What's Cooking in the Mid Atlantic forum: Recipes from the Mount Bethel Swap

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May 15, 2011 5:19 AM CST
Name: Teri
Mount Bethel, PA
I now have the time to leisurely sample ALL the goodies that were left here, and am really pigging out. Please post your recipes here. If you have a picture of your luscious dishes, please show them to us.

You all make the events such a success. Thank you.

Thumb of 2011-05-15/Roses_R_Red/c1e19b
May 15, 2011 5:32 AM CST
Name: Allison
Hummingbird Cake Recipe:

1 cup (110 grams) pecans, toasted and finely chopped
3 cups (420 grams) all-purpose flour
2 cups (400 grams) granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup (180 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1 - 8 ounce (227 grams) can crushed pineapple, do not drain
2 cups mashed ripe bananas (3-4 medium sized bananas)
2 cups of coconut - toasted

Pecan Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
1/2 cup (55 grams) finely chopped pecans
Garnish: (Optional)
pecan halves

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, coconut, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.
To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.
Serves 10 - 12 people.
[Last edited May 15, 2011 5:33 AM CST]
Quote | Post #657255 (2)
May 15, 2011 6:09 AM CST
Name: Debbie S
Central PA
Hitting lots of milestones this yea
i believe I got pics of most of the food. Ask Holly to upload please:)

I will try and figure out a recipe for mine...I just make it...so not sure on measurements...HMMM.
mama of a 7yr old Wolf Scout.
wife of wonderful hubby of 9 yrs:)
Secretary of Pack Committee 284
Asst Den Leader,PTO mama,SAHM
May 15, 2011 6:23 AM CST
Name: Teri
Mount Bethel, PA
That is some elaborate cake!! One taste of it and you know that lots of love, wonderful ingredients, and work went into it. One of the things that I had for breakfast today. Hooray for a "breaking the diet" day.
May 15, 2011 11:12 AM CST
Name: jennifer
central nj

8 oz. cream cheese, softened
1/2 c. mayonnaise
1/2 c. finely chopped nuts (pecans)
1 c. chopped pimento stuffed olives, well drained
Dash of pepper
Blend the softened cream cheese with mayonnaise until very smooth - no lumps. Stir in chopped pecans, olives and pepper. Mix well, cover; place in refrigerator overnight. Set out at room temperature for about 1 hour until ready to use for little tea-type sandwiches.
May 15, 2011 11:13 AM CST
Name: jennifer
central nj

2 c. brown sugar
2 c. flour
1 stick butter
1 egg, slightly beaten
1 tsp. soda
Dash of salt
1 tsp. vanilla
1 c. milk or sour milk
6 Heath bars - freeze them, they smash up better with a hammer
Mix brown sugar, flour and butter like a pie crust. Remove 1 cup and set aside. To the remaining mixture, add the milk, egg, soda, salt and vanilla. Mix well. Pour in a 9x13 inch greased pan. Sprinkle the 1 cup of dry mixture over the top.
Smash the Heath bars with a hammer (in wrappers). Sprinkle over top. Add nuts. Bake at 350 degrees for 30-35 minutes. Freezes well. Put Cool Whip on top for dessert.
May 15, 2011 12:09 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Oh That Hummingbird cake was to die for!! Thumbs up I plan to make that for my next take along.

Jen, I'm also going to try to make your Heath Bar cake. I didn't get to taste it because Allison's cake was almost too much for me. It looked so good, I wish I'd thought to take a piece home. Sad

Your olive spread was wonderful. I love anything with olives in it.

Teri, Thanks for starting this thread!! Big Grin I want to move it over to our What's Cooking Forum so that it doesn't eventually disappear here. I will sticky it there. I always hate it at DG that the recipe threads get buried.

Teri, I had some of your sausage and peppers late last night. They were fabulous!! Smiling
May 15, 2011 2:57 PM CST
Name: Allison
it does have a wee bit of sugar in it *Blush*
May 15, 2011 7:06 PM CST
I'm just going to copy/paste my post from Dave's...

I got this recipe from my sister-in-law who got it from someone else. There are different versions of it on the web.

Oriental Ramen Noodle Salad

Marinate ahead: Mix the following ingredients and refrigerate at least 3 hours before serving or overnight. I've gotten away with less though. First mix the sugar, vinegar and ramen noodle seasoning packs, then the rest of the wet ingredients. Cover and refrigerate.

2 cups shredded cabbage
1 cup chives or green scallions chopped or sliced
3/4 cup mild vegetable oil
1/3 cup sugar
1/3 cup cider or white vinegar
Oriental flavored seasoning packs from the ramen noodles

Dry Ingredients:
Keep these ingredients separate from the marinade above until just before serving. Otherwise, it won't be crunchy.

3 packages of Maruchen Oriental Ramen Noodle Salad. I've used Nissin brand too. Use the seasoning packs for the marinade above.
1 1/2 cup raw sliced almonds.
1 1/2 cup raw sunflower seeds.

Toast the nuts and seeds in the oven on bake for about 7-8 minutes. Spread them out on a cookie sheet or similar. Don't pile them up. I do it in three batches because of the size of the pan I use.
Break up the ramen noodles into small pieces. You can do this in a food processor or by hand.
Store in dry container.
When ready to serve, mix the marinade with the dry ingredients.

May 15, 2011 8:56 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Thanks, Loretta! Big Grin That salad was really good. I liked that you used the red cabbage in it. That's certainly an easy enough recipe for something that tastes so good.
May 16, 2011 4:26 AM CST
Name: Allison
always good to have a standby recipe like that!!
May 16, 2011 4:35 AM CST
Name: Teri
Mount Bethel, PA
The salad was great, Loretta, and so was your company. We are so happy that you have become part of our group. Hopefully, you and others will stop by again during the summer to hang out, walk around, eat and chat together. This is such a nice place to make friends.
May 16, 2011 4:38 AM CST
Name: Allison
yeah Loretta.. if you ever want to go around to nurseries or whatever.. let me know.. we are close enough... I usually take a trip over to Well-Sweep Herb Farm for there open house .. and certainly Teri is close enough to go there.. it's listed for June 4th


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