Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
If you often bake with cake mixes, you've likely noticed over the years that the boxes have gotten smaller -- down to 15 ounces or 16 ounces compared to 18 1/2 ounces -- while many recipes still call for the larger size boxes.
Cheryl Files offers this tip:
"I have many favorite recipes that use the 18 1/2 ounce cake mixes and I keep several mixes on hand. To have the 18 1/2 ounces of cake mix [required] for these recipes, take 3 1/4 ounces (about 3/4 cup) out of a second box of mix and add it to the 15 1/4 ounces cake mix. I keep the leftover open cake mix in the refrigerator until needed," Files writes.
She also shares this recipe for pecan cobbler.
"It can easily be increased by a third for larger pans, and we like it equally well warm or refrigerated. I increased the amount of pecans to 1 1/2 cups and toasted them," Files notes.
Pecan Cobbler
6 tablespoons butter
1 to 1 1/2 cups toasted pecans, chopped
1 1/2 cups self-rising flour
1 1/2 cups granulated sugar
2/3 cup milk
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1 1/2 cups hot water
Heat oven to 350 degrees. Add butter to 9-by-13-inch pan and place in oven to melt. Sprinkle pecans over melted butter.
In a bowl mix flour, granulated sugar, milk and vanilla. Stir to combine. Pour batter over pecans; do not mix.
Sprinkle brown sugar evenly over batter; do not stir. Carefully pour the hot water over the mixture.
Bake 30 to 35 minutes. It will firm up as it cools. There will be less sauce if over-cooked.
Betty Johnston sent in this cookie recipe in response to Pat Hines' request for cookies made with Grape-Nuts cereal.
Grape-Nuts Flake Cookies
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup butter or shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup Grape-Nuts Flakes
3/4 cup chopped nuts
Heat oven to 350 degrees.
Sift together the flour, baking power and baking soda.
Cream the butter and blend in the sugars until light and fluffy. Add egg and vanilla and beat well. Add flour mixture to creamed mixture and mix just until blended. Stir in cereal and nuts.
Drop dough by spoonfuls 2 inches apart on to lined or greased cookie sheets. Bake 10 minutes or until golden brown.
Johnston also sent this eggplant dish.
The recipe was published in St. Paul's Episcopal cookbook in the 1950s. Johnston says she always gets asked for the recipe when she takes this dish to a potluck.
Eggplant Creole
1 medium eggplant, peeled and diced
3 tablespoons butter
3 tablespoons flour
1 small bell pepper, chopped
1 small onion, chopped
3 large tomatoes, chopped
1 tablespoon brown sugar
1 teaspoon salt
1 cup (or more) crumbled cornbread
Grated cheddar cheese, for topping
Cook eggplant for 10 minutes in salted, boiling water. Drain. Place in a greased baking dish.
Melt butter in a saucepan and add flour, stir until blended over heat. Add the bell pepper, onion and tomato and cook, stirring, for 5 minutes. Add the brown sugar and salt. Pour over eggplant and stir well. Add the cornbread, stirring well to blend. Bake 15 minutes, top with shredded cheddar and bake 15 minutes more or until cheese is melted and casserole is heated through.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 10/19/2016