You see, some of the best, most delectable, most unbelievably good-smelling meals ever prepared come through the doors of this House every single day. Oven roasted chicken, creamy pasta casseroles, slow-cooked green beans, Carolina BBQ… Italian, Mexican, Chinese, French, German and even authentic Greek! You name it and it is probably in one of our refrigerators.
And then, there’s dessert. Oh boy is there dessert. Pecan pies, double chocolate fudge cakes, delicately iced sugar cookies, sinfully sweet brownies, ice cream sundaes, zesty lemon bars…. Is your mouth watering yet?
An extremely talented team of volunteers, friends, church groups, businesses and neighbors keeps the House kitchen stocked with every type of comfort food you can imagine. And for a family coping with the stress of caring for a very sick child, not having to worry about what to cook or how to pay for their next meal is a tremendous blessing.
Over the years we have seen some pretty spectacular recipes and we would like to share some of our families’ favorites with you here on the blog. Favorites like this beautiful strawberry cake made by Cathie Heck Loeser, a member of the Medical Center Guild.
Cathie sure picked a crowd pleaser with this cake. Or should I say cakes. Yes, she made two of these beauties. To say these almost too-pretty-to-eat cakes were a hit with the families would be an understatement!
Adapted recipe from the “Pass the Plate” cookbook,
3 tsp flour
1 (3-ounce) box of strawberry jello
1 (10-ounce) package frozen strawberries, thawed
1/3 cup water
1 cup canola oil
Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch pans or grease and flour sides of pans and cut out a circle of waxed paper to fit the bottom of the pan. Mix cake mix, flour and jello together. In a separate bowl, mix ¾ cup strawberries, water and oil. Add this to the cake mixture and blend well. Add eggs one at a time and beat 1 minute after adding each egg. Pour into pans and bake for 35 minutes.
½ cup butter
2 ½- 3 cups of confectioners’ sugar
1 tsp vanilla
2 tbsp milk (Cathie says that she can use up to a 1/3 a cup of milk)
Cream all ingredients together. If icing is too thin, add more sugar.
Cathie decorated her cakes with fresh strawberries.