Some mouthwatering recipes for your own ‘Girls’ Day’

June Powers

A couple weeks ago, the ladies in my family had our “Girls’ Day,” and it was a blast. We do this about every two or three months. Here is a selection of recipes to try at your own Girls' Day:

Texas Cake

2 cups sugar

2 eggs

1/2 cup sour cream

2 cups flour

1 tsp. salt

1 tsp. baking soda

4 Tbsp. cocoa

1 cup water

2 sticks margarine

Combine sugar, eggs and sour cream together. Mix flour, salt, baking soda together. Combine cocoa, water and margarine; bring to a boil. Add alternately with flour mixture. Beat until well blended. Bake on cookie sheet at 350º for 20 minutes. Ice cake a few minutes after it is taken from the oven.


1 box powdered sugar

1 cup nuts

1 tsp. vanilla

4 Tbsp. cocoa

1 stick margarine

5 or 6 Tbsp. milk

Bring cocoa and margarine to a boil; add to powdered sugar. Add vanilla and milk. Use more or less milk if desired. Add the nuts.

Hummingbird Cake

3 cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 cup nuts

3 eggs beaten

8-ounce can crushed pineapple

1-1/2 cups oil

1-1/2 tsp. vanilla

2 bananas, diced

Mix in large bowl and sift together flour, sugar, baking soda, salt and cinnamon. In another bowl, combine bananas, eggs, crushed pineapple, margarine, vanilla and nuts. Combine contents of both bowls but do not beat! Stir well. Pour into greased and floured Bunt or tube pan and bake at 350º for about 45 minutes to one hour. I just make a glaze of powdered sugar and milk, and drizzle over cake.

Peanut Butter ‘n Jelly Bars

3 cups all-purpose flour

1 cup sugar

1-1/2 tsp. baking powder

1 cup margarine, softened

2 eggs, beaten

1 cup grape jelly (or any flavor you like)

2 cups (12-ounce pkg.) Reese’s Peanut Butter Chips

Combine flour, sugar and baking powder. Cut in margarine until mixture resembles coarse crumbs. Stir in beaten eggs and stir until mixture is smooth. Reserve one-half of mixture; press remaining half off mixture onto bottom of greased 13 by 9 pan. Spread jelly evenly over crust in pan. Sprinkle 1 cup Reese’s Chips over jelly. Crumble remaining dough over chips, bake at 375º or until lightly browned. Remove from oven immediately, sprinkle with remaining 1 cup chips. Cool; cut into squares.

Watergate Salad

1 (9 oz.) carton whipped topping

1 box instant pistachio pudding

1 large can crushed pineapple and juice

1 cup miniature marshmallows

1/2 cup nuts

Fold dry pudding mix into whipped topping. Add pineapple, juice, marshmallows and nuts. Refrigerate.

Crunchy Cheese Nibblers

1 cup finely shredded cheddar cheese

1 cup crushed potato chips

1/2 cup all-purpose flour

1/4 cup margarine, softened

1 tsp. ground mustard

In bowl, combine all ingredients. Shape dough into 3/4-in. balls. Place on ungreased baking sheets and flatten slightly. Bake at 375º for 5-8 minutes or until golden brown. Remove to wire rack. Serve warm. Makes about 3 dozen.

Ruby Red Pretzel Dip

1 can (16 oz.) jellied cranberry sauce

3/4 cup sugar

1/4 cup vinegar

1 tsp. ground ginger

1 tsp. ground mustard

1/4 tsp. cinnamon

1/8 tsp. pepper

1 Tbsp. all-purpose flour

1 Tbsp. cold water

Red food coloring, optional


In saucepan, combine first seven ingredients; whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Transfer to a bowl; stir in food coloring. Cover and chill overnight. Serve with pretzels. Makes 2 cups.

Neosho Daily News