Latest Headlines
- Cause Of ‘Major’ Fire At Ascend Remains Under Investigation
- Fire Destroys Mobile Home Being Used For Storage Near McDavid
- Century’s Small Town Christmas Parade Turns Out Small With Four Entries, No Santa
- Photos: Second Annual Cottage Hill Neighborhood Christmas Parade
- Man Facing Multiple Charges After Escambia County Shooting
- Flomaton Host Free Family Movie Night
- Tate Cheerleaders Win Top Spots In Gulf Breeze Competition
- Need Those Gifts Wrapped? The Tate Band Has You Covered
- Ice Flyers Delight Big Crowd With Thrilling Win Against First-Place Havoc
- Acres Of Christmas Lights, Hayride, Goats In Pajamas At Run-a-muck Ranch In Bratt
Christmas Recipes: Red Velvet Cake, Holiday Dips
December 23, 2010
The holidays are a time when a lot of people head into the kitchen to cook for family and friends. Over the next few days, NorthEscambia.com will share some submitted holiday favorite recipes.
You just can’t go wrong with a red velvet cake, and we have a great recipe today from Shirley Boone. We also have a couple of dip recipes just in time for your Christmas entertaining — a black bean dip and a hot cream cheese dip.To submit your recipes to share with our readers, email them to news@northescambia.com.
Today’s recipes are from the Molino Homemakers Club.
Red Velvet Cake
by Shirley Boone
CAKE
- 1 ½ cups oil
- 1 tsp. vanilla
- 1 ½ cups sugar
- 2 ½ cups cake flour
- 2 eggs
- 2 tsp. cocoa
- 1 oz bottle red food coloring
- 1 tsp. baking soda
- 1 tsp. cider vinegar
- 1 tsp. salt
- 1 cup buttermilk
Mix oil and sugar together. Add eggs and beat well. Add food coloring. Add vinegar to buttermilk and pour into oil mixture. Add vanilla. In small bowl combine cake flour, cocoa, baking soda and salt. Mix with other ingredients until well blended. Pour into 9 inch greased and floured pans. Bake at 350 degrees. Two pans bake for 30-35 minutes, three pans bake for 20-25 minutes. Let cool 5 minutes and wrap in plastic wrap until cool.
ICING
- 8 oz. cream cheese, softened
- 1 box confectioners sugar
- 1 stick Parkay margarine, softened
- 1 cup chopped pecans
- 1 tsp. vanilla
Mix all together until creamed. Spread on cooled cake.
Black Bean Dip
by Mona Brown
- 2 cans black beans, drained
- 2 cans shoe peg corn, drained
- ½ bunch green onions, chopped
- Sprinkle of garlic powder
- Mix ½ cup olive oil, ½ cup apple cider vinegar and ½ cup sugar.
Place all ingredients in a bowl and mix together. Marinate for 24 hours. Drain and add 8 ounces of feta cheese. Serve with Scoops.
Hot Cream Cheese Dip
from the Molino Homemakers Club
- 8 oz cream cheese
- 8 oz sour cream
- 1 cup cooked crumbled bacon
- 3 stalks green onion diced
- 2 cups shredded cheddar cheese
Mix all ingredients and pour into a 9×9 glass pan or pie plate. Bake for 30 minutes at 350 degrees. Serve warm with Chicken in a Biscuit crackers.
Comments
5 Responses to “Christmas Recipes: Red Velvet Cake, Holiday Dips”
This will be perfect addition to my Christmas dinner. Beautiful picture. Merry Christmas everyone!
Red velvet cake…MMMMM…just needs a glass of cold milk to go with it
Yummy!!!!!!!!!!!!!!
Vince… Come on man! A good Red Velvet Cake is hard to beat. The key is it can’t be to oily or dry. There’s a thin line, but well worth the effort if you can get it right.
hot cream cheese dip looks good, but i have never been a fan of red velvet cake, too much red or too much oil or maybe both.