Jane’s Kitchen: Cloud-High Coconut Cake with Pineapple Fiilling (or Snowball Cake)

“From a magazine recipe my mom found in the early 1960’s. The very best coconut cake ever. The yellow cake is the easiest, most foolproof cake, and the most delicious. It’s hard to imagine it’s made with shortening, it tastes so buttery. Unfrosted cake freezes well; use for trifle or shortcake. Frosting makes great meringues […]

Jane’s Kitchen: Honeydew or Cantaloupe Loaf Cake

A great use for leftover fruit tray honeydew or cantaloupe!   Servings: 20 2 cups honeydew puree (or use cantaloupe instead)  3 eggs  2 teaspoons vanilla  1 cup vegetable oil  2 cups sugar  3 cups flour  1 teaspoon baking soda  1 dash salt  3/4 teaspoon baking powder optional glaze: some puree honeydew mixed with powdered […]

Jane’s Kitchen: Vegetarian Chili

Vegetarian Chili by Jane Levine Recipe modified from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch    Servings: 8  2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2-3 poblano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem […]

Jane’s Kitchen: Vegetarian Mushroom Holubchis (Stuffed Cabbage)

Servings: 10 Both mushroom gravy versions (without the tomato sauce) are traditional for the Ukrainian meatless Christmas Eve meal. Omit sour cream for vegan. 1 cabbage head 1 recipe Mushroom Filling, See below 2 cups white rice 4 cups water 1 large onion, chopped 2 tablespoons vegetable oil 1 large can (29 oz.) tomato sauce […]