Sophie’s daughter Sharon Litwin of Iowa entered two of her mother’s favorite recipes for the drawing. She says her 94-year-old mother still lives in her own home and cooks all her own meals, including vegetables from her very own garden. Sharon says her mom loves my recipe column, but wishes it was a whole section like it once was. Thank you Sophie!
The first recipe is her City Chicken recipe and a family favorite handed down from her Ukranian Aunt. The second recipe - Peanut Butter Cupcakes - are a favorite that she still makes for her children.
Thank you, Sophie Litwin, for sharing two of your family favorite recipes and entering my cookbook giveaway drawing.
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| The Cake Mix Doctor Returns! Win this cookbook by simply emailing one of your favorite recipes. |
Cake ingredients
Makes 18-24 cupcakes
1 Yellow cake mix
1 cup water
1/2 cup evaporated milk
1/2 cup peanut butter
2 eggs
Frosting ingredients
6 oz. chocolate chips
1/3 cup evaporated milk
1 1/2 cups powdered sugar
Cake directions
Mix together the cake mix, water, evaporated milk, peanut butter and eggs. Mix well and pour into cupcake paper lined cupcake pans. Bake according to directions on cake box. When done, remove from pans and cool completely.
Frosting directions
Heat together chocolate chips and evaporated milk. When chips are melted, stir in the powdered sugar. Work fast as the frosting stiffens quickly. If you melt and mix in a double boiler, it stays soft longer and you can actually dip the tops of the cupcakes in the frosting.
City Chicken
Ingredients
3 lbs. pork roast (use a pork butt roast or a thick pork steak will also work)
3 lbs. veal roast or round steak
1 or 2 cloves of garlic
Flour
1 Egg
Cracker crumbs
Shortening
Salt and pepper
Wooden skewers
Directions
Cut meat into cubes and alternate, pork/beef, onto skewers. Salt and pepper meat and place in one layer in a baking dish. Chop garlic very fine and sprinkle over meat. Cover well with foil and refrigerate anywhere from one hour to overnight.
Next, roll each skewer of meat in flour to which salt and pepper has been added. Dip in an egg and water mixture of one beaten egg with about 1 1/2 Tbsp. of water. Roll in cracker crumbs and fry in shortening, turning frequently, until light brown.
Transfer to a baking sheet, and bake covered with foil for half an hour at 350 degrees. Uncover and continue to bake for another half hour, checking frequently so it doesn’t burn.
The next cookbook for my Cookbook Giveaway is The Cake Mix Doctor Returns! Author Ann Byrn that brought you The Cake Mix Doctor brings you The Cake Mix Doctor Returns! Showcasing 160 new recipes, the Cake Doctor transforms ordinary cake mixes into extraordinary desserts. You’ll get 40 layer cakes, 35 sheet cakes, 38 bundt and pound cakes and 16 cupcakes and muffins. Recipes for brownies, cookies and even a wedding cake!
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my July 26 drawing and your name will be entered.
Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com Follow me on Tout www.tout.com/u/ockidskorner Find more recipes here and at www.theoaklandpress.com.
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