Jelly Cake

Ingredients:

1 box duncan hines butter batter cakemix, plus ingredients to make cake
2 lb jar of apple jelly
1 pkg 3 oz., raspberry jello
1/4 tsp lemon extract
1/4 tsp vanilla extract
**
shredded coconut, if desired for top (optional)

Directions:

The night before you fix your cake fix the jelly by combining the last four ingredients and refrigerate.

Preheat oven to 350°F. Grease and flour two 8 or 9 inch cake pans. Bake cake as directed. Cool completely. Split layers equally to make four layers.

Spread jelly mixture between layers, on top and sides of cake. Sprinkle with coconut if desired. Keep refrigerated.

* My dad loved this cake it was made with Rex jelly.  You can no longer purchase this in grocery stores but you can find it at:  www.mamajscabin.com

Orangeade

Ingredients:

2 cups water
1 1/2 cups white sugar
6 cups water
1 1/2 cups freshly squeezed orange juice
1/3 cup freshly squeezed lemon juice

Directions:

Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup.

Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.

Candied Jalapeños (Cowboy Candy)

Recipe from tastykitchen.com. One popular and easy appetizer you see on a lot of holiday party tables is cream cheese topped with some sort of spicy jelly. Dress up the dish with a lip-tingling jar of “cowboy candy,” or candied jalapeño. It’s easy to make and very pretty; for added holiday cheer, use a mix of green and red peppers. Be forewarned: These are totally addictive.

3 pounds fresh jalapeño peppers, washed

2 cups cider vinegar

6 cups white granulated sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Wearing gloves, remove and discard stems from all of the jalapeño peppers. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the top rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean damp paper towel and fix on new two-piece lids to finger-tip tightness.

If eating right away, place jars in refrigerator. To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label. To serve, spoon candied jalapenos on top of cream cheese and serve with crackers.

Yield: 4 (8-ounce) jars

Pineapple Cheese Ball

Ingredients:

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 teaspoon lemon-pepper seasoning
1 teaspoon seasoned salt
2 cups chopped pecans, divided
Assorted crackers

Directions:

In a large bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and 1/2 cup pecans. Place on a sheet of plastic wrap; shape into a ball. Refrigerate overnight.

Just before serving, roll cheese ball in remaining pecans. Serve with crackers.


Yield: 3-1/3 cups.

Nachynka (Cornmeal)

Ingredients:


1/4 c. butter
1/4 cup oil
1 medium sized onion, peeled, chopped
1 c. cornmeal
1 1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. boiling water
1 egg
1 c. milk

Directions:

Pre-heat oven to 350F.
Put butter and oil into a thick pan, add chopped onions. Saute until tender, but not brown. Remove the onions from the pan. To the drippings in the pan, add the cornmeal, salt and pepper and mix well. Fry for 5 mins., carefully so as not to brown, stir constantly.

Add the water gradually, 1/2 c. at a time while stirring over the heat. Beat the egg and add milk, then beat slightly. Add egg and milk mixture, a little at a time, to the cornmeal, stirring constantly to prevent the egg from cooking seperately. Add onions and stir.

Pour into a saucepan or casserole dish and bake for 1/2 hour. Serve hot.

Serves 4

Gluten Free Cornbread Dressing

Ingredients:

1 recipe Gluten Free Southern Cornbread
2 c. gluten free bread crumbs*
2 c. onion, diced
1 c. celery, diced
1 stick butter or margarine
1 Tbsp. poultry seasoning
1 Tbsp. rubbed sage
3/4 tsp. salt
1/2 tsp. black pepper
4 c. chicken or vegetable stock **
2 eggs, well beaten
2 Tbsp. baking powder

Directions:

Bake a recipe of Gluten Free Southern Cornbread (or any sugarless cornbread recipe). Set aside to cool. Make some gluten free bread crumbs* if you don’t have any on hand.

Dice the onions and celery.

Melt a stick of butter in a large skillet. Saute the onion and celery in the butter until the onion is transparent.

Crumble the corn bread into a really large bowl. Add the bread-crumbs, and the onion and celery, and then, all the rest of the ingredients. Stir everything really well. We’re looking for homogeneous stuff here.

Pour the dressing into a 9 x 13 casserole dish and bake at 350 degrees for at least an hour. If, after an hour, the dressing is not brown on top or is not firm in the center, keep on cooking until it is.

Gluten Free Cooking School

Nachynka (Spoonbread)

BUKOVINIAN NACHYNKA:

1 small onion, chopped fine
3 tablespoons butter
1 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3 1/2 cups scalded milk
1/2 cup light cream
2 to 3 eggs, well beaten

Cook the onion in the butter until it is tender but not brown. Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter. Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps. Cook until it thickens. Remove it from the range and blend in the cream. Beat the eggs well and fold into the cereal. Spoon into a 2-quart buttered casserole. Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour. It should have a crisp golden brown crust all around. Serves 6 to 8.

BUKOVINIAN NACHYNKA:

6 slices bacon
1 small onion, finely chopped
3 tbsp. butter or bacon drippings
1 cup cornmeal
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 1/2 cups milk, scalded
3 eggs, well-beaten
1/2 cup light cream

Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat, gently stir in the cornmeal and stir so it is coated. Add salt, pepper, and sugar.

Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone. Simmer until thickened.

Remove from heat and add eggs, cream, bacon pieces, and onion. fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

CHICKEN BROTH NACHYNKA:

Since this recipe has no fat make sure you use homemade well seasoned rich chicken broth.

1 cup corn meal
5 cups boiling rich and well seasoned chicken broth
3 egg yolks, well beaten

Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps. Cook the mixture until most of the liquid is absorbed. This mixture should not be very thick. Stir some of the hot cereal into the beaten yolks, and then blend it with the rest. Cook it over a low heat from 5 to 6 minutes. Serve hot or cold with any meat preparation. serves 7 to 9.

NACHYNKA:

1 medium onion
1/4 lb. butter
1 cup cornmeal
1 tsp. sugar
1 tsp. salt
1 quart warm milk
4 eggs, well-beaten
1 tsp. baking powder

Saute chopped onion in butter. Do not brown. Turn heat to low. Add cornmeal to butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the cornmeal begins to thicken. Remove from heat. Add the eggs and baking powder. Mix well. Pour into a greased 3-quart casserole. Bake at 325 degrees F. for 1 hour.

NACHYNKA FOR 100 PEOPLE:

1 cup diced onion
1 pound butter
6 cups cornmeal
6 quarts milk
4 cups cream
1/3 cup sugar
2 tbsp. salt
2 tsp. pepper
24 eggs
4 tsp. baking powder

Saute onions in butter. Add cornmeal and fry for a little longer. Combine milk, cream, sugar, salt, and pepper. Heat until warm, add to cornmeal, mixing constantly. Let cook till thickened (if lumpy beat with egg beater). Remove from heat and add well-beaten eggs and baking powder. Fold in gently. Pour into large greased roasting pan. Bake uncovered at 350 degrees F. for 1 to 1 1/2 hours, or until golden brown.