Spinach Artichoke Dip

Stacie made this for a surprise birthday party for R.B. Everyone loved it, so here it is:

• 8 oz. Cream Cheese (softened)
• 1 C. Mayonnaise
• 1 tsp. Lemon
• 1/2 C. Grated Parmesan
• 1 sm box Frozen Spinach (thawed and well drained) OR
• 10 oz. Fresh Baby Spinach (cooked just tender, chopped up a bit and well drained)
• 1 Garlic Clove (minced or pressed)
• 1 sm can Diced Green Chiles
• 2 sm jars Artichoke Hearts (drained and chopped)

Combine the cream cheese, mayo, lemon juice and parmesan in a mixing bowl. When well blended add in the spinach, garlic, green chiles and artichokes. Mix well. Pour into a baking dish and garnish with 1/2 C. parmesan and chopped green onions (green part only). Bake at 350º for 30 minutes. Serve hot. Great on corn chips or with chunks of bread. We love sourdough, but any good bread will work.

Italian Cream Cake and Frosting

A friend of mine in Okinawa (Kay Gudmundson) made this cake for us and I brought the recipe home to Nana. I knew she would love it, and she did. She incorporated it into her wedding cake recipes and it is a tasty cake. It's one of my favorites which is saying something since it isn't chocolate!

• 1 C. Shortening
• 2 C. Sugar
• 1 t. Vanilla
• 5 Egg Yolks
• 2 1/4 C. Flour
• 1 t. Salt
• 1 t. Baking Powder
• 1 t. Baking Soda
• 1 1/2 C. Buttermilk
• 5 Egg White (beaten stiff)
• 2 C. Coconut
• 1 C. Nuts (walnuts or pecans, optional)

In a large bowl, or your KitchenAid, cream together the shortening and sugar. Add in the egg yolks and vanilla and beat until light and fluffy. In a separate bowl, whisk the flour, salt and baking powder together. Mix the buttermilk and the soda together in a measuring cup. Alternate mixing the flour mixture and the buttermilk mixture into the creamed sugar mixture until it's all in. Fold in the coconut. Fold in the egg whites. Pour into 2 (9") greased and floured cake rounds. Bake in preheated 350º oven for 40 minutes, or until it tests done. Remove and turn out onto racks to cool.

Butter Cream Cheese Frosting…

• 4 T. Butter (softened)
• 1 (8oz) pkg. Cream Cheese (softened)
• 4 C. Powdered Sugar (maybe more)
• 1 t. Vanilla

Beat all ingredients together until light and fluffy. Frost between layers, top and sides of cake. Good at room temperature, or chill to serve. Refrigerate left overs.

Chocolate Sour Cream Cake and Frosting

Nana has some great from scratch recipes for cake that need to be included in her recipe file. I know we have all enjoyed these and hope our families will continue to enjoy them.

• 2 C. Flour
• 1/2 C. Cocoa Powder
• 1 t. Salt
• 3/4 C. Butter
• 1 2/3 C. Sugar
• 1 Egg
• 1 t. Vanilla
• 1 C. Buttermilk
• 2 t. Soda
• 2/3 C. Sour Cream

Stir the soda and buttermilk together and set aside. In a separate bowl whisk the flour, cocoa and salt together, set aside. In a large mixing bowl (or your KitchenAid) Cream together the butter and sugar until it is fluffy. Add the egg and vanilla. Add the sour cream to the buttermilk mixture and stir well. Now alternate adding the buttermilk mixture and the flour mixture to the creamed sugar mixture. When everything is in blend well. Pour into 2 greased and floured round cake pans (at least 10"). Bake at 350º for 30-35 minutes, or until it tests done. Remove and turn out on racks to cool.

Now for the Chocolate Cream Cheese Frosting…

• 3 (3oz) pkg. Cream Cheese (softened)
• 1/3 C. Butter
• 5 C. Powdered Sugar
• 4 T. Cocoa
• 5-8 T. Cream OR Half & Half or even Evaporated Milk

Cream the butter and cream cheese together. Mix the cocoa and powdered sugar together. Add cocoa mixture alternating with cream to the cream cheese mixture. Beat well and adjust more cream or more powdered sugar to get the right consistency. Spread on layers, top and sides of cake. One of Richard's favorite cakes.