The Red Hat Society Cookbook
609
The Red Hat Society Cookbook
609eBook
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Overview
This cheery cookbook is the brainchild of the Red Hat Society, a nationwide organization of women who like to wear silly hats, enjoy each other's company, and eat dessert first.
"Life is short; eat dessert first," says Sue Ellen Cooper, Exalted Queen Mother of the Red Hat Society, which is the most fun phenomenon to happen to women over 50 in this century. This cookbook has more than 250 desserts at the beginning of a collection of more than 1,000 recipes.
Red Hat editors selected the best recipes, stories, and photographs submitted by members from all over the world.
In The Red Hat Society Cookbook, you’ll find recipes including:
- Cantaloupe Chiffon Pie
- Ice Cream Crunch Torte
- Cookie Dough Cream Cheese Puffs
- Strawberry Yaya Cake
- Popcorn Candy Cake
Their compilation has the feel of an enormous community cookbook, with the same lack of focus, mixed bag of recipes, and overriding spirit of goodwill.
Product Details
| ISBN-13: | 9781418569297 |
|---|---|
| Publisher: | HarperCollins Christian Publishing |
| Publication date: | 12/19/2023 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 609 |
| Sales rank: | 464,934 |
| File size: | 2 MB |
About the Author
Read an Excerpt
The Red Hat Society Cookbook
By Sue Ellen Cooper, Andrea Reekstin
Thomas Nelson
Copyright © 2006 Red Hat SocietyAll rights reserved.
ISBN: 978-1-4185-6929-7
CHAPTER 1
Let Us Eat Cake
CAKES
Poor Marie Antoinette! She will forever be identified with one infamous quotation she is supposed to have uttered when told that starving French peasants had no bread to eat. She is supposed to have said, "Let them eat cake," therein demonstrating both enormous ignorance and insensitivity. Scholars now agree that the poor girl got a bum rap, and almost certainly never said any such thing.
On the other hand, Red Hatters are often heard to say something quite similar: "Let US eat cake!" Eating cake is actually almost mandatory for many occasions, such as birthdays, coronations, and Reduations. Here are some of those most scrumptious cake recipes we could find.
Apricot Cream Cheese Pound Cake
Very moist and very rich, so cut thin slices. Testers called it attractive and easy to make.
1/2 cup chopped dried apricots
1/2 cup golden raisins
11/2 plus 1/4 cups sugar
2 cups water
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1 cup (2 sticks) butter, softened
1 1/2 teaspoons vanilla extract
4 large eggs
Whipped cream (optional)
In a saucepan combine the apricots, raisins, and the 1/4 cup sugar with the water, and bring the mixture to a boil. Simmer until softened, about 15 to 20 minutes. Drain the mixture, discarding the liquid, and cool.
Preheat the oven to 325°. In a bowl whisk together the flour, baking powder, and pecans. In another bowl with an electric mixer, beat together the cream cheese, butter, vanilla, and the remaining 1 1/2 cups sugar until fluffy. Beat in the eggs one at a time. Stir in the apricot mixture and fold in the flour mixture in three batches until combined. Spoon the batter evenly into a greased and floured Bundt pan, smoothing the top. Bake for 1 hour 5 minutes to 1 hour 10 minutes or until browned and a tester comes out clean. Cool the cake in the pan on a rack for 10 minutes. Turn the cake out onto the rack and cool completely. Wrap the cake in plastic wrap or foil and chill overnight. Serve at room temperature with the whipped cream if using.
Makes 16 servings
Naomi Murray, Queen Mother Scarlet O'Hatters of the Ozarks, Springfield, Missouri
Texas White Sheet Cake
3 cups sugar
1/2 cup shortening
1 cup (2 sticks) butter, softened
5 eggs
3 cups cake flour
1 cup milk
1 teaspoon vanilla extract
Preheat the oven to 325°. In a large bowl beat together the sugar, shortening, and butter. Add the eggs one at a time, beating after each addition. Sift the flour into a bowl. Then measure out of that bowl 3 cups flour again and sift again. In a separate bowl mix the milk and vanilla together. Then alternately add some flour and milk to the butter mixture until both are used up, ending with flour. Bake in a greased and floured tube pan for 1 hour; increase the heat to 350° and bake for another 15 minutes. If your tube pan is dark inside or colored outside, turn the temperatures down by 25°.
Makes 12 to 15 servings
Gail Buss, Lady Duchess of Westminster The Scarlette Bells, Westminster, Maryland
Blueberry Pound Cake
Very popular with testers, who noted that the texture and flavor improve after a day.
1 (8-ounce) package cream cheese, softened
3 eggs
1/2 cup (1 stick) butter, melted
3 tablespoons sugar
1 (18-ounce) box butter cake mix
2 cups fresh blueberries
Preheat the oven to 350°. In a large bowl beat the cream cheese with the eggs. Mix in the melted butter, sugar, and cake mix. Fold in the blueberries. Bake for 35 to 45 minutes in a greased and floured, 10-inch tube or Bundt pan.
Makes 16 servings
Mary Ann Bendily, Queen Mother Red Hat Flamingal's, Denham Springs/Walker, Louisiana
Butter Cake
Instead of marmalade, you can use whipped cream and strawberries in between layers and atop this cake.
1 cup (2 sticks) butter, melted
1 1/2 cups granulated sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 (10-ounce) jar orange marmalade
Frosting
1 1/2 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
Orange juice
Preheat the oven to 350°. In a large bowl beat the butter with the sugar until fluffy. Add the eggs one at a time. In another bowl sift together the flour, baking powder, and salt. Add the dry mixture alternately to the batter with the milk. Add the vanilla. Bake in a greased angel food pan for 50 minutes. Let cool in the pan for 10 minutes before removing from the pan and then cool on a rack. Slice to make two layers and spread the marmalade between the layers. In a small bowl mix the confectioners' sugar with the vanilla extract and enough orange juice to make a thin frosting. Pour over the cake.
Makes 12 to 15 servings
Z. Ganaway, Queen Adazle Radiant Redhats of Georgia, Atlanta, Georgia
Hurry-Up Pound Cake
1 (8-ounce) package cream cheese
1/2 cup warm water
2 tablespoons butter, softened
1 (18-ounce) package butter cake mix
1/2 cup vegetable oil
1/2 cup sugar
4 eggs
Preheat the oven to 350° In a large bowl beat the cream cheese, water, and butter. Add the cake mix and blend well. Beat in the oil, sugar, and eggs. Pour into a greased and floured Bundt pan. Bake for 55 to 60 minutes, or until tester comes out clean.
Makes 16 servings
Melba Holmes, Queen Melba The Red Hatters of The Lakes West Memphis, Arkansas
Cream Cheese Pound Cake
1 cup (2 sticks) margarine, softened
1/2 cup (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups cake flour
2 teaspoons vanilla extract
Preheat the oven to 325°. Beat the margarine, butter, and cream cheese together. Add the sugar gradually and beat until fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour and add it to the mixture. Stir in the vanilla. Pour into a greased 10-inch tube pan. Bake for 1 hour and 45 minutes. Cool in the pan 10 minutes then remove to a rack to cool completely.
Makes 16 servings
Phyllis Jones, Queen Mum Carolina Belles, Charlotte, North Carolina
Chocolate Pound Cake
1 cup (2 sticks) butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 cup cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Preheat the oven to 325°. Mix the butter, shortening, and sugar together well. Add the eggs, one at a time, and beat well. Sift together the flour, cocoa, salt, and baking powder and add alternately with the milk and vanilla extract. Bake in a greased and floured tube pan for 1 hour and 20 minutes.
Makes 1 cake
Linda Parker, Queen Mum Carolina Jessamines, Chapin, South Carolina
Lavender Pound Cake
This cake marches to a different drum.
CAKE
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 plus 1/2 cups granulated sugar
1 tablespoon dried lavender
1 cup (2 sticks) unsalted butter, softened
2 teaspoons vanilla extract
4 eggs
1 cup sour cream
1/4 cup milk
Frosting
1/4 cup water
1 tablespoon dried lavender
3/4 cup confectioners' sugar
Few drops of purple food color
Preheat the oven to 350°. Grease and flour two 8-inch loaf pans. Mix the flour, baking soda, and salt in a medium bowl. Pulse 1/2 cup sugar with the lavender in a food processor until the lavender is ground. In a large bowl beat the butter, lavender-flavored sugar, the remaining 1 1/2 cups sugar, and the vanilla until fluffy. Beat in the eggs one at a time. In a small bowl mix the sour cream and milk on low speed. With an electric beater on low speed add the flour mixture and the sour cream mixture alternately to the egg mixture, beginning and ending with flour. Pour the batter into the pans and bake for 55 minutes, or until a tester comes out clean. Cool 10 minutes. Remove from the pans. Cool on wire racks
For the frosting, microwave the water and lavender for 30 seconds on high. Let steep 5 minutes. Drain, reserving 4 teaspoons of lavender water and discard the lavender flowers. Whisk together the reserved lavender water, the confectioners' sugar, and a few drops of the food coloring. Drizzle the frosting over the cakes.
Makes 2 cakes, 12 servings each
Maria Clapp, Redhatmaria Hats 'R' Us, Williamstown, New Jersey
Coconut Lovers Pound Cake
Transport yourself to a tropical island with this double dose of coconut—in the cake and in the frosting.
3 cups granulated sugar
1 cup shortening
1 cup (2 sticks) butter, softened
7 eggs, separated
3 1/2 cups all-purpose flour
1 cup frozen coconut, thawed
1 tablespoon coconut extract
1 cup milk
1 teaspoon baking powder
Frosting
3 tablespoons shortening
5 tablespoons milk
2 cups confectioners' sugar
1/2 cup coconut
1 tablespoon coconut extract
In a large bowl beat the sugar, shortening, butter, and egg yolks 5 minutes. Add the flour, coconut, extract, milk, and baking powder. Beat 2 minutes. Beat the egg whites until stiff and fold into the batter. Place the mixture in a greased and floured tube pan and put into a cold oven set at 325°. Bake 11/2 hours or until done.
For the frosting, boil the shortening and milk in a saucepan. Add the sugar, coconut, and extract. Mix well and frost the cake while hot.
Makes 15 to 20 servings
Sally Reed, E-mail Female Tarheel Red Hat Club of Clemmons, Clemmons, North Carolina
Jewish Apple Cake
6 cups sliced apples
2 teaspoons cinnamon
5 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
4 large eggs
2 1/2 teaspoons vanilla extract
1 cup vegetable oil
1/2 cup orange juice
Preheat the oven to 350°. In a large bowl mix the apples, cinnamon, and sugar. In a separate bowl beat the flour, sugar, baking powder, eggs, vanilla, oil, and orange juice with an electric mixer on high for 5 minutes. Pour one-third of the batter into a greased and floured tube pan. Arrange one-third of the apples on the batter. Repeat, ending with apples. Bake for 1 hour 30 minutes, or until the top is golden brown.
Makes 16 servings
Agnes Mancuso, The Italian Diva Happening Ladies of Hamilton, Lawrenceville, New Jersey
Fresh Apple Cake
This cake is even more delicious if allowed to sit a day before digging in.
1 cup vegetable oil
2 cups granulated sugar
3 eggs, beaten
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup pecans, chopped
3 cups peeled and chopped fresh apples
Frosting
1/2 cup (1 stick) butter
1 cup light brown sugar
1/4 cup evaporated milk
1/2 teaspoon vanilla extract
Preheat the oven to 350°. In a large bowl mix the oil, sugar, and eggs. Mix in the flour and baking soda. Add the vanilla, pecans, and apples. Spread into a greased 13 x 9-inch pan. Bake for 45 to 50 minutes, or until toothpick comes out clean. Let cool in the pan.
For the frosting, boil the butter, brown sugar, milk, and vanilla in a saucepan for 2 minutes. Set the pan in cold water and beat the icing until spreading consistency. Spread the frosting over the cake before serving.
Makes 20 servings
Elaine Jimmerson, Vice Queen The Valley Girls (of Apopka), Apopka, Florida
Stack Cake
Like most Red Hatters, this cake gets better as it ages. Let it stand overnight in a covered cake plate for maximum flavor.
Cake
1/2 cup sugar
1/2 cup shortening
1/3 cup molasses
1/2 cup buttermilk
1 egg, well beaten
31/2 cups all-purpose flour
11/2 teaspoons ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling
4 cups dried apples, covered in water
1 cup sugar
2 teaspoons allspice or apple pie spice
Preheat the oven to 350°. For the cake, in a large bowl beat together the sugar and shortening until fluffy. Beat in the molasses, buttermilk, and egg. In another bowl sift together the flour, ginger, baking powder, baking soda, and salt. Add to the creamed mixture. Divide the dough into four equal parts. Roll out each part and fit into an 8 or 9-inch cake pan or iron skillet that has been greased and floured. Bake at 350° for 10 to 12 minutes.
For the filling, bring the apples and water to a boil in a large saucepan then reduce the heat to medium and cook until tender, about 10 minutes. Pour off any excess water and mash or chop the apples into small pieces. Add the sugar and spice. When the cake is cool, layer it with the apple filling.
Makes 12 servings
Barbara Wachter, Queen Mother Regal Red Hatters of Germantown, Germantown, Ohio
Rollicking Red Beet Cake
Quite an extraordinary color for a cake but just right for your Hatter gathering.
4 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 cups puréed beets
1 1/2 teaspoons vanilla extract
2 cups sugar
2/3 cup cocoa
2 teaspoons baking soda
2 1/2 cups all-purpose flour
1 teaspoon salt
Preheat the oven to 350°. Combine the eggs, oil, beets, and vanilla. Mix and set aside. Sift together the sugar, cocoa, baking soda, flour, and salt. Add to the egg mixture, mix well, and pour into a 13 x 9-inch greased and floured pan. Bake for 40 minutes, or until a toothpick inserted comes out clean.
Makes 20 servings
Anna Marie Shaffer, Red Hatter
Red Hat Tamales of Many Towns, Sioux Falls, South Dakota
Apricot Nectar Cake
1 (18-ounce) package yellow
cake mix
1 (3-ounce) package apricot or lemon gelatin
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
Glaze
3/4 cup apricot nectar
1 1/2 cups confectioners' sugar
4 tablespoons butter
Preheat the oven to 300°. Combine the cake mix, gelatin, eggs, oil, and nectar in a large bowl with a wooden spoon (do not use a mixer). Pour the batter into a greased Bundt pan. Bake for 1 hour. Leave in the pan, or cool in the pan 10 minutes then turn out onto a deep platter. Poke holes all over the hot cake with an ice pick.
For the glaze, in a saucepan bring the apricot nectar, confectioners' sugar, and butter to a boil. Pour the hot mixture over the warm cake. Let stand until cool. Not all of the nectar mixture will soak in (which is why you need a deep platter).
Makes 10 servings
Joy Noll, Queen Mother Country Girls, Paoli, Indiana
Chewy Carrot Date Cake
2 cups all-purpose flour
2 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped dates
1 cup chopped nuts
2 cups grated raw carrots
1 cup drained crushed pineapple
QUICK CARAMEL F ROSTING
1/3 cup butter
1 cup firmly packed brown sugar
1/4 cup milk
2 1/4 cups confectioners' sugar
Preheat the oven to 350°. In a large bowl sift together the flour, sugar, baking soda, salt, and cinnamon. Make a well and add the eggs, oil, and vanilla. Mix together. Add the dates, nuts, carrots, and pineapple. Mixture will be very stiff at first, but will get thinner after carrots are added. Pour the batter into a greased 9-inch square pan and bake for about 1 hour.
For the frosting, melt the butter in a saucepan over low heat. Add the brown sugar. Cook for 2 minutes, stirring continuously. Stir in the milk and bring to a boil. Cool to lukewarm. Stir in the confectioners' sugar. Beat until smooth and creamy. Top the cake with the frosting.
Makes 10 servings
Elizabeth Fothergill, Liz the Great from Bluegrass Bluegrass, Lexington, Kentucky
(Continues...)
Excerpted from The Red Hat Society Cookbook by Sue Ellen Cooper, Andrea Reekstin. Copyright © 2006 Red Hat Society. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Introduction, vii,Part I – Dessert First!, 1,
1. Let Us Eat Cake, 3,
2. Slices of Heaven, 59,
3. Bars, Bits & Bites, 85,
4. But Wait ... There's More!, 119,
Part II – Everything Else, 165,
5. Little Bits of Anticipation, 167,
6. Nurture Before Noon, 199,
7. Grab That Fancy Hat. We're Going for Tea!, 243,
8. Warm and Cozy, Cool and Crisp, 267,
9. Little Feasts, 327,
10. Big Deal Meals, 361,
11. More Marvelous Mainstays, 439,
12. Embellishments and Additions, 487,
Part III – Table for 1, 523,
Index of Names, 555,
Index of Recipes, 571,