Diversity Cookbook

Welcome to the Equal Opportunity Advisory Committee Diversity Cookbook. This is a collection of recipes that have been submitted by employees of Alachua County and the Library District. Just click on the section you wish to view to see the recipes. It is a work in progress. Feel free to send recipes to the EO Office, attention Jacquelyn Hart or jjh@alachuacounty.us.

Vegetable Dishes
Couscous With Spinach and Kidney Beans

Kristen Nowicki, Growth Management

Ingredients


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: ½ 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.

Preperation Instructions

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 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.
Corn Souffle

Ingredients


6 cans Creamed Corn
3 cans Whole Kernel Corn
6 Eggs
1 Handful Self-Rising Flour
½ c. Milk
6 Tbsp. Butter

Preperation Instructions

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.
Asparagus Casserole

Ingredients


6 cans asparagus
3 cans Cream of Mushroom Soup
6 Hardboiled Eggs
1 Bag Cheese Puffs, or 1 box Cheese Nips Crackers

Preperation Instructions

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.

Serves 12
Southern Style Collards

Cathy Ernst - Public Works

Ingredients


2 Bunches of Collards
1 package of salt pork

Preperation Instructions

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

Ingredients


2 cans sweet potatoes
½ cup butter
½ cup brown sugar
6 Tbs. crushed pineapple
cinnamon
nutmeg

Preperation Instructions

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.
Spinach Casserole

Morgan Jolley - Public Works - 1998

Ingredients


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)

Preperation Instructions

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.
Zucchini Cobbler

Flora Sprout - Public Works

Ingredients


8 cups chopped seeded peeled zucchini (about 3 lbs)
⅔ cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg

CRUST

4 cups all-purpose flour
2 cups sugar
1 ½ cups cold butter or margarine
1 tsp. ground cinnamon

Preperation Instructions

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.

For crust:
combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir ½ 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.
Soups Salads and Side Dishes
Hurricane Soup

Susan Nelson - E911

Ingredients


1 lb ground beef
3 cans water
4 stocks and tops of celery, chopped
4-6 carrots, chopped
1 can tomatoes
10 whole peppercorns
½ tsp thyme
1 tsp salt
1-½ cups elbow noodles (dry, optional)

Preperation Instructions

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.

Additional Information

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!
Noodle Kugel

Ingredients


1 pound cottage cheese
3 ounces cream cheese, softened
2 cups milk
3 eggs
Juice of one lemon
¾ cup sugar
1 teaspoon vanilla extract
½ pint sour cream
1 cup yellow muscat raisins
8 ounces medium egg noodles
Cinnamon
Sour cream as garnish

Preperation Instructions

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

Ingredients


large cabbage
3 Tbs vinegar
1 bunch green onions
2 Tbs sugar
1 pkg Ramen soup mix
2 TB sesame seeds
1 Tsp Ground pepper

Preperation Instructions

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.
Californa Pistachio Mushrooms

Barbara Allen - Public Works, 1995

Ingredients


20 Medium sized Mushrooms
3 Tbs minced onion
7 Tbs Butter
¾ cup Dry Bread Crumbs
½ cup Chopped Pistachios
2 Tbs Fresh Parsley
¼ ts. Marjoram (optional)
¼ ts. Salt

Preperation Instructions

Preheat Oven 350½

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

Ingredients


1 9 oz can Tuna (or 2 6 oz cans can be used)
1 tsp. Curry Powder
¾ cup Sour Cream
¾ cup Mayonnaise
2 tsp. Lemon Juice
1 Tbs. Soy Sauce
Small can sliced Water Chestnuts
2 ½ oz can Chinese Noodles
½ cup Cashew Nuts
1 Package Pita Bread (Wheat or White)
Sliced Tomatoes
Sliced Cucumbers

Preperation Instructions

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

Ingredients


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

Preperation Instructions

Cook pasta and spinach according to directions, drain well. Mix with remaining ingredients and refrigerate several hours before serving.
Pea Salad

Cathy Ernst - Public Works

Ingredients


1 can sweet peas, (small young peas preferred)
2 boiled eggs
1 small onion chopped
(½ cup)Mayonnaise

Preperation Instructions

Drain peas, chop eggs and onion. Add Mayonnaise and stir well. Season with salt and pepper. Refrigerate until well chilled.
Sauces Dips Etc
Cappucino Mix

Ingredients


1 cup coffee creamer
1 cup instant chocolate mix
⅔ cup instant coffee crystals
½ cup sugar
1 tsp. cinnamon
½ tsp. nutmeg

Preperation Instructions

Combine all ingredients. Add 2 Tbs. or more to a mug of hot water, stir and Enjoy.
Christmas Ornaments

Christa Claypool Public Works, 1998

Ingredients


4.12 oz. cinnamon (craft store sells 3 oz for .99
¾ cup applesauce

Preperation Instructions

Mix well, roll out to ¼ inch thickness. Cut shapes with cookie cutters and let dry. Makes 12 to 15 ornaments.

Additional Information

NOTE: not edible
Bill's Turkey Dip

Ingredients


3c. Turkey, shredded
½ c. Walnuts, finely chopped
1c. Mayonnaise
1c. Sour Cream
Salt and Pepper to taste

Preperation Instructions

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!
Tuna Dip

Jean Turner - Public Works - 1998

Ingredients


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

Preperation Instructions

Mix all ingredients, chill and serve with your favorite crackers.
Chesapeake Crab Dip

Rick Wolf - Codes Enforcement, 1997

Ingredients


1 can " Blue Crab" white crab meat, drained
1 16 oz Cream Cheese
1 Tbs Miracle Whip Salad Dressing
10 - 15 drops Tabasco Sauce
1 Tsp Old Bay Crab & Seafood Seasoning

Preperation Instructions

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

Preperation Instructions

Publix: 376-1217
Meat Dishes
Spicy Taino Chicken

David Velez

Ingredients


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
¼ teaspoon saffron threads
½ teaspoon ground cumin seeds
½ cup olive oil
2 teaspoons paprika
¾ cup Spanish brandy
3 chopped green onions
2 medium tomatoes, chopped
¾ cup chicken stock
½ cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Preperation Instructions

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.

Additional Information

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.

Serves 4

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.
Salmon Patties

Cathy Ernst - Public Works

Ingredients


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

Preperation Instructions

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

Ingredients


1 Tbs Olive Oil
1 Lb boneless, skinless Chicken Breast, cut into cubes
¼ cup chopped Onions
1 cup Chicken Broth
1 can (4 oz) chopped Green Chilies
1 can (19 oz) white kidney beans (Cannellini), undrained

SPICE BLEND

1 tsp. California Style Blend Garlic Powder
1 tsp. Ground Cumin
½ tsp. Oregano Leaves
½ tsp. Cilantro Leaves
¼ tsp. Ground Red Pepper

Preperation Instructions

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.
Mexican Casserole

Annetta Beazlie - Public Works - 1993

Ingredients


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
1 large pkg plain Dorito Chips
shredded cheddar cheese (sprinkle on top to suit you) (I use Colby-Jack Cheese)

Preperation Instructions

Cook hamburger and onions until done, drain grease. Mix meat mixture, mushroom soup, chicken soup, ranch style beans and rotel tomatoes in large bowl.

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.

Bake in oven at 350-375½ until it bubbles good and cheese is melted.

Additional Information

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)
Chicken Wings

Mike Fay - Public Works, 1994

Ingredients


1/8 cup Worcestershire Sauce
¼ cup Teriyaki Marinade/Sauce
3 Tablespoons Horseradish Sauce
3 Tablespoons Lemon Juice
¼ cup Louisiana Hot Sauce
1 Teaspoon Tabasco sauce
2 Teaspoons Garlic Powder
2 Tablespoons Cajun Spice

Preperation Instructions

Marinate wings overnight, then deep fry, can bake if you prefer.
Crawfish Etoufee

Talitha Dianne Fain Alachua County Fire Rescue

Ingredients


2½ lbs. Crawfish tail meat
4 cups chopped onions
1 ¼ 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)

Preperation Instructions

Sautee vegetables until onions are transparent in 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 ½ cup chopped jalapeno in place of 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

Ingredients


1 Tb butter
1 med onion
½ cup green chilies or Tostito salsa
1 pkg cream cheese (8 oz softened)
3 ½ cups cooked chicken breast
8 tortillas (flour)
2 cup whipping cream

Preperation Instructions

Melt butter in large skillet over medium heat, add onion, saut½ 5 min. Add salsa or chilies, saut½ 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.
Oven-Barbeque Chicken

Ruth Raymer

Ingredients


Chicken
BBQ sauce (can be honey-flavored)
Honey (unless using honey-flavored sauce)
Margarine

Preperation Instructions

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

Ingredients


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

Preperation Instructions

Alternative Preparation

Convince someone else to share and talk them into doing steps 1 through 8.

Additional Information

This recipe is complex and may require advance preparation. Make sure you follow each step in order to ensure good results.
Cakes Cookies and Candies
Spiced Pumpkin Cheesecake

Submitted by Dottie Cruse ACFR HQ

Ingredients

Crust:

1 cup pecans
2 Tablespoons sugar
1 cup graham cracker crumbs
5 Tablespoons melted butter
Filling:

4 8oz. Cream cheese (room temperature)
1¼ cups sugar
3 large eggs
½ teaspoon cinnamon
1 Tablespoon vanilla
¼ Teaspoon ginger
1 15oz. Can pumpkin

Preperation Instructions

Crust:
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.
Filling:
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

Ingredients


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)

Preperation Instructions

When toasting coconut in the oven watch it carefully to get the golden color it burns easily.

Instructions

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

Ingredients


1 pint Fresh Fruit, or 1 can Fruit (drained)
1c. Milk
1c. Sugar
1c. Flour

Preperation Instructions

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.
Earthquake Cake

Ingredients


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

Preperation Instructions

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 350½ for 1 hour or until good and brown.
Maple Pumpkin Cheesecake

Ingredients


1 ¼ cups Sunshine Graham Cracker Crumbs
¼ cup sugar
¼ 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
¾ cup pure maple syrup
1 ½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Maple Walnut Raisin Glaze (recipe follows)

Preperation Instructions

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, ¼ 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 ½ cup maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add ½ cup chopped Diamond Walnuts and ½ cup Sun Maid Raisins (½ cup pecans can be used instead of raisins)

Cool slightly. Spoon over cheesecake
Chocolate Sheet Cake Recipe

Ivy M. Bell Planning & Development

Ingredients


2 Cups sifted plain flour
2 Cups Sugar

1 Cup water
4 Tablespoons Hershey' s Cocoa
2 Sticks Margarine or Butter

1 Teaspoon Baking Soda
½ Cup Buttermilk
2 Eggs

4 Tablespoons Cocoa
1 Stick Margarine or Butter
6 Tablespoons Buttermilk
1 Teaspoon Vanilla

Preperation Instructions

Cake:

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.

Mix:

1 Teaspoon Baking Soda
½ 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.

Frosting:

Bring to a boil in saucepan:

4 Tablespoons Cocoa
1 Stick Margarine or Butter
6 Tablespoons Buttermilk

Remove from heat and add:

1 Teaspoon Vanilla

Add 1 cup Chopped pecans (optional)and 1 Box Powdered Sugar. Mix well and spread on cake.
Creamy Banana Pudding

Ingredients


1 (14 OZ) can Eagle Brand Sweetened Condensed Milk
1 ½ 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

Preperation Instructions

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 ½ 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

Ingredients


1 Betty Crocker Butter Pecan cake mix
4 eggs
¾ cup oil
1 cup milk
1 can Coconut Pecan Icing
½ cup chopped nuts (pecans) - divided

Preperation Instructions

Mix cake mix, oil, eggs & milk. Mix in icing and ¼ 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

Ingredients


½ cup white Karo Suryp
1 cup sugar

Preperation Instructions

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
Cranberry Bars

Marshall Wigglesworth - Public Works, 1998

Ingredients


2 sticks butter
1 ½ cups sugar
2 eggs, well beaten
1 ½ cups flour
1 cup nuts (walnuts)
2 cups fresh cranberry' s

Preperation Instructions

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).
Watergate Salad

Jean Turner - Public Works - 1997

Ingredients


1 Box White Cake Mix
2 Boxes Pistachio Instant Pudding
1 Cup Vegetable Oil
3 Eggs
1 Cup 7-Up
½ Cup Nuts
1 ¼ Cups Cold Milk
8 oz Cool Whip

Preperation Instructions

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

Ingredients


1 Graham Cracker Pie Crust, 6 oz
1 Can (14 oz) Sweetened Condensed Milk
¼ Cup Lemon Juice
½ Teaspoon Vanilla
1 Cup Crushed Pineapple (drained)
½ Cup Chopped Pecans
½ Cup Maraschino Cherries, Chopped

Preperation Instructions

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

Ingredients


2 Cups Self Rising Flour
2 Cups Sugar
2 Eggs
1 20 oz Can Crushed Pineapple (Undrained)
1 cup Chopped Pecans

1 8 oz Package of Cream Cheese (Room Temp)
2 Cups Confectioners Sugar
1 Teaspoon Vanilla
½ Teaspoon Almond Extract
½ Cup (1 Stick Butter) Room Temp

Preperation Instructions


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.

ICING

1 8 oz Package of Cream Cheese (Room Temp)
2 Cups Confectioners Sugar
1 Teaspoon Vanilla
½ Teaspoon Almond Extract
½ 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.
Cobbler

Annetta Beazlie - Public Works, 1993

Ingredients


2 cups Self-rising Flour
extra baking powder (1 tsp.)
1 cup Sugar
½ 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

Preperation Instructions

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

Mary Cox

Ingredients


1 box white or yellow cake mix (without pudding)
1 egg
1 cup chopped nuts
1 stick of Butter

1 8-oz. cream cheese (Do Not use Fat-Free)
1 box confectioners sugar
2 eggs

Preperation Instructions

MIX:

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

TOPPING:

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.
Pretzel Candy

Annetta Beazlie - Public Works - 1994

Ingredients


1 10 oz. bag mini-bites pretzels
1 28 oz. bag Eagle Brand Vanilla flavored Candy Coating
2 cups Rice Krispies

Preperation Instructions

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 Layered Dessert

Sandy Woods - Public Works, 1978)

Ingredients


Pretzels, crushed fine, 2 cups
Sugar, 3 Tbs
Butter, ¾ 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

Preperation Instructions

Mix crushed pretzels, sugar & butter, press into a greased 9 x 13 pan & bake at 375½ 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.

Additional Information

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).
Key Lime Cake

Sharon Nataline - Public Works, 1993

Ingredients


¾ cup oil
¾ cup orange juice
5 eggs
1 3-ounce package lime-flavor gelatin
1 package lemon-flavor cake mix
¼ cup lime juice (I use ¾ cup)
5 to 6 tablespoons confectioners' sugar (I use 5 Tbs)

Frosting:

1 8-ounce package cream cheese, softened
4 Tbs (½ stick) butter, softened
1 tsp vanilla
1 1-pound box confectioners' sugar (I use 2 ½ cups or to taste)

Preperation Instructions

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.

Additional Information

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" .
Holiday Fudge

Ingredients


⅔ cup undiluted evaporated milk
1½ cups sugar
½ cup chopped pecans or walnuts
¼ teaspoon salt
1 teaspoon vanilla extract

Preperation Instructions

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 1½ -inch squares.

Additional Information

(Makes about 2 pounds)
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 1½ cups (9-ounce package) Semi-Sweet Morsels for Milk Chocolate Morsels.
Granny's Potato Candy

Ingredients

1 small white potato
½ tsp. Vanilla flavoring
1 box confectioners sugar
crunchy peanut butter

Preperation Instructions

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

Ruth Raymer

Ingredients


1 package pudding-in-the-mix white cake mix
1 package pudding-in-the-mix yellow cake mix
4 eggs
½ c. each rum, water, oil (or applesauce)
Optional: pecans
Glaze

2 c. sugar (or Splenda)
2 bars of margarine (or butter)
1 c. rum

Preperation Instructions

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.

Additional Information

Combine ingredients and heat in saucepan until the mixture comes to a boil. Pour over cake, evenly, lifting the sides as you go.
Breads
Red Lobsters Biscuits

Ingredients


2 cups flour
½ tsp salt
3 tbs powdered sugar
½ cup shortening
⅔ cup milk
8 oz shredded cheddar cheese
1 stick margarine or butter
1 tsp garlic powder (or finely minced)
¼ cup minced parsley

Preperation Instructions

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

Ingredients


2 cups self-rising flour
¾ cup Mayonnaise
1 tbs sugar
1 cup milk
¼ cup shredded cheddar cheese
½ tsp garlic powder
3 tbs melted butter or margarine
muffin paper liners

Preperation Instructions

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 Crecent Rolls

Ron McElhiney' s - Public Works, 1995

Ingredients


2 cans Pillsbury Crescent Rolls
1 (8-oz) pkg. cream cheese
½ cup Sugar
½ cup Coconut
2 tbs. grated Orange Rind
GLAZE

¼ cup Butter
¾ cup Sugar
½ cup Sour Cream
2 Tbs. Orange Juice

Preperation Instructions

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 350½ for 15-20 minutes, until light golden brown. Remove from oven; while warm top with glaze.
GLAZE
Mix in saucepan and boil 3 minutes, stirring occasionally. Refrigerate. These melt in your mouth!