Daffodil Driver Recipes

SOUTHERN DRIVER

Steps:

• Combine sugar cube, 1 teaspoon water and bitters in an old-fashioned glass. Add whiskey, flavored whiskey and orange juice. Stir. Top with ice.
• Garnish with orange slice and maraschino cherry.

DAFFODIL CAKE

Steps:

• Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, until soft peaks form. Combine the flour, baking powder and salt; fold into egg white mixture. Set aside.
• In another large mixing bowl, beat egg yolks and water until thick and lemon-colored. Combine the flour, sugar, baking powder and salt; gradually beat into egg yolk mixture. Beat in vanilla.
• Alternately spoon yellow batter and white batter into an ungreased 10-in. tube pan. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately invert pan; cool completely.
• For frosting, combine sugar, flour and salt in a saucepan. Stir in pineapple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Fold in whipped topping. Remove cake from pan to a serving plate. Spread frosting over top and sides of cake. Store in the refrigerator.

DAFFODILLIES

Steps:

• Separate each biscuit into three equal layers. Place 1 in. apart on greased baking sheets. With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals. Make a deep thumbprint in the center of each. , In a small bowl, combine remaining ingredients. Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit. Bake at 375° for 8-10 minutes or until golden brown. Serve warm or at room temperature.

DAFFODIL DIP

Steps:

• Mix all ingredients together. Chill for an hour. Serve with veggies and crackers.

DAFFODIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wash the tube pan in hot soapy water to ensure it is totally grease-free.
• In a large dry glass or metal bowl, whip egg whites until frothy. Add cream of tartar and salt, and continue to whip. When the whites can form soft peaks, gradually sprinkle in 1 cup sugar, while continuing to beat until stiff peaks form.
• In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and lemon-colored. Blend in 3/4 cup cake flour and orange extract. Fold half of the whipped egg whites into the yolk mixture.
• Fold the remaining 1/2 cup of cake flour into the egg whites, along with the vanilla. Spoon about 1 cup of batter at a time, alternating colors, into the prepared pan.
• Bake for 30 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the top of the cake springs back when pressed.
• Without removing cake from pan, invert pan onto a wire rack to cool. Once completely cooled, remove cake from the pan and frost with your choice of frosting. Lemon Cream Cheese Frosting works quite well.