Recipe Corner
Several years ago, OPALGA talked about putting together a cookbook containing our members’ favorite recipes. Now, in anticipation of our organization’s 20th anniversary, we have decided that the time is right for this tasty project!
Talk to your family, your friends, and your neighbors to find those recipes that you really enjoy and want to share with other OPALGA members. Please feel free to submit any of your favorite recipes, and be sure to give a credit for the originator of the recipe, if applicable.
All recipes should be submitted to jeziebarth@comcast.net. Please include the word “RECIPE” in your subject line, and be sure to attach your recipe to the e-mail as a Microsoft Word document. Thank you!
In the meantime, we plan to publish a few of the recipes that we have already received in upcoming issues of Empower. Bon appétit!
Hummingbird Cake (Victorian Era Recipe)
Submitted by Richard Poltorak
3 c. all-purpose flour
2 c. sugar
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. salt
1 8-oz. can crushed pineapple with juice
1 c. cooking oil
3 beaten eggs
2 c. chopped banana (3 bananas)
½ c. chopped walnuts
1-½ tsp. vanilla
Glaze:
1 tbsp. melted butter
1 c. sifted powdered sugar
Preheat oven to 325 degrees. Grease a 10-inch tube/fluted tube pan. In a mixing bowl, stir flour, sugar, cinnamon, baking soda, and salt together. Remove 2 tbsp. of pineapple juice and set aside. Add pineapple, oil, eggs, banana, nuts, and vanilla to flour mixture. Stir until blended—do not overstir. Pour batter into greased pan. Bake for approximately 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes. Invert cake and remove from pan and cool completely.
Glaze: In small bowl, combine melted butter and powdered sugar. Add pineapple juice a bit at a time to make a glaze that can be dribbled back and forth on cake with a spoon, and enjoy!
