2500 Recipes:Onion Cheese Puffs, Apple Delight, Pineapple Coconut Pecan Cake

Onion Cheese Puffs

1 cup water

1/3 cup margarine or butter

1 cup all purpose flour

1 tsp salt

¼ tsp garlic powder

4 eggs

¾ cup shredded Swiss cheese (3-oz.)

1 small onion chopped (1/4 cup)

Directions

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.

Serve warm.

Thank you for sharing your recipe Peggy Macek of Clarkston

Apple Delight

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

1 egg

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

Ingredients

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

Glaze

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.

Directions

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.

2500 Recipes Cookbook Giveaway: Wheat Berry Waldorf Salad

Marsha Hach is entered in the drawing to win this cookbook.

Martha Hach of Royal Oak submitted this recipe and is now entered in my Cookbook Giveaway.

 

Wheat Berry Waldorf Salad

2 cups wheat berries

7 cups water

1 cup chopped walnuts

2 medium apples (or more), unpeeled, cored and chopped

1 cup raisins

1 cup finely chopped parsley

¼ cup apple cider vinegar

¼ cup apple juice

1 Tbl salt

½ tsp pepper

½ tsp ground nutmeg

½ tsp cinnamon

½  cup extra virgin olive oil

1/8 cup lemon juice

Directions

Soak the wheat berries at least 6 to 8 hours or overnight in water, covered by a couple of inches.  Drain the water and set aside the wheat berries.

In a saucepan, bring the water to a boil. Add the wheat berries to the boiling water and simmer, uncovered for about 50 minutes, or until they are totally cooked through.   

Wheat berries retain a firm, chewy texture when cooked. Drain the water and set aside the wheat berries to cool. 

After cooled, transfer the wheat berries to a large mixing bowl. Add the walnuts, apples, raisins, parsley, apple cider vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice.  Mix everything tho`roughly. Add more salt if necessary and serve.

Martha likes to prepare this at least a couple of hours before serving.

Serves  4

Thanks for sharing your recipe Martha Hach of Royal Oak!

Want to be entered in the drawing to win this cookbook, it's simple. 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.

The drawing will be held on May 14.
Winners will be announced here and also on The Oakland Press website and print.