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Monday, July 14, 2014

Cake recipes worthy of collecting

Wednesday, May 28, 2003

smcclanahan

I hope each of you had a meaningful Memorial Day holiday weekend. As I paused to reflect on the meaning of the holiday, it felt good to recall fond memories of grandparents, family and friends who have gone before us.

For many, the weekend included family picnics and time spent together. This was the case at our house, except we included the ninth birthday of our son, Ross. It doesn't seem possible that he could be another year older. We had a family gathering and just spent time visiting and catching up with busy family members.


Marje Engleman of Cape Girardeau shared a couple of recipes with me last week and they are both worthy of passing on to you. The peanut butter cake is rich, and a small piece is plenty as a serving. The coconut cake with lime curd sounds absolutely delicious, and I can't wait to try it. I hope you enjoy both of these recipes.

Coconut Cake with Lime Curd

1 white cake mix

2 teaspoons coconut extract

1 (7.2-ounce) fluffy white frosting mix

Coconut for top and sides

Prepare cake as directed on package directions, using two 8-inch round cake pans. When cake is cooled, frost with fluffy white frosting, prepared as the package directs. Frost between layers, sides and top. Cover with coconut.

Slice and serve each serving with lime curd.

Lime Curd

1 cup sugar

1 tablespoon cornstarch

1/2 cup lime juice or key lime juice

1/2 cup butter

4 eggs

In a 2-quart microwave-safe bowl mix sugar and cornstarch. Stir in lime juice and add the butter. Microwave 3 minutes, then stir and microwave 3 minutes or until the sugar dissolves and is bubbly. Beat eggs until well blended and stir in part of the hot mixture, the stirring constantly pour eggs back in the lime mixture whisking constantly. Microwave for 1 minute until the mixture thickens. Cover and refrigerate until ready to serve.

Peanut Butter Cake

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

3/4 cup butter

1/2 cup peanut butter, chunky style

1/4 cup oil

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla

For the glaze:

2/3 cup sugar

1/3 cup evaporated milk

1 tablespoon butter

1/3 cup peanut butter, chunky style

1/3 cup miniature marshmallows

1/2 teaspoon vanilla

Mix dry ingredients in a large bowl. In a saucepan bring water and butter to a boil, then stir in peanut butter and oil until well blended. Add dry ingredients and mix well. Combine eggs, buttermilk and vanilla. Add and mix well. The batter will be thin. Pour into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees for 16 to 20 minutes. Prepare glaze by combining sugar, milk and butter in a saucepan and bring to a boil; stir constantly and cook for 2 minutes. Remove from heat and stir in peanut butter, marshmallows and vanilla. Stir until marshmallows are melted. Spoon over warm cake and carefully spread over the top of the cake. Serves 20.


Jodi Thompson of Jackson has again shared a few new recipes with us today. They all sound great and will be a nice addition to your recipe collection.

Fruity Lemon-Cheese Pie

1 can sweetened condensed milk

2 cups or 1 can choice fruit pie mix

1/3 cup lemon juice

2 small (8-inch) pie crusts or 1 (10-inch) pie crust, graham cracker

1 (8-ounce) package cream cheese, softened

In mixer combine milk and lemon juice until well mixed. Add cream cheese.

Pour into pie shell. Pour fruit topping on. Chill until ready to serve. Makes two small pies or 1 large pie.


At any get-together, some type of dip is always welcome. This dip is great to serve to a crowd, as it makes quite a bit.

Seven-Layer Fiesta Dip

1 (32-ounce) can refried beans

4 ripe avocados

2 tablespoons lemon juice

1 cup sour cream

1/4 cup mayonnaise

1 package taco seasoning mix

1 bunch green onions, sliced

2 to 3 medium tomatoes, diced

8 ounces Cheddar cheese, grated, or 8 ounces Monterey Jack cheese, grated

On a round plate, spread beans. Layer mashed avocados over beans and sprinkle with lemon juice. Mix sour cream, mayonnaise and taco seasoning mix, then spread over avocados. Layer half of onions, all tomatoes and all the cheese on top. Sprinkle remaining half of onions on top. Serve with tortilla chips.

Miracle Coconut Pie

1/2 cup self-rising flour

1/4 cup melted margarine

1 1/3 cup sugar

1 teaspoon vanilla

4 eggs, beaten

1 (7-ounce) can flaked coconut

2 cups milk

Combine flour and sugar. Add eggs, milk, margarine and vanilla. Mix well and stir in coconut. Pour mixture into a deep-dish 9-inch pie plate. Bake 30 to 40 minutes in a 350 degree oven or until knife inserted halfway between center and edge comes out clean. Cool and then chill. This pie makes its own crust. Serves 10 to 12.


I can envision this being served at a nice bridal or baby shower. It sounds so light and refreshing. I look forward to giving this recipe a try. I may just have to plan a party to try it.

Exotic Chicken Orange Salad

4 broiler-fryer chicken breast halves

1 large sweet onion, divided

1 cup orange juice

1 teaspoon salt

1/4 teaspoon pepper

4 oranges

1/2 cup light sour cream

2 tablespoons chopped crystallized ginger

Slice off 1/4 of large onion and chop. Cut remaining 3/4 onion into thin slices and reserve. In large saucepan, place chicken, orange juice and the 1/4 chopped onion. Place over high temperature and bring to a boil; reduce heat to low and simmer about 30 minutes or until fork can be inserted in chicken with ease. Cool; remove any fat from stock and reserve. Separate meat from bones, discarding bones and skin. Break chicken into long slivers and place in large bowl. Add sliced onion and sprinkle with salt and pepper.

Grate 1 teaspoon orange peel from orange and reserve. Peel oranges and cut into wedges; add to chicken in bowl. In blender or food processor, place light sour cream, 1/2 cup reserved broth, reserved grated orange peel and crystallized ginger. Blend thoroughly, about 1 minute. Pour over chicken mixture, stirring gently to mix well. Refrigerate until chilled through, at least 2 hours. Serve on lettuce. Yields 4 servings.

We will close today for another week. I hope each of you had an enjoyable Memorial Day weekend, and can carry many fond family remembrances with you all year.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.


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