To make “Chantilly Cake,” you’ll need:
• Angel Food Cake that you bake or purchase
• 1 cup crushed pineapple, drained
• 1 cup small marshmallows
• 1 package frozen strawberries, thawed and drained
• ½ teaspoon vanilla
• 2 cups whipping cream
• 1 cup coconut, toasted
Bake the cake. When cooled, cut in half to form two layers. Place the cream in a mixing bowl. Beat until the cream is of spreading consistency. Then fold in pineapple, marshmallows, strawberries, and vanilla. Frost the cake and garnish the sides and top with toasted coconut. Chill for several hours before serving.
On Christmas morning, everybody wants to open gifts.
Nobody probably wants to cook breakfast.
That’s why overnight breakfast casseroles are so great. You just mix up the casserole the night before, let it set in the refrigerator overnight and put it in the oven the next morning.
When the family is ready for breakfast, put out juice or fruit, and breakfast is ready.
I think that I’ve cooked up most of the overnight casserole recipes I have in my file.
This one is a little different because it calls for cream of mushroom soup. The ingredients for “Overnight Egg Casserole” are: 8 slices of bread, cubed; 3/4 pound cheddar cheese, shredded; 1 1/2 pounds ground sausage; 4 eggs, beaten; 2-1/2 cups milk; and 1 can cream of mushroom soup.
Crumble and brown the sausage.
While it browns, cube the bread and place it in the bottom of a greased baking dish. Sprinkle the cheese over the top.
When the sausage is browned, drain off any fat. Then place the crumbles over the bread and cheese. Beat the eggs, milk and soup. Pour this over the sausage mixture.
Refrigerate overnight, and the next morning, bake the casserole in a 350-degree oven for about 50 minutes, until a toothpick comes out clean. It makes 6 to 8 servings.
This next recipe is easy, takes few ingredients, and makes a festive-looking dessert.
To make “Chantilly Cake,” you’ll need an Angel Food Cake. You can either bake the cake or buy one already made. You’ll also need: 1 cup crushed pineapple (drained), 1 cup small marshmallows, 1 package frozen strawberries (thawed and drained), 1/2 teaspoon vanilla, 2 cups whipping cream, and 1 cup coconut (toasted).
Bake the cake. Then cut it in half to form two layers. (I think a rectangular-shaped cake works best.)
Place the cream in a mixing bowl and beat until it is of spreading consistency. Then fold in the pineapple, marshmallows, strawberries, and vanilla into the whipped cream. (Make sure you drain the pineapple and strawberries well.)
Then frost the cake and garnish the sides and top of the cake with toasted coconut. Chill several hours before serving.
Whatever you serve, I hope your Christmas is wonderful.
Don’t forget to send your recipes to me at PO Box 415, or call me at 824-8809.