Colony Newsletter Recipes

Pineapple Coconut Delight Cake Ingredients: • 2 c flour • 1 tsp baking soda • 2 eggs • 2 c sugar • 1 tsp vanilla • 1 20-oz can crushed pineapple with juice Topping Ingredients: • 1⁄2 c butter • 1 c sugar • 3⁄4 c evaporated milk • 1 tsp vanilla • 1 c chopped pecans • 1 c coconut Instructions: 1. Preheat oven to 350°. Grease and flour a 9”x13” pan. 2. Mix cake ingredients together in a large bowl. Pour into the pan and bake for 40-45 minutes. 3. While the cake is baking, make the topping. Melt butter in a small saucepan. Add sugar, evaporated milk, and vanilla, mixing constantly to a boil. Add pecans and coconut. 4. When the cake is ready, remove it from the oven and poke small holes on top while the cake is still hot. 5. Pour the warm topping over the cake and cool. Enjoy alone or with a scoop of ice cream.

  Penne Bolognese Ingredients: • 1 16-oz package penne pasta • 3 Tbsp extra virgin olive oil • 1 small, sweet onion, diced (about 1 cup) • 1⁄2 c diced celery • 1⁄2 c shredded carrot • 1 lb lean ground beef • 1⁄2 tsp salt • 1⁄2 tsp pepper • 1⁄2 c dry white wine (such as Chardonnay) • 1 28-oz can crushed tomatoes • 1 1⁄2 Tbsp dried basil Instructions: 1. In a large skillet, heat olive oil to medium-high. Add the carrot, celery, and onion and sauté for about 10 minutes until vegetables are translucent and tender, stirring occasionally. 2. Add the ground beef, salt, and pepper, and sauté for about 10 minutes, breaking the meat up as it cooks. 3. Add wine, tomatoes, and basil. Stir to combine. Simmer for 20-25 minutes, stirring occasionally. 4. While the sauce is cooking, prepare the pasta according to the package directions for al dente and drain. Combine with sauce or serve with sauce on top. Six servings.