Cook of the Week: Glenda Williams recipes

Thomas Wells | Daily Journal Glenda Williams' lemon cake and favorite peanut butter cookies.

Thomas Wells | Daily Journal
Glenda Williams’ lemon cake and favorite peanut butter cookies.

Glenda’s Lemon Cake

1 box Duncan Hines lemon cake mix

1 small box lemon gelatin

3⁄4 cup water

3⁄4 cup oil

4 eggs

1 teaspoon fresh lemon juice

Icing

1 (8-ounce) block cream cheese

1 small box lemon gelatin

2 tablespoons fresh lemon juice

1 box powdered sugar

Preheat oven to 350 degrees. Grease and flour 3 cake pans. Combine cake ingredients and beat with a mixer until well mixed. Divide batter among prepared pans and bake until brown, about 30 minutes. Cool layers completely before icing.

For the icing, combine all ingredients and beat until creamy. Spread between layers and on top and sides of cake.

Jalapeño Corn

1 (32-ounce) package frozen whole kernel corn

1 (8-ounce) block cream cheese

1 stick butter

1⁄2 cup canned jalapeño peppers

Salt

Cook corn in a little water until just tender. Drain. Melt together cream cheese and butter. Add peppers and salt. Pour over corn and serve hot or cold.

Note: You may substitute 4 cans of whole kernel corn, drained, for the frozen corn.

Italian Cream Cake

1 stick butter

1⁄2 cup shortening

2 cups sugar

5 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup flaked or shredded coconut

1 teaspoon vanilla

Icing

11⁄2 sticks butter

1 (8-ounce) block cream cheese

2 teaspoons vanilla

1 box powdered sugar

Chopped pecans

For the cake, preheat oven to 350 degrees. Grease and flour 3 cake pans. Beat butter and shortening until creamy. Add sugar and beat well. Add eggs, one at a time, until mixed well. Sift together flour and soda. Add flour mixture to creamy mixture alternately with buttermilk, starting and ending with flour. Stir in coconut and vanilla. Bake until brown, about 30 minutes. Cool layers completely before icing.

For the icing, cream butter and cream cheese. Add vanilla, gradually. Beat in powdered sugar. Spread icing between layers and on top and sides of cake. Sprinkle pecans over the top.

Favorite Peanut Butter Cookies

13⁄4 cups all-purpose flour

3⁄4 teaspoon baking soda

3⁄4 teaspoon salt

3⁄4 cup creamy peanut butter

1⁄2 stick Crisco butter-flavor baking stick

11⁄4 cups brown sugar

3 tablespoons evaporated milk

1 tablespoon vanilla

1 large egg

Preheat oven to 375 degrees. Sift flour, soda and salt together and set aside.

In a mixing bowl, mix peanut butter, shortening stick, sugar, milk and vanilla. Beat on medium speed until well blended. Add egg and beat just until blended. Add dry ingredients and mix on low speed just until blended. Roll into balls and place 2-inches apart on an ungreased baking sheet. Flatten slightly in a crisscross pattern with a fork. Bake one sheet at a time for 7 to 8 minutes. Let cool on pans for a few minutes and then remove to a wire rack to completely cool.

Ro-Tel Cabbage

1 head cabbage

1 small onion

1 pound ground beef

1 can cream of mushroom soup

1 can Ro-tel tomatoes, undrained

Salt, pepper and Creole seasoning

Cut up cabbage and onion and cook in water until tender. Drain. Cook ground beef in a skillet until brown, then drain well. Combine soup, tomatoes, salt, pepper and Creole seasoning. Combine all ingredients and heat in oven until hot and bubbly. Serve with cornbread.