I had a recipe sent in from M. L. for a Banana Poke Cake. Sounds great and I will try this soon. We also had a letter from Marion for a Salmon Dip. I enjoy having dips on movie night or when we have friends over. This one is definitely going into the rotation, although this one is more of a spread, very good spread.
Banana Poke Cake
1 (18.25 ounce) box yellow cake mix (such as Duncan Hines. Many box mixes are now 15 oz; companies cutting costs, I suppose. Use as you would a larger volume mix)
1 cup water
1/2 cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
1 cup vanilla wafer crumbs (such as Nilla Wafers)
Directions: Preheat oven to 350 degrees F. Grease and flour a 9×13-inch baking dish.
Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes. Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly.
Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Salmon Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
2 tablespoons chopped pimento peppers
1 tablespoon chopped fresh parsley
1 teaspoon grated onion
1 (7 ounce) can salmon, drained, bones and skin removed
1/4 teaspoon dried dill weed
Directions: In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill.
Cover and refrigerate until serving. Serve with crackers of your choice or toasted baguette slices.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
