Wednesday, May 20, 2009

Memorial Day Fare

Randalla's Original Strawberry Cake

This cake became an overnight sensation at my restaurant. After making one cake to try out on customers, to making over 175 of these cakes three weeks later for Mother's Day. If the berries are very ripe you should assemble the cake the day you are planning to serve it. It is helpful to cut the cakes and freeze them. Be sure to wrap in platic wrap- not foil. I garnished these cakes with sliced berries that I would "flower" out like petals, with a whole berry that had been garnished like a fan placed in the middle. I used homemade frosting, and you can make your own if you wish. This cake is always a hit! You can find strawberry nectar at hispanic markets or in the juice isle at WalMart.

Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil
Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam , divided
1 (16-ounce) container strawberry frosting
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.

Hash Brown Casserole

I have had this recipe for over 30 years, and it is always a crowd pleaser. It was one of our top requested side dishes at the restaurant. Also makes an excellent potluck dish when doubled! It does not freeze well as the sour cream separates some during the thawing process, however can be made the day ahead by waiting until baking time to top with the chips.

1 cup onion, diced

1/4 lb. (1 stick) butter, melted

1 (8 oz.) container sour cream

1 (8 oz.) pkg. cheddar cheese

1 can Cream of Chicken soup

1 (2 lb.) bag frozen hash brown potatoes, thawed

1/2 to 1 cup potato chips

Stir together well all the ingredients except the cheese and potato chips
Spread this mixture evenly in a greased casserole dish and top with grated cheese and crushed chips .
Bake at 350°F 45 minutes to 1 hour 8 to 12 servings.

1 lg. pkg. macaroni or 2 sm. pkg.

1 lg. bell pepper, diced

1 med. onion, diced

2 lg. carrots, shredded

2 c. Miracle Whip salad dressing

1 c. apple cider vinegar (brown)

1 c. sugar1 tbsp. salt

1 can Eagle Brand milk

1 tsp. pepper; optional

Cook macaroni with the salt added. Drain all water off, after it has cooked. Mix in large bowl: bell pepper, onion, carrots, salad dressing, vinegar, sugar, Eagle Brand milk, and pepper, if desired. Pour mixture into cooked macaroni, then refrigerate.



1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 (21 ounce) can cherry pie filling

1. Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR.
4. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

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