Sunday, December 19, 2010

Aunt Winnie's "Eat Till You Puke" Fruit Salad

This one is for Jenny. Every year Aunt Winnie would make her 24 hour fruit salad when we visit Donalsonville Thanksgiving or Christmas. Jenny would eat it for breakfast, lunch, and dinner. She didn't know when to stop and would often become quite ill. She still likes it quite a bit.

24 Hour Fruit Salad

4 egg yolks, beaten
juice of one lemon
1/2 cup milk
1 16 ounce bag miniature marshmallows
1 lb seedless grapes-halved
1 29 ounce pineapple chunks - drained
1 cup chopped walnuts or pecans
1/2 pint whipping cream - whipped with a few tablespoons sugar

Combine egg yolks, lemon juice, and milk in top of a double boiler. Cook, stirring constantly, until thickened. Cool. Combine marshmallows, grapes, pineapple, nuts, and cooked mixture, blending well. Refrigerate overnight. Fold in whipped cream and chill several hours. Enjoy!!

Kahlua Cake with Glaze

This recipe for Kahlua Cake was made by one of my friends when we lived in Americus when Walter and I were in college. I had no idea what Kahlua or any liqueur was used for at that time. The only liqueur that my mama ever kept in our house was creme de menthe for her Grasshoppers. Do people still drink Grasshoppers? Anyway, while digging through the recipe box at Thanksgiving I made the Kahlua cake and it was just as good as I remember.

1 Box Golden Butter Cake Mix
4 eggs
1 cup sour cream
1 package vanilla instant pudding
3/4 cup oil
1 tsp vanilla
1 cup firmly packed brown sugar
1/3 cup Kahlua
1 cup chopped pecans

Combine cake mix adding eggs, one at a time, beating well after each addition. Add sour cream pudding, oil, and vanilla. Mix well.
Divide batter in half. To one half add brown sugar, Kahlua, and pecans. Grease bundt pan.
Pour 1/2 of the pecan mixture, then all of the plain mixture, then remaining pecan mixture. Run a knife through mixture to marble. Bake one hour and 15 minutes at 350 degrees. Check after one hour.


1/4 lb butter
1/4 cup water
1 cup sugar
1/2 cup kahlua

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in Kahlua.