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Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
January 2006
Italian Coconut Cream Cake
Crust
- 2 c. Sugar
- ½ c. oil
- 5 egg yolks
- 2 c. Flour
- 1 tsp. baking soda
- 1 c, buttermilk
- 1 tsp. vanilla
- ½ c. chopped pecans
- 2 c. flaked coconut
- 5 egg whites
Combine flour, shortening, and salt and cut shortening into the flour with a fork or pastry cutter until mixture resembles small peas, sprinkle with water, stir until mixture holds together. Do not over mix or crust will be tough. (A purchased double pie crust may be used in place of the homemade crust.) Roll out 2- 12" circles of crust. Place one circle in the bottom and up the sides of a medium sized stainless steel or glass bowl (approximately 12" across the top). Crust should come up the sides of the bowl about 3 inches.
Filling - 1st Layer
- 1 ½ lb. frozen spinach
- ½ cup eggs
- 1 cup parmesan cheese
- 2 cups mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon basil
- ½ teaspoon fresh minced garlic
Cream together sugar, oleo, oil and egg yolks. Add flour, baking soda, buttermilk, vanilla, nuts and coconut. Beat egg whites well and fold into the barter. Divide batter between 3 greased and floured round cake pans. Bake at 350 degrees for 30-35 minutes. Do not overbake!
Icing
- 8 oz. Cream Cheese
- 1 stick Oleo
- 1 tsp. Vanilla
- 1 pound powdered sugar
Beat together until smooth
| Submitted by:
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Sheila Middleton
Vice President of Operations
Vandalia, MO
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