FROZEN PASSION | Country Cooking Recipes

Makes 1 cake, approx 12 pieces

1/2 cup butter or margarine
1 1/4 cups sugar
2 eggs
4 tbsp unsweetened cocoa
1 tsp vanilla sugar
2/3 cup flour

Filling:
6 passion fruits
2 cups fresh strawberries
3 egg yolks
1 1/4 cups whipping cream
1 cup Philadelphia cream cheese
2/3 cup sugar
2 tsp vanilla sugar

Decoration:
fresh strawberries
passion fruits

Heat the oven to 350F. Grease and flour a round springform pan, diameter approx 9".

Melt the fat in a saucepan, spacy enough for the batter to be blended in. Remove from heat. Add sugar and eggs and stir the batter until smooth. Sift in the cocoa, vanilla sugar and flour. Stir until smooth again.

Spread out the batter evenly into the pan and bake in the lower part of the oven for about 25 minutes. It should be slightly sticky in the middle.

Let the cake cool in the pan before loosening it. Wash the pan, then put the cake back into it.

Split the passionfruits for the filling and scoop out the pulp. Mix it, then strain it to remove the pits. Mix the strawberries to a smooth purée. Beat egg yolks light and fluffy. Beat the cream in another bowl. Stir the cream cheese, sugar and vanilla sugar into the egg batter and stir until smooth. Last, fold in the whipped cream, the passionfruit juice and the strawberry purée. Stir until smooth.

Pour the batter over the chocolate layer in the pan and even out the surface. Put in the freezer overnight. Take it out and put in the fridge to be tempered, about 30 minutes before serving.

Loosen the cake from the pan and decorate with some split passionfruits and fresh strawberries.


Wanda Rawlins
Country Cooking Recipes

Pumpkin Seeds | Country Cooking Recipes

Butter Baked Pumpkin Seeds

2 c. pumpkin seeds
2 tbsp. butter or margarine, melted
1 tsp. salt

Spread seeds on a cookie sheet and let dry overnight. Preheat oven to 250 degrees. Combine butter and salt and toss with seeds. Bake for 50 minutes, stirring every 10 minutes until seeds are lightly browned. 


Baked Pumpkin Seeds

2 c. pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted margarine
1 1/4 tsp. seasoning salt

Clean off seeds fairly well but don't wash. In bowl combine ingredients until seeds are coated. Spread in large shallow baking pan (jelly roll pan works great). Bakeat 250 degrees for 1-1 1/2 hours approximately, stirring occasionally until crisp dry and golden brown. If humidity is high these may take longer.


Toasted Pumpkin Seeds with Worcestershire Sauce

2 c. unwashed pumpkin seeds
1/2 tsp. Worcestershire sauce
1 1/2 tbsp. butter, melted
1 1/4 tsp. salt

Mix all ingredients and place in a large shallow pan. Bake2 hours at 250 degrees, stirring occasionally.


Toasted Salted Pumpkin Seeds

1 cup pumpkin seeds
3 cup water
1/4 cup salt

Soak pumpkin seeds in salt water overnight. Drain off salt water and spread seeds on a large cookie sheet. Bake in a 350 degrees oven for 15 minutes. Stir them, then bake 15 minutes longer or until golden brown.


Country Cooking Recipes
Wanda Rawlins

Butterscotch Bubble Loaf | Country Cooking Recipes

Some insist that this is a dessert while others claim that this sweet bread should be served with dinner. Either way, this gooey treat is not only fun to eat, it’s fun to make, so ask the kids to join you!

Serves: 12

Ingredients

• 24 pieces frozen dinner roll dough, thawed (about 1 to 1-1/2 hours) but still cool, cut in half (see Note)
• 1 (4-serving size) box cook-and-serve butterscotch or vanilla pudding
• ¹/2 cup chopped pecans
• ¹/2 cup light brown sugar
• ¹/2 cup (1 stick) butter

Instructions

1. Coat a 12-inch Bundt pan with nonstick cooking spray.
    
2. Place the butterscotch pudding mix in a shallow dish. In small batches, dip the rolls into the dry pudding, coating evenly. Arrange rolls in Bundt pan, alternating with pecans. Sprinkle remaining pudding mix over the top.
    
3. In a medium-sized microwave-safe bowl, combine brown sugar and butter and microwave 1 minute, or until melted. Pour mixture over rolls and cover with plastic wrap. Let rise until doubled in size, about 2 to 2-1/2 hours.
    
4. Preheat the oven to 350 degrees F. Remove wrap and bake 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Remove from oven, loosen sides of pan with a knife, and invert onto a serving plate while still hot.

compliments mr.food

Country Cooking Recipes

Wanda Rawlins