Honored Contributor
Posts: 21,403
Registered: ‎11-03-2013

Greetings Recipe Game friends and welcome to June!  I tell you, I am positively glowing over it . . . no really, mtc does not do well in heat . . . hee!


As the warmer weather has arrived and with it, a wider selection of fresh vegetables (hopefully), let's get out our summer recipes and share your favorites.  Special thanks to @ijohnbaptiste  for reminding us to save room for dessert with his delicious Black Magic Cake:


Black magic cake

Me and my mother made this for my father's birthday one year.


  • 2 cups white sugar

  • 1 ¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 cup strong brewed coffee

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract


Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour two 9-inch round cake pans or one 9x13-inch dish.


Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Make a well in the center. Pour coffee, buttermilk, oil, eggs, and vanilla into the well. Beat for 2 minutes on medium speed. Batter will be thin.


Pour into the prepared pans.


Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.


Cool for 10 minutes, then remove from the pans and finish cooling on a wire rack.


Fill and frost as desired. 



My source is Allrecipes. Somebody named Marsha C.


Next letter:  C

Honored Contributor
Posts: 9,601
Registered: ‎03-26-2010

@momtochloe ... thanks again for always starting us off each month....I enjoy your messages. 😁




4 cups shredded CABBAGE

2 cups shredded CARROTS

2 Golden Delicious apples, chopped

1 cup raisins

1/2 cup chopped walnuts

1/2 cup honey

1 tablespoon lemon juice

1 cup sour cream

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 to 1/4 teaspoon ground nutmeg, optional


Combine CABBAGE, CARROTS, apples and walnuts.  Mix together the honey and lemon juice until smooth.  Stir in sour cream, salt, pepper and nutmeg, if desired. Pour over salad mixture and blend all together.  Refrigerate until serving.  




Honored Contributor
Posts: 9,659
Registered: ‎03-09-2010

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"My Favorite Cornbread"

     from Sally's Baking Addiction


  • 1 cup (120g) fine cornmeal
  • 1 cup (125g) all-purpose flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 Tablespoons (30ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature*
  1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
  3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
  4. Wrap leftovers up tightly and store at room temperature for up to 1 week.


I realize you already posted a yummy recipe, but I had this one in the works so I guess I'll go ahead and post it anyway.


Next recipe or ingredient begins with "D".

~ house cat ~
Esteemed Contributor
Posts: 6,991
Registered: ‎11-15-2011

Disney Doyle Pineapple Whip




2 cup frozen pineapple (ideally Dole brand)

1/3 cup coconut milk (or any milk of your choice)

3 tablespoon granulated sugar

2 teaspoons lemon juice

1 pinch salt


In a food processor, add frozen pineapple, coconut milk, sugar, lemon juice, lime juice, and salt. Blend ingredients until smooth and there are no more pineapple chunks, about 3-5 minutes

Serve Dole Whip immediately in festive glasses with straws or dessert spoons.


If you’d like whip to be firmer, freeze for 30 minutes, then serve.


Next ingredient starts with an E.


Valued Contributor
Posts: 864
Registered: ‎05-20-2023


[ Edited ]

E = (eggs) Home - American Egg Board (


Next recipe = Coconut

Honored Contributor
Posts: 9,601
Registered: ‎03-26-2010

@house_cat problem...more is better....😁.


Make-Ahead Breakfast Bars 


3 cups frozen cubed hash brown potatoes


1 cup cubed ham

1 cup shredded cheddar or Monterey Jack cheese

1/2 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon pepper


Preheat oven to 350. Grease a casserole dish (about 8x11).  Mix hash browns, EGGS, ham, cheese, onion powder, salt and pepper.  Pour mixture into baking dish and level out.


Bake, uncovered until top starts to brown...about 40 minutes.  Cool and cut in bars.  (Bake time is for frozen potatoes.  Bake time may be less if thawed or using fresh.)




(sorry @KingstonMom ...just noticed your recipe link for E...and suggestion of coconut next.....any recipes with coconut anyone...Fresh coconut? 😁)



Esteemed Contributor
Posts: 6,991
Registered: ‎11-15-2011


[ Edited ]



  • 4 eggs
  • 1 Cups sugar
  • ½ Cup butter, melted
  • 3 tsp vanilla essence
  • 1/2 Cup plain flour
  • 1 Cup fresh coconut (grated or flaked) bagged!
  • 2 Cups milk


  1. Preheat oven to 350F. Grease a 10 inch ceramic pie dish with a little butter.
  2. In a stand mixer, whisk eggs with caster sugar until pale. Whisk through butter and vanilla. Add flour and coconut and beat well. Pour in milk and whisk until just combined.
  3. Pour batter into pie dish.
  4. Bake for 45 minutes.
  5. Check at the halfway mark and cover loosely with foil if the top is browning too quickly.

The pie will be just set but still a little wobbly.


Next ingredient starts with a G.


Trusted Contributor
Posts: 1,962
Registered: ‎06-29-2015


[ Edited ]

Bulgur is good for you, & has more than twice the fiber of brown rice.

This recipe is simple, but requires considerable chopping!

Delicious with hummus, baba ghanoush and pita bread.


G is for green onions, green parsley & green mint  Smiley Happy


Middle Eastern Tabouli



  • 1 cup of fine bulgur (cracked wheat)
  • 3 cups of finely chopped flat-leaf parsley
  • 1/2 cup of finely chopped fresh mint
  • 4 or 5 finely chopped green onions (with the green parts)
  • 4 ripe, medium size tomatoes, seeded & chopped into small cubes
  • 1/2 jalapeno pepper, de-seeded, chopped fine (optional)
  • 3/4 tsp salt; Pepper to taste
  • 1/2 tsp allspice
  • 1/2 cup fresh squeezed lemon juice
  • 5 TBSP good olive oil


*Remove the large stems from the parsley before chopping. (you want mostly leaves)


Rinse bulgur several times, then soak in cold water for about 30 minutes.

Put the bulgur in a sieve to drain.

Put the drained bulgur, parsley, mint, green onions, tomatoes & optional minced jalapeno in a large mixing or serving bowl. Toss lightly.

To a cup, add salt, pepper, allspice, lemon juice & olive oil, & whisk.

Pour over mixture and toss well.

Taste for seasoning. If too dry, you can add additional lemon juice and/or olive oil.

Tabouli benefits from resting - cover the bowl with plastic wrap and place in fridge for a few hours or even up to over night, tossing occasionally.


Next letter is M


ETA: I really want to take a moment to thank you, @momtochloe.

Without fail, you start this thread off month after month after month.   



It's a lovely, thoughtful thing that you do for a lot of people.

Here's hoping that your summer will be a wonderful one!  

Muddling through...
Posts: 44
Registered: ‎02-16-2023

@momtochloe, actually it's her. John is in my family name.


My aunt didn't use this source for her soup, but it's the same kind as the following. I intend on making it, but I'd have to leave out the onion because I have an aversion to them.


Crab callaloo soup


  • 2 lbs Land Crabs (cleaned)
  • 1 lb Smoked Pork
  • 1 lb Dasheen leaves (chopped)
  • 1 Onion (chopped)
  • 2 cloves Garlic (crushed)
  • 1 tsp Salt
  • 1 tbsp Celery (chopped)
  • 1 tbsp Parsley (chopped)
  • 12 oz Pumpkin cubed
  • 240 ml Coconut Milk
  • 2 lb Your choice of staples (e.g. green bananas, tannia, sweet potato, yam or dumplings)


Preparation for Crabs: Break off the back, remove legs, clean and wash. Rub with lime juice, season with green seasoning such as garlic, chives, onion. Marinade for 15 minutes.

Preparation for Soup: Remove any thick stems from the dasheen leaves. Steam dasheen leaves (or spinach) lightly until until tender, then set aside. In a large soup pan add the smoked pork and boil until cooked. Add the cubed pumpkin and staples to the boiling water. Next, add the celery, onions, garlic and parsley. Top up with enough water to cover and boil until staples are cooked. Lower heat, add salt to taste, coconut milk, dasheen leaves and simmer for a few more minutes. 


- Spinach leaves can be substituted for dasheen leaves.
- The crab and/or smoked pork may be omitted from the recipes


Courtesy of

Trusted Contributor
Posts: 1,962
Registered: ‎06-29-2015

Hi, @ijohnbaptiste. Would you like to name the next ingredient, or letter?

Muddling through...