Labor Day treats: Delicious recipes from cake to cobbler

I was at a complete loss about what to put together for this week’s recipe column, then I started looking through some recipes I saved from online sites and it just fell into place. This is a hodge-podge of different recipes that are interesting to me and look good.

Starting with a cake recipe that might be good for a Labor Day picnic, to ending with a simple peach cobbler that is just a little bit different from other cobbler recipes. In between these two recipes are a variety of different things that I think are worthy of giving them a try. I hope you do just that and enjoy.

God Bless America Cake

An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing perfect for Labor Day weekend!

Cake:

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 eggs

• 1/4 cup vegetable oil

• 1 (20-ounce) can crushed pineapple, with juice

• 1 cup sugar

• 1/2 cup brown sugar

Icing:

• 1 (12-ounce) can evaporated milk

• 1 cup (2 sticks) butter

• 1 1/2 cups sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla

• 1 (7-ounce) bag sweetened flaked coconut

• 1 1/4 cups chopped pecans

Cake: Preheat oven to 350 degrees. Spray a 3-quart 9-inch-by-13-inch baking pan with cooking spray; set aside.

Mix together the flour, baking soda and salt; set aside.

Combine eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar then whisk until well combined. Stir flour mixture into wet ingredients until mixed well. Pour batter into prepared pan then bake at 350 degrees for 25 to 30 minutes or until golden brown and toothpick inserted in middle comes out clean.

While cake is baking, prepare the icing (below).

Icing: Heat and stir evaporated milk, butter, sugar and salt in a saucepan over medium-high heat until mixture starts to boil.

Reduce heat to medium-low then boil mixture for 10 to 15 minutes or until caramel colored and thickened; stirring occasionally.

Remove from heat then stir in vanilla, coconut and pecans. Let icing cool five minutes then spread over warm cake.

Rest cake, uncovered, two hours before serving. Once cool, cover to store.

Notes: A 7-ounce bag of coconut physically measures 2 packed cups for me though the manufacturer states on the package the bag contains 2 2/3 cups.

The cake does not need to be refrigerated to store.

Some folks have commented that the icing never thickened for them but I have never, ever had that problem. Just keep heating and stirring and it will thicken.

Use crushed pineapple in juice or syrup (it doesn't matter).

Source: www.southyourmouth.com

Peach Fluff

• 1 (3-ounce) box peach gelatin

• 1 cup hot water

• 1/2 cup cold water

• 1 (5.1 ounce) box instant vanilla pudding

• 8 ounces whipped topping, thawed

• 45 ounces sliced peaches in 100% juice, or 3 (15-ounce) cans, drained well and cut into small chunks

• 4 cups mini marshmallows

In a large mixing bowl, combine the peach Jell-O mix with hot water and stir together until the powder dissolves. Mix in the cold water and then refrigerate for 15 minutes to allow it to cool down.

Once cooled, mix in the instant vanilla pudding powder with a whisk until combined. Place back in the refrigerator for an additional 15 minutes to allow the mixture to slightly thicken.

Fold in the thawed whipped topping, drained and sliced peach chunks, and mini marshmallows until evenly distributed.

Refrigerate for at least two to four hours for the best results, or overnight. This allows time for the marshmallows to soften and soak up the flavor, and also allows the fluff to thicken up and get even creamier.

Serve chilled.

Notes: This peach fluff salad can be made a day in advance and stored in the refrigerator for up to 3 days in an airtight container.

Source: www.balancingmotherhood.com

Blueberry Butter Swim Biscuits

These Blueberry Butter Swim Biscuits are the easiest and best homemade blueberry biscuits. No biscuit cutter needed! Perfect for breakfast or dessert!

• 1/2 cup (1 stick) unsalted butter

• 2 1/2 cups all-purpose flour

• 1/4 cup granulated sugar (more, to taste)

• 1 tablespoon aluminum-free baking powder

• 1/2 teaspoon salt

• 1 3/4 cups buttermilk (you may need up to 2 cups)

• 1 1/2 cups blueberries, fresh or frozen

• 1 cup powdered sugar

• 2-3 tablespoons milk

Preheat oven to 450 degrees (yes, that is the correct temperature). Spray a 9-inch-by-9-inch baking dish with nonstick cooking spray.

In a microwave-safe bowl melt 1/2 cup (1 stick) unsalted butter in the microwave. Pour melted butter into prepared baking dish. Note: you can melt the butter directly in the dish as long as it's not metal.

In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon aluminum-free baking powder and 1/2 teaspoon salt.

Pour in 1 3/4 cups buttermilk. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the buttermilk until you have a sticky dough. Gently stir in 1 1/2 cups blueberries.

Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.

Cut the dough into nine squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.

Bake (on the middle oven rack) for about 25 to 30 minutes, rotating dish once during baking. Tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.

In a bowl, whisk together 1 cup powdered sugar and 2 to 3 tablespoons milk. Drizzle on top of the warm biscuits.

Allow the biscuits to cool slightly then slice and serve.

Source: www.thecountrycook.net

Peanut Butter Sheet Cake

This peanut butter sheet cake takes less than an hour to make from start to finish. It's topped with a fudgy, candied peanut butter icing that's out-of-this-world amazing!

Sheet Cake:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 3/4 cups light brown sugar, firmly packed

• 3/4 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup water

• 3/4 cup unsalted butter, cut into pieces

• 1/4 cup canola or vegetable oil

• 1/2 cup creamy peanut butter

• 1/2 cup buttermilk

• 2 large eggs, room temperature preferred

• 1 1/2 teaspoons vanilla extract

Fudgy Peanut Butter Frosting:

• 4 cups powdered sugar

• 1/2 cup buttermilk

• 10 tablespoons unsalted butter, cut into pieces

• 2/3 cup creamy peanut butter

• 1/4 heaping teaspoon salt

• 1 teaspoon vanilla extract

Preheat oven to 350 degrees and lightly grease a 9-inch-by-13-inch baking pan or a 15-inch-by-10-inch jellyroll pan. Set aside.

In a large bowl, whisk together flour, sugars, baking soda, and salt.

In a medium-sized saucepan, combine water, butter, and oil. Heat over medium heat, stirring occasionally until butter is melted and bring to a boil.

Once boiling, remove from heat and add peanut butter. Stir until peanut butter is dissolved and mixture is smooth. Add to bowl with dry ingredients and stir until combined. Set aside to cool for five to 10 minutes.

Meanwhile, in a separate bowl, whisk together buttermilk, eggs and vanilla extract. Gradually stir buttermilk mixture into batter, stirring until just combined.

Pour batter evenly into prepared pan and transfer to center rack of 350 degree preheated oven and bake for 30 to 32 minutes for a 9-inch-by-13-inch or 18 to 22 minutes for the jellyroll-sized pan, or until a toothpick inserted in the center comes out clean or with moist crumbs. Prepare frosting.

Fudgy Peanut Butter Frosting: Measure out sugar and set aside (if you’re worried about lumps in your icing, sift the sugar after measuring).

Combine buttermilk, butter, peanut butter, and salt in a medium-sized saucepan. Cook over medium-low heat until butter is melted. Increase heat to medium and bring to a boil while stirring constantly. Once boiling, remove from heat. Immediately add powdered sugar and vanilla extract.

Whisk until smooth and immediately pour evenly over cake (in the pan, do not remove cake from the pan).

Notes: Jelly Roll Pan: To bake in a jellyroll pan (15-inch-by-10-inch pan) bake on 350 degrees for 18 to 22 minutes.

Peanut Butter: I recommend against using a “natural” variety of peanut butter (the kind where the oil separates out) as this could affect the texture of the cake. Creamy or crunchy peanut butter will work here, I prefer creamy for smoother results, but if you opt for crunchy you’ll just have small peanut pieces in your cake and icing.

Source: www.sugarspunrun.com

Garlic Butter Shrimp Scampi Lasagna

For the Shrimp Scampi:

• 1-pound large shrimp, peeled and deveined

• 4 tablespoons butter

• 4 cloves garlic, minced

• 1/2 cup chicken broth

• 2 tablespoons lemon juice

• 1/4 cup fresh parsley, chopped

• Salt and pepper to taste

For the White Sauce:

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 4 cups milk

• 1 cup grated Parmesan cheese

• 1/2 teaspoon ground nutmeg

• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles, cooked

• 2 cups ricotta cheese

• 1 egg

• 2 cups shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Preheat oven to 375 degrees.

For the shrimp: Sauté garlic in butter, cook shrimp until pink, then add broth, lemon juice, parsley, salt and pepper. Set aside.

For the white sauce: Melt butter, stir in flour and cook briefly. Gradually whisk in milk, simmer until thickened, then add Parmesan, nutmeg, salt and pepper. Set aside.

Ricotta mixture: Mix ricotta with the egg until smooth. Set aside.

Assemble lasagna: Layer white sauce, lasagna noodles, ricotta mixture, shrimp scampi, and repeat. Finish with mozzarella on top.

Bake: Bake for 25 to 30 minutes until golden and bubbly. Let cool slightly, garnish with parsley, and enjoy!

Note: Creamy Shrimp Scampi Lasagna: For a creamier version, mix 1/2 cup of heavy cream into the garlic butter sauce before assembling the lasagna. This adds richness and a velvety texture to the dish.

If you like a bit of heat, increase the red pepper flakes. The spice complements the richness of the butter and cheese, creating a more complex flavor.

Seafood Medley Lasagna: Expand the seafood selection by adding scallops, crab, or lobster to the shrimp. This creates a more luxurious lasagna with a variety of textures and flavors.

Source: www.recipesglobal.chefsdiscover.com

Zucchini, Carrot, Oatmeal, Cranberry and Coconut Cookies

These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff! Great for an after school snack!

• 1 1/2 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup old fashioned oats

• 1 cup grated zucchini drained and squeezed dry

• 1/2 cup shredded carrots

• 1/2 cup shredded sweetened coconut

• 1/2 cup dried cranberries

Preheat oven to 350 degrees.

Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.

Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined. Gradually add flour mixture to the wet mixture and beat on low speed until well combined.

Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.)

Stir in oats, zucchini, carrot, coconut, and dried cranberries.

Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10 to 12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack.

Source: www.momontimeout.com

Easy Peach Cobbler

This easy cobbler recipe is a dump and go recipe, perfect because you can keep the ingredients on hand for a quick dessert. This old-fashioned peach cobbler recipe is one of our favorite desserts.

• 1 cup self-rising flour, (see Note for substitution)

• 3/4 cup granulated sugar, (plus 2 additional tablespoons for topping)

• 1/2 cup butter, divided (and melted separately)

• 1 (29-ounce) can sliced peaches in heavy syrup, undrained or use 1-quart of home canned sweetened peaches

Preheat the oven to 350 degrees.

In a medium-size mixing bowl coarsely mix the flour, 3/4 cup of the sugar, and 1/4 cup melted butter together. You can add a dash of cinnamon here if you want to.

Sprinkle about one-third of the flour mixture on the bottom of a 9-inch square baking dish. The flour mixture will slightly mix with the syrup of the peaches while baking and thicken it up a bit.

Add the peaches with their juice to the dish. If you like your cobbler on the dry side don't add all of the liquid.

Sprinkle the top of the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2 tablespoons sugar. Drizzle with the remaining 1/4 cup of the melted butter on top of the batter. There will be a lot of liquid and it will look wet. Don't worry, the flour mixture will soak up the liquid.

Bake for 40 to 45 minutes or until the top is golden brown and bubbly. Let cobbler sit for at least five minutes before serving.

Serve with a scoop of vanilla ice cream.

Note: This can easily be doubled in a 9-inch-by-13-inch baking dish.

Self-Rising Flour Substitute: If you don't keep self-rising flour on hand, make your own.

For every 1 cup of self-rising flour needed mix together: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

Want to use fresh peaches? You will need 1 3/4 pounds of peaches, which is around five to six medium peaches sliced. When using fresh peaches, peel and slice them, and sprinkle the slices with an additional 1/2 cup sugar. Refrigerate them for two to three hours before using and they will make their own syrup.

Source: www.the-girl-who-ate-everything.com

Have a great week, and until next time, happy coking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.