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Verdelle Welch Marston Sour Cream cranberry/orange cake with a rum sauce Cake: 2 3/4 cups sugar 1 1/2 cups butter or margarine, softened 1 teaspoon vanilla 1 teaspoon grated orange peel 6 eggs 3 cups all purpose or unbleached flour 1 teaspoon baking powder 1/2 teaspoon salt 8 oz carton dairy sour cream 1 1/2 cups chopped fresh or frozen cranberries (do not thaw) Heat oven to 350 degree F. Generously grease and lightly flour 12 cup fluted tube pan. In large bowl, beat 2 32/4 cups sugar and 1 1/2 cups butter until light and fluffy. Add vanilla and orange peel. Add eggs 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup: level off. In Medium bowl, combine 3 cups flour, baking powder and salt; add alternately with sour cream, beating well after each addition. Gently stir in cranberries. Pour batter into greased and floured pan. Bake at 350 for 65 o 75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Meanwhile, in small saucepan combine 1 cup sugar and 1 tablespoon flour, stir in half- and half and 1/2 cup butter. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in rum. Serve warm sauce over cake. 1cup sugar, 1 tablespoon flour, 1/2 cup half & Half,1/2 cup butter, 4 teaspoons light rum or 1/4 teaspoon rum extract. Instead of vanilla, I use pure orange extract and I use un-salted Land of Lakes real butter. |
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Tomato Pie 2-3 Large tomatoes peeled Basil, salt, pepper, garlic powder 1 1/2 cups shredded cheese 3/4 cups Mayo |
| Toffee by Ernie Pan: use 15”x10” or 13”x9” pan Oven: set at 400° Line Pan with Aluminum Foil Boil together – 1 cup unsalted butter with 1 cup sugar = a 3 minute boil. Line pan with saltine crackers. Pour butter/sugar mixture over crackers. Bake 400° - 7 minutes (till brown) Remove pan from oven. Sprinkle over the crackers/sugar/butter: 10 oz Peanut Butter Chips, followed by 10 oz of Chocolate Chips (sprinkle right on top of the peanut butter chips). Let melt, then use wooden spoon to gently spread the chips over any crackers not covered. Sprinkle w/finely chopped pecans. |
| Sandra Kay's Vinegar Pie 1 stick margarine, melted and cooled 1 1/2 c. sugar 2 tbsp. flour 1 tbsp. vanilla extract 3 tbsp. vinegar (I use apple cider vinegar) 6 eggs Combine and beat all ingredients together and pour into a 9" unbaked pie shell. Bake at 300 degrees for 45 minutes or until set. It smells so good that you'll just have to have a piece while it's warm ~~~ but it's also good after it cools. |
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Ginny's Vinegar Pie (Festive Pie) |
| Aunt Margaret's Pound cake -
from Kay 2 cups flour 2 cups sugar 1 cup of Crisco (Aunt Margaret says it has to be white lard-crisco is fine) 6 large eggs 1 teaspoon vanilla & a pinch of salt. Place all the ingredients in mixing bowl & beat on medium for 15-20 (I hit a happy medium I beat for 18minutes). Bake 1 hr to 1hr & 20 minutes in a tube pan. The top will form a crust that will drop down. Stick a tooth pick in cake to see if it is done (don't over cook). |
| GIN'S PEANUT BUTTER PIE 1 - 8oz. Cream Cheese 2 - 8oz. Cool Whip 3/4cup Sifted Powder Sugar 1/2 cup Peanut Butter 1 tbs. Milk 1 - Gram Cracker Crust Combine cream cheese and powder sugar mix together until fluffy. Add in peanut butter, milk and mix well. Fold in (1 8oz. cool whip). Place into pie crust. Cover top 8oz cool whip. Refrigerate, 5 to 6 hours. |
| Ginny's Tennessee Taco Soup - Ginny
Miller 1 lb. ground beef, browned and drained 1 med. onion, chopped and cooked w/hamburger 14.5 oz. diced tomatoes 14.5 oz. tomatoes w/green chilies 14.5 oz. chicken broth 15 oz. corn-undrained 15 oz. hominy-undrained 15 oz. Great Northern Beans-undrained 16 oz. pinto beans, drained 1 1/4 oz. pkg. dry Taco Seasoning Mix 1 oz. pkg. dry Ranch Dressing Combine all ingredients in large stockpot. Bring to a simmer and cook 30 mins. Serve with grated cheddar cheese and corn chips on top. |
| recipe is from the Gasparilla Cookbook dated 1961 -
Sandra Kay ORIGINAL RECIPE FOR YBOR CITY DEVILED CRAB (as sold on the streets of Tampa's Latin Quarter.) Croquette Dough: 3 loaves stale American bread 1 loaf stale Cuban bread (grind very fine and sift.) 1 level tablespoon paprika 1 tsp salt Remove crust from 3 loaves bread and discard crust. Soak remainder of bread in water 15 mins. Drain water and squeeze until almost dry. Add the sifted Cuban bread gradually until you have dough. Add paprika and salt and mix thoroughly. Form dough into ball and put in the refrigerator for approx 2 hrs. Crabmeat Filling: 5 tablespoons oil 3 onions, finely chopped 1/2 red or green bell pepper, finely chopped 4 cloves garlic, mashed of chopped 1 level teasp crushed red hot pepper (Italian style) 2 bay leaves 1/2 teasp sugar 1 level teasp salt 1 6-oz can tomato paste 1 pound can fresh crabmeat (claws) picked over and shredded Fry very slowly in oil, the onions, bell pepper, garlic, crushed hot peppers for 15 mins. Add bay leaves, sugar, salt and the tomato paste. Stir, then cover and cook 15 mins at low heat. Add crabmeat and cook for 10 mins, uncover, put on platter in refrigerator for 2 hrs. Take about 3 tablespoons of the bread dough and press in your hand; put in a tablespoon of crab filling, then seal like a croquette with two pointed ends. Dip into the following mixture: 2 eggs, well beaten with 1/2 cup milk, salt, and dash of black pepper. Mix 1 cup cracker meal and 1/2 cup flour. Roll croquettes first in the cracker-flour mixture, then in the eggs, and again in the cracker-flour mixture. Put in refrigerator for 2 hrs. Fry in deep fat until brown. Make miniature size for parties. COLUMBIA RESTAURANT, TAMPA, FLORIDA |
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Black Bean Dip (Makes about 1 1/2 cups) Ingredients
Instructions In a food processor, combine black beans, salsa, lime juice, cilantro, and cumin. Process until smooth. Season with salt and pepper. Serve with fresh-cut celery, cucumbers, and zucchini sticks. |
| Kay's SBS
Jerry when I make Spanish Bean Soup I use two small ham hocks in about 10 cups water (simmer for about 1 hr.) Add two cans garbanzo beans (with the liquid), one onion quartered, dice up a couple of potatoes & half package of saffron. Simmer until potatoes are done. Since I can't get cuban bread here I serve with toasted garlic bread. |
| MILLER'S SPANISH BEAN SOUP Ingredients 2pkg ... Dixie Lily Spanish Bean Soup Mix 1pkg ... Chorizos Sausage (4 links) 1pkg ... Cubed Ham (Cumberland Farm) 1 onion 1 bell pepper 1 pkg. ... dry onion soup mix 1 tbs. ... evoo 1 can. ... chicken broth (14 oz) potatoes ... 8 medium size (half inch cubes) Directions follow pkg instructions of overnight soaking of beans ... do only one pkg of beans ... the extra pkg is to double-up on seasoning ... start large crock pot with 4 cups of water (not the 6 it says on pkg) ... add potatoes and drained beans ... add two pkgs of seasoning (its saffron that makes it yellow) in a large pot with lid (on stove, medium heat), coat pot with 1 tbs. evoo, then add chopped onions and peppers ... when they start to turn clear, add sausage (cut into thin disk) and ham ... cook that for 5 mins. then sprinkle on onion soup mix then add chicken broth ... bring to boil ... put a lid on it ... turn heat down and cook for 30 mins then combine in crock pot ... cook for 6 hrs on high ... for the last hour, put a spoon under lid of crock pot so the aroma fills the house, right before the meal ... butter slabs of cuban bread ... be careful your tongue doesnt slap your brains out ... for those that like heat, add dashes of tobasco |
HOECAKES
| Hoecakes Ingredients 3/4 cup flour 1 1/2 cups corn meal 4 tsp. baking powder 1 tsp. salt 2 beaten eggs 1 1/2 cup milk 1/4 cup oil extra oil Preparation Combine all ingredients except extra oil. Mix well. The batter should be a little thinner than corn bread batter. In a heavy skillet, heat enough oil to coat the bottom of the pan (you can use Pam spray in place of oil). Shape batter into fritters & place in prepared skillet. Cook on one side, turn & cook on other side until done & browned. In the old days, it was not uncommon for the people to cook "Hoecakes" on a hot hoe while they worked in the fields. As you can see this how the name "Hoecakes" came into being.
Ingredients lacy hoecakes: Shovelcake - Evelyn Gifun Self-risiing flour Combine ingredients ... place on snow shovel ... hold over fire Send me your recipe and I will add it here. |