reuben Cassreole

1 Can(16 oz) sauerkraut, undrained 

12 oz corned beef, canned or sliced, crumbled or torn into small pieces

2 Cups swiss cheese shredded 

1/2 cup Dukes mayo 

1/4 cup Thousand Island dressing

2 fresh tomatoes, sliced

2 tablespoons melted butter 

1/4 cup pumpernickle or rye bread crumbs 

Place sauerkraut in a 1 1/2 quart baking dish. Top with a layer of beef, then cheese. Combine both dressing and mayo , spread over cheese. Top with tomato slices set aside. Combine butter and bread crumbs in a small bowl; sprinkle over tomato slices. Bake at 350 for 30  - 35 minutes. Let stand 5 minutes before serving. 

This is a low carb dish. 

Oyster Stew

 2 green onions chopped

2 T. Butter

12 oz fresh raw oysters, undrained

1 quart of half n half, you could use whole milk instead if you dont have the half n half. 

1/4 t salt

1/4 t white pepper

1/8 t cayenne pepper

Saute the onion in butter until tender. Add remaining ingredients. Cook over low heat , stiring frequently, until edges of oysters begin to curl and mixture is hot, not boiling.

OPTIONAL:  you may add 2 teaspoons of sherry to the stew before serving. 

Serve with good crusty bread, or oyster crackers. 

Hummingbird Cake

One of my Grandmother's favorite things to do was to browse the newspapers for recipes. She used to cut them out and save them for some day when she wanted to whip up something different. When I found her big envelope of recipes (and there were a lot of them) I found this recipe. It's a classic. And for those friends of mine who say " I can't bake", this is for you because you just dump all of the ingredients into a bowl and stir. 


3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 Cup finely chopped pecans
2 very large ripe bananas,mashed
1- 8 oz can crushed pineapple with the juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten


Icing

One 1-lb box of confectioner's sugar
One 8-oz package cream cheese at room temperature
6 tablespoons ( 3/4 stick) butter,softened
1 teaspoon vanilla extract
1 tablespoon milk, or more if needed

1/2 cup finely chopped pecans


Preheat the oven to 325 degrees


Grease and flour three 8 inch round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Stir well with a spoon until batter is smooth.

Pour batter into the prepared pans.  Bake for 26 to 28 minutes, until tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
To make the icing, mix the sugar,cream cheese, butter, vanilla and 1 tablespoon of milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk. 1 teaspoon at a time to achieve the consistency for spreading. Ice between the cooled layers, and on the sides and top of cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

Fried Cabbage

 

5 slices of bacon
3/4 of a medium ( about 2 lbs) head of
cabbage, cored and cut into chunks or shredded
salt and pepper to taste
2 T butter or more


In a large heavy skillet with a lid fry the bacon until crisp. Remove the bacon to paper towels, crumble and set aside. In the pan with bacon grease add the cabbage.
 Add the salt and pepper. Place lid on the pot and reduce the heat to low. Allow the cabbage to cook for 10 minutes until it is to your liking. ( I like mine tender).
Remove the pot from  the heat. Add butter , stir until melted, and add bacon. Allow to cook a few more minutes if needed. Enjoy!

KFC Style Green Beans

2 table spoons of dried chopped onion
1/2 red pepper finely chopped
1/4 teaspoon of red pepper (more to taste)

1 ham hock
Cook on stove low for about an hour or in the crock pot

4 hours. (1 hr high, 3 hrs low). I love these green beans, the ham hock lends a nice smoky ham flavor. 

Tuna Noodle Casserole

 One of the first dishes I learned to make during my Home Ec. class....way back in Woodlawn Jr. High School. Thanks to Mrs. Karpook, you were a great teacher!

1 Can Campbells Cream of Mushroom Soup
1/2  C milk
1 C peas
2 cans drained tuna
1/4 of a 12 oz pk pack of medium egg noodles (about 2 cups) cooked and drained.
1/4 C crushed potato chips (or 2T  plain dry bread crumbs)
1T butter, melted (omit this if you are using potato chips)

Heat oven to 400 . Stir the soup, milk peas and tuna and noodles and pour into a 1 1/2- qt casserole .  Sprinkle the potato chips on top.  ( if 

using bread crumbs,then stir the bread crumbs in the melted butter and sprinkle on top.)
Bake for 20 minutes or until bubbling and hot. 

SCRAPPLE

1 & 1/2 LB GROUND PORK

1 SMALL GRATED ONION 

1 TEASPOON CELERY SEED

3 BAY LEAVES

5 CUPS WATER, DIVIDED
1 TEASPOON SALT

1/2 TEASPOON PEPPER
1 TEASPOON SAGE
1 CUP CORNMEAL

BREAK UP THE GROUND PORK INTO SMALL PIECES IN A LARGE SAUCEPAN.
ADD 4 CUPS OF THE WATER AND STIR, SEPARATING THE PORK WELL. HEAT TO BOILING, REDUCE TO SIMMER AND COOK 30 MINUTES. REMOVE MEAT FROM STOCK, RESERVE 3 CUPS OF THE STOCK, AND ADD TO IT THE SALT , PEPPER,  SAGE ONION, CELERY SEED, AND BAY LEAVES
COMBINE THE CORNMEAL WITH 1 CUP COLD WATER (YOU CAN MAKE PART OF THIS LIQUID MILK WHICH WILL MAKE THE SCRAPPLE BROWN BETTER WHEN FRIED.) ADD THIS CORNMEAL/WATER MIXTURE GRADUALLY TO THE HOT STOCK; BRING TO A BOIL, REDUCE TO SIMMER, COVER AND COOK 15 MINUTES. STIR IN COOKED GROUND PORK.
***I found this recipe in an Amish Cookbook, and I am adding a step for the modern kitchen: In 2 batches put the mixture in a food processor and process until it looks like a smooth oatmeal , then continue to the next step. ***
  POUR INTO A LOAF PAN AND CHILL WELL FOR 24 HOURS. SLICE 1/4 TO 1/2 INCH THICK. Fry PIECES IN HOT OIL QUICKLY, TURNING ONLY ONCE. ALLOW ROOM IN THE PAN TO TURN. SERVE HOT EITHER PLAIN OR WITH SYRUP.
You will be surprised that is smells and tastes just like store bought Scrapple.

I was raised on Scrapple, but it was "Parks" scrapple. Dad used to fry it up for us and we loved it with eggs and hashbrowns. My father could make a mean breakfast! This recipe takes out all of the
everything but the kitchen sink aspect people always say "ewww" about when you mention Scrapple.

Hash Brown Casserole

1 2LB BAG OF FROZEN HASH BROWNS
1 8 OZ CONTAINER OF SOUR CREAM
1 CAN CREAM OF MUSHROOM SOUP
2 CUPS SHREDDED CHEDDAR CHEESE
1 TEASPOON SALT 
1 TEASPOON PEPPER
2 CUPS CRUSHED CORN FLAKES
1 STICK BUTTER

Allow potatoes to thaw completely. Mix next 5 ingredients and turn into a greased 8 1/2 X 11 inch baking dish. Sprinkle with crushed corn flakes and drizzle with melted butter. Bake 1 hour at 350 degrees. Serves 12

Broccoli and Cauliflower Salad

1 head of Cauliflower
2 bunches broccoli
1 1/2 C shredded sharp cheddar cheese
1/ 2 lb bacon cooked crisp and broken into pieces 

2 Cups mayonnaise
3/4 cup sugar
1 small onion diced
3 T white vinegar

Mix the mayo, sugar onion and vinegar well. Cut up the Cauliflower and Broccoli in bite size pieces. Place in a big mixing  bowl, add cheese and bacon. Pour the mayo dressing you made over the veggies and mix well.
Place in a nice serving bowl and put in the fridge. Best if you can let it rest in fridge for 2 hours. This lets the flavors mingle a little. You may want to mix before serving.
   

Coddies

 

Now that you've seen this picture. It I am sure if you are from Baltimore and you were born in the 50's-60's, you remember these wonderful " Cohen's Coddies. My father used to take my sister and I to this Pharmacy "fountain" counter every Saturday, and we got our "Coddies". They were kept on the counter under glass. And served just as you see them in the picture at room temp.  Oh my what memories!
This recipe is as close as I can find. I am told by my son that there are places in Baltimore that sell "coddies". Lexington Market, and Sip & Bite in Fells Point. 

Here goes...
1/4 lb salt cod 
1 1/4 lb potatoes
2 T milk
1/4 C crushed crackers
2 eggs
1/2 t pepper
Vegetable oil for frying
Saltines and mustard

 Soak the fish for 24 hours in a bowl of water. Change the water every 6-8 hours.Cover the fish with water in a pan and simmer for 10-15  minutes. Drain and break with fork. cool. Peel and dice and boil potatoes until cooked. Drain, mash with 2 T milk and cool. In a large bowl combine salt cod , potatoes, crackers, eggs and black pepper and make into thin palm sized balls.
Flatten slightly and cook in a pan filled with 1 inch of oil. Brown cakes on each side and drain. Replace diminished oil between batches. To serve, place each coddie on  a saltine cracker with mustard,and top with a cracker. Serve warm or at room temp.