Dearborn Heights Libraries

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Recipe of the Month

John F. Kennedy, Jr. Library: Recipe of the Month

Volcano Cake
By C. Davis


½ C melted Butter
1 C medium chopped Pecans
1 C flaked Coconut
1 box German Chocolate cake mix
8 oz Cream Cheese
½ C butter
1 lb. box Confectioner’s Sugar


Bottom Layer: In a 9 x 13 pan, put melted butter, chopped pecans and flaked coconut. Spread evenly. 2nd Layer Mix German Chocolate cake mix as directed on box. Pour batter over bottom layer, set aside.

Top Layer:  On a low heat, melt cream cheese, butter and gradually add confectioner’s sugar. Mix well. Spoon this mixture over the top of batter. Bake at 350° F for 50-60 minutes. Serve out of pan.
Because of bubbling cream cheese, cake firms when cooled.

Pecan Pancakes w/ Caramel Apple Topping
From: “Death of a Christmas Caterer” by Lee Hollis


1 C All-Purpose Flour 
1/3 C Finely Chopped Pecans, toasted
1 tsp Granulate Sugar
1 tsp Brown Sugar
½ tsp Baking Powder
½ tsp Cinnamon
¼ tsp Baking Soda
Pinch of Salt
1 C Nonfat Buttermilk
2 Tbs Vegetable Oil
1 Lg Egg

DIRECTIONS: Stir together the first 8 ingredients. Whisk together your buttermilk, oil, and egg in a bowl. Add to the flour mixture; stir until just moistened. Pour about ¼ of a cup batter for each pancake onto a hot, lightly greased griddle. Cook 2 to 3 minutes or until the tops have bubbles and the edges are crispy. Turn and cook other side. Top with Caramel-Apple Topping (See recipe below).

2 (12 oz) pkgs Frozen, spiced apples, thawed
½ C packed Brown Sugar
2 Tbs Butter
1 tsp Vanilla
1 ¼ tsp Salt

In a saucepan, bring all of your ingredients to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, 2 to 3 minutes or until thoroughly heated.