Onion Cheese Puffs
1 cup water
1/3 cup margarine or butter
1 cup all purpose flour
1 tsp salt
¼ tsp garlic powder
¾ cup shredded Swiss cheese (3-oz.)
1 small onion chopped (1/4 cup)
Heat oven to 400 degrees
Lightly grease cookie sheet
Heat water and margarine or butter to rolling boil in 2-quart saucepan.
Stir in flour, salt and garlic powder. Stir vigorously over low heat about one minute or until mixture forms a ball. Remove from heat, beat in eggs all at once until smooth. Stir in cheese and onion.
Drop dough by scant teaspoonfuls about one inch apart onto cookie sheet. Bake 20 to 25 minutes or until puffed and golden.
Thank you for sharing your recipe Peggy Macek of Clarkston
1-1/2 cup chopped apples
1 cup sugar
1 cup flour
1 tsp vanilla
1 tsp soda
Dash of salt
3 tbl vegetable oil
½-1 cup walnuts
Mix all ingredients as listed.
Spread into 8x8 pan.
Bake at 350 degrees for 30 minutes
Optional: Top with ice cream or whipped cream.
Thank you for sharing your recipe Robie Radford of White Lake
Roberta Blanchard says this is a delicious dessert and excellent for large gatherings.
Pineapple Coconut Pecan Cake
½ cup shortening
2 sticks butter
2-1/4 cups sugar
3 cups flour
¾ cup undrained crushed pineapple
1 cup chopped pecans or walnuts
1 7-oz bag flaked coconut
6 large eggs
1 tsp baking powder
1 tsp vanilla
¼ cup milk
1 cup candied cherries (red or green) or mixed
Melt over heat. ½ stick butter, 1-1/2 cup confectioner sugar, 1 cup crushed pineapple with juice. Remove from heat and stir until smooth.
In large mixing bowl add shortening, butter and sugar. Cream until light in color and very fluffy (about 10 minutes.
Add eggs one at a time, beating well after each addition. Sift flour, then measure. Sift flour again with baking powder and add to creamed mixture. Add milk. Stir in pineapple with juice and vanilla. Fold in coconut, nuts and fruit.
Pour into greased 10-inch angel food cake pan. Place in cold oven and bake at 325 degrees for 1 hour and 10 minutes. Test for doneness.
Pour glaze over cake while cake is hot.
Thank you for your recipe Roberta Blanchard of Auburn Hills.