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Unii's Recipes
Enjoy some of Unii's Kitchen!
So far I only have a few recipes that are worth mentioning...they are:
Greek Rotini Salad
Oatmeal Cookies
Coffee Cake
Pineapple Crunch Cake
Holiday Poke Cake
Pfeffernuesse Cookies
Pecan Tussies
Easter Lamb Cake
Bunny Patch Dessert
Greek Rotini Salad | |
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3 cups (9 oz.) Rotini noodles uncooked ½ cup salad/vegetable oil 2 Tbsp. lemon juice ½ tsp. salt ½ tsp. pepper ¼ tsp. oregano 1 clove garlic 2 tomatoes - cut into ½" pieces |
1 cucumber - sliced 1 cup green pepper - cut into strips 12 black olives - I generally use a whole can 1½ cup (6 oz) feta cheese 8 radishes - sliced ¼ cup green onions 2 Tbsp. chopped parsley - or 1 Tbsp. dry parsley |
Cook rotini noodles, and drain with cool water. Combine lemon juice, oil, salt, pepper, oregano, and crushed garlic in a closed jar. Shake well until thick and creamy, then chill. Combine rotini, tomatoes, cucumbers, green peppers, olives, radishes, and parsley in large bowl. Just before serving, add dressing and feta cheese. Toss gently, and serve. To Top | |
Oatmeal Cookies | |
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1 cup margarine or butter, softened 1 cup granulated sugar 1 cup brown sugar, firmly packed 2 eggs 1 tsp. vanilla extract |
2 cups all purpose flour 1½ tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 3 cups Oats (NOT instant) |
Preheat oven to 375ºF. Cream butter or margarine and sugars until smooth; beat in eggs and vanilla. Combine and blend thoroughly flour, cinnamon, baking soda, and salt; beat into creamed mixture. Stir in oats / oatmeal. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 12 to 14 minutes. Makes approximately 6 dozen cookies. To Top | |
Coffee Cake | |
| Cake Mix: ½ cup vegetable oil 2 beaten eggs 1 cup milk 3 cups all purpose flour 1½ cup granulated sugar 4 tsp. baking powder 1 tsp. salt | Topping: 1 cup brown sugar 4 Tbsp. all purpose flour 4 tsp. cinnamon 4 Tbsp. melted butter or margarine |
Preheat oven to 375ºF. Cake Mix: Combine vegetable oil, eggs, and milk. Sift together flour, sugar, baking powder and salt. Add dry ingredients to milk mixture; mix well. Pout into greased 10x14x1½-inch pan. Topping: Combine brown sugar, flour, cinnamon, and butter. Sprinkle over batter in pan. Bake coffee cake at 375ºF until done, about 25 to 30 minutes. To Top | |
Pineapple Crunch Cake | |
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1 20 oz. can crushed pineapple 1/3 cup shortening ½ cup granulated sugar 1 tsp. vanilla extract 1 egg 1½ cups all purpose flour |
1½ tsp. baking powder ¼ tsp. salt 1 cup flaked coconut 1/3 cup brown sugar 3 Tbsp. melted butter or margarine |
Preheat oven to 350ºF. Drain pineapple thoroughly , reserving ½ cup of the juice. Thoroughly cream shortening, granulated sugar, and vanilla. Add egg; beat well. Sift together flour, baking powder, and salt; add to creamed mixture alternately with reserved pineapple juice, beating after each addition. Spread half of the batter evenly in greased and floured 9x1½-inch cake pan; sprinkle pineapple over this first layer, evenly. Cover with remaining batter. Combine coconut, brown sugar, and butter, mixing well; sprinkle over batter. Bake at 350ºF until done, about 35 to 40 minutes. Best if served warm, but good anytime! :) To Top | |
Holiday Poke Cake | |
| 2 9-inch baked white cake layers 2 cups boiling water 1 4-serving red Jell-O |
1 4-serving green Jell-O 1 12-oz tub Cool Whip |
Place cake layers, top sides up, in 2 9-inch round cake pans. Pierce cakes with large fork (such as ham fork) at ½ inch intervals. Stir 1 cup of boiling water into each Jell-O flavor until both are completely dissolved. Carefully pour red Jell-O over 1 cake layer (I generally spoon it onto the cake layer). Repeat with green Jell-O on other cake layer. Refrigerate for 3 hours. Dip 1 cake pan (only the bottom) in warm water for about 10 seconds; un-mold onto serving plate. Spread with about 1 cup whipped topping. Un-mold second layer; place on top of first layer. Frost with remaining whipped topping. Refrigerate until ready to serve. Decorate as desired. To Top | |
Pfeffernuesse Cookies | |
| Pfeffernuesse Cookies are a traditional German Christmas Cookie, spice-flavored and molded into one inch balls. The name translates into peppernut, indicating the unusual ingredient of black pepper. | |
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¾ cup light molasses ½ cup butter 2 beaten eggs 4¼ cups all purpose flour ½ cup granulated sugar 1¼ tsp. baking soda |
1½ tsp. ground cinnamon ½ tsp. ground cloves ½ tsp. ground nutmeg 1/8 tsp. black pepper 4 cups powdered confectioners sugar |
In saucepan, combine molasses and butter. Cook and stir until butter melts. Cool to room temperature. Stir in the eggs. Sift together the flour, sugar, baking soda, cinnamon, ground cloves, ground nutmeg, and black pepper. Add this mixture to the molasses mixture and mix well by hand. Chill. Shape dough into 1-inch balls (I used a melon baller, flattening the bottom half of the balls). Bake the cookies on a greased cookie sheet at 375°F for about 12 minutes. Cool on rack. Roll balls in powdered confectioners sugar. Makes 95 or so cookies. To Top | |
Pecan Tussies | |
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SHELLS: 1 cup butter 1 - 8 oz. package cream cheese 2 beaten eggs ¼ tsp. salt 2 cups flour |
FILLING: 2 eggs 1½ cup packed brown sugar 2 tbs. melted butter 1½ cup chopped pecans ¼ tsp. vanilla |
SHELLS: Mix butter, cream cheese, and salt; then add flour. Mix well and chill for 1 hour. Cut into 4 equal parts and form 12 small balls from each of the parts. Press balls into a WELL GREASED small muffin pans forming shells. FILLING: Mix all ingredients and fill shells Bake at 375 deg. for approximately 20 minutes. Let cool completely in muffin pan on a wire cooling rack. Use a butter knife to carefully remove from pan. To Top | |
Easter Lamb Cake | |
  I made this one Easter of 2003. I used Dots instead of Jelly Beans. | |
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1 White Cake Mix - Betty Crocker SuperMoist 1 16 oz. can White Frosting 1 14 oz. bag Flaked Coconut |
1 Small Bag Jelly Beans Green Food Coloring (Liquid or Paste) |
This recipe is for a lamb cake mold that lays down on its face side. I have a cast iron or possibly aluminum mold that my mother passed down to me. I have had MANY years of this Easter Lambie Cake! :) Eventually this mold will be passed down to my own children, or their wives! :) Preheat oven to 350ºF. Clean and dry cake mold thoroughly. Grease and flour cake mold on the inside and edges/rims thoroughly, making sure to get grease and flour into ALL of the cracks and crevices. Prepare cake mix according to box instructions, making sure to use only egg whites. Pour batter slowly and carefully into the bottom half of the mold (face half). You can at this time place toothpicks in vital areas for support (ie. the head). I do not do this due to the children eating the cake, but it does help for the first few times trying this recipe/mold. Place bottom half of filled cake mold onto a baking sheet. Place top half of cake mold carefully onto bottom half, making sure all edges/rims meet correctly. You can at this time tie the mold together if you wish using tie tags or whatever apparatus you have that will NOT burn or melt while baking. Bake at 350ºF for 45-50 minutes, or until a toothpick inserted in the steam vent holes comes out clean. Remove baking sheet with cake mold from oven, place on a cooling rack for 5 minutes. Carefully remove the top half (back of lamb) and cool for another 20 minutes. Carefully remove the lamb cake from the bottom half of the mold, and let cool standing upright on a cooling rack until thoroughly cooled. Place Lamb Cake upright on a serving tray or cake tray. Frost with White frosting, making sure to get enough frosting around the neck, eyes and nose areas to securely attach the Jelly Beans. Sprinkle ½ of the White Coconut over the lamb, gently pressing it into the frosting for the "wool". Press a black Jelly bean into the nose area. Place whatever color Jelly Beans you want for the eyes in the Eye area. Carefully adorn the lamb's neck with a necklace of Jelly Beans. Place the remaining ½ of the coconut into a glass jar (or non-staining container with a lid). Put a few drops of the Green Food Coloring into the jar/container. Shake until well blended and coloring is completely mixed. Arrange the green coconut around the lamb cake as "grass". Enjoy the fight that ensues over who gets the head of the Lambie Cake this year! LOL! :) Happy Easter! To Top | |
Bunny Patch Dessert | |
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1 10.75 oz. package Frozen Pound Cake cut into 10 slices 1 21 oz. can Pie Filling |
1 12 oz. tub Whipped Topping, thawed 1 cup Flaked Coconut Green Food Coloring |
Line bottom of 12x8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations like Marshmallow Bunnies and Jelly Beans. To Top | |
