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Creamy Cheese Grits

5          Cups    Water

1          Tsp      Salt

1 ¼      Cups    Grits

1          Cup      Cheddar Cheese, shredded

1          Cup      Monterrey Jack Cheese, shredded

½         Cup      Half and half

1          Tbl       Butter

¼         Tsp      Pepper

*Can substitute parmesan cheese for any or all cheeses

Bring 5 cups water and salt to boil.  Gradually whisk in grits and bring to a boil.  Simmer, stirring occasionally, 10 minutes or until thickened.  Stir in cheeses and remaining ingredients and stir until cheese is melted and mixture is blended.  Yield:  About 12 servings

Frank’s Banana-Almond-Coconut Coffee Cake

Preheat oven to 350F.

½ cup vegetable oil

1 cup sugar

2 eggs

1 ¼ cup buttermilk

½ tsp salt

2 ¼ cups self-rising flour

1 tsp vanilla extract

½ tsp almond extract

2-3 ripe bananas, mashed

½ cup sliced almonds

½ cup shredded coconut

Mix wet ingredients with the sugar.  Mix in flour and then fold in almonds and coconut.  Pour into a greased and flour-dusted 9×11 baking pan and bake about 20-25 minutes or until a wooden pick comes out clean.  Let cool before cutting into squares.

Provencal Tomato Soup with Rice

2 lbs tomatoes

2 medium onions, halved and sliced

1 medium carrot, coarsely grated

1 celery rib, finely chopped

4 large garlic cloves, finely chopped

3 strips fresh orange zest, finely chopped

1 tsp finely chopped fresh thyme

¼ teaspoon fennel seeds

1 bay leaf

3 tbl olive oil

2 tbl tomato paste

3 cups water

1 ¾ cups chicken broth

¾ tsp salt

¼ tsp black pepper

pinch crumbled saffron threads

2 tsp sugar

¼ cup long grain white rice

2 tbl chopped fresh flat-leaf parsley

¼ cup chopped fresh basil 

Cut a shallow X in the bottom of each tomato with a sharp paring knife.  Black tomatoes in bathes of 2 or 3 in a 5 to 6 quart pot of boiling water for 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.  Peel tomatoes, then halve crosswise.  Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them.  Reserve juice and tomatoes.  Cook onions, carrot, celery, garlic, zest, thyme, fennel seeds and bay leaf in oil in a 3 quarter heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened—about 5 minutes.  Add tomatoes with reserved juice, tomato paste, water, chicken broth, salt, pepper, saffron and sugar.  Simmer, uncovered, stirring and breakup up tomatoes with a spoon occasionally—about 20 minutes.  Stir in rice and simmer, uncovered, until rice is tender—10 to 20 minutes.  Discard bay leaf and stir in parsley, basil and salt to taste.  Serves 4-6.

Blackberry Chocolate Spice Cake

Unsweetened cocoa

1 (18.25 oz) package devil’s food cake mix

1 (3.4 oz) package chocolate instant pudding mix

3 large eggs

1 1/4   cups milk

1 cup canola oil

1 Tbl vanilla

1 tsp chocolate extract

½ tsp almond extract

2 tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

2 (3.5 oz) bittersweet dark chocolate candy bars with orange and spices, chopped

1 (21 oz) can blackberry pie filling

2 (16 oz) cans chocolate fudge frosting 

Garnish—fresh blackberries 

Servings:  12 

Preheat oven to 350F.  Grease 2 (9 inch) round cake pans and dust with cocoa.  Set aside.  Beat cake mix and next 11 ingredients a low speed for 1 minute.  Beat a medium speed 2 minutes.  Fold in chopped chocolate.  Pour batter into prepared pans.  Bake at 350F. for 30 to 32 minutes or until a wooden pick comes out clean.  Let cool in pans on wire racks for 10 minutes.  Remove from pans to sire racks, and cool completely—about 1 hour.  Wrap and chill cake layers for about an hour.  Slice cake layers in half horizontally to make 4 layers.  Place l layer, cut side up, on cake plate.  Spread one-third of blackberry filling over cake. 
Repeat twice.  Place final cake layer on top of cake, cut side down.  Spread chocolate fudge frosting on top and sides of cake.  Drizzle remaining filling over top of cake, letting it drop down sides of cake.  Cover and chill in fridge until read to serve.  Just before serving, garnish with fresh blackberries.