Wednesday, September 24, 2008

WANTED: A recipe to impress

On Thursdays at my church the ladies get together at 11am for a potluck/social. I have been told that it's mostly the elder ladies that attend. Everyone is welcome ofcourse. I happen to love being in the presence of older ladies, (grandma types). I love to hear their stories and listen to their wisdom. I need a recipe for something that will impress them. I know they have many cooking years on me and I dont want to embarass myself. If any of you ladies have any suggestions on a dish suitable for 11am I am very interested. I wont be going this Thursday because this window replacement project is a two day event, but next thursday I would like to go. Have a great day!!!


Shirla said...

Oh that sounds wonderful, I enjoy talking with older ladies too. They have so many interesting stories and things to say. In the neighbor hood I grew up there was a lady that lived there names Mrs. Anderson, I didn't really talk to you much while I was growing up. When I got older and had my two girls the girls and I lived with my Mama and Daddy whole going through my divorce and me and Mrs Anderson got really close. I used to take a walk very evening after dinner and would always end up on her front step talking with her until it got dark. Our talks are a wonderful memory for me now, she was an amazing lady.

What type of recipe are you looking for? Main dishes, desserts, sides, or appetizer's?

Shirla said...

This one should knock their socks off! ;) It is always a super BIG hit when I take it to potlucks and such and it is very easy to make.
* Exported from MasterCook *
Fall Harvest Cake
Recipe By :Lynda McCormick
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------
1 1/2 cups sugar
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup oil
1/2 teaspoon vanilla
4 eggs
2 cups flour
15 ounce can pumpkin
1 apple -- cored and peeled and chopped
1/2 cup pecan -- chopped
2 teaspoons vanilla
1/2 cup butter
8 ounces cream cheese
3 1/2 cups powdered sugar
Mix the first 10 ingredients together; add flour, 1/2 cup at a time. Blend in pumpkin. Fold in apples and pecans. Pour into a greased and floured bundt pan: bake in a preheated 350 degree oven for 70 minutes. Cool 20 minutes in the pan. Remove and complete cooling on a rack.
Make frosting by blending vanilla, butter,& cream cheese together; add enough powdered sugar until desired spreading consistency is reached.
Frost cake when cool.
"Gooseberry Patch: Flavors of Fall." And posted by: Nancy

Shirla said...

I forgot to add one of my side notes about the Fall Harvest cake recipe. I normally make this without the nuts/pecan's because there are so many people with peanut allergies and such. It taste just as good without them I think.

Shirla said...

Here is one that was my Daddy's favorite:

Shirla's Mock Éclair's:

1 cup sugar
1/8 teaspoon salt
1/3 cup cocoa
1/4 cup milk
1/2 stick of margarine
1 teaspoon vanilla
Mix sugar, salt, cocoa & milk in sauce pan, bring to boil, boil for 1 minute. Add marg., vanilla. Set aside to cool.

Butter a 9x13 pan with marg. then layer with a single layer Graham Crackers in pan, set aside.

2 small packages French Vanilla instant pudding mix
3 1/2 cups Milk
8 oz. Cool whip
Mix pudding & milk for 2 minutes. Fold in cool whip. Pour filling into pan on top of graham crackers. Then pour the chocolate topping over the filling, spread out over the filling. Refrigerate until ready to serve

Shirla said...

I've only made the Fall Harvest Cake in my Pampered Chef tube/bundt stoneware.

Shirla said...

Yes, but I don't think I have it in my Gmail recipes folder. I will type it up later tonight and send it to you. It's real easy and uses pancake mix, ham and cheese, egg, green peppers and onions.

Elizabeth said...

Here's a dip dish if you want to serve something hot

1 cup parmesan cheese (not the kraft kind, the real kind)
1 cup mayo (reg. not light or reduced fat)
8 oz of shredded mozzarella cheese
1 can artichoke hearts
1/2 tsp garlic powder

combine all ingredients and mix well. Bake in ungreased pan at 350 degrees for 30-35 mins until golden brown on top. Serve with crackers

Shirla said...

About the chicken rice dish I posed about today. I use boneless chicken breast, mainly because I always have a ton in the freezer. My aunt used to use whole cut up chicken and after it was done she would transfer it to a big bowl and as she was doing that she would get the bones out. I'm to lazy to do all that. lol

Shirla said...

Shirla's Quiche
Preheat oven to 350.
Cube ham, green peppers and onions and then place in the bottom of
a greased 9x13 inch pan.

In large bowl mix 1 cup pancake mix, salt and pepper, 2 cups milk, 5 eggs. beat for 3 minutes on high. Spread evenly over ham mixture. Top with crushed cornflakes and 1/4 cup melted margarine. Bake 50-60 minutes or until golden brown.

Shirla said...

It's been a long time since I made Monkey bread.