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Dash of Class: Recipe Roundup features eclectic mix

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Food column by Nora Sweat

By Nora Sweat

Today’s Recipe Roundup has recipes for those of you who love to bake. The first two recipes were given to me by Sharon Johnson, who works for Fort Knox National Co. The recipes were used in their employee contests.

Rachel Torres, my yoga instructor at Energy Sports and Fitness, also has provided two recipes. She has contributed recipes to two previous columns.

The Lemon Drop cookie recipe is from Mary Cantwell.

These all could be frozen for a future meal. Happy baking.

But if you want something for a fast dessert, the Kool Aid Pie is a quick fix. Enjoy.

 

Sudie’s Milk Chocolate Cake

2 ¼ cups sugar

3 tablespoons water

2 squares melted unsweetened chocolate

¾ cup butter

1 teaspoon vanilla

½ teaspoon salt

2 ¼ cups cake flour

4 eggs, separated

1 teaspoon cream of tartar

½ teaspoon soda

1 cup milk

Heat ¼ cup sugar, 3 tablespoons water and chocolate until it melts. Remove and set aside to cool. Cream butter and remaining sugar and beat until fluffy. Add egg yolks and beat. Add chocolate, sugar, water mixture. Sift dry ingredients together three times. Add alternately with milk to butter and sugar mixture. In a separate bowl, beat egg whites until stiff peaks form. Add vanilla and fold in stiffly beaten egg whites. Pour into three 8-inch pans that have been prepared with waxed paper liners on bottom of pans and bake at 350 degrees for 30 to 40 minutes.

FROSTING

1 egg (can use Egg Beaters)

1 tablespoon lemon juice

1 pound confectioner’s sugar

1 stick butter

2 squares bitter chocolate

1 tablespoon vanilla

Beat egg, add juice and sugar gradually. Melt butter and chocolate; add vanilla. Mix well with egg and sugar mixture. Add nuts if desired.

Source: Sharon Johnson

 

Mrs. Mac’s Potato Rolls

1 cup mashed potatoes

1 package of yeast

½ cup potato water (what they were cooked in)

1 cup scalded milk (not too hot, it will kill yeast)

2 eggs, well beaten

2/3 cup melted shortening

6 ½ cups all purpose flour (do not sift)

1 teaspoon salt

½ cup sugar

Pour liquids into dry ingredients and mix well. Put dough into a glass mixing bowl. Grease top with canola oil. Cover with heavy dish towel until it rises, about 2 hours. Pull out and dip each roll into melted margarine. You can fold in half to make Parker House rolls. Put into pans, not touching sides. Bake at 375-400 degrees for 15 minutes. Yield: 40 rolls

Source: Original recipe from Ethel McMillen, Sharon Johnson submitted by way of Roxie Bishop

 

Morning Glory Muffins

5 cups almond flour

2 tablespoons cinnamon

1 tablespoon plus 1 teaspoon baking soda

1 teaspoon salt

4 cups grated carrots

2 cups grated apples

2 cups coconut

2 cups raisins

6 eggs

4 tablespoons honey

1 cup oil (canola, coconut or grape seed)

2 teaspoons vanilla

Orange zest (optional)



 

If you have a food processor, peel just the orange part of the zest and process it with some of the almond flour to get all the oils out and make it very fine. Also use the processor to grate the apples and carrots. Mix eggs, oil, vanilla and honey. Mix wet and dry ingredients, let sit 30 minutes.

Fill muffin cups almost full (they won’t rise that much) and bake at 350 degrees for 40 minutes.

Source: Rachel Torres

 

Pear Chocolate Chip Muffins

2 cups all purpose flour

2 cups white whole wheat flour (King Arthur)

1 cup sugar

1 tablespoon plus 1 teaspoon baking

powder

1 teaspoon salt

1 teaspoon baking soda

7 ounces almond paste

2 teaspoon vanilla

1 teaspoon almond extract

1 stick melted butter

2 cups Greek yogurt

2 eggs

1 can no-sugar added pears (diced)

1 cup chocolate chips

Process almond paste with sugar in food processor. Mix that with other dry ingredients. Mix melted butter, eggs, yogurt, vanilla and almond extract. Mix wet ingredients into dry ingredients gently; some of the mixture can even be dry. Fold in pears and chocolate chips. Spoon into greased muffin pan or use paper liners. Bake at 375 degrees until golden brown.

Source: Rachel Torres



 

Kool-Aid Pie

1 can sweetened

condensed milk

1 package unsweetened beverage mix

8 ounces whipped topping, thawed

graham cracker crust

 

Mix condensed milk with beverage mix until well blended. Stir in whipped topping and spread in a graham cracker crust. Store in freezer.

Mary notes: “I have used all different flavors of beverage mix. The orange in the recipe tastes like a Dreamsicle.”

Source: Mary Cantwell

 

Lemon Drops

8 ounces frozen dairy topping, thawed

1 box lemon cake mix

1 egg

Confectioner’s sugar

Stir whipped topping into lemon cake mix with a spoon. Add egg and mix thoroughly. Shape into balls and roll in sifted powdered sugar. Bake 8-10 minutes in a 350 degree oven. Do not over cook. Makes about 3 dozen.

Source: Mary Cantwell

 

Nora Sweat, author of “Mama and Me,” is a native of HardinCounty 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.