Sunday, September 12, 2010

Chocolate Angel Food Cake

I recently made this chocolate Angel Food Cake for a friend's birthday. If you like Angel Food and chocolate, you won't want to miss this one. The icing is a whipped cream combo, so cake is very light and so tasty!! It comes from "Taste of Home" magazine, several years ago.

  1. 1-1/2 cups powdered sugar

  2. 1 cup cake flour

  3. 1/4 cup baking cocoa

  4. 1-1/2 cups egg whites(about 11 eggs)

  5. 1-1/2 teaspoons cream of tartar

  6. 1/2 teaspoon salt

  7. 1 cup sugar


  1. 1-1/2 cups whipping cream

  2. 1/2 cup sugar

  3. 1/4 cup baking cocoa

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon Mexican vanilla

Move oven rack to lowest level and preheat oven to 375 degrees. Sift together sugar, flour, and cocoa 3 times; set aside. In another large metal mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa/flour mixture, about 1/4 at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a knife thru batter to remove air bubbles. Bake on lowest rack for 35-40 minutes, or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around edges to loosen cake and remove from pan. For frosting, In a mixing bowl, combine the first 5 frosting ingredients, cover and chill for 1 hour. Take out of frig and beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate sprinkles, flowers in center, etc. Serves 12-16

Carol's Zuchinni Beef

What a great summer skillet meal, from my friend Carol Nystrom, who grows much of this in her own garden and generously shares with her friends!!! My husband loves this and it makes enough for 4 people. Easy to whip up too, after a long, hot day outdoors. This is a great one, Carol!!

  1. 1 1/2 pounds ground beef

  2. 1 cup chopped onion

  3. 3/4 cup green pepper

  4. 3 garlic cloves, minced

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 5 cups sliced zuchinni

  8. 2 Large tomatoes peeled and chopped

  9. 1 1/4 cups whole kernel corn

  10. 1/4 cup chopped fresh parsley

  11. 4 ounces shredded cheddar cheese

Saute beef, onion, green pepper and garlic in large skillet, drain. Add remaining ingredients except cheese and simmer for 25 minutes, until veggies are done. Add shredded cheddar cheese and melt on top. Serve, fresh and yummy!!

Bobbie's Mexican Hot Dip

This delicious appetizer dip comes from my dear friend, Bobbie Edwards Kobberman. She used to make it lots when her girls were in high school sports and on the go. She said her family also loved it as a filling for Burritos when there were leftovers. I tried it and loved it too.!! Bobbie said it comes from a book called "Pig Out". Thanks so much, Bobbie(be watching for more of her great recipes!!!)
  1. 1- 8 ounce pkg. cream cheese, softened
  2. 1 small can refried beans
  3. 1- 15 ounce can chili without beans
  4. 1/2 jar Mexican Salsa, mild or medium
  5. 8 ounces cheddar cheese, grated
  6. 1- 15 1/2 ounce can ripe olives, drained and chopped
  7. 2 to 3 green onions, chopped
  8. Nacho chips

Preheat oven to 350 degrees. Layer in a 10 inch pie pan or quiche dish: cream cheese,can of refried beans, chili, 1/2 jar of salsa, grated cheddar cheese, chopped olives, chopped green onions. Bake at 350 degrees for 20-30 minutes or until bubbles begin to form. Let stand 5 minutes and serve with nacho chips

Fabulous Spaghetti Sauce

This is a truly wonderful spaghetti sauce and makes lots, so you can freeze some if you want. It will also feed a crowd, at least 12 people. Combine with a nice salad and some bread, and you have a marvelous winter "comfort food" meal!! Oh for a snowy night in the mountains!!

  1. 2 1/2 pounds ground beef

  2. 1 pound mild Italian sausage

  3. 4 medium onions, finely chopped

  4. 8 garlic cloves, minced

  5. 4 cans (14 1/2 oz. each) diced tomatoes, undrained(I chop mine in my Cuisinart food processor, as my family doesn't like chunks of tomatoes)

  6. 4 cans (6 ounces each) tomato paste

  7. 1/2 cup water

  8. 1/4 cup sugar

  9. 1/4 cup Worchestershire Sauce

  10. 1 Tablespoon Canola Oil

  11. 1/4 cup minced fresh parsley

  12. 2 Tablespoons minced fresh basil or 2 teaspoons dry

  13. 1 Tablespoon minced fresh oregano or 1 teaspoon dry

  14. 4 Bay leaves

  15. 1 teaspoon rubbed sage

  16. 1/2 teaspoon salt

  17. 1/2 teaspoon dried marjoram

  18. 1/2 teaspoon pepper

  19. Hot cooked spaghetti

In a Dutch oven, cook the beef, sausage, onions, and garlic over medium heat until the meat is no longer pink, Drain. Transfer to a 5 quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worchestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard Bay leaves. Serve with spaghetti.

Mozzarella Cheese Dip

I love this dip and it is good with chips and as a veggie dip. I have used it for 35 years and still go to it whenever I want a dip. Will be using it for my Halloween get together as always. Gets better as the flavors blend together, so try to make it early in the day or night before you are going to serve it.

  1. 3/4 cup sour cream

  2. 3/4 cup mayonnaise(NOT MIRACLE WHIP)

  3. 3/4 teaspoon dried parsley

  4. 1/2 teaspoon sugar

  5. 1/2 teaspoon garlic salt

  6. 1 Tablespoon Parmesan cheese, grated

  7. 1/2-3/4 cup mozzarella cheese, shredded

  8. 1/8 teaspoon onion powder

  9. Raw veggies or Frito Scoops or potato chips for dipping

Combine all dip ingredients. Chill for several hours or overnight to allow flavors to blend. Makes about 2 cups..

Ann's Baked Beans

You all asked for it, so here it is, my baked bean's. I've never taken these anywhere that I wasn't asked by 2 or 3 people for the recipe. Easy, and always good. Hope you enjoy them!!!
  1. 4 cans ( 16 ozs. each) baked beans, DRAINED (I use Bush's original baked beans)
  2. 1 bottle ( 12 ozs.) CHILI sauce
  3. 1 Large onion, chopped
  4. 1/2 pound sliced bacon, cooked and crumbled (Can use up to a pound)
  5. 2 cups packed brown sugar

Preheat oven to 350 degrees. In a large baking dish, combine all of the ingredients above. Stir until blended. Bake, uncovered, for 45-60 minutes or until completely heated through. Serves 12-14.

Ann's Tomato/ Cucumber and Basil salad

I've had so many requests for this recipe and my baked beans, that I decided to post them. Just kind of developed this thru the years and of course, one of the "secrets" is really good tomatoes, like the one in So. Missouri!! It is nice to mix tomatoes like red and yellow, large and cherry, heirloom, etc. Same with the cucumberas. Friends gave me some the English ones as well as the regular and they looked and tasted great together. so use some imagination and what you can find or firends are kind enough to give you, and go with it. You could also try some different basils but I generally like the big leaf basil or some of the ruby basil mixed with it. Great summer barbeque dish!! fresh and light!!

  1. 3 large tomatoes, sliced or use large and cherry sliced in half, or smaller ones also sliced

  2. 1 large cucumber or 2 smaller, mix regular and English too

  3. 2 green onions, I also like red onions sliced thin, and use them lots

  4. 3 Tablespoons Italian dressing(I like Kraft Lite Zesty Italian, but Wishbone is good too)

  5. 1 Tablespoon good Balsamic vinegar (You can use cider vinegar too)

  6. 2 tablespoons or more of fresh Basil, cut up on top

  7. 1/4 teaspoon salt

  8. Sprinkle of Lawry's seasoned pepper and garlic salt

Slice tomatoes, cucumbers, and onions and place in a pretty bowl. Drizzle all over with vinegar and Italian dressing. Cut up the Basil over the top and sprinkle with seasonings. With a fork, toss lightly. Serve garnished with pieces of parsley. Keeps several days and if you have dressing left in bottom of bowl, just add some more tomato, cucumber and onion and toss. Everyone loves this!! Great on burgers too...

Jefferson Davis Jackson Bar-B-Que Sauce

Boy are you going to love this recipe and the story that goes along with it!! My lifetime friend, Dennis Nabors, who is a good cook himself and hails from the Great old Southern state of Alabama, sent this to me. I tried it for a picnic this summer with a slow cooked brisket and it was wonderful!! Basted the brisket in it and also served the sauce on the side. Den likes to serve it with ribs and a very slowly cooked BBQ Boston Butt Roast, he also likes it on chicken. Try it on meat of your choice. YUMMY!

Here is the story about it that Den sent me, along with the recipe. Jefferson Davis Jackson, 1869-1971, son of a slave, was wagon driver, cook and assistant to Dr. Eugene Allen Smith, State Geologist and Un. of Alabama professor. During the Spring and Summer, Jackson would travel the State with Dr. Smith. Throughout the day while the professor gathered geological samples, Jackson took the covered wagon and tent to set up camp at the next location for the night and cooked dinner(very frequently Bar-B-Que). After Dr. Smith's death, Jackso continued to work for the Geological Survey for many years, where old-time employees fondly remembered his cooking. This is the Bar-B-Que Sauce Jackson used on those trips with Dr. Smith and throughout his life. There are 2 recipes, one for 2.5 gallons, and another for a smaller amount, little over a half gallon. I made the smaller.

  1. Catsup 5 Quarts or 46-48 ounces

  2. Cider Vinegar 3 quarts or 1 Quart

  3. Salt 1/2 Cup or 1/8 cup

  4. Sugar 1 Cup or 1/3 cup

  5. Prepared Mustard 1 cup or 1/3 cup

  6. Ground Red Pepper 2 Tablespoons or 1 level teaspoon

  7. Ground Black Pepper 2-3 Tablespoons or 1 teaspoon+

  8. La. Hot Sauce 6 oz. or 3 oz.

  9. Worchestershire Sauce 8 oz. or 4 oz.

Combine all of the above in a large pot, and watching CAREFULLY, bring to a boil, stirring frequently(it can boil over suddenly, because of the sugar). When you can't "stir down" a boli. turn it off.


Fresh lemon (or lime)- juice of 8-10 lemons for large batch or 4-5 lemons, for smaller batch.

Butter- 1 pound for large batch, or 1/3 pound for smaller batch. After butter melts, bring it back to a boil and it's done!! NOTE: If you leave the butter out, the sauce lasts longer- won't get rancid. Keep sauce in refrigerator if you use butter. My note, I used butter, adding some as I use it instead of putting in the whole batch at once. Heated it a little so butter would melt into the sauce. As Paula Deen says, "Just a little more buttah"!! makes everything better.

Mediterranean Carrot Salad

One of my good friends, Lorraine Kohrs, served this at our quilt group. It is a new and delicious way to serve carrots. I love Organic carrots, as they have such a sweet, good taste. Use them if at all possible. It also calls for fresh mint, which I grow and it does add a wonderful flavor too. Great for luncheons. It is light and flavorful!!
  1. 1/2 pound carrots(Organic, if possible), peeled
  2. 2 Tablespoons extra-virgin olive oil
  3. 2 Tablespoons fresh lemon juice
  4. 1 garlic clove, crushed
  5. 1 Tablespoon chopped fresh mint
  6. 1/4 teaspoon Kosher Salt

With a box grater, mandoline, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. chill or serve at room temperature. Serves 4.

Quaker Oats Vanishing Oatmeal Raisin Cookies

I had forgotten how much I love these old standby oatmeal cookies!! My friend, Kathy Bacino, brought them to the annual 4th of July picnic and they literally flew "out of the window". Kids and grownups alike were eating them 2 at a time!! She sent this to me so we could share it with you, if it isn't in your cookie repertoire, it should be soon.
  1. 2 sticks (1 cup) butter, softened Can use some margarine or shortening, too)
  2. 1 cup firmly packed brown sugar
  3. 1/2 cup granulated sugar
  4. 2 Eggs
  5. 1 teaspoon Mexican vanilla
  6. 1 1/2 cups unbleached flour,INCREASE flour to 1 3/4 cups at high altitude(I prefer King Arthur or Pillsbury)
  7. 1 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon salt
  10. 3 cups Quaker Oats (quick or old fashioned, uncooked)
  11. 1 cup raisins

Preheat oven to 350 degrees. Beat together butter, brown sugar, and granulated sugar, until creamy. Add eggs and vanilla, beat well. Whisk together in a separate bowl, the flour, baking soda, cinnamon, and salt; mix well. Add to creamed mixture, and mix well. Stir in oats and raisins. Drop by rounded tablespoons onto UNGREASED cookie sheets. Bake for 10-12 minutes, until golden brown. Cool one minute on cookie sheet, remove to wire rack to finish cooling. Graba big glass of milk and Enjoy!! Makes about 4 dozen.