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Strawberry Delight!



This is really an easy strawberry dessert that makes a nice presentation and is really rather light since the base is an angel food cake.  You can bake your own angel food cake or for an even easier dessert, use one you buy already baked.  


 Here is what you will need for this:

1 Angel Food Cake mix, prepared
8 oz. cream cheese (softened to room temperature)
1 cup confectioner's sugar
1 Tbs. milk
8 oz. frozen whipped topping
1 pint whole fresh strawberries, halved
1 (16 oz.) pkg. strawberry glaze  (usually found in the produce department  with the strawberries)


Prepare the cake as directed and cool or use an already baked angel food cake.   With a serrated knife, cut the cake in half across to make two layers.

In a mixing bowl, beat the cream cheese, confectioners sugar and milk until smooth.  Spread between the layers and stack on a cake plate.  Spread the remaining mixture on top and around the sides of the cake.    Place in the refrigerator and chill for a couple of hours or overnight.



Frost the cake all over with the whipped topping.   Cap the strawberries and slice them in half.  Arrange on top and around the sides of the cake.   Drizzle with the strawberry glaze. 



The finished cake will look like this!



 Slice and serve!  Wasn't that easy?






German Chocolate Pie!


I love German Chocolate Cake, it's probably one of the best cakes ever invented in my opinion, but I am also very partial to pie...so if you take German chocolate and make it into a pie, wouldn't that be just perfect?  Let me answer that, yes it would be.   This pie is really easy to make, but the results are just sinfully delicious.   Here is what you will need:

1 (4oz.) pkg. German chocolate
1/4 cup butter (1/2 stick)
1  1/2 cups evaporated milk
1 1/2 cup sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1 tsp. vanilla
1  1/2 cups flaked coconut, divided
1 cup chopped pecans, divided
1 deep dish pie shell


Melt chocolate with butter over low heat.  Remove from heat and stir in evaporated milk.  In a separate bowl, combine sugar, cornstarch, salt and eggs.   Add the sugar mixture to the melted chocolate. 


Stir in 1 cup of the coconut and 1/2 cup of the chopped pecans and the vanilla.   Pour into the pie shell that has been placed on a cookie sheet.  The cookie sheet will help the pie cook more evenly and prevent spill overs.    Sprinkle the top of the filling with the remaining 1/2 cup coconut and remaining 1/2 cup of pecans.
 

Place in a 350 degree oven and bake for 50-55 minutes or until the top puffs and just starts to brown and crack a little.   Allow to cool for at least 3 hours before serving.

German Chocolate Pie!



Southern Tea Cakes!



Tea Cakes with Butter Cream Frosting!



Tea Cakes Plain!

The term 'tea cake' has different meanings in not just different regions of the United States, but in different parts of the world.  However, in the southeastern region of America, the tea cake is a big sugar cookie with a cake like texture. 


When I asked my mother if she had a good tea cake recipe, she looked at me like I was a little crazy and said "Why?".  I told her that I get requests for these several times a week and I didn't really have a good recipe.   She sort of sniffed ( like only Mama can do) and said,  "Well, I know about tea cakes, but I wouldn't call it a recipe.  It's just a plain old cake like sugar cookie that poor country folks made for something sweet when they didn't have anything else.  Believe me, I have eaten my share of them back in the day."   I told her that some people say they remind them of their grandmothers or great aunts or  even mothers and want to make them.  Of course, Mama's response was classic Mama,  "They must have better memories of being poor than I do, but we can make some for them."   I take it that Mama was not a tea cake fan...lol.


However, as with most baked goods, she can make a delicious tea cake.  I had to tell her that even though she thinks tea cakes are ho hum, my husband and I loved them and just about fought over the last one of the ones she sent home with us.  Isn't it funny how the simplest recipes are sometimes the best?


 Here is what you will need:

2 cups all purpose flour
1 tsp. salt
2 tsp. baking powder
2 eggs, beaten
1 cup sugar
2/3  cup vegetable oil
2 tsp. vanilla



Preheat oven to 400 degrees.  Beat eggs and stir in oil and vanilla.  Blend in sugar until the mixture thickens.  Stir together flour, baking powder, and salt.  Stir into the oil mixture.   Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet.


Press each cookie flat with the bottom of a glass that has been dipped in sugar.  If you moisten the bottom of the glass with oil before dipping in the sugar it will give you extra crunchiness.


Bake 8-10 minutes.  Do not over bake.   Makes approximately 3 dozen tea cakes.


You can fancy these up by frosting them, but they are good just plain also.  This butter cream frosting is really good on them and can be tinted or just left white as this was.


Butter Cream Frosting
8 cups confectioners sugar
1 cup butter, softened
1 cup shortening ( used Crisco)
1/3 cup milk
2 tsp. vanilla or almond flavoring (the almond is really good for frosting the tea cakes)


Beat powdered sugar, butter and shortening in a large bowl.   Beat milk and flavoring of your choice.  If it's too stiff beat in more milk a few drops at a time. 


This recipe makes a huge amount of frosting so if you are just making it for the tea cake, you can cut it in half.  It will keep in the refrigerator for several days though. 



 





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