Sunday, November 18, 2007

Visions of Sugar Plums


I generally do a little bit of entertaining for the Holidays. Mostly with family these days although at the salon I work at we generally offer hot punch and finger foods from Thanksgiving through Christmas. I thought I would share a few of the good recipes with y'all here.

Beggars Purse
(I received this recipe some time ago in one of those wonderful online recipe swaps. I have made it for quick little lunches to carry to work; I will add that if you are going to do any entertaining this year, they make wonderful little appetizers!)
Take 1/2 pound chop meat, two chopped onions and saute' until meat is cooked.
Put this mixture through a food grinder so it comes out like a pasty texture.
Sprinkle with salt, pepper, paprika and stuff the filo cups. Pinch filo cups closed.
Bake at 350 for 20-30 min. When filo cups are golden brown.


Now for an interesting reaction; bake and then slice this cake to serve. When your guests ask for the recipe, watch their faces when you tell them it is made with tomato soup.

Tomato Soup Cake

4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup butter
1 pound light brown sugar
2 eggs
1 can (10 1/2 ounces) condensed tomato soup
2 cups chopped walnuts or pecans
1 cup raisins or chopped dates

PREPARATION:

Directions for tomato soup cake
Preheat oven to 350 . Into a large bowl sift flour and baking soda,
cinnamon, ground allspice, nutmeg, and ground cloves; set aside. In a large
mixing bowl with an electric hand-held mixer on high speed, cream butter
until light.
Beat in sugar until light. Add eggs, beating until light and fluffy. Pour
soup into a 2 cup measure; add water to measure 2 cups. Beating on low
speed, add flour mixture to butter and egg mixture (about 1/4 at a time)
alternately with tomato soup mixture, ending with flour mixture. Beat just
until combined. Fold in nuts and raisins or dates; spoon into a greased and
floured 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until cake
tests done. A cake tester or wooden pick should come out clean. Cool cake in
the pan on a rack for about 30 minutes. Turn tomato soup cake out of pan
onto rack to cool completely. Frost tomato soup cake with Cream Cheese
Frosting (my favorite) or your favorite icing.



3 comments:

Donna said...

Oh, You Little Trouble-maker you!!!
It all looks fabulous!! The recipe sounds wonderful to..who would have thought about using tomato soup....have fun today!!

She'sSewPretty said...

My mom used to make that tomato soup cake. I remember it was delicious. I'll have to try that recipe. Those beggar's purses sound yummy. I want to try that too. Thanks for sharing and stopping by my blog!

Lorraine said...

Yummy!! Thanks for sharing some recipes!!