Misty Grimes Recipes

By NEMS Daily Journal

Fresh Apple Cake
3 eggs
3 cup sugar
3 teaspoons vanilla
21/4 cups vegetable oil
41/2 cups finely chopped apples
17/8 cups chopped pecans
41/2 cups all-purpose flour
3 teaspoons baking soda
11/2 teaspoons salt
21/4 teaspoons cinnamon
11/2 teaspoons nutmeg
Caramel Icing
3 cups sugar, divided
1 cup whole milk
Dash of salt
1 stick butter
1 teaspoon vanilla
In a large mixing bowl, beat eggs, sugar, vanilla and oil. Add apples and pecans. Combine flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Pour batter into three 9-inch round cake pans and bake at 350 degrees for 38 to 40 minutes.
For the icing, put 21/2 cups sugar, milk and salt in a boiler and bring to a boil. While this mixture is boiling, put remaining 1/2 cup sugar in a black skillet on medium heat. Do not stir the sugar. Once the sugar is browned and melted, add to boiling mixture. Boil until it reaches the soft ball stage. (Drop a spoonful of the mixture into a cup of ice water. It should form a soft ball.) After removing from heat, add butter and vanilla.
You can spread the hot caramel icing in between the layers of the cake, but the remaining icing must be stirred in 10-minute intervals while cooling. When it’s not glossy anymore, you can ice the top and sides of the cake.
Lemon Cream Cheese Cupcakes
1 box white cake mix
1 small box lemon-flavored instant pudding and pie filling
1 cup water
4 egg whites
2 tablespoons vegetable oil
Icing
1 (16-ounce) box powdered sugar
1 (8-ounce) block cream cheese, softened
1/2 stick butter, softened
2 tablespoons lemon juice
Preheat oven to 350 degrees. Beat cake mix, dry pudding mix, water, egg whites and oil in a large bowl with an electric mixer on low speed until moistened. Batter will be thick. Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups. Bake 21 to 24 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
Meanwhile, beat powdered sugar, cream cheese, butter and juice with an electric mixer on low speed until well blended. Frost cupcakes. If desired, stir 1 teaspoon grated lemon peel into the frosting mixture. Garnish with additional grated lemon peel.
Chili
3 pounds ground round
1 (46-ounce) can tomato juice
11/2 packages chili seasoning mix
3 (15-ounce) cans chili beans, in mild or hot sauce
Brown meat. In a boiler, bring tomato juice and seasoning mix to a boil, then add beans and meat.
Apricot Nectar Cake
1 box yellow cake mix
5 eggs
1 cup apricot nectar
1 cup vegetable oil
1 small box lemon gelatin
1 teaspoon lemon extract
Glaze
1 cup powdered sugar
1 teaspoon lemon extract
1 teaspoon grated lemon peel
2 teaspoons butter
Lemon juice
Combine cake ingredients and pour batter into a greased Bundt pan. Bake at 350 degrees for 45 minutes.
Combine glaze ingredients, adding lemon juice to taste. Drizzle over the top of the cake.
Rotel Chicken
4 chicken breasts
1 bag wide egg noodles
1 can Rotel
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
Velveeta cheese
Boil chicken and debone; set aside. Boil noodles until done. Drain noodles and return to pot. Add chicken and remaining ingredients. Let simmer.
Sweet Potato Crunch
3 cup cooked, mashed sweet potatoes
1 cup white sugar
1/3 cup milk
11/2 teaspoons salt
1/2 stick melted margarine
1 teaspoon vanilla
2 eggs
Dash cinnamon
Topping
1 cup brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/2 cup melted margarine
Beat cooked potatoes until light and airy. Add sugar, milk, salt, margarine, vanilla, eggs and cinnamon. Mix well.
For the topping, combine all ingredients and mix well.
To assemble, put a little more than half of the topping into the bottom of a greased casserole dish. Pour in potato mixture and top with remaining topping. Bake at 350 degrees until topping is brown, about 30 minutes.
Note: You can double the topping, if desired.