Cook of the Week: Evelyn Lancaster recipes

Adam Robison | Buy at photos.djournal.com Ginger Ale Pound Cake

Adam Robison | Buy at photos.djournal.com
Ginger Ale Pound Cake

Ginger Ale Pound Cake

2 sticks butter

12 cup shortening

5 large eggs

212 cups sugar

2 teaspoons vanilla

2 teaspoons lemon flavoring

3 cups all-purpose flour

12 teaspoon salt

34 cup Ginger Ale

Preheat oven to 325 degrees. Grease and flour a Bundt pan.

In a large mixing bowl, beat butter and shortening until creamy. Add eggs, one at a time, beating after each addition. Mix in sugar, vanilla and lemon flavoring.

Combine flour and salt. Alternating between the two, add flour and Ginger Ale to batter and continue beating for 5 minutes.

Pour batter into prepared Bundt pan and bake for 90 minutes. Do not open the oven door during cooking. Let cake cool for 15 to 20 minutes before removing from pan.

Easy Chicken Pot Pie

4 boneless, skinless chicken breast halves

1 medium onion, chopped

1 large rib celery, chopped

1 can cream of chicken soup

12 stick margarine or butter

4 (15-ounce) cans Veg-All, undrained

Topping

112 to 2 cups self-rising flour

6 tablespoons melted butter

1 to 12 cups milk

Cut chicken into 1-inch pieces. Put in a medium saucepan and cover with water. Add onion and celery and cook until chicken is done. To this, add cream of chicken soup, margarine and undrained Veg-All vegetables. Cook another 20 to 30 minutes. Pour mixture into a deep 9×13-inch casserole.

For the topping, combine flour, butter and milk. The mixture will be very sticky. Using a tablespoon, put a heaping spoonful of dough mixture on top of filling and continue to do this all over the top. Bake at 350 degrees until biscuits are golden brown.

Baked Egg Custard

3 cups milk

6 large or 7 small eggs

112 cups sugar

6 tablespoons melted margarine or butter

1 to 2 teaspoons vanilla

Nutmeg

In a saucepan, bring milk to just before the boiling point. Let cool.

Beat eggs and sugar until light and fluffy. Add melted margarine, vanilla and milk and mix well. Pour mixture into baking cups (ramekins) and sprinkle with nutmeg. Place cups in a deep pan and fill halfway up the cups with water. Bake at 350 degrees for 35 to 40 minutes. Chill and serve.

Breakfast Coffee Cakes

1 cup brown sugar

1 cup chopped pecans or walnuts

2 teaspoons cinnamon

1 box yellow butter cake mix

1 stick margarine, softened

8 ounces sour cream

4 eggs

1 large box vanilla instant pudding mix

14 cup oil

Grease and flour three (8-inch) round cake pans. Combine sugar, nuts and cinnamon. Reserve half the mixture. Sprinkle the other half lightly on the bottom of the three prepared pans. Combine remaining ingredients and pour evenly in the pans and spread with a spatula (mixture will be very thick). Sprinkle remaining sugar/nut mixture over the three pans. Bake at 350 degrees for 30 to 40 minutes. May freeze in pans.

Makes 3 coffee cakes.

Twinkie Cake

2 boxes Twinkies

1 large box vanilla instant pudding mix, prepared according to package directions

1 (20-ounce) can crushed pineapple, undrained

1 to 2 small containers frozen, sliced strawberries in sugar, undrained

1 (8-ounce) tub whipped topping

Cut Twinkies in half and put the bottom halves in a deep 9×13-inch dish, covering the bottom completely (you may not need all of two boxes). Cover with prepared pudding. Cover pudding with pineapple (you may not need the whole can) and cover pineapple with sliced strawberries. Top with the remaining Twinkie halves and spread whipped topping over all. Refrigerate.

Mexican Corn Muffins

134 cups self-rising corn meal

1 cup cream-style corn

1 cup shredded sharp Cheddar cheese

1 cup chopped onion

3 eggs

34 cup oil

12 cup milk

1 teaspoon garlic salt

2 to 3 tablespoons chopped jalapeño peppers

Combine all ingredients and spoon mixture into muffin tins. Bake at 400 degrees until golden brown. These freeze well.

Makes about 18 muffins.

Note: You can also make this recipe in a cast-iron skillet.