Perfect for a Party Cake - Moist and Delicious

Served at a lovely baby shower, this cake is so moist with the addition of vanilla pudding mix and sour cream. Perfect for Valentine's Day too. Another delicious cake is Polly Rosenbaum's 100th Birthday cake from Tastes & Treasures cookbook, page136.

SOUR CREAM PUDDING POUND CAKE
Cake Ingredients:
1 yellow cake mix
1 (5 oz.) pkg. instant vanilla flavor pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup water
1 tsp pure vanilla extract

Cake Directions:
Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Line 3 round 9-inch cake pans with parchment paper. Spray the sides with cooking spray (this makes it easy to come out of the pans). Divide batter evenly into each pan and spread batter to the sides. Bake at 35 degrees for 18-20 minutes.

Option: Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.

Frosting Ingredients:
2 8 oz packages cream cheese
14 oz. can sweetened condensed milk
3/4 cup lemon juice
2 cups fresh raspberries, divided
6 oz frozen whipped topping

Frosting Directions:
Using medium sized bow, whip together cream cheese, condensed milk and lemon juice. Fold in 1 cup raspberries and whipped topping. Blend. Chill for 10 minutes.
Frost cake layers and garnish with remaining 1 cup raspberries. Refrigerate until ready to serve.

Sour Cream Pancakes

Rich, moist pancakes with hints of spices. These beauties don't need pancake syrup.

Hassayampa Inn in Prescott gave us the recipe for Lemon Souffle Pancakes (page 52) for Tastes & Treasures cookbook. Try them both and do a taste test. Your family will love it.

Sour Cream Pancakes
Ingredients
1 1/3 cup flour
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg

1 cup milk
1 cup sour cream
2 egg yolks
3 tablespoon melted butter
1 teaspoon vanilla

Directions
Mix (7) dry ingredients together in bowl.
Mix (5) wet ingredients together in large bowl.
Add dry ingredients to wet ingredients and stir until moistened.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 1/2 cup of the batter onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until golden.

Enjoy.
Serves 3-4.

Bread bowl dip with fresh vegies

Fast and quick, this dip was made with Knorr dry seasoning vegetable soup mix and low-fat sour cream. The presentation is fun when you scoop out the sour dough bread and fill it with the dip.


Dip ingredients: 4 ounces goat cheese crumbles
2 cup low-fat sour cream
1/4 cup grated Parmesan cheese
1 small tomato chopped

Directions: Mix well and chill. Makes 2 1/2 cup dip.

Cut the bread into cubes for dipping. Add lots of fresh bite size carrots, celery, broccoli, cauliflower, zucchini, cherry tomatoes, yellow, red and orange peppers. Healthy and delicious.

Since the Historical League loves history, I had to research the beginnings of this German company. www.knorr.com. Wonder if Barry Goldwater's mother ever used this seasoning in her recipe page 142 Tastes & Treasures cookbook, Jo Jo's Black Walnut Stew?


Carl Heinrich Knorr is born on May 15, at Meerdorf near Braunschweig, Germany, the son of a schoolteacher. In school, he studies commerce and afterwards he becomes a wholesaler of agricultural produce.

C. H. Knorr builds a factory in Heilbronn for the purpose of drying and grinding chicory for the coffee trade.
With the spread of industrialization, C. H. Knorr realizes the need for a quickly prepared and nutritious meal among factory workers.
He starts experimenting with drying vegetables and flavourful seasonings. In cooperation with nutritional experts, he develops a preservation process to maintain the natural values of the ingredients and their flavours and also reduce their cooking times. This knowledge is the basis for the development of the dried soups.

The KNORR Company begins packaging and selling soup mixes in food shops. Founder Carl Heinrich Knorr dies in Germany two years later.

The KNORR Company introduces the "Erbswurst", another convenience product. It is seasoned pea soup concentrate packed in a sausage casing, which can be eaten dry or, more likely, added to boiling water to make soup.
This product became very popular due to its light weight and easy preparation. By 1900, this product is available in 40 varieties.

Walking Tacos

Perfect for neighborhood pot lucks, this dish was so-o-o popular at the "Neighborhood Night Out" in Minneapolis. Over 100 neighbors attended to enjoy friendship, food and support the event. Joined by a full-size firetruck that hosed down the kids, a police patrol car, bouncy blow-up building for kids, coloring book stations and lots and lots of bicycles, this evening was a huge success.




Potluck ingredients
1. bags of individual size Doritos
2. Crockpot of taco meat sauce
3. shredded lettuce
4. shredded cheese
5. sour cream
6. taco sauce
7. smashed avocados
8. chopped green onions
9. diced peppers
10. choppped tomatoes
11. what ever people bring to add to the taco
12. plastic forks

Directions
Open Dorito bag and add taco ingredients. Grab a fork and enjoy.

Tastes & Treasures cookbook has an authentic recipe for Navajo Taco on page 14 with more accurate ingredients. This recipe is from historic Cameron Trading Post. It is not quite as portable as Walking Tacos, but very tasty.