COOK OF THE WEEK: Beth Hill recipes

White Grape Juice Cake
112 cups crushed pecans, divided
1 box butter yellow cake mix
1 small box instant vanilla pudding
4 eggs
12 cup white grape juice
12 cup oil
12 cup water

12 cup white grape juice
1 stick butter
1 cup sugar
For the cake, put 1⁄2 cup crushed pecans in the bottom of a greased and floured Bundt pan. Combine remaining 1 cup pecans, cake mix, pudding mix, eggs, grape juice, oil and water. Pour batter into pan and bake at 325 degrees for 55 to 65 minutes. Leave in pan.
For the glaze, combine juice, butter and sugar in a saucepan. Bring to a boil over medium heat. Pour over hot cake. Leave cake in pan until cooled, then invert onto a serving plate.

Bread Pudding
9 slices bread, cut into small squares
12 cups sugar
3 eggs
2 cups milk
1 teaspoon vanilla
34 stick margarine
Place bread squares in a greased 9×13-inch baking dish. Cream sugar, eggs and milk. Add vanilla. Cut margarine into pats and add to mixture. Pour mixture over bread squares. Bake at 350 degrees until brown on top and bottom, about 20 minutes.

1 cup shortening
2 cups sugar
3 eggs
4 tablespoons buttermilk
12 cups all-purpose flour
12 teaspoon baking soda
Combine all ingredients. Chill the dough. Roll it out to desired thickness and cut with a biscuit cutter. Bake at 350 degrees for 12 minutes.

Pork Roast
1 (7- to 8-pound) Boston butt
Salt and pepper
Garlic salt
12 bottle ketchup
12 cup vinegar
12 box brown sugar
Splash of Worcestershire
Season pork roast with lots of salt and pepper and garlic salt. Place in a roaster with a lid and cook at 250 degrees for 6 hours. Test for doneness and tenderness.
Combine ketchup, vinegar, brown sugar and Worcestershire. Brush on pork and cook another 2 hours at 200 degrees.

Sourdough Bread
1 cup warm water
12 cup sugar
3 tablespoons potato flakes

1 cup of starter
12 cup sugar
12 cup oil
14 teaspoons salt
12 cups warm water
6 cups bread flour
To begin the starter, combine warm water, sugar and potato flakes in a quart jar. Leave jar on kitchen counter for 24 hours, then refrigerate. Every 3 to 5 days, remove starter from fridge and feed it (with 1 cup warm water, 1⁄2 cup sugar and 3 tablespoons potato flakes) and leave it out on the counter for 24 hours. Then return it to the refrigerator. After your jar is 3⁄4 full, you can begin making bread (by removing 1 cup for each batch).
To make the bread, combine 1 cup of starter, 1⁄2 cup sugar, 1⁄2 cup oil, 11⁄4 teaspoons salt and 11⁄2 cups warm water. Stir well, then add the 6 cups flour. Put in a large glass bowl and cover with a damp towel. Let sit overnight. The next morning, punch the dough down and divide it into 3 loaves.
Knead loaves separately and put into 3 greased loaf pans. Brush with additional oil and cover. Let rise 6 to 12 hours or until dough rises to the top of the pan.
Bake at 350 degrees for about 30 minutes. Brush the top with butter. Let cool before slicing.

112 cups graham cracker crumbs
12 cup sugar
12 stick butter, softened

3 (8-ounce) blocks cream cheese, soft
4 eggs
1 cup sugar
1 teaspoon vanilla
Combine graham cracker crumbs, sugar and butter and press mixture in the bottom of a springform pan.
Beat cream cheese, eggs, sugar and vanilla. Pour filling over crust. Bake at 370 degrees (this is correct) for 25 to 30 minutes. Turn oven off and leave cheesecake in the oven until it cools, at least 20 minutes (this keeps it from falling). Top with blueberry or cherry pie filling, if desired.

NEMS Daily Journal

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