Cool and Creamy Coconut Cake
by: Lynn Ulmer
This cake is best prepared a day or two ahead so all the liquid gets absorbed.

1 box (18.25 oz) yellow cake mix
1 can (14oz) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8 oz) frozen whipped topping, thawed
2 1/2 - 3 cups flaked, sweetened coconut

1. Heat oven to 350 degrees F. Grease a 13x9x2 in. baking pan.

2. Prepare cake mix as pachage directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake.

3. Mix condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.

4. Frost with topping. Sprinkle with coconut. Cover and refrigerate until serving. Cut into squares.

 

Bailey's Irish Cream Cheesecake
by: Lynn Ulmer

1 tablespoon unsalted butter, softened
2 cups graham cracker crumbs
2 cups granulated sugar, divided
1/2 cup unsaled butter, melted
36 ounces cream cheese, softened
5 large eggs (at room temp.)
1 teaspoon pure vanilla extract
1 cup Bailey's irish cream
1 cup heavy cream
1 tablespoon confectioner's sugar
1-2 onces semisweet chocolate

Preheat oven to 325 degrees F. Coat bottom and sides of a 10-inch springform pan with softened butter.

Using a fork, combine graham cracker crumbs, 1/2 cup of the sugar and melted butter in a medium bowl until well blended. Then evenly press crumb mixture onto the bottom and 1 inch up the sides of buttered pan.

Beat cream cheese in a mixing bowl until smooth. Add remaining 1 1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed. Add eggs, one at a time, making sure to scrape sides after each addition. Beat until well incorporated and very smooth. Beat in vanilla extract and Bailey's irish cream until well mixed. Pour into prepared pan and bake in preheated oven for approximately 1 hour and 15 minutes or until center is the consistency of set gelatin.

Remove cake from oven and let cool on a wire rack away from drafts. When cool, remove sprinform and refrigerate until ready to serve. When ready to serve, whip heavy cream with confectioner's sugar and garnish top of cake with whipped cream rosettes. Shave chocolate over top.

 

Mary McLeod Bethune's Sweet Potato Pie

Mary McLeod Bethune was founder of the National Council of Negro Women. In 1904, needing money to keep the school doors open, Bethune baked and sold these sweet potato pies. Baked for family and guests at this year's Zeeb Family Christmas dinner, this pie, with all its history, was simply delicious! Serve with the main meal or as a desert!

3 to 4 medium sweet potatoes (about 1 1/4 to 1 1/2 lb.)
1/3 c butter or margarine, softened
1/3 c granulated sugar
1/3 c firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 eggs, well beaten
1 tsp. vanilla
2/3 c. milk
1 unbaked 9 inch pastry shell

1. For filling, boil sweet potatoes 40-50 minutes or until tender. Cool slightly. Peel and mash. (You should have about 2 cups.)

2. Preheat oven to 350 degress F. In a large bowl combine butter, granulated sugar, brown sugar, salt and nutmeg. Beat on medium speed with electric mixer until creamy. Beat in sweet potatoes until combined. Beat in eggs and vanilla. Add milk slowly; beat until combined. Spoon mixture into baked pastry.

3. Bake for 50 to 60 minutes or until set. Cool to room temperature before serving. Store in refrigerator. Make 8 servings.

Sweet Potato Custard: Prepare filling as above. Preheat oven to 325 degrees F. Pour filling into a 11/2 quart casserole set in a baking pan. Sprinkle with ground nutmeg, if desired. Place baking pan on oven rack. Pour boiling water into the baking pan around the casserole to a depth of one inch. Bake uncovered for 60 to 65 minutes or until set. Remove from baking pan; cool 30 minutes. Cover and chill. Serves 8.

 

Grasshopper Bars
An office favorite

Brownie Layer:
1 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
4 ounces of unsweetened chocolate (melted)
1 cup flour

Mix together and spread into a 9x13 greased pan. Bake at 350 for 25 minutes.

Peppermint Filling:
2 cups powdered sugar
4 tbl of butter (softened)
2 tbl of milk
1 tsp Peppermint flavoring
drop of green food coloring

Mix until smooth- then spread over cooled brownie layer

Topping:
2 oz. unsweetened chocolate
2 tbl of butter

Melt items together and spread over filling.

 

Unruh's Hotpockets
A delicious German Appetizer

2 lbs. ground beef
1 cup shredded cabbage
2/3 cup water
1/3 cup chopped onion
2 Tbls. mustard
2 packages dinner roll dough
2 Tbls. butter

In skillet brown ground beef. Then combine ground beef, cabbage, onion, water and mustard in pan and simmer for 15 minutes.

Roll dough flat into 24, 8-inch circles. Fill dough with meat mixture and pinch close. Place on greased cookie. Let raise for 30 minutes. Preheat oven to 350 degrees. Cook for 15 miutes or until golden brown. Immediately brush tops with butter.

 

Diane's Devilish Brownies
A chocolate lovers dream! thanks Diane

2 sticks softened butter 4 eggs
2 cups sugar 8 oz. melted unsweetened chocolate
2 tsp. vanilla 1 cup flour

Mix butter, sugar and vanilla, then add the 4 eggs and mix well.
Stir in melted chocolate, then flour. Pour 1/2 batter into a greased
13X9 in. baking pan.

2 cups ricotta
2 tsp. Vanilla
1 cup miniature chocolate chips

Combine the above three ingredients and then spread over batter in pan.
Then top with remaining batter.

Bake at 325 for 45 minutes.

Leslie Brissenden's Cocoanut Cream Pie
An irresistible pie, thanks Leslie!

In medium sauce pan combine:
2 cups milk
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
2 eggs

Mix above and cook 5 minutes until thick over medium heat. Turn off heat and add 1tsp vanilla, 2 Tbs. butter and 1/2 cup cocoanut. Cool and put in baked pie shell. Top with 8 oz carton of Cool Whip and 1/2 cup toasted cocoanut!

*Tip: After custard has thickened beat with electric mixer to smooth mixture.

Jim's Grapes of Wrath
Please show I.D.

1 1/2 cups honey
3/4 cup brandy
2 tablespoons lemon juice
2 pounds seedless red and green grapes, stems removed
2 cups dairy sour cream
Lemon Curls
Cookies

Mix honey, brandy and lemon juice in small bowl. Pour over grapes in large bowl; toss. Refrigerate covered overnight. Spoon mixture into serving dishes. Dollop each with sour cream; garnish with lemon peel; serve with cookies.

 

Sharon O'Boyle's Scalloped Pineapple
This is a favorite at the Zeeb house, Thanks Sharon!

1 qt. bread cubes (7-8 slices)
1/4 cup milk
2 sticks oleo*
3 eggs*
2 cups sugar*
1 large can crushed pineapple

Beath together the softened oleo, eggs and sugar. Set bowl aside. Mix bread cubes and milk until bread is moistened. Add egg mixture to bread mixture and add pineapple (undrained). Blend well. Pour in ungreased baking dish. Bake for 1 hour in 325 degree oven.
* For Lowfat version, reduce oleo by 1 stick, substitute 1 egg white for 1 egg and reduce sugar to 3/4 cup.

 

 

Red-Raspberry Fluff
(Basic cooking survival skills gourmet jello dessert)

1 3-ounce package red-raspberry gelatin
1/2 cup boiling water
1 cup drained crushed iced

Empty gelatin into blender. Add boiling water; cover. Blend 2 minutes to dissolve. Keep blender running; slowly add ice. Then blend 1 minute or till container feels cool. Pour into chilled sherbets. * Wait 5 minutes, then serve pronto! Serves 4 to 6.
* Dip rims of glasses in rasberry juice (from frozen, or a few crushed berries), then in sugar, before chilling. Pour Fluff over thawed frozen or fresh berries; trim with berries and mint.

 

Go Jamaica, get rum, man. Rum Ball Cookies
Holiday treat. Please show I.D.

2 1/2 cups vanilla waffers
1 cup finely chopped pecans
1/2 cup bourbon or rum
1 cup confectioners sugar
3 Tbs. cocoa
2 Tbs. white corn syrup

Crush vanilla waffers into crumbs. Combine crumbs and chopped pecans, and set dry ingredients aside. Place bourbon or rum, cocoa, and corn syrup in large mixing bowl and beat thoroughly with electric mixer. Pour over dry ingredients and mix well, until mixture is the consistency of dough. Roll dough into balls. Then roll balls in more confectioners sugar and/or chopped nuts. Refrigerate to enhance flavor.

(If you like a stronger cookie increase bourbon or rum, but consider a designated driver.)

 

Grandma Helen's Gum Drop Cookies
Helen Zeeb orginal

4 eggs, beaten until light
1Tbs. water
2 cups brown sugar
Pinch of salt
1/2 tsp baking powder
2 cups flour
1 cup orange slices cut fine
2 cups nuts

Bake in slow oven ( 300 degrees) on 9x13 pan, frost while warm. Cut into squares.

Frosting
4 Tbs orange juice
1 Lump of butter
Heat and add 2 cups powdered sugar (add more powdered sugar to increase consistency)

I personally testify and recommend this to be my favorite holiday cookie. -Jim Zeeb-

 

Banana Fanna Fo Fum Puddin' Pie
(The official quick fix dessert of busy families on the go at Lake Raymond Estates )

Pie Crust:
38 vanilla wafers, crushed
1/3 c. melted margarine or butter

Mix Ingredients together and press firmly into a 9-inch pie plate.

Filling:
3 1/2 c. cold milk
2 (4 serving size packages) Jello vanilla flavored instant pudding pie filling
2 Thinly sliced bananas
1 (8 oz. tub) Cool Whip whip topping, thawed

After creating the pie crust put asside and in seperate bowl combine cold milk and pudding mixes. Beat with wire wisk 1 minute or until well blended let stand 5 minutes. Layer banana slices across bottom of crust. Top with 1/3 of pudding mixture, repeat layers ending with pudding. Then spread whip topping over pudding. Refrigerate 3 hours or until ready to serve. Garnish top with additional banana slices dipped in lemon juice to prevent from darkening, if desired.

 

 

County Line Rice Puddin'
Zeeb Land & Devlopment L.L.C.

 1 c. Rice uncooked
 2 c. Water
 2 c. Milk
 1/2 c. Raisins
 1 tsp. Salt

Combine ingredients in sauce pan. Stir for 15 minutes on medium to high heat.
* May have to add more water.

 2 Eggs
 1 c. Sugar
 1 tsp. Vanilla
 Cinnamon or Nutmeg are optional for flavor

Beat together in seperate bowl. Pour egg mixture into rice mixture and stir rice for 5 minutes.

* Low Fat Option:
Substitute 1 egg and 2 egg whites and replace milk with skim milk.

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