The Complete Holiday Cook Book, late 60's I believe, from Favorites Recipes Press, has some fun and unusual holiday menus and recipes. I decided to spare readers of this blog the "Patriotic Pork Cubes" from the "Minute Man Menu" and instead to put up "Star-Spangled Pudding Sauce and Cake" from "After the Parade Dessert Choice" along with "Confederate Pudding Sauce". That last sauce is a bit weird, though!
1 1-pound 3-oz. package yellow cake mix
1 package instant vanilla pudding
1 cup water
1/2 cup soft margarine
1 tsp. vanilla extract
1/4 cup sugar
1 tsp. ground cinnamon
Combine cake mix, pudding, eggs, water, margarine and vanilla extract in large mixing bowl. Blend well; beat at medium speed of electric mixer for 10 minutes. Pour into greased 10-inch tube pan or bundt pan. Combine sugar and cinnamon. Sprinkle over top of batter; with spatula or knife cut through batter. Bake in 350-degree oven for 45 minutes, or until done. Coll in pan, about 10 minutes. Remove from pan; cool on wire rack. Sprinkle with confectioners' sugar just before serving.
Confederate Pudding Sauce: (What about this makes it Confederate? I think I know...)
1 package lemon flavored pie filling
1/2 cup sugar
2 1/2 cups cold water
2 egg yolks, slightly beaten
1/4 cup brandy (oh boy)
1/4 cup white wine (no rum?)
Combine pie filling and sugar in saucepan. Gradually stir in cold water and beaten egg yolks, stirring to keep mixture smooth. Cook over medium heat, stirring steadily until mixture starts to boil. Break flavor capsule if undissolved; stir into filling. Stir in brandy and white wine. Chill. Stir sauce to soften before serving. Serve over cinnamon pudding cake.
What do you serve on the 4th? I almost always make the cake often pictured in women's magazines - white cake with white frosting in a 9x13 pan with the flag design out of blueberries and halved strawberries.
I finished Evanovich's Finger Lickin' Fifteen. Pretty good - many fresh ideas and craziness.