A birthday cake and recipes from Altenburg

Susan McClanahan ~ Recipe Swap

Birthdays are always a cause for celebration in our home, and the festivities are nearly underway for Lexie to celebrate her sixth birthday. She is so excited about turning 6 years old. Having a boy and a girl, it amazes me how they differ in what is important. Ross' birthday is in late May, and his main concern is that there will people here to play baseball and maybe get in a water fight. Lexie, on the other hand, is quite concerned about when she can hang up rolls of crepe paper streamers and balloons and what her cake will look like.

I will be planning the menu with her, so there's no telling what we might have. If I prepare all of her favorite foods, it would be quite an odd menu of shrimp, rice, snow cones and toast with butter and garlic salt. Maybe I'll plan that part of the party myself.

On the day we will be celebrating her birthday, it is also my dad's birthday. No, Dad, I won't put your age in the newspaper. Lexie will have a great day sharing her birthday with her grandpa and we will have a fun time watching both of them on their special days.

Mrs. Duane Hunt of Cape Girardeau sent me a recipe some time back for a cake that sounded so good I am planning to make it for the birthday party. So, in honor of two special people in my life, this one is for you.

Dream Cake

This recipe makes two cakes. Preheat oven to 350 degrees. Grease two 9- or 10-inch springform or deep round foil pans.

Combine:

4 1/2 cups flour

1 1/2 cups sugar

Cut in:

1 1/2 cups butter

Reserve 2 cups of this crumb mixture.

To the remaining crumb mixture, add:

2 beaten eggs

1 1/2 cups sour cream

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons almond extract

Mix well. Spread over bottom and up sides of prepared pans.

Next, combine:

1 pound cream cheese, softened

1/4 teaspoon vanilla

2 beaten eggs

1/2 cup sugar

Spread half of this mixture over the batter in each pan.

On top of the cream cheese mixture on each cake spread 1/2 cup red raspberry preserves. Whirl 2/3 cup raw almonds in processor until chunky. Combine with crumb mixture and sprinkle over preserves on each cake.

Bake cakes 45 to 55 minutes. Test with toothpicks for doneness. Cool the cakes at least an hour before serving. It is better to make ahead and refrigerate.

A good friend of mine whom I worked with at the Senior Center, Bob Koeppel, recently passed away. We visited every day about a wide variety of topics, but he knew of my love for recipes and good food. Right before he passed away he shared this recipe with me and I would like to pass it along to you now, in his memory.

Yakasoba

Soy sauce

1 1/2 pound ground beef

4 carrots, sliced into sticks

1 medium onion, chopped

1 large head cabbage, shredded

2 or 3 packages beef ramen noodle soup mix with seasoning packets

Brown ground beef in large skillet, seasoned with salt and pepper, to taste. Remove meat from pan. Sauté onion and carrots till crisp-tender and add to meat. Sauté cabbage for a short time in a large pan with drippings or oil. Mix all meat and vegetables together and set aside. Cook noodles from ramen packages for 2 to 3 minutes and drain. Add to meat mixture and toss. Season with dry seasoning packets and soy sauce, to taste.

Our friends from Altenburg, who love to cook have been busy writing up recipes to share with you. There are several, so I might spread them out over a couple of weeks.

Spinach and Potato Pie

4 eggs, beaten

1 tablespoon milk

1/2 teaspoon garlic salt

1 1/2 cups frozen hash brown potatoes or potatoes O'Brien, as you prefer

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup shredded Swiss cheese, about 2 ounces

Combine eggs, milk, garlic salt and 1/8 teaspoon pepper. Add potatoes, spinach and cheese. Pour into a well-greased 8-inch skillet. Cook over medium heat 10 to 12 minutes or till center is soft set and bottom is golden. Remove from heat, let stand 5 minutes covered. Cut into wedges. Serves 3.

Chicken Casserole

3 cans chunk white chicken, boned

2 eggs

1 can chicken noodle soup

1 can cream of mushroom soup

1 can cream of chicken soup

1 stick margarine

1 package Pepperidge Farm herb-seasoned stuffing mix

Mince chicken in bottom of baking dish. Mix soups and 2 eggs and pour on top of chicken. Sprinkle stuffing over top. Melt stick of margarine and pour over top of stuffing. Bake at 350 degrees for 1/2 hour with foil covering. Uncover and reduce heat to 325 degrees for another 1/2 hour. Do not add salt, as this is already salty with the canned soups.

Polish Sausage and Sauerkraut

1/4 pound bacon, diced and fried crisp

1 can (14 ounces) sauerkraut

1 can stewed tomatoes

1/2 head cabbage, shredded

1 tablespoon sugar

1 pound Polish sausage, cut into 1-inch lengths

Combine bacon, sauerkraut, tomatoes, cabbage and sugar. Simmer about 30 minutes or until cabbage is tender. Brown sausage and drain. Add to sauerkraut mixture. Cook to desired consistency.

Bean and Corn Casserole

2 cans French-style green beans, drained

2 cans white corn, drained

1 can water chestnuts, drained

8 ounces sour cream

1 can cream of celery soup

3 tablespoons mayonnaise

1/3 cup diced onion

1 1/2 cups shredded cheese

1/2 cup margarine

Combine all ingredients and pour into a sprayed casserole dish. Bake covered at 325 degrees for 45 minutes.

Osage Pie

2/3 cup sugar

1 egg

Pinch salt

1/2 cup flour

1 1/2 teaspoons baking powder

2 teaspoons vanilla

1 cup diced apples

1/2 cup pecans

1/2 cup coconut

Beat sugar and egg. Add salt. Mix flour and baking powder and add to egg mixture. Blend well. Pour into a greased pie pan and bake 25 to 30 minutes at 350 degrees.

Marbled Chocolate Bars

1 package German chocolate cake mix

1 (8-ounce) package cream cheese, softened

1/2 cup sugar

3/4 cup chocolate chips, divided

Prepare cake mix according to package. Pour into a 9x13-inch baking pan. Stir cream cheese and sugar in a small bowl. Stir in 1/4 cup chocolate chips. Drop by tablespoons on batter. Cut through batter to swirl cheese mixture. Sprinkle with remaining chips. Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean in the center. You may drizzle a thin chocolate icing over bars when cooled. Makes 3 dozen bars.

Well, we're out of room already for this week. Thanks to those who sent in recipes and I hope many more of you will do the same.

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