Banking some more recipes

The ladies at Millville’s County Bank branch are not just a bunch of top-notch money crunchers. They also know their way around the kitchen – my kind of people! Not only did all seven provide recipes for today’s column, they also donned aprons for the photo shoot at the bank. (I guess I shouldn’t use “shoot” and “bank” in the same sentence, should I?) Customers got a big kick out of watching the fun.

Coastal Point • Submitted: The gals at County Bank in Millville shared some of their favorite recipes for Marie’s Kitchen this week.Coastal Point • Submitted
The gals at County Bank in Millville shared some of their favorite recipes for Marie’s Kitchen this week.

Peggy Toomey has been assistant vice president of County Bank since 1999. Almost every morning she can be seen at World Gym, where she works up a great sweat on the bike, elliptical machine and weight machines. Peggy and I also love to get the hula-hoop on a rollicking roll. She shares her mother’s recipe for Hot Milk Sponge Cake with Eagle Brand Icing.

“Mom didn’t buy cake mixes,” Peggy said. “She always made her own from scratch.”

Mom’s Hot Milk Sponge Cake

with Eagle Brand Icing

Preheat oven to 350 degrees F.


? 4 eggs

? 2 cups granulated sugar

? 2 cups all-purpose flour

? 2 teaspoons baking powder

? 1 teaspoon vanilla

? 1 stick butter

? 3/4 cup milk

Method for Mom’s Hot Milk Sponge Cake:

Mix one egg with 1/2 cup sugar and repeat this process to use the 4 eggs and the 2 cups of sugar. Make sure the mixture is blended and smooth.

Add small amounts of flour at a time to the egg mixture until blended. Mixture will be thick. Add baking powder and vanilla.

Bring butter and milk to a boil over a low flame. While this mixture is hot, slowly add it to the egg/flour mixture. Pour batter into greased and floured pans (Peggy uses three 8-inch pans, or you can use two 9-inch pans) and bake at 350 degrees for 30 minutes. Cool completely before frosting.



? 2 unsweetened dark chocolate squares

? 1 can Eagle brand sweetened condensed milk

Method for Icing:

Melt the chocolate squares in the top of a double boiler. Add the condensed milk and cook slowly until the mixture thickens. Watch carefully, making sure you do not overcook; if you do, it will not spread on your cake. Spread icing on the top and sides of the bottom layer. Repeat for next layer.

Customer service representative Brenda Richards has been with County Bank since 2002. She shares her Breakfast Before Casserole with us.

“This is great to make the night before,” she said. “Refrigerate overnight and warm in the microwave for a wonderful quick breakfast before going to the beach.”

Brenda received this recipe from a friend who lives in Virginia.

“She always made this casserole for her children on Christmas morning,” Brenda said. “I started the same tradition and my children loved it!”

Breakfast Before Casserole

Preheat oven to 350 degrees F.


? 6 eggs well beaten

? 1 pound ground sausage, cooked and drained, or 1 pound bacon cooked, drained and cut into small pieces

? 1 cup Bisquick

? 1 cup shredded Cheddar cheese

? 2 cups milk

? 1 teaspoon dry mustard or 1 tablespoon regular yellow mustard

? 1/2 teaspoon oregano

? A sprinkle of thyme

? 1 tablespoon minced onion

Method for Breakfast Before Casserole:

Mix all ingredients together in a big bowl. Spray a glass 9-by-13-by-2-inch baking dish with Pam. Pour the mixed batter into the baking dish and bake for 45 to 60 minutes at 350 degrees. Yield: 6-8 servings.

Kanele, customer service representative since 2004, shares her Hot Spiced Wine recipe. Zita is originally from Latvia, where winter temperatures often drop to 30 degrees below zero!

“If you can’t warm your body from the outside,” she said, “you sure can warm it from within with this Hot Spiced Wine.” According to Zita, “In Latvia, there is a saying that Christmas (holiday season) without Hot Spiced Wine is like having winter without a single snowflake.”

This is Zita’s family recipe; however it is made many different ways throughout Latvia and other European countries. Zita has lived in the U.S. now for more than six years.

Hot Spiced Wine


? 1 cup boiling water

? 1/2 cup brown sugar (your preference – either light or dark)

? 1/2 fresh lemon, sliced

? 3 or 4 Clementines, peeled and segmented

? 3 sticks cinnamon

? 3 whole cloves

? 1 large bottle of red wine

? 1 pinch nutmeg

Method for Hot Spiced Wine:

Combine boiling water, brown sugar, lemon, Clementine segments, cinnamon and cloves; stir until sugar dissolves.

Add wine; simmer 20 minutes. Do not boil!

Strain (or don’t strain if you want to serve as a fruit cocktail). Serve the wine hot with a sprinkling of nutmeg. Yield: 6-8 servings.

Head teller Sherri Damron has been with County Bank since 2007. You won’t find her Fruit Pizza on the menu of local pizza joints.

“I got the recipe from my husband’s aunt who makes it every year for their family reunion,” she said. “I’m not sure if it’s her original recipe, but I guarantee you that she has modified it. She probably uses only fresh fruit, but I prefer to use both canned and fresh.”

Fruit Pizza

Preheat oven to 350 degrees F.


? 2 cans crescent rolls

? 8 ounces cream cheese

? 16 ounces Cool Whip

? 1-1/4 cups granulated sugar

? 2 cans Libby’s Chunky Mixed Fruit, drained (or fresh fruit cut in small pieces)

? 1 large can pineapple chunks, drained but reserve juice

? Cornstarch for thickening

Method for Fruit Pizza:

Crust: Press 2 cans of crescent rolls on a cookie sheet or pizza pan to make one large piece of dough and bake for 8 to 10 minutes at 350 degrees. Let cool completely.

Topping: Mix cream cheese, Cool Whip and one cup of the sugar; spread on pizza dough. Top with canned fruit or fresh fruit of choice; e.g., cantaloupe, apples, grapes, pear, honeydew melon, blueberries, strawberries, banana, oranges or kiwi, etc.

Glaze: Drain 1 can of pineapple chunks. Put pineapple on top of fruit. Cook pineapple juice and 1/4 cup sugar with a little cornstarch for thickening. Cool; then glaze the top of fruit. Keep refrigerated until ready to serve. Yield: 16 slices.

Cathy Martin, teller since 2003, shares an appetizer recipe that’s super easy to put together – Chicken Dip.

Chicken Dip

Preheat oven to 350 degrees F.


? 1 8-ounce package cream cheese

? 1 8-ounce container Philadelphia cream cheese and chives

? 1 can (6 ounces) chicken

? Garlic

? Grated Parmesan cheese sprinkled on top to cover

Method for Chicken Dip:

Mix both packages of cream cheese with the chicken. Add garlic to taste. Put the mixture into a small round casserole and top with Parmesan cheese. Bake at 350 degrees for 30 minutes; serve with your favorite crackers.

Autumn is upon us, so Mary Lou Carozza, teller since 2002, provides a Hearty Hodgepodge Soup recipe that she received from a friend in Chicago. This soup also freezes well.

Hearty Hodgepodge



? 1/2 cup chopped onions

? 1/2 cup chopped celery

? 1/2 cup chopped carrots

? 2 cloves garlic chopped

? 5 cups chicken broth

? 2 cups water

? 1 28-ounce can crushed tomatoes

? 2 tablespoons tomato paste

? 1 cup cut up green beans or broccoli

? 1 cup escarole or chopped spinach

? 1 can white navy beans

? 1 cup uncooked whole wheat pasta; e.g., Ziti

Method for Hodgepodge Soup:

Spray a nonstick pan with Pam and sauté the onions, celery, carrots and garlic.

In a large soup pot, add chicken broth, water, crushed tomatoes, tomato paste, the sautéed vegetables, green beans and escarole. Bring to a boil, then reduce heat to simmer and simmer for 25 minutes.

Bring soup back to a slow boil and add the navy beans and pasta; cook for 20 minutes.

I love it when a recipe has a title that has nothing to do with the recipe. Teller Lucille Ford, who’s been with this branch of County Bank since 2008, shares just such a recipe.

“I don’t know why it’s called Greek Cake,” she said. “My Greek friend said there is nothing Greek about it. Therefore, I usually just call it Pineapple Nut Cake.”

Greek Cake

Preheat oven to 350 degrees F.


? 2 cups sugar

? 2-1/2 cups all-purpose flour

? 2 teaspoons baking soda

? 2 eggs, slightly beaten

? 1 20-ounce can crushed pineapple (do not drain)

? 1 cup chopped walnuts

Method for Greek Cake:

Mix all ingredients with a big wooden spoon. Spray a 9-by-13-by-2-inch baking pan with Pam; pour in the batter. Bake at 350 degrees for approximately 30 minutes; use a cake tester or a wooden toothpick to test for doneness close to the center of the cake. Cool completely before frosting.



? 8 ounces softened cream cheese

? 1 teaspoon vanilla

? 1 stick butter, softened

? 2-1/2 cups powdered 10X sugar

Method for Frosting:

Mix all ingredients to spreading consistency. Spread on cake and refrigerate 24 hours before serving.

An aside: Darin McCann’s “Point of No Return” column in the Sept. 24 issue of The Point, regarding new words and jargon added to our lexicon, struck a chord. There’s a disturbing trend to use the word “guys” when referring to everyone. For example, you’re seated in a restaurant and the server approaches your table of mixed-gender customers and says, “Hi, guys. My name is Sam and I’ll be your server today.”

Once upon a time, guys were gentleman, men, chaps and males. Last time I looked, I was none of those. Sadly, a new definition for “guys” has been added, at least to the Microsoft Online Encarta Dictionary. “Guys: used to address a group of people of either sex.”

We already have a word for addressing a group of mixed genders; “folks” refers to persons, people and individuals. It irks me even more when I’m having lunch with a woman – no males at the table – and servers still refer to us as “guys.” Try this: Hi, ladies. My name is Sam and I’ll be your server today.”

Too often, when corruption of a word becomes commonplace, the definition and/or the pronunciation is changed. For example, the word “coupon” used to be pronounced “Q-pon” with “coo-pon” as second choice. Now “Q-pon” is second or not even listed as an option. I still say “Q-pon” and plan to go my grave saying it that way. And I’ll continue to keep guys and gals separate, too.

Hmmm, ponder this: How come the inclusive term is male? Do you think it would have been changed if people had said to mixed-gender groups, “Hi, gals. My name is Sam and I’ll be your server today”?

(Editor’s note: If you have recipes to share, or recipes you want, contact Marie Cook, Coastal Point, P.O. Box 1324, Ocean View, DE 19970; or by e-mail at Please include your phone number. Recipes in this column are not tested by the Coastal Point.)