Dip into these easy new year recipes
STRAWBERRY CAKE
DEAR MELBA: Because everyone is so busy right now, readers will love this dip. It’s not only easy, it’s delicious.
COTTAGE CHEESE DIP
1 ½ cups cottage cheese
¾ cup Ranch dressing
Mix and serve with chips.
— Gale G., Oklahoma City
A CAKE FOR ALL SEASONS
DEAR MELBA: Please tell us where we can buy the late Dave Farrington’s cookbooks. I have a few of his recipes. They are so good, I would love to have some of his books.
— Alta B., Maysville I still have many of his recipes, but I don’t believe he ever actually wrote a cookbook. I’ve had many messages about folks missing him, and wish I had enough space to print all he shared. Sorry. However, I still plan to share some of the recipes he shared, not just in remembrance, but they’re good recipes, too. Here’s one that sounds good. He didn’t include a frosting recipe, so I’ve added one.
— Melba
DEVIL’S FOOD CAKE
1 ½ cups sugar
½ cup cocoa
½ cup shortening
2 eggs
½ cup milk
1 teaspoon vanilla 2 teaspoons baking soda 2 tablespoons hot water 2 cups flour 1 cup hot water
Heat oven to 350 F. Spray 9-by-13-inch pan with nonstick spray. In large mixing bowl, cream together sugar, cocoa, shortening and eggs. Add milk and vanilla and mix well.
In medium mixing bowl, stir baking soda in 2 tablespoons hot water, mixing until dissolved. Add flour and stir into sugar-cocoa mixture. Mix until smooth. Add 1 cup hot water and continue beating until smooth. Spread in prepared pan and bake 30-to35 minutes, or until toothpick inserted in center comes out clean. Serve while warm. FROSTING
3 tablespoons flour
1 cup milk
1 cup sugar
¾ cup shortening
1 teaspoon vanilla Coconut, optional
In medium pan, cook flour and milk on low heat until thick. Cool. In medium mixing bowl, cream sugar, shortening and vanilla. Add to flour mixture beating until mixture is similar to whipped cream. Spread on cake. Sprinkle with coconut, if desired.
DEAR MELBA: This might be the recipe Kathy King, of Poteau, requested.
STRAWBERRY CAKE
½ cup frozen strawberries
1 box white cake mix
3 tablespoons flour
1 package strawberry gelatin ½ cup warm water
¾ cup vegetable oil
4 eggs
Thaw strawberries. Do not drain. Heat oven to 350 F. Spray rectangular pan with nonstick spray. Mix all ingredients. Spread in prepared pan and bake 30 to 35 minutes. Cool before frosting.
2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup sweetened frozen strawberries, thawed and mashed
1 box strawberry gelatin
Heat oven to 350 F. Grease 9-by-13-inch baking pan. In large mixing bowl, mix all ingredients then pour into greased pan. Bake 25 to 30 minutes. It may take longer to bake, so bake until toothpick comes out clean.
While the cake is baking, make the icing.
STRAWBERRY ICING
½ stick butter or margarine, room temperature
3-to-4 cups confectioners sugar
¼ cup sweetened frozen strawberries, thawed and mashed
Mix together all icing ingredients until smooth. You may need to add more confectioners sugar or strawberries for a spreading consistency, but mix well before you add extra sugar or strawberries.
Once the cake is cool, spread with icing. Cover and store the cake in the refrigerator. Chill at least 2 hours.
If the frosting is runny because
of the strawberry juice, add more berries or confectioners sugar to get it to the right consistency.
— Gary Goodner, Oklahoma City Others sharing included Jean Davis, Coy Blanton, Betty Suitor and Mary Dubben, of Oklahoma City; Kris Mitchell and Kay Burns, of Edmond; and Kathy Alvord, of Warr Acres.
KNICKKNACKS ANYONE?
DEAR MELBA: I have items to
give away if anyone has a use for them: Campbell’s soup labels, and fronts from Christmas cards. If anyone is interested, they can call 405-454-2709 and leave a message.