Vanilla Bundt Cake

One thing I love about Trinity is that I can try a new recipe out on our friends here, and they are always appreciative (or at least forgiving). I served this at our Lenten Fish supper on March 21.  I had received a jar of Dark Chocolate Sour Cherry sauce (from Tait Farms) as a gift, and thought it would make a good cake topper, so I scoured the internet for recipes that included things I had in my pantry and wouldn't have to leave the house to find. I saw various incarnations of this recipe over and over again, so I figured I likely wouldn't strike out with this one.

I was right. The cake was super moist and tasty, and didn't have that "box cake" flavor. (But it was from a box!) The sauce complimented it perfectly; not too sweet, but interesting and flavorful. It would also be great with fresh berry coulis or a drizzle of nutella. I think this method would work with just about any flavor of cake mix. It really made it rich and delicious.

Vanilla Bundt Cake
made by Ronica, recipe from various internet sources

1 (18.25 oz) package yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 large eggs
(original recipe included a teaspoon of vanilla extract, but I had my kids helping me and forgot about that. It had plenty of flavor without it.)

Preheat oven to 350F, and lightly grease a bundt or 9x13 pan.
Combine all ingredients in large mixing bowl and mix on low speed about a minute. Increase speed to high and mix about 2 minutes, until well mixed, scraping down bowl as needed.
Pour into pan, and bake until a toothpick inserted in the center comes out clean (or with a few moist crumbs), about 30-35 minutes for a 9x13, 40-42 minutes for a bundt.
Let cool, and if bundt, turn out of pan after about 10 minutes.

Frost as desired or just serve with sauce or topping of choice.

Lora's Sweet Potatoes

These were a big hit at our latest Thanksgiving dinner, and a special request from a particular guy in the congregation, so here you go, Aaron! Lora is currently dairy-free (due to baby A) so she includes notes on substitutions.

Lora Price's Sweet Potato Casserole

I make it dairy-free by substituting almond milk (unsweetened) and dairy-free butter.

3 c. cooked mashed sweet potatoes (3 med. sized potatoes, skinned)
1/2 stick melted margarine
1/2 cup sugar (1/4 cup is still plenty sweet if you're watching sugar)
2 eggs, beaten
1 tsp vanilla
1/2 cup milk

Mix all ingredients together and put in a greased baking dish.

Topping:
1 cup brown sugar
1/3 cup flour
1/2 stick melted margarine
1 cup chopped pecans

Mix all ingredients together and crumble over potato mixture.  Bake at 350 for 35 - 40 minutes.
Enjoy!

Pavlova

This was served at a recent church supper, and was a big hit! It was a super rainy day, and it still looked crisp and delicious--and was given rave reviews! A lovely light summer dessert that is sure to please!!!

Pavlova

by Christina Pillot

6 egg whites

2 cups sugar

6 tbsp boiling water

pinch salt

2 tbsp cornstarch

1 tsp vanilla

2 tsp white vinegar

Put all together in mixer and beat on high speed until mixture stands and peaks.  Place on greased large round oven-proof plate or tray and bake at 350 deg. for 10 minutes; then at 250 deg. for 2 1/2 hours.

Once cooled, top with fresh whipping cream (with a tsp of vanilla) and sliced strawberries and kiwis.   Or grate mint chocolate bar on top of whipping cream.

Caramel Popcorn

by Jean Quinn

Another popular one! If I hadn't eaten so many Christmas cookies today, I'd make some myself. Yum!

2 - 7.5 oz. bags hull-less popcorn
2 cups brown sugar
2 sticks of butter or margarine
1/2 cup Karo Syrup
1/2 t. vanilla extract
1/2 t. baking soda
2 T. creamy peanut butter

Put popcorn in a large pan. In a saucepan, melt butter, add Karo syrup and brown sugar and bring to a boil. Boil 5 minutes and remove from heat. Add vanilla, soda and peanut butter and mix well. Pour over popcorn and stir well. Bake 1 hour @ 250 degrees F, stirring every 15 minutes.