Sheath Cake

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Sheath Cake – A book of Favorite Recipes compiled by Glenwood Jaycettes of Glenwood Arkansas – Phyllis Oblander

2 c. flour

2 c. sugar

Pinch salt

½ cup butter

½ cup shortening

4 T cocoa

1 c. water

½ cup buttermilk

2 eggs (well beaten)

1 t soda

1 t cinnamon

1 t vanilla

Mix flour, salt and sugar and put to one side. Put in saucepan the butter, shortening, cocoa, water, and buttermilk. Bring to a boil; pour over dry mixture and mix well. Add eggs, soda, cinnamon and 1-teaspoon vanilla. Mix well and pour in greased pan (9×13). Bake 35 min at 350 degrees.


½ c. butter

4 T cocoa

6 T Milk

1 box (16oz) powdered sugar

1 t. vanilla

1 c. pecans

Bring ½ cup butter, cocoa and milk to a boil. Pour over powdered sugar; add vanilla and nuts. Mix well and pour on cake while hot.

Brown Butter Green Beans

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Brown Butter Green Beans

From Julie Dilworth


3 tablespoons butter
1/2 small onion, sliced
1 garlic clove,minced
salt and pepper

Fresh green beans or haricots verts


Directions: Microwave butter on high 1½ – 2 minutes or until browned.
Remove from microwave and immediately add garlic.
Microwave or boil green beans until crisp tender.
Drain. Toss with butter, onion, salt and pepper.


Chocolate Cake with Avocado

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3 cups all-purpose flour

6 tbsp. unsweetened cocoa powder

1/2 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

1/4 cup vegetable oil

1/2 cup soft avocado, well mashed (about 1 medium avocado)

2 cups water

2 tbsp. white vinegar

2 tsp. vanilla extract

2 cups granulated sugar

Preheat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans. Set aside.

Sift together flour, cocoa powder, salt, baking powder and baking soda and set aside.

Mix the oil, mashed avocado, water, vinegar and vanilla together in a bowl. Stir sugar into the wet mix.

Combine the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn onto cooling racks to cool completely before frosting with avocado butter cream.

Avocado Butter Cream Frosting

8 oz. avocado meat (about 2 small to medium very ripe avocados)

2 tsp. lemon juice

1 lb. powdered sugar, sifted

1/2 tsp. vanilla extract

Peel and pit the soft avocados. (Use the ripest avocados you can get. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.)

Place the avocado meat into the bowl of a stand mixer fitted with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2 or 3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined.

Spicy Pumpkin Carrot Muffins Submitted by:Christie Ison

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2 sticks unsalted butter @ room temp
1 3/4 c. dark brown sugar, packed, divided
2/3 c. molasses, unsulphured
2 eggs, beaten, @ room temp
14 oz. can pumpkin (or equivalent amount cooked, pureed pumpkin)
1-3.5 oz. container carrot baby food (or equivalent amount cooked, pureed carrot)
3 1/2 c. all purpose flour
1/2 tsp. salt
2 tsp. baking soda
3 tsp. ground cinnamon
2 tsp. freshly grated nutmeg
1/2 c. dried cranberries, raisins or currants
1/4 c. almond slivers; walnut halves or pieces; or pecan halves or pieces
1/8 tsp. cayenne powder (smoked if you have it)
Directions Preheat oven to 400 degrees. If using fresh, cooked pumpkin, strain puree for at least 30 minutes in cheesecloth or a wire sieve.

In a standing mixer, cream the butter at medium-high speed until soft and lightened in color. Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture.

Add the eggs, pumpkin and carrot, and mix on medium speed until blended.

In a separate bowl or on a flexible cutting board, sift together the flour, salt, baking soda, cinnamon and nutmeg. Pour into wet ingredients and gently fold together, being careful not to overmix.

Fold in the cranberries, raisins or currants.

Using a spoon or large disher (what I used), fill muffin cups three-quarters full. Place three almond slivers in the middle of each muffin top, pointing up slightly in a radiating pattern. (If using walnut or pecan halves, place one at an upward angle in the middle of each muffin. If using pieces, sprinkle a small amount on each muffin.) Sprinkle muffins with remaining 1/4 c. brown sugar and with cayenne to taste.

Bake for 12 – 15 minutes.

Italian Beef Sandwiches

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Grant Coster              
Ingredients 1 – Red Bell Pepper sliced
1 – Yellow Onion sliced
1 – 4 to 8 lb. Rump Roast
3 – Table Spoons Olive Oil
2 – Table Spoon Italian Seasoning
1 – Teaspoon Salt
1 – Teaspoon Black Pepper
1 – Lg. Jar Sliced Peppercini Peppers
2 – Cans Beef Broth
Mozzorellea Cheese shredded
Buns – sub style
Directions Italian Beef Sandwiches:

Rub roast with olive oil, salt and pepper and then coat with Italian Seasoning. Place roast in zip lock bag and add red bell pepper and onion, pour in all of the peppercini peppers including all of the juice from the jar. Seal bag and roll around to ensure roast is coated with liquid. Place in refridgerator overnight. The next morning pour contents of bag into crock-pot and cover with the beef broth. Place crock-pot on low and let cook all day or at least 6 to 8 hours.

Take roast out of crock-pot and place on dish. Place large bowl with a colander in it in sink. Pour all liquid and veggies into colander so the colander catches the veggies and the bowl catches the juices. Strain colander and pour veggies out on a cutting board, they will be mush but chop them up with knife. Place in a bowl and set aside. Use fork to shred meat. Put meat in serving bowl and pour juice over it. Let stand for 15 mins. Then place meat on bun warmed in oven and then top with spoonfull or two of veggies and top with mozzorella cheese.