Leon County Cooks: Leon Project Graduation

These Leon County Cooks served up good eats to raise money for the graduating seniors at Leon High School. Front row: Kyleigh DeBorde, A.C. Cockrum, Jameshia King, Haley Crowson, Ree Stricklin. Back row: Sissy Beaird, Tammye Koenig, Kendle Charlton, Connie Hall, Andrianna Steed, Sophia Wilson. Sherry’s Shots Greeting fans as they came into the Billy Evan Gymnasium at Leon High School on Friday night, January 22 was a group of enthusiastic folks who had cooked baked potatoes with all the fixins’ for those who attended the Leon Basketball games. Heading up the group was Project Graduation president Tammye Koenig who was busy getting things ready for the crowd.

Vice President Sissy Beaird had her hands full trying to get the pies and cakes ready for the bake sale between games and the silent auction which continued throughout the evening.

Koenig explained that Project Graduation raised funds to be used to benefi t the seniors at Leon High School. One of the big events is a “lock in” which will take place following graduation, from 10:00 p.m. to 6:00 a.m. The “lock in” will provide non-alcoholic refreshments and entertainment throughout the night. Additionally, funds are provided graduating senior, on a “points” basis, to purchase necessities for life at college. Last year the group raised over $27,000.

Of course the pies and cakes did not raise all of the $27,000 but they are, without doubt, one of the best fundraisers around. This night the group offered homemade coconut cream pie, chocolate cream pie and made from scratch carrot cake with cream cheese frosting. (Not that I’m counting, but one slice of carrot cake has 491 calories.) Anyway, I thought it might be fun to use some of those tried and true cake and pie recipes in this week’s Cook column.
Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon

3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened

4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Italian Cream Cake (717
calories)
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside. 2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. 3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Coconut Cream Pie ( 307
calories)
1 (9 inch) pie crust, baked
2/3 cup white sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, beaten
2 tablespoons butter, softened

4 teaspoons vanilla extract
1 cup shredded coconut

Directions

1. In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly  whisk in milk and egg yolks.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.

2. Stir butter or margarine and vanilla extract into mixture

Add shredded coconut and mix thoroughly. Pour immediately into pie shell.

Garnish with whipped cream or make meringue and spread on top of pie and bake for 12 to 15 minutes at 350.