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Dessert, appetizer winners featured

This week features the winners from the appetizer and dessert categories of the first volume of the Down Country Roads Home Cookin' cookbook.

Layered Mexican Dip

This appetizer winner from the first volume of Home Cookin' came from Debra Holtkamp of Montrose, Iowa. The chef notes it is a very good when served hot.

1 (8 oz.) package cream cheese
1 can refried beans
1 can chili with or without beans
Mozzarella or Cheddar cheese, shredded
Sliced black olives
Sliced jalapeno peppers
Layer ingredients into a 9-inch square pan. Bake in 350 F until hot and cheese is melted. Double for a 9- by 13-inch pan.

Pecan Pound Cake

Marsha Rutland, Ovalo, Texas won the dessert category for the first volume of Home Cookin.'

1 1/2 cups butter (no substitutions)
3 3/4 cups confectioners sugar
1 tablespoon vanilla extract
6 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
2/3 cup pecans, chopped and toasted

In mixing bowl, cream butter and sugar; beat in vanilla until smooth. Add eggs, one at a time, beat in well after each. Combine flour and salt; stir into creamed mixture just until combined. Add coconut and pecans. Pour into greased and floured 10 inch tube pan; spread evenly. Bake at 325 F for 60 to 65 minutes or until cake tests done. Cool in pan for 10 minutes; remove to wire rack to cool completely.

Date: 1/28/2013


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