Kat Food

Things we like to eat.

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  • Sweet Potato Cake (Smith House) & Frosting

    2 c. sugar
    1 1/2 c. cooking oil
    4 eggs separated
    1 tsp. vanilla
    2 1/2 c. flour
    3 tsp. baking powder
    1/4 tsp. salt
    1 tsp. cinnamon
    1 tsp. nutmeg
    1 1/2 c. grated raw sweet potatoes
    4 Tbs. hot water
    1 c. nuts, finely chopped
    Frosting:
    8 oz. cream cheese, softened
    1 stick butter, softened
    1 tsp. vanilla
    1 lb. box confectioners’ sugar

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  • Teriyaki Marinade

    1/2 c. light soy sauce
    1/2 c. dry sherry, brandy or saki
    2 Tbs. sugar
    1 large clove garlic, sliced
    1/2 tsp. ground ginger

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  • Maple Nut Fondants

    1 c. marshmallow creme
    1/3 c. margarine
    3/4 tsp. maple flavoring
    3 c. sifted powdered sugar
    1/2 c. finely chopped nuts

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  • Monster Cookies

    1/2 lb butter
    2 c white sugar
    1 lb brown sugar
    1 1/2 lb peanut butter
    6 eggs
    1 lb m&m
    4 tsp baking soda
    1/8 c vanilla
    9 c oatmeal
    1/2 lb nuts
    1/2 lb choc chips

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  • Fabulous Cheesecake

    16 oz. cream cheese, softened
    2 c. cottage cheese
    1 1/2 c. sugar
    4 eggs, slightly beaten
    6 Tbs. cornstarch
    6 Tbs. flour
    1 1/2 Tbs. fresh lemon juice
    1 tsp. vanilla
    1/2 c. melted butter, cooled
    1 pint sour cream
    Graham Cracker Crust:
    1 c. graham cracker crumbs
    1/2 c. chopped pecans
    1/4 c. melted butter
    1 tsp. sugar
    Blueberry Glaze:
    1 c. sugar
    3 Tbs. cornstarch
    1 c. reserved blueberry juice from canned blueberries
    2 16 1/2 oz. cans blueberries, well drained, 1/2 c. berries reserved

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  • Kate’s Coconut Cake

    For the cake:
    2 1/2 cups cake flour or soft wheat all-purpose flour, such as White Lily
    1 tablespoon baking powder
    1 teaspoon salt
    1 1/2 cups granulated sugar
    3/4 cup (1 1/2 sticks) butter, at room temperature
    2 large eggs
    1 teaspoon vanilla extract
    1 cup fresh coconut liquid (or light unsweetened coconut milk) or all-purpose milk (see note)
    For the icing:
    3 egg whites, beaten only until they begin to hold soft peaks
    2 cups granulated sugar
    Meat of one fresh coconut, ground or grated
    or 18 ounces frozen fresh (not sweetened) coconut
    1 cup fresh coconut liquid
    (see note)

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  • Crockpot Brunswick Stew

    1 lb. coarse-groundbeef
    1/2 lb. coarse-ground Boston butt pork
    1/2 lb. chicken pieces
    1 1/2 c. water (to cover chicken)
    28 oz. can tomatoes, coarsely chopped, with juice
    16 oz. can creamed corn
    1/4 c. ketchup
    1 Tb. butter
    1/4 c. apple cider vinegar
    1/2 tsp. salt
    1 tsp. black pepper
    1 tsp. cayenne pepper

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  • Avocado Salad

    1/4 avocado, cubed
    1/4 onion, sliced
    2 shallots
    10 parsley leaves
    10 cilantro leaves
    2 small fresh red chiles, seeded, chopped
    4 pitted green olives, quartered
    1 large tomato, peeled & diced
    3 Tbs. Sherry Vinegar Dressing (see recipe)

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  • Almond Poppy Seed Muffins

    1 egg, beaten
    3/4 c. milk
    1/2 c oil
    1 1/2 tsps. almond extract
    2 c. self-rising flour, unsifted
    1/3 c sugar
    1 Tb. poppy seeds

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  • Fresh-Fruit Pizza With Lemon Curd

    1 (18-ounce) package refrigerated sugar cookie dough
    Cooking spray
    2 tablespoons seedless raspberry jam, melted
    3/4 cup Lemon Curd (see recipe)
    2 cups fresh raspberries
    2 cups blackberries
    1 cup sliced strawberries
    1 plum, sliced
    2 teaspoons granulated sugar

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