The EOAC Diversity Cookbook is a work in progress.
Jackie Chung, EO Office
SPICY TAINO CHICKEN
My name is David Velez. My Native American Indian cultural interests started when I was very young, my Grandfather was a descendant of the "Taino" from the Island of Puerto Rico. ("Taino" is the name of the indigenous peoples of Puerto Rico and the Carribean Islands). The Taino's have only recently been recognized by the US Government as a Tribal Nation.
I did a lot of personal research to find out more about my heritage and found out that my family also has roots in Spain, France and Italy.
The pre-Colombian Tainos had no significant form of domestic or wild livestock, other than some species of aquatic birds or parrots, to complement their diet of tubers and seafood. The arrival of Columbus, and later the Spanish colonists, changed life in Puerto Rico through the introduction of every imaginable European wild and domesticated fowl. Quails, pheasants, ducks, geese, turkeys, chickens, pigeons, guinea hens, soon became commonplace on The Island.
As happens in nature, adaptation to the environment dictates the ratio of survival for species. On The Island, none of the wildlife species survived, but the domestic variety adapted well, and some chickens and cocks eventually evolved into regional breeds identified as del pais ("from The Island"). These are still bred today in small numbers on farms and in backyards by sentimental individuals.
The following recipe is a tribute to the Taino Indians, who were not able to overcome the hostilities of a newly-imposed environment. and who ultimately chose not to adapt.
- 1 4-pound chicken
- 8 garlic cloves, peeled
- 1 teaspoon rock salt
- 1 tablespoon chopped fresh oregano
- 1 teaspoon black peppercorns
- 4 small hot chili peppers
- 1 teaspoon minced fresh gingerroot
- 1/4 teaspoon saffron threads
- 1/2 teaspoon ground cumin seeds
- 1/2 cup olive oil
- 2 teaspoons paprika
- 1/3 cup Spanish brandy
- 3 chopped green onions
- 2 medium tomatoes, chopped
- 1/3 cup chicken stock
- 1/2 cup burgundy
- 1 tablespoon chopped fresh cilantro
- Garnish: lemon wedges
Wash the chicken parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the chicken parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over low-to-medium heat, arrange marinated chicken pieces side by side and brown the chicken on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts.
Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet.
Serving Suggestions: Serve with White Rice and Black Beans, Puerto Rican style. On the side, an Avocado Salad would be great, as would any tender root vegetable.
Cathy Ernst - Public Works
- 1 can Salmon
- 1 egg
- 1 onion, chopped
- 1 cup self-rising flour
- Milk if necessary
- Salt, Pepper, garlic powder and Tabasco sauce to taste
Drain Salmon and clean off skin and bones, flake salmon
Add egg, salmon juice, flour and milk if needed to make mixture a very thick batter
Add salt, pepper, garlic and tabasco sauce to taste.
Drop by big spoonfuls into frying pan, turn over at once and pat with pancake turner to shape into patties. Cook and turn until both sides are brown.
SOUTHWEST WHITE CHILI
McCormick Spices, 1995 - modified by Cathy Ernst - Public Works
- 1 Tbs Olive Oil
- 1 Lb boneless, skinless Chicken Breast, cut into cubes
- 1/4 cup chopped Onions
- 1 cup Chicken Broth
- 1 can (4 oz) chopped Green Chilies
- 1 can (19 oz) white kidney beans (Cannellini), undrained
- 1 tsp. California Style Blend Garlic Powder
- 1 tsp. Ground Cumin
- 1/2 tsp. Oregano Leaves
- 1/2 tsp. Cilantro Leaves
- 1/4 tsp. Ground Red Pepper
Heat oil in 2 to 3-quart saucepan over medium-high heat. Add chicken and cook 4-5 minutes, stirring often. Remove chicken with slotted spoon, cover and keep warm.
Add onion to saucepan and cook 2 minutes. Stir in broth, green chilies and Spice Blend; simmer 30 minutes.
Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with Monterey Jack cheese and onions, if desired.
Makes 4 servings. (Double recipe for a 4 quart pot)
Hint: you can add an extra can or two of beans and thicken the sauce with cornstarch.
Annetta Beazlie - Public Works - 1993
History: This one is very quick and easy, no one believes it has the mushroom soup and cream of chicken soup in it. Annetta Beazlie retired from Public Works. I'm not sure where she got the recipe. If you do not use the ranch style beans and the Rotel brand of tomatoes, it is not the same. (tastes like enchiladas)
- 1 lb hamburger (salt/pepper)
- 1 chopped onion
- 1 can cream of mushroom soup (do not dilute)
- 1 can cream of chicken soup (do not dilute)
- 1 can Ranch Style Beans (can has black label)
- 1 can Rotel Tomatoes (chopped tomatoes with Chili)
- 1 large package plain Dorito Chips
- 1 cheddar cheese, shredded
Cook hamburger and onions until done, drain grease. Mix meat mixture, mushroom soup, chicken soup, ranch style beans and rotel tomatoes in large bowl.
- 1 large pkg plain Dorito Chips
Place a little over half of pkg. dorito chips in bottom of a 9x13 baking pan - press down a little on chips. Pour all of above mixture over the chips.
- shredded cheddar cheese (sprinkle on top to suit you) (I use Colby-Jack Cheese)
Bake in oven at 350-375ï¿½ until it bubbles good and cheese is melted.
Mike Fay - Public Works, 1994
- 1/8 cup Worcestershire Sauce
- 1/4 cup Teriyaki Marinade/Sauce
- 3 Tablespoons Horseradish Sauce
- 3 Tablespoons Lemon Juice
- 1/4 cup Louisiana Hot Sauce
- 1 Teaspoon Tabasco sauce
- 2 Teaspoons Garlic Powder
- 2 Tablespoons Cajun Spice
Marinate wings overnight, then deep fry, can bake if you prefer.
Talitha Dianne Fain Alachua County Fire Rescue
- 21/2 lbs. Crawfish tail meat
- 4 cups chopped onions
- 1 1/4 cup chopped green pepper
- 1 cup chopped celery
- 4 TBS. Cajun seasoning
- 1 tsp. Granulated garlic
- 1 cup flour
- 4 cups water
- 4 TBS. Tomato paste (small can)
- lb. Butter (1 stick) (use vegetable oil for reduced calories)
Sautee vegetables until onions are transparent in ï¿½ lb. butter. Move the vegetables to one side of the pan and melt the remaining butter and add the flour/ brown to desired color, and slowly blend in water and tomato paste (called a roux). Blend in the seasoning (add red pepper flakes to taste if you like it spicy) and cook for two-three minutes on medium heat. Keep the mixture thick. Add the crawfish tail meat and simmer 5 minutes if meat came already cooked and 10 minutes if fresh.
Serves 6 hungry or 8 timid eaters.
Serve over rice with crusty hot French bread with Tabasco on the table
I often use ï¿½ cup chopped jalapeno in place of ï¿½ cup of the green pepper, cause my Cajun husband likes it very spicy. This is even better the next day.
HINT: I found frozen crawfish tails at the Super Walmart, another hint is if you get them already cooked in the shell only use the ones that are curled, cause if they are straight it means they were already dead when they went in the pot to cook, and according to my husband are not good to eat. You can use shrimp instead of crawfish if you prefer.
CREAMY CHICKEN ENCHILADAS
Kathy Roig - 1998
- 1 Tb butter
- 1 med onion
- 1/2 cup green chilies or Tostito salsa
- 1 pkg cream cheese (8 oz softened)
- 3 1/2 cups cooked chicken breast
- 8 tortillas (flour)
- 2 - 8 oz pkg monterey jack cheese shredded
- 2 cup whipping cream
Melt butter in large skillet over medium heat, add onion, sautï¿½ 5 min. Add salsa or chilies, sautï¿½ 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2 - 3 Tbs mixture down center of tortilla and roll up.
Place seam side down in lightly greased baking dish. Sprinkle with cheese and drizzle with whipping cream Bake 350 for 45 min.
- BBQ sauce (can be honey-flavored)
- Honey (unless using honey-flavored sauce)
If using honey and sauce, mix equal amounts together. This recipe can also be used with plain bbq sauce and no honey. Just use more sauce. Or try other kinds of sauce.
Preheat oven to 450 degrees. Pour the sauce with honey into a baking pan. Add chicken, skin-side down. Pour more sauce with honey over the chicken. Dot the chicken with dabs of margarine,
Place in oven. Cook about 30 minutes. Turn. Baste with sauce, adding more sauce or margarine if needed. Cook another 20-30 minutes, as needed, until done.
CYNDI'S FAMOUS DIVERSITY LUNCHEON CHICKEN WINGS
Cyndi Morton, Court Services
This recipe is complex and may require advance preparation. Make sure you follow each step in order to ensure good results.
- Find phone book
- Find the restaurant section
- Look for restaurants that advertise chicken wings
- Discover that very few restaurants advertise chicken wings
- Try to guess which restaurants might sell chicken wings in quantity
- Give up and call Publix
- Pick up wings
- Remove from Publix container and place in your own container
- Convince someone else to share and talk them into doing steps 1 through 8.
SOUPS, SALADS and SIDE DISHES
Susan Nelson - E911
This is my grandmother's recipe for Hamburger Soup. In my family we call it Hurricane Soup, because she always made it when they were settling in to weather a hurricane. Since she lived in the Florida panhandle this was quite often!
- 1 lb ground beef
- 3 cans consomme or beef broth
- 3 cans water
- 4 stocks and tops of celery, chopped
- 4-6 carrots, chopped
- 1 can tomatoes
- 10 whole pepper corns
- 1/2 tsp thyme
- 1 tsp salt
- 1-1/2 cups elbow noodles (dry, optional)
Brown hamburger and pour off any grease. Add remaining ingredients except noodles and cook 30-45 minutes. If using noodles, add them about 10 minutes before the end of cooking time.
- 1 pound cottage cheese
- 3 ounces cream cheese, softened
- 2 cups milk
- 3 eggs
- Juice of one lemon
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 pint sour cream
- 1 cup yellow muscat raisins
- 8 ounces medium egg noodles
- Sour cream as garnish
Preheat oven to 325. Mix all ingredients except noodles, cinnamon, and garnish. Add noodles, uncooked, and pour into well-buttered 9-by-13-by-2-inch baking dish. Sprinkle top with cinnamon.
Bake one hour, or until top is light brown. Cut into squares and serve with sour cream.
Serves 8 to10. (Basic recipe can be doubled and tripled, etc.) This is a classic Jewish dish that can accompany a main course, or can be dessert. Leftover kugel is excellent cold!!!
ORIENTAL CABBAGE SALAD
Judy McCandless - Purchasing
- large cabbage
- 3 Tbs vinegar
- 1 bunch green onions
- 2 Tbs sugar
- 1 sm pkg sliced almonds
- Cup Olive oil
- 1 pkg Ramen soup mix
- 1 -2 Tsp Soy sauce
- 2 TB sesame seeds
- 1 Tsp Ground pepper
Rough shred cabbage and slice green onions into salad bowl. Set aside Ramen seasoning packet and crunch up the Ramen noodles with your hands. Add these to the bowl with the almonds. Fry sesame seeds in margarine until light brown, and add to bowl. Mix in a jar the remainder of ingredients with the Ramen seasoning packet. Pour over salad and toss just before serving. **can substitute unsalted peanuts for almonds. If taking this to a pot luck, keep sesame seeds, nuts and dressing separate until ready to serve.
CALIFORNIA PISTACHIO MUSHROOMS
Barbara Allen - Public Works, 1995
- 20 Medium sized Mushrooms
- 3 Tbs minced onion
- 7 Tbs Butter
- 1/3 cup Dry Bread Crumbs
- 1/2 cup Chopped Pistachios
- 2 Tbs Fresh Parsley
- 1/4 ts. Marjoram (optional)
- 1/4 ts. Salt
Preheat Oven 350ï¿½
Remove stems from caps; finely chop stems; saute stems & onions in 4 Tbs Butter until tender. Add all remaining ingredients, except remaining butter, and mix well. Spoon stuffing into Mushroom Caps. Place on an ungreased baking sheet, melt remaining 3 Tbs Butter and Drizzle over Mushrooms. Bake 5 to 10 minutes.
ORIENTAL TUNA SALAD
Flora Sprout - Public Works, 1995
- 1 9 oz can Tuna (or 2 6 oz cans can be used)
- 1 tsp. Curry Powder
- 3/4 cup Sour Cream
- 3/4 cup Mayonnaise
- 2 tsp. Lemon Juice
- 1 Tbs. Soy Sauce
- Small can sliced Water Chestnuts
- 2 1/2 oz can Chinese Noodles
- 1/2 cup Cashew Nuts
- 1 Package Pita Bread (Wheat or White)
- Sliced Tomatoes
- Sliced Cucumbers
Mix Tuna, Curry Powder, Sour Cream, Mayo, Lemon Juice, Soy Sauce & Water Chestnuts; ADD Chinese Noodles & Cashew Nuts just before serving.
Serve in Pita Bread with tomatoes and/or cucumbers.
SPINACH PASTA SALAD
Sharon Nataline - Public Works, 1994
- 1 box spinach pasta
- 1 box frozen chopped spinach
- cherry or plum tomatoes to taste
- alfalfa sprouts to taste
- 4 oz feta cheese
- greek olives or black olives to taste
- Mojo (spanish marinade) to taste
Cook pasta and spinach according to directions, drain well. Mix with remaining ingredients and refrigerate several hours before serving.
Cathy Ernst - Public Works
- 1 can sweet peas, (small young peas preferred)
- 2 boiled eggs
- 1 small onion chopped
- (1/2 cup)Mayonnaise
Drain peas, chop eggs and onion. Add Mayonnaise and stir well. Season with salt and pepper. Refrigerate until well chilled.
COUSCOUS WITH SPINACH AND KIDNEY BEANS
Kristen Nowicki, Growth Management
- One 5.9oz box of Parmesan flavored Couscous mix (Near East brand)
- One 15oz can of red kidney beans, rinsed
- 2 cups of chopped spinach (you can use frozen, just thaw it first)
- Olive Oil (you may want to try flavored oils)
- Herbs and Spices: Basil (2 tbsp), Garlic (1 tbsp minced, fresh, or 1 tsp powder), "Everglades Seasoning", experiment with other spices to please your taste.
- 1 cup of water
- Optional: 1/2 cup chopped walnuts. If you choose to add walnuts, start with 1 tbsp of Olive Oil and cook walnuts over medium heat, remove from pan, set aside.
In a saucepan/pot cook spinach with 1 tbsp of Olive Oil over medium heat until wilted. If using frozen spinach, thaw it in microwave for about 6 minutes then add it to the pot. Stir constantly. Add 1 ï¿½ cups water and bring to a boil with the spinach. Cover, reduce heat, and simmer 2 minutes.
Stir in rinsed kidney beans and contents of the spice mix that is in the couscous box. Add additional seasonings at this time. I like to use 2 tbsp of dried basil and 1 tbsp of garlic. Not all kitchens have it, but 1 tsp of Everglades Seasoning is a nice salt-alternative with a little kick to it (sold in spice section at Publix). Cover and bring to a boil. When boiling begins, turn off heat and pour in the box of couscous. Stir well and remove from heat. Cover and let stand for 5 minutes until the water is absorbed.
If you prepared walnuts, mix them in after the 5 minutes.
Serves 2-4 people (its 2 complete lunches for a vegetarian or 4 side dishes). Note: My meat-eating friends added some of their leftover ham and said it was good.
- 6 cans Creamed Corn
- 3 cans Whole Kernel Corn
- 6 Eggs
- 1 Handful Self-Rising Flour
- ï¿½c. Milk
- 6 Tbsp. Butter
Preheat over to 350 degrees. Grease a 9x13 casserole dish with cooking spray. Mix together the corn, eggs, flour, and milk. Pour into casserole dish. Top with chips of the butter. Bake at 350 degrees for 30-45 minutes, or until set. Serves 12.
- 6 cans asparagus
- 3 cans Cream of Mushroom Soup
- 6 Hardboiled Eggs
- 1 Bag Cheese Puffs, or 1 box Cheese Nips Crackers
Preheat over to 350 degrees. Grease a 9x13 casserole dish with cooking spray. Spread a thin layer of soup in the casserole dish. Create two layers of the ingredients in the following order: asparagus, soup, eggs, cheese puffs. Bake at 350 degrees for 30-45 minutes, or until set.
SOUTHERN STYLE COLLARDS
Cathy Ernst - Public Works
- 2 Bunches of Collards
- 1 package of salt pork
Remove collards from stems, wash and cut or tear into smaller pieces. Slice and fry salt pork (bacon) until well done, Cut pork into chunks, place pork and grease into LARGE pot Add collards and plenty of water. Season with salt to taste Bring to boil then cook until collards are tender (1 to 2 hours)
HINT: They are even better if cooked the day before serving.
CANDIED SWEET POTATOES
Cathy Ernst - Public Works
- 2 cans sweet potatoes
- 1/2 cup butter
- 1/2 cup brown sugar
- 6 Tbs. crushed pineapple
Drain sweet potatoes, save juice, cut potatoes into thick slices. Place in 2 quart casserole (oblong or round). Sprinkle cinnamon and nutmeg on potatoes.
Cook 1 cup juice, butter, brown sugar and pineapple in sauce pan until thicken. Pour mixture over potatoes. Sprinkle nuts over potatoes if desired. Bake in 350 deg. oven until bubbly and browned slightly.
OR Mash Potatoes and add above mixture to make SWEET POTATO CASSEROLE. Bake as above.
Morgan Jolley - Public Works - 1998
- 2 10 oz. Frozen chopped spinach
- 1 pack French Onion soup mix
- 16 oz. Sour Cream
- 4 cups Sharp Cheddar Cheese, shredded
- 1 package of Croutons (cheese & garlic flavor preferred) or Fried Onions, (your choice)
Preheat oven to 325 deg. Cook spinach according to directions. Drain and place into 2 quart casserole dish. Add soup mix, sour cream and 2 cups cheese and stir completely Place cheese on top of mixture. Add croutons (or fried onions) on top of cheese. Bake for 25-35 minutes - until browned and bubbling.
Flora Sprout - Public Works
- 8 cups chopped seeded peeled zucchini (about 3 lbs)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 4 cups all-purpose flour
- 2 cups sugar
- 1 1/2 cups cold butter or margarine
- 1 tsp. ground cinnamon
In large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove for the heat; set aside.
combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup of crumbs into zucchini mixture. Press half of remaining crust mixture in a greased 10 x 15 x 1 inch baking pan. spread zucchini over top; crumble remaining crust over zucchini. Sprinkle with cinnamon.
Bake at 375 for 35-40 minutes or until golden and bubbly. Makes 16-20 servings.
RED LOBSTER'S BISCUITS
- 2 cups flour
- 1/2 tsp salt
- 4 tsp baking powder
- 3 tbs powdered sugar
- 1/2 cup shortening
- 2/3 cup milk
- 8 oz shredded cheddar cheese
- 1 stick margarine or butter
- 1 tsp garlic powder (or finely minced)
- 1/4 cup minced parsley
Preheat oven to 450. Stir dry ingredients together and cut in shortening. Stir in milk just until dough cleans the bowl. Stir in cheese. Melt the margarine, garlic & parsley in 9 x 13 pan. Form dough in biscuit size balls. Drop into melted mixture and turn over to coat. Bake at 450 for 10-12 min. until golden brown. Makes 12.
GARLIC CHEESE BISCUITS INSPIRED BY RED LOBSTER
- 2 cups self-rising flour
- 1/3 cup Mayonnaise
- 1 tbs sugar
- 1 cup milk
- 1/4 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 3 tbs melted butter or margarine
- muffin paper liners
Mix flour, milk, mayo and sugar. Beat on high with electric mixer for almost a minute, until smooth. By hand, with rubber spatula add cheese. Batter should NOT be thin enough to pour; if necessary, add additional flour so batter will "drop" from spoon. Drop batter into 10 paper-lined muffin tins, or greater number of tiny muffin cups. Melt butter; mix in garlic and brush tops of dough. May add 1 tsp of cheese on each muffin if you wish Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes.
CREAM CHEESE CRESCENT ROLLS
Ron McElhiney's - Public Works, 1995
- 2 cans Pillsbury Crescent Rolls
- 1 (8-oz) pkg. cream cheese
- 1/2 cup Sugar
- 1/2 cup Coconut
- 2 tbs. grated Orange Rind
Cream the sugar and cream cheese, fold in the coconut and orange rind. Unroll the crescent rolls and spread about 1 Tbs. cream cheese mixture on each. Roll up, but don't twist into crescent shape. Place rolls in two rows in ungreased 9 x 11 cake pan. Bake at 350ï¿½ for 15-20 minutes, until light golden brown. Remove from oven; while warm top with glaze.
- 1/4 cup Butter
- 3/4 cup Sugar
- 1/2 cup Sour Cream
- 2 Tbs. Orange Juice
Mix in saucepan and boil 3 minutes, stirring occasionally. Refrigerate. These melt in your mouth!
CAKES, COOKIES and CANDIES
SPICED PUMPKIN CHEESECAKE
Submitted by Dottie Cruse ACFR HQ
- 1 cup pecans
- 2 Tablespoons sugar
- 1 cup graham cracker crumbs
- 5 Tablespoons melted butter
In food processor blend pecans, graham cracker crumbs & sugar until nuts are finely chopped. Add butter and process until moist crumbs form. Press onto bottom and 1" up sides of 9" spring form pan. Chill crust.
- 4 8oz. Cream cheese (room temperature)
- 11/4 cups sugar
- 3 large eggs
- ï¿½ teaspoon cinnamon
- 1 Tablespoon vanilla
- 1/4 Teaspoon ginger
- 1 15oz. Can pumpkin
Preheat oven to 350 degrees F. Beat first 4 ingredients in large bowl until smooth. Add pumpkin, beat until blended. Add eggs and vanilla, beat until smooth.
Wrap 9" spring form pan with double thickness of aluminum foil. Pour filling into pan. Set in large roasting pan and pour enough hot water into roasting pan to about 1" up the sides of the spring form pan. Bake until top is golden and center is set. About 1 hour. Turn off oven and let sit about 1 hour. Chill over night. Serve cold. Serves minimum of 12.
My Sisters Italian Crème Cake recipe
Betty Baker, Deputy County Manager
1 cup butter, softened (unsalted is best)
2 cups sugar
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup whole buttermilk
1 cup sweetened flaked coconut
1 cup chopped pecans ( I have also used walnuts in this cake to change the flavor)
2 teaspoons Pure vanilla flavor ( I use Tone’s)
1 (8-ounce) package cream cheese, softened (Do not use low fat or fat free)
1⁄4 cup butter, softened
1 (16-ounce) box confectioners’ sugar
1 teaspoon almond extract (I use ¼ tsp and 1tsp vanilla)
Garnish: shaved toasted coconut, mint sprig (Optional)
When toasting coconut in the oven watch it carefully to get the golden color it burns easily.
1. Preheat oven to 350°. Spray 3 (9-inch square or round, Square pans will make a taller cake), cake pans with nonstick cooking spray with flour.
2. In a large bowl, combine butter and sugar. Beat at medium speed with a mixer until fluffy. (make sure that the butter and sugar is fluffy). Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour and baking soda. ( I sift these together) Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in coconut, nuts, and vanilla. Pour evenly into prepared pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
3. In a large bowl, combine cream cheese and butter. Gradually add confectioners’ sugar and almond extract. Beat at medium speed with a mixer until smooth. Spread frosting evenly between each cake layer and on top and sides. Garnish with coconut and a mint sprig, if desired. (I make the icing 2 times the amount to have extra for decorating the cake), this step is not necessary.
COUNTRY FRUIT COBBLER
Angela Sanderson, Information and Telecommunications Services
- 1 pint Fresh Fruit, or 1 can Fruit (drained)
- 1c. Milk
- 1c. Sugar
- 1c. Flour
Preheat over to 350 degrees. Grease a 2-quart casserole bowl with cooking spray, and fill with the fruit (peaches, blueberries, apples, cherries, pears, blackberries, etc.). Mix the remaining three ingredients together and pour over the fruit. Bake at 350 degrees for 30-45 minutes, or until golden brown. Serve warm with whipped cream or ice cream. Serves 6.
- 1 cup chopped pecans
- 1 can coconut (small)
- 1 box German chocolate cake mix (Pillsbury)
- 1 8 oz cream cheese
- 1 stick margarine
- 1 box confectioner's sugar
Grease one 9 x 13 pan. Spread pecans and coconut on the bottom of pan. Mix cake mix by directions and pour into pan. Melt together cream cheese, margarine and confectioners sugar and pour on top of cake batter. Bake at 350ï¿½ for 1 hour or until good and brown.
MAPLE PUMPKIN CHEESECAKE
- 1 1/4 cups Sunshine Graham Cracker Crumbs
- 1/4 cup sugar
- 1/4 cup butter or margarine, melted
- 3 (8-oz) packages cream cheese, softened
- 1 (14-oz) can Eagle Brand Sweetened Condensed Milk
- 1 (16-oz) can pumpkin
- 3 eggs
- 3/4 cup pure maple syrup
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Maple Walnut Raisin Glaze (recipe follows)
Heat over to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft) Cool. Chill.
MAPLE WALNUT RAISIN GLAZE: Combine 2 tablespoon water and 4 teaspoons cornstarch.
In small saucepan, melt 2 tablespoons butter, add remaining 1/2 cup maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped Diamond Walnuts and 1/2 cup Sun Maid Raisins (1/2 cup pecans can be used instead of raisins)
Cool slightly. Spoon over cheesecake
CHOCOLATE SHEET CAKE RECIPE
Ivy M. Bell Planning & Development
Grease and flour a 10 X 13 cake pan or two 9-inch cake pans.
Mix in large bowl:
- 2 Cups sifted plain flour
- 2 Cups Sugar
Bring to a boil:
- 1 Cup water
- 4 Tablespoons Hershey's Cocoa
- 2 Sticks Margarine or Butter
Pour this mixture into bowl with sugar and flour. Stir to mix well.
- 1 Teaspoon Baking Soda
- 1/2 Cup Buttermilk
- 2 Eggs
Pour this into bowl with other ingredients. Stir to mix well. Pour into pan(s) and bake at 350 degrees for 30 minutes or until cake tests done.
Bring to a boil in saucepan:
- 4 Tablespoons Cocoa
- 1 Stick Margarine or Butter
- 6 Tablespoons Buttermilk
Remove from heat and add:
Add 1 cup Chopped pecans (optional)and 1 Box Powdered Sugar. Mix well and spread on cake.
CREAMY BANANA PUDDING
- 1 (14 OZ) can Eagle Brand Sweetened Condensed Milk
- 1 1/2 cups cold water
- 1 (4 serving size) package instant vanilla flavor pudding mix
- 2 cups (1 pint Whipping cream, whipped)
- 36 vanilla wafers
- 3 medium bananas, sliced and dipped in Real Lemon Juice from Concentrate
In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart serving bowl Top with one-third each of the vanilla wafers, bananas and pudding.
Repeat layering twice, ending with pudding mixture on top. Chill thoroughly. Refrigerate leftovers.
BUTTER PECAN CAKE BARS
Marshall Wigglesworth - Public Works, 1997
- 1 Betty Crocker Butter Pecan cake mix
- 4 eggs
- 3/4 cup oil
- 1 cup milk
- 1 can Coconut Pecan Icing
- 1/2 cup chopped nuts (pecans) - divided
- 1 jar (12.5 oz) caramel topping
Mix cake mix, oil, eggs & milk. Mix in icing and 1/4 cup nuts. Put half of the mixture in bottom of 9 x 13 pan, bake 10 minutes. Pour jar of topping over top of crust. Add remaining cake mix mixture. Bake 20 to 25 minutes or until light golden brown. Cool completely, then cut into bars.
MICROWAVE PEANUT BRITTLE
- 1/2 cup white Karo Suryp
- 1 cup sugar
Mix in bowl & Cook 4 min. Add 1 cup salted roasted peanuts and cook 3 or 4 min. Add 1 tsp butter & 1 tsp vanilla and cook 1 more minute Add tsp. Baking soda and spread on greased cookie sheet. Cool and then break into pieces
Marshall Wigglesworth - Public Works, 1998
- 2 sticks butter
- 1 1/2 cups sugar
- 2 eggs, well beaten
- 1 1/2 cups flour
- 1 cup nuts (walnuts)
- 2 cups fresh cranberry's
Mix well, bake in a 9 x 13 pan for 350 degrees for 45 minutes. Cool before cutting (make a day ahead to keep berries whole).
Jean Turner - Public Works - 1997
- 1 Box White Cake Mix
- 2 Boxes Pistachio Instant Pudding
- 1 Cup Vegetable Oil
- 3 Eggs
- 1 Cup 7-Up
- 1/2 Cup Nuts
- 1 1/4 Cups Cold Milk
- 8 oz Cool Whip
Combine Cake Mix, 1 Box Pistachio Instant Pudding, Oil, Eggs, 7-Up and Nuts. Mix Well and Pour into Greased 9" X 13" Cake Pan: Bake at 350 Degrees for 30-35 minutes; Cool Cake: Add Cold Milk to remaining box of Pudding Mix, whip until thick. Fold in Cool Whip; Frost Cake; Keep in Refrigerator: Garnish with Chopped Nuts, If Desired.
CHERRY/PINEAPPLE BURST PIE
Jean Turner - Public Works, 1997
- 1 Graham Cracker Pie Crust, 6 oz
- 1 Can (14 oz) Sweetened Condensed Milk
- 1/4 Cup Lemon Juice
- 1/2 Teaspoon Vanilla
- 4 oz Cool Whip
- 1 Cup Crushed Pineapple (drained)
- 1/2 Cup Chopped Pecans
- 1/2 Cup Maraschino Cherries, Chopped
Combine Condensed Milk, Lemon Juice and Vanilla, Mix until well blended: Fold in remaining ingredients, One At A Time, Mixing Well After Each Addition: Pour into Crust: Freeze until Firm, 2 to 3 Hours: Let stand at room temperature before serving.
PINEAPPLE SHEET CAKE
Jean Turner - Public Works, 1997
- 2 Cups Self Rising Flour
- 2 Cups Sugar
- 2 Eggs
- 1 20 oz Can Crushed Pineapple (Undrained)
- 1 Cup Chopped Pecans
Combine all ingredients in a bowl and mix by hand: Pour into a greased, floured 9 X13 Pan: Bake at 350 Degrees for 40 minutes until done.
- 1 8 oz Package of Cream Cheese (Room Temp)
- 2 Cups Confectioners Sugar
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Almond Extract
- 1/2 Cup (1 Stick Butter) Room Temp
Combine all ingredients and Mix until Smooth. Frost Cake while Hot. Let Cool on a Rack for 4 hours, Then Refrigerate.
Annetta Beazlie - Public Works, 1993
- 2 cups Self-rising Flour
- extra baking powder (1 tsp.)
- 1 cup Sugar
- 1/2 cup Butter, melted or softened
- 1 cup Milk
- 2 teaspoon vanilla extract
- 2 cans of any flavor pie filling or canned fruit, including the juice
Mix Flour, Sugar & Butter to make a batter, and pour into a 9 x 13 pan (crust raises to the top while baking). Spoon pie filling over batter. Sprinkle with additional sugar. Spoon a little extra water on top of everything (if you use canned fruit, omit the extra water). Bake in 350 oven until brown.
MARY'S CREAM CHEESE COOKIE BARS
- 1 box white or yellow cake mix (without pudding)
- 1 egg
- 1 cup chopped nuts
- 1 stick of Butter
Pat into 9 x 13 x 2 inch baking dish
- 1 8-oz. cream cheese (Do Not use Fat-Free)
- 1 box confectioners sugar
- 2 eggs
Pat over cake, Bake at 350 degrees for 35-40 minutes.
Annetta Beazlie - Public Works - 1994
- 1 10 oz. bag mini-bites pretzels
- 1 28 oz. bag Eagle Brand Vanilla flavored Candy Coating
- 2 cups Rice Krispies
Crush pretzels and heat candy coating in microwave until soft. Mix pretzels & Rice Krispies in Candy Coating. Spoon small balls onto wax paper and let cool or refrigerate.
STRAWBERRY LAYER DESSERT
Sandy Woods - Public Works, 1978)
History: I received this recipe from a friend of mine in 1978. It has always been a great hit. I have a lot of fun with people trying to guess what the crust is made out of. (I don't tell them right of way, I like to keep them guessing).
- Pretzels, crushed fine, 2 cups
- Sugar, 3 Tbs
- Butter, 3/4 cup
- Cream cheese, 1 - 8 oz.
- Cool whip, 1 - 8 or 9 oz.
- Sugar, 1 cup
- Frozen strawberries, 2 - 10 oz. containers
- Jello, strawberry, 1 large package
- 2 cups boiling water
Mix crushed pretzels, sugar & butter, press into a greased 9 x 13 pan & bake at 375ï¿½ for 8 - 10 min. Mix cream cheese & sugar together until creamy, fold in cool whip & spread on COOL crust.
Dissolve jello in 2 cups boiling water, add partially thawed strawberries, let cool 10 minutes, pour over filling and refrigerate until set.
KEY LIME CAKE
Sharon Nataline - Public Works, 1993
History: This recipe was originally published in the Gainesville Sun. The trick is not to over-bake the cake. I have a lot of fun with this one, also, because when everyone sees a green cake, they naturally think it's a pistachio cake. When I tell them it's a Key Lime Cake, they always say "I've never heard of a key lime cake".
- 3/4 cup oil
- 3/4 cup orange juice
- 5 eggs
- 1 3-ounce package lime-flavor gelatin
- 1 package lemon-flavor cake mix
- 1/4 cup lime juice (I use 1/3 cup)
- 5 to 6 tablespoons confectioners' sugar (I use 5 Tbs)
- 1 8-ounce package cream cheese, softened
- 4 Tbs (1/2 stick) butter, softened
- 1 tsp vanilla
- 1 1-pound box confectioners' sugar (I use 2 1/2 cups or to taste)
Combine the oil, orange juice, eggs, gelatin and cake mix, beating until smooth. Pour into a greased and floured 9 x 13 pan and bake at 350 for 20 to 30 minutes, or until cake tests done. Do not overbake. Take cake from oven and prick top all over with a fork. Combine the lime juice and confectioners' sugar, stirring until smooth, and drizzle over the cake.
To make the frosting, beat the cream cheese and butter until smooth, beat in the vanilla, then beat in the sugar until creamy consistency is reached. Spread over cooled cake.
(Makes about 2 pounds)
- 2/3 cup undiluted evaporated milk
- 2 cups (11ï¿½ oz pkg) Milk Chocolate Morsels
- 1ï¿½ cups sugar
- 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Chill until firm. Cut into 1ï¿½-inch squares.
BUTTERSCOTCH FUDGE: Substitute 2 cups (12-ounce package) Butterscotch Morsels for Milk Chocolate Morsels.
MINT FUDGE: Substitute 2 cups (12-ounce package) Mint Flavored Chocolate Morsels for Milk Chocolate Morsels.
SEMI-SWEET FUDGE: Substitute 1ï¿½ cups (9-ounce package) Semi-Sweet Morsels for Milk Chocolate Morsels.
GRANNY'S POTATO CANDY
Talitha Dianne Fain, Alachua County Fire Rescue
- 1 small white potato
- ï¿½ tsp. Vanilla flavoring
- 1 box confectioners sugar
- crunchy peanut butter
Peel and boil the potato until soft approximately 12-15 minutes drain well. Mix (with an electric mixer/ Granny used a wooden spoon) with vanilla and then gradually add sugar until it makes smooth dough. Roll out on waxed paper into a rectangle and spread with peanut butter (as thick as you like). Roll up jellyroll style and chill until well chilled. Cut into pinwheel slices and serve.
Granny always made this rich tasty candy at Christmas, since it gets soft during hot weather when not refrigerated. She also made Fried apple pies from the apples she had dried, but that's another Alabama old time favorite of mine.
WICKED RUM CAKE
- 1 package pudding-in-the-mix white cake mix
- 1 package pudding-in-the-mix yellow cake mix
- 4 eggs
- ï¿½ c. each rum, water, oil (or applesauce)
- Optional: pecans
Mix ingredients thoroughly. Pour into greased, floured pan (9' X 13') (Optional: add a layer of pecans to the bottom of the pan before pouring in the batter.)
Cook at 350-375 degrees Fahrenheit for 45-60 minutes. The cake is done when a clean, dry knife (or toothpick) inserted into the center comes out with just a few dry crumbs.
Cool the cake. Then poke holes into it (I use a wooden spoon handle.) Pour the hot glaze over it.
- 2 c. sugar (or Splenda)
- 2 bars of margarine (or butter)
- 1 c. rum
Combine ingredients and heat in saucepan until the mixture comes to a boil. Pour over cake, evenly, lifting the sides as you go.
SAUCES, DIPS, ETC.
- 1 cup coffee creamer
- 1 cup instant chocolate mix
- 2/3 cup instant coffee crystals
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
Combine all ingredients. Add 2 Tbs. or more to a mug of hot water, stir and Enjoy.
NOTE: not edible
Christa Claypool Public Works, 1998
- 4.12 oz. cinnamon (craft store sells 3 oz for .99
- 3/4 cup applesauce
Mix well, roll out to 1/4 inch thickness. Cut shapes with cookie cutters and let dry. Makes 12 to 15 ornaments.
BILL'S TURKEY DIP
- 3c. Turkey, shredded
- ï¿½c. Walnuts, finely chopped
- 1c. Mayonnaise
- 1c. Sour Cream
- Salt and Pepper to taste
Turkey and walnuts should be finely chopped in a food processor. Combine with remaining ingredients. Add more or less sour cream to desired consistency. Serve chilled with crackers. Makes a great sandwich, too!
Jean Turner - Public Works - 1998
- 1 can water packed tuna, drained well
- 1 8 oz package cream cheese, softened
- 1 tbs. mayo
- 1 small onion, minced
- hot sauce to taste
Mix all ingredients, chill and serve with your favorite crackers.
CHESAPEAKE CRAB DIP
Rick Wolf - Codes Enforcement, 1997
- 1 can "Blue Crab" white crab meat, drained
- 1 16 oz Cream Cheese
- 1 Tbs Miracle Whip Salad Dressing
- 1 Tbs Cocktail Sauce
- 10 - 15 drops Tabasco Sauce
- 1 Tsp Old Bay Crab & Seafood Seasoning
Mix all ingredients together and shape into a loaf, pour additional cocktail sauce over crab dip. Serve with crackers of your choice.
The Old Family Recipe for Any Type of Food
Cyndi Morton, Court Services