RECIPE SWAP: READERS RESPOND WITH MORE RECIPES

Christmas brings not only the joy of celebrating the birth of our Lord and savior, but also the joy of spending extra time with dear friends and family. This is certainly the busiest time of year for our family, but I enjoy every minute of it. Each party and gathering brings a whole new appreciation for special people in our lives. I hope you have the opportunity to establish precious memories of the holiday season.

Last week there was a request for a poppy seed cake recipe. We have two recipes to share today that are very different but I'm sure equally delicious in taste.

Syd Fleming of Jackson shares her favorite recipe with us. Syd is our parent educator with Parents As Teachers and our friend. She has been a wonderful source of support and knowledge for us and we are thankful that our paths have crossed.

Poppy Seed Cake

2 tablespoons poppy seeds

5 eggs

1 package Betty Crocker Butter Pecan cake mix

1 package instant vanilla pudding

1 cup orange juice

1/2 cup oil

1/2 cup water

1 tablespoon vanilla

Combine all ingredients and beat batter well. Pour into well greased Bundt pan or 2 loaf pans which have been sprinkled with cinnamon/sugar mixture on all sides before putting batter in pan. Bake at 350 degrees for 45 minutes. After cooled, you may ice with a white icing glaze, or it is great plain.

A second recipe was sent in by a Cape Girardeau cook who prefers to ice the cake with a cocoa icing and to use pecan filling between the layers. It does sound very good. I can't wait to give it a try.

Poppy Seed Cake

3/4 cup poppy seeds

2 cups flour

2 tablespoons flour

2 tablespoons baking powder

4 egg whites

3/4 cup milk

1 1/2 cups sugar

1 teaspoon vanilla

1/2 cup butter

Soak seeds in milk 5 to 6 hours. Cream butter and sugar until light and fluffy. Add seeds and blend well. Add sifted flour and baking powder alternately with the milk; then fold in stiffly beaten egg whites and vanilla. Pour into 3 greased and floured cake pans and bake at 350 degrees for 30 minutes or until done. Spread filling between layers and frosting on top and sides of cake.

Pecan filling:

4 egg yolks

1 cup sugar

1 cup chopped pecans

2 cups milk

3 tablespoons cornstarch

1/4 teaspoon salt

Mix cornstarch and sugar. Beat egg yolks, add milk and then combine with sugar mixture. Cook in double boiler, stirring constantly, until thick. Remove from heat; add pecans and cool. Spread between layers.

Cocoa frosting:

1/2 cup butter

4 tablespoons cocoa

3 cups confectioners sugar

2 teaspoons vanilla

Cream butter and sugar; add cocoa and vanilla. Moisten with enough cold, strong coffee to spread over top and sides of cake.

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Last week we also had a request for homemade maple syrup using sugar and water and cooked on the stove. Some people thought it was real maple syrup tapping the tree and cooking outside. That is a little more than I think Madeline Godwin had in mind when she made her request, and I think the recipes we received will suite her just fine.

Linda Welter of Chaffee uses a recipe that uses brown sugar as the base. Her recipe is very simple and good served hot over pancakes or waffles. Her children liked it better than any store brand of syrup.

Mock Maple Syrup

1 cup packed brown sugar

1/3 cup water

pinch salt

1/4 teaspoon maple flavoring

Dissolve sugar in water, add salt. Boil for 1 minute, then add flavoring.

Syd Fleming also shares her recipe for maple syrup. It too is served warm and keeps well in the refrigerator.

Maple Syrup

1 cup white Karo syrup

1/2 cup brown sugar

1/2 cup water

few drops of maple flavoring

1 tablespoon butter or margarine

Combine first 3 ingredients, cook, stirring until sugar dissolves. Add maple flavoring and butter. Stir until well blended.

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The chocolate gravy recipes from last week sure stirred up conversation with those who have never tried it. It seemed that everywhere I've been this week, someone has commented on the gravy. All I can say is, I love chocolate and my mom makes the best biscuits in the whole world, and I think it sounds like a match made in heaven. If you haven't tried it, do so. I think you will be pleasantly surprised.

Mrs. Clyde Sietman of Oran has a favorite recipe she would like to share. She says it is served hot over biscuits and very good with bacon, ham or sausage.

Chocolate Gravy

4 level tablespoons cornstarch or 8 tablespoons flour

2 level teaspoons cocoa

1/2 cup sugar

dash of salt

2 cups milk

1 teaspoon vanilla

1 tablespoon butter

In a pan or skillet, sift together first four ingredients. Add milk slowly. Cook over medium heat, stirring until thick. Remove from heat; add vanilla and butter and stir until well blended.

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Lois Cook of Cape Girardeau requested recipes for dipped candies, and my very dear friend Cheryl Mothes makes chocolate truffles that are not only easy, but wonderful, just like her.

Chocolate Truffles

1 (8 ounce) package cream cheese

1 (12 ounce) package semi-sweet chocolate chips

chocolate almond bark or chocolate candy melt discs

Combine cream cheese and chocolate chips in a microwave-safe bowl. Microwave slowly until melted and well combined, stirring often. Allow to cool. Roll into small balls. Melt almond bark in the microwave. Dip each rolled ball into chocolate. Allow to dry on waxed paper.

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We have only one recipe request this week from Debra Schumer. She would like the recipe for porcupine meatballs that was so popular a few years ago. There are several different cooking methods, so it should be interesting to see what you send in.

Again we are at the close of another week of Recipe Swap. I hope you enjoy this season as much as I do and find time to ponder in your heart the true meaning of Christmas. Have a wonderful week, and happy cooking.