Zada Stephens Paradise Salad

 This has been a family favorite for generations, served at every Thanksgiving dinner, and often at Christmas too. When Grandma Stephens first made this the miniature marshmallows hadn't been invented yet. She would take the large marshmallows and chop each one into little bits, which sounds a lot easier than it is! If you aren't a big consumer of marshmallows, have the kids use the remainder of the package to make strings for the Christmas tree.

1 lg. box lemon jello (or 2 small)
1 pint whipping cream
3/4 c. sugar
2 large Delicious apples, diced
2 large bananas, diced
1 8 oz. jar maraschino cherries, sliced in halves
1 8 oz. can crushed pineapple, drained
1 c. chopped nuts
about 24 mini marshmallows
1 T. vanilla flavoring

Make the jello up in a large bowl according to directions on the box. Place in refrigerator. When it starts to set up whip to a froth. Fold in the fruits, nuts and marshmallows. Whip the cream, adding sugar gradually, then the vanilla. Fold whipped cream into the mixture. Allow to set overnight. 
Serves 15 or more.

Molassas Sugar Cookies

This recipe really does require vegetable shortening or butter to get the right shape and texture. It is possible to replace half of the flour with white whole wheat flour, though it does result in a more grainy texture. If using regular whole wheat flour, I'd probably stick to subbing out half or less of the all-purpose flour.

3/4 cup vegetable shortening, melted and cooled
2/3 cup sugar (brown sugar makes a richer flavor)

1/4 cup molasses
1 egg
1 tsp. vanilla
1/2 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 t fine black pepper
2 teaspoons baking soda
2 cups sifted flour
Preheat oven to 375°F.
Combine shortening, sugar, molasses and egg and beat with mixer.
Sift together salt, and spices; add to first mixture and mix well. Add flour and soda.
Chill dough.  (pack into plastic container, bake within 2 weeks)
Form into 1" balls, roll in granulated sugar and place on ungreased cookie sheet 2" apart. (note: I use a parchment lined cookie sheet and it works fine)
Do not press down.
Bake for 10-11 minutes, rotating pan after about 8 minutes to bake evenly.
Cool on wire rack.

ALTERNATE METHOD
Make two rolls of the dough in waxed paper or parchment paper. Chill, or freeze up to a week, then thaw in the frig until soft enough to slice. Cut into 1/4" - 3/8" slices, dip the top of each slice in powdered sugar, then place slices on an ungreased cookie sheet. Bake at 350°F about 9 minutes. This method produces in a larger, thinner, crispy gingersnap type cookie.

Chocolate Guinness Cake

Thanks to one of our favorite cooking blogs, Simply Recipes, for this fantastic recipe. I've made only very slight changes, as it was wonderful as it was in the original. What could be more perfect for St. Patrick's Day than a cake made with Ireland's favorite beer? The cake is moist and rich, with an old-fashioned texture.

Chocolate Guinness Cake

Ingredients

1 c. Guinness (or other Stout variety)
10 tablespoons salted butter
3/4 cup unsweetened cocoa
1 c. white sugar
1/2 c. dark brown sugar
3/4 cup sour cream
2 eggs
1 T pure vanilla extract
2 c. all-purpose flour
2  t. baking soda
1 t. baking powder
1/4 teaspoon salt
1/2 cream cheese frosting recipe

Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter or cooking spray and line the bottom with a round of parchment paper.

In a large saucepan place the beer and butter. Place over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

In another bowl beat together the sour cream, eggs, and vanilla extract until fluffy and somewhat homogenized. Add to the butter and beer mixture and whisk together.

In another bowl whisk together the flour, baking soda, baking powder and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the counter to shake the larger air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Touch the center of the cake lightly to test doneness before testing with a skewer or it may cave in. If it doesn't bounce back to a light touch give it another five minutes or so before testing again.

Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform. Leave the cake on the pan bottom when placing it on the serving plate. If the pan bottom tends to slip around on the plate use paper doilies under it to minimize the slipping.

Spread a thin layer of the cream cheese frosting on the top of the cooled cake and serve.

Makes one 8 or 9-inch cake

Orange Cornmeal Cake and Upside Down Cake

There are several recipes floating around for orange cornmeal cake. This version is less sweet than most, and uses frozen OJ rather than fresh. After having to use 4 oranges to get 1/2 c. juice, and determining the grated rind most recipes call for is a little bitter, I moved to the frozen version. Much easier, more predictable, and I can keep the juice in the freezer so I always have it on hand.


Orange Cornmeal Cake - Variation I
This is the basic cake, with just a simple sugar crust for a frosting. Delicious after a heavy, spicy meal.

1/2 cup vegetable oil
2 large eggs
1/2 cup sugar plus 1/4 c. sugar for the topping
1/2 cup orange juice (I've had trouble with dry oranges so use 2 T. concentrated frozen orange juice diluted with water to make the 1/2 c.)
1 1/4 cups all-purpose flour
1/2 cup finely ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

In a large bowl, whisk together eggs, oil, 1/2 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, whisk lightly to combine.

Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/4 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving. Do not leave it sitting on it's top, the crispy sugar topping will get soggy and stick to the plate.  Serves 8.

Variation II - Pineapple Cornmeal Upside-down Cake
This is a rather elegant version of the cake above. It's a little more work, but is so moist and flavorful it's worth the effort!

Topping Ingredients
3 T. butter
1/2 c. brown sugar
1/3 c. dried cranberries or cherries
1/3 c. halves or pieces of pecans or walnuts
1  15 oz. can pineapple chunks - drain and save the liquid to use in the cake mixture.

Line a 10 inch cast iron skillet with release foil. Over medium flame melt
3 T. butter
1/2 c. brown sugar
Continue to simmer this mixture until slightly thickened.
Stir in the drained pineapple chunks and simmer until they take on a little of the brown sugar color.
Remove from the heat. Distribute the pineapple evenly over the pan, then place the nuts and dried fruit evenly around the pan, between the pineapple pieces. Allow this mixture to cool while you mix the cake.

Follow the directions above, using the pineapple juice, reduced over a low flame if necessary, to combine with the frozen orange juice to make the required 1/2 cup.
Mix the cake following the variation I directions, then spread the batter over the mixture in the skillet.

Bake at 375°F for 25-30 minutes, or until the cake tests done when pierced with a toothpick. Cool 10 minutes in the pan, then place a large plate over the pan and turn over, peel off the release foil and allow the cake to cool another 15-20 minutes or more before slicing.Top with ice cream or whipped cream if so desired.

Serves 8.

Pumpkin Roll

This has been a holiday favorite in our family for many years. It's easy to make, freezes well, and is always a hit at parties.

Preheat oven to 375°F.
Mix:
1 c. pumpkin
1 c. sugar
3 eggs
1 t. salt
1 t. baking powder
1 t. ginger
1 t. cinnamon
1 t. lemon flavoring or juice
1 c. flour
Pour into 11x17 greased jelly roll pan. Sprinkle with chopped walnuts, almonds or pecans.

Bake 13-15 minutes, or until done (do not overbake!). Sprinkle with powdered sugar and roll from the long edge. Cool in refrigerator. When cool, unroll and fill. [I admit I've always been challenged by this step. The cake often wants to crack. I have had pretty good luck turning the cake out onto a clean dish towel - the smooth cotton type, or waxed paper - and rolling it with the towel or paper, which helps to keep it supported when you unroll it.]

Filling
cream together:
1 c. cream cheese
1/2 c. powdered sugar
4 t. butter
1 t. vanilla
1 t. lemon (I often use more, or include some grated zest)
Blend until smooth, spread on the unrolled cake and then re-roll.
Roll the completed cake roll in foil and refrigerate.

This keeps well, and freezes well, so is a great make-ahead for the holidays.