Bruce's Homepages - Recipes From Sylvia's Kitchen

White House Eggnog

1 gallon commercial eggnog mix
2½ cups Bourbon
1²/3 cups Rum
1²/3 cups Brandy
1 quart eggnog or vanilla ice cream (optional)
Vanilla and ground nutmeg added to taste

Mix all ingredients, add vanilla and nutmeg to taste. Store in refrigerator 24 hours before serving. Serve in punch bowl and add ice cream if desired.

This makes a nice hostess gift. just pour in pint or quart mason jars and add a pretty bow.

It's rumored the White house chef keeps a "base" from each year's mix to add to next year's batch. It keeps indefinitely under proper refrigeration. This is potent stuff, but doesn't taste potent when you're drinking it, so be forewarned! (The administration likes for the press corps to be happy, you know)

back to top

_____________________________________________________________

Smoked Salmon Party Log

One 1-pound can Alaskan Pink Salmon (2 cups)
1 8-ounce package cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon prepared horseradish
¼ teaspoon salt
¼ teaspoon liquid smoke
½ cup chopped pecans
3 tablespoons snipped parsley

Drain and flake salmon, removing skin and bones. Combine salmon with all ingredients, except pecans and parsley; mix thoroughly. Chill several hours. Combine pecans and parsley. Shape chilled salmon mixture into 8x2 inch log or round ball. Roll shaped salmon in nuts and parsley to garnish; chill well. Serve with a firm cracker such as "Triskit".

This appetizer can be made up to 24 hours in advance. Keep unused portions refrigerated up to 5 days. All men love this recipe!

_____________________________________________________________

Bourbon Glaze For Baked Ham

½ cup dry red wine
½ cup Bourbon (I prefer Old Forrester)
1 cup brown sugar, packed
6 whole cloves
2 tablespoons grated orange peel

Mix all ingredients and chill overnight. Score ham diagonally in two directions. Garnish with canned pineapple rings and cocktail cherries if desired., using wood toothpicks to hold in place. Baste ham with Bourbon glaze during cooking.

This glaze gives ham a really delicious flavor and smells so good while cooking. Leftover ham is great on sandwiches with just a little mustard, or try it the way we Southerners do....on ham biscuits!

back to top

_____________________________________________________________

Sour Cream Potato Salad

⅓ cup bottled Italian salad dressing
7 medium potatoes, cooked in jackets, peeled and sliced
¾ cup thinly sliced celery
⅓ cup sliced green onions or scallions
4 hard-cooked eggs
1 cup mayonnaise
½ cup dairy sour cream
1½ teaspoons prepared horseradish mustard

Pour Italian dressing over warm potatoes; cover and chill 2 hours. Add celery and onion. Separate egg yolks and whites.; chop egg whites, add to potato mix. Sieve egg yolks; mix with mayonnaise, sour cream and mustard; fold into potato mix. Add salt and celery seed to taste. Chill 2 hours before serving. Makes 8 servings. (recipe may be doubled for large gatherings)

back to top

_____________________________________________________________

Copper Pennies

2 lbs. fresh cooked carrots, sliced ¼ inch thick
(can use 4½ cups canned carrots)
2 medium onions thinly sliced and separated
½ green pepper sliced
1 can tomato soup
¾ cup vinegar
⅔ cup sugar
½ cup oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
½ teaspoon salt

Cook Carrots in small amount of water 8-10 minutes, drain. Combine with onions and pepper in a large bowl. Stir together remaining ingredients; pour over vegetables. Cover and marinate in refrigerator several hours or overnight. Keeps indefinitely.

back to top

_____________________________________________________________

Easy Pumpkin Cake

4 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder (Clabber Girl® Double Acting)
½ teaspoon salt
1 teaspoon vanilla
2 cups canned prepared pumpkin (do not use pumpkin pie mix! Only pure prepared pumpkin)

Cream Cheese Icing

8-ounce package cream cheese, softened
1 stick butter or margarine
1 box (1 lb.) confectioner's powdered sugar
1 teaspoon vanilla flavoring
(or you can use ready-made cream cheese icing...I do!)
Update: Betty Crocker® now has a new whipped cream cheese frosting that tastes wonderful on this cake!

Cake Preparation

Preheat oven to 350°. Grease and flour 13x9" baking pan.

Combine eggs and granulated sugar; beat till creamed together. Add cooking oil. Mix all dry ingredients; add to eggs, sugar and oil mixture. Mix at low speed till all ingredients are combined. Add prepared pumpkin and vanilla flavoring. Beat at medium speed 3 minutes till all ingredients are combined. Pour into prepared baking pan and bake about 40-45 minutes or till cake springs back to touch. Note: Oven temperatures may vary. Because of the amount of moist ingredients in this cake it can appear to be done in the center when, in fact, it is not. Please test the cake for doneness by touching the center. Cake should spring back firmly to the touch! (it is hard to "overcook" this cake) :-)

Icing Preparation

Mix softened cream cheese and butter till blended. Gradually add powdered sugar; beat till smooth; add vanilla flavoring. Mix till blended. Spread icing over thoroughly cooled cake. (you may leave cake in the pan or invert on a serving dish)

back to top

_____________________________________________________________

Red Velvet Cake - Easy Version

Red Velvet Cake recipe - easy to make red velvet cake

1(18.25 oz) box yellow cake mix
5 large eggs
½ cup vegetable oil
1 cup low-fat or regular buttermilk
2 Tablespoons cocoa powder
2 ounces red food coloring (2 bottles)

In a large bowl, combine dry cake mix and only the ingredients listed above (Do not add the ingredients listed on the cake box). Check the box for instructions for how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.

Note: Using less than the two full ounces of required red food coloring will not produce a truly "red" cake, but a lighter pink one.

Red Velvet Cake Traditional Cream Cheese Icing

1 (8) ounce package cream cheese, softened
½ stick butter, softened
½ box plus 2 tablespoons confectioner's sugar
1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.

Update: I have recently discovered a delicious commercially made icing which is very good on this cake if you do not wish to make the traditional icing. Betty Crocker® "Whipped" Cream Cheese Icing is very good and easy to spread.