Feb. 6 Feb. 13 Feb. 20 Feb. 27
HUMMINGBIRD CAKE (From myrecipes.com) 2-6-16 Top of page
3 cups all-purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 tsps. vanilla extract
8 oz. crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
Shortening
1/2 cup chopped pecans
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
HUMMINGBIRD CAKE FROSTING 2-6-16
16 oz. cream cheese, softened
1 cup butter or margarine, softened
2 lbs. powdered sugar, sifted
2 tsps. vanilla extract
Preparation
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.
AMBROSIA SALAD (From intelligentsubstance.com) 2-6-16
2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 bag coconut flakes
1/2 bag of mini marshmallows
4 oz. sour cream
16 oz. Cool Whip
Combine sour cream and Cool Whip. Fold in all other ingredients. Chill covered at least 2 hours.
BIG GAME PIZZA BALL (From foodnetwork.com) 2-6-16
24 oz. shredded mozzarella
1 lb. cream cheese, softened
7 tbsps. olive oil
2 tsps. crushed red pepper
2 tsps. kosher salt
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. dried oregano
6 oz. tomato sauce
4 oz. pepperoni, sliced thin
Pitas, cut in to points, lightly
toasted
Combine all in food processor and pulse all ingredients except the tomato sauce, pepperoni and pita, scraping the bowl to ensure even mixing. Shape as desired. Make some wells on top. Put the tomato sauce in the wells. Shingle the pepperoni around the exterior. Serve with pita points.
PEA PICKIN' CAKE 2-6-16
1 yellow cake mix
4 eggs
1 small can mandarin oranges with
juice
1 cup vegetable oil
Mix and pour into pan. Bake at 350° for 25 mins.
PEA PICKIN' CAKE FROSTING 2-6-16
1 large container cool whip
1 large can crushed pineapple with
juice
1 large pkg. french vanilla pudding
Mix ingredients and frost cooled cake.
TAPIOCA PUDDING 2-13-16 Top of page
8 cups milk
1 cup small pearl tapioca
1 1/2 cups sugar
4 eggs, beaten
2 tsps. vanilla
Combine milk, tapioca and sugar in a crock pot. Cook on high for 3 hours. Stir occasionally. Mix together eggs and vanilla and slowly add the milk from the crock pot to temper the eggs. Add that mixture to the crock pot. Continue to cook on high for 20 minutes. Serve warm or cold.
CLASSIC SUGAR COOKIES (Also Mary's Sugar Cookies from bettycrocker.com) 2-13-16
1-1/2 cups powdered sugar
1 cup butter, softened
1 tsp vanilla
½ tsp almond extract
1 egg
2-1/2 cup flour
1 tsp baking powder and 1 tsp cream of tartar
Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Heat oven to 375º. Lightly grease cookie sheet. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
PEA PICKIN' CAKE (2-6-16) 2-13-16
1 yellow cake mix
4 eggs
1 small can mandarin oranges with
juice
1 cup vegetable oil
Mix and pour into pan. Bake at 350° for 25 mins.
PEA PICKIN' CAKE FROSTING (2-6-16) 2-13-16
1 large container cool whip
1 large can crushed pineapple with
juice
1 large pkg. french vanilla pudding
Mix ingredients and frost cooled cake.
SOFT SUGAR COOKIE 2-13-16
1/2 cup butter
1 cup of sugar
1 egg
1/3 cup milk
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 tsp. soda
1/4 tsp. salt
2 1/2 cups flour
Mix the butter, sugar, egg, milk and vanilla. Add the remaining, dry ingredients. Chill dough. Roll and cut as desired. Bake on ungreased cookie sheet at 375°.
PICKLED BEETS (2-23-08, Talked about, didn't give) 2-13-16
1 can beet slices, drain and reserve 1/3 cup juice. Heat in a saucepan equal parts or 1/3 cup beet juice, 1/3 cup sugar, 1/3 cup vinegar until sugar dissolves. Pour over beets. Refrigerate.
QUICK PICKLED BEETS 2-13-16
Drain canned beets and add Italian dressing. Mix.
SIMPLE PICKLED BEETS (3-31-12) 2-13-16
1 can sliced beets, reserve liquid
equal amounts of beet liquid, sugar and vinegar can use
sweet pickle juice instead of vinegar
dash salt
1 tsp. pickling spices
3 whole cloves
Bring liquid to boil. add sliced beets. Let cool in liquid. Taste and add sugar if needed. refrigerate 2 hours or more.
PICKLED BEETS (3-31-12) 2-13-16
16 oz. can sliced beets, drained
1/2 cup vinegar
1 cup sugar
1 stick cinnamon
Bring all but beets to boil. Pour over beets and marinate several hours.
PEA PICKIN' CAKE (2-6-16) 2-20-16 Top of page
1 yellow cake mix
4 eggs
1 small can mandarin oranges with
juice
1 cup vegetable oil
Mix and pour into pan. Bake at 350° for 25 mins.
PEA PICKIN' CAKE FROSTING (2-6-16) 2-20-16
1 large container cool whip
1 large can crushed pineapple with
juice
1 large pkg. french vanilla pudding
Mix ingredients and frost cooled cake.
TAPIOCA PUDDING (2-13-16) 2-20-16
8 cups milk
1 cup small pearl tapioca
1 1/2 cups sugar
4 eggs, beaten
2 tsps. vanilla
Combine milk, tapioca and sugar in a crock pot. Cook on high for 3 hours. Stir occasionally. Mix together eggs and vanilla and slowly add the milk from the crock pot to temper the eggs. Add that mixture to the crock pot. Continue to cook on high for 20 minutes. Serve warm or cold.
FROSTING 2-20-16
1 cup 1-2% milk
1 box instant pudding, any flavor
1 container of Cool Whip
Combine and frost cake.
APPLE PIE FILLING CAKE 2-20-16
Grease a 9x13" pan. Pour in a can of apple pie filling. Mix cake per package directions. Pour over filling in pan. Bake per package directions. Remove from oven and top with caramel topping and top with nuts. Let cool.
APPLE SPICE CAKE 2-20-16
1 large spice cake mix
1 can apple pie filling
3 eggs, slightly beaten
Grease and flour 9x13" pan. Preheat oven 350°. Beat cake mix, eggs, and filling together. Stir until thoroughly mixed. Spread into pan. Bake 35-40 minutes.
APPLE SPICE CAKE FROSTING 2-20-16
6 tbsps. butter
1 3/4 cups powdered sugar
1 tsp. milk
2 tsps. vanilla
3 oz. pkg. cream cheese
Blend together softened cream cheese and butter. Add milk, vanilla and powdered sugar. Beat until smooth and creamy. Spread over cooled cake.
CAULIFLOWER PIZZA CRUST (similar to recipe found on dishingpc.com) 2-20-16
2 cups grated cauliflower
1 cup shredded Parmesan cheese (or another hard cheese)
1 egg
Parchment paper
Heat oven to 400°. Line pizza pan (a baking sheet will also work) with parchment paper. Grate cauliflower on the large side of the grater to fill 2 cups. Cook cauliflower in a skillet on medium heat for 10 minutes until dry, stirring occasionally to prevent browning. Beat one egg in a bowl. Once cauliflower has cooled, combine cauliflower and parmesan cheese to the egg. Form a ball and place on parchment paper. Begin patting down into a pizza crust by pushing from the center out and leaving the edges a bit thicker so they do not burn. Cook the crust for 30 minutes or until browned and firm. The crust shouldn't break when picked up with a spatula. Let cool for a few minutes and add pizza sauce, cheese and any toppings. Bake additional 10 minutes. Makes one 10 inch pizza.
HUMMINGBIRD CAKE (From myrecipes.com 2-6-16) 2-27-16 Top of page
3 cups all-purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 tsps. vanilla extract
8 oz. crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
Shortening
1/2 cup chopped pecans
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
HUMMINGBIRD CAKE FROSTING (2-6-16) 2-27-16
16 oz. cream cheese, softened
1 cup butter or margarine, softened
2 lbs. powdered sugar, sifted
2 tsps. vanilla extract
Preparation
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.
COLCANNON (From foodnetwork.com) 2-27-16
3 lbs. potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
freshly ground black pepper
1 head cabbage, cored and finely
shredded
1 (1-pound) piece ham or bacon,
cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
3-2-1 CAKE (5-12-12) 2-27-16
1 box angel food cake mix
1 box any flavor cake mix
In a gallon size, self sealing food storage bag, mix the dry ingredients from the two cake mixes. Seal bag (or transfer to other airtight container) and store in pantry up to 3 months, using as needed. Makes about 6 cups mix, which will make 48 small cakes. For each individual cake serving, measure 3 tablespoons of the mix into a small microwave safe container, such as a mug or bowl. Stir in 2 tablespoons water. Microwave on high for 1 minute. If desired, top each cake with whipped topping or a sprinkling of confectioners’ sugar.
COLCANNON (april72pg4) 2-27-16
(IRISH MASHED POTATOES)
4 to 6 medium potatoes
6 tablespoons margarine or butter
2 cups cabbage, shredded
1/2 cup onions, chopped (green
onions are preferred)
1/3 cup hot milk
1 teaspoon salt
1/4 teaspoon pepper
Green food coloring, optional
Cook potatoes in boiling water and mash in usual manner and add hot milk, salt and pepper. While potatoes are cooking, melt 4 tablespoons butter or margarine in saucepan over low heat. Add cabbage and onion and cook, tightly covered over low heat until tender, about five minutes. A small amount of water instead of margarine or butter can be used to parboil the cabbage and onion if diet prohibits margarine or butter. Stir cabbage and onion into potatoes. Place in serving dish, making a "well" in center add remaining 2 tablespoons butter. (From a Member of the Iowa City Irish Mafia)
FISH IN THE BAG 2-27-16
1 cod fish fillet
1 lemon
1 pkg. rosemary
Cut cod fillet lengthwise. Place each piece of fish on 16" long piece parchment paper greased with butter. Cut up thin slices of lemon. Place 1 spear rosemary and the lemon slices on top of fillet. Place a handful of broccoli salad on top. Fold parchment paper and wrap tight. Bake on cookie sheet for 30 minutes at 350°.
BEER BATTER WITH "BISQUICK" (may/jun1979pg8) 2-27-16
1 cup Bisquick
1/2 teaspoon salt
1 egg
1/2 cup warm, flat beer (or a little more)
Mix well. Roll the fish in 3-4 tablespoons of Bisquick; then dip into the batter. Deep fry.
Click here to go to the next month of radio recipes.