1/2 cups cake flour
1 1/2 cups sugar
1 cup water
2/3 cup vegetable oil
1/3 cup nonfat dry milk
3 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
8 egg whites
Light Lemon Glaze (recipe follows)
Colored sugar crystals and dragées
Small china or plastic baby doll*
oven to 375F. Grease and flour a 10-inch fancy
tube pan. Sift flour before measuring and
combine with sugar, water, oil, dry milk,
baking powder, vanilla, and salt in a bowl.
Mix until smooth.
Whip the egg whites until stiff. Fold whipped
egg whites into the batter until evenly
blended. Spoon batter into the prepared pan.
Bake 40 to 50 minutes until cake bounces back
when gently touched in the center. Turn out of
pan onto cake rack; cool thoroughly. Drizzle
with Light Lemon Glaze and decorate with
purple and green sugar crystals and gold dragées.
Makes one 10-inch fancy tube cake, 20 slices.
make topping, combine confectioners sugar,
vanilla and enough water to form a paste.
Brush on cakes. Sprinkle colored sugar on
cakes in alternating colors.
tablespoons plus 2 teaspoons spicy Cajun
2 cups seasoned bread crumbs
1 pound chicken tenderloins
1 cup vegetable oil
2 cup milk
4 ounces butter
1 jar Dijon mustard
the Cajun seasonings to the bread crumbs and
toss the chicken tenders in the mix to coat
well. Heat the oil until bread crumbs fry when
sprinkled in. Fry the chicken until golden
brown, about 1 minute.
the milk and the butter to a rapid boil, whisk
in the mustard and heat. Add the chicken to
the sauce and warm through, sprinkle with 2
teaspoons of Cajun seasoning and serve.
4 cloves garlic, minced
2 bay leaves
8 green onions, chopped
Juice of one lemon
Salt and pepper to taste
1 ½ t rosemary
½ cup white wine
4 lbs fresh shrimp, peeled and deveined
½ cup chopped parsley
2 cups cooked rice, that means 1 cup raw
In a medium skillet melt the butter. Add the
garlic and green onion and sauté
until soft. Add bay leaves, salt,
pepper, rosemary and half of the wine. Simmer
for 10 minutes. Remove the leaves, add the
shrimp, and continue cooking for 20 minutes.
Add remaining wine and parsley. Serve over the
ounces corkscrews or wagon wheels
1/4 cup olive oil
1/4 cup each chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
1 tablespoon minced fresh garlic
1 28-ounce can plum tomatoes, chopped, juices
1 to 2 cups chicken broth
1 10 ounce package frozen corn, thawed
16 ounce can of chick peas, drained, rinsed
1/2 teaspoon thyme
1 whole bay leaf
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons parsley for garnish
Salt and pepper
some salted water to a boil, add the pasta and
cook until done, about 10 minutes or according
to package directions.
a large saucepan heat the olive oil. Add the
onion, bell pepper and scallion and saute for
3 to 4 minutes or until tender. Stir in the
garlic and saute a few seconds, then stir in
the tomatoes, broth and corn and simmer 5
minutes. Transfer two portions to another
saucepan for the children and keep it warm
until ready to serve the pasta. To the other
portion, add chick peas, thyme, bay leaf and
cayenne pepper and simmer until pasta is done.
Boil down to thicken sauce or, conversely add
more broth if you want it loose. Remove bay
leaf before serving. When pasta is done
transfer half to a warm bowl and top with corn
and tomato sauce; transfer other half to
another bowl and top with spicy chick pea mix
and minced parsley.
cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or
Kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
the oil and flour in a large cast-iron or
enameled cast-iron Dutch oven over medium
heat. Stirring slowly and constantly for 20 to
25 minutes, make a dark brown roux, the color
the onions, celery, and bell peppers and
continue to stir for 4 to 5 minutes, or until
wilted. Add the sausage, salt, cayenne, and
bay leaves. Continue to stir for 3 to 4
minutes. Add the water. Stir until the roux
mixture and water are well combined. Bring to
a boil, then reduce heat to medium-low. Cook,
uncovered, stirring occasionally, for 1 hour.
the chicken with the rub and add to the pot.
Simmer for 2 hours.
off any fat that rises to the surface. Remove
from the heat. Stir in the parsley, green
onions, and file powder.