![A loaf of strawberry cake with strawberries on the side.]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/03\/PAULA-D_Image-1024x434.jpg","width":1024,"filesize":132945},"full":{"0":"2024\/03\/PAULA-D_Image.jpg","1":1180,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/03\/PAULA-D_Image.jpg"}})
Easy spring recipes
By Paula Dream (AKA Kale Haygood)Â
This issue’s recipes are all about easy (like me)! And one of the easiest spring recipes to make is a baked ham. Naturally, ham is a given. For Christmas, I baked a glazed ham that everyone went crazy over. Many have asked for my glaze recipe. So here it is, and it’s delicious!Â
The two desserts are also a win/win. I made the Strawberry Cream Cake last week, but it didn’t last long. Sort of like my last date.Â
APRICOT HONEY GLAZED HAM
1 whole hamÂ
1/2 cup apricot jamÂ
3 tablespoons honeyÂ
1 tablespoon hot mustardÂ
2 tablespoons orange marmaladeÂ
Mix all ingredients well in small bowl. Heat oven to 250 degrees. Bake ham in rimmed baking sheet pan for 13 to 16 minutes per pound. Halfway through baking process, remove ham from oven and brush glaze all over ham. Return to oven. Cook until glaze sets and internal temperature of ham is 160 degrees.Â
BOSTON CREAM PIE SHEET CAKE
Cake:Â
1 box yellow cake mixÂ
Cooking sprayÂ
Filling:Â
1 box (4 serving size) vanilla instant puddingÂ
2 cups milkÂ
Frosting:Â
1 can chocolate frostingÂ
Follow directions on cake mix box. Pour batter into a 9″ x 13″ rimmed baking sheet sprayed with cooking spray. Bake according to instructions on box, or until golden brown on top and passing toothpick test. Remove from oven and allow to cool. Meanwhile, make the filling according to box instructions. Beat with a mixer until stiff. Cut cake in half and remove from pan to a cake dish. Spread filling evenly over top. Remove the other half of the cake from the baking sheet and place on top of filling. Spread chocolate canned frosting evenly on top of cake and sides.Â
STRAWBERRY CREAM LOAF CAKE
Cake:Â
1 box white cake mixÂ
2 containers (6 ounces each) strawberry yogurtÂ
1/2 cup butter, meltedÂ
2 eggsÂ
8 drops red food coloringÂ
Cooking sprayÂ
Frosting:Â
1 ounce cream cheese, softenedÂ
3/4 cup heavy whipping creamÂ
1/4 cup powdered sugarÂ
1/2 cup fresh strawberries, slicedÂ
Heat oven to 350 degrees. Spray the loaf pan with cooking spray, and then dust with flour. In a large bowl, beat cake mix ingredients with mixer on medium speed until combined. Stir in strawberries. Pour batter into loaf pan. Bake 55 to 65 minutes, or until it passes toothpick test. Remove from oven and cool for 10 minutes. With a table knife, go around edges of pan to separate cake from pan. Remove cake to a cake plate. In a medium bowl, beat cream cheese and powdered sugar on medium speed, scraping sides of bowl occasionally, until stiff peaks. Frost cake, spreading evenly over cake. Top with more sliced strawberries.Â
Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com
![A close up of some cake with white frosting]({"jaw_blog-16_9-small":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-170x95.jpg","width":170,"filesize":8139},"jaw_blog-16_9-middle":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-270x152.jpg","width":270,"filesize":16796},"jaw_blog-16_9":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-475x267.jpg","width":475,"filesize":41273}})
![A close up of some meat with green onions]({"jaw_blog-16_9-small":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/04\/DCOOKING_Image-170x95.jpg","width":170,"filesize":13142},"jaw_blog-16_9-middle":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/04\/DCOOKING_Image-270x152.jpg","width":270,"filesize":27116},"jaw_blog-16_9":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/04\/DCOOKING_Image-475x267.jpg","width":475,"filesize":73966}})
![A close up of some meat on top of a table]({"jaw_blog-16_9-small":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/02\/PDREAM_Image-170x95.jpg","width":170,"filesize":10281},"jaw_blog-16_9-middle":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/02\/PDREAM_Image-270x152.jpg","width":270,"filesize":18239},"jaw_blog-16_9":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/02\/PDREAM_Image-475x267.jpg","width":475,"filesize":42222}})
![A close up of the top of a chocolate cake]({"jaw_blog-16_9-small":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/01\/P_Image-170x95.jpg","width":170,"filesize":8850},"jaw_blog-16_9-middle":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/01\/P_Image-270x152.jpg","width":270,"filesize":15135},"jaw_blog-16_9":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/01\/P_Image-475x267.jpg","width":475,"filesize":33584}})
![A close up of some cake with white frosting]({"jaw_blog-16_9-small":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-170x95.jpg","width":170,"filesize":8139},"jaw_blog-16_9-middle":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-270x152.jpg","width":270,"filesize":16796},"jaw_blog-16_9":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-475x267.jpg","width":475,"filesize":41273},"jaw_blog-16_9-big":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2024\/05\/PAULAD-878x494.jpg","width":878,"filesize":101704}})
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