August 6, 2009
Mama Kay made this cake often for St. Andrew’s pot lucks and as gifts for ailing friends.
1 ½ sticks margarine
½ c. sugar
Cream together in mixer.
Add 4 eggs, one at a time.
Add 8 oz. sour cream.
Add one Duncan Hines Golden Butter Cake.
Hand grease and flour Bundt cake pan. (Cake tends to stick so be thorough.)
Layer batter and filling. Bake at 350 degrees for one hour.
FILLING: Mix 3 T. brown sugar and 1 T. cinnamon. Spread between layers
Mama Kay’s Variation (She was proud of this creation J):
Add 1 package of chocolate chips into batter.
Mix 1 T. instant coffee and 3 T. brown sugar to use as filling.
Layer batter and filling.
August 6, 2009
This is a Keehn girls’ favorite dessert from the 1950s! This makes 8-10 servings. When Mama was serving up this treat, Pop Ralph would always comment, “Let the knife slip a little, Kay.”
1 t. vanilla extract
4 T. sugar, extra fine or regular pulsed in blender
2 c. heavy cream, chilled
1 9-oz. package Nabisco Famous Chocolate Wafers
Chocolate curls or chocolate wafer crumbs for garnish
In large bowl, combine vanilla, sugar and cream. Using mixer on medium speed, beat until stiff peaks form. Spread about ½ T. whipped cream on each wafer. You will not use all the whipped cream. Stack the cream-topped wafers next to one another on a serving platter, standing them on edge like a row of dominoes to make a 14” log. Use remaining chilled whipped cream to frost the top and sides of cookie log. Refrigerate for 4-6 hours or overnight. (Cookies will become cakey, which makes for easy slicing.)
To serve, sprinkle garnish over. Cut cake on diagonal into slices (Cake slices easily when a warm knife is used; run knife under hot water and quickly dry it with a clean towel.) Serve immediately.
Holiday Variation: Mint-chocolate. Reduce vanilla extract to ¼ t. and add
¾ t. peppermint extract to the cream before whipping. To serve, garnish with miniature chocolate chips or roughly crushed Girl Scout Thin Mint cookies. (Tia Susan found this variation in 2004 Everyday Food magazine in her dentist’s office—very yummy and great for Christmas holiday dessert!)
August 6, 2009
1 Dunkin Hines Golden Butter Cake mix
1 small package instant vanilla pudding
½ c. oil
½ c. rum, preferable dark
½ c. water
Preheat oven to 350. Mix all ingredients together. Beat well (4-5 minutes). Use well-greased and lightly floured Bundt pan. Sprinkle with 1 c. chopped pecans and pour in batter. Bake at 350 degrees 50-60 minutes. Test for doneness in center. Remove from oven and punch cake with holes and release cake from pan sides with rubber spatula. Pour glaze over while cake is still warm. Allow cake to cool in pan before inverting onto serving plate with a lip.
GLAZE: 1 c. sugar
4 T. butter
3 T. water
Heat 5 minutes, stirring constantly, but do not boil. Remove from heat and stir in ½ c. dark rum. Mix well. Cool glaze a bit. While glaze is just “warm” pour over hot cake in pan.
August 6, 2009
Buy Mrs. Smith’s deep dish apple pie. Cook according to directions, protecting edge of crust with aluminum foil to avoid over-browning. During final 5 minutes of cooking, remove foil and pour praline over. Be sure to have pie on cookie sheet as praline topping will boil over during time it bakes on the pie.
PRALINE TOPPING: ½ c. brown sugar
1 stick butter (no substitutions)
2 t. cream
Bring ingredients to boil. Stir in 1 c. chopped pecans.
NOTE: Tia Susan won a blue ribbon with this pie at fundraiser “All American Pie Contest” at her kindergarten campus. In addition, during her first year of teaching at Texas State, the Dean of School of Education hosted a holiday dessert event. When he began his remarks, he said, “I must ask who baked the delicious praline apple pie?” Embarrassed by the truth, Susan got a laugh when she called out, “Mrs. Smith!”
August 6, 2009
1 bottle red Spanish wine (or other dry red wine)
2 T. sugar
1 lemon, sliced
½ orange, sliced
Apple, in small cubes
¼ c. Cointreau (or other orange liquer)
¼ c. Cognac (or other brandy)
1 bottle (12 oz.) club soda, chilled
Mix wine and two liqueurs and allow to stand 15-20 minutes to meld flavors. Add fruit and club soda just before serving.
January 7, 2009
Boil and debone one chicken. Tear meat into small pieces. (I buy one of the oven roasted chickens at the store because they taste better and are much faster.) Buy a bag of shredded Swiss cheese, a small thing of heavy cream and jalapeños.
1 c. flour
2 T. butter
1 c. milk
Mix batter in blender. Using 6 inch Teflon skillet, melt a bit of butter in skillet. Pour in 1-2 T. of batter into skillet, all spread around so crepe is VERY thin. Use rubber spatulas to turn once, cooking until done but not brown. One batch of batter makes about 12 crepes for me.
Mix the chicken and cheese together. Fill each pancake with diced chicken grated Swiss cheese, minced jalapeno (4 spread out tiny pieces) and 1 T. cream (just pour a little heavy cream on – no need to measure). Picture below before jalapeno and cream.
Roll up like an enchilada. Place in a single layer casserole dish. (They can be stored in the fridge at this point for a day or two if you need). Mix in a bit of jalapeño juice with the remaining cream and pour over crepes. (it will look like a lot of liquid, but it gets absorbed). Bake at 350 until bubbly and cheese has melted. If everything is at room temp it should be about 20 minutes. My work area is pictured below. You can see the mixture and the finished crepes rolled in the dish.
The leftover chicken/cheese mixture can be frozen to make more crepes later, or it also makes delicious quesadilla filling with mixed with cheddar and some sautéed onion and bell pepper.
These are amazing tasting and elegant! They are lovely to serve with roasted asparagus. They became a Christmas Day regular towards the end of our years on Keller Lane.