Kat Food

Things we like to eat.

Random

  • Cheese Fondue with Veggies

    1 loaf crusty bread
    1 red bell pepper
    1 bunch broccoli
    1 lb. Gruyere cheese
    1 Tb. flour
    1 tsp. thyme
    Salt & pepepr
    1 clove garlic
    2 c. white wine

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  • Candy Bar Meringues

    4 extra large egg whites, at room temperature
    1/8 teaspoon salt
    1/8 teaspoon lemon juice
    1 cup granulated sugar
    1 teaspoon vanilla extract
    30 to 36 miniature candy bars, such as Milky Way, Snickers or Mounds (Milky Ways are our favorites here)

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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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  • Self-Filled Cupcakes

    1 package chocolate cake mix
    8 oz. cream cheese, softeed
    3/4 c. sugar
    1 egg
    Dash of salt
    1/2 c. finely chopped nuts
    6 oz. chocolate chips

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  • Papa John’s Special Garlic Sauce

    1/2 cup margarine spread
    1/4 teaspoon garlic powder

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  • Avocado Mayonnaise for Turkey Sandwiches

    1 egg yolk
    1 Tb. fresh lemon juice
    1 tsp. chopped fresh parsley
    1/2 tsp each: salt, pepper, tarragon
    1-2 dashes hot pepper sauce
    3/4 c. vegetable oil
    1 ripe avocado, seeded, diced

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  • Eggnog Muffins

    2 c. flour
    1/2 c. sugar
    1 Tb. baking powder
    1/2 tsp. salt
    1 c. eggnog
    1/4 c. water
    1/3 c. butter, melted
    1 egg, beaten
    1 tsp. vanilla
    1/2 tsp. nutmeg

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  • Spiced Peach Spread

    1 c snipped dried peaches
    1/2 c water
    1/4 c sugar
    1/2 t apple pie spice or pumpkin pie spice

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  • Edith Sands’ Lemonade Cake

    Shortening for the pan
    1 (3-ounce) package lemon gelatin
    3/4 cup boiling water
    4 large eggs
    1/4 cup vegetable oil
    1 (18-ounce) box lemon cake mix
    1 (6-ounce) can frozen lemonade concentrate, thawed
    2 cups confectioners’ sugar

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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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