Friday, December 13, 2013


We had a lot of wonderful food at our December meeting.


More food arrived after I took these pictures, including a "Dump Cake" hot out of the oven. Inkie made the cake for Dot and shared the recipe with us.


l large can of crushed pineapple and juice
l can of cherry pie filling
l box yellow cake mix
2 cups chopped pecans
2 sticks of butter (melted)

Put in layers, in order given, in greased 9 x l3" baking dish.  Bake at
350 degrees for 30-40 minutes!


Cranberry Relish recipe given to me (Becky) by Elsa Brooks, Dec. 2010
1 bag of fresh cranberries
2 cups sugar (or less to taste)
2 large oranges (seeded), use rind and all

1 large can crushed pineapple
      (Note: navel oranges do not have seeds and that is what I used)

Easy to make:
Combine cranberries and oranges
Run through food processor or grinder
Add sugar, mix well.
Add pineapple, mix well.

Place contents in plastic containers and freeze. Makes 2-1/2 qts.

Great relish for meat, fowl, or bread. Best to let ripen for a day in refrigerator before packing into containers.

Source:  Nashville 200 Years of Hospitality

Notes from Elsa: I used apples instead of oranges. I cored the apples and left the skin on. The relish (made with apples) tastes very similar to the cranberry relish that I have purchased at the Cheese Shop in Stuarts Draft, VA.


Are there other recipe requests? 

I would like to have the recipe for the delicious little coconut goodies.

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