Recipes

CHEERY CHERRY CRUNCH
served by Betty Wright

½ cup butter or margarine
1 package Betty Crocker Yellow Cake Mix
2 cans (1.5 lbs each) cherry pie filling
½ cup chopped walnuts
Heat oven to 350. Cut butter into cake mix (dry mix) until mixture resembles coarse cornmeal. Reserve 1 cup of the mixture. Pat remaining mixture lightly into ungreased oblong pan, 13x11x2 building up ½ inch edge. Spread pie filling over cake mixture to within ½ in of pan edge. Mix walnuts and the 1 cup reserved mixture; sprinkle over top.
Bake 45-50 minutes. Serve warm with whipped cream or ice cream. 12-18 servings.
NOTE: For a crisper, thinner desert, use 1 can cherry pie filling and bake 35-40 minutes.
For a smaller cake: Follow recipe (above) except use ½ pkg of cake mix (dry), ¾ cup butter or margarine, ¼ cup chopped nuts and 1 can (1.5 lb) cherry pie filling. Bake in square pan, 9x9x2 for 35-40 minutes.
For variety, try these combinations: Devils Food cake mix and apricot pie filling, Lemon Cake mix and peach pie filling, White cake mix and Blueberry pie filling, or Honey Spice cake mix and Apple pie filling.

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LEMON CAKE
– served at the July, 2015 meeting
Clémence Stelter

1 (18oz.) package lemon cake mix
1 box 3.5oz. instant lemon pudding
1/4 teaspoon lemon extract
3/4 cup vegetable oil
3/4 cup water
4 eggs

GLAZE

1-1/2 cups confectioners’ sugar
2 tablespoons fresh lemon juice
2 teaspoons butter, melted
2 teaspoons water

Preheat oven at 350F.
For the cake, in a large bowl beat the cake mix, pudding, lemon extract, oil, water and eggs. Beat at medium speed about 5 minutes.
Pour into a greased 13×9-inch pan and bake for 35 to 40 minutes. Remove from oven and prick holes with a fork in the top of the cake.

For the glaze, combine the confectioners’ sugar, lemon juice, melted butter and water in a bowl.
Mix well and spread over the cake while still hot.

12 servings

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ITALIAN BRUNCH TORTE (served at 2014 Holiday Luncheon)

2 tubes (8 ozs. each) refrigerated crescent rolls, divided
1 tsp. olive oil
1 pkg. (6 ozs.) fresh baby spinach
1 cup sliced fresh mushrooms
7 eggs
1 cup grated Parmesan cheese
2 tsp. Italian seasoning
1/8 tsp. pepper
1/2 lb. thinly sliced deli ham
1/2 lb. thinly sliced hard salami
1/2 lb. sliced provolone cheese
2 jars (12 ozs. each) roasted sweet red peppers, drained, sliced and patted dry

Preheat oven to 350°. Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.  Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture.

On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.

Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent over browning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. Yield: 12 servings.

Serves 12 can be served warm or cold.

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SWEET POTATO DUMPLINGS*****
Ruby Matthis—submitted by Marion Moore
1 Pkg. of Sweet Potato Patties
2 Cans of Crescent Rolls
1 ½ Cups of Water
2 Sticks of Butter
2 Tsp. Vanilla
1 Cup of Sugar
Cut potatoes in half (I use the whole patty) –
Press out rolls and place potato patty on roll and fold over.
Spray a 9×13” pan with Pam. Place Potatoes in pan.
Mix water, sugar, and butter together and bring to a boil. Add vanilla – pour over potatoes and bake 30-35 minutes at 350.  You can use Apples instead of sweet potatoes.
—Marion Moore used apples and it was delicious!

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CANNOLI CAKE
Shared by Lydia Conner at the April Guild meeting
1 box Duncan Hines Butter Recipe Yellow Cake mix
1 lb. container Ricotta Cheese
3 eggs
3/4 cup sugar
1 tsp. vanilla
Prepare cake mix according to package directions. Pour into a greased 9 x 12″ pan. Beat remaining ingredients well. Gently pour and smooth over the cake batter. Bake at 350* for one hour. Cool, sprinkle with powdered sugar.
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Spaghetti and Meatballs

Meat                                                                Vegetable Mixture
1 lb. ground beef                                             1 medium carrot
1 lb. ground pork                                            1 large onion
1 lb. ground chicken                                       6 cloves garlic
2 oz. Fontina cheese    `                                   1 handful of basil
2 oz. Reggiano Parmigiano cheese                 1 handful parsley
2 oz. sharp provolone                                      3 TBSP. olive oil
2 oz. Asiago cheese                                         1 tsp. salt
1 egg                                                               1 tsp. pepper
1 cup Italian bread crumbs                              1 TBSP. crushed red pepper flakes

Sauce
¼ C olive oil
4 24 oz. cans crushed tomatoes
2 24 oz. cans whole peeled tomatoes w/ juice
1 can water
1 stick unsalted butter

Directions

In a large bowl combine ground beef, ground veal, ground pork and ground chicken. Set aside. In a food processor mix 2 oz. each, fontina cheese, Reggiano Parmigiano cheese, sharp provolone and Asiago cheese chopped very fine in a food processor and add this to the meat mixture. In a food processor start vegetable mixture – one medium size carrot, one large onion, six cloves garlic, one large handful each basil and flat leaf parsley. Heat three tablespoons of olive oil in a medium size pan over medium/high heat. Add vegetable mixture – the carrot, onion, garlic, basil, and parsley – and add one teaspoon salt, one teaspoon pepper and one tablespoon of crushed red pepper flakes. Sauté for about 7-8 minutes or until very tender.

Add half of the sautéed vegetable mixture to the meat mixture and place in the refrigerator covered, the other half set aside. Heat 1/4 C olive oil over medium/high heat and add the remaining half of the sautéed vegetable mixture to that add 4-24oz cans crushed tomatoes, and 2-24 oz. whole peeled tomatoes with juice. Let the sauce cook for at least 20 minutes.

To the meat mixture, add one beaten egg, one cup Italian bread crumbs, and mix to incorporate all the ingredients and form about 2-3 inch balls.

Place all of the meatballs right to the hot sauce. Do not stir for at least 1/2 hour so that the meat does not fall apart. Add one stick unsalted butter to the sauce, lower the heat to a medium/low uncovered for four to six hours allowing the meat to get very tender.  **************************************************************************************
Lemon Pillow Cake
For cake:
1 box white cake mix
2 eggs
1/3 cup oil, or as directed on cake mix package
1 cup water, or as directed on cake mix package
lemon pudding
For frosting:
1 (16oz) container ready to spread lemon frosting
1 (8oz.) container Cool Whip
Directions:
Mix cake as directed on box and pour into a greased and floured 13 X 9 inch pan
Place spoonfuls of lemon pie filling over the cake in blobs over batter.
Bake as directed on box.
Cake batter covers blobs to created pockets of lemon filling inside.
Let cool completely.
Mix frosting and Cool Whip and spread over cake.
Keep refrigerated.
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EASY CAKE RECIPE from Frances Brooks
Genius! —– 1-2-3 Cake. I love this idea!!!
You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!
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SQUASH PICKLES By Betty Wright

2/3 cup salt (I use non-iodized)
3 quarts water
8 cups thinly sliced yellow squash ( approx. 2 1/2 lbs)
2 1/2 cups sugar
2 cups white vinegar
2 teaspoons mustard seeds
2 sweet onions thinly sliced
2 green bell peppers thinly sliced
1 (4ox) jar sliced pimiento, drained

Dissolve salt in 3 qts water in a large bowl. Add squash, Submerge squash in water using a plate to hold slices down. Cover and let stand 3 hrs. Drain and set aside.

Bring sugar, vinegar and mustard seeds to boil in large non-aluminum Dutch oven or stockpot, stirring until sugar dissolves. Add squash, onion, bell pepper and pimiento: return to boil. Remove from hear & cool.

Store in airtight container in refrigerator for 2+ weeks. Yield: 2 quarts