Root Beer Float Cake

Root beer floats . . . one of my all time favorites. One of our favorite cafes has recently introduced their soda fountain . . . I was so excited to see they added root beer floats to their menu. We have made it a tradition to visit the cafe after work on Friday afternoons . . . the root beer float is my TGIF treat, a reward for making it through another stressful week of work. Can't wait to try this cake . . . will post comments after we have made it . . . post your comments if you try it out before we do.

Ingredients

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup canola oil 2 eggs
1 envelope whipped topping mix (Dream Whip)


Directions

In a large bowl, combine dry cake mix,
1-1/4 cups root beer, oil and eggs.

Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean.

Cool completely on a wire rack.

In a small bowl, combine the whipped
topping mix and remaining root beer.

Beat until soft peaks form.

Frost cake.

Store in the refrigerator.


Yield: 12-16 servings.


Nutrition Facts:
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat),
27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Source: Quick Cooking May/June 2000, page 40

Pasta-Broccoli Salad

Ingredients:

1/4 cup Sour Cream
3/4 cup Mayonnaise
1/3 cup Scallions, sliced
2 tablespoons fresh Dill (or 1 teaspoon dried)
8 ounces medium Shell Pasta, cooked
3 cups Broccoli Florets
1 1/2 cups Red Pepper, thinly sliced


Dressing:

Mix sour cream, mayonnaise, scallions, and dill.


Combine cooked pasta, broccoli, and peppers.

Spoon in dressing and toss gently.

Cover and refrigerate until ready to serve.




Recipe source: Cooking Light

Photo: Randy Mayor; Styling: Mary Catherine Muir

Easy Italian Coconut Cream Cake

Cake:

1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut



Frosting:

4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut


Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.

Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.

Bake at 350 for 40 minutes.

Combine all frosting ingredients and spread on cooled cake.


Source: semissourian.com

Creole seasonings . . . a guide

Herbs and spices add important flavors to Creole dishes.

Here are the main seasonings used, as described by The Spice Hunter, a
firm that packages herbs and spices.

Bay leaves: Used whole to add a signature pungent flavor to hearty
dishes such as gumbo and red beans and rice.
Remove before serving.

Black and white pepper: From the berries of the pepper plant, black is
hot with a slightly piney flavor while
white is milder and more delicate. Both are used liberally in Creole
cooking.

Cayenne pepper (also called ground red pepper): Made from the dried pods
of chili peppers, it adds heat to red beans and rice, etouffee and jambalaya.

Celery seed: Lends the slightly bitter flavor of fresh celery to any dish.
Used in most Creole seasoning blends.

Garlic powder: Dehydrated ground garlic often is used because it
disperses better in dishes.
To use fresh garlic, 1 clove equals 1/8 teaspoon of garlic powder.

Gumbo file: Dried, ground sassafras leaf, used to add flavor to and
thicken gumbo.

Onion powder: Dehydrated, ground onions are used in Creole seasoning
blends for meat and fish.

Oregano: Used with meat, fish and vegetable dishes, oregano has a
pungent odor and flavor that lend depth to meat and vegetable dishes.

Sweet basil: Intensely fragrant and slightly sweet, basil can be added
to any dish but is especially good with meat, cheese and eggs.
One tablespoon of fresh equals 1 teaspoon of dried.

Sweet paprika: A warming spice with a pungent flavor, it's great for
fish and vegetable dishes and remoulade sauce.

Thyme: Found in most traditional Creole dishes, thyme adds a slight
minty flavor and subtle aroma to gumbos and etouffee.
The leaves from three to four sprigs of fresh thyme equal about 3/4
teaspoon dried thyme.

Source : Your about.com guide to cajun/creole cooking