18 April, 2012

Grapefruit Layered Salad

This is an interesting twist on traditional lettuce layered salads. I think this Grapefruit Layered salad recipe was published in a home magazine in the late 1970s or early 1980s.

Grapefruit Layered Salad ingredients (7)
Makes about 10 to 12 servings
1 (10-oz) pkg frozen green peas, thawed
2 cups cooked wild rice
2 cups pink grapefruit sections (about 4 grapefruits)
1 small red onion, thinly sliced and separated into rings
2 cups seedless red grapes, stems removed

1 cup plain yogurt
4 Tbsp chopped fresh mint
1/2 cup grapefruit juice

Grapefruit Layered Salad directions
In a 2-quart glass trifle bowl, layer the salad ingredients in the order listed.

In a small bowl, mix dressing ingredients and pour dressing over salad. Cover with plastic wrap and chill the salad for several hours.

Just before serving, remove from refrigerator and toss well.

Coconut Cake (recipe roundup)

  • Coconut Cake
  • Deluxe Coconut Cake

Let this Coconut Cake sit overnight before frosting and serving.  
Coconut Cake ingredients (6)
Makes 12 servings
1 box yellow cake mix
Milk substituted for water called for on the box

2 cups sugar
1 (8-oz) container sour cream
1 (8-oz) container frozen whipped topping
1 (12-oz) pkg frozen coconut, reserving 1/4 cup for garnish the 

Coconut Cake directions
Bake cake 24-hours before serving
Start cake the day before you intend to serve it. Use round pans and prepare the cake as directed on the box, except substitute milk for the water. Let cake sit overnight after baking..

Prepare frosting 24-hours before serving
Mix all frosting ingredients and refrigerate overnight in an airtight container.

Stack and frost cake on serving day
Slice each cake in half horizontally. Frost one layer at a time and stack; frost sides of cake. Sprinkle the reserved 1/4 cup coconut on the top and refrigerate in airtight container until serving. Garnish, if desired and serve.

Refrigerate any remaining portions.

Pat L. contributed recipe above to the Memphis Child Advocacy Center and Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 240.

Deluxe Coconut Cake ingredients (5)
Makes 12 to 20 slices
1 box white cake mix
1 can Eagle Brand sweetened condensed milk
1 can Coco Lopez Cream of Coconut

1 medium tub of Cool Whip, defrosted
2 small pkgs frozen coconut

Deluxe Coconut Cake directions
Get ready
Preheat oven and prepare 13- x 9-inch baking pan as directed on cake mix box.

Bake cake
Bake white cake as directed. While still hot, use dinner knife to punch holes in top of cake; pour over the condensed milk and cream of coconut.

Frost and refrigerate cake
Cool cake completely; spread Cool Whip on top of cake and sprinkle with coconut. Refrigerate for at least two (2)  hours before serving.

Cover and refrigerate any remaining portions.

The original source of this Deluxe Coconut Cake recipe is unknown because it was in file without any notation about the source. 

Page Last Modified 11 July 2015

Peanut Butter Bread

I think this recipe is from a Junior League cookbook and will credit source when I find it.

Peanut Butter Bread
Makes 1 loaf
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
3/4 cup creamy or crunchy peanut butter
1 large egg
1 cup milk


Preheat oven to 350ºF; grease a 9- x 5-inch loaf pan and set aside.

In a medium bowl, stir together dry ingredients. Use a fork to cut-in peanut butter until mixture is crumbly.

Stir egg and milk together; add to dry ingredients, stirring just until moistened. Pour batter into prepared pan and bake for one hour, or until toothpick inserted in center comes out clean. Remove from pan immediately and cool on wire rack.

Menu: Derby Day Breakfast | Cordon Bluegrass

Breakfast Menu

Strawberries & Champagne p29

Derby Cheese Grits p221

Eggs Derby p219

Fried Kentucky Ham with Red-Eye Gravy p111
Beaten Biscuits

Amaretto Fruit Dip with Pineapple & Strawberries p51

Chocolate Bourbon Bars p256

Plantation Tea 

This menu is from the Junior League of Louisville, IncCordon Blue Grass Blue Ribbon Recipes from Kentucky (Memphis: Wimmer Brothers, 1988), 9. 

Breakfast and Brunch

Page Last Updated 29 April 2015

Rich Lemon Squares

I found this hand-written recipe tucked into a cookbook purchased at a thrift store. The author notes these Rich Lemon Squares freeze well.

Rich Lemon Squares ingredients
Makes at least 20 small squares
1 cup butter or margarine (1 stick)
1/2 cup confectioners sugar, unsifted
2 cups all-purpose flour, unsifted
Dash of salt

4 eggs
2 cups granulated sugar
1/3 cup frozen lemon juice, thawed
1/3 cup flour
1 tsp baking powder
Dash of salt

About 2 Tbsp confectioners sugar

Preheat oven to 350ºF.

In a large mixing bowl, cream together the butter or margarine and the 1/2 cup confectioners sugar. Add the 2 cups flour and dash of salt; beat until blended.

Spread mixture evenly over bottom of 13- x 9-inch ungreased pan and bake for 20 minutes.

Meanwhile, and in a small bowl, beat the eggs until light-colored. Beat in the remaining filling ingredients until well blended. Set aside until crust has baked for 20 minutes.

Remove pan from oven and pour lemon filling mixture over partially baked crust. Immediately return to oven and continue baking for 15 to 20 minutes until filling is set. The lemon filling will remain somewhat soft and moist, and never become cake-like.

Remove pan from oven and cool completely.

Use a sifter to evenly sprinkle about 2 Tbsp confectioners sugar over the top. Cut into small squares.

You might like:
Easy Lemon Squares
Weight Watchers Lemon Bars (3 points)

Page Updated 17 May 2015