Across the state at our communities we are making time for tea to celebrate! We are planning these tea parties to toast our excellent communities and the residents, staff and families that make them so special. In honor of this Tea Time, this week the blog will feature a recipe that is a must for your party menu. Many thanks to Donna Burch the daughter of our resident Opal Newsome for sharing this delicious recipe with us.
STRAWBERRY PRETZEL SALAD
2 C. pretzels, coarsely crushed ¾ c. melted butter or margarine
3 T. sugar (for crust) 1 (6-oz.) pkg. strawberry Jello
1 c. sugar 2 (10-oz.) pkgs. Frozen strawberries
1 c. boiling water
1 (8-oz.) ctn. Cool Whip
1 (8-oz.) pkg. cream cheese, softened
Mix crushed pretzels, butter and sugar; press into bottom of a 9X13-inch pan. Bake at 400 degrees for 8 minutes. Cool completely. In another bowl beat cream cheese and sugar until well blended. Stir in carton of Cool Whip. Then spread onto cooled crust. Dissolve Jello in 1 cup of bowling water. Then stir in strawberries and let stand 10 minutes. Pour this mixture on top of cream cheese mixture in pan. Chill in refrigerator. Makes about 12 servings.
Pictured are Mr. Charles Burch, our resident, Mrs. Opal Newsome and her daughter Mrs. Donna Burch
The holidays are all about giving and one of my favorite gifts to give is a sweet treat called Christmas Trash. Now while this may sound strange, it is DELICIOUS and so easy to make! We are preparing for Holiday Open House Celebrations and Christmas parties at many of our properties across the state. In our community, I already received the request from several of our residents for me to make my addicting treat of TRASH! With that being said, I thought I would share this holiday favorite. Here’s to your happy holiday baking and treat making! I hope you enjoy!. You can also look below the recipe for some presentation inspiration for gift giving your treats.
- 3 cups Rice Chex
- 3 cups Corn Chex
- 3 cups honey nut Cheerios toasted oat cereal
- 2 cups small pretzels
- 2 cups salted peanuts
- 1 (12 ounce) bag of holiday M&M’s plain chocolate candy (red & green)
- 1 (12 ounce) bag of holiday M&M’s peanut chocolate candies (red & green)
- 2 (12 ounce) bags white chocolate chips
- Mix all ingredients but the white chocolate morsels in a large bowl.
- Melt white chocolate morsels according to directions on the package.
- Pour melted white chocolate over the cereal mixture and toss well to coat.
- Spread on waxed paper and let sit until the white chocolate hardens.
- Store in an airtight container.
Autumn is my favorite season of the year. The trees show off their brightest and boldest colors as the leaves start to change. We break out the fall clothing (well, perhaps on some days…let’s be honest I live in the South). My favorite sport of college football is in full swing and I love the local Friday Night Lights as well. So, in honor of this beloved season, I wanted to share a delicious recipe to get you in the mood for fall food. And when we think of FALL, many of us think of pumpkin spice everything! Pure pumpkin is considered a SUPER FOOD as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (AN ANTIOXIDANT). So here is a delicious and easy recipe for Pumpkin Spice Muffins that is sure to be a crowd pleaser and bring in the wonderful taste and fragrance of FALL!
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) 100% Pure Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice
PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in a covered container or re-sealable plastic bags.
FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.
FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.
I don’t think there has ever been a time in my life that someone offered me chocolate that I refused. That may be why I typically keep a pair of Spanx close by. But I must say that one of all-time favorite chocolate treats is a slice of chocolate layer cake. We have a precious lady at the Gardens that makes the absolute best chocolate cake that I have ever put in my mouth! So… when she agreed to put the recipe out to share on the blog, I jumped at the chance.
But before we get to that…here is a little background on the lady we affectionately refer to as ‘Aunt Dimp”
Dimple Zorn grew up just outside of Clayton, Alabama. She is a former Gardens of Eufaula queen and I tease her that she keeps the roads hot staying on the go… She has a love for life and is the mother of 3 wonderful children as well as the grandmother to 5 grandsons and 2 great grandsons and 2 great granddaughters. She was married to her late husband, Willie Ray for 66 years. Aunt Dimp told me that she started learning from her Mother how to cook at the age of 9 or 10. She says that she has always loved baking. She has agreed to help us learn to bake her special chocolate cake during an activity this week at the Gardens of Eufaula. This recipe has always been a requested favorite in her family. I hope you will take this recipe and share it with someone you love.
Aunt Dimp’s Chocolate Layer Cake
2 cups sugar
3 cups self-rising flour
1 cup oil
1 cup milk
Mix above ingredients together. Spray pans well with Bakers Choice (with flour). For 9 inch pans use ¾ cup of batter and for 8 inch pans use ½ cup of batter. Bake at 350 degrees until done. Cake layers will not brown much.
3 cups sugar
½ cup cocoa
19 oz. can evaporated milk
2 ½ sticks margarine or butter
Mix above ingredients together. Let them come to a boil for 3 ½ minutes. Stack each layer and cover with filling. Then stack again until all layers have been stacked together with filling in between each layer.
Years of baking this cake taught me to add 3 extra tablespoons sugar and 1 tablespoon Karo light syrup to the remaining filling. Boil until thick, approximately 1 ½ to 2 minutes. Cover the entire cake with this mixture. Doing this makes a pretty cake.
Depending on the size cake pan you use, this cake will be 11 to 13 layers.