COOK OF THE WEEK: Catherine Ann Guin Recipes

Scarlet’s Strawberry Cake
2 boxes Duncan Hines Strawberry Supreme cake mix
2 small boxes strawberry gelatin
1 tablespoon flour
4 eggs
34 cup vegetable oil
1 cup frozen, sweetened strawberries, crushed

2 cups crushed strawberries, sweetened

3 (8-ounce) blocks cream cheese, softened
3 cups powdered sugar
3 (8-ounce) containers Cool Whip
12 tablespoons vanilla
Fresh sliced strawberries for garnish

3 (8-ounce) blocks cream cheese
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
14 cup heavy cream
14 cup sour cream
For the cake, combine cake mixes, dry gelatin and flour in a large mixing bowl. Add eggs and oil, mixing well. Add strawberries, stirring until thoroughly mixed. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes or until done. Do not overbake. Cake is best when layers are slightly damp on top.
To make the frosting, blend the cream cheese and sugar. Add Cool Whip and vanilla. Mix thoroughly. Chill until stiff and spreadable.
To make the cheesecake, combine all ingredients and pour batter into a springform pan sprayed with cooking spray and wrapped in foil. Set pan in a roaster half filled with boiling water. Bake at 325 degrees for about 40 minutes, then turn off heat and leave oven door ajar. Let cheesecake remain in oven for another 30 minutes. Remove pan from water, set on a wire rack and let cool to room temperature. Cover and refrigerate until well chilled, then freeze cheesecake in plastic wrap overnight or until ready to assemble. Let stand at room temperature 10 minutes before assembly.
To put the cake together, let cake layers cool slightly before removing from pans. When layers are completely cool, split layers in half horizontally and freeze. When ready to assemble, place the first layer on a large cake plate and prick the cake layer all over, Spread a thin layer of the filling (crushed strawberries) on the cake, allowing the juices to drain into the layer. Repeat process with next 2 layers. Then spread with a thick layer of frosting. Place whole cheesecake, frozen, on top of the 3 layers. Repeat cake layer process for remaining 3 layers. Garnish top of frosted cake with fresh sliced strawberries. Keep chilled until ready to slice.
Note: This makes a very big, tall cake. Layers may be secured with wooden skewers while frosting.

Sweet Potato Dump Cake
4 medium cans mandarin orange sections, drained
3 cups cooked, mashed sweet potatoes
14 cup sugar
1 teaspoon orange extract
12 teaspoon cinnamon
12 teaspoon pumpkin pie spice
12 cup brown sugar
1 box yellow cake mix
2 sticks butter, melted
1 cup pecan halves (optional)

Place orange sections in bottom of a 9×13-inch baking dish. Combine potatoes, sugar, extract, cinnamon, pumpkin pie spice and brown sugar and spread over oranges. Pour dry cake mix over potatoes. Drizzle with butter. Place pecan halves over the mixture, if desired. Bake at 350 degrees for 25 to 30 minutes.

Nee Nee’s Orange
Delight Salad
1 (20-ounce) can pineapple tidbits, drained
1 (16-ounce) can peach slices, drained
1 (11-ounce) can mandarin orange sections, drained
3 medium bananas, sliced
2 medium apples, diced
1 small box vanilla instant pudding
12 cups milk
12 (6-ounce) can frozen orange juice concentrate, thawed
34 cup sour cream
In a large bowl, combine fruits and set aside. In a small bowl, combine dry pudding mix, milk and orange juice. Beat with rotary blender 1 to 2 minutes. Beat in sour cream. Fold into fruit mixture. Cover and chill.

La Juan’s Savory Pecans
12 stick unsalted butter, melted
12 teaspoons cumin
14 teaspoon red pepper
3 cups pecan halves
2 tablespoons sugar
1 teaspoon salt

Combine butter, cumin and red pepper in a saucepan. Boil 1 minute. Remove from heat and add pecans, stirring to coat. Place on a baking sheet. Combine sugar and salt and sprinkle over pecans. Bake at 300 degrees for 20 minutes.

Sue Sue’s White Chocolate Bread Pudding
1 loaf Brioche or Challah bread or 1 package Hawaiian sweet rolls
1 stick butter, melted
16 ounces white chocolate morsels
2 cups whole milk
2 cups heavy whipping cream
23 cup sugar
1 teaspoon vanilla
8 eggs

Preheat oven to 325 degrees. Cut bread into 1-inch cubes and put in a 2-quart baking dish. Drizzle with melted butter. Toss chocolate with bread.
Combine milk, cream, sugar and vanilla in a saucepan and bring to a boil over medium heat until sugar is dissolved. Whisk eggs until smooth. Add hot milk mixture to eggs slowly, stirring constantly. Do not whisk. Skim foam from custard. Strain custard over bread and morsels. Let stand 10 minutes. Place baking dish in a larger pan. Pour hot water into larger dish to reach 1 inch. Bake 45 minutes to 1 hour, until the custard is set and bread is golden brown.

Amy’s Loaded Potato Salad
5 pounds red potatoes
1 to 2 tablespoons olive oil
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
14 cup sugar
8 ounces shredded Pepper Jack cheese
1 cup chopped red onions
6 to 8 slices bacon, cooked and crumbled, divided

Cut potatoes in half and boil until fork tender. Drain and pour olive oil over them, tossing to coat.
Combine mayonnaise, mustard, vinegar and sugar.
Combine potatoes with mayonnaise mixture, cheese, onions and half the crumbled bacon. Stir well and spoon into a serving dish. Top with remaining bacon.

NEMS Daily Journal

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