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Name: Lazy Daisy Cake #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 2 tb olive oil; Lemon (juice of); 1 c Onions chopped; 2 Leeks, green parts only; 1 lg Celery stalk, diced; 1/2 c milk; 1/2 c Butter Or Regular Margarine; 1 c Sugar; 2 tb Butter Or Regular Margarine; 1 ts Vanilla extract; 1/2 c Pecans Chopped; 4 tb Light Cream Or Half & Half; 2 lg Eggs; 1 ts Baking Powder; 1/4 ts Salt; 1 c Flaked coconut; 1 lg Celery stalk, chopped; 2 Bay Leaves; 12 oz White mushrooms, sliced; Salt and pepper to taste; 3 tb Freshly minced parsley; 3 tb Freshly minced dill; 4 Parsley sprigs; 4 lg Leeks, chopped, white &; Matzo farfel, optional; 2 Vegetable bouillon cubes; 2 md Turnips, peeled & diced; 14 1/2 oz Can tomatoes, chopped; 7 c Water; 1 c Unbleached Flour; Sifted

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INGREDIENTS

2 tb olive oil
Vegetable stock
Lemon ; (juice of)
1 c Onions ; chopped
2 Leeks, green parts only
1 lg Celery stalk, diced
SOUP
1/2 c milk
1/2 c Butter Or Regular Margarine
1 c Sugar
COCONUT PECAN TOPPING
2 tb Butter Or Regular Margarine
1 ts Vanilla extract
1/2 c Pecans ; Chopped
4 tb Light Cream Or Half & Half
2 lg Eggs
1 ts Baking Powder
1/4 ts Salt
1 c Flaked coconut
1 lg Celery stalk, chopped
2 Bay Leaves
12 oz White mushrooms, sliced
light green parts only
Salt and pepper to taste
3 tb Freshly minced parsley
3 tb Freshly minced dill
4 Parsley sprigs
4 lg Leeks, chopped, white &
Matzo farfel, optional
2 Vegetable bouillon cubes
2 md Turnips, peeled & diced
14 1/2 oz Can tomatoes, chopped
7 c Water
1 c Unbleached Flour; Sifted
3/4 c Brown Sugar ; packed

Servings

INSTRUCTIONS

Sift the flour, baking powder and salt together, blending well and set aside. Heat the butter and milk, over low heat, until the butter melts then set aside keeping it warm. Beat the eggs and sugar together in a medium bowl for 2 minutes, using an electric mixer at medium speed. Gradually beat in the dry ingredients and vanilla, using the mixer on low speed. Add the hot milk mixture to the egg mixture, beating until well blended. Pour into a greased 9-inch square baking pan. Bake in a preheated 375 Degree F. oven for 20 minutes or until the top springs back when touched lightly with a finger. Cool, in the pan, on a wire rack for 10 minutes. Meanwhile, prepare the Coconut-Pecan topping. Spread the warm cake with the topping and place under the broiler, 3-inches from the source of the heat, until lightly browned and bubbly. Cool, in the pan, on a wire rack. COCONUT-PECAN TOPPING: Combine the butter, brown sugar, coconut, chopped pecans and light cream in a small saucepan. Cook, over medium heat, until the mixture comes to a boil. Remove from the heat. Posted to MM-Recipes Digest V4 #085 by "William E. Webster" on Mar 25, 1997

NOTES

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Lazy Daisy Cake #2

2 tb olive oil
 Vegetable stock
 Lemon (juice of)
1 c Onions chopped
2 Leeks, green parts only
1 lg Celery stalk, diced
 SOUP
1/2 c milk
1/2 c Butter Or Regular Margarine
1 c Sugar
 COCONUT PECAN TOPPING
2 tb Butter Or Regular Margarine
1 ts Vanilla extract
1/2 c Pecans Chopped
4 tb Light Cream Or Half & Half
2 lg Eggs
1 ts Baking Powder
1/4 ts Salt
1 c Flaked coconut
1 lg Celery stalk, chopped
2 Bay Leaves
12 oz White mushrooms, sliced
 light green parts only
 Salt and pepper to taste
3 tb Freshly minced parsley
3 tb Freshly minced dill
4 Parsley sprigs
4 lg Leeks, chopped, white &
 Matzo farfel, optional
2 Vegetable bouillon cubes
2 md Turnips, peeled & diced
14 1/2 oz Can tomatoes, chopped
7 c Water
1 c Unbleached Flour; Sifted
3/4 c Brown Sugar packed

Sift the flour, baking powder and salt together, blending well and set  aside.  Heat the butter and milk, over low heat, until the butter melts  then set aside keeping it warm. Beat the eggs and sugar together in a  medium bowl for 2 minutes, using an electric mixer at medium speed.  Gradually beat in the dry ingredients and vanilla, using the mixer on low  speed.  Add the hot milk mixture to the egg mixture, beating until well  blended.  Pour into a greased 9-inch square baking pan. Bake in a preheated  375 Degree F. oven for 20 minutes or until the top springs back when  touched lightly with a finger. Cool, in the pan, on a wire rack for 10  minutes.  Meanwhile, prepare the Coconut-Pecan topping. Spread the warm  cake with the topping and place under the broiler, 3-inches from the source  of the heat, until lightly browned and bubbly. Cool, in the pan, on a wire  rack.    COCONUT-PECAN TOPPING:    Combine the butter, brown sugar, coconut, chopped pecans and light cream in  a small saucepan.  Cook, over medium heat, until the mixture comes to a  boil. Remove from the heat.    Posted to MM-Recipes Digest V4 #085 by "William E. Webster"  <thelma@pipeline.com> on Mar 25, 1997

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Nutrition

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Serving Size: 1 Serving (664g)
Recipe Makes: 9 Servings

Calories: 732
Calories from Fat: 232 (32%)

Amt Per Serving		% DV

	Total Fat 25.7g	34 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 2.7g
Cholesterol 269.2mg		83 %
Sodium 173.3mg		6 %
Potassium 248.5mg		7 %
Total Carbohydrate 121.1g		36 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 118.3g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 732

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