|
|
Examiner
  • Dixie Ryan: Food family, and lots of chocolate

  • All of the grandkids are back in school and the Christmas decorations are stored away for next year. The new year celebrations all ended at about 9 p.m. and we woke up bright and early on New Years Day to begin 2013.

    • email print
  • All of the grandkids are back in school and the Christmas decorations are stored away for next year. The new year celebrations all ended at about 9 p.m. and we woke up bright and early on New Years Day to begin 2013.
    So we  begin a New Year and lots of new recipes. I had some very exciting news this past week. One of our dearest friend, Robert and Elizabeth Miksa, Gdansk, Poland, are visiting the United States and I will get to see them this coming weekend. They are dear, precious people who spend a month with us in 1990. I have spent lots of time in their home and it will be a fun time to recall our memories.
    Polish food is good stuff (at least most of the time) and my favorites are bigos (Polish Stew) and cinnamon bread.
    During the holidays we had a party at grandma’s and played some  board games. All of the girls are crazy (I mean moms and granddaughters) about chocolate. Some of them are truly addicted, so I made a Triple Chocolate Cake recipe that a friend Marina Austerman gave us. It was really good.
     
    Triple Chocolate Cake
    1 12-ounce package chocolate chips
    1 two-layer size chocolate cake mix
    1 4-ounce package instant chocolate pudding mix
    4 eggs
    1 cup sour cream
    1⁄2 cup water
    1⁄4 cup oil
    1 teaspoon vanilla flavoring
    Grease bundt cake with Crisco (do not use oil)
    In large mixing bowl, combine all ingredients except chocolate chips. Blend at medium speed for 4 minutes. Fold in chips. Bake at 350 degrees until knife inserted comes out clean.
     
    Gooey Butter Cake was an alternative for those who did not want chocolate, and it was great too.
    Melt one stick of butter in large cake pan (9 x 13). To this add one package yellow cake mix or butter cake. Add two eggs, 1⁄2 cup nuts and mix thoroughly. Mix will be stiff so  spread with a fork over bottom of pan. Mix in a bowl one 8-ounce package of cream cheese, two eggs, one box powdered sugar. Pour over cake and bake 35 to 40 minutes at 350 degrees.
     
    Peaches Blueberry Cake
    Drain a 15-ounce can sliced peaches. Place peach slices on bottom of large baking dish or pan. Using blueberry bread or muffin mix (with a can of blueberries in the box) place blueberries over the top of the peaches. Then sprinkle dry muffin mix over blueberries and smooth out top. Melt one stick butter or margarine and pour over dry mix. Bake at 350 until knife comes out clean. Serve warm with vanilla ice cream on top.
     
    Punch
    Page 2 of 2 - 4 cups Ocean Spray Cranberry Juice
    1 6-ounce frozen lemonade
    1 6-ounce frozen orange juice
    1⁄4 cup sugar (Splenda works well)
    4 cups ginger ale or club soda
     
    A few of us went to the cemetery to make sure that the “Bear” had a New Year’s rose on his gravesite.
     Without my knowledge two of the youngest granddaughters poured some of the punch and left a piece of chocolate cake for grandpa. I knew they were up to something when they kept giggling and carrying on. I just hope that the “Bear” somehow got that down before the varmits got it.
    See you next week.
     
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
     
      • calendar