Thomas Wells | Buy at photos.djournal.com
Coconut cake.
Potato Salad
7 medium red potatoes, cubed and boiled
2 tablespoons diced onion
4 boiled eggs, peeled and chopped
1 large jar diced pimiento, drained
2 tablespoons sweet salad cubes (gherkins)
1 cup mayonnaise
1 tablespoon yellow mustard
Salt, pepper and lemon pepper
Paprika
Combine potatoes, onion, eggs, pimiento, sweet pickles, mayonnaise and mustard. Season with salt, pepper and lemon pepper. Sprinkle with paprika.
Coconut Cake
1 box Duncan Hines butter cake mix or white cake mix
1 teaspoon baking powder
1 extra egg
1 teaspoon vanilla flavoring
1 can sweetened condensed milk
1 can cream of coconut (blue can)
8 ounces whipped topping (can use more)
2 packages frozen coconut, thawed
Red cherries (optional)
Prepare cake as directed on box, adding baking powder, an extra egg and vanilla to the batter, and bake according to directions in a 9×13-inch pan.
Combine condensed milk and cream of coconut. When cake is done and still warm, poke holes in the cake and pour the milk mixture evenly over the cake. Let cake cool. Spread whipped topping over the cake, sprinkle with coconut and garnish with cherries, if desired. Best if refrigerated overnight.
Pear Preserves
5 gallons of pears
5 pounds plus 2 cups sugar
Peel and slice pears and place in a large container. Pour sugar over all and toss to mix. Let refrigerate overnight. Put the pears in a large pan (or two smaller pans) and bring to a boil on the stove. Once they start to boil, reduce heat to a low boil and let cook on low for about 2 hours, stirring frequently. When you think the pears are ready, spoon some juice into a saucer to be sure it’s thick and sets up. Place pear preserves in hot sterilized jars, seal, and don’t move them for 12 hours. When you hear popping, you’ll know the jars have sealed.
Easy German Chocolate Cake
1 box Duncan Hines Signature German Chocolate cake mix
1/2 teaspoon baking powder
1 extra egg
1 teaspoon vanilla flavoring
ICING
1 1/2 cups sugar
1 1/2 sticks butter
1 1/2 cups evaporated milk
4 egg yolks
1 cup chopped pecans
1 cup coconut
1 teaspoon vanilla flavoring
Prepare cake as directed on box, adding baking powder, an extra egg and vanilla to the batter, and bake according to directions in two 9-inch cake pans. Let layers cool.
For the icing, combine sugar, butter, milk and egg yolks and beat with a mixer until well blended. Pour mixture into a boiler and cook over medium heat. When it starts to cook, reduce heat to low and cook until thick. Add pecans, coconut and vanilla and cook on low for a few more minutes. This spreads better on the cake if you make it the day before and refrigerate it. When ready to use, spread icing between layers and on top and sides of cake.
Sweet Potato Casserole
4 cups cooked sweet potatoes
1 1/2 cups sugar
1 1/2 sticks butter, melted
3 eggs
1 teaspoon vanilla flavoring
1 can sweetened condensed milk
1/2 cup evaporated milk
TOPPING
1 1/2 sticks softened butter (not melted)
1 1/2 cups brown sugar
1 cup oats
1 cup chopped pecans
Using a mixer, combine sweet potatoes, sugar, butter, eggs, vanilla and both milks. Spoon into a greased 9×13-inch baking dish.
For the topping, place butter, sugar, oats and pecans in a bowl and use a fork to mix until crumbly. Sprinkle on top of casserole. Bake at 350 degrees for 30 to 35 minutes.