Friday, April 10, 2009

Easter Food

I found this recipe in 1980 in a Jr. League of Tulsa cookbook. Have been making this ever since. Top seller in both of my restaurants! Great for Easter!

Carrot Cake
1 1/2 Cups Vegetable Oil
2 Cups Sugar
4 Eggs
2 Cups Flour
1 Tsp Baking Soda
2 Tsp Cinnamon
1/2 Tsp Salt
3 Cups Carrots, Grated
1 Can Crushed Pineapple, Small, Drained
1 Cup Chopped Pecans or Walnuts


Cream oil and sugar, add eggs, 1 at a time. Sift together dry ingredients and add to the creamed mixture. Stir in grated carrots and drained crushed pineapple. Stir in nuts. Pour into 3 greased and floured 9" cake pans or 13x9 pan. Bake at 350 for 25-30 minutes in 9" cake pans, and a little longer in 13x9 pan, or until toothpick inserted in cake comes out clean.
Make the frosting: Cream the following:1/2 cup margarine, softened and 1 box of powdered sugar, and 1 pkg 8oz cream cheese, softened. Cream until smooth. Add 1 cup of chopped pecans or chopped walnuts. Frost cake after it has cooled.


Notes: Decorate cake with orange and green decorator icing to make carrots. Be sure to have icing tips and use the small one.

Cherry Salad


So easy and delicious!!

1 Container Frozen Whipped Topping (8 ounce) thawed
1 Can Sweetened Condensed Milk (14 ounce)
1 Can Cherry Pie Filling (21 ounce)
Coconut, Pineapple Tidbits, Pecans or Walnuts Optional


Mix whipped topping, sweetened condensed milk, and cherries in a large mixing bowl. Transfer to a serving bowl, and chill at least 6-8 hours or overnite.

Coconut Cake Recipe follows for Lemon Filling
1 Package White Cake Mix (18.25-ounce)
1/4 Teaspoon Baking Powder
1/4 Cup Vegetable Oil
3 Large Eggs
1 Cup Sour Cream
1 Can Cream of Coconut (8 1/2-ounce)


In a large bowl beat cake mix, baking powder, cooking oil, eggs, sour cream and cream of coconut til blended then beat on med for 2 minutes. Bake in either cake rounds or a 13X9 pan in a preheated 350 F oven.
Cool and remove from pans and ice with cream cheese frosting garnish with coconut on top and on sides by pressing coconut into the freshly iced cake. During the holidays you can also tint some of the coconut with green food coloring.



1 Cup Sugar
1/2 Teaspoon Salt
3 Tablespoons Cornstarch
1 Cup Water
2 Teaspoons Lemon Rind
1/2 Cup Lemon Juice
2 Tablespoons Margarine
4 Large Egg Yolks


Mix sugar, cornstarch, salt, water, rind, juice, butter in a pan. Bring to a boil, stirring constantly. Boil 1 minute and stir. Remove from heat, and stir in egg yolks. Cook one minute longer, stirring constantly. Chill before spreading between layers of a coconut cake.

Notes: This is my late friend Jolene LeRoy's favorite recipe. It came from her grandmother's (Mama Moore) recipes.

If you do not want to take the time to make lemon filling you can use lemon pie filling.

Pineapple Stuffing- Make sure you have your butter softened. I have found that margarine works better than butter (bite my tongue) for this recipe, however if you use soft butter and beat until creamy the real butter is awesome!
1 Cup Butter or Margarine (12 Sticks), softened
2 Cups Sugar
8 Large Eggs
2 Large Cans Drained Crushed Pineapple
12 Slices Bread, cubed or torn
2 Teaspoons Vanilla


Cream butter and sugar; add eggs and beat well. Add pineapple and stir in bread cubes. Bake in greased 1 1/2 quart casserole for 1 hour at 350 degrees. Very nice with ham.


Happy easter everyone, have a great holiday weekend!!!!

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