Archive for August 2011
Sock-It-To-Me Cake 8/27/11
Posted on: August 27, 2011
1 box Duncan Hines Butter (yellow) Cake Mix
1/3 Cup Wesson Oil
1 Cup Warm Water
2 Tbsp. Brown Sugar
1 tsp. Cinnamon
1 tsp. Vanilla
1 Cup Walnuts
1/2 Cup Sugar
Mix Cake Mix,Sugar, Water, Wesson Oil, Vanilla and Walnuts/Pour half of mixture into a greased Tube Pan/Combine Brown Sugar and Cinnamon/Sprinkle over Batter/Pour in remaining Batter/Bake at 350 degrees for 1 hour.
From: Clark Culinary;Recipes and Reminiscence (Raymond Clois Hardin)
Prepared by: Sudie Landry
1 Cup boiling Water
1 tsp. Baking Soda
1 Cup Mayonnaise
4 Tbsp. Cocoa
1 Cup Pecan pieces
1 Cup Sugar
1 tsp. Baking Powder
2 Cups Flour
Pour boiling Water over Pecan pieces/Add baking Soda, and set aside to cool/Combine Sugar and Mayonnaise mixture/Stir in the cooled Nut mixture/Pour into greased 9″ x 13″ pan/Bake at 350 until done–about 30 minutes/Frost with:
Caramel Glaze
In a heavy saucepan, combine Brown Sugar and Pet Milk/Cover, and cook 3 minutes/Remove lid, and heat mixture to ‘soft boil’stage stirring constantly/Add Margarine and Vanilla/Beat slightly, then pour over cooled Cake This (Caramel Glaze) is also good on ‘Fresh Apple Cake I’
Note:
During World War II many things were ‘rationed’ Sugar, and shortening were among these rationed items…Hence this recipe was created…Amazingly good…
From: Clark Culinary: Recipes and Reminiscence
Prepared by: Sudie Landry
2-1/2 to 3 lbs. Stewing Chicken
1 medium Onion (sliced)
1 can (condensed) Cream of Chicken Soup
2 stalks Celery (sliced)
4 Carrots (sliced thin)
10-3/4 oz. can Chicken Broth (condensed)
DUMPLINGS:
2 cups Biscuit Mix
1 Tbsp. Parsley (chopped)
2/3 cups Milk
1 Tbsp. Parmesan Cheese
Remove skin/Cut Chicken into pieces/In a glass Casserole dish, combine 1 Tbsp. Seasoned Salt/and other ingredients with chicken/Cover and cook on high for 10 minutes/Stir/Continue to Cook on ‘Defrost’ ( level 4) for 1 hour (until Chicken is tender)/Meanwhile, prepare dumplings/Spoon Dumplings around outside edge of Casserole/Cook on high, uncovered for 6 minutes
From: Clark Culinary;Recipes and Remeniscense (Robert Lee Clark) 4th generation
Prepared by: Sudie Landry
Pistachio Cake 8/7/11
Posted on: August 11, 2011
1 box Yellow Cake Mix
3/4 Cup Water
3 Eggs
1 box Pistachio Instant Pudding Mix
1/3 Cup Vegetable Oil
1/2 Cup Pecans (chopped)
In a large bowl combine, Cake Mix, Pudding Mix, and Water/Mix well, then add Eggs (one at a time, beating after each addition)/Stir in Oil/Mix in chopped Pecans/Pour into a Tuble Pan (that has been sprayed heavily with Pam)/Bake at 350 for approximately 45 minutes/When done, Cool, then invert Cake onto plate/Glaze with:
Icing:
2 Cups Powdered Sugar
1 tsp. Vanilla extract
1/3 Cup Water
2 Tbsp. Butter (melted)
Combine all ingredients/Pour over Cake and let drizzle down sides.
From: Clark Culinary; Recipes and Reminiscence (Marla’s recipe)
Prepared by: Sudie Landry
WGA's Traveling Pantry 