My Grandmother Clara was an amazing woman who had many talents. After she passed away in 2007, I was blessed to receive her recipes, which she kept in a large holiday tin.
The recipes include a variety of salads, casseroles and desserts. Recently, I spent several enjoyable hours taking a stroll down memory lane reading recipes from years ago.
When you make the mints, remember to wear gloves when rolling them, or else your hands will be tinted by the food coloring. Don’t ask me how I know this. Also, remember to recap the food coloring before you being rolling the mints. Again, don’t ask me how I know this.
I hope you enjoy these spring desserts!
Unlike most carrot cakes baked in layers and with a cream cheese frosting, this showstopper cake is a cousin to a classic pound cake.
• 1 ½ cups vegetable oil
• 3 cups self-rising flour
• 1 cups chopped pecans or walnuts
• 2 cups grated raw carrots
• 1 cup shredded coconut
Pour oil into a mixing bowl. Sift together flour, salt, sugar and cinnamon and mix into oil alternately with eggs, mixing well after each addition using medium speed. Add nuts, carrots and coconut, and blend well. Butter and flour a 10-inch tube pan and bake in a 325-degree oven for 1 hour or until a cake tester inserted into the cake comes out clean.
This recipe of my grandmother’s used instant pineapple pudding mix. After searching high and low, that product was not to be found. I substituted vanilla instant pudding mix with delicious results.
• 1 deluxe pineapple supreme cake mix
• 1/4 cup vegetable oil
• 1 package vanilla instant pudding mix
• 2 cups confectioners sugar
• 1/2 cup undrained crushed pineapple
Preheat oven to 350 degrees. Blend all ingredients in a large bowl and beat at medium speed for 2 minutes. Pour batter into a greased and floured bundt pan and bake for 33 to 36 minutes, or until done. Cool right side up in the pan for 15 minutes.
Blend the sugar and crushed pineapple in a bowl to make the glaze.
Remove cake from pan and spoon glaze over the cake while it is still warm.
I’ve made these delicious mints many times through the years. You can tint them any color you like. This recipe makes about 8 dozen mints.
• 1 (8-ounce) package cream cheese
• 2 pounds powdered sugar
• Few drops of food coloring
• 1/2 teaspoon peppermint, mint or lemon extract
Combine cream cheese and butter in a heavy-bottomed saucepan. Stir over low heat until cheese is soft, butter is melted and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, you can divide the whole batch to make two or three color choices, adding the extract to taste. Roll into 1-inch balls. Place on a sheet of waxed paper. Press with a fork or stamp with a decorative cookie stamp to form a design on top. Let stand uncovered, about 4 hours or overnight, until the mints are firm and outside is dry, but inside is still creamy.