courtesy of “Spurs & Spoons Cookbook” I & II (A Buffet of Memories from Karen Womack Vold)
Tres Leche Cake
Ingredients:
1 yellow or white box cake mix
1 can condensed milk
1 condensed milk can full of whipping cream
1 condensed milk can full of half & half
1 small container cool whip or (1 cup whipping cream) if using 1 cup whipping cream then add
(1/4 C sugar)
(1 tsp vanilla to make fresh whipped cream for icing)
DIRECTIONS:
Make box cake as directed on box. Spray a 10x15x1.5” pan and pour cake in and bake according to directions. Let cool. Poke holes into cake with a metal kabob skewer or something similar to make larger holes.
Mix 1 can of condensed milk, same can of whipping cream and same can of half & half together and pour over cake slowly and evenly around.
Ice top with cool whip or homemade whipping cream by beating the cup left from 1 pt. until it mounds in soft peaks, then add sugar and vanilla and beat until a little stiffer peaks/ (Don’t over beat or you will have butter!) Store in refrigerator until ready to serve.
This cake was served at a yard party in Cheyenne by Judy Harrison – Weickum. It is so fabulous, it’s unbelievable that it is so easy to make. Each time I’ve made it, everyone raves over it and wants the recipe.
I even bought a fancy birthday cake fully decorated for a birthday and no one ate it after they tasted this cake!
In 1983 Judy had a partner Glenna Hirsig open a fabulous dress shop in Cheyenne called “The Statement.” It was located in the Hitching Post Hotel. They ran it together for 10 years, then Judy continued for another 15 years. I used to love to shop there annually when we came to put on the rodeo.
I would always find something for those special occasions such as when my husband Harry was inducted into the ProRodeo Hall of Fame or my father’s induction posthumously when I made the acceptance speech.
I was disappointed when Judy retired; but after 25 years she deserved to. Now she could have time to make some of her fabulous desserts, but instead tells me she’s looking for a new idea!
Crock Pot Cheesy Creamed Corn
Ingredients:
Serves 12
3 pckgs (16oz. each) frozen corn
2 pckgs (one 8oz., one 3oz) cream cheese, cubed
¼ C butter or margarine, cubed
3 Tbs water
3 Tbs milk
6 slices process American cheese, cut into small pieces
DIRECTIONS:
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
This has become one of our favorite ways to fix corn. I’ve only had the recipe a couple of years but it’s easy; can be cooking while I’m working elsewhere, serves a lot and is absolutely delicious. Margaret Mueller from Cheyenne, Wyoming is married to the newly appointed contestant chairman of Cheyenne Frontier Days rodeo, 2004. I see her once a year and she always shares a new and wonderful recipe with me. She’s a great cook and I’ve enjoyed everything she’s ever shared.
Nutty Barley Bake
Ingredients:
1 medium onion, chopped
1 C medium pearly barley
½ C slivered almonds or pine nuts
¼ C butter or margarine
½ C minced fresh parsley
¼ C thinly sliced green onions
¼ tsp salt
1/8 tsp pepper
2 cans (14.5 oz. each) beef broth
Additional parsley, optional
DIRECTIONS:
In a skillet over medium heat, sauté the onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2-qt baking dish. Stir in broth. Bake, uncovered at 350 degrees for 1 hour and 15 minutes or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired.
This is another “Taste of Home” magazine recipe that is a great change from potatoes for a meal. Everyone at our trick riding schools loves it, and it is also popular with the men at horse gatherings and the women at the cowgirl camps. Most people aren’t familiar with how good barley tastes.
Peanut Butter Krispies
Ingredients:
1 1/2 C White Karo
1 1/2 C sugar
1 18oz. jar crunchy peanut butter
7 1/2 C Rice Krispies or Special K cereal
DIRECTIONS:
Boil Karo and white sugar together until at the soft ball stage.
Beat in peanut butter and pour over Rice Krispies or Special K cereal mix. Roll into balls and cool on a cookie sheet, covered with wax paper or sprayed. Makes at least 40. Store in covered container.
This recipe came from my friend Bobbie Fritz – El Paso, Texas. She makes it for her grandkids whenever they go to her house on the lake at Del Rio. Funny thing – the men request them too. They are easy to make and easy to grab and eat on the run like a cookie. They would also be good in our Christmas treat exchange!
