Whole Food Spice Cake

Healthy Cake? This is a delicious cake with wholesome ingredients! It has created addicts of all who have consumed it. It is truly addictive. This cake resulted from experimentation with new and healthy ingredients with old family spice cake recipe ---I finally got it right.

Ingredients
CAKE
Whole Wheat Flour	2	Cups
Cinnamon	2	Tsp
Nutmeg	1/2	Tsp
Allspice	1/2	Tsp
Salt	1	Tsp
Baking Soda	1	Tsp
Butter Milk	1	Cup
Eggs	3
Olive Oil	1	Cup
Vanilla	1	Tsp
Honey	1	Cup
Coconut	¾	Cup
Raisins	¾	Cup
Chopped Pecans	¾	Cup
Prune Baby Food (Puree)	2	Cups
SAUCE
Maple Syrup	1/2	Cup
Baking Soda	1	Tsp
Butter	5	Tbsp
Buttermilk	1/2	Cup

Serves: 10-12, Preparation time: 35 minutes, Cook Time 45 Minutes
Preparing Batter:In a bowl combine dry ingredients (flour, nutmeg, cinnamon, allspice, salt, and baking soda; set aside.
In a larger bowl add wet ingredients (butter milk, eggs, oil, and vanilla) mix with an electric mixer on low speed; slowly beat in dry mixture; add honey, finally blend in coconut, raisins, pecans, and sweet potato. Do not over mix.
Pour batter into a greased 13" X 9" X 2" baking pan. Bake in a 350 oven for 40-45 minutes.
Cooking Sauce:In a saucepan, stir together cup buttermilk and baking soda; add butter and maple syrup to pan; heat over medium-high heat, stirring often, until mixture foams.
As soon as the cake comes out of the oven, poke hole in it with a fork and pour prepared glaze evenly over the top while still hot and foaming.
Optional Preparation:Alternative substitute mashed sweet potatoes or bananas for prune puree.
Mix half whole oat flour with half wheat flour.
Can also cook in a bunt cake pan; increase bake time to 1hr 10 min.

Low Country Cocktail

This recipe that won 2^nd place in the 2006 Real Men Cook competition in Atlanta. This dish is another result of my life time of experimenting in the kitchen. Served in martini glasses, this dish would be a perfect highlight for a brunch or dinner party. To mix things up try serving the sauce over pasta baked potatoes, pizza dough, rice, or mash potatoes.
Special thanks to Mom, Paula, Karine and Pam for all their help at the event. See photos below.

Ingredients
GRITS
Dixie Yellow Grits	2	cup
Water	8	cups
Salt	1	tsp
Butter	4	tbl
Milk	1	cup
SAUCE
Campbell's Cream of Mushroom	2	10.5 oz cans
Breakstone Sour Cream (use can to measure)	10.5	oz
Med Cheddar Cheese grated	4	oz
Louis Rich Ground Turkey Breakfast Sausage	8	oz
Louis Rich Smoked Turkey Sausage Diced	8	oz
Shrimp (Med)	1	lb
Multi Color Peppers chopped med	1.5	Med
Onion chopped med	1	Med
Margarine	1/3	cup
Italian Seasoning	1	tsp
Garlic Power	1	tsp
TOPPINGS
Cheddar Cheese grated	4	oz
Tomatoes diced	2	Med
Louis Rich Turkey Bacon crumbled	12	Slices

Serves: 8-10, Preparation time: 35 min
Cooking Grits:In a 4 quart sauce pot, add salt to water and bring to boil in a saucepan. Add grits stirring constant-ly reduce heat until grits thicken, stir in milk and then add butter, reduce temp to low. Stir occasion or add additional milk or water to main thickness. Simmer on low until ready to serve, stirring and adding milk to maintain thickness - (ingredients should not be able to sink into grits).
Cooking Sauce:Combine cream of mushroom, source cream, cheese, seasoning and butter in a 4 quart sauce pot and cook on lowest heat. In 10 inch skillet cook ground breakfast turkey sausage when nearly done, mix in diced smoked turkey sausage and cook until ground sausage is well done, then add sausage mixture into simmering sauce mixture. Clean sauce pan, melt 2 tlb of butter, and sauté vegetables (1 min). Add shrimp, sauté' along with vegetables until pink. Drain vegetable and shrimp mixture, then stir into simmering sauce.

Serving suggestions:Place grits 2/3 of 8oz martini glass, add 1/3 sauce, and then add toppings. I prefer a mix of red, green, and orange or yellow peppers. Can add pepper and garlic salt to taste to sauté' of veggies and shrimp.