2569 Central Avenue Augusta, GA 30904

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To Die For Chocolate Cake

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Cake:

½ cup Crisco oil

5 teaspoons cocoa powder

1 stick butter or margarine

1 cup water

½ teaspoon salt

1 teaspoon vanilla flavoring

2 cups sugar

2 cups plain all-purpose flour

2 eggs

½ cup buttermilk

1 teaspoon baking soda

Icing:

1 stick of margarine

5 teaspoons cocoa powder

¼ cup milk

1 teaspoon vanilla extract

1 box powdered sugar (more if needed)

1 cup chopped pecans

 

Directions:

Preheat oven to 350°.

Stir the baking soda into the buttermilk; set aside.

Bring oil, 5 teaspoons cocoa, 1 stick of margarine and water to boil.

Remove from heat and add salt, vanilla, sugar, flour, eggs, buttermilk & baking soda. Mix well.  Pour into a greased 9 x 13-inch baking pan.

Bake for 30 minutes or until tester inserted in center comes out clean.

For icing: bring first four ingredients to a rolling boil.

Remove from heat and stir in powdered sugar and nuts.

Spread on cooled cake.

Bloody Mary Punch

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1 (46 ounce) can vegetable juice cocktail (or tomato juice)

1cup vodka (high quality) or more to taste

1 Tablespoon prepared horseradish (not creamy) or more for spicier

1 Tablespoon Worcestershire sauce

3 Tablespoon lime juice

Combine all ingredients for punch into a pitcher, stirring well. Chill overnight or several days. When ready to serve pour into punch bowl or seasonal vessel and add some ice.  Enjoy!

Garnish suggestions:

For punch bowl: eyeball or skull balls (ping pong ball style)

Around punchbowl: jumbo shrimp, pickled okra, olives, and celery sticks.

Funeral Sandwiches

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 1 pound thinly sliced ham

 ½ pound sliced Swiss cheese

2 (12 count) packages Hawaiian rolls

1 cup butter, melted  NO MARGARINE

4 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons prepared yellow mustard

2 tablespoons poppy seeds

2 each 9 x 13 disposable foil pans

Directions

  1. . Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer in the prepared pan.
  2. Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit for 10 minutes or up to 1 hour. (may be frozen, tightly covered at this stage.  Thaw and bake accordingly.
  3. Bake covered at 350 for 15-20 minutes. 
  4. Uncover and bake an additional 5-7 minutes.

Be-Deviled Eggs

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6 boiled eggs Guacamole to taste (about ½ cup)

Dijon mustard to taste

Large pitted black olives

Red pimento (strips)

Salt and pepper to taste

Slice eggs into halves and place the yolk into a small bowl. Mash yolks with fork to make as smooth as possible. Add the guacamole, mustard, salt, and pepper. Mix well. If mixture appears dry, add additional guacamole. Spoon mixture into egg halves.  Place a strip of pimento into the opening of the olive. Slice the olive into fairly thin pieces and place on atop each egg half. Serve on a deviled egg platter or on a tray with a layer of sprouts to help “nest” the eggs. 

Lady Fingers

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FOR THE FINGERS:

1 cup butter, room temperature (2 sticks)

⅓ cup granulated sugar

½ cup powdered sugar

½ teaspoon salt

1 Tablespoon pure vanilla extract

2¼ cup all-purpose flour

1⅓ cups pecans finely ground/chopped about 2¼ cups whole pecans

2 cups powdered sugar for dusting

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Cream butter and sugars until light and fluffy; about 3-5 minutes.

Mix in vanilla extract and salt.

Slowly mix in flour just until combined. Wipe down the sides of the bowl with a spatula. Turn up mixer to high and mix for 30 seconds.

Mix in pecans until combined.

Scrape down the sides and bottom of the mixing bowl with a spatula.

Shape  into long, thing fingers, but not too thin.

Place on greased baking sheet.

Bake in oven for 16-20 minutes.

Allow to cool slightly then transfer to a cooling rack.

Once completely cool roll in a bowl of powdered sugar, slightly pressing the sugar into the finger.

FOR THE FINGERNAILS:

Sliced  almonds

Red food dye/coloring

Tube of white decorating  icing (baking aisle in grocery store)

Place  almonds  into a small bowl and add some dye to the desired redness, stirring and tossing to coat evenly.

Spread almonds onto a paper towel and allow to air dry several hours.

Apply a small drop of the icing to one end of each finger and attach the “nail”.  Let set and arrange on platter or into treat boxes.

*Note this recipe can be make without the fingernails for a nice cookie for anytime eating!

Blue Cheese & Jam Coins

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Makes 4 ½ dozen

8 ounces blue cheese, crumbled

½ cup butter, softened

1 1/3 cups plain all-purpose flour

2 Tablespoons poppy seeds

1 Tablespoon chopped green onion

dash of cayenne pepper

1/3 cup cherry, strawberry or raspberry jam

  • Preheat oven to 350°; DO NOT grease baking sheets or use parchment.
  • Cream butter and blue cheese until fluffy.
  • Add flour, poppy seeds, green onion and red pepper and mix until just combined.
  • Shape dough into ¾ inch balls and cover and chill for 2 hours.
  • Place chilled balls onto baking sheets and gently press thumb into center of each to make an indentation.
  • Place a small amount of jam into the indentation.
  • Bake for 15 minutes or until golden brown.
  • Place on wire racks to cool.
  • Store in single layers in airtight containers.

Hospitality Tea Punch

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Makes  1 ½ to 2 gallons

15 tea bags (family size)

2 quarts boiling water

2 cups lemon juice

1 quart orange juice

2 cups sugar

2 quarts cranberry juice

2 quarts cold water

1 quart ginger ale

  1. Steep tea in boiling water 10 minutes.
  2. Remove tea bags and squeeze excess liquid from bags.
  3. Dissolve sugar in hot tea.
  4. Add all remaining ingredients except ginger ale.
  5. Chill until ready to serve.
  6. Add ginger ale and ice when ready to serve.

Ham Balls

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Makes 7 dozen

3 cups Bisquick baking mix

1 ½ cups finely chopped cooked ham

4 cups shredded cheddar cheese

½ cup grated parmesan cheese (not green can)

2 Tablespoons parsley flakes

2 teaspoons Gulden’s mustard

2/3 cup milk

  1. Preheat oven to 350°.
  2. Lightly grease a cookie sheet.
  3. Mix all ingredients thoroughly and form into 1-inch balls.
  4. Place on cookie sheet.
  5. Bake for 20-25 minutes or until golden brown.
  6. Remove immediately from baking sheets.
  7. Serve warm.