30 March, 2015

Coconut-Cream Cheese Pound Cake | Biltmore Estate® Specialties of the House

Coconut-Cream Cheese Cake ingredients (10)
Makes one (10-inch) cake
1 (8-oz) pkg cream cheese, softened
1/2 cup butter or margarine, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 cups flake coconut
1 tsp vanilla extract
1 tsp coconut extract

Coconut-Cream Cheese Cake directions
Preheat oven to 350ºF. Grease and flour 10-inch tube pan; set aside.

Using an electric mixer at Medium speed, beat the cream cheeese, butter and shortening until soft and creamy, about two (2) minutes.

Gradually add sugar, beating at Medium speed, for five to seven (5 - 7) minutes. Then, add eggs, one at a time, beating just until yellow disappears.

Combine flour, soda and salt; add to butter mixture and mix just until blended. Stir in vanilla and coconut extracts.

Pour batter into the prepared pan and bake in preheated oven for one hour and twenty minutes (total eighty minutes), or until a wooden pick inserted in centerr comes out clean.

Cool in pan on a wire rack ten to fifteen (10 - 15) minutes; then, remove from pan and let cool completely on wire rack.

Adapts Oxmoor House, Inc. Biltmore Estate® Specialties of the House. Ed. Cathy A. Wesler. (Birmingham: Oxmoor House, Inc., Book Division of Southern Progress Corporation), 132 - 133.

Dessert > Cakes > bundt and tube

Page Last Updated 27 May 2015

Broccoli with Parmesan Cheese | Biltmore Estate® Specialties of the House

Broccoli with Parmesan Cheese ingredients (8)
Makes 6 servings
1.25-lbs fresh broccoli
1 cup water
1 tsp salt (divided use)
1/4 tsp pepper
1/4 tsp ground nutmeg
1 cup freshly-grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
2 Tbsp butter, melted 

Broccoli with Parmesan Cheese directions
Prepare broccoli
Wash and trim broccoli. Cut into florets with 2.5-inch stems and reserve stems for another use.

In a large saucepan, combine water and 1/2 tsp of the salt. Bring to a boil, then add broccoli and cook over Medium heat, covered, until crisp-tender, about six (6) minutes. Drain well and coarsely chop.

Assemble and bake casserole
Preheat oven to 350ºF.

Lightly grease 1.5-quart casserole dish (or apply PAM® No-Stick  Cooking Spray) and layer half of the broccoli inside.

Combine the remaining 1/2 tsp salt, pepper and nutmeg; stir well. Sprinkle half over the broccoli; then, top with half (1/2 cup) of the Parmesan. Use remaining ingredients to repeat layers, ending with Parmesan.

Combine breadcrumbs and melted butter and toss over the surface of the casserole.  Bake in preheated 350ºF oven until thoroughly heated, about fifteen (15) minutes. Serve warm.     Back to Top

Slightly adapts Oxmoor House, Inc. Biltmore Estate® Specialties of the House. Ed. Cathy A. Wesler. (Birmingham: Oxmoor House, Inc., Book Division of Southern Progress Corporation), 120.


Page Last Updated 25 May 2015

29 March, 2015

Broccoli Vinaigrette | Little Rock Cooks

Broccoli Vinaigrette ingredients (7)
Makes 8 servings
2-lbs fresh or frozen broccoli

2 cups oil and balsamic vinegar dressing
1/2 cup chopped dill pickle relish
1/2 cup minced bell pepper
1/4 cup minced parsley
1/4 cup capers

Optional garnish
Pimiento strips

Broccoli Vinaigrette directions
Prepare broccoli
Cook broccoli until barely tender; drain and place in flat dish -- covered one, if posible. For tips about steaming fresh broccoli, visit Simply Recipes.

Prepare vinaigrette, then marinate
Place vinaigrette ingredients in a screw-top jar and shake vigorously until mixed well. Pour vinaigrette over broccoli; cover and chill several hours, or overnight.

If desired, garnish with the pimiento before serving either cold or room temperature.

Adapts the Junior League of Little Rock, Inc.Little Rock Cooks (Little Rock: Junior League of Little Rock, Inc., 1972), 226.


Page Last Updated 25 May 2015

Fiesta Banana Cake | Little Rocks Cooks

Fiesta Banana Cake ingredients (14)
Makes 12 servings
2 cups cake flour
1 tsp baking powder
1 tsp soda
3/4 tsp salt
1-1/3 cup sugar
1/2 cup butter, softened
1/2 cup buttermilk
1 cup ripe bananas, mashed
2 eggs
1/2 cup nuts, chopped
1 tsp vanilla

1 banana, mashed
2 Tbsp butter
2 Tbsp cream
1 tsp vanilla
3/4- to 1-lb confectioner's sugar
1/2 can Kraft Baker's Angel Flake Coconut Sweetened, (I estimate about 1-1/3 cup loosely packed coconut), optional

Optional filling
Fresh bananas, sliced

Fiesta Banana Cake directions
Preheat oven to 350ºF. Lightly grease and flour two 9-inch cake pans and set aside.

Prepare cake
Sift together dry ingredients (cake flour through sugar). Add the butter, half (1/4 cup) of the buttermilk, and the bananas and mix until all of the dry ingredients are dampened. 

Add remaining buttermilk (1/4 cup), the eggs, nuts and vanilla; beat for one minute.  Pour batter into the prepared cake pans and bake in preheated 350ºF oven for twenty-five (25) minutes.

Prepare icing
Beat banana. Melt together the butter, cream and vanilla; add to banana. Mix in confectioner's sugar, a little at a time, until you reach a spreading consistency. If desired, add coconut now and mix.

Stack and frost the cake (view RealSimple.com video)
Spread Banana Icing between the layers. For an extra touch, place sliced bananas on the surface; if you do, be sure to refrigerate unused cake portions. Then, spread icing on the top and sides of cake.     Back to Top 

Dessert > Cakes > layer cakes

Page Last Updated 27 May 2015

Lucy's Chili-Cheese Dip | Country Favorites

Lucy's Chili-Cheese Dip ingredients (7)
Servings not stated
1 medium onion, chopped fine
3 strips bacon, chopped
1 (1-lb / 454g) box Velveeta, cut into 1/2-inch cubes
1 (10-oz / 283g) can Ro-Tel Tomatoes with Green Chiles, undrained and chopped
1 (15-oz / 425g) can Hormel® Chili Without Beans
3 Tbsp instant potato mix, optional (if  thicker mixture is desired)

For serving
Corn chips or 
Tortilla chips  

Lucy's Chili-Cheese Dip directions
Sauté onion and bacon until soft. Add Velveeta, and stir over over Low heat until it is completely melted. Add all other ingredients and heat through. If you desire a thicker consistency, stir in the instant potato mix while the dip is simmering.

Serve warm with chips.

Adapts Crye-Leike, Inc. Country Favorites (Collierville: Fundcraft Publishing, Inc., n.d.) 4.

You might like:
Lucy's Chili Dip
Lucy's Hot Tamale Dip

Appetizers and Snacks > Warm dips / spreads 

Page Last Updated 25 May 2015

Crispy Chopped Broccoli | Cook & Love It!

Crispy Chopped Broccoli (7)
Makes 6 - 8 servings
2 (10-oz / 284g) pkgs frozen chopped broccoli
1/2 cup melted butter or margarine
3/4 cup Italian seasoned dry bread crumbs (divided use)
1/4 cup grated Parmesan (divided use)
1/4 tsp ground ginger
1/8 tsp paprika
1/8 tsp black pepper

Crispy Chopped Broccoli directions
Preheat oven to 375ºF. 

Cook broccoli according to package instructions; drain. Pour over melted butter and toss lightly to distribute evenly.

Mix bread crumbs and Parmesan; reserve 2 Tbsp. Stir ginger, paprika and pepper into the bread crumbs mixture; then, add to broccoli mixture, tossing lightly to distribute evenly.

Spray shallow 1.5-quart casserole dish with PAM® No-Stick  Cooking Spray. Pour in broccoli mixture and sprinkle reserved 2 Tbsp crumb mixture on top.

Bake in preheated oven for twenty to twenty-five (20 to 25) minutes. Serve warm.     Back to Top

Adapts Cook & Love, Inc. Cook & Love It! (Savannah: Keepsake Cookbooks, 1991), 153.


Page Last Updated 25 May 2015

Broccoli-Onion Deluxe Casserole | Cook & Love It!

Broccoli-Onion Deluxe Casserole ingredients (11)
Servings not stated
3 pkgs frozen broccoli
2 medium onions, chopped
Olive oil

3 Tbsp butter
3 Tbsp flour
1/2 tsp salt
Dash of pepper
1.5 cups (12.0-oz / 355ml) milk
1 (8-oz / 227g) box cream cheese, softened 

1 cup grated sharp Cheddar cheese
Croutons or crushed crackers

Broccoli-Onion Deluxe Casserole directions
Preheat oven to 350ºF.

Prepare vegetables 
Cook broccoli until tender; drain and cut into 1-inch pieces. Set aside.

Heat olive oil and cook onions until tender; drain and set aside.

Prepare white sauce  
In a saucepan, melt the butter and then stir in the flour, salt and pepper to make a roux. Add milk, stirring constantly until thick. Then, reduce heat and add the cream cheese and stir until smooth. Remove from heat.

Assemble and bake casserole  
Lightly spray 2-quart casserole dish with PAM® No-Stick  Cooking Spray; add vegetables, pour over sauce and mix lightly. Sprinkle Cheddar cheese on top and cover tightly with foil. 

Bake in preheated 350ºF oven for thirty (30) minutes. 

Then, uncover; sprinkle croutons (or crushed crackers) around edge of casserole and then bake for five (5) minutes more.

Serve warm.     Back to Top

Adapts Cook & Love, Inc. Cook & Love It! (Savannah: Keepsake Cookbooks, 1991), 152.


Page Last Updated 25 May 2015

Jalapeño Corn Casserole | Crye-Leike Is Cookin'

Jalapeño Corn Casserole ingredients (11)
Servings not stated
1 cup uncooked rice
1 medium bell pepper, chopped
1 cup celery, chopped
1 medium onion, chopped
1/2 cup margarine
2 (17-oz / 482g) cans of cream style sweet corn
1 (15-oz / 425g) can of whole kernel sweet corn, drained
1/3 cup chopped jalapeño peppers
1 Tbsp sugar
1/2 tsp salt

1 cup shredded mild Cheddar cheese

Jalapeño Corn Casserole Directions
Prepare rice
Cook rice according to package directions. Preheat oven to 350ºF.

Prepare aromatics
Meanwhile, and over Low heat, cook the bell pepper, celery and onion in the margarine until tender. Do not brown.

Assemble and bake casserole
Combine the cooked rice and aromatics. Add the corn, jalapeño, sugar and salt, stirring well.

Spray lightly (12- x 8- x 2-inch) casserole dish with PAM® No-Stick  Cooking Spray; spoon rice mixture into dish and bake in preheated oven 350ºF for thirty (30) minutes.

Sprinkle shredded cheese over top; bake an additional fifteen (15) minutes. Serve warm.     Back to Top

Jalapeño Corn Casserole Notes

You might like:
Texas rice casseroles

Latin / Latin-style

Page Last Modified 18 June 2016

28 March, 2015

Spiral-Cut Ham with Port Wine and Citrus Glaze

A spiral-cut ham is one sold already cut to the bone into thin, continuous slices for easy serving. Heating sliced whole or half hams in a conventional oven can dry out the meat, however, so to ensure a moist ham, America's Test Kitchen suggests avoiding those hams marked "ham with water added” and/or "heat the ham to an internal temperature of no higher than 120 degrees."  

Spiral-Cut Ham with Port Wine and Citrus Glaze ingredients (8)
Makes 14 to 16 servings
1 (8-LB) Kirkland Signature Spiral Sliced Ham Half

1 cup / 227g brown sugar
6-oz / 177ml  ruby or tawny port wine
6-oz / 177 ml orange juice
4-oz /118ml  soy sauce
4 whole cloves
1 Tbsp / 15ml  fresh cracked peppercorns

Zest of one lemon or orange

Notes:   According to the USDA Food Safety and Inspection Service reheating instructions, individual slices may also be warmed in a skillet or microwave.

Spiral-Cut Ham with Port Wine and Citrus Glaze directions
Heat the ham
Preheat oven to 275°F. A low temperature is used here because the ham is fully cooked and requires minimal heating.

Remove ham from the wrapping and any additional covering; wipe ham with a clean towel. Place the ham in a roasting pan and cover entirely with heavy aluminum foil tightly. Heat according to package directions to warm the precooked meat to bring out its flavor and aroma.

Prepare Glaze
In a large saucepan over Medium-High heat, combine all of the Glaze ingredients and bring to a boil. Then, reduce heat and simmer until volume is reduced by half (to about 1 cup / 237ml), about thirty (30) minutes.

Apply and caramelize Glaze
After ham is warmed, remove foil and brush ham with about half of the Glaze to add flavor. Increase oven temperature to 400°F with the objective of caramelizing the Glaze on the meat's surface.

Return ham to the oven until the Glaze is bubbly, about ten to fifteen (10 - 15) minutes.

Remove ham from the oven, and brush remaining Glaze onto the top and sides. Sprinkle the citrus zest on the ham surface; serve warm.     Back to Top

Adapts "Spring Holiday Recipes." Costco. Costco Wholesale Corporation, n.d. Web. 21 Mar 2015.

You might like:
Chef Michael White's Garlic-Rosemary Roasted Picnic Ham recipe via Esquire 04/29/2008

Condiments > Gravies and sauces > meat and poultry

Page Last Updated 25 May 2015

Horseradish Sauce for Ham | Little Rock Cooks

Serve this sauce with ham or cold meat.

Horseradish Sauce ingredients (6)
Makes about 3 cups
1 (8-oz / 227g) jar apple jelly
1 (8-oz / 227g) jar pineappe preserves
1 (6-oz / 170g) jar horseradish
1 (6-oz / 170g) jar mustard
Salt, to taste
Pepper, to taste

Horseradish Sauce directions
Place all ingredients in blender and process. Refrigerate unused portions.

The Junior League of Little Rock, Inc., Little Rock Cooks (Little Rock: Junior League of Little Rock, Inc., 1972), 253.

Condiments > Gravies and sauces > meat and poultry

Page Last Updated 25 May 2015

Ice Cream Bombe | Little Rock Cooks

The recipe contributor's says, "Bombe is very, very, rich."

Ice Cream Bombe ingredients (9)
Makes 12 servings
Three layers
1/2 gallon coffee ice cream
1 (14.0-oz) can condensed milk
4 to 8-ounces coconut 
6-oz crunchy peanut butter
1/2 gallon chocolate ice cream

Whipped Cream Topping
1/2 pt cream, whipped
1/4 cup sugar
3 Tbsp rum or Drambuie (optional)

Bitter chocolate square, shaved

Ice Cream Bombe directions
Prepare Layer 1
Soften coffee ice cream. Then, spoon into an angel food cake pan, packing and leveling the surface. Freeze until firm.

Prepare Layers 2 and 3
Soften chocolate ice cream. 

Meanwhile, mix condensed milk, coconut, and peanut butter and spread over the coffee ice cream. Then, fill pan to the top with the softened chocolate ice cream. Freeze until hard.

Prepare and add icing
Prior to serving time, unmold onto serving plate by placing pan briefly in hot water. 

Whip cream (view Tips) and add sugar; add the rum or Drambuie, if desired. Ice cake with the whipped cream and replace in freezer.

Garnish and serve
At serving, slice and garnish with shaved bitter chocolate.     Back to Top

Slightly adapts The Junior League of Little Rock, Inc., Little Rock Cooks (Little Rock: Junior League of Little Rock, Inc., 1972), 272.  

You might like:
Dulce de Leche-Mocha Ice Cream Dessert

Dessert > Bombes

Page Last Updated 25 May 2015

21 March, 2015

Easter brunch (2015 recipe roundup)

"Brunch-ish" ideas
Known recipes
Apricot Nectar Cake

Asparagus Casserole

Bird's Nests using
Bunny Dirt Cups

Cut-Up Bunny Cake

Devilled Eggs

Diane's Cold Broccoli Salad

Fresh Fruit Salad

Greek Salad Ocean Mermaid

Lighter Strawberry Short Cake (angel food cake, yogurt and fresh berries)

Marinated Mushrooms

Marinated Pork Tenderloins with Sister Schubert rolls

Miree's Watergate Salad

Mom's Baked Ham

Mushroom or Spinach Quiche

Nell's Carrot Salad

Orange Liqueur Cake

Pound Cake

Purchased Coconut Cake, decorated\

Stuffed Cherry Tomatoes

Sugar Cookies, Decorated

Vicki's Garden Cheese Ball (could cover with shredded carrots instead of cheese and shape into carrot or see below New recipe)

Vicki's Sausage Snack

White Grape Juice Punch

Try different recipes
Banana Pudding Trifle

Bird's Nests using

Bunny Butt Sugar Cookies

Bunny Trail Popcorn Mix

Carrot Cheese Ball, if you have base without mayo

Cheesy Chicken Casserole

Chocolate Bunny Bark

Coconut-Cream Cheese Pound Cake

Coconut Pie

Cooking Light Easy Lemon Squares

Egg Oreo Truffles

Extra Good Rice Casserole

Fiesta Banana Cake

Golden Globes Waldorf Salad

Misplaced Coconut Pound Cake recipe

Strawberry Daiquiri Pies (no alcohol)

Strawberry Pretzel Salad

Sugarless Banana Split

7-Layer Carrot Cake Bars (or another combo if you have different flavor or colors in mind)

Breakfast and Brunch

Page Last Modified 18 May 2016

Waldorf Salad with Lemon Vinaigrette | People

Chef Troy N. Thompson, Executive Chef at The Beverly Hilton, presented this home-version recipe for the salad served at the 2015 Golden Globe Awards Show. Hurrah! There is no mayonnaise.

Photo: Alison Miksch via web 

Waldorf Salad with Lemon Vinaigrette ingredients (12)
Makes 4 to 6 servings
Prep Time: 15-minutes
Lemon Vinaigrette
1/4 cup freshly-squeezed lemon juice
2 Tbsp agave syrup
1 cup grapeseed oil
Kosher salt, to taste
Freshly-ground pepper, to taste

Waldorf Salad
1 Red Delicious apple, unpeeled, cored and cut into 1/8-inch slices
1 Granny Smith apple, unpeeled, cored and cut into 1/8-inch slices
3/4 cup red and green seedless grapes, halved
2 ribs celery with leaves, chopped
1 head Romaine lettuce
1/2 cup candied walnuts

For serving
Walnut oil, if desired

Waldorf Salad with Lemon Vinaigrette Directions
Prepare Lemon Vinaigrette
Pour lemon juice and agave syrup into into a blender; combine until mixture is frothy.Then, slowly pour in the grapeseed oil until the mixture begins to thicken. Add the salt and pepper.

Prepare Waldorf Salad
Into a large bowl, place the fruit and celery; toss with enough enough Lemon Vinaigrette (above) to cover. Set aside briefly for the flavors to marry. Taste and adjust seasoning before adding lettuce. Toss well.

Distribute salad among plates and sprinkle with candied walnuts. If desired, drizzle with walnut oil. Serve immediately.

Slightly adapts Chef Troy N. Thompson's recipe from "Great Ideas: Eat Like a Star (Golden Globes Special)." People 12 Jan. 2015: 83. Print. 

Miksch, Alison. "Waldorf Salad with Lemon Vinaigrette." Photograph. People. Time Inc., 6 Jan. 2015. Web. 21 Mar. 2015.

Condiments > Salad dressing > vinaigrette

Page Last Modified 20 May 2016