11-3 Recipes
Warm Winter Lemon Cake
Ame Gross, Beattyville
1 box Yellow cake mix
2 cups cold milk
1 1/4 cups water
2 small boxes Instant Lemon Pudding
1/3 cup sugar
2 Tbsp. powdered sugar
Preheat oven to 350 degrees. Prepare cake as directed on box. Pour batter into a greased 9 X 13-inch pan. Pour milk, water into a large bowl. Add dry pudding mix and sugar. Beat with wisk for two minutes. Pour over cake batter in dish. Place on baking sheet to catch drippings. Bake 55 minutes or until toothpick comes out clean. Cool for 20 minutes. Sprinkle with powdered sugar.
Pumpkin Roll
Linda Combs, West Carrollton, Ohio
3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp. baking soda
1 cup sugar
1 tsp. lemon juice
1/4 tsp. salt
1 tsp. cinnamon
1 cup finely chopped nuts (optional)
Beat eggs, add sugar, lemon juice, pumpkin, baking soda, and salt. Mix well. Add cinnamon and flour and blend well. Spread on greased and floured 15 X 10-inch pan and sprinkle nuts on top. Bake at 375 degrees for 15 minutes. Turn out on wax paper and roll up. Let cool. Unroll and spread with filling.
Filling:
8 oz. cream cheese, softened
1 cup confectioners sugar
3/4 tsp. vanilla
2 Tbsp. butter, softened
Mix well and spread on baked dough. Roll up and chill. Sprinkle top with powdered sugar. Slice before serving.
Butter Cream Frosting
Linda Combs, West Carrollton, Ohio
1 stick butter
1 tsp. vanilla
1 lb. powdered sugar
1/2 cup Crisco
4 Tbsp. cream
Beat butter and Crisco together until creamy. Add vanilla, cream, and half of the powdered sugar and beat to desired consistency. Frost two 9-inch cake layers. For chocolate frosting, melt two squares unsweetened chocolate. Cool. Add to butter mixture after mixing in vanilla. (May cut in half)
Blackberry Cornbread Muffins
Linda Combs, West Carrollton, Ohio
2 cups self-rising flour
1/2 cup sugar
5 large eggs
1 (16 0z.) container sour cream
1/2 cup butter, melted
2 cups frozen blackberries
Preheat oven to 450 degrees. Stir together cornmeal and sugar in a large bowl. Make a well in the center of mixture. Whisk together eggs, sour cream and butter; add to corn meal stirring just until dry ingredients are moistened. Fold ini blackberries; spoon batter into two lightly greased 12-cup muffin pans, filling 3/4 full. Bake at 450 degrees for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack for five minutes.
Halloween Stew
(Elephant Stew)
Aaron Couch,
Miamisburg, Ohio
1 medium elephant
1 rabbit
Salt and pepper to taste
Cut up elephant into bite size pieces, discard the feet (this takes approximately 2 1/2 months so allow plenty of time). Cook in gravy over kerosene fire at 985 degrees until done (approximately three weeks). Serves 500. If more guests are expected, add the rabbit. Do this as a last resort as most people don’t like a hare in their stew.
Cinnamon Ornaments
Linda Combs, West Carrollton, Ohio
3/4 cup applesauce
1 bottle (4.12 oz.) of ground cinnamon
Mix applesauce with cinnamon to form a stiff dough. Roll dough to 1/4-inch thickness. Cut with cookie cutters. Make a hole in top of ornament with skewer or straw. Carefully lay ornaments on rack or cookie sheet to dry. Let dry one to two days or until thoroughly dry, turning occasionally. Hang with decorative thread or ribbon. May be decorated with decorator paste. Makes 12 to 15 ornaments.