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Dash of Class: Many cooks pitch in for Recipe Roundup

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By Nora Sweat

For Recipe Roundup this month, we have quite a variety of recipes. Thanks to Mary Cantwell, we have some really interesting, easy recipes. Two of my friends from Cecilia Homemakers shared with me the recipe for their very delicious chocolate cake and Sharon Johnson from Fort Knox National Co. shared one more recipe from Lucille Masden, a Lebanon Junction legend for great food. Sharon says the roll recipe is a favorite of her family.

Don’t forget you can share your family’s favorite and it might appear in the monthly Recipe Roundup. Also, remember to nominate someone you know who could be One of Hardin County’s Finest Cooks.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Cake Batter Cracker Dip

1 package cake mix (any flavor)

1 1/2 cups plain yogurt

2 cups whipped topping

Combine all ingredients until smooth and creamy. Chill at least one hour. Serve with crackers or fruit.

Source: Mary Cantwell

Mary’s Note:  I also have used animal crackers and vanilla wafers.

Nutty Fudgies

1 box fudge cake mix

8 ounces sour cream

2/3 cup peanut butter chips

1/2 cup chopped peanuts

Beat cake mix and sour cream until blended and smooth. Stir in peanut butter chips and peanuts. Drop spoonfuls of dough onto sprayed cookie sheet. Bake for 10-12 minutes at 350 degrees. Remove from oven and cool. Makes 3 dozen cookies

Source: Mary Cantwell

Angel Delight

1 Angel Food Cake Mix

20-ounce can crushed pineapple

½ - 1 cup coconut

In a 13 by 9 by 2 pan, layer the dry angel food cake mix, pineapple and coconut. Bake at 350 degrees until golden brown.

Source: Mary Cantwell

Yummy Chocolate Muffins

1 German chocolate cake mix

1 can pumpkin

Mix well and place dough in muffin pans either greased or in paper liners. Bake at 350 degrees until they test done with a toothpick.

Source: Mary Cantwell

Debbie and Diane’s Decadent Chocolate Cake

1 Devil’s Food Cake Mix

1 small instant chocolate pudding (dry)

3 eggs

1 3/4 cups skim milk

1/2 cup vegetable oil

Mix dry ingredients; add eggs, milk and oil. Beat according to directions on cake mix box.

Bake in two 9-inch prepared pans (greased and floured). Bake according to directions on package. Cool.

Frosting:

8-ounce package cream cheese (softened)

1 cup powdered sugar

1/2 cup granulated sugar

12 ounces whipped

With electric mixer, cream cheese with the sugars until fluffy. Add whip topping and frost cake. Keep refrigerated.

Note: The original recipe called for 1½ cup milk and ¼ cup water. I substitute 1¾ cups skim milk. I usually bake a few minutes longer until center is done. You also can bake in three 8-inch pans if you prefer a three-layer cake. You can use chocolate shavings for garnish if desired.

Hot Rolls

1 package yeast
2 cups water, divided
¾ cup margarine, melted
6 cups all-purpose flour
½ cup sugar
1 teaspoon salt
1 egg
Additional magarine, melted

Dissolve yeast in ½ cup lukewarm water. Set aside. With mixer, beat the egg with 1 c. cold water and melted margarine. Add yeast mixture and ½ cup lukewarm water. Mix well. Set aside. Mix flour, sugar and salt in a mixing bowl. Make a hole in middle of the dry ingredients and pour the liquids into it and thoroughly mix by hand or with wooden spoon. Clean the sides of the bowl with rubber spatula. Grease the top of the dough with canola oil. Cover tightly with plastic wrap and leave in refrigerator until the next day. It should have risen to the top. To make rolls, take a clump of dough the size of a golf ball, dip in melted butter or margarine, press flat and fold in half and bake at 350 degrees until golden brown. These can be frozen after they cool.

Source: Lucille Masden’s recipe, provided by Sharon Johnson