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Miss Annie's cakes make money for charities

By By Steve Swogetinsky/The Meridian Star
July 18, 2001
That's the motto Annie Crimms, our cook of the week, lives by.
The cakes don't come cheap, but "it's always for a good cause," said Crimms. For a "Miss Annie's Favorite Strawberry Cake" to be donated, the bidding must start at $100.
The recipe may not appear to be that unique, Crimms said. It's the little extras that make it special. Crimms added that the recipe could also be used for a blueberry cake as well.
Born east of Quitman, Crimms graduated from Beat Four High School in Clarke County. She learned how to cook from her mother, with her first lesson being a biscuit recipe.
She likes to garden and has vegetables and flowers growing all over her yard. She also raises daylilies and likes to take pictures of her flowers to send to her friends.
Crimms also likes to spend time with her family. Every August, she's one of the planners for the annual Dunnam Reunion, which is held at Clarkco State Park.
The menu stays about the same. On Wednesday, there is a hamburger cookout. They have roast pig on Thursday, while on Friday, they have a boiled shrimp with all the fixings. There's a fish fry on Saturday and a pot luck lunch on Sunday. The reunion closes on Sunday evening with a homemade ice cream recipe.
Here are some of Miss Annie's favorite recipes.
Annie's Favorite Strawberry Cake
1 box Duncan Hines White cake mix
1 box Vanilla Instant Pudding mix
4 egg whites
4 egg yolks
1/4 cup oil
1 1/3 cup milk
1 teaspoon vanilla
Beat egg white, set aside. Mix all other ingredients well. Fold in egg whites. Bake at 350 degrees for 30 minutes in 2 or 3 9-inch pans.
Icing:
1 8-ounce package cream cheese
1 cup confectioner's sugar
1 large Cool Whip
1/4 stick oleo
1 cup sugar
1 teaspoon vanilla
Mix well. Spread between layers on top and sides. Slice strawberries and put between layers and on top and sides for decoration.
Or Blueberry topping
4 cups blueberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
Mix all ingredients and cook over medium heat until juice thickens. Cool
Annie's 7-up Cake
1 box Lemon Supreme cake mix
1 box Lemon Instant Pudding mix
4 eggs, beaten
1 cup oil
10 ounces 7-Up
Combine and bake in four layers. Grease pan and dust with flour. Bake for 25 to 30 minutes at 350 degrees.
Filling:
1 large can crushed pineapple
3 egg yolks
2 cups sugar
3 tablespoons flour or cornstarch
1 stick oleo, softened
1 can coconut
Cook all ingredients over low heat until thick. Stir often so it won't stick. Spread over cake. Filling can be used on any cake.
Fresh Apple Cake
3 eggs
2 cups sugar
11/4 cup Wesson oil
3 cups cake flower (Swan Down)
1 teaspoon baking soda
1 cup raw apple, chopped
1 cup Angle Flake coconut
1 cup pecans, chopped
1/4 cup orange juice
1/4 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon
Mix sugar, eggs and Wesson oil well. Add juice and vanilla. Sift dry ingredients together in another bowl. Use half of the flour mixture and roll pecans in it. Use the other half and roll coconut and apples in it. Then add to sugar mixture. Pour in a well-greased and floured tube pan. Bake for one hour and 30 minutes at 300 degrees.
Steve Swogetinsky is regional editor of The Meridian Star. Call him at 693-1551, ext. 3217, or e-mail him at sswogetinsky@themeridianstar.com.

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