Elvis Presley Cake

My dad loves Elvis and is starting up a business singing and entertaining at parties as an Elvis impersonator. I just love watching him get up there sing with all his heart and shake it like Elvis. As always my Dad knows how to get the ladies going, Even the older folks can't help but "chair dance" when he he is in full swing with Viva Las Vegas! This past summer, he told me about the Elvis Presley Cake. I managed to track down this recipe to make it for him. The cake was delicious and I will make it many more times I am sure. It may have been a hit with Elvis, but for me it it watching my dad up on that stage that takes the cake.

I love you Dad!


Elvis Presley Cake
Recipe from: Beyond Grits and Gravy
by Gwen McKee, Barbara Moseley
Cookbook Heaven

Rumor has it this cake was made for Elvis by his personal cook, Mary Jenkins. Elvis Aaron Presley was born in a small two- room house in Tupelo, Mississippi, at 4:35 am. on January 8, 1935, during the Great Depression. Times were especially hard in the rural South where the average annual salary was $1,368 and unemployment was over 25%. Milk was 14 a quart and bread 9 cents a loaf. Despite his humble beginnings, Elvis moved on to great stardom as the King of Rock and Roll.

• CAKE:

• 1 (18 1/4-ounce) box yellow cake mix

• 1 (3-ounce) box vanilla pudding (not instant)

• 4 eggs

• 1/2 cup oil

• 1 cup milk

• 1 (16-ounce) can crushed pineapple, undrained

• 1 cup sugar

1. Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.

2. Bake in greased 9x13-inch pan in 350F preheated oven for 45-60 minutes (or until center springs back).

3. While cake is baking, boil pineapple and sugar on top of stove until sugar has melted.

4. While cake is still hot, punch holes in cake and pour hot pineapple over cake. Let cool. (More pineapple may be added, if desired.)

FROSTING:

• 1 (8-ounce) package cream cheese, softened

• 1 stick butter or margarine, softened

• 3 cups confectioners’ sugar

• 1/2 cup chopped pecans (optional)

1. Beat cream cheese and butter until smooth.

2. Add confectioners’ sugar gradually and beat until creamy. Add pecans, if desired, and mix well. Frost cake.

Link to the recipe may be found here: http://www.recipelink.com/cookbooks/2004/1893062473_3.html

Melt-in-your-mouth Zucchini Bread

Any one who has ever planted zucchini in their garden knows that it is never long before it takes on a mind of it's own. This is one fabulous way to use it up. The bread freezes exceptionally well. You can also extend the life of your bumper crop by grating the zucchini, sealing it in vacuum sealer bags and freezing it in 2 cup increments. It will keep for at least a year till your next crop comes in.

Melt-in-your-mouth Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 full teaspoons cinnamon (use a GOOD cinnamon)
1/8 teaspoon nutmeg (fresh grated is best)
1 cup chopped nuts
1 – 8 oz. can crushed pineapple with juice (reserve 4 T. juice)

Grease 2 loaf pans or small bundt pans or it can make one large cake. Preheat oven to 350 degrees. In a large bowl combine eggs, oil, zucchini, sugar and vanilla. In a separate bowl combine the dry ingredients. Add the dry mixture to the zucchini mixture, stirring until well blended. Add the nuts and pineapple, stir until blended. Spread the batter into the two pans. Bake 40 to 60 minutes until toothpick inserted comes out clean. Immediately up on removing from oven, drizzle the reserved pineapple juice over the hot loaf and let set till cool. Freezes well.

Arroz Doce (Portuguese Sweet Rice)

4-6 servings

2 cups water
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings: cinnamon

1. Bring water to a boil in medium saucepan.
2. Add rice and cover, simmering for 20 minutes.
3. Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistancy, about 15-20 minutes.
4. It will also thicken some while cooling.
5. Pour into one large serving plate and remove lemon rind.
6. Spread flat and allow to cool on wire rack.
7. You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
8. Serve at room temp, but refrigerate uneaten portion.

Hearty Portuguese Kale Soup

I made this soup during my Dad's last visit. I am half Portuguese on my father's side, but by the time I was born, my Nana had long ago hung up her apron and her desire to cook. This was the first time I had made or tried this rich and hearty meal. Blue and I loved it, but for my dad, it was really a treat. He said it was every bit as good as the one he remembered from his childhood visits to Rhode Island. I served it with crusty buttered rolls and Portuguese Sweet Rice. The entire meal was a hit of epic proportions.

Hearty Portuguese Kale Soup

This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
by Bitsie

6 servings

1 tablespoon olive oil
1 lb chorizo sausage (fresh not dried)
1 quart chicken broth
1 large onion, roughly diced
4 large potatoes, cubed
1 bunch kale, stemmed washed & chopped (about. 1 lb.)
1 1/2 cups ditalini
1 (15 ounce) can dark red kidney beans
fresh ground black pepper
salt (optional)

1. Remove casing from sausage and cut into smaller than bit sized pieces.
2. Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
3. Drain on paper towels.
4. Add other ingredients except kale,& pasta.
5. Bring to boil and simmer 10 minutes.
6. Add kale, and pasta and simmer about 8 minutes until both are tender.
7. Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
8. Serve piping hot.

The original link to this recipe may be found here:
http://www.recipezaar.com/82886

Nana's "Pappish" Portuguese Aletria Recipe (Vermicelli)

My Nana used to make this for Dad and Aunt Mary when they were children. She continued to make it for me and my brothers on the Saturday mornings she was babysitting us. After much research and experimentation I was able to re-create this dessert. I make this whenever my dad is in town and it is always a huge hit!

Nana's "Pappish" Portuguese Aletria Recipe (Vermicelli)


8 cups of milk ( 1/2 gallon)
6 eggs
1 1/2 cups of sugar
1 tsp. of salt
1 tsp. of vanilla extract
1 ( 12oz) Pkg. of angel hair pasta (broken)
Cinnamon

~Beat Eggs, add 1/2 of sugar, vanilla and set aside.
~Boil Milk and add remaining sugar and salt.
~Blend some milk into the eggs till thin enough to pour.
~Add broken noodles to remaining milk and stir till cooked.
Add egg mixture to noodle mixture. *(This step is very important! Adding egg mixture any sooner will cause it to scramble.)
~Sprinkle cinnamon in a criss cross pattern over the top.
~Serve warm or cool.