|Sharing with Wauneta: Soups and desserts. . .herries and chocolate. . .|
|Written by Wauneta Breeze|
|Thursday, 23 February 2012 15:53|
By Nola Straub
I was sent an e-mail this week with the following cake recipe from Rosemarie Webb. I have not tried it but everyone has seen the one of a chocolate cake in a cup. So here is another version for quickie cakes in a cup, less calories because of the angel food cake mix.
3 - 2 - 1 Little Microwave Cakes
One box angel food cake mix
One box cake mix (favorite flavor)
In a zip-lock bag, combine the two cake mixes together and mix well. When you are ready to make your small container cake just take out 3 tbsp. of the mixed mixes. Add 2 tbsp. water mixed in and put in the microwave for one min. The reason for the name.
Cook 1 minute in the microwave. You can keep the rest of the remaining mix stored in the Zip-lock bag and use whenever you feel like a treat. You can top each cake with a dollop of fat free whipped topping and some fresh fruit.
One mix must be angel food and Rosemarie says she has tried carrot, red velvet, pineapple, lemon and orange. The flavor possibilities are endless. Quick for the after school snacks when the kids come home, too! Now I wondered if . . . it might be fun to add nuts, chocolate chips, or mini marshmallows as well but I have not tried it yet. I don’t see why the chips wouldn’t just melt, nuts bake in cakes so why not? Might have to blow or let them cool just a bit. Marshmallows might get messy if they popped and maybe hot to spoon out to eat? Sounds like fun though. Thanks for Sharing with Wauneta.
Rosemarie was a niece of my brother-in-law Gerold Bodeman and lives in Sidney, Neb. She came down to my sister Norma’s house to visit. She always has kids after school along with her kids and the ‘spares’ are her kids too! So often the parents may still be at work for a while so they stop and play and she had snacks. Kids are always hungry!!
Think how fun it would be to wait on your personal cake made just for you!
I had to serve for quilt guild this month so I reworked a recipe I got in Wyoming. As some of the ladies said, “Cherries and Chocolate are always good for Valentine’s Day.” I made four pies just in case.
The recipe calls for a box of lemon jell-o. (I used cherry jell-o.)
1 cup boiling water
Large box of cream cheese
Pineapple and juice (I used cherry pie filling)
Chocolate ready-made crust (I bought at Walgren’s.)
1. I dissolved the jell-o in a cup of boiling water and whisked in the mixer until dissolved. 2. Slowly added the cream cheese into the hot jell-o. Poured it into the crust with the mini candy kisses and topped with one can of cherry pie filling and left out the pineapple. (Knowing several in our family are allergic to it if there was any pies left.) I let it set up in the refrigerator and popped the plastic tops back on the crusts. Next time I might add just a little more cream cheese. But it was easy to serve and cut into eighths. Had bought whipped topping to dollop on top but forgot it! oops. Don’t tell, they never knew!!
Chip Cheese Ball
1 8-oz. cream cheese, set out to soften
1/2 c. real butter, softened
1/4 tsp. vanilla extract
3/4 c. confectioner’s sugar
2 tbsp. brown sugar
3/4 c. miniature chocolate chips
3/4 c. pecans, finely chopped
Graham crackers and/or vanilla wafers
Beat cream cheese, butter, and vanilla until fluffy. Gradually add confectioner’s sugar and brown sugar; beat just until combined. Stir in chocolate chips. Cover and refrigerate 2 hours. Place mixture onto a piece of plastic wrap; shape into a ball. Refrigerate for 1 hour. Just before serving, roll onto pecans. Serve with graham crackers and/or vanilla wafers. (I had considered trying this in a chocolate pie shell and pouring the Cherries on top. But, thought it might be a little too firm.) But it would be good for an appetizer at a dinner.
1 frying chicken, cut up
4 c. water
1 pkg. frozen corn
1 qt. tomatoes with juice
10-oz. pkg. frozen lima beans
1 pinch garlic powder
1-2 chicken bouillon cubes
2 small onions, diced
1 tbsp. salt
1/4 tsp. pepper
1/8 tsp. red cayenne pepper
Cook chicken in water until tender. Pick off meat off bones and dice. Add remaining ingredients and cook 30 min.
1/4 c. butter
3 tbsp. flour
Drop in small amount at a time while stirring. Cook until thickened.
Ham Bone Borscht
1 ham bone and any diced ham
1/4 c. diced onions or green from garden if in season
Pkg. rhubarb frozen or fresh
2 beets and/or tops chopped
1 tbsp. salt
1/4 tsp. pepper
1 tsp. vinegar
Potatoes cooked separately. Put soup in bowl. Mash or dice potatoes and add into bowl.
Send recipes/memories to: Sharing with Wauneta, P.O. Box, 303, Wauneta, NE 69045.