May's "Mom's Favorite" Recipes

Chocolate Cake
Mom’s Pineapple Upside Down Cake
Mummy’s Chocolate Pie
Oscar of the Waldorf
Sour Cream Coffee Bread
Strawberry Pizza
Strawberry Tiramisu
Tortellini Salad


Chocolate Cake

Ingredients:
½ cup Hershey’s unsweetened cocoa
¾ cup boiling water
½ cup butter
2 cups sugar
1 teaspoon vanilla
2 cups sifted cake flour
1/8 teaspoon salt
½ cup sour cream
3 egg whites, stiffly beaten

Blend together cocoa and hot water; cool.
Cream butter and sugar; add cocoa mixture and vanilla.
Sift dry ingredients and add alternately with sour cream.
Fold in egg whites.
Pour into two 8” baking pans.
Bake at 350 degrees for 30 minutes.

Frosting:
Melt 1 ½ sticks butter. Add 3 cups confectioner’s sugar and 3 Tablespoons boiling water.
Add ½ teaspoon vanilla, and beat well. Cool

Mom’s Pineapple Upside Down Cake

Ingredients:
1 cup brown sugar
3 Tablespoons butter
1 large can crushed pineapple, drained

Simmer brown sugar and butter 10minutes in a seasoned 9” skillet.
Put pineapple over the butter/sugar mixture.

Pour batter on top:
Ingredients:
1 ½ cups granulated sugar
3 eggs
½ cup cold water
1 ½ cups cake flour (soft silk)
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla

Bake at 375 degrees for 30 minutes. Cool ½ hour; run knife around edge.
Turn onto plate.

Mummy’s Chocolate Pie

Ingredients:
¾ cup sugar
¼ lb. butter
1 square unsweetened baking chocolate, melted
1 teaspoon vanilla
2 eggs
¾ cup chopped walnuts
1 baked pie shell

Cream sugar and butter. Add melted chocolate and vanilla.
Add eggs, one at a time, beating 10 minutes after each egg.
Fold in walnuts. Pour into pie shell and refrigerate.
Serve with whipped cream and milk chocolate shavings.

Oscar of the Waldorf

Ingredients:
1 pound ground meat
1 small onion
8 ounce can of tomato sauce
16 ounce can of stewed tomatoes
2 cups uncooked egg noodles
10 ounce package of frozen mixed vegetables
2 cups shredded cheese

Brown meat well; add onion and sauté until soft.
Add tomato sauce and stewed tomatoes. Add dry egg noodles.
Bring to a boil and cook several minutes. Add frozen mixed vegetables.
Turn into a greased oven proof casserole dish.
At this point, casserole may be frozen, or bake at 350 degrees for 45 minutes.
Top with cheese and bake until cheese is melted.

Sour Cream Coffee Bread

Ingredients:
1 cup butter
2 cups sugar
2 eggs
1 cup dairy sour cream
½ teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 teaspoons sugar
1 teaspoon cinnamon
1 cup chopped pecans

Cream butter and 2 cups sugar until light and fluffy. Beat in eggs, one at a time, to mix thoroughly.
Beat in sour cream and vanilla.
Fold in flour sifted with baking powder and salt.
Combine 4 teaspoons sugar with cinnamon and pecans. Mix well.
Spoon about 1/3 of batter into a well greased 9” tube pan.
Sprinkle with about ¾ of pecan mixture. Spoon in remaining batter and sprinkle with remaining pecan mixture.
Bake at 350 degrees for 1 hour, or until done. Remove from pan and cool on a wire rack.

Strawberry Pizza

Crust:
½ cup butter, softened
¾ cup sugar
1 egg
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon vanilla extract

Cream butter, sugar, and egg until light and fluffy. Sift together flour and baking powder; add to creamed mixture. Add vanilla. Mix well. Wrap in wax paper and refrigerate for 1 hour. Spread on to a greased pizza pan. Bake at 350 degrees for 10 minutes or until very light brown. Cool.

Filling:
1/8 cup butter, softened
4 ounces cream cheese, softened
½ teaspoon vanilla extract
2 strawberries, mashed
1 ¾ - 2 cups confectioner’s sugar, sifted

Cream butter and cream cheese until light and fluffy. Add vanilla and strawberries. Mix in enough sugar to make a stiff frosting. Spread over cool pizza crust.

Topping:
Strawberries, sliced

Place strategically on top of filling.

Glaze:
2 Tablespoon sugar
1 Tablespoon cornstarch
2/3 cup apple juice
½ cup strawberry jelly

Combine all ingredients together in a small saucepan. Stir and cook until bubbly. Cook for 2 minutes. Remove from heat. Cool thoroughly. Spoon carefully over strawberries. Refrigerate pizza. Enjoy!

Strawberry Tiramisu
            Makes 8 servings

Ingredients:
1 ¼ cups strawberry preserves (12 ounce jar)
1/3 cup plus 4 Tablespoons Cointreau or other orange liquer, divided
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
1 ½ pounds fresh strawberries, divided
52 (about) crisp ladyfingers

Whisk preserves, 1/3 cup Cointreau, and orange juice in a 2 cup measuring cup.
Place mascarpone cheese and 2 Tablespoons Coiontreau in large bowl; fold just to blend.
In another large bowl, using an electric mixer, beat cream, sugar, vanilla, and remaining 2 Tablespoons Cointreau, to soft peaks.
Stir ¼ of whipped cream mixture into mascarpone mixture to lighten.
Fold in remaining whipped cream.

Hull and slice 2/3 of strawberries. Spread ½ cup preserve mixture over bottom of 13” x 9” pan. Arrange enough ladyfingers over preserve mixture to cover bottom of dish.
Spoon ¾ cup preserve mixture over ladyfingers; then spread 2 ½ cups mascarpone mixture over.
Arrange half of sliced strawberries over mascarpone mixture.
Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture.
Cover with plastic, and chill at least 8 hours, or overnight.
Arrange remaining strawberries over tiramisu and serve.

Tortellini Salad
            Makes 8-10 servings

Ingredients:
1 small package tortellini
1 small package rainbow twirl pasta
4 green onions, chopped
1 green pepper, cut into bite-size pieces
1 can black pitted olives, optional
8-10 cherry tomatoes, cut in half
2 ribs celery, cut into bite-size pieces
1 package Italian dressing mix, prepared as directed on package.

Prepare the tortellini and twirl pasta according to package directions; drain and let cool.
Combine the cooled pasta with the green onions, green pepper, olives, cherry tomatoes, and celery. Toss.
Pour the salad dressing over the salad; stir to coat and marinade, covered in the refrigerator overnight.