| Cover story |
Ozarks
food Readers
share recipes for tasty desserts Readers
Monique Pinkston, of St. James, and Lucy Branson, of Pinkston
notes the Sausage Cake, an old family recipe passed to her from her
mother, Alice Tuerlings, is good to take out to the “deer camp.” “The
Chocolate Apple Cake is very rich and yo can use any kind of apple,”
Pinkston says, adding “I have not shared this recipe before.” Branson
describes her Rhubarb Crunch as “a good spring recipe.” Grab
your scissors, cut out these recipes for your recipe file, and, of
course, try them in your kitchen. Sausage
Cake To
be baked at 350 degrees for 1 hour in a Bundt pan, lightly greased and
floured 1
pound sausage (room temperature) 1
½ cups brown sugar 1
½ cups sugar 2
eggs 3
cups flour 1
tsp ground ginger 1
tsp baking powder 1
tsp pumpkin pie spice 1
tsp baking soda 1
cup strong black coffee 1
cup raisins ½
cup nuts Mix
sausage, sugars and egg together very well. Sift
together dry ingredients. Add
dry ingredients to sausage mixture alternately with black coffee. Mix
well. Add nuts and raisins. Bake 350 degrees for 1 hour. Note:
if not done in 1 hour, decrease tempertarue to 275 degrees and check
often. Chocolate
Apple Cake To
be baked at 350 degrees for 1 hour in a 12-cup bundt pan; grease
generously and flour. 2
½ cups flour 1
tsp baking soda 2
Tablespoons cocoa ½
tsp ground cloves 1
½ tsp cinnamon 1
tsp nutmeg 1
cut butter or margarine 2
cups sugar 3
eggs ½
cup water 2
cups grated or finely chopped apples (peeling is optional) ½
cup chopped nuts ½
cup chocolate chips 1
tsp vanilla In
a large bowl, suft together: flour, baking soda, cocoa, cloves, cinnamon
and nutmeg. In
a large bowl, with mixer, cream butter and sugar. Add eggs and beat. Add
vanilla and water continue to blend. Gradually add dry sifted
ingredients and beat until fluffy. Fold in nuts, apples and chocolate
chips. Bake 350 degree for 1 hour. Cook
in pan 10 minutes, turn on to rack and cool completely. Frost cake or
sprinkle with powdered sugar if desired. Frosting: 8
oz. cream cheese ½
cup butter 1
pound box powdered sugar 1
tsp vanilla Beat
until smooth Rhubarb
Crunch Crumb
topping 1
cup sifted flour ¾
cup oats 1
cup brown sugar 1
tsp cinnamon Fruit
mixture 4
cups diced rhubarb 1
cup sugar 2
tbls. Corn starch 1
cup water 1
tsp. vanilla Mix
crumb ingredients until crumbly. Press half in 9 x 13 pan. Cover with
rhubarb mixture. In
a small pan, cook water, sugar, corn starch and vanilla until thick and
clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees
for 1 hour. Tip:
Stir sugar over rhubarb and let set overnight for sweeter flavor. Do
you have a recipe you’d share? Send your recipes to The Ozarks
Chronicle, c/o KDBS Publishing LLC,
More Ozarks "receipts" (oh, OK, recipes) Beans, soups, stews and chili taste even better in the winter Try this tasty Ozarks 4-course supper Some home-grown recipes for home-grown food Use green tomatoes to make a delicious bread
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