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CHOCOLATE POUNDCAKE HOLIDAY SHOW
CHOCOLATE POUND CAKE
Susan Jackson

This is my mother’s recipe that she used for our birthday cakes when I was growing up. It is for a vanilla pound cake but I have changed it to make a chocolate pound cake, so you have two recipes in one. To make a chocolate pound cake, just substitute one cup of dark cocoa for one cup of flour. However, I use ¾ cup of Dutch processed cocoa and ¼ cup black cocoa* to give the cake that very deep dark chocolate flavor and color.  Make sure all ingredients (eggs, butter, Crisco, milk) are at room temperature.

  

Ingredients

 

  • 1 stick of unsalted butter  
  • 1 cup Crisco 
  • 3 cups sugar    
  • 3 cups Swan cake flour (I use Queen Guinevere* cake flour)
  • 6 eggs      
  • 1 cup evaporated milk
  • 1 pinch of salt    
  • 1 tsp. coconut, almond, or lemon flavoring (for vanilla cake)
  • 1 tsp. of vanilla   
  • 1 tsp. chocolate extract (for chocolate cake only) 

Directions

 

Sift flour, salt, and/or cocoa together and set aside. Cream the butter, sugar, and Crisco until it is well mixed. Add the eggs one at a time and beat until fluffy. Add half of the milk and mix well. Add the flour and rest of the milk alternately beginning with the flour and ending with the milk. Add the flavorings (vanilla, lemon or coconut, or chocolate). Bake at 300° for 1½ hours or until a cake tester comes out clean.   

Chocolate Glaze

 

  • 4 Tablespoons dark cocoa (same as what was used in the cake)
  • 3 Tablespoons water
  • 2 Tablespoon light corn syrup
  • 2 Cups Sifted powdered sugar 

Mix cocoa, water, and corn syrup in a small boiler and heat until well mixed. Add the powdered sugar and mix well. Drizzle over cake.  

www.bakerscatalog.com

MASHED RED POTATO CASSEROLE
Statesboro Cooks!

 

  • Boiled and mashed red potatoes (One 5 pound bag)
  • 1 stick Butter (melted in to potatoes while mashing) 
  • Sour Cream (entire 16 oz container)
  • A couple of whipped eggs
  • salt
  • pepper
  • 1/4 cup chopped chives chives
  • 1/2 can of evaporated milk
  • 3-6 packs of Cream Cheeze Chive crackers, crushed

Boil, drain and mash potatoes.  Melt in a stick of butter.  Mix in sour cream, then eggs, salt, pepper, chives and evaporated milk.  Put in a greased casserole dish.  Top with the buttered crackers.  Bake for 45 minutes on 350.

BLACK ROCK BAKED OATMEAL
Marilyn Hale

  • 1/3 cup oil
  • 1/3 cup applesauce
  • 1 c sugar
  • 2 large eggs, beaten
  • 4 c quick cooking oats
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 ½ c milk

Mix and bake at 350 for 30 minutes.  Top with Strawberries and Cream.

APPLE CHEESE CASSEROLE
Joanne White
Bonnie Campbell

  • 1 can sliced apples (Whitehouse brand)
  • 8 oz Velveeta cheese
  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup all purpose flour
  • 1/4 can carnation evaporated milk

Drain apples well.  Place in 9/13 casserole dish.  Melt Cheese and butter in heavy pot on low heat.  Add 1 cup sugar and 3/4 cup all purpose flour and 1/4 can carnation milk.  mix well.  Pour over apples.  Bake at 350 for 30 minutes.

 

VEGETARIAN COCKTAIL PARTY
WALKER FARMS ORGANIC MULTI-COLORED FINGERLING POTATOES & ORGANIC CARROT STUBS
www.walkerorganicfarms.com

  1. Desired # of fingerling potatoes and carrots (if stubs cannot be found, cut carrots in to medium sized pieces.
  2. Extra Virgin Olive Oil
  3. Sea Salt and Pepper
  4. Sour Cream
  5. Fresh Chives

Wash well, and then toss all in olive oil, sea salt and pepper.  Roast veggies on 400 degrees for 30 minutes or until tender.  Times may vary depending on oven.

 

Make sauce by simply mixing together 1 carton of sour cream and 5 tbsp of fresh chopped chives.


SUGAR MAGNOLIA’S PECAN TOAST POINTS

http://www.sugarmagnoliabakery.com/
 

  1. 1 loaf of pecan or dense specialty bread
  2. Desired amount of extra virgin olive oil (about 1 cup for an entire loaf)
  3. 1 tsp dried oregano
  4. 1 tsp dried basil
  5. 1 tsp sea salt
  6. ½ tsp ground pepper

Cut entire pecan bread loaf (or any other dense specialty bread) into large cracker size pieces about ¼ to ½  of an inch thick.  Toss in extra virgin olive oil (desired amount), dried oregano and dried basil…about 1 tsp for basil and oregano and salt/pepper.  Bake on 300 for around 30 minutes, or until firmly toasted and slightly browned (oven temps will vary per oven and altitude, so watch out starting at about 20 minutes).

 

FRESH EGG SALAD DIP

 

  1. 12 boiled eggs cooled
  2. ½ cup to 1 cup mayo
  3. 1 tsp of salt and pepper, equally
  4. ½ tsp smoked paprika
  5. 2 heaping tbsp of sour cream

Boil a dozen fresh farm eggs and let cool.  Peel shells from eggs, wash to make sure all pieces of shell are off eggs.  Dry eggs with paper towel or kitchen towel.  Slice eggs in half and chop until fine in a food processor.  Mix ½ cup to 1 cup of mayonnaise, 2 big tablespoons of sour cream, 1 tsp of salt, 1 tsp of pepper and ½ tsp of smoked paprika in chopped boiled eggs.  1 tbsp of pickled relish optional.

GRILLED MUSHROOM BALLS & GRILLED CORN AND JALAPEÑO BALLS (STATESBOROCOOKS! ORIGINAL)

 

  1. 1 package of sliced mushrooms
  2. 2 cloves of roasted garlic
  3. 1 cup of shredded sharp cheddar cheese
  4. 2 tbsp of extra virgin olive oil
  5. Small dash of salt
  6. 1 tsp of dried rosemary
  7. 1 tsp dried thyme
  8. 1 ½ cups of Bisquick  

Grill mushrooms until seared nicely (using a grill pan is fine), then chop with roasted garlic and olive oil in a food processor, starting with garlic and olive oil.  Process until olive oil and garlic is almost a paste, then chop mushrooms in to small pieces.  Mix cheese, salt, thyme and rosemary in Bisquick, and then mix the mushroom mixture in with hands.  Form in to balls the size of walnuts, put on a greased baking sheet and bake for 12-15 minutes on 350 or until slightly brown.

 

  1. 2 ears of fresh corn
  2. 2 cored jalapeños
  3. 1 ½ cups Bisquick
  4. 1 cup shredded white sharp cheddar cheese
  5. 2 tbsp of melted salted sweet cream butter

Grill the corn and jalapeño peppers (using a grill pan is fine).  Chop jalapeños pretty fine, and cut corn off the cob.  Add to 1 ½ cups of Bisquick, 1 cup of shredded white sharp cheddar cheese, and melted butter.  Then form a dough with your hands.  Form in to walnut sized balls, put on a greased/buttered baking sheet and bake 12-15 minutes on 350. 

FRESH GEORGIA PEACH MOUSSE PECAN CUPS

(STATESBOROCOOKS!)

 

  1. 1 carton of Cool Whip
  2. 1 bag of peach glaze
  3. 1/3 cup Peach Schnapps
  4. 1 cup fresh diced peaches (Georgia Peaches are always the best!)
  5. Peach Jell-O
  6. 1 package of ready made pie crust
  7. ½ cup finely chopped pecans (Georgia Pecans are always the best!)

Mix together 1 carton of Cool Whip and 1 bag of peach glaze (can be found in the produce section of most grocery stores).  Put in refrigerator to chill.

 

Mix together 1/3 cup of Peach Schnapps, 1 cup of diced fresh peaches and 1 small bag of peach Jell-O in a large bowl.  Let sit for a few minutes.  Take Cool Whip mixture out of refrigerator and fold the Schnapps/Jell-O/Peach mixture in.  Put back in refrigerator.

 

To make the pecan cups, work ½ cup of finely chopped pecans in to store bought pie crust dough.  Form and incorporate pecans in dough with hands until pecans are thoroughly a part of the dough.  Next, roll out dough on a floured surface and cut in to rounds with a small cookie dough cutter and form rounds as cups in mini muffin tins.  Bake on 350 for 12-15 minutes.  Take out of oven a let cool.

 

After mini cups have cooled, take peach mixture out of refrigerator, put in a large Zip Lock bag and cut the end off of bag to use as a pastry bag.  Pipe the mixture in to each of the muffin pecan cups, and keep in the refrigerator until ready to serve.

 
CHAMPAGNE WITH FRESH FROZEN FARMER’S MARKET FRUIT (PEACHES)

  1. Champagne
  2. Peaches
  3. Peach Schnapps

Freeze sliced fresh peaches.  After frozen, drop a peach slice in champagne glasses and fill with 1 tbsp of Peach Schnapps and chilled champagne.  Drink up.

WATERMELON BISCUITS & JELLY

 http://www.mainstreetstatesborofarmersmarket.com/

WATERMELON BISCUITS
  1. 2 cups self rising flour
  2. ½ block of butter flavored Crisco
  3. 1 tsp salt
  4. ¼ cup sugar
  5. Full ½ cup of watermelon juice

Combine flour, salt and sugar.  Pinch off small pieces of Crisco in flour.  Work Crisco in to flour with hands well.  Next, pour in watermelon juice.  Work in watermelon juice until combined, but do not over kneed.  When the juice is incorporated well, and it should be sticky, set on a floured surface, sprinkle a heaping tablespoon of flour on top of dough, and then press out with hands until about 1/2 inch thick.  For parties, cut with a small cookie cutter and make mini-biscuits.  Back on 350 degrees for 15 minutes.  Makes an 18-24 count.  This biscuit can be served with ham as an appetizer, or could be served with a sweet butter spread.  It's versatile, and it’s good.

WATERMELON JALAPEÑO JELLY

  1. 4 cups watermelon juice, strained (no pulp)
  2. 3 cups sugar
  3. 1 pkg of no-sugar-needed pectin (Sure Jell works well)
  4. Juice of one lemon (lemon rind optional)
  5. 4 Jalapeños (optional)
  6. 1 tsp salt

Whisk watermelon juice, sugar, pectin, lemon juice, and salt until combined well.  Turn on stove to med-hi to hi, and bring to a boil.  Put in the peppers if desired.  If you want it to taste mild but peppery, just split the peppers in halves, lengthwise.  If you want it to taste not so much like peppers, but you want it to have a big punch, just put in the white ribs and seeds of the peppers, but leave the green flesh out.  Whisk for the first full minute, and after one minute, start testing the jelly for the consistency you like.  Turn down to a very slight boil.  Take a spoon, dip it in the jelly, and then either put the spoon on top of ice in a cup or on an ice cold plate.  The jelly will chill quickly, and you’ll have an idea of the current consistency of the boiling jelly.  Test the jelly every minute or so until you get the consistency you like, and when you have accomplished your desired texture, immediately take the jelly of the burner, and begin jarring.  Jelly can cook differently, and times can vary, depending on anything from the stove, to the altitude, to the weather, so it's very important to start testing it soon after the boil.  It could take anywhere from 5-15 minutes depending on the circumstances.  This recipe should make around 3 jars, with a little left over for immediate use.  If you use the Jalapeños, strain the seeds and/or peppers out.

STATESBORO COOKS COUNTRY COOKIN’ MENU 

BEEF TIPS OVER RICE

1 bone in chuck roast, cooked and shredded

1 large onion

1 large bell pepper

¾ cup of flour

1 stick of butter

4 cups of beef broth

1 can of beef consume

1 can of French onion soup

1 packet of Roast Beef Ramen Soup seasoning

1 teaspoon of pepper

Dice onion and pepper.  Sautee in butter until translucent.  Add flour and make a roux (this should take about 5 minutes).  Add beef broth and soups.  Then add seasoning packet (optional).  Finally, add beef and simmer for 30 minute to an hour (until your desired consistency is achieved).  Serve over Country Rice Pilaf.

 

COUNTRY RICE PILAF

 

2 cups of rice

4 cups of chicken broth

½ stick of butter

2 tsp of salt

1 cups of butter peas or field peas

 

Melt butter in pot on stove.  Stir in rice to lightly brown and coat with butter.  Pour in chicken stock, stir, and then add salt and peas.  Bring to a boil.  Cover and reduce to simmer for 20 minutes or until rice is done (20 minutes is standard).

 

MRS. NELL GODBEE’S SWEET POTATO MUFFINS (FROM AUNT BOBBY)

Authentically Statesboro

2 cups self rising flour
1 ½ cups sugar
1 tsp baking soda
1 tsp cinnamon

4 eggs
1 cup of oil
1 tsp vanilla
2 cups of cooked (boiled), skinned and mashed sweet potatoes

 

Combine wet ingredients and dry ingredients separately.  Mix, but do not over beat, both mixtures together.  Put in muffin cups in a muffin tin, and bake on 350 degrees for 18-20 minutes.

SPICY CHICKEN SHOW

 

SWEET & SPICY CHILI LIME CHICKEN

  • 1 whole cup up, washed and dried chicken
  • 12 oz of honey
  • 1/2 stick butter
  • 1 tbsp mustard
  • 8-10 cup up chili peppers (fresh)
  • 1 packet of Ramen Soup Chili Lime seasoning (do not use the noodles...just the seasoning packet)
  • Juice and rind of 1 lime
  • 1 tsp salt

Melt butter in casserole dish.  Reserving the chicken, mix all other ingredients in melted butter.  Put in chicken and coat both sides.  Bake on 375-400 for one hour, flipping chicken about every 15 minutes.

SPANISH RICE

  • 2 cups of rice
  • 4 cups of chicken broth
  • 2-4 tomato chicken bullion
  • 1 cup of fresh corn off the cob
  • 1 cup fresh garden peas
  • 1 tsp salt
  • 1/2 stick butter or 1/8 cup of olive oil

 

Toss and lightly brown rice in the butter/oil.  Put in chicken broth and turn the heat to high.  Stir for a minute or so.  Dissolve the bullion cubes in a separate bowl with a little of your chicken broth.  Pour that in the rice.  Put in veggies.  Stir until rapidly boiling.  Turn eye of stove to Lo or Simmer.  Put a lid on the pot and let sit for 15-20 minutes.  Make sure you get the eye of the stove to the lowest temp on the dial.

 

FRUIT COCKTAIL CASSEROLE

Filling

  • 1 large can of fruit cocktail
  • 1 cup sugar (optional)
  • 1-2 cups of shredded cheddar cheese
  • 1/3 cup flour

Topping

1 sleeve of buttery crackers buttered with 1/2 stick of butter
Butter casserole dish.  Mix filling ingredients together, starting with the flour and fruit cocktail.  Then the sugar, and then the cheese.  Put in a casserole dish.  Top with cracker mixture.  Bake for 30-45 minutes, or until bubbling and brown. 

 

30 PEOPLE FOR 30 BUCKS

CHILI CORN MUFFINS

 

  • 2 boxes Krusteaz Fat Free Honey Cornbread 2.88
  • 2 cans Hot Dog Chili Sauce 1.00
  • Water

 Make cornbread with water as directed on back of box.  Cut the water ¼ a cup when mixing with the cornbread, meaning, just put a little less water in the cornbread, and then add the chili sauce.  Make in to mini-muffins, cooking on 350 for about 15 minutes.  May be a little less or more depending on your oven.  The mini-muffins will go farther than regular size muffins.

 

CHICKEN AND RICE CASSEROLE

 

  • 2 Family Size Cream of Mushroom Soup 3.08
  • Large bag of shredded Craft Sharp Cheddar Cheese 3.98
  • Rice 3.12
  • Whole Chicken 4.07
  • Water, Salt and Pepper

 Boil your chicken for about 45 minutes.  Salt and pepper.  Taste stock right before taking chicken out.  Add more salt/pepper (I like a lot of pepper in this casserole), or water if needed.  Take chicken out of water/stock.  Save stock and let chicken cool.  Pick chicken.  Put shredded chicken in 12 reserved cups of chicken stock.  Add 6 cups of rice.  Cover, bring to a boil, and turn down to simmer for 20 minutes.  After rice has cooked, add mushroom soup, and half the cheese in your bag.  Mix together.  Put in a large casserole dish (this will take two casserole dishes).  Put remaining cheese on top.  Bake for 30 minutes on 350.  The secret to making this work is by making the most out of the few seasoning opportunities you have, so make sure it is salted and peppered properly, and do not skim off the fat from the stock.  You need all the flavor possible and availalbe to make this dish work.   

 

PINEAPPLE TRIFLE

 

  • Donut Holes 2.5 (or traditionally made with Angel Food Cake)
  • 2 Large Carton of Whip Cream 3.56
  • 2 large can of crushed pineapple 2.16
  • 3 boxes vanilla pudding 3.00

 

Mix pudding in crushed pineapple with pineapple juice.  Add a little water if needed.  Fold in the whip cream.  Layer pudding mixture and donut holes (or angel food cake).  Refrigerate for a couple hours.

 

The products for this meal cost $29.35.  It fed 30 of my students well, but you do have to stretch anything you can.

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