The Cookbook Experiment: Do Nothing Cake

 Tonight's dessert is another one from the Littles family. Mrs. Alverta Littles is one seriously amazing woman. I love her quiet faith and steady hand. She is definitely someone you can believe when she says she is praying for you, you know she is.

Do Nothing Cake by Alverta Littles

(2) cups flour
(2) cups sugar
(2) eggs
(1) teaspoon vanilla
(1) teaspoon soda
(1) teaspoon salt
(1) large can crushed pineapple
(1/3) cup Wesson oil

In a 9" x 13" baking pan mix all cake ingredients.  Bake at 350 degrees for 35 to 40 minutes.

Topping

(1) stick margarine
(1) cup sugar
(1) 5 ounce can milk, evaporated
(1) cup chopped nuts
(1) cup coconut

To make cake topping cook margarine, sugar, milk for 5 minutes over medium heat. Do not burn. Add nuts and coconut, spread over hot cake. Then cool.

My take-a-ways for this recipe:

• The can of pineapple is 20 ounces.
• Any vegetable or corn oil is okay for the Wesson oil.
• Truthfully, I would not have mixed the cake right in the baking pan if I had realized just how much stirring was required. I was constantly in danger of flour/sugar going overboard with how much mixing was required.
• For the topping I used butter in lieu of margarine...because BUTTER is better in my opinion.
• Please be very, very careful with the topping. I cooked mine over medium low and timed the five minutes just as it began to boil. This mixture is prone to bubble up (or spit as I call it) on you and could cause a burn. I would not stop stirring once you set the five minute timer.
• The recipe says to cool.  That did not happen. I cut immediately and it was a little rough. You could tell it needed to cool first.
• I thought the topping tasted like sweetened condensed milk, a light version, with coconut added in.
• Thank you Alverta, this was a good dessert for tonight and everyone (except my non-coconut eating oldest child) loved it.

The Cookbook Experiment: Pretzel Salad

Last night's cookbook experiment for dessert was "Pretzel Salad" by Mrs. Wilma Eley. I loved her, she always, always, always looked perfect. Perfect hair, perfect makeup, perfect clothes. She was also known for having a perfect front yard! Her husband was an angel. He was one of my heroes of faith. Both of them are. They were beyond faithful to the church and especially the nursery program. I really miss seeing her smile.

Pretzel Salad by Wilma Eley

(1) 6 ounce strawberry jello
(2) 10 ounce packages frozen strawberries
(1) 8 ounce package softened cream cheese
(1) 8 ounce carton Cool Whip
(1) cup sugar
(3/4) cup butter, melted
(2) cups crushed pretzels, small pieces not too fine
(3) tablespoons sugar
(2) cups boiling water

Mix melted butter, pretzels and 3 tablespoons of sugar.  Press pretzel mixture into bottom of 9" x 12" baking pan.  Bake at 350 degrees for 8 to 10 minutes. Cool. Combine cream cheese, sugar and Cool Whip, spread over pretzel mixture. Then combine the Jello in 2 cups boiling water and add frozen strawberries. Pour onto cream cheese layer. Chill and serve. (Very good with chicken or turkey)

My take-a-ways for this recipe:

• Truthfully, I should have chopped the strawberries. I could not find any chopped strawberries so I used the whole ones. I was too impatient to take the time to chop them. I don't know if thawing them would have made any difference on the recipe. I will have to figure that out the next time I try it.
• I think I will make double the cream cheese layer next time. I would have really liked more.
• I used a 9" x 13" cake pan.
• Make sure you let the pretzel layer cool completely.
• This was very, very good! I will definitely be making it again!

The Cookbook Experiment: Snickerdoodles

My daughter Paulina felt like making something last night.  She chose the Snickerdoodles recipe by "Unknown".  I like Unknown....he/she never causes any problems!

Snickerdoodles by Unknown

Fun Fact: Snickerdoodles were a favorite of America's cookie-loving Dutch colonist.  No one knows where they got their funny name but, given their delicious flavor and texture, we're sure they'll be around for a few more generations.

(1) cup shortening
(1 1/2) cups sugar
(2) eggs
(2) teaspoons cream of tartar
(2 3/4) cups sifted flour
(1) teaspoon baking soda
(1/4) teaspoon sugar
(2) teaspoons cinnamon

Preheat oven to 400 degrees. Mix shortening, sugar, and eggs thoroughly.  Blend flour, cream of tartar, soda and salt.  Stir into shortening mixture.  Shape dough into 1" balls. Roll in mixture of (2) tablespoons sugar and cinnamon.  Place 2 inches apart on ungreased baking sheet and bake 8-10 minutes. Makes 6 dozen cookies.

My take-a-ways for this recipe:

• We typically do not use cream of tartar because we do not like the taste. Instead we used (2) teaspoons of baking powder. Baking powder and baking soda together can be a substitute for cream of tartar anyway.
• These should have been called "disappearing cookies" because as soon as they came out of the oven they disappeared!
• The best part about this is that my daughter made them!

The Cookbook Experiment: Pinto Bean Casserole

Tonight's cookbook experiment is another good one from our now CANCER-FREE Cindy Carrothers. How awesome is that? Congratulations Cindy!

Pinto Bean Casserole by Cindy Carrothers

(1 1/2) cups freshly cooked pinto beans, drained
(1/2) cup diced green pepper
(2) scallions, minced
(1) teaspoon olive oil
(2/3) cup diced tomatoes
(1) teaspoon chili powder
(1/2) teaspoon dried oregano
(1/2) teaspoon ground coriander
(2) eggs, whisked
(1/4) cup cheddar cheese

In a large saucepan over medium heat, saute green pepper and minced scallions in olive oil for 5 minutes, or until soft. Stir in the drained pinto beans, tomatoes, chili powder, oregano and coriander. Cook stirring constantly for 2 minutes. Remove heat and stir in the whisked eggs.  Spray casserole dish with cooking spray. Add the bean mixture and spread evenly. Cover with cheese. Bake at 375 degrees for 20 minutes or until filling is set.

I forgot to take a picture before I served it!!

Here it is on the plate with sauteed zucchini and some garlic bread.

My take-a-ways for this recipe:

• I did not have shallots so I used a regular white onion. I figured it would be okay because I love them with pinto beans anyway.
• I was naughty and instead of regular chili-powder I used Chipotle chili-powder. Why was this naughty? I did not warn my daughter about it! She cannot handle a lot of spice. I was surprised when she ate hers and did not complain. I asked her about it and she said it was "a little spicy" and that is when I confessed. Next time that I make it, I would most likely not add the Chipotle but use regular chili powder. It was too spicy for me; it is a rare thing that she can handle spicy and I can't. 
• Do not neglect to add the ground coriander. The blend of spices with this dish was simply amazing.
• I actually forgot to grab a tomato at the store. I substituted a bit of V-8 juice. I am not really sure how much. I just added until I thought it looked right (no help, huh? Sorry!).
• Don't forget to temper the eggs! I added some of the pinto bean mixture a little at a time to the whisked eggs so they would not accidentally scramble.
• Cindy, thank you for this recipe! It was really good and definitely will be added to our regular menu.

The Cookbook Experiment: Cheesy Zucchini Coins

The second of tonight's experiment is a recipe by a very special lady: Cindy Carrothers. She is one of the bravest persons that I know. I love the entire family. They are pretty amazing.

Cheesy Zucchini Coins by Cindy Carrothers

(1/2) cup Italian seasoned bread crumbs
(3) tablespoons grated Parmesan cheese
(1/4) teaspoon pepper
(3) cups thinly sliced zucchini
(2) large egg whites, whisked
cooking spray

Preheat oven to 450 degrees. Combine first 3 ingredients, stir well.  Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Spray top of zucchini with cooking spray.  Bake for 20 minutes. Turn zucchini over, bake 15 more minutes or until outside is crispy and browned.

My take-a-ways for this recipe:

• One medium to large sized zucchini will be plenty for this recipe.
• I was a little apprehensive about only using the egg white. After tasting the recipe I understand why. I think the egg yolk would have added an unpleasant taste.
• I am not sure if my oven temperature is off, but I don't think I would have waited 20 minutes before flipping the coins over. They did not take the full cooking time to brown. 
• I am leery of pre-grated Parmesan in the store ever since that article came out about how the majority of manufacturer's add wood pulp to theirs.  I found a wonderful Parmesan made by 4C that is 100% Parmesan and does not need refrigeration until you open the jar.
• These were incredibly delicious! The crunch was perfect and would definitely (for me) would be a great substitute for potato chips.
• Thanks Cindy! These were wonderful.

The Cookbook Experiment: Sweet and Sour Franks

Tonight's cookbook experiment is another recipe from Dick John. He has a lot of recipes in this book and I am enjoying finding them and preparing them. He is such a very special person.

Sweet and Sour Franks by Dick John

(1) onion, chopped
(1) 8 ounce can tomato sauce
(1) tablespoon soy sauce
(1) bell pepper, sliced
(1) tablespoon oil
(1) clove garlic
(2) tablespoons vinegar
(1) 20 ounce can pineapple chunks
(2) tablespoons brown sugar

Saute onion and garlic in oil.  Add tomato sauce, vinegar and soy sauce.  Stir in pineapple and bring to a boil.  Then add small cocktail wieners and simmer  for 5 minutes.  Add bell pepper and sugar and cook for an additional 5 - 10 minutes. Serve with cocktail picks and French bread.

My take-a-ways for this recipe:

• The recipe did not say how long to saute the onion and whether it was just until translucent or until caramelized.  I cooked them until they were translucent.
• I was not sure if I was supposed to add the juice from the pineapple into the sauce. I just dumped the whole thing in, without draining it.
• My family did not care for the large size of pineapple chunks. Next time I would use crushed pineapple.
• I did not like the green pepper at the end. I would have chopped it and sauteed it with the onion and garlic.
• Overall it was a good recipe and it kept the men happy that we had meat on the table.
• Thanks Mr. John!

The Cookbook Experiment: Amish Layered Dinner

Tonight's cookbook experiment also included this dish by Dick John. Mr. John is very important to me. He was a good friend of my father's and he is married to a very sweet lady, Pat John (one of her recipes is posted previously and it is to die for!).

Amish Layered Dinner by Dick John

(2) cups hamburger (uncooked)
(2) cups sliced raw potatoes
(2) cups chopped celery
(1/2) cup diced onions
(2) teaspoons of salt
(1/4) teaspoon of pepper
(1) cup diced green peppers
(2) cups canned tomatoes
(1) onion, thinly sliced (optional)

Preheat oven to 350 degrees. Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole dish. Add a layer of celery. Add layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Lay onion slices on top, if desired. Bake for 2 hours, covering with foil after about one hour.

My take-a-ways for this recipe:

• I should have used very low fat hamburger. I did not think about it and it made the casserole a little bit greasy (okay, a lot greasy)
• I peeled and sliced about five potatoes to equal the 2 cups
• I did not measure the salt and pepper...I confess. I just liberally used them both (the pepper more than the salt actually)
• At the store today I did not pick up any canned tomatoes because I thought I had some at home. Nope! I used some canned whole Roma tomatoes that I roughly tore apart over the top of the casserole.
• I was really, really not sure how this was going to turn out, especially when what seemed like backward to me to put the aluminum foil on AFTER it had baked an hour. I did it, but I thought that was definitely different.
• This was tasty. I loved the way the celery just seemed to melt away and you would have never known they were in there if you did not see it being fixed.
• The onions were as equally amazing, of course I am an onion fan. They were so tasty.
• Thanks Mr. John. This was a hearty meal for my boys!! I love you!