Where Does My Heart Belong? (20 page)

RECIPES

CROCK POT BEANS AND HOT DOGS

(Kids love this.)

3 cans (16 ounces each) pork and beans

1-pound hot dogs, cut into 1-inch pieces

1/2 cup ketchup

1 small onion, chopped

1/4 cup molasses

1 tablespoon prepared mustard

In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and mustard. 
Cover and cook on LOW for 6 to 8 hours.

Makes 6 Servings

ISABEL’S FAMOUS CARROT PINEAPPLE CAKE

2    cups flour

2    teaspoons baking soda

2    teaspoons cinnamon

½   teaspoon salt

3    eggs

¾   cup vegetable oil

¾   cup buttermilk

2    cups sugar

2    teaspoons vanilla

1    (8-ounce) can crushed pineapple, drained

2    cups grated carrots

3½ ounces shredded coconut

1    cup walnuts, coarsely chopped.

Preheat oven to 350 degrees.  Grease a 13-by9-inch pan or two 9-inch
cake pans.  Sift flour, baking soda, cinnamon and salt together; set aside.  In
a large bowl, beat eggs.  Add oil, buttermilk, sugar and vanilla; mix well. 
Add flour mixture, pineapple, carrots, coconut and walnuts.  Stir well.  Pour
into prepared pans.  Bake 55 minutes or until wooden pick inserted in center
comes out clean.  While cake is baking, prepare Buttermilk Glaze.

BUTTERMILK GLAZE

In a medium saucepan, combine 1 cup sugar, ½ teaspoon baking soda, ½
cup buttermilk, ¼ pound butter or margarine and 1 tablespoon corn syrup.  Bring
to boil.  Cook 5 minutes, stirring occasionally.  Remove from heat and stir in
1 teaspoon vanilla.

Remove cake from oven and slowly pour glaze
over hot cake.  Cool cake in pan until glaze is totally absorbed about 15
minutes.  Turn out of pan, if desired; cool completely.  Frost with Cream
Cheese Frosting.

CREAM CHEESE FROSTING

Cream ¼ pound butter or margarine and 1 softened 8-ounce package cream
cheese until fluffy.  Add 1 teaspoon vanilla, 2 cups powdered sugar, 1 teaspoon
orange juice and 1 teaspoon orange peel.  Mix until smooth.