RECIPE SWAP: BENEFIT AUCITON BRINGS OUT VARIETY OF GREAT DESSERTS

The Humane Society of Southeast Missouri held its annual Ice Cream Social and Dessert Auction Sunday and it turned out to be a tremendous success. There was wonderful attendance and some very generous bidding on spectacular desserts. The Rainbow Auction Company donated its time to conduct the bidding. The roof came off Mollie's Grill and Bar when a dessert was accidentally dropped on the floor, and yes, even it was auctioned off as a donation only with the name changed to Carpet Cake.

With the many different types of cakes, pies, desserts, candies, cookies, cinnamon rolls and other assorted yummy treats available for auction, there was something for everyone.

It was a wonderful way to spend a hot afternoon while raising the very much needed funds for our local shelter. The demands of the staff and volunteers who assist at the shelter are incredible and it really takes everyone working together to keep the shelter properly functioning. My hat is off to these wonderful and dedicated people. It was a privilege and an honor to work with them.

I would like to share just a couple of recipes that I was able to get while at the auction. There were so many more that would be nice to share with you. I will have to see if I can get my hands on some of them.

One of the funnier bidding experiences was when the auctioneer held up a beautiful Hummingbird Cake made by Barbara McClanahan of Cape Girardeau. One of the ladies in the audience, Charlotte Craig, held up her numbered bidding card and just kept it in the air. I think she would have bought the cake no matter what the bidding went to. I know that it was worth every penny she paid for it, and the money went to the shelter to help the animals.

Hummingbird Cake

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Cream Cheese Frosting (recipe follows)

1/2 cup chopped pecans

Combine first five ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Spoon batter into three greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely.

Spread frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top.

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16 ounce) package powdered sugar, sifted

1 teaspoon vanilla extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Yield: enough frosting for one three-layer cake.

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Another wonderful yummy treat from the auction was the Toll House Pound Cake made by Dr. Ann Seabaugh of Cape Girardeau. It was very rich looking and I think would go down very easy with a nice tall glass of milk or a cup of coffee.

Toll House Pound Cake

3 cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

2 1/2 cups sugar

1 cup butter, softened

6 eggs

1 1/3 cups sour cream

1 teaspoon vanilla, or more if desired

1 (12 ounce) package chocolate chips

Grease and flour tube pan. Preheat oven to 350 degrees. In a small bowl mix flour, salt, and soda. In a large mixing bowl combine sugar and butter, beat well. Add eggs one at a time, beating well after each addition. Beat in sour cream and vanilla. Gradually blend in flour mixture and chocolate chips. Pour into prepared pan. Bake 70 to 75 minutes. Cool in pan 15 minutes and turn out onto serving plate.

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Another dessert that was in a popular bidding war was the Elegant Lemon Cake Roll. It sold for a wonderful price to Marilyn Kinsey of McClure, Ill. This recipe is for Tory Charlier who was bidding against her. It was wonderful to meet you, Tory. Thank you for coming.

Elegant Lemon Cake Roll

4 eggs, separated

1/4 cup sugar

1 teaspoon lemon extract

1 tablespoon vegetable oil

1/2 cup sugar

2/3 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar

Creamy Lemon Filling (recipe follows)

1/2 cup flaked coconut

1/2 teaspoon water

1 to 2 drops yellow food coloring

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside.

Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder, and salt; fold into egg mixture.

Grease a 15x10x1-inch jelly roll pan, and line with waxed paper.

Spread batter evenly in pan. Bake at 375 degrees for 10 to 12 minutes.

Sift powdered sugar in a 15x10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.

Unroll cake; spread with half of Creamy Lemon Filling, and reroll. Place on serving plate, seam side down; spread remaining filling on all sides. May leave ends unfrosted to show the pretty roll effect.

Combine coconut, water, and food coloring in a plastic bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate for 1 to 2 hours before serving.

Creamy Lemon Filling

1 (14 ounce) can sweetened condensed milk

1/3 cup lemon juice

1 to 2 teaspoons grated lemon rind

5 drops yellow food coloring

1 (4 ounce) carton frozen whipped topping, thawed

Combine sweetened condensed milk, lemon juice, lemon rind, and food coloring; mix well. Fold in whipped topping. Yield: about 3 cups.

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My dear friend Cheryl Mothes, serves on the Board of Directors for the Humane Society. She baked My Brother's Favorite Cake and drizzled a chocolate icing over the top for beautiful presentation. She also added chocolate chips to the following recipe for a little extra touch.

My Brother's Favorite Cake

2 sticks margarine

2 cups sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon vanilla

1/2 pint (8 ounce) sour cream

Pecans, used in pan preparation

Spray bundt pan with cooking spray, then coat pan by shaking a mixture of cinnamon and sugar over the cooking spray. Sprinkle pecans in bottom of prepared pan, if desired. Mix well all ingredients, in the order given. Spoon half of batter into prepared pan. Spoon generously more cinnamon-sugar mixture over batter, then add the remaining batter. Sprinkle top of batter with more cinnamon-sugar mixture. Bake at 325 degrees for 55 minutes.

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Last week we had a request for a sorghum cake recipe from Imogene Tinsley. And like most of the time, this week we have a response for her. It comes from a woman who attends at the Senior Center.

Molasses Cake Bars

1/2 cup margarine

1/2 cup sugar

1 egg

1/2 cup molasses

1/2 cup water

1 1/2 cups flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon soda

1 teaspoon instant coffee

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

Cream shortening and sugar; add egg, beat well. Mix molasses and water. Sift together remaining ingredients. Stir into creamed mixture. Pour into greased 9x13-inch pan. Bake 350 degrees for 25 minutes. While warm ice with confectioners sugar icing. Cool. Cut into squares. Makes 24 bars.

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Also last week we had a request for any recipes using blackberries. There seems to be an abundant crop this year so these recipes should help out.

Blackberry Roll

Sent in by Joan Weeks of Cape Girardeau.

2 cups sifted cake flour or 1 3/4 cups bread flour

Resift with:

4 teaspoons baking powder

1 1/4 teaspoons salt

1 tablespoon sugar

Cut in:

2 tablespoons butter

Add:

3/4 cup cream

Roll out dough on a floured board to 1/3-inch thickness. Brush with 2 tablespoons melted butter.

Sprinkle with:

3 cups blackberries

1/2 cup sugar

1/2 teaspoon cinnamon, optional

Roll dough up like jelly roll. Place in large well-greased pan, seam side down.

Surround it with:

3 cups blackberries

1/2 cup sugar

Bake in 425 degree oven for about 30 minutes. Cut into slices and serve with sauce from the pan.

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I will never see a recipe for blackberry cake without thinking of my friend Emmerson Huey. Emmerson passed away just a few weeks ago and I miss him so. He made the best blackberry cake with light fluffy frosting. He promised to make me one this summer but I guess we'll have to enjoy one together in another time and another place.

Blackberry Cake

Sent in by my recipe buddy Tory Charlier of Cape Girardeau.

1 box white cake mix with pudding

1 (3 ounce) package black raspberry-flavored gelatin

1 cup vegetable oil

1/2 cup milk

4 eggs

1 cup fresh or frozen blackberries

1 cup flaked coconut

1 cup chopped pecans

Icing:

1/2 cup margarine, softened

1 pound powdered sugar

4 to 5 tablespoons milk

1/2 cup fresh or frozen blackberries, crushed

1/2 cup flaked coconut

1/2 cup chopped pecans

In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done; cool in pans 10 minutes before removing to wire racks. For icing, cream margarine in mixing bowl. Add sugar and milk; beat until desired consistency is reached. Stir in blackberries, coconut and pecans. Frost tops of two layers; stack on serving plate with plain layers on top. Frost top and sides of cake.

Blackberry Bars

1 cup flour

3/4 cup firmly packed brown sugar

1/4 cup butter or margarine

1/2 cup commercial sour cream

1 egg, beaten

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1 cup fresh blackberries

Sifted powdered sugar

Combine flour and brown sugar; cut in butter with pastry blender until mixture resembles coarse meal. Press 1 1/3 cups of mixture in bottom of an ungreased 8-inch square pan.

Combine remaining crumb mixture, sour cream, egg, baking soda, salt, cinnamon, and vanilla; blend well. Stir in blackberries. Spoon over crust, spread evenly. Bake at 350 degrees for 35 minutes. Cool; cut into 3x2 1/2-inch bars. Sprinkle with powdered sugar. Yield: one dozen bars.

Four Berry Spread

1 cup fresh or frozen blackberries

1 cup fresh or frozen blueberries

1 1/2 cups fresh or frozen strawberries

1 1/2 cups fresh or frozen raspberries

1 box (1 3/4 ounces) powdered fruit pectin

7 cups sugar

Crush berries in large kettle. Stir in pectin and sugar; bring to a full rolling boil over high heat, stirring constantly. Remove from heat; skim off any foam. Pour into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yield: 7 half-pints.

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There are several more recipes to share with you that will be included in next week's Recipe Swap. Keep up the great work sending in all of your favorites. Have a wonderful rest of the week and weekend and I'll see you next week.