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Upside-Down Gingerbread Cake

Upside-Down Gingerbread Cake

Course Dessert
Servings 64 people

Ingredients
  

  • 3 6/16 lbs gingerbread cake mix
  • 1 lb butter melted
  • 1 can (#10) apricot halves well drained
  • 1 3/4 lbs light brown sugar firmly packed
  • 8 oz walnuts coarsely chopped

Instructions
 

  • Combine sugar, butter and nuts; spread evenly into two hotel pans (12x20x2-inch). Arrange apricot halves, skin side down, over butter/nut mixture. Prepare gingerbread cake mix according to package directions. Pour batter over apricots. Bake at 350°F for about 40 minutes, until toothpick inserted in center comes out clean. Remove from oven. Cool 10 minutes. Loosen edges and invert cake. Cut into squares. Serve warm or at room temperature.

Corn Soup

Corn Soup

Course Soups

Ingredients
  

  • 1 1/2 cups butter or margarine
  • 1 1/2 cups flour
  • 3 tbsp salt
  • 7 qt milk
  • 2 (#10 cans) kernel or cream-style corn
  • 3 qt boiling water
  • 1/2 cup chopped onion
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/2 cup chopped parsley

Instructions
 

  • Melt butter or margarine, blend in the flour, and add the salt. Slowly pour in the milk and stir until the mixture thickens. The sauce should cook for about 5 minutes after it reaches the boiling point, with constant stirring. In a separate kettle, boil the corn in the water with the onions, pepper and paprika for 15 minutes. Add the white sauce and cook together for 10 minutes. Sprinkle a little parsley over each serving.