Wednesday, February 9, 2011

Cherry Torte

This recipe came from a cookbook my husband bought me for Christmas.  The cookbook is one from a local restaurant in his hometown, Williston, Fl.  I made this cake for a church fellowship, and it was a HIT!  It did, however, collapse upon cutting.  So... you may want to do this as a trifle instead, or at least prepare yourself for the possibility of it falling.  

I had to tweak this recipe just a bit, so it is not as originally posted in the cookbook.  ENJOY!

1 box butter cake mix
6 eggs
2/3 c. water
1 stick butter, softened
1 box instant vanilla pudding

Mix well and pour into 4 9" round cake pans sprayed generously with non-stick cooking spray.
Bake at 325 degrees for 13-15 minutes or until done to touch.  (Do not overcook.)
Cool layers completely.

1 box powdered sugar
1 (8 oz.) package cream cheese (Room temperature)
1 (8 oz.) container cool whip
1 tsp. vanilla

2 cans cherry pie filling

Beat powdered sugar, and cream cheese until smooth.  Add cool whip and vanilla.  Beat until combined. 
Spread frosting over first layer and then pour on 1/4 of the pie filling. 
Continue with each layer, making sure you end with the pie filling on top. 


This is a family favorite passed down from my husband's mom.  I'll always cherish this recipe as it was the first meal shared between our two families.  If you love meatloaf and ketchup, this dish is one you'll really want to try!


4 1/2 lbs. ground beef
1 1/2 c. oatmeal
1 c. milk
1 small onion (diced)
season salt, pepper, garlic powder  (Roll desired amount into meat, and use again to sprinkle before broiling.)

Sauce: 32 oz. ketchup (fill 1/2 with water)
2 tsp. sugar
4 TBSP. vinegar

Roll ingredients into meat. Roll meat into balls about 1 1/2 in. thick. Sprinkle seasonings over meatballs.  Broil in the oven until brown on the outside, turning once. Mix sauce together in a crock pot. Place meatballs into sauce and cook on high for 4-5 hours.

Meal Suggestion:
Serve meatballs and sauce over rice
Acre peas
This is an excellent meal to prepare for a family during a time of death, sickness, or welcoming a new baby. Also a very easy covered dish!

Sunday, February 6, 2011

Key Lime Cake

1 3/4 c. oil                                                           
3/4 c. orange juice
5 eggs
1 (3-oz.) pkg. lime Jello
1 box lemon flavored cake mix
1/4 c. lime juice
5-6 T. Confectioner's sugar

Combine the oil, orange juice, eggs, Jello and cake mix. Beat until smooth. Pour into three 9" cake pans, sprayed with Pam. Bake at 325 degrees for 20-25 minutes or until done. Loosen sides and cool for 10 minutes on a wire rack. Carefully take cakes from pans and place on a towel. Pierce the tops of the cakes with a fork. Combine the lime juice and Confectioner's sugar. Stir until smooth. Using a basting brush, carefully paint the tops of the cake with the lime juice mixture. Cool completely.

1 (8-oz.) cream cheese
1 stick butter
1 box Confectioner's sugar
1 tsp. vanilla
1 c. chopped pecans (optional)

Mix the cream cheese, powdered sugar and butter until smooth. Add vanilla and mix until creamy. Spread between layers and on the tops and sides of the cake. Sprinkle pecans on top if desired.

Hint: Our family prefers this cake chilled. So once you put the frosting on it, stick it in the fridge for a better flavor!