SALLY MANGO CAKE
1¼ c. canned sweetened mango pulp or fresh mangos, peeled and puréed
1 c. white sugar
½ c. margarine
2 medium eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
Preheat oven to 375°F. Grease baking dish or pan. Mix mango pulp, sugar, margarine and eggs together in mixing bowl until well mixed. Sift flour, baking powder and baking soda together in a bowl. Stir mango into flour mixture just until batter is mixed. Pour mix into baking dish or pan. Bake for 30 minutes or until you check with toothpick that inserted into cake comes out clean.
SALLY RICE MUFFINS
2 c. rice flour
2 tsp. baking powder
1 c. sugar
1/3 tsp. salt
2 c. coconut milk
1 Tbs. anise seeds
1 c. grated coconut (optional)
Sift flour, baking powder, sugar and salt together; add coconut milk and mix until smooth. Stir in anise seeds and grated coconut. Fill sprayed muffin pan and cook in a steamer. Use toothpick to check if done; if toothpick comes out clean it’s done. If you do not have a steamer, cook in oven at 400°F. in a large baking pan with water in it. Muffin pan floats on top of the water pan to cook.
SALLY CHICKEN TERIYAKI WITH PINEAPPLE
3 lb. chicken legs
1 c. light soy sauce
½ c. honey
¾ c. cooking wine (any kind)
1 c. crushed pineapple
2 Tbs. olive oil
2 Tbs. garlic powder
2 Tbs. ginger powder
1 Tbs. black pepper
Mix all the ingredients except pineapple and chicken legs in a mixing bowl. Put the chicken in a large zipper bag; pour mixture of sauce onto the chicken and marinate about 6 hours or overnight. Preheat oven to 400°F. Line the chicken in a baking dish or pan. Pour the marinated sauce from the zipper bag onto the chicken; dump cup of pineapple onto the chicken. Cover with foil. Bake for 30 minutes; uncover and bake 30 minutes more or until light brown. Serve with rice.
SALLY BUTTERSCOTCH COOKIES
3 large eggs
4 c. unbleached all-purpose flour
2 sticks butter, room temperature
2 Tbs. vanilla
½ Tbs. baking soda
1 c. light brown sugar
1½ c. sugar
1/8 tsp. salt
2 pkg. hot cocoa mix
½ tsp. baking powder
2 c. butterscotch chips mix (put 1 c. into mixing batter and save 1 c. for the cookie dough)
Cream the sugar, butter; then 1 egg at a time and mix in vanilla, flour, baking soda, salt, cocoa mix, baking powder and vanilla. Scoop out the dough onto a cookie sheet and bake at 350°F. until light brown.
Sally’s Butterscotch Cake recipe was featured in the May 4 edition. It was included in the cake recipes in the “Largest Cake Walk” story. If you missed it, we print it again here.
BUTTERSCOTCH CAKE
2 sticks butter, softened to room temperature
1½ c. sugar
1 c. brown sugar
6 large eggs
3 c. all-purpose flour
6 oz. butterscotch chips, melted
¼ tsp. salt
1 tsp. vanilla
1 c. regular milk
2 tsp. baking powder
3 tsp. butterscotch pudding mix, dry
Cream the butter, sugars, melted butterscotch chips into a mixer; beat until creamy. Add one egg at a time to mixer; mix more until very creamy. In larger bowl, put your flour, salt, baking powder, dry butterscotch pudding, sifted all together, then add to the mixer little by little mixing well, adding the milk and vanilla. Prep your greased pan and pour batter in. Bake at 325°F. for about 1 hour or when a knife inserted in the middle of cake comes out clean. It is then done.