Garden News

Recipe

Hello to All! We're happy you chose to read about us in the recipe garden. We always have very special recipes sent in for our theme. This past month our theme was Easter foods. This was a super category. We all like sweets and received many different recipes. Great job to all our recipe ladies. Our winners for the month were Debbie and Sharon (teddy angel) their recipes are below.

We had another new member joining us. Welcome Lisa. We are happy to have you joining us in our recipe garden.

We hope that all of you are enjoying the recipes that are being sent in.

Our winning Recipes..

Honey Glazed Easter Ham
Debbie

4 lb Ham bonelessfully cooked
1 cn Lemon lime soda12 oz1/4 c Honey
1/2 ts Mustard
1/2 ts Cloves ground
1/4 ts Cinnamon ground
Place ham and lemon-lime soda into crock pot. If your pot has a rack you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours).

Thirty minutes before serving combine honey mustard cloves and cinnamon and 3 tbs drippings from bottom of crock pot. Spread glaze over ham and continue cooking.

Let ham stand for 15 minutes before serving.

I made the Cake its YUMMY. Diane
Cream Cheese-Coconut-Pecan Pound Cake
Sharon(Teddy Angel)

Ingredients
1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 cup bourbon
1 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1/2 cup shredded coconut
Powdered Sugar Glaze (optional)
Sugared Rosemary (optional)
Sugared Cranberries (optional)


Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Yield
Makes 10 to 12 servings

Think about joining us we would love to have you..
http://www.wosib.org/recipes/

Have a wonderful Day, Evening what ever it is in your time zone..

Diane and Aletha Head Chefs
All the Ladies in the Recipe Garden
Happy Spring I know its out their some where LOL