Cassava Cake—Kathy Dimaya

2 eggs

2 cups sugar

¼ cup butter

1 can coconut milk

½ can water

3 pkgs. grated cassava, thawed

(buy frozen at  Ocean King Market  14930 SE Mill Plain)

Use blender to mix the ingredients. Pour into two greased pans—one 9x13 and one 9x9. Bake 30-40 minutes at 350°.

Topping:

1 tablespoon flour

1 can coconut milk

1 can sweetened condensed milk

Cook over low heat until thick.  Pour over cake. Broil 1-2 minutes in oven until browned and bubbly.

Served at 2011 ward ‘Christmas Around the World’ party.

Chocolate Chip Cake (Mother's Day Treat)

From Sister Atkinson

Cake

Mix together:
1 chocolate cake mix (I always use Duncan Heinz)
1 small pkg. fudge instant pudding
1/2 c. sugar
3/4 c. water
3/4 c. oil

Blend in:
4 eggs, one at a time

Stir in:
8oz sour cream
1 c. chocolate chips
1 tsp vanilla

1. Pour into greased and floured Bundt pan and bake at 350° for 45-50 min.
2. Let cool for an hour. Remove from pan.
3. Sprinkle with powdered sugar or make a glaze.

Chocolate Glaze

Melt over low heat:
5 tbsp. cocoa
5 tbsp. butter

Cool and add:
2 c. pd. sugar
1/4 c. very hot water

1. Beat until smooth and drizzle over cake.

Or top with this Cream Cheese Frosting

2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).

Hudson’s Rustic Pear Tart with Hazelnuts

Submitted by Sister Brown (from the Hudson’s Bar and Grill at the Heathman Lodge, Vancouver, WA)


Tart dough:

1 1/2 cups all-purpose flour
2 T. granulated sugar
1/2 teas. salt
5 T. cold butter (use butter only)
2 egg yolks
1/4 cup cold water

Filling:

3 T. butter (use butter only)
1-1 1/2 pounds pears, diced with skin on (about 3 pears)
1/4 cup plus 2 T. firmly packed brown sugar
1/4 teas. salt
1/4 teas. ground cinnamon
1/4 cup flour
1 egg
1 T. cold water
1/4 cup hazelnuts, toasted and chopped, for garnish (see note)

To make dough:

1. Combine flour, sugar and salt. Cut in butter. Mix until crumbly.
2. Mix yolks and cold water together and add to dry mixture.
3. Chill for 30 minutes, then roll out to a 14-inch circle and place onto a parchment-lined sheet pan.

Preheat over to 350 degrees.

To make filling:

1. Heat butter in skillet. Add pears, 1/4 cup brown sugar, salt, cinnamon and flour. Saute for just a few minutes, and cool.
2. Put filling in center of tart dough, then fold and crimp dough up over and around filling. Brush tart with egg mixed with cold water. Sprinkle with remaining 2 tablespoons brown sugar and chopped hazelnuts.
3. Bake for 20 to 30 minutes, or until pears are tender and crust is golden brown. Cool on wire rack.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth. (I never remove the skins.)

Two-Layer Key Lime Pie

Submitted by Sister Twelves(adapted-recipe from Bon Appetit)

Crust:
1 1/2 C crushed shortbread cookies
1/2 C almond meal (from Trader Joe's)
6 T unsalted butter-melted
2 T sugar

Baked Layer:
1- 14 oz can sweetened condensed milk
1/2 C Key lime juice
3 large egg yolks
1/2 tsp lime zest plus more for garnish

Chilled Layer:
1 8 oz cream cheese, room temp
1/2 C sweetened condensed milk
1/4 C Key lime juice
2 T sugar
1 tsp vanilla paste (also from Trader Joe's)
Sweetened Whipped Cream for decorating top

1. Preheat oven to 350 degrees.
2. Mix shortbread crumbs with melted butter and sugar. Press into 9 " springform or pie pan.
3. Bake 8 minutes or until golden brown. Reduce temp to 300 degrees. Cool crust completely.
4. Whisk condensed milk, lime juice, zest and egg yolks in bowl to blend. Pour into cooled crust.
5. Bake until custard is set, about 25 minutes. Cool to room temp.
6. Beat cream cheese, condensed milk, lime juice, sugar & vanilla paste in bowl. Pour over baked layer.
7. Cover and chill until firm, at least 4 hours.
8. Pipe whipped cream on top and garnish with zest.

Cranberry Fluff Pie

Submitted by Sister Twelves

3/4 c sugar
2 tsp cornstarch
3/4 c water (or substitute orange juice for a different flavor)
2 c fresh or frozen cranberries
1/2 tsp cinnamon

1. Combine all in medium saucepan. Bring to a boil; boil and stir for 2 minutes.
2. Reduce heat and simmer until berries pop. Set aside to cool.

1 9” pie shell – I like to use a commercial Oreo crust, but this is very good with either a pastry (baked) or graham cracker crust as well.
1 8-oz pkg cream cheese – softened
1 tsp vanilla
1 c confectioners’ sugar
2 c sweetened whipped cream or Cool Whip (I use Cool Whip)

1. In mixing bowl, beat cream cheese and vanilla until smooth. Add powdered sugar and beat until fluffy. Fold in whipped cream or topping.
2. Pour into prepared crust and spread evenly. Top with the cranberry mixture.
3. Chill at least 4 hours or overnight. Store in refrigerator.

Date Nut Bread

Submitted by Sister Twelves

Serve this with softened cream cheese for a real treat!

3/4 c chopped nuts (I prefer walnuts)
2 c chopped dates (I use a 1 lb pkg)
1 1/2 tsp salt
1/4 c butter (or Crisco), brought to room temperature
2 eggs, slightly beaten
1 tsp vanilla
1 c sugar
1 1/2 c flour

1. Put first 4 ingredients into bowl. Pour over all 3/4 c boiling water. Stir and set aside for 15 minutes (important).
2. Then stir in eggs, sugar, and vanilla. Carefully stir in flour, being careful not to overmix.
3. Pour into greased loaf pan (or use 3 mini loaf pans).
4. Bake 350 degrees for 1 hour (toothpick will come out clean). Cool before removing from pan. For perfect slicing, allow to cool for several hours. Delicious!

Blueberry Sauce

Submitted by Sister Twelves

2 c water
1 1/2 c sugar (or up to 2 cups if berries a little sour)
2 c blueberries (rinsed and picked over) - divided
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg (I use fresh grated)

1. Bring water and sugar to boil in medium saucepan. Boil until sugar dissolves and then for 2 minutes at a hard boil (this is “simple syrup”).
2. Lower heat and add 1 c blueberries and salt. Simmer for 2 or 3 minutes or until berries begin to pop.
3. Use a fork to finish mashing the berries. If you want to, you can strain at this point (I never take this step).
4. Add the other cup of berries and simmer until they heat through.  Stir in spices.
5. Serve immediately over ice cream, cheesecake, or pound cake. Also wonderful on pancakes or French toast!

Variations:

Strawberry Sauce – change out 2 c sliced and cleaned strawberries for the blueberries as above. Omit spices. Add some finely chopped lemon zest to the simple syrup (“zest” is the yellow part of the peel).


Raspberry or Blackberry Sauce – rinse and pick over 2 c berries and proceed as for the strawberry syrup (no spices and use a little lemon zest). I will strain to remove seeds.

Chocolate Cake

Submitted by Sister Cooper

This is the chocolate cake recipe my mom would make when I was growing up, and it’s so moist and delicious! I haven’t been able to find one I like better.

Double the recipe below for two 9" round layers, or make as is for a 9" square pan. Make sure to use parchment on the bottom and butter and flour well or the chocolate chips will stick to the bottom.

1 1/2 cups flour
1/4 cup cocoa
1 cup sugar
1 t. soda
1/2 t. salt
5 T. oil
1 T. vinegar
1 t. vanilla
1 c. water
1/2 cup semi-sweet chocolate chips (or more or less to taste)

1. Combine all the dry ingredients with a whisk, then add wet ingredients and mix it all together.
2. Add the chocolate chips at the end.
3. Bake at 350 degrees for 30 minutes (or 32 minutes in my oven).

“Perfectly Chocolate” Chocolate Frosting

(to top the cake above – taken from the back of the Hershey’s cocoa can)

1 stick (1/2 cup) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed.
3. Stir in vanilla.

Makes about 2 cups frosting.