March 2, 2010

Ella’s Kitchen

Spring is around the corner – a new beginning. Ella’s Kitchen also has a new beginning. There will be four featured cooks that will rotate monthly. This month I am introducing you to Bobbi Dodd. Besides the featured recipes, I will be occasionally adding cooking short-cuts, menu planning, using herbs and spices, house-hold hints or gardening tips. I hope you enjoy the new look.


Bobbi Dodd BWBobbi’s Bounty From the kitchen of Bobbi Dodd…..

Now a Bettendorf resident, Bobbi was raised in Oklahoma and lived most of her adult life in California. She brings to you recipes of Oklahoman down-home cookin’ with a Californian cuisine flair.
Here is a sampling of some of her favorites.

Neighborhood Chocolate Cake

Mix together in large bowl:
2 C Sugar
2 C Flour
1/2 tsp. Salt
1 – 2 tsp. Cinnamon ( I like a lot of cinnamon)

Bring following ingredients to boil in a saucepan:
2 Sticks Butter
4 T Cocoa
1 C Water

Add hot mixture to dry ingredients with the following:
1/2 C Buttermilk
1 tsp. Vanilla
1 tsp. Soda
2 Beaten Eggs

Mix well and pour into greased 9 X 13 pan. Bake for 30 minutes at 350 or until toothpick comes out clean.


2 T Cocoa
1/2 Stick of Margarine
1/3 C Milk
1 Box Powdered Sugar (a little more maybe needed for desired consistency)
1 tsp. Vanilla

Beat well and spread on hot cake (I like to poke holes in the cake and let the frosting run into it). Let cool.
Even though this cake can be eaten when cooled, it gets better each day and stays moist.

Editor’s Note:
Although other similar chocolate sheet cakes have different names, Bobbi calls this “Neighborhood Cake” because it was always made and shared with new neighbors when they moved in.
What a wonderful treat with which to welcome someone new!


Yeast Biscuits

1 C Warm Buttermilk
1 Cake Yeast dissolved in 1/2 cup warm water
2 T Sugar
1/4 C Shortening
1 tsp Baking Powder
1/4 tsp Soda
3/4 tsp Salt

Mix above ingredients together. Add enough Flour (about 3 1/2 cups) to make dough easy to handle. Roll and cut biscuits. Place in slightly greased pan, in warm place, and allow to rise about 30 minutes.Bake in 400 degree oven until done.

Editor’s Note:
I love the taste of biscuit, but sometimes they are really heavy. This recipe makes a nice light biscuit.


Apricot Pie
My source says this pie originated in Germany.

Carefully place 1 large can apricot halves (drained) in unbaked pie crust.
Beat together until “bubbly”:
1 C Sugar
1/2 C Flour
1 C Heavy Cream (un-whipped)
Pour mixture over apricots and bake in 325 degree oven for one hour.

Editor’s Note:
You are whipping heavy cream with the sugar and flour, so whip or beat until it is thick and “bubbly” This sounds delicious to me.