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Recipe Corner
Recipes RMHI

Lemon Cake

10 inch Angel food cake
1 envelope Knox unflavored gelatin softed, 1/4 cup water
6 eggs separated
1 1/2 cups sugar
3/4 cup lemon juice w/rine
1 cup whipping cream

Bundt cake pan (sprayed with Pam)

Beat egg yokes (6) slightly
Combine slightly beaten egg yokes with 3/4 cup sugar and 3/4 cup lemon juice w/rine
Cook over hot, but not boiling, until mixture coats metal spoon.  (This is the custard)
Remove from heat stir in softened gelatin
Beat egg whites until stiff:add remaining sugar
Combine (fold) custard and egg white mixture
Tear angel food cake into small pieces: layer into bundt pan with custard
Chill until firm
Cover with whipping cream


Ginny's Banana Bread

3 bananas (mashed)
1 C. sugar
1/2 C. solid shortening
2 eggs
2 C. flour
1 t. baking soda
1 1/2 T. sour milk or buttermilk (Sour milk is a mixture of 1 part vinegar + 2 parts milk)

Cream sugar and shortening in a large bowl. Add eggs and bananas. Mix in the remaining ingredients. Be sure to
spray muffin tin with Bakers Joy, or Pam. This can also be baked as banana bread in loaf pans. Bake at 325
degrees. Muffins 15 to 20 mins. Loaves, bake aprox. 1 hr.

You can also add: 1 C. chopped nuts, 1 C. chocolate chips or butterscotch chips (or a mixture of both), or 1 C. dried cranberries

Carrot Cake
... Ginny Sparlin

2 C. flour
2 C. sugar
1 t. salt
1 t. baking soda
2 t. cinnamon
1 t. vanilla
1 C. salad oil
3 eggs
2 C. grated carrots
1 C. well drained crushed pineapple
1 C. coconut
1 C. chopped walnuts, devided

Set oven to 325. Mix all ingredients together in a large bowl, only using 1/2 C. nuts in mix. Bake for 50 to 60 mins.
in a 9 X 13" greased pan. Cool, and frost with cream cheese frosting. Sprinkle with remaining 1/2 C. nuts.

Cream Cheese Frosting

1, (8oz.) pkg. cream cheese, softened
1 stick butter, softened.
1 lb. confectioners sugar
1 t. butter flavor extract
Mix all together in a mixing bowl, spread over cake.

Tres Leches Cake... Ginny Sparlin
 Start with one very large pound cake(I used Sarah Lee's)
Take a skewer and poke a lot of holes into the cake.
Mix together: 1 can eagle brand sweetened condensed milk
1 can evaporated milk
1 C. whipping cream                   
1 t. vanilla
Leave the cake in its pan and pour this mixture over it a little at a time till the cake has soaked up all the liquid.
I covered the cake with it's cardboard lid and let it set in the frig overnight. Flip it out of it's pan onto a serving dish. 
It can then be frosted with whipped cream, or if you're in a hurry, use coolwhip. I used stabilized whipped cream
, flavored with vanilla and a 1/2 t. of cinnamon. Then garnish with fresh strawberries. 
Stabilized Whipped Cream 
1 t. clear geletin powder
4 t. cold water
1 C. whipping cream
1/4 C. powdered sugar
1 small mixing bowl and mixer beaters, chilled.
In a small glass dish(like pyrex) put geletin and water. Set the dish in a small pan with about 1/2 an inch of water
in it, over low heat till the geletin mixture is clear. Have your small bowl and beaters already in the frig(or freezer)
As soon as you take the geletin out of the hot water, set it aside to cool, put the whipping cream into the chilled
bowl and begin to whip the cream. As soon as the cream is whipped good and stiff, while the mixer is still beating
the cream, add the geletin and continue mixing it into the cream. Now add the sugar, vanilla. (+ 1/2 tsp. cinnamon, opptional). This whipped cream will not melt into the cake, you can also use it for cake filling by adding 1/4 cup cocoa,
or berries, coconut, etc. Enjoy!!

Pumpkin Chocolate Chip Muffins... Elissa McAlear

1 2/3 c all-purpose flour
3/4 c sugar
1 T pumpkin pie spice
1 t baking soda
1/4 t salt
1/4 t baking powder
1 c canned pumpkin
2 eggs
1/2 c melted butter
1 c semi-sweet chocolate chips
1/2 c chopped pecans
Heat oven to 350 deg. Line 12 + cup muffin tin with liners or grease the cups. In a mixing bowl combine the flour,
sugar, spice, baking soda, salt and baking powder. In a separate bowl, beat eggs slightly, add pumpkin and butter,
and mix until blended. Add chocolate chips. Combine with dry ingredients and mix until blended. Add pecans. Divide evenly among muffin cupe. (You may find you can make a couple more cupcakes. Bake 20-25 min or until muffins are puffed and spring back when touched. I might reduce the amount of chips next time -- unless you like lots of chocolate
as I do. Also, I did find it made a few more muffins. I did have to go a couple of minutes over the 25 mindutes,
depending on how full you fill the cups.


3 pkgs. (7 1/4 oz. or 1 1/2 lbs.) of pitted dates
1 lb. candied pineapple
1 lb. whole candied cherries
2 C. sifted all purpose flour
2 t. baking powder
1/2 t. salt
4 eggs
1 C. granulated sugar
2 lbs pecan halves

Use two 9 x 5 x 3 loaf pans. Grease pans and line with brown paper (use the little brown lunch bags, not the
big King Soopers bags, and wax paper does not work). Preheat oven to 275. Chop dates (about 3 1/2 C. cut).
Put into a LARGE bowl, with pineapple and cherries. Sift then lightly spoon flour into measuring cup and level
off the top. Add baking powder and salt. Mix fruits and dry ingredients well with your fingers separating as you
go so that each piece of fruit is covered with flour mixture. In another bowl beat eggs till frothy, add sugar,
beat till well blended. Add to fruit mixture. Mix well with a large spoon or fingers. Add nuts, mix well to evenly
distributed and coated with batter. Pack into pans. You only use the 2 pans for all this, so really pack them
tight. Bake 1 1/2 hours. When done tops of cakes should look dry. If in doubt leave cakes in a few minutes longer.
When done, remove from oven and set on racks. Let stand 5 min. then turn out on racks to cool, carefully pulling off paper. Cool cakes completely. Wrapped in foil these will keep for WEEKS! I usually cut these lengthwise in half then lengthwise in half again. Slice in thin slices. These are really rich.

CHAI TEA MIX ... Ginny Sparlin

1 cup nonfat dry milk
1 cup non-dairy creamer powder
1 cup French vanilla-flavored creamer powder
1-1/2 cups sugar
1-1/2 cups instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom

In a large bowl, combine milk powder, non-dairy creamer, vanilla-flavored creamer, sugar and instant tea. Stir in
ginger, cinnamon, cloves and cardamom. In a blender or food processor, blind 1 cup at a time, until mixture is the consistency of fine powder.

To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.

Spinach Quich (from the November 20 meeting) Ginny Sparlin

Melt 4 T. butter in a 13 x 9" pan.

In a bowl mix together:
3 eggs
1 C. milk
1 C. flour
1 t. salt
1 t. baking powder
Mix well.
1 lb. grated Monteray Jack cheese
1 lb. pkg. frozen (thawed) chopped spinach 
Bake at 350 for 25 min.


Pumpkin Crumble 

Mix together in a large bowl:
1 lg. can pumpkin pie mix
3/4 C. sugar
3 eggs
1 can evaporated milk
1 t. cinnamon
Pour this mixture into a 9 x 13 non stick pan or spray pan with Pam.
Sprinkle one yellow cake mix (dry) evenly over this mixture. Over the cake mix, sprinkle 1 C. finelly chopped nuts
(I've used walnuts or pecans). Next pour evenly over all, 1 C. Melted butter. 

Bake at 350 for 60 to 70 min. Can be served warm or cool (I think cool is better) with cool whip.


Vanilla Fudge - Tolefriends

3 cups white sugar or 1 1/2 pounds
1/2 cup light Karo syrup
1 1/4 cups canned (carnation) milk, not diluted!
1/4 pound ( 1 stick) of margarine

Put all ingredients in heavy pan on medium heat and bring to boil. Stirring constantly, so it won't stick or burn.
Cook to a firm soft ball (on candy thermometer just past the soft ball stage). Remove from fire, add 1 Tsp. vanilla
I like to add 1 tsp. of butter flavoring too.
Beat until it loses it's glossy appearance.
Try to beat air into it, like "folding" it over and over into the air.
You can also add nuts if you like!


Vegetable Beef Soup ... Kate Dowd

1 Lb. ground beef
1/4 Cup chopped onion.
2 Cups diced peeled potatoes.
1 C. each- sliced celery, sliced carrots
1 bag frozen (Publix) Soup Vegetable Mix
3 Cups water
2 10 1/2 oz. cans condensed beef broth (not ready-to-serve broth that comes in 14 1/2 oz. can)
1 14 1/2 oz. can diced tomatoes, undrained (can be Mexican, Italian, with pepper and onion, etc.)
1 Tbsp. Worcestershire Sauce.
Salt, Pepper, Italian Seasoning.

Brown ground beef, and drain. Combine all ingredients, including beef, in dutch oven on stove. Cover and cook until
veggies are tender. (or can be done in crock pot- 8 hours on low, 4 hours on high.) Serve over cooked noodles, rice,
or spaetzle. (I like Reams Frozen homemade noodles).

Pumpkin Cake (good for fall and winter) ... Kate Dowd

1 Angel Food cake mix
1 can solid pack pumpkin (NOT canned pumpkin pie mixture)
2 Tbsp. flour
2 tsp. pumpkin pie spice
Mix all together on med. speed for 2 min.
Pour into 9X13 pan sprayed on bottom with Pam.
Bake at 350 about 30 min., til it springs back when touched.
Serve with whipped cream (sprinkled witha little nutmeg, if desired.)

Pineapple Cake (good for spring or summer) ... Kate Dowd

1 Angel Food cake mix plus 2 Tbsp. flour.
1 14 oz. can crushed pineapple, undrained.
Mix together for 2 min. on med speed.
Pour into 9x13 pan sprayed on bottom with Pam.
Bake at 350 for 30+ min. til top springs back.


Zucchini Bread and Butter Pickles ... From Ginny Sparlin

For everyone who planted one too many zucchini seeds this year.......

18 C. sliced zucchini
1/3 C. salt
2 med. onions thinly sliced
1 green bell pepper
1 red bell pepper
1 1/2 pints white vinegar
3 C. sugar1 tsp. mustard seed
1 tsp. celery seed 1 tsp. turmeric spice      
Slice unpealed zucchini about 1/4" thick. Place in bowl with salt, let stand over night. Drain.

Slice onions, peppers and mix remaining ingredients, add to zucchini and bring to a boil. Cook 30 minutes. Put into
clean, still hot, jars seal. These make great gifts if there are any left after your husband and children try them.....


Zucchini Chocolate Cake .... Ginny Sparlin  

1/2 C. Butter
1/2 C.  oil
1 3/4 C. Sugar2 eggs
1 tsp. vanilla
1/2 C sour milk
4-6 Tbs. unsweetened cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
2 1/2 C. flour
2 C. shredded zucchini
chocolate chips 

Mix oils and vanilla, add eggs and milk. Add dry ingredients and zucchini. Mix well. Bake at325 for 45 minutes in a large cake pan or 2 bread pans. Sprinkle top of cake with chocolate chips before baking.


CRAFTY CINNAMON COOKIE ORNAMENTS ..... Mary Kay Dixson of Catlin, Illinois

Hang these ornaments on a tree or decorate packages. NOT EDIBLE

1 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon grount nutmeg
3/4 cup applesauce
2 tablespoons Aleene's Tacky Glue
Ribbon or gold cord.

Combine cinnamon, cloves and nutmeg. Stir in applesauce and glue. Work mixture with hands for 2 or 3 minutes to
form a ball. If mixture is too dry, add more applesauce; if too wet, add more cinnamon. Knead on a cinnamon
sprinkled surface with dough holds together well. Divide into four equal portions; roll out each to 1/4 inch thickness.
Cut with cookie cutters. Place on cookie sheets and use a pencil to make a small hole in the top of each for hanging,
being sure the hole goes all the way through. Air-dry ornaments. Turn over from time to time to ensure even drying
... it will take about 4 - 5 days. For faster results place ornaments in sunlight or dry in a warm oven
(250 - 300 degrees) for several hours.

When ornaments are dry insert ribbon or gold cord and tie ends into a knot. Yield 8 ornaments. Remember keep
away from children or pets.

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