Jackie Webb Recipes

Walnut-Banana Cake
112 boxes banana or vanilla cake mix
1 small box instant banana pudding
1 small box instant French vanilla pudding
34 cup vegetable oil
1 cup pear nectar
12 cup water
6 eggs
2 medium bananas, mashed
1 teaspoon vanilla
1 cup walnuts, chopped

Caramel Icing
12 cup milk
1 cup light brown sugar
12 stick margarine
4 cups powdered sugar
1 teaspoon vanilla
Dash of salt
Walnut halves

Preheat oven to 300 degrees. Blend cake mix and pudding mixes with oil, nectar and water for 2 minutes at medium speed. Add eggs, one at a time, beating well after each addition. Add bananas and beat for 1 minute. Fold in vanilla and walnuts.
Grease 3 cake pans, then line them with wax paper and grease and flour again. Pour batter equally into pans. Bake 30 to 35 minutes or until done.
For the icing, put milk, brown sugar and margarine in a saucepan and let it come to a boil over low heat, stirring constantly. Let boil for 1 minute. Take off heat and add powdered sugar and beat until smooth. Add vanilla and salt. Stir well and ice the warm cake. If icing is too thick, add more milk. Garnish with walnut halves.

Pear Cupcakes
2 cups sugar
12 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 (7-ounce) package flaked coconut
1 cup chopped dates
3 cups fresh or canned pears, drained and chopped
1 cup chopped pecans

Buttermilk Sauce
1 cup sugar
1 stick butter or margarine
12 cup buttermilk
12 teaspoon baking soda
For the cake, cream together sugar and oil. Add eggs, one at a time, beating well after each addition. Set aside.
Combine dry ingredients and add to sugar mixture. Stir in vanilla. Add coconut, dates, pears and pecans, stirring by hand (mixture will be thick). Pour into greased and floured cupcake pans (or use cupcake liners). Bake at 325 degrees for 45 to 50 minute, or until done.
For the Buttermilk Sauce, shortly before the cupcakes are done, melt butter and add remaining ingredients. Boil 1 minute. Pour sauce over cupcakes as soon as you remove them from the oven. Let cool completely.
Makes 30 cupcakes.
Note: This can be cooked in a greased and floured Bundt pan for 11⁄2 to 2 hours at 325 degrees.

Baked Beans
1 pound ground beef
2 teaspoons prepared mustard
3 tablespoons brown sugar
3 tablespoons ketchup
1 onion, chopped
12 small bell pepper, chopped
1 (14-ounce) can pork and beans

Brown ground beef and drain. Add remaining ingredients to beef. Pour into a baking dish and bake uncovered at 350 degrees for 25 minutes. Uncover and cook 10 minutes longer.
Makes 4 servings.
Sweet Potato Salad with Warm Bacon Dressing
6 slices bacon
1 red onion, sliced thin
3 cloves minced garlic
34 cup white wine vinegar
12 cup olive oil
2 tablespoons sugar
4 sweet potatoes, cooked and cut into 1-inch dice and kept warm
Salt and freshly ground pepper
4 green onions, finely sliced
14 cup chopped parsley
Cook bacon until just crisp. Remove bacon from pan, cool and crumble, and pour off all but 2 tablespoons fat. Add onions and garlic to pan and cook until soft. Remove pan from heat and add vinegar, oil, sugar and crumbled bacon. Place potatoes in a large bowl and pour the dressing over. Season with salt and pepper. Fold in green onions and parsley. Serve at room temperature.
Mocha Punch
112 cups water
12 cup instant hot chocolate drink mix
12 cup sugar
14 cup instant coffee granules
12 gallon vanilla ice cream
12 gallon chocolate ice cream
1 cup whipping cream, whipped
Chocolate curls (optional)

In a large saucepan, bring water to a boil. Remove from heat. Add hot chocolate mix, sugar and coffee. Stir until dissolved. Cover and refrigerate 4 hours or overnight. About 30 minutes before serving punch, pour refrigerated mixture into a punch bowl. Add ice cream by scoops; stir until partially melted. Garnish with dollops of whipped cream and chocolate curls, if desired
Makes about 5 quarts, or 20 to 25 servings.

NEMS Daily Journal

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