Recipes

Scotch Cake

2 C flour
2 C sugar
1/2 tsp salt
1/2 C margarine
1/2 C shortening
1/4 C cocoa
2 eggs
1 C water
1/2 C buttermilk
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

Preheat oven to 350
Grease 13x9x2 baking pan
Into large bowl sift flour, sugar and salt set aside. In small saucepan combine margerine, shortening, cocoa and water, bring to boiling. Pour over flour mixture, add eggs, buttermilk, soda, cinnamon and vanilla.
With electric mixer beat just until smooth. Immediately pour into prepared pan. Bake for 40-45 minutes.

Scotch Cake Icing

1/2 C margerine
1 tsp vanilla
1/4 C cocoa
2 C coconut
6 TBLS milk
1 C chopped pecans
1 PKG (pd) confectioner's sugar

In medium saucepan combine margarine, cocoa and milk, bring to just boiling. Remove from heat. Add sugar and vanilla. With spoon beat until smooth. Stir in coconut and nuts. Spread over HOT cake as soon as it is removed from oven. Cool in pan on wire rack. This cake is better eating cool.

--Submitted by Dail Jones

5 Minute Chocolate Mug Cake

4 TBLS flour
4 TBLS sugar
2 TBLS cocoa
1 egg
3 TBLS milk
3 TBLS oil
3 TBLS chocolate chips - optional
chopped nuts - optional
splash of vanilla
1 coffee mug

Add dry ingredients in mug and mix well. Add egg, milk, oil and mix well. Add chips and nuts if so desired. Stir.

Put your mug in the microwave and cook 3 minutes at 1000 watts. The cake will rise over the top of the mug but not to worry - no mess.

Allow to cool a little and tip out of mug onto a plate. Enjoy!

--Submitted by Lauri Sisney

Nieman Marcus Bar Cookie

1 box white cake mix
1 egg
1/4 cup melted butter
3/4 lb powdered sugar
2 eggs
1 8 oz package cream cheese (softened)
1 tsp vanilla or almond extract

Pre-heat oven to 325

Mix cake mix, 1 egg and melted butter with a fork into a pie-crust-dough consistency. Pat evenly into a 9 x 13 pan.

Blend the rest of ingredients until mixed. Pour over crust. Bake at 325 degrees for 50 minutes or until light brown. Makes around 36 bars.

--Submitted by Sue Groundwater

Shrimp in Charmoula

Makes 36

Charmoula is a spicy Moroccan marinade; it typically contains paprika, cumin, and garlic.

2 medium carrots, cut into 2 - inch pieces
2 celery stalks, cut into 2 - inches pieces
1 small onion, quartered
3 TBLS red wine vinegar
10 whole peppercorns
1 pound medium shrimp (about 36)
1 TBLS ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 TBLS minced garlic
3 TBLS fresh lemon juice
2 tsp olive oil
1/3 C finely chopped parsley
1/3 C chopped cilantro leaves
1/3 C tomato juice (Beth uses spicy bloody Mary mix!!!)
1/2 tsp salt
1/8 tsp freshly ground pepper
1 small head frisee or chicory

1. In a large saucepan, combine 2 QTS water, carrots, celery, onion, vinegar and peppercorns; bring to a boil. Reduce heat; simmer for 20 minutes. Return to a boil and add shrimp. Cook them through. Drain shrimp. Remove shells, leaving tail section (or not), de-vein.

2. Whisk together remaining ingredients, except greens. Add shrimp; toss to coat. Refrigerate for at least an hour or overnight. Let stand at room temperature 30 minutes before serving. Serve shrimp on the greens with marinade for dipping.

--Submitted by Beth Wilson

Cumin Yogurt Sauce

From FOOD & WINE

1 1/2 C plain yogurt
1/2 C coarsely chopped basil
1 1/2 tsp ground cumin
1 garlic clove, minced
1/2 tsp finely grated lemon zest
Salt and freshly ground pepper

Yummy when served with grilled eggplant.

--Submitted by Maria Ball

Williamsburg Gingerbread Men

8 oz molasses
8 oz cream or evaporated milk
1/2 pound butter (2 sticks)
1 1/2 C sugar
2 TBLS ginger
1/4 TBLS nutmeg
Dash cinnamon
Dash salt
1 tsp vanilla
1/2 tsp lemon juice
6-7 C unbleached flour

Warm together molasses and cream.
Cream butter with sugar, spices & salt.
Add molasses mixture to the creamed butter & spices.
Stir together, stir in vanilla & lemon juice.
Add sifted flour until a stiff dough is formed.
Chill.

Butter mold and flour lightly. Roll a piece of chilled dough into a mold, then carefully pull molded dough away from mold and place on a cookie sheet; trim edges. Cookie will be about a half inch thick. Bake at 350 degrees for 15 minutes or until edges begin to brown.

This recipe came with a reproduction mold of a Hessian soldier from Colonial Williamsburg. My mother made gingerbread soldiers every Christmas from this recipe, and I took up the tradition when I married. One year, a peace loving friend pointed out that soldiers were not very appropriate for Christmas time, so I switched to a Brown Paper Bag Co. angle mold for Christmas. I have several of their mold designs and use those at other times - a sheep, a Shaker tree of life, a fancy heart.

I put a folded kitchen towel on the table and place the mold on top for rolling. Spray shortening works great on the mold and the rolling pin - I spray the mold every three cookies. The dough really needs to be chilled. You may even want to chill the scraps as you trim so they won't be too sticky to re-roll.

--Submitted by Melissa Weaver Dunning

Created on 03/16/2007 02:37 PM by sackett
Updated on 11/26/2008 08:15 AM by sackett