Cheesy Broccoli Potatoes and Cheese Sauce Recipe

Cheesy Broccoli Potatoes - Serves 4

Ingredients:
1 large or 2 small potatoes (with or without skins)
½ teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sweet basil
2 cups frozen broccoli
Chopped green onions or chives for top garnish

Directions:
1.  Cheese sauce (recipe below)

2.  Cut potatoes into serving pieces and place in a saucepan.

3.  Add salt, pepper, and basil.

4.  Add just enough water to cover potatoes.

5.  Cover and cook until potatoes are just tender.

6.  Add broccoli and continue cooking for about 5-7 minutes, just until broccoli is tender.

7.  Drain any water left in the pan and transfer vegetbales to serving dish.

8.  Pour cheese sauce over potatoes and broccoli and toss lightly.

9.  Sprinkle chopped onions or chives on top and serve.


Cheese Sauce - Makes 1 cup

Ingredients:
1/8 cup butter or margarine
2 tablespoons flour
1 cup milk or half and half
1/8 teaspoon salt
1/16 teaspoon pepper
1 to 1 ½ cups shredded cheddar cheese (mild or sharp)

Directions:
1.  In saucepan, melt butter.

2.  With wire wisk or fork, blend in flour, salt and pepper, stirring until well blended.

3.  Stirring constantly, gradually stir in milk and cook until mixture boils and thickens.

4.  Add cheese and continue stirring until cheese melts and is well blended.

5.  Can add dash of tabasco sauce or cayanne pepper if desired.

Free image courtesy of Dover Publishing

OLD SCHOOL COCONUT CAKE

Free Image courtesy of Dover Publishing

My sister-in-law, Martha Walker, shared this recipe.  She said she got it from "Old School Soul Food".  I remember my Aunt Beulah making one like it when we would visit her in West Virginia.

Cris 

OLD SCHOOL COCONUT CAKE

RECIPE FOR CAKE
(3 sticks) unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour,
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

FROSTING
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

DIRECTIONS
set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. 

Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well. 

In a separate bowl, sift together the flour, baking powder, baking soda and salt. 

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. 

Fold in the 4 ounces of coconut with a rubber spatula. 

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. 

Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. 

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!). 

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut into the sides. 

Best served at room temperature.

Free clipart courtesy of Dover Publishing