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Chocolate Zucchini Cake
From 'What the...?' Recipes Category

2 1/2 c flour

2 c sugar

1/2 c cocoa

3 eggs

2 1/2 t baking powder

2 t vanilla

1 1/2 t baking soda

2 t fresh orange zest

1 t salt

1/2 c milk

1 t cinnamon

2 c shredded zucchini

3/4 c butter

1 c pecans, chopped

Preheat oven to 350°F. Grease and flour a bundt pan.

Mix flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl. In separate bowl, cream together the butter and sugar until light. Add in eggs one at a time, beating well after each addition. Add in the vanilla and orange zest and zucchini. Add flour alternately with the milk to the zucchini mixture. Stir in the nuts last. Pour batter into prepared pan and bake for 1 hour or until cake tests done. Let sit in cake pan for 10 minutes before turning out onto cooling rack.

Source 9.

 

 

 

 

 

 

 

 

 

 

Sweet Pickle Pie
From 'What the...?' Recipes Category
This recipe was clipped from an industry magazine, credited to the Sunglow Feedbag Café in Bicknell, UT. This recipe make 3 9"-pies. The recipe notation has SYSCO brand for every ingredient. If I ever happen to Bicknell, UT, I would love to try this out. If you have, write me and tell me how it is!

3 unbaked 9" pie shells

 

7 eggs

3 T cornstarch

3 c guar

1 1/2 c whipping cream

1 1/2 t cinnamon

3 T margarine, melted

1 1/2 t nutmeg

1 lb. sweet pickle chips, drained and ground

1 1/2 t lemon extract

 

Preheat oven to 350°F.

Beat eggs and sugar together until light in color. Add in spices, extract and cornstarch. Mix in cream and melted margarine, then stir in ground sweet pickles. Measure 2 1/2 cups of filling into each of the pie shells. Bake for 40 to 45 minutes until pies test clean. Cool completely before serving.

Source 23.

 

 

 

 

 

 

 

 

 

Avocado Upside Down Cake
From 'What the...?' Recipes Category

2 small, ripe avocados 1/3 c shortening
3 T fresh lemon juice 1/2 c sugar
3 T butter 1 egg
1/2 c brown sugar, packed 1 t lemon extract
1/2 c pecans, chopped 1 c sifted self-rising flour
  1/2 c milk

 

 

 

 

Preheat oven to 400°F.

Pare and slice avocados in half lengthwise; remove pit. Slice halves into 6 pieces. Place in bowl and toss gently with lemon juice. Place butter in an 8" square baking pan, and heat in oven until butter is melted. Remove and add in the brown sugar; stir. Arrange the avocado slices over butter and sugar then sprinkle with the pecans. Set aside. Beat shortening with sugar until very light. Add in egg and lemon extract. At low speed, alternate adding the self-rising flour and milk to the creamed mixture, ending with flour. Spread gently over avocados. Bake for 35 minutes or until it tests done. Remove and let rest in pan for 5 minutes before inverting onto cake plate. Serve warm.

Source 24.

 

 

 

 

 

 

 

 

 

 

Tomato Soup Spice Cake
From 'What the...?' Recipes Category

2 c sugar 1 t cinnamon
1/4 c oil 1 t cloves
2 10 1/2-oz cans Tomato Soup 1 t nutmeg
3 c flour 1 1/2 c miniature chocolate chips
2 t baking soda  

 

 

 

 

Preheat oven to 350°F. Grease and flour 13x9" baking pan.

Place all ingredients into a bowl and mix well. Pour into prepared pan, and bake for 30 minutes, or until cake tests clean.

Source 9.

 

 

 

 

 

 

 

 

 

 

Coca-Cola Cake with Coke Frosting
From 'What the...?' Recipes Category

2 c sugar 1 c Coca-Cola
2 c flour 1/2 c buttermilk
1 1/2 c miniature marshmallows 1 t baking soda
1/2 c butter 2 eggs
1/2 c oil 1 t vanilla
3 T cocoa  

 

 

 

 

Preheat oven to 350°F. Grease a 13x9" baking pan.

Sift the sugar and flour together in a bowl; add marshmallows. Set aside. In a saucepan, mix butter, oil, cocoa and Coca-Cola, and bring just to a boil. Pour this hot mixture over the dry ingredients and mix very well. Add in buttermilk, baking soda, eggs and vanilla. Pour into prepared pan, and bake for 45 minutes, or until cake tests done, and frost immediately in pan.

Coke Frosting

1/2 c butter 1 lb. powdered sugar
6 T Coca-Cola 1 t vanilla
3 T cocoa 1 c pecans, chopped

 

 

 

Combine butter, Coca-Cola and cocoa in saucepan. Bring to boil, and pour over sugar; blend very well. Add in vanilla and pecans. Spread this over the hot cake in pan. When cooled, cut this cake into squares.

Source 9.

 

 

 

 

 

 

 

 

 

 

Spicy Bean Cake
From 'What the...?' Recipes Category

1/4 c butter 1 t cinnamon
2 eggs 1/2 t cloves
1 1/2 t vanilla 1/4 c salt
2 c pinto beans, cooked and mashed 1/4 t nutmeg
1 c flour 2 c apples, diced
1 c sugar 3/4 c raisins
4 T cocoa (can be omitted) 1/4 c walnuts, chopped
1 t baking soda  

 

 

 

 

 

Preheat oven to 375°F. Grease 13x9" baking pan.

Cream butter well. Add in eggs one at a time; next add vanilla. Blend in beans. Sift together all the dry ingredients, and add to cream mixture. Fold in apples, raisins and walnuts. Pour this into prepared dish, and bake for 45 to 50 minutes, or until cake tests done.

Source 25.

 

 

 

 

 

 

 

 

 

 

Chile Fudge Cake
From 'What the...?' Recipes Category

3 oz. unsweetened baking chocolate

1/3 c shortening

2 c cake flour

1 c sour cream

1/4 c cocoa

3 eggs

2 t baking soda

1 t vanilla

1 t salt

1/4 c hot water

1 1/2 c sugar

1 4-oz can diced green chilies, drained

Preheat oven to 350°F. Grease and flour a Bundt cake pan or 10" tube pan.

Melt chocolate; let cool then set aside. Sift flour, cocoa, baking soda, salt and sugar. In separate bowl, mix shortening and sour cream together, then beat for 2 minutes, scraping the bottom of the bowl frequently. Add in the eggs one at a time, mixing well after each addition, and add in vanilla. Mix in half of the dry ingredients and beat well. Add in water, mixing well, then rest of dry ingredients. Stir in the chilies and pour into prepared pan. Bake for about 45 to 50 minutes, or until cake tests clean. Cool in pan for 5 minutes before turning out. Frost this cake with a fudge frosting or deep chocolate glaze.

Source 26.

 

 

 

 

 

 

 

 

 

 

Chocolate Sauerkraut Cake
From 'What the...?' Recipes Category

2 c sauerkraut

3 t baking powder

3/4 c butter

2 t baking soda

2 c sugar

1/2 t salt

2 1/2 t vanilla

1/2 t cinnamon

3 eggs

1 t nutmeg

2 3/4 c flour

1/2 c warmed milk

1/2 c cocoa

1 T orange zest

Preheat oven to 350°F. Grease and flour a Bundt pan.

Rinse sauerkraut under cold water and squeeze out all the water, then soak it in hot tap water for 30 minutes. Squeeze out the water well again and let set to drain while mixing the cake. Cream butter and sugar. Add in eggs one at a time, mixing well after each addition, then the vanilla. Sift the dry ingredients together, and then add to the creamed mixture. Add in the warmed milk and stir in the sauerkraut and orange zest. Pour into prepared pan and bake for 60 minutes or until cake tests clean. Glaze with Coffee Glaze.

Source 26.

 

 

 

 

 

 

 

 

 

 

Parsnip Cake
From 'What the...?' Recipes Category

1 c flour

1/4 c Frangelico

1 1/2 t baking soda

1 t cinnamon

1/4 t salt

1 t nutmeg

2 eggs

2 c grated parsnips

1 c oil

1/2 c walnuts, lightly toasted

1 T vanilla

 
   

Preheat oven to 350°F. Grease and flour Bundt pan or 10" tube pan.

Sift flour, baking soda and salt; set aside. Beat eggs and sugar for 5 minutes, until very light. Add oil, vanilla, Frangelico and the spices; beat until well blended. Add in the dry ingredients, then stir in parsnips and walnuts. Pour into prepared pan and bake 50 minutes or until cake tests done. Cool in pan for 15 minutes, then turn out onto cooling rack.

Source 26.

 

 

 

 

 

 

 

 

 

Red Devil Cake (with cooked beets)
From 'What the...?' Recipes Category

1 3/4 c flour

1 c oil

1 1/2 t baking soda

3 eggs

1/2 t salt

1 1/2 c pureed cooked beets

1 1/2 c sugar

2 oz. unsweetened chocolate, melted and cooled

 

1 t vanilla

Preheat oven to 350°F. Grease and flour 2 9" cake pans.

Sift flour, baking soda and salt. Beat the sugar, oil and eggs for 2 minutes, then add in the beets, melted chocolate and vanilla; beat well. Gradually add in the dry ingredients. Pour batter into prepared pans and bake for 20 to 25 minutes or until cake tests done. Let rest in pans for 10 minutes before turning out onto cooling rack.

Source 2.

 

 

 

 

 

 

 

 

 

 

Devilís Food Cake (with raw beets)
From 'What the...?' Recipes Category

2 c flour

1 1/2 c buttermilk

1 3/4 c sugar

3 eggs

3/4 c cocoa

1 t vanilla

1 1/2 t baking powder

3/4 c melted butter, cool

1 t salt

1/2 c sour cream

1/2 t baking soda

1/2 c raw beets, grated

Preheat oven to 350°F. Grease a 10" diameter cake pan with high sides.

Sift flour, sugar, cocoa, baking powder and soda, and salt. Add in buttermilk, eggs and vanilla and beat until blended. Mix in butter and sour cream, then stir in beets. Pour into prepared pan and bake for 60 minutes or until cake tests clean. Let cake rest in pan for 10 minutes before turning out onto cooling rack.

Source 27.

 

 

 

 

 

 

 

 

 

 

 

Fresh Corn Ice Cream
From 'What the...?' Recipes Category

4 c fresh corn kernels

2 T bourbon

2 c cream

9 egg yolks

1/4 c sugar

3/4 c brown sugar, packed

2 c milk

 

In heavy saucepan, combine corn, cream and sugar; simmer covered for 20 minutes. In a food processor, puree the corn mixture (be careful with the hot liquid) then strain through a fine sieve into another saucepan. Press hard on the solids to extract all liquids. Add the milk and the bourbon and bring the mixture just to a boil. Meanwhile, whisk together the yolks and brown sugar. When the liquid comes up to temperature, add in the hot liquid into the yolks in a steady stream. Pour this back into the pan and cook over medium-low heat until the temperature reaches 170°F. Strain it through sieve set over a bowl set over ice water. Cool completely. Freeze in an ice cream maker.

Source 28.

 

 

 

 

 

 

 

 

 

Sweet Corn Sherbet
From 'What the...?' Recipes Category

4 c whole milk

2 egg yolks

2 2/3 c frozen corn

2 t cornstarch

3/4 c sugar

 

In blender, puree 2 1/2 c milk and remain ingredients until very smooth, about 1 minute. Pour half corn mixture into a large saucepan, and the rest into a sieve set over the pan, pressing to extract all the liquid. Stir in the remaining 1 1/2 c milk, and bring to a boil. Simmer mixture, stirring constantly, until slightly thickened, about 2 minutes. Transfer to a bowl and let cool, stirring often. Freeze in an ice cream maker.

Source 3.

 

 

 

 

 

 

 

 

 

 

Sweet Tomato and Basil Sorbet
From 'What the...?' Recipes Category
This is clipped from Sunset magazine; the article suggests you can make half-batches with both red and yellow tomatoes for a more beautiful presentation.

1 c water

 

1 c sugar

 

3 lbs. ripe tomatoes, peeled, cored and chopped

 

6 T fresh basil leaves, minced

 

Bring to a boil the water and sugar. Remove from heat and set over ice water; stir until cold. In food processor, puree tomatoes a portion at a time. Rub tomatoes though a fine sieve. Discard any residue. Combine syrup, puree and basil. Freeze in an ice cream maker. Serve sorbet softly frozen, or freeze until firm about 3 hours. If frozen hard, let stand at room temperature 15 minutes, then break into chunks and mix in processor until the sorbet is slushy.

Source 1.

 

 

 

 

 

 

 

 

 

 

 

Spiced Black Pepper Ice Cream
From 'What the...?' Recipes Category

1 1/2 c cream

4 egg yolks

1/2 c unsweetened coconut milk

15 freeze dried green peppercorns, crushed

8 whole allspice

1 T black peppercorns, crushed

1/2 c sugar

1 T balsamic vinegar

In heavy saucepan, combine cream, coconut milk, allspice and 1/4 cup of the sugar. Bring the mixture to a boil. Meanwhile, whisk the yolks and the rest of the sugar until the yolks are pale in color. Add in the hot cream to the eggs in a steady stream, whisking all the while, then pour this back into the saucepan. Cook over medium-low heat, stirring, until the temperature comes to 170°F. Remove from heat and add the green peppercorns. Let the custard sit for 5 minutes, then strain through fine mesh sieve into a bowl set over ice water. Cool completely. Add in the black peppercorns and vinegar, and freeze in ice cream maker.

Source 28.

 

 

 

 

 

 

 

 

 

 

 

 

 

Velveeta Fudge
From 'What the...?' Recipes Category
These cheese-based confection is a no-bake or no-cook recipe.

1 lb. Velveeta cheese, softened

1 18-oz jar peanut butter, creamy

2 c butter, softened

3 c pecans, chopped

4 1-lb packges powdered sugar, sifted

4 T vanilla

1 c cocoa, sifted

 

Mix cheese, butter, sugar and cocoa in a large bowl, and knead until well mixed. Add remaining ingredients. Knead the mixture until smooth. Press into a buttered baking dish and chill in refridgerator Cut in squares or desired shapes. Store in refrigerator in an airtight container. This recipe can be frozen.

Source 81.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mashed Potato Pie
From 'What the...?' Recipes Category
This pie filling is made of mashed potatoes, and is spiced similar to a sweet potato or pumpkin pie, with ginger, cinnamon and nutmeg.

2 c mashed potatoes, cooled

1/2 t ginger

1 c brown sugar, packed

1/2 t cinnamon

1/2 c margarin, softened

1/2 t nutmeg

1/2 c milk

1/4 t salt
 

2 eggs, separated

  1/4 c sugar
1 unbaked pie shell  

Preheat oven to 400°F.

Mix mashed potatoes with brown sugar, margarine, milk, spices and salt until blended. Add in egg yolks. Beat the whites until stiff, then add in the 1/4 c sugar. Fold the meringue into the mashed potatoes.

Transfer into the pie shell and bake for 10 minutes. Reduce heat to 350°F, and bake for about 30 minutes longer.

Source 81.

 

 

Copyright © 2004-2005 Beach Cuisine™, Inc.

 

 
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