Jimmy Carter Cake Food

JIMMY CARTER DESSERT

Jimmy Carter Dessert image

A fitting tribute for the 39th president of the U.S.A. This pie is larger than life, and is topped with the peanut farmer's favorite nut. Serves enough for a Habitat for Humanity work crew.

Provided by JBS BOX

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Yield 16

Number Of Ingredients 12

Ingredients

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
1 (8 ounce) package cream cheese
⅓ cup peanut butter
2 (8 ounce) containers frozen whipped topping, thawed
1 cup confectioners' sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
3 cups milk
¼ cup chopped peanuts
⅛ cup grated semisweet chocolate

Steps:

Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan.
Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust.
Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 39.4 g, Cholesterol 29.2 mg, Fat 21.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 13.3 g, Sodium 350.2 mg, Sugar 31.9 g

CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes with Remoulade Sauce image

Provided by Katie Lee Biegel

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

JIMMY CARTER CAKE II

Jimmy Carter Cake II image

This is one of my dad's altered versions of JC Cake. He is always expected to make it for family gatherings at home and at church. He has made it many different ways and this is the favorite. I guess he's been making this cake for 15 years or more. edited 09/12- note- I just made this today and had to tweak the recipe a bit. Dad is getting old and his directions were minimal. But now I've made it and made the recipe easier to follow.

Provided by Chef Mommie

Categories Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 12

Ingredients

1 (20 ounce) box brownie mix
1/2 cup nuts (your choice)
8 ounces cream cheese
1 cup crunchy peanut butter
1 cup confectioners' sugar
1 cup Cool Whip (softend)
1 (3 ounce) package instant vanilla pudding
1 (3 ounce) package chocolate instant pudding
3 cups milk or 3 cups half-and-half cream
more Cool Whip
1/8 cup chocolate syrup
1/4 cup finely chopped peanuts

Steps:

Mix brownie mix according to pkg. directions and add nuts.
Prep a 9x13 pan according to pkg. directions.
Bake until set.
While brownies are cooling- beat together cream cheese, peanut butter, and cool whip.
Slowly add in confectioners sugar.
Beat until smooth.
Spread on top of brownie.
Beat together vanilla pudding, choc. pudding and 3 cups milk until thickened. (about 2 minutes)(this can be messy so use a deep bowl).
Spread on top of cream cheese mixture.
Top with cool whip. Sprinkle with nuts. Drizzle with chocolate syrup.
Refridgerate (better the second day).

Nutrition Facts : Calories 622.6, Fat 33.4, SaturatedFat 10.2, Cholesterol 29.4, Sodium 601.7, Carbohydrate 74.8, Fiber 2.8, Sugar 26.5, Protein 12.5

1ST LADY ROSALYN CARTER'S SOUR CREAM POUND CAKE

1st Lady Rosalyn Carter's Sour Cream Pound Cake image

I remember my mom making this when I was younger. It is unbelievably good!

Provided by Jennifer Scott

Categories Desserts

Number Of Ingredients 9

Ingredients

1 c butter
3 c sugar, divided
6 eggs, separated
3 c flour
1/4 tsp baking soda
1/4 tsp salt
8 oz sour cream
1 tsp vanilla
1 tsp almond flavoring

Steps:

1. Preheat oven to 325 degrees. Cream butter and 2 cups sugar. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking soda and salt twice. Add to creamed mixture, alternating with sour cream. Beat egg whites and remaining cup of sugar until stiff. Fold gently into batter. Blend in flavorings. Bake in a greased and floured tube pan 1 1/2 hours at 325 degrees. Cake should have a nice, brown crust. Let stand 15 minutes before removing from pan. Note: To coat pan, the former first lady uses 1 tablespoon flour and 1 tablespoon confectioners' sugar mixed together.