1-1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter
1/2 cup sugar
1 egg
1/2 cup crushed pineapple (drained)
1/2 cup nuts
1/4 cup coconut

Cream butter, sugar, egg.
Sift flour, baking powder, salt.  Add to butter mixture.
Fold in pineapple, nuts and coconut.

Bake at 350 degrees for 10 minutes.

Frost with butter icing.  (orange juice good in frosting if desired).  Dip in coconut.



Mix all at once:

1-1/2 cups sifted flour
2 cups sugar
10 Tbsp. cocoa
1 tsp salt
1 cup shortening (not margarine)
2 tsp vanilla
4 eggs

Fold in 1 cup chopped nuts.
Bake at 350 degrees for 30 minutes.



1st Layer:
     1 cup flour
     1/2 butter (margarine)
     1/4 cup powdered sugar

Blend and pat evenly in 8-inch square pan.  Bake at 350 degrees for 15 minutes.
Cool well.

2nd Layer:
     1 cup granulated sugar
     2 Tbsp. flour
     1/4 tsp. salt
     1/2 tsp. baking powder
     2 eggs - beaten
     juice and grated rind of 1 lemon - more lemon

Blend sugar, flour, baking powder.  Add eggs.  Pour over cooled 1st layer and bake 25 minutes at 350 degrees.

Cut in squares and sprinkle with powdered sugar.

Rum Cake

1 box of Duncan Hines Butter Cake Mix
1 box of instant vanilla pudding mix.
1/2 cup cooking oil (I prefer Crisco)
1 cup water
4 eggs
1 tsp. rum extract

Mix all together in usual cake mixing procedure.  Bake at 350 degrees for 40-45 minutes or until done.  Turn out on cake plate with a rim and pour glaze over while hot.  Use a greased and floured pan for baking.  A bundt pan is nice.

1 stick of margarine, melted
1 cup sugar
1/3 cup water
1/2 tsp. rum extract

Stir all together until sugar is dissolved and simmer for 1 minute and pour over hot or warm cake.

Sweet and Sour Chicken

1 cup brown sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. corn starch

Brown chicken in butter and oil.  Put chicken in baking dish.  Add 1 can chunk pineapple, drained.  Pour over sauce and bake at 275 degrees for 1-1/2 hours.

Orange Sugared Walnuts

1-1/4 cup sugar
pinch of salt
1/4 cup water
3 Tbsp. orange juice

Combine together in large skillet.  Cook slowly until soft ball stage (236 degrees).  Remove from heat.  Immediately add:

1-1/2 tsp. grated orange rind
1/4 tsp. vanilla
2-1/2 cup walnut halves

Stir carefully until coating turns creamy and loses its gloss.  Spoon onto wax paper and separate nut halves at once.  Cool thoroughly before storing in covered container.

NOTE:  Pecan halves may be substituted for walnuts.

Fruit Dip

6 oz. pineapple juice, frozen
3/4 cup sugar
3 Tbsp. corn starch
1 egg, beaten

Cook over medium heat, stir constantly.  Add a little grated orange rind and orange juice if needed.  Add 1/2 pint whipped cream

Nut Brittle

1 cup light corn syrup
2-1/4 cups sugar
1 cup water
2 cups chopped unsalted nuts
2 Tbsp. butter
3/4 tsp. salt
1/2 tsp. baking soda
2 tsp. vanilla

1.  Generously grease two 15-1/2x10-1/2x1-inch jelly roll pans.

2.  Combine corn syrup, sugar and water in medium-size heavy saucepan.  Stir to blend.  Bring to boiling over medium-high heat, stirring to dissolve sugar.  Lower heat to simmer; continue cooking, without stirring, until mixture registers 250 degrees on candy thermometer, about 10 minutes.

3.  Stir in nuts.  Continue cooking, stirring occasionally, until mixture registers 300 degrees .  Remove from heat. 

4.  Carefully stir in butter, salt, baking soda and vanilla.  Working quickly, pour mixture onto prepared jelly-roll pans and spread as thinly as possible.  Cool pans of brittle completely on wire rack.

5.  Break brittle into rough bite-size pieces.  It may be necessary to loosen some of the brittle from the bottom of the pan with a knife.  Store tightly covered.

Apple Torte

1/2 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 cups diced apples
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
2-1/2 cup flour
1 tsp. soda
3/4 cup milk

Sift dry ingredients then add to creamed sugar, margarine and eggs.  Alternate the flour and milk.  Fold in apples.  Pour batter in a greased 9x13 pan.

1 cup coconut
1/3 cup butter
1/2 cup nuts, chopped
2/3 cup white sugar

Crumble together.  Mix and spread on the cake batter, then bake at 300 degrees for 1 hour.

Sauce for Beef

3-1/4 cups Merlot wine
4 cups chicken broth
2 cups beef broth
2 Tbsp. unsalted butter, softened
1 Tbsp. all purpose flour
1 Tbsp. vegetable oil
6 (6-oz. each) 1-inch thick beef tenderloin steaks
salt and pepper to taste
1/2 cup green onions, chopped
1 Tbsp. garlic clove, chopped
1/2 tsp. dried thyme

Combine wine, chicken and beef broths in large stock pot and boil, uncovered, over high heat until mixture is reduced to 2 cups.  Procedure will take about 1 hour.  (May prepare a day ahead.  Cover and refrigerate.)

Mix butter and flour in small bowl.  Heat vegetable oil in large skillet over medium high heat.  Season steaks with salt and pepper.  Cook steaks until medium brown throughout, 5-6 minutes per side.  Remove from pan to serving platter.  Add green onion, garlic and thyme to skillet; stir to blend.  Add 1-1/2 cups of the reduced wine mixture to skillet.  Cook over high heat, scraping up browned bits.  Add butter/flour mixture and boil sauce until thickened; consistency should coat spoon.  Serve steaks with sauce.

Serves 6; approximately 1/4 cup sauce per steak.  Refrigerate any leftovers.

Toffee Chocolate Pecan Pie

1 unbaked 9-inch pie crust
4 oz. chocolate-covered toffee bars (such as Heath bars), coarsely chopped
4 large eggs, lightly beaten
1 cup light corn syrup
4 Tbsp. unsalted butter, melted
1/2 cup sugar
1 Tbsp. vanilla extract
3/4 cup semisweet chocolate chips
1 cup pecans, coarsely chopped

Preheat oven to 350 degrees.  Cover the bottom of the pie crust with chopped chocolate-covered toffee bars.  In a medium mixing bowl, combine the eggs, corn syrup, butter, sugar and vanilla.  Mix well.  Stir in chocolate chips and pecans. Pour mixture over the toffee bars in pie crust.  Bake for 50 to 55 minutes, or until done.  Check crust after 30 minutes and shield with aluminum foil to prevent over browning.

Albondigas Soup

2 cans (14-1/2 oz. each) beef broth
2 cups frozen corn kernels
1 cup prepared salsa

Combine ingredients in a medium saucepan.  Bring to a boil and simmer 5 minutes.  Meanwhile microwave 16-oz. package heat and serve frozen beef meatballs according to package directions.  Add meatballs to soup mixture and serve.  Garnish with crumbled tortilla chips or chopped cilantro, if desired.

Makes 7 cups.

Caramel Corn

4 quarts popped corn
2-2/3 cups pecans
1-2/3 cups almonds
1 cup dark Karo syrup
2-2/3 cups sugar
2 cups margarine
2 tsp. vanilla

Mix popped corn and nuts on a cookie sheet.  Combine sugar, margarine and syrup in heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Continue boiling on low heat, stirring occasionally for 13 minutes.  Stir in vanilla.  Pour over corn and nuts; mix to coat well.  Spread out to dry, and break apart.  Makes about four pounds.


1 cup sugar
6 Tbsp. canned milk
1 tsp. cinnamon
pinch of salt
1/2 tsp. vanilla
3 cup nut meat

Combine ingredients except nuts and cook to a soft ball stage.  Remove from heat and stir in 3 cups of nuts (your favorite kind) until well coated.  Cool on wax paper.  Separate pieces.


3 cups brown sugar
1-1/2 cup shite sugar
1 cup syrup (scant)
1-1/2 cup milk
1/2 cube butter, same degree as cream

Caramelized cream:
4 cups sugar
1/2 cube butter
1-1/4 cup half & half
1 cup sugar, caramelized

Add carmel to boiling candy.  Stir until well blended.