Through mistakes, the show must go on

Sheryl Sollars - Welcome To My Kitchen

Today I am going to start out my column with a correction to a previous column. I have had a couple of emails noting that I left out an ingredient in a recipe for “dressing” (whipping cream). Today I am going to run the complete correct recipe.

For those who missed the column, this is a salad dressing that I use on my chicken and fruit salad. The recipe first appeared in a very early book printed by the Sharon Church in Kingman, Ohio. It was donated by my great Aunt Moon and has been used by my family ever since.

It is a sweet dressing very fluffy in consistency. I apoligize for the error but now you can make the salad dressing you have been asking about.


This is my favorite chicken salad recipe. The salad dressing is from my mother and is very old. It is sweet and fluffy and is wonderful on top of Jello salads for a real treat.

In medium bowl, mix shredded chicken, salt, pepper, chopped celery, chopped pecans, sliced grapes, and crushed/drained pineapple. Mix with the following salad dressing. Chill and serve on leaves of lettuce or on croissants.

Sweet Dressing:

1/3 cup butter, softened

1/3 cup sugar

2 egg yolks, well beaten

¼ teaspoon paprika

¼ teaspoon dry mustard

1 ½ tablespoon vinegar

1 half pint whipping cream

In small saucepan, beat together butter and sugar and then add egg yolks and spices, mix completely. Gradually add vinegar, stirring in one direction ONLY to prevent the dressing from curdling. Place on low heat and cook, stirring constantly until mixture thickens to consistency of pudding. Remove and place in refrigerator. Beat whipping cream. Gradually fold into dressing mixture.

NOTE: Can be kept in refrigerator for up to 2 days.

If the dressing does curdle it can be lightly beaten with a electric emulsifier (hand held mixer) before you add the whipping cream.

If storing prior to using, DO NOT add whipped cream just before serving.

NOW, ON WITH THE SHOW! Today I am going to pass on a recipe for chocolate sheet cake. Many of you may have made something similar called ”Mississippi Mud Cake.”

I believe this to be better and without a doubt, the best chocolate sheet cake I have ever made or tasted. I found this recipe in one of Ree Drummond’s Pioneer Woman cookbooks and make it often. It takes a little time but believe me when I say it is worth every minute.

The nuts can be eliminated but believe me it will not taste the same. Do not alter this recipe for best results especially the butter. This recipe makes a 12”x18” cake so invite in a crowd or just sit back and eat your heart out.


(Recipe by Ree Drummond)

Preheat oven to 350 degrees


2 cups all-purpose flour

2 cups sugar

1/4 teaspoon salt

1/2 cup buttermilk (substitute 1 tablespoon white vinegar to 1/2

cup 2% milk, mix and let set for 10 minutes)

2 large eggs

1 teaspoon vanilla

1 teaspoon baking soda

2 sticks butter

4 heaping tablespoons cocoa powder


1 3/4 stick of butter

4 heaping tablespoons cocoa powder

6 tablespoon of milk

1 teaspoon vanilla

1 pound powdered sugar, sifted

1/2 cup finely chopped pecans ( I use 1cup for my taste)

In a large bowl, combine the flour, sugar and salt. Stir together and set aside.

In another bowl, mix the buttermilk, eggs, vanilla and baking soda. Mix with a fork and set aside.

3) In a medium saucepan, melt the 2 sticks of butter and add

the cocoa. Whisk together to combine.

4) Meanwhile bring 1 cup water to boil

5) When the butter is melted pour the boiling water in to the butter, cocoa mixture. Stir and allow the mixture to bubble (soda reacting) for a moment and then remove from heat.

6) Pour the chocolate mixture into the flour mixture mixing well allowing the chocolate to cool slightly, then pour entire mixture into the milk/egg mixture.

7) Stir together until smooth and then spread into a ungreased baking/cookie sheet (12×18). Bake for 20 minutes (watch as the corners can burn)


While cake is baking, melt the butter in a medium saucepan over medium-low heat. (I rinse out the same saucepan as I used for the cake, it all goes the same place). Add the cocoa powder and stir until smooth. Add the milk and vanilla, stir, and add the SIFTED powder sugar a little at a time to prevent lumps. Beat until smooth then add chopped nuts.

Immediately after removing cake from the oven pour the warm icing over the top. NOTE FROM ME: This icing is very runny so gradually distribute it evenly over the cake. Let set for few minutes and continually spread lightly to the middle until icing sets (it will still be soft). Let cake and icing cool and set up before trying to cut in squares.

I hope you will take the time to make this delicious cake. Let me know if you do and how you liked it.

Sheryl Sollars, a Clinton County native, is an accomplished cook and homemaker. She contributes her column “Welcome to My Kitchen” out of her love of homemaking and of sharing her thoughts with her readers. If you have cooking questions or a recipe you want to share, please contact Sheryl at

Sheryl Sollars

Welcome To My Kitchen