I’m writing them as they were given to me as I haven’t made these myself yet, only tasted. I’ll be back on track next week once the boy is home. Thank you for all your prayers and good wishes for Bil‘s speedy recovery.
Vanilla Wafer Cake
(This is an old family favorite from
Bonnie Fly of Goliad)
• 2 sticks butter
• 2 cups sugar
• 6 eggs
• 1 box (12 oz.) vanilla wafers, crushed
• ½ cup milk
• 1 can coconut
• 1 cup chopped pecans
• 1 tsp. vanilla
• Melt butter, mix in sugar and then add eggs one at a time.
• Add vanilla wafer crumbs and milk.
• Mix well and stir in coconut, pecans and vanilla.
• Pour into a greased and floured tube pan. Bake at 300 to 325 for one hour. Turn upside down on a cake plate.
(from Sherry Gloor
• 1 head cabbage
• 2 cups saltine cracker crumbs
• 1 egg
• 1 medium onion, chopped
• salt and pepper
• 2 tbsp. butter
• ½ stick butter
• Remove large leaves from cabbage head (about 6), and cut up remainder of cabbage.
• Place in sauce pan with large leaves on top and boil in salted water until tender (approx. 20 min.).
• Drain and mash the cut-up cabbage saving the outer leaves.
• Add the cracker crumbs, chopped onion, 2 tablespoons butter, egg, salt and pepper to taste to the mashed cabbage.
• Stir until mixture is completely blended. Line colander with leaves and put ingredients on top of leaves.
• Place colander in a pot with about two inches of water in the bottom; but you want colander to fit in pot so it doesn’t sit on top of water.
• Place lid on colander and bring water to boil. Then simmer for about 30 minutes so you will be steaming the cabbage.
• Remove colander from pot. Turn bowl upside down and place on top of colander and flip.
• Now your cabbage leaves are on top with the stuffed cabbage underneath. When ready to serve, slice cabbage and pour the 1/2 stick of browned butter over it.