Recipes

Sometimes savory, sometimes sweet, Princeton Walk Ladies Book Club nights are where we get to try some delectable delights!  The hostess for the month provides the beverages, hors d'oeuvres, munchies and/or desserts.  No pressure! The hostess is free to plan her own menu, whether there is a connection to the book being discussed, or not.   Due to frequent requests for recipes after a book club night, here 's a handy place to keep those recipes.

Pat's Apple Cake

1.5 cups oil
1.5 cups sugar
3 eggs
2 tsp. vanilla


3 cups flour
1 tsp. salt
1 tsp. baking soda
3 cups chopped apples
1 cup chopped nuts


Mix first four ingredients until light and fluffy.  Add flour, salt, baking soda.  Fold in nuts and apples.
Bake 350 degrees for 1 hour in bundt pan.

Glaze:   1 cup brown sugar, 1/4 cup milk, 1 stick butter or margarine.
Cook for 3 minutes, then pour over hot cake in pan.   Let sit for 2 hours.



Susan's Broccoli Slaw

One package broccoli slaw
4 green onions sliced
4 stalks celery sliced
1 can Chinese rice noodles
1/2 cup sliced almonds
1/2 cup sunflower seeds
1/3 cup oil
1/3 cup white wine vinegar
1/3 cup sugar
2 T soy sauce


Mix the slaw, onions and celery.  Make a dressing of the oil, vinegar, sugar and soy sauce and pour 2/3 over the slaw mix.  Marinate ovrnight.  Just before serving, add the nuts, seeds and noodles and toss with the last 1/3 of the dressing.  Will keep several days in the refrigerator.





Nan's Jalapeno Popper Spread

2 pkg. (8 oz.) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned jalapeno peppers
1 cup shredded Parmesan cheese
1/2 c. panko (Japanese) bread crumbs
Sweet pepper pieces and corn chips

In large bowl, mix the first 6 ingredients.  Spread in a pit plate and sprinkle bread crumbs over.  Heat in a 350 degree oven until hot and bubbly and serve with pepper pieces and corn chips.



Susan's Cold Veggie Pizza

2 large cans of crescent rolls
8 oz. package cream cheese at room temperature
1 pkg. dry Hidden Valley Ranch dressing mix
1 cup mayo
variety of chopped veggies
shredded cheddar cheese

Open one package of rolls and lay out on an ungreased cookie sheet, pressing the seams together. Spread out a bit. Repeat with second package on another pan.  Bake at the temperature on the package until golden brown and cool.

Mix together cream cheese, mayo and dressing package and divide in half.  Spead on cooled crusts getting out to the edges.  Mixture will be thin.  Top with chopped veggies of your choice: cheery tomatoes, broccoli, carrots, cauliflower, black olives, peppers, etc. Top with at least a cup of shredded cheddar cheese and sit in the refrigerator overnight to combine the flavors.  Cut in squares to serve.

Allison's "to die for" Company Coconut Cake

3 large eggs 
8oz sour cream 
3/4 cup canola oil 
3/4 cup coconut milk
1/2tsp vanilla extract 
Duncan Hines white cake mix

Grease and flour 3 8inch round cake pans. 
Beat eggs at high speed for 2 minutes. 
Add sour cream and next 3 ingredients, beating well after each. 
Add cake mix,  beat at low speed until blended.
Beat at high speed for 2 minutes. 
Pour into prepared pans. 
Bake 325 degrees  for 35minutes  or until toothpick comes out clean. 

Cool on wire rack 10 minutes. 
Remove cake from pans and cool completely before frosting. 

Coconut Cream Cheese Frosting 
8oz cream cheese, softened 
1/2 cup unsalted butter 
1tsp vanilla extract 
16oz pkg powdered sugar, sifted
7oz Baker's Angel Flake coconut , plus some to put on top.

Beat cream cheese and butter at medium speed. 
Add vanilla,  beat well. 
Gradually add sugar, beat til smooth. 
Stir in coconut.