After their parents died, Linda Cifuentes and Cindy Petriw wanted to do something to honor their memory. So they created the Anton and Helen Holas Meat Loaf Contest, held for the first time Saturday at the Illinois State Fair.

After their parents died, Linda Cifuentes and Cindy Petriw wanted to do something to honor their memory.

So they created the Anton and Helen Holas Meat Loaf Contest, held for the first time Saturday at the Illinois State Fair.

“My mom made a great meatloaf and my dad competed at the fair against me about five years ago in the beef cook-off,” said Cifuentes of Mahomet, who competes regularly in state fair culinary contests.

“Meatloaf is something that everyone in our family ordered in restaurants,” she added. The sisters funded the competition – which paid premiums of $75, $50 and $25 to the top three entries — with proceeds from their parents’ estate. The contest, which fielded 10 meatloaves, will return next year.

“It’s an honor to be able to have this contest at the state fair,” said Petriw, who lives in Schaumburg. “I think my mom and dad would be proud.”

Amy Wertheim of Bloomington won the top prize with Great-Grandma’s Meatloaf.

“When my great-grandmother got married in 1907, she was given a 3-by-5-inch card with the recipe,” said Wertheim. “I knead the meat well with my hands and then let it sit about a half-hour to let the flavors marry.”

The winning meatloaf is flavored with onions, horseradish and Worcestershire sauce.

“It also has a little pork in it, so you get a full-bodied flavor,” said Wertheim.

Taking second place in the meatloaf contest was Carlene Carter of Lincoln. Carol Meadows of Springfield came in third.

Here is the winning meatloaf recipe, as well as other blue-ribbon recipes from the 2009 Illinois State Fair.

Great-Grandma’s Meatloaf

First place, Anton and Helen Holas Meat Loaf Contest

Amy Wertheim of Bloomington

2 pounds ground beef

1 pound ground pork

1/2 medium onion, very finely chopped (1/2 to 3/4 cup)

1/2 cup horseradish

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

2 eggs

3/4 cup bread crumbs or cracker crumbs

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons water

3/4 cup ketchup

Preheat oven to 350 degrees.

Combine all ingredients except water and ketchup in a large mixing bowl. Use your hands to quickly and thoroughly combine. Pack into an oblong loaf shape and place in a greased cooking dish big enough to fit the loaf. Add water to cooking dish and bake uncovered for 50 minutes.

Remove and cover top with ketchup and continue cooking until internal temperature reaches 160 degrees.

Remove and let rest for 10 minutes before moving to serving dish.

Makes 6 to 8 servings.

Raspberry Profiteroles

Grand Champion, Blue Ribbon Culinary Contest

First place, Baked Desserts Using Dairy Products

Elizabeth Carter of Lincoln

Choux Paste:

1 cup water

1/2 cup butter

1 teaspoon sugar

1/4 teaspoon salt

1 cup sifted flour

4 eggs

Pastry Cream:

1/4 cup granulated sugar

3 large egg yolks

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1 1/4 cups whole milk

1 teaspoon vanilla

3 ounces white chocolate, melted

1/2 cup heavy cream, softly whipped

1/2 cup fresh raspberries, lightly mashed

Raspberry Sauce:

1/4 cup granulated sugar

2 tablespoons cornstarch

1 (10-ounce) package frozen raspberries, thawed and drained, juice reserved


Fresh raspberries and melted chocolate

Choux Pastry: Heat water, butter, sugar and salt to a full, rolling boil in a large saucepan.

Add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick, smooth ball that leaves sides of pan clean (about 1 minute). Remove from heat; cool slightly.

Add eggs, one at a time, beating well after each addition until paste is shiny-smooth. Paste will separate as you add each egg, but with continued beating it will smooth out.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2-inches wide and 1-inch high onto a baking sheet lined with parchment paper. Bake 20 minutes or until lightly browned. Turn off oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow steam to escape. Set aside to cool.

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile, in a saucepan combine milk and vanilla on a medium heat until boiling. Remove from heat and stir in the white chocolate. Slowly add to egg mixture, whisking constantly to prevent curdling.

Place the egg mixture back into a medium saucepan and cook oven medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 to 60 seconds until it becomes very thick.

Pour into a clean bowl and immediately cover the surface with plastic wrap. Chill until cold and firm. Just before using, fold in the softly whipped cream. Fold in raspberries.

Raspberry Sauce: Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries.

Heat to boiling over medium heat. Boil and stir 1 minute; strain if desired. Cool slightly before serving. Refrigerate until ready to use.

For serving, cut each profiterole in half crosswise, fill with a small scoop of pastry cream, replace the top and drizzle with raspberry sauce. Garnish with raspberries and melted chocolate. Chill until ready to serve.

Makes about 8.

Minnesota Stuffed Pork Tenderloin

Reserve Grand Champion, Blue Ribbon Culinary Contest

First place, Main Dish Using Pork

Bev Beckett of Monticello

2 tablespoons butter

2 cups finely chopped onion

4 garlic cloves, minced

Salt and pepper

2 boxes wild-rice blend (discard seasoning packets)

1 1/2 cups chopped, toasted walnuts

1/2 cup dried cranberries

1/2 cup finely chopped fresh parsley

3-pound pork tenderloin

Seasoned salt

Garlic pepper

Slice tenderloin lengthwise to within 1/2-inch of the other side and tenderize. To toast walnuts, toast in 350-degree oven until golden brown and fragrant, about 10 minutes.

In large saucepan with a lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season with salt and pepper.

Add 3 cups water and bring to a boil. Stir in wild-rice blend. Return to a boil; reduce to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes.

Remove from heat; let stand, covered for 10 minutes. Transfer rice to a large bowl and stir in walnuts, cranberries and parsley.

Stuff tenderloin with rice mixture and tie together. Season meat with seasoned salt and garlic pepper. Bake at 375 degrees in a covered dish until meat thermometer reads 160 degrees. Let stand for at least 10 minutes with the cover on before serving.

Makes 4 to 6 servings.

Mediterranean Dried Plum and Olive Chicken

First place, Main Dish Using Chicken

Linda Cifuentes of Mahomet

2 garlic cloves, minced

2/3 cup pitted dried plums (prunes), chopped

1/2 cup small green garlic-stuffed olives, cut in half

2 tablespoons capers, with liquid

1/4 cup marinated red peppers

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon dried oregano

1/4 teaspoon salt

1/4 teaspoon ground pepper

2 pounds boneless, skinless chicken breasts (about 6)

1/4 cup packed brown sugar

1/3 cup white zinfandel wine

In a bowl, combine garlic, dried plums, olives, capers, peppers, oil, vinegar, oregano, salt and pepper. Mix well.

Place chicken breasts in a 2-quart baking dish. Spoon dried-plum mixture evenly over chicken. Marinate in refrigerator for at least 15 minutes and not more than 8 hours.

Preheat oven to 350 degrees. Sprinkle brown sugar over the chicken and then pour in wine. Bake 1 hour, spooning juices over the chicken several times while baking. Transfer the chicken to a platter, pouring sauce over the top.

Makes 4 to 6 servings.

Beef Steamed Dumplings

First place, Main Dish Using Beef

Amy Wertheim of Bloomington

2 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons soy sauce

1 teaspoon cornstarch

1 cup finely chopped bok choy

1 medium carrot, shredded (1/2 cup)

2 tablespoons thinly sliced green onion

2 tablespoons snipped fresh cilantro

1/4 teaspoon salt

3/4 pound lean ground beef

1/4 cup rice vinegar or white vinegar

1/4 cup reduced-sodium soy sauce

1 teaspoon thinly sliced green onion

Snipped fresh chives (optional)

Dough: Combine flour, the 1/2 teaspoon salt and 2/3 cup boiling water in medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.

Filling: Stir together 2 tablespoons soy sauce and cornstarch in a medium mixing bowl. Stir in bok choy, carrot, 2 tablespoons green onion, cilantro and the 1/4 teaspoon salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.

Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls.

On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.

Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack. Make sure the dumplings don’t touch one another. (If all the dumplings won’t fit on a steamer rack, refrigerate remainder until ready to steam.)

Place rack over, but not touching, boiling water. Cover and steam dumplings 16 to 18 minutes or until internal temperature reaches 160 degrees.

Meanwhile, combine vinegar and 1/4 cup soy sauce. Sprinkle with 1 teaspoon green onion. Serve sauce with dumplings. Sprinkle dumplings with fresh chives, if desired.

Makes 30.

Just Picked Tomato Basil Focaccia

First place, Yeast Breads

Dianna Wara of Washington

3 cups unbleached bread flour

2/3 cup yellow cornmeal

1 tablespoon dried Italian seasoning

1 teaspoon salt

3 (1/4-ounce each) envelopes rapid-rise yeast

1/3 cup honey

¼ cup olive oil

1 2/3 cups hot water (125 degrees)

4 small firm tomatoes, sliced ¼-inch thick and patted dry with a paper towel

2 teaspoons olive oil

¼ teaspoon granulated garlic

½ cup fresh basil, rolled and sliced thin

2 cups smoked provolone or mozzarella cheese, shredded

Preheat oven to 350 degrees. Spray nonstick cooking spray in 2 (9-10 inch round) cake pans; set aside.

In the bowl of a stand mixer, stir together the flour, cornmeal, seasoning, salt and yeast. Add the honey, oil and water. Stir, using the paddle attachment, until well combined. Pour the batter into the prepared pans. With floured fingers, spread the batter to the edges of the pan. Cover and place in a warm place for 30 minutes.

Spread the tomato slices on top of the batter; do not overlap the tomato slices. (Depending on the size of the tomatoes, you may have a slice or two left over.)

In a small cup, combine the olive oil and garlic and brush on top of the batter and tomato slices. Sprinkle on the basil and then top with cheese.

Place the focaccia in the preheated oven. Bake both of the pans in the middle rack for 30-35 minutes. The top will be golden brown when finished.

Take out of the oven and let sit for 10 minutes before serving. Focaccia can be served in the pan or taken out and cut into wedges.

Makes 2 loaves.

Chocolate Fudge Cake With Milk Chocolate Frosting

First place, Bake A Cake

Pamela Sage of Monmouth


¾ cup plus 3 tablespoons Dutch-processed, unsweetened cocoa

1 ½ cups water, boiling

3 large eggs

1 ½ teaspoons vanilla

3 cups sifted cake flour

2 cups firmly packed light brown sugar

2 ¼ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter, softened

Milk Chocolate Frosting:

20 tablespoons unsalted butter (2 ½ sticks), softened

1 cup confectioners’ sugar

¾ cup Dutch-processed cocoa

Pinch of salt

¾ cup light corn syrup

1 teaspoon vanilla extract

8 ounces milk chocolate, melted and cooled slightly

Cake: Preheat oven to 350 degrees. In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temperature. In another bowl, lightly combine eggs, ¼ of cocoa mixture and vanilla.

In large mixing bowl, combine remaining dry ingredients and mix on low speed for 30 seconds. Add butter and remaining cocoa mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat 1 ½ minutes to develop the cake’s structure. Scrape down the sides.

Gradually add egg mixture in 3 batches, beating 20 seconds after each addition. Scrape down sides.

Scrape batter evenly into two 9-inch round cake pans that have been greased and floured. Smooth surface with spatula. Pans will be about half full.

Bake 20-30 minutes or until a tester inserted near center comes out clean and the cake springs back when pressed lightly in the center.

Let cakes cool on wire racks for 10 minutes before turning out. Cool completely.

Milk Chocolate Frosting: In food processor, process butter, sugar, cocoa and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5-10 seconds. Scrape sides of bowl and then add chocolate and pulse until smooth and creamy, 10-15 seconds. Frost cake, including filling between layers.

Makes 10 to 12 servings.

Country Blueberry Pie

First place, Pies

Denise Turnbull of Monmouth


2 ¾ cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup cold butter-flavored shortening

1 tablespoon lemon juice

5 to 6 tablespoons ice water


1 tablespoon lemon juice

5 cups fresh or frozen blueberries

¼ cup quick-cooking tapioca

1 ¼ cups sugar

½ teaspoon cinnamon

Dash of salt

2 tablespoons butter

Pastry: In a large mixing bowl, combine flour, sugar and salt. Cut in half the shortening until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas.

Mix the lemon juice with the ice water. Sprinkle liquid over flour mixture and toss gently until all is moistened. Knead pastry lightly and quickly with fingertips until the pastry clears the bowl. Divide and form into two flat rounds. Wrap in plastic and chill for 30 minutes.

Filling: Sprinkle lemon juice over blueberries. Sprinkle tapioca over blueberries and toss gently to coat evenly. Let sit 15 minutes.

Combine sugar, cinnamon and salt. Stir the sugar mixture with the blueberries. Roll out 1 round of pastry and place in pie pan. Place filling in pie pan and dot with butter. Roll out second round of pastry to form a full or lattice-top crust. Cover filling with top crust and seal and flute edges.

Cover edges with foil. Bake at 425 degrees for 20 minutes. Reduce heat to 375 degrees and bake for 30 minutes more. Remove foil the last 10 minutes. Cool on wire rack.

Makes 8 servings.

Jerk Chicken Brunch Omelets

First place, Cooking With Eggs Contest

Carlene Carter of Lincoln

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon soy sauce

2 boneless, skinless chicken breasts

Jerk seasoning

1 chopped green pepper

2 chopped green onions


8 eggs

Salt and pepper

Sharp cheddar cheese

Combine lime juice, 1 tablespoon olive oil and soy sauce. Coat chicken. Sprinkle chicken with jerk seasoning. Place in a zip-top bag and refrigerate for a few hours, or overnight.

Fry (or grill) chicken in 1 tablespoon olive oil until cooked through. Slice thinly.

In another pan, sauté peppers and onions in a small amount of butter, set aside.

Make omelets by beating two eggs at a time, pouring into the buttered pan, and sprinkling with peppers and onions. Cook until almost set. Add ¼ of the chicken and sprinkle with cheddar cheese. Fold over omelet and serve with biscuits and fruit.

Makes 4 servings.

Chicken and Spinach Alfredo Pizza

First place, Pizza Party

Beverly Sanders of Springfield


1 package active dry yeast

½ cup warm water

3 ½ - 4 cups flour (or 1 ½ cups wheat and 2 cups white)

2 tablespoons sugar

1 teaspoon salt

2 tablespoons olive oil

1 1/3 cups hot water


1 ½ cups light cream

¾ cup parmesan cheese, grated

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

3 cloves garlic, minced

1 teaspoon oregano


Fresh spinach leaves, approximately 2-3 ounces

1 cup cooked chicken, cubed or shredded

1 cup Italian seasoned canned tomatoes

4 slices cooked bacon, crumbled

1 (8-ounce) package (2 cups) mozzarella or Italian-style blend cheese

Crust: Dissolve yeast in ½ cup warm water. Set aside.

Mix flour, sugar and salt in separate large bowl. Add olive oil to yeast mixture and pour over dry ingredients. Gently mix in. Gradually stir in the hot water. Let rest 20-30 minutes. Grease fingers and work dough on floured board, continuing to add enough flour so dough is no longer sticky. Divide in half. Form a dough half into crust on large pizza pan. (Rest of dough can either be made into another pizza or frozen to use later.)

Preface crust 10-12 minutes at 375 degrees.

Sauce: In saucepan, heat cream until boiling, then turn down to a simmer while remaining ingredients are mixed in. Remove the mixture from heat when it begins to thicken.

Spread sauce and toppings on crust. Bake at 450 degrees 8-10 minutes.

Makes 4 to 8 servings.

Jamaican Spam

First place, Great American Spam Championship Appetizers

Carlene Carter of Lincoln

1 tablespoon dry jerk seasoning

2 cans Spam Classic, cut in ½ inch slices

2 tablespoons olive oil

2 large firm apples, peeled, cored and sliced

Tamarind-Peach Sauce:

8 ounces tamarind nectar

4 ounces peach jam

2 tablespoons honey

1 teaspoon Dijon mustard

Tamarind-Peach Sauce: In a small saucepan combine the tamarind and jam and bring to a boil over medium heat.

Continue to boil, stirring frequently, until mixture thickens. Stir in the honey and add the mustard. Refrigerate in a tightly sealed container and use within 4 days.

Rub jerk seasoning all over the Spam slices. In a large skillet, heat oil over medium high heat. Add Spam and cook until browned, about 3 minutes on each side.

Reduce heat to low and place apples on top of meat. Cover and cook for 10 minutes or until apples are soft.

Pour 3 tablespoons of peach sauce over the pork and apples to make a glaze. Cook uncovered for 1 more minute, then turn both the apples and meat and cook 1 more minute. Serve with the extra sauce alongside.

Makes 4 servings and 1 1/2 cups sauce.

Spam and Pineapple Pizza

First place, Spam Kid Chef

Cassidy Yates of Springfield, age 12

1 can light Spam, diced

1 can pineapple rings, cut into bite-sized pieces

1 can of your favorite pizza sauce

1 prepared pizza crust

8 ounces shredded mozzarella cheese

Preheat oven to 450 degrees. Cover prepared pizza crust with pizza sauce. Sprinkle diced Spam over the top of the sauce. Add the bite-sized pieces of pineapple. Sprinkle shredded mozzarella over the top. Bake 8-10 minutes, or until cheese is melted. Serve warm.

Makes 4 to 6 servings.

Bikin’ Bars of Honey

First place, Honey Bee

Linda Cifuentes of Mahomet

½ cup firmly packed brown sugar

½ cup honey

½ cup chunky honey-roasted peanut butter

3 cups crispy rice cereal

½ cup raisins

½ cup mini chocolate chips

½ cup cashews

Spray 8-inch square baking pan with nonstick spray.

Heat sugar, honey and peanut butter in large saucepan on medium heat until smooth and bubbly, stirring occasionally. Stir in remaining ingredients.

Press into pan. Cool. Cut into squares.

Makes 16 (2-inch) pieces.


First place, Lindsay Olive Lovers Salad Challenge

Cindy Bohl of Glenarm

4 heirloom tomatoes (yellow and red), quartered

10 fresh basil leaves, roughly chopped

½ red onion, chopped

1/3 jar sweet red peppers

3 ounces prosciutto, sliced in bite-sized pieces

4 ounces provel cheese, shredded

1 can large black olives, sliced

1 jar pimiento-stuffed green olives

¾ jar Greek Kalamata olives

½ can green olives

4 slices hearty bread (i.e. pepper-parmesan bread)


½ cup virgin olive oil

1/3 cup red wine vinegar

3 teaspoons chopped garlic

Pinch of sugar

Salt and pepper to taste

Combine all salad ingredients except bread. Mix together dressing and add to salad. Right before serving, add bread.

Makes 4 to 6 servings.

Rancho Picante Chili

First place, Hidden Valley Dressings Fresh Taste for the Family Recipe Contest

Bruce Bryant of Chatham

1 ½ pounds ground beef

1 cup chopped onion

3 cups diced fresh tomatoes

2 jalapeno peppers, chopped with seeds

4 banana peppers, chopped

4 cups spicy tomato juice

2 packages ranch salad dressing and seasoning mix

1 (16-ounce) can chili beans

1 tablespoon chili powder

¼ cup brown sugar

¼ teaspoon salt

Brown beef; add onion when beef is about half-cooked. When onion is transparent and beef is completely browned, drain fat from mixture.

Stir in all ingredients, one at a time, to beef and onion mixture. Bring to a boil. Reduce heat to low and cook covered for 45 minutes, stirring often.

Remove cover and cook for another 15 minutes or until desired consistency is reached.

Makes 4 to 6 servings.

Strawberry Rhubarb Blender Crisp

First place, Make it with Malt-O-Meal Recipe Contest

Darlene Crider of Lincoln


2 cups frozen sliced strawberries, thawed

2 tablespoons cornstarch

4 cups diced frozen rhubarb, thawed

1 tablespoon lemon juice

1 cup sugar


1 ½ cups corn- and wheat-flake cereal (such as Malt-O-Meal Honey and Oat Blenders with Almonds), crushed slightly

½ cup flour

½ cup melted butter

¾ cup brown sugar

Preheat oven to 375 degrees. Grease a 13-by-9-inch baking pan.

Drain juice off thawed strawberries. Whisk juice with cornstarch, set aside.

Combine strawberries, rhubarb, lemon juice and sugar. Mix in cornstarch mixture; pour into prepared pan.

Mix topping ingredients together. Spread over fruit mixture. Bake 40 to 45 minutes until browned and bubbly.

Makes about 12 servings.

Tropical Fudgy Coconut Cream Cake

First place, King Arthur Great Cake Contest

Jone Schumacher of Chapin


1 stick unsalted butter, softened

2 cups granulated sugar

4 (1-ounce) packages pre-melted chocolate

4 eggs, large or extra large

1 ¾ cups unbleached all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup coconut milk

½ cup buttermilk

1 teaspoon coconut flavor

1 teaspoon vanilla

Coconut Cream Filling:

2/3 cup butter-flavored shortening

2 tablespoons unbleached all-purpose flour

2 teaspoons coconut flavor

1 teaspoon vanilla

1 tablespoon coconut milk

2 cups powdered sugar

7 ounces marshmallow cream

Chocolate Frosting:

6 tablespoons soft butter

3 (1-ounce) packages pre-melted chocolate

6 cups powdered sugar

1/3 to ½ cup coconut milk

¾ teaspoon vanilla

¾ teaspoon coconut flavor

Edible glitter (optional)

Cake: In large bowl with electric mixer blend the butter, sugar, chocolate and eggs until fluffy.

Sift together the flour, soda, baking powder and salt. Measure together the milks and flavorings.

Blend 1/3 of the flour mixture followed by 1/3 of the milk mixture and continue until all is mixed. Pour cake batter evenly into 3 prepared 9-inch cake pans.

Bake in preheated 350-degree oven for 26 to 28 minutes. Cake should spring back when lightly touched in the middle and toothpick inserted should come out clean when cake is done.

Cool pans on wire rack for 10 minutes and then remove from pans to continue cooling on wire rack.

Filling: In a small mixing bowl, blend the shortening and flour. Add flavorings and coconut milk and blend. Blend in the powdered sugar until fluffy and well mixed. Blend in the marshmallow cream.

Spread filling between cake layers. Store cake in refrigerator while making frosting.

Frosting: Blend butter and chocolate; add powdered sugar and blend.

Combine 1/3 cup coconut milk and flavorings and blend into sugar mixture until consistency to spread. Add additional milk if necessary to spread.

Spread on sides and top of cake, reserving enough to pipe with decorator tip around edges of cake, if desired. Garnish with edible glitter, if desired. Chill in refrigerator until serving time.

Makes 12 to 16 servings.

Kathryn Rem can be reached at (217) 788-1520 or