April 2008

Well the sun is shinning today and I know that the sun is warmer than it has been for a long time.  Can I say maybe Spring is here.  It will probably snow next week.  We hired someone to rake our yard because it was such a mess.  We have so many trees and the snow came too soon and really soaked them.  We could not burn them and it would have cost a fortune in bags to have them picked up by the garbage.  Now it should be good for Rock to mow with the mower if the grass ever grows.

I promised you cake recipes. I went to my many church recipe books to find some new ones for you to try.  Our April is just full of Birthdays, including mine and Rocks, our two son-in-laws, one grand daughter, and several friends. The first book I looked in was the Christ United Methodist Church East Moline.

FAST FIXIN’ CHOCOLATE CHIP CAKE

1 (18.25 oz.) pkg. Devil’s Food cake mix

¼ c. oil

2 eggs

1¼ c. water

1 pkg. chocolate instant pudding

1 c. chocolate chips

Preheat oven to 350 degrees. Spray or grease 9x13 pan.  Combine cake mix, oil, eggs, water, instant pudding and chocolate chips in large bowl and stir by hand until well blended.  Pour into baking pan and bake for 35 to 45 minutes.  Cook and serve with Cool Whip or ice cream.

         The next recipes are from the Silvis United Methodist Church.  I always go to their churches cookie walk in December.

WALNUT CREAM CHEESE CAKE

1 ½ cup walnuts

2 T butter for pan coat

2 T sugar for pan coat

1 cup butter

2 (3 oz) pkg. cream cheese

1 t grated lemon rind

½ c sugar

4 eggs

2 cups sifted flour

2 t baking powder

½ t salt

        Chop 1/3 c of the walnuts very fine for pan coat and chop remaining nuts medium fine.  Butter a 2 quart bundt pan heavily using 2 T butter.  Sprinkle with the 1/3 cup very finely chopped walnuts, then with 2 T sugar.  Beat in eggs, 1 at a time, until thoroughly blended.  Batter may look slightly curdled.  Resift flour with baking powder and salt.  Gradually blend into creamed mixture and stir in remaining nuts.  Turn into prepared pan.  Bake in a preheated 300 degree oven for 1 hour and 20-30 minutes.  Let cake stand in pan placed on a wire rack for 10 minutes, then turn out on wire rack to cool.

GREEK CAKE

12 eggs (separated)

2 cups powdered sugar

1 1/3 cups Ziewbark toast (Nabisco)

1 t cinnamon

1t nutmeg

¼ t cloves

1 c nuts

¼ lb butter (1 stick)

Topping:

Juice of 1 lemon

1 c honey

1 c sugar

Beat egg yolks until yellow, beat in powdered sugar, add crushed (very fine) Ziewbark Toast, and grated lemon rind.  Miz, fold in egg whites (beaten stiff).  Melt butter in 9x 11” pan, pour batter over top.  Bake at 325 degrees for ½ hour.  Topping: Juice of lemon, sugar, honey, and 1 c water- bring to boil and spoon over cake.

        My favorite dessert is at the Belgian Village Inn in Moline.  They don’t have it very often and one of the waitresses always calls me.  I found this recipe and it sounds like the same thing to me.

MISSISSIPPI MUD CAKE

4 eggs

2 cups sugar

2 sticks melted margarine

1 ½ c flour

1/3 c cocoa

1 t vanilla

1 c coconut

1 c nuts chopped

marshmallow crème

Frosting

1 stick margarine

6 T milk

1/3 c cocoa

1 box powdered sugar (2 cups)

½ c copped nuts

1 t vanilla

Beat eggs and sugar together and set aside.  Mix and add to first mixture 2 sticks melted margarine, flour, cocoa, vanilla coconut and nuts.  Bake in pan 9x 13x 2 at 350 degrees till done.  While the cake is still warm spread with marshmallow creme and frosting. Mix ingredients in a swirling motion through the marshmallow crème.