Did you misplace a favorite recipe? Can you almost taste a chocolate cake from childhood, but the bakery—and the recipe—are long gone? If you’re trying to track down a recipe from your past, you might just find it here!
Email us at lookingforarecipe@americastestkitchen.com and tell us what recipe you’re looking for. (Make sure to include your name and mailing address.) Ever so often, we’ll share your submissions here, and we’ll feature some in a future issue of Cook’s Country magazine.
And if you happen to have one of the sought-after recipes in your recipe Rolodex, please leave us a comment. May many more lost recipes be found!
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sweet and sour sauce for pat 1 cup sugar,1/2 cup white vinegar,1/2 cup water Bring to boil in sauce pan. mix 2 tbls corn starch and 1 tbls water whisk into sugar mix and heat until thickened
German Apple Cake (about 12 servings)
2 cups granulated sugar
2 cups all-purpose flour*
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon Salt
4 cups sliced, pared and cored apples
1/2 to 1 cup chopped nuts
2 eggs (3, if small)
1 cup salad oil
1 teaspoon vanilla
Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2 inch pan. Stir together in a bowl the sugar, flour , cinnamon, soda and salt. Stir in apples and nuts. Beat eggs with oil and vanilla. Pour into dry ingredients and stir just to combine thoroughly (don’t use a mixer). Bake 45 to 60 minutes, until it tests done.
* Spoon flour lightly into cup; Level. No need to shift
Tomato Soup Cake (One Bowl Method)
2 cups shifted cake flour of 1 3/4 cups shifted all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup hydrogenated shortening
1 can (10 1/2 ounces) condensed tomato soup
2 eggs
Preheat oven to 350 Degrees. Grease and flour two 8-inch round layer pans. Shift dry ingredients together into large bowl. Add shortening and 1/2 can soup. Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand). Add remaining soup and eggs. Beat 2 minutes more, scraping bowl frequently. Pour into pans. Bake 30 to 35 minutes. Let stand in pans 10 minutes: Remove and cool on rack. Frost with Cream Cheese Frosting or use your favorite white frosting.
Variations:
Date and Nut: Fold 1 1/2 cups chopped dates and 1 cup chopped walnuts into batter after mixing. Pour into greased and floured loaf pan (9 by 5 by 3″). Bake in a 350 Degree oven about 1 hour
Nut or Raisin: Fold 1 cup chopped nuts or 1 cup chopped raisins into batter after mixing. Pour into 2 greased and floured 8-inch round layer pans. Bake in a 350 Degree oven 30 to 35 minutes.
Cream Cheese Frosting
Blend a 3-ounce package cream cheese with 1 tablespoon milk. Gradually add 2 1/2 cups shifted confectioners’ sugar; blend well. Mix in 1/2 teaspoon vanilla extract (
optional). If desired, sprinkle to with maple sugar. Makes enough frosting for tops of two 8-inch layers.
For Ann Bartlett in Richardson, Texas
Spry Orange Cocoanut Cake
A festive cake of dainty beauty. You will say the flavor is luscious.
3/4 cup Spry
3/4 teaspoon salt
Grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
Water
1 cup coconut, rubbed with grated rind of 1 orange
Combine Spry, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Sift flour and baking powder together 3 times . . . Combine orange juice and lemon juice and add water to make 1 cup . . . Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is soft.
Found on
http://recipecurio.com/cakes-what-shall-i-cook-today/
To ermine in Tallahassee… Lemon Chiffon Pie… my Mom made this also… from Oct/Nov 2011 issue
1 envelope Knox Unflavored Gelatine
1 cup sugar, divided
1/8 teaspoon salt
4 eggs, separated
1/2 cup lemon juice
1/4 cup water
2 teaspoons grated lemon rind
1 9 inch baked pie shell
1. Mix gelatine, 1/2 cup sugar, and salt thoroughly in top of double boiler.
2. Beat egg yolks, lemon juice, and water together, add to gelatine.
3. Cook over boiling water, stirring constantly, until gelatine is dissolved, about 5 minutes.
4. Remove from heat, and stir in grated lemon rind.
5. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. Beat egg whites, until stiff. Beat in remaining 1/2 cup sugar.
7. Fold gelatine mixture into stiffly beaten egg whites.
8. Turn into a baked pie shell.
9. Chill until firm. Garnish with whipped cream if desired.
If you also want a Schwan Torte for the pie shell:
8 egg whites
2 cups sugar
1 teaspoon white vinegar
1 teaspoon vanilla
Beat egg whites until very stiff. Add sugar gradually, then vinegar and vanilla.
PS Use 1/4 of above torte recipe for one pie shell and butter the pie plate before putting in. Bake at 275 for 45 minutes.
(dec/jan 2011 issue)
Orange Coconut Cake
Cakes – Spry: What Shall I Cook Today – A festive cake of dainty beauty. You will say the flavor is luscious.
3/4 cup Spry
3/4 teaspoon salt
Grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
Water
1 cup coconut, rubbed with grated rind of 1 orange
Combine Spry, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Sift flour and baking powder together 3 times . . . Combine orange juice and lemon juice and add water to make 1 cup . . . Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is soft.
For Debra Pratt, Whitehall NY from Lisa Hickman, Mattoon IL
Hamburger Pinwheels
1 Tbs. Margarine 2 Tsp. Mustard
1/4 C. Onion, chopped 1 Egg
1 Lb. Ground Beef 1 C. Cooked Peas
Salt & Pepper, to taste 3 C. Flour
2 Tsp. Worchestershire 4 ½ Tsp. Baking Powder
2 Tbs. Ketchup 9 Tbs. Crisco
1/4 C. Mushrooms, drained 2/3 C. Milk
1 Jar Brown Gravy Mix
In skillet saute onion in butter. Add ground beef, salt, pepper, ketchup, worchestershire & mustard. Cook just until beef is no longer pink. Remove from heat. Stir in all but 2 Tbs. beaten egg. Add peas. In large bowl, combine flour, 1 tsp salt, & baking powder. Cut in crisco. Add milk and form dough. Turn out onto floured board. Roll out into 14″x8″ rectangle. Spoon cooled meat mixture onto dough leaving ½” border. Roll up from short side, jelly roll fashion, using wax paper to help roll if needed. Brush ends with reserved egg and seal tightly. Cut into 8 pinwheel slices. Brush edges with egg. Bake on greased jellyroll sheet @ 400 for 20-25 minutes. Serve with brown gravy for garnish.
Vinegar Dumplings Recipe
1 cup vinegar
1 cup molasses
1 tsp nutmeg
1 cup sugar
3 cups water
Bring all ingredients to a boil until dissolved.
Bisquick – Make Bisquick biscuit batter for dumplings and spoon 8 portions into syrup.
Cook on one side, turn and cook on other side, about 5 minutes on each. Serve with syrup on the side.
The above is all I know as I took it from a church cookbook. Hope it helps!
Ham Loaf for Edward Parsons
Mix: 2 lbs meat
2 eggs
1/2 C milk
3 C torn bread
Pepper & scant salt to taste
Form into 2 loaves, place in pan large enough for glaze remembering you will want to baste the loaves as they cook.
Glaze
1 C brown sugar
1/2 tsp prepared mustard
1/4 C vinegar
1/4 C water
Mix & pour over loaves. Roast at 350 for about 1 hour, basting every 15 min or so. Slice & spoon some of glaze over each piece.
Enjoy!
I have the tomato soup cake receipe from my mother in lw 54 years ago. we use it often. It does have the cream cheese icing! 1 1/2 cups sugar, 1 egg, 1/4 cup butter; mix and beat till lite. Beat in 2cups flour 1 tsp cinnamon, 1 tspn nutmeg, 1/2 tspn cloves, 1/2 tspn allspice, 1tspn baki ng soda. Mix well. Add 1 can of tomato soup. When all mixed, add 1 cup of finely chopped nuts of your choice asnd 1 full box of raisins. I put raisins in water and boil a minute, then drain well and add. Icing; 21/2 cups confectionary sugar, 3 oz pkg cream cheese, 2 tblspns warm milk, 1 tspn vanilla. Beat till smooth.I bake the cake at 350 for 1 hour. watch carefully. Cool totally before icing. ENJOY
For Cris Neuman, Houston, Texas
This recipe was given to my by my dear friend Miriam Kren, I am passing it along to you in her memory, Enjoy!
Carolyn Schue
Walnut Squares from Miriam
Beat together until foamy:
2 eggs
2 cups brown sugar
2 tsp. vanilla
Sift together and add:
1 cup flour
1 tsp salt
¼ tsp. vanilla
Fold in 2 cups ground walnuts.
Spread in well greased 13 X 8 pan, do not push down hard. Bake at 325 in metal pan or 300 in glass pan for 25-30 minutes or until it has a dull crust. Cut when warm and sprinkle with confections sugar when cool.
Given to me by Miriam on 2/17/83, for my Mom’s 60th birthday.
Tomato Soup Cake
3/4 C marg.
1 1/2 C Sugar
1 can tomato soup
3/4 C water
2 eggs
3 C flour
1 tea. baking soda
3/4 tea. salt
3 tea. baking powder
1 1/2 tea. cinnamon
1/2 tea. ground cloves
1/2 tea. nutmeg
3/4 C raisins
3.4 C nuts
Cream marg. sugar until light and fluffy. Add eggs and tomato soup.
Sift together all dry ingredients (except raisins and nuts) and add alternately with water. Add raisins and nuts.
Pour into a greased 9 x 13 pan and bake 350 degrees for about 1 hour. Cool and frost with cream cheese frosting.
This is a recipe my mother used for years and was one of my husbands favorites. Enjoy!
In the Dec/Jan 2012 Cook’s Country a reader was looking for an orange-coconut cake recipe in the old Spry cookbook. It is on the internet using Spry +orange-coconut cake search. I am attaching it:
Orange Coconut Cake
A festive cake of dainty beauty. You will say the flavor is luscious.
3/4 cup Spry
3/4 teaspoon salt
Grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 cups sifted flour (cake flour preferred)
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
Water
1 cup coconut, rubbed with grated rind of 1 orange
Combine Spry, salt, and grated orange rind. Add sugar gradually and cream until light and fluffy . . . Add eggs, one at a time, beating thoroughly after each addition . . . Sift flour and baking powder together 3 times . . . Combine orange juice and lemon juice and add water to make 1 cup . . . Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, beating after each addition until smooth . . . Pour batter into two deep 9-inch layer pans greased with *Spry pan-coat . . . Bake in moderately hot oven (375°F.) 25 to 30 minutes . . . Spread Boiled Frosting (page 32) between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is soft.
Vinegar Dumplings from the Dec/Jan 2012 issue–This was always part of my birthday supper growing up in Arkansas. It came down through my dad’s family who came to Arkansas from Indiana in the late 1800s.
1 1/2 cups water
1/2 cup vinegar (we used white vinegar usually)
1 1/2 cups sugar
1 tsp. vanilla
pat butter
Combine all ingredients, bring to a boil and allow to simmer 5 minutes. Drop in dumplings and cook until done.
We always used a rolled biscuit dumpling, but I have also dropped biscuit dumplings into the liquid.
Hope this tastes like you remember!
To Ermine Owenby from Tallahassee: This was my mother’s recipe for Lemon Chiffon pie and she used to bake for a restaurant in the 50s. Very simple!
1 large package lemon pudding, not instant
1 10-inch baked pie shell
1-1/2 pints whipping cream
Cook pudding according to directions. Cool according to directions. Pour half in pie shell; put the rest in a bowl.
Beat whipping cream, adding vanilla and sugar to taste. Fold in one-half or less of whipped cream into lemon pudding in bowl. Spread on top of lemon pudding in pie shell. Use rest of whipped cream for topping.
Walnut squares for Cris Neuman –
Chewy Walnut Squares
1 egg, unbeaten
1 cup brown sugar, packed
1 tsp. Vanilla
½ c. sifted all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
1 c. coarsely chopped Diamond Walnuts
Grease an 8-inch square pan. Stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add Walnuts. Spread in pan and bake at 350 deg. F. for 18-20 minutes. (Cookies should be soft in center when taken from oven.) Leave in pan; cut into 2-inch squares. Makes 16 squares.
Re: Request for Orange Coconut Cake recipe–Dec/Jan 2012 issue:
I inherited this “What Shall I Cook Today?” SPRY (Shortening) Cookbook from my Mother (born 1899 died 1945). There is no publishing date on it but Lever Bros Company published it.
I copied this recipe VERBATIM.
Orange Coconut Cake
Ingredients:
3/4 cup Spry Shortening
3/4 tsp salt
Grated rind of one orange
1 1/2 cups sugar
3 unbeaten eggs
3 cups SIFTED flour (cake flour preferred)
3 tsp baking powder
juice of one orange
2 Tbsp lemon juice
water
1 cup coconut, rubbed with grated rind of one orange
Combine:
Spry, salt, and grated orange rind. Add sugar gradually, and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together three times. Combine orange juice and lemon juice and add water to make one cup. Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, beating after each addition until smooth. Pour batter into two deep 9-inch pans, greased with Spry Pancoat*. Bake in moderately hot oven (375 degrees f) 25-30 minutes. Spread boiled frosting between layers and on top and sides of cake. Sprinkle cake with orange-flavored coconut while frosting is soft.
* Spry Pan coat: Mix 1/2 cup Spry with 1/4 cup flour to form a smooth mixture. Keep pan coat in a covered dish on the pantry shelf. Use for greasing cake pans, muffin pans, etc.
I hope this is the answer to the lost recipe.
Best Regards,
Eileen Roades
Anoka, MN
This recipe is for Gwen Hunt who was looking for a sweet potato casserole recipe. (I use yams.)
Yams with Orange Juice
5+ lbs yams, cooked in oven 350 degrees for 1 hour
2 eggs
3/4 cup brown sugar
1/4 cup melted butter
1/2 tsp or more, cinnamon
1/2 tsp salt
1 cup pecans finely chopped
1/2 to 3/4 cup orange juice
miniature marshmallows
Bake yams in oven, cool, and then remove skin. Place in mixing bowl, mash, beat in eggs, add melted butter, brown sugar, cinnamon, salt. Mix well. Add pecans and orange juice and then mix again. Bake at 375 degrees for 20 minutes or until heated through. Put marshmallows on top and place under the broiler until nicely browned. This is a family favorite! You mentioned orange rind–I don’t add it in, but you certainly could.
For Laura Major, Paonia, Colo., My sister used to make this cake in the 50′s (Massachusetts). She even made it for me when I was at summer camp when I was 10 (she was 21), but the counselors ate it all. I never even had a bite! Hope it matches your recollection of your mom’s recipe.
Tomato Soup Cake
2 Cups sugar
1/2 Cup shortening
2 eggs
1 can tomato soup
1 soup can of water
2 tsp cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 tsp. salt
2 tsp. baking soda
3 Cups flour (sifted)
1 Cup raisins
1 Cup walnuts
Cream sugar and shortening, add eggs and beat well. Add all dry ingredients. tomato soup and water. Mix well. Pour into greased angel cake pan and bake 1 to 1 1/4 hours at 350 degrees. Enjoy!
Piccalilli Relish for Marcia Lang
This is my grandmothers recipe.
12 green tomatoes
4 onions
4 red hot peppers
1 1/2 cups sugar
1 2/3 cups vinegar
Chop onions and peppers. Chop tomatoes. Combine. Cover with 1/4 cup salt overnight. Bring to boil on stove top and simmer one-hour.
Walnut Surprise Squares for Cris
Stir together: 1 egg, 1 teaspoon of vanilla and 1 cup of brown sugar (firmly packed).
Add 1/2 cup sifted flour mixed with 1/4 teaspoon each of salt and soda.
Add 1 cup coarsely chopped walnuts.
Spread in an 8″ square pan, bake at 350 degrees F. 18-20 minutes. Should be soft when takes from oven. Cool in pan. Cut in squares.
This recipe was from the 40s or 50s, one of my favorites.
Possibly found Sweet Potato Casserole for Gwen Hunt in Houston, TX
Sweet Potato Casserole on Cooking.com
Source is EatingWell Magazine.
http://www.cooking.com/Recipes-and-More/recipes/Sweet-Potato-Casserole-recipe-9318.aspx
My best friend’s wife made it last week using white sweet potatoes. It was wonderful.
What do I do to print a recipe under the Looking For A Recipe section? Thank You Jim
for Frances W. Little, Kannapolis NC
from Martha J Halverson, Caldwell, ID
Open Sesame Pie Recipe:
Toast 2 tbs sesame seed in pie pan at 450 for 2 min. Remove seeds and cool. Sift together:
1 cup flour, 1/2 tsp salt, add seeds, cut in 1/3 cup cold crisco and sprinkle 3 tbsp of cold water, roll out in pie pan and bake at 375 until golden brown
Date Chiffon Filling:
sprinkle 1 tbsp of knox gelatin in 1/4 c cold water
Mix: 1 cup milk
2 egg yolks
1/4 c sugar and 1/4 tsp salt
cook in double boiler until well blended. Cook until mixture coats a metal spoon. Add the softened gelatin, stir until dissolved. Chill, stirring occasionally until thickened and partially set. Stir in 1 tsp vanilla and 1 cup pitted dates cut in small peices. Fold in 3/4 cup beaten whipping cream.
Beat 2 egg whites until slight mounded form. Add 2 tbs sugar gradually, beating well until straight glossy peaks form. Fold gently but thoroughly into date mixture and spoon into cooked baked pie shell, chill at least one hour
Orange Coconut Cake from Spry Cookbook Page 30 circa 1930s for Anne Bartlett of Texas. Remember Aunt Jenny
3/4 cp Spry, 3/4 tspn salt, Grated rind of 1 orange, 1 1/2 cps sugar, 3 eggs unbeaten, 3 cps sifted cake flour, 3 tspns baking powder, juice of 1 orange, 2 tbspns lemon juice, 1 cp coconut rubbed with grated rind of 1 orange & water
Combine spry,salt & grated orange rind. Add sugar gradually & cream until light & fluffy. Add eggs one at a time beating thoroughly after each egg. Sift flour & baking powder together 3 times. Combine orange juice & lemon juice and water to make one cup. Add small amounts of flour to creamed mixture alternately with oj, lemon & water liquids beating after each addition until smooth. Pour batter into 2 deep 9 inch layer pans greased spry. Bake in moderate hot oven(375 degrees) for 25 to 30 minutes. Spread boiled icing between layers & on top & sides of cake. Sprinkle cake with orange flavored coconut while frosting is soft.
BOILED FROSTING on Page 32: 1 1/2 cps sugar,1/2 tspn light corn syrup, 1/2 cp boiling water, 2 egg whites stiffly beaten & 1 tspn vanilla.
Combine sugar, syrup & water in saucepan & cook until mixture spins a long thread(242 degrees F.) Pour syrup slowly over beaten egg whites beating constantly. Add vanilla & beat until frosting is cool & stiff enough to hold its shape. Makes enough for 2 layers plus top & sides.
I have most of the pages of this 79 year old cookbook filled with unusual dessert receipes breads,cookies, pies, & tarts. It was my moms & I treasure its receipes. I have other older receipe books as well. There is even a colored picture of this cake in this 5 x 7 size cookbook.
For Pat from Valparasiso, IND. Vinegar Dumplings
We call them Nifflins.
Mix 3 cup flour, 6 eggs, 1/2 c. water, and a dash of salt until pasty (thinner than pie dough, but not runny)
Drop by teaspoonful into boiling water until they float, stirring ocassionally. Drain.
Heat 2 TBL oil in skillet. Drop dumplings in and fry until golden brown. Remove and sprinkle lightly with salt.
cover with sauce: 1/2 c. cider vinegar, 1/4 c. water, 1/2c. sugar, dash salt
Hi Jim, the easiest thing to print one of the recipes in this comment thread is to copy and paste it into your text editor of choice (e.g. Microsoft Word, Google Docs, Notepad, TextEdit), then print. Thanks for stopping by and happy cooking!
This is for Gwen Hunt. This is from a Cuisinart recipe book published in 1978, and I think it’s the sweet potato recipe that she is looking for. My mother-in-law saved the recipe book and gave it to me. James Beard is on the cover and wrote the book.
YAMS
2 pounds yams, peeled and cut in quarters
1/2 teaspoon nutmeg
3/4 teaspoon salt
dash of cloves
2 tablespoons sugar
2 tablespoons butter
1 egg
1/4 cup heavy cream
1 2-inch square orange peel
1 2-inch square lemon peel
Cook yams until tender in boiling salted water. Drain. With the metal blade in place, add 1/2 of the yams to the beaker. Process, turning on and off rapidly, until evenly chopped, about 20 seconds. Leave in beaker. Add remaining yams, nutmeg, salt, cloves, sugar, butter, egg, cream, orange peel and lemon peel. Process, turning on and off for 20 seconds, then let run until smooth. Pour into buttered 1-quart souffle dish. If desired, sprinkle top lightly with brown sugar and dot with additional butter. Bake in preheated 350 degree oven for 35 minutes. Makes 6 to 8 servings.
Blums Butterscotch Crunch Cake
response to Jill McDermott, Seabrook, Washington Feb/Mar 2010 issue.
Just before Thanksgiving there was a profile of San Francisco baker Tom Yasukochi (74) in the SF Chronicle Magazine (11/6/11). Mr. Yasukochi has been making Crunch Cakes and selling them at his Sweet Stop Bakery since 1974. The daughter of the original Blums gave her stamp of approval, the cakes are just like the original. Sorry I don’t have the recipe, but if you’re ever in SF, you can at least have a slice (or two!).
For Cris Neuman of Houston, Texas: I’m not sure if these are the Walnut Bars you’re looking for, but this recipe might come close:
Maple Bourbon Blondies
1/2 cup unbleached flour
1 cup walnut pieces
1 tsp baking powder
1/2 tsp salt
1 large egg
1 tsp pure vanilla extract
2 tsp maple flavoring
1 Tbsp bourbon
1 cup packed brown sugar
1/2 stick unsalted butter
Preheat oven to 350 degrees and grease a 9 inch square pan.
In a small bowl, combine flour, baking powder and salt.
Cream butter and sugar together. Mix in egg. Add vanilla, maple flavoring, and bourbon. Add flour mixture and stir until flour disappears. Add walnuts.
Pour into the pan and bake for 20-22 minutes. Allow blondies to cool completely in the pan before cutting into squares.
For DEBRA PRATT, WHITEHALL, NY, Oct/Nov 2011
Title: Patriotic Meat Loaf
Description: This meal got its name because during WWII meat was rationed and this meal allowed the cook to ‘strech’ the meat to serve many. I have updated this a little, using Pillsbury biscuts instead of making the dough from scratch. If you want to try to make the dough, instead of doing the meat and biscuts in layers, roll the Bisquick dough out flat and spread the meat mixture on top, then roll it up like a pastry. You will then get a swirl effect. I tried it, but it seemed rather difficult.
Ingredients:
1 lb. ground beef
2 med. onions, chopped
1 large egg
1/2 cup bread crumbs (regular or italian)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
10 Pillsbury biscuts (2 cans Southern Style Grands)
Garlic powder may be added, if desired, for flavor.
Directions:
Preheat oven to 450 degrees. Brown meat in skilled and add onion, cook until tender. Put mixture in large mixing bowl, add egg, crumbs, and seasonings. Mix Well.
In loaf (9x5x3) pan, cover bottom of pan completely with biscuts (approx. 3). You may have to ‘strech’ the biscuts, but thats fine. Don’t worry if you have to tear up the 3rd biscut to fill in the gaps. Spread 1/2 of the meat mixture on top, and cover with biscuts. Place in oven and cook for 10 minutes. Remove pan and spread remaining meat mixture on top, evenly, and cover with remaining biscuts. Place in oven again and cook for another 10 – 15 minutes until top biscuts are cooked. Serve with Gravy, Sour Cream, Ketchup, or whatever condiment you prefer. If you like, for a little spice, some garlic powder (not garlic salt) may be added to the meat mixture. It adds alot of flavor!!
Number Of Servings: 4 – 6
Preparation Time: 20 – 30 minutes.
Tomato soup Cake 350 degrees
1 1/4 Cup Sugar
1/2 Cup Shortening
Cream together above then add
1 3/4 cup flour
Add 2 eggs
1 small can tomato soup
dash of salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. baking soda
Add 1 cup nuts or raisins or both.
Bake 350 about 20 – 30 min in loaf pan
Enjoy
To jamar, a tip for printing these recipes:
As often as I can, I use 3×5 cards for my recipes. My trick for “loose” recipes is to paste the recipe into a blank email, size the email message window to 5 ” wide, and print on 8.5 x 11 paper. Then I just trim the paper to size and fold in half if necessary. Works like a charm.
For Laura Major from Connie Tucker–Do you reallu need one more Tomato Soup Cake recipe?
As I read the last page of my Cook’s Country Magazine each time, I often find the recipes we remember from our childhood can be found in a most handy cookbook, “Best Recipes fro the Backs of Boxes, Bottles, Cans & Jars” by Ceil Dyer. This book was serialized in Family Circle Magazine in 1979, and the paperback Bantam edition I have was published in 1981. You can still buy this book new or used from Barnes & Noble or Amazon Web sites.
Here’s the blurb on the back:
“Remember all the wonderful recipes you meant to clip but didn’t, the buried treasures at the bottom of recipe boxes, lost from files forever? They’re all here in this scrumptious collection of time-tested classics. American’s best-loved recipes, guaranteed crowd-pleasers for all occasions using all your favorite products: Philadelphia Cream Cheese, Campbell’s Soup, Jell-O, Kraft Mayonnaise, Pet Evaporated Milk, Pillsbury Dinner Rolls, and many, many more.”
I encourage you all to check it out!
For Frances W. Little, Kannapolis, NC Oct/Nov 2011
Sesame Pie
The recipe was the winning recipe of the Pillsbury’s 6th Grand National Bake off from 1955.
Temperature: 450 degrees for 2 minutes, then for 10 to 12 minutes. Makes 9 inch pie.
Toast…..2 to 4 tablespoons sesame seeds in piepan at 450 degrees in piepan at 450 degrees for 2 minutes until light golden brown, watching closely. Remove seeds; cool.
Sift together….1 cup Pillsbury flour ad 1/2 teaspoon salt into mixing bowl. Add the toasted, cooled sesame seeds.
Cut in…..1/3 cup Crisco until particles are the size of small peas.
Sprinkle….3 to 4 tablespoons cold water over mixture, a little at a time, while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together.
Form….into a ball. Flatten to about 1/2 inch thickness. Smooth dough at edges.
Roll out…..on floured pastry cloth or board to a circle 1 1/2 inches larger than inverted 9-inch piepan.
Fit…… loosely inot piepan. Gently pat out air pockets. Fold edge to form a standing rim; flute. Prick generously with fork.
Bake….. in hot oven (450 degrees) 10 to 12 minutes until golden brown. Cool.
Date Chiffon Filling
Soften…..1 envelope (1 tablespoon) Knox Gelatine in 1/4 cup cold water.
Beat together……1 cup milk
2 egg yolks
1/4 cup sugar
1/4 teaspoon salt in top of double boiler until well blended.
Cook……over hot water (or directly over low heat), stirring constantly until mixture will just coat a metal spoon.**
Add…..the softened gelatine; stir until dissolved. Chill, stirring occasionally, until thickened and partially set.
Stir in….1 teaspoon French’s vanilla and 1 cup pitted dates, cut in small pieces with scissors dipped in cold water.
Fold in…..3/4 cup shipping cream, beaten very thick
Beat……2 egg whites until slight mounds form. Add 2 tablespoons sugar gradually, beating well until straight, glossy peaks form when beater is raised. Fold gently but thoroughly into the date mixture.
Spoon……into cooled, baked pie shell, heaping into fluffy mounds. Chill until firm, at least 1 hour. Sprinkle lightly with French’s nutmeg.
**For stronger date flavor, stir the cut-up dates into hot mixture.
Enjoy!
I have had this recipe book since I was a teenager and used to try many of the recipes. I remember making this when I first got the cookbook and like you, I liked the pie. There is another recipe (Coffee Cloud Sponge Cake) in this same book that I make frequently so that is the reason I still have the book.
I hope you get to make the pie-I will be making it soon myself!
For Delores Mitchell:
I have been using this recipe from “The Spice Cookbook” edited by Avanelle Day & Lillie Stuckey, 1964 David White Publisher for years. the book is out of print but well worth buying if you run across it.
Light Fruit Cake
1 1/2 c. diced, candied pineapple
1/1/2 c. light raisins
1 c. diced citron
1/4 c. diced candied orange peel
1 c. chopped, blanched almonds
2 c. sifted all purpose flour
2 tsps baking powder, 1/4 tsp salt
___________________________
1 1/2 teaspoons gr. mace
1 1/2 tespoons ground ginger
1/2 c. soft butter or margarine
3/4 c. sugar
3 large eggs
1/4 c. milk
Combine first 5 ingredients and mix with 1/4 c. of the flour and set aside. Sift together remaining flour, baking powder and salt. Blend mace and ginger into butter or margarine. Gradually add sugar. Stir in fruit and almond mixture. Turn batter into greased 9x5x3 inch pan lined with brown paper and greased lightly. Bake in preheated slow oven (300 f ) 2 hours. Cool in pan 30 minutes. Turn onto wire rack to finish cooling. Store airtight. Yield;3 1/2 pound cake
I’m looking for the recipe for Herb Fried Chicken from the Family Circle Cookbook 1974 edition.
GINGER CREAM recipe for Colleen McMahon, Waconia Minn. Feb-March issue Cook’s Country
My Irish Aunt Nell, born in the 1880′s made these bar cookies often as did my Grandmother from the same vintage. My grandmother’s recipe was half of the following. The dates I am giving you are correct. I am pushing 80 years – so these go way back and I too have fond memories.
1 cup shortening
1 cup sugar
1 cup molasses
1 cup sour milk
4 cups flour
2 eggs
1/4 tsp cinnamon
4 tsp. baking soda
2 tsp. cream of Tartar
1 tsp ginger
1/4 tsp cloves
1/4 tsp salt
Mix well. Bake on two greased sided cookie sheets (10X15) at 350 degrees about 15 minutes. Cool and frost with powdered sugar icing. ( I think Cream Cheese icing would be wonderful.) Cut into squares and enjoy. Kathleen Golden Milwaukee, Wisconsin
This is for Gloria Laylin, Dublin, Ohio from the Feb/Mar issue. My grandma was a fantastic cook, living in Waldo and Natoma, Kansas. She fixed this scrapple recipe often.
Sausage Scrapple
1 lb. sausage (use more if you’d like)
1 tsp. salt
6 c. water
Boil until done (can brown sausage some & drain)
Add 1 1/2 c. cornmeal thoroughly moistened with 1/2 c. milk to thicken – stirring constantly. Add 1/2 stick butter. You can put 1 tsp flour in cornmeal, holds together better. Pour into a loaf pan. Refrigerate, covered, overnight. Slice and brown in butter.
For Colleen McMahon in Waconia, MN.
My mom was a fabulous baker and the local cookie queen. These were some of her best , and I’m happy to share the recipe.
GINGER CREAMS
1/4 c. shortening
1/2 c. sugar
1 egg
1/2 c. molasses
1 t. baking soda
1/2 c. hot water
2 c. flour
1 t. ginger
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/2 t. ground cloves
Mix shortening, sugar, egg and molasses. Stir in soda, dissolved in hot water. Stir in dry ingredients. Chill for at least 30 minutes. Drop by teaspoonfuls 2″ apart on greased cookie sheet. Bake 7-8 minutes at 400 degrees.
Ice while warm with the following:
3/4 c. sifted powdered sugar
1/4 t. vanilla
Add heavy cream to mix — about 1 T.
For Barbara Burcham-Ramsay
Burnt Sugar Cake
I just found this recipe in my High Altitude Baking cookbook. The recipe is listed for an elevation between 3,500 – 6,500 ft. I see you are at around 1,200 ft. It may not matter. If this recipe doesn’t work out, try adding 1/8 tsp baking powder, increasing each cup of the sugar by 1 Tbs, and decreasing each cup of the liquid by 1-2 Tbs. This is per the book. I hope it works for you!
Cake
2 1/2 cups sifted cake flour
1 7/8 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1/3 cup butter or shortening
2 large eggs
1 tsp vanilla extract
1 cup milk
3 Tbs burnt sugar syrup (recipe follows)
Burnt sugar frosting (recipe follows)
Preheat oven to 375 degrees F. Grease and flour two 9 inch cake pans , one 9 x 13 pan, OR 24 muffin cups.
Mix and sift four, baking powder, salt and sugar into a bowl. Add butter, eggs, vanilla, milk and burnt sugar syrup. Beat for 30 seconds with a mixer at low speed, scraping the bowl frequently. Beat for 4 1/2 minutes more at high speed, scraping the bowl 4 – 5 times. Pour batter into pans. Bake for 28 – 30 minutes for the two layer cakes, 30 – 35 for the one 9 x 13 pan, or 25 minutes for the 24 cupcakes. Remove from oven and let cool for 12 minutes. Remove from pan and finish cooling on a wire rack. Frost if desired.
Burnt sugar syrup:
1/2 cup sugar
1/2 cup boining water
In a heavy skillet, stir sugar over low heat until melted and well browned. Add boiling water and cook, stirring until smooth. Cool before using. Use leftover syrup in burnt sugar frosting or store, covered in the refrigerator.
Burnt sugar frosting:
1 stick butter
2 1/2 Tbs flour
1/4 tsp salt
2 Tbs burnt sugar syrup
6 Tbs milk
1/2 tsp vanilla extract
3 cups powdered sugar, sifted
In a saucepan, melt butter (if desired, brown the butter over low heat for more flavor). Remove from heat and stir in flour and salt. Slowly stir in burnt sugar syrup and milk. Return to stove and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla and powdered sugar. Place saucepan in a bowl of ice water and beat frosting until well blended and thick enough to spread.
Thanks
Sharon K.
Colorado
George Trittschuh’s Old-Fashioned Sugar Cream Pie
Throughout my childhood, in Greenville, Ohio, trips to Gerschuh’s Restaurant for pie (or home-cooked style meals), no matter how often, were special occasions. When Mr. Trittschuh retired, the restaurant closed and he published only two recipes in the Dayton Daily News. This recipe for his Old-Fashioned Sugar Cream Pie was one of them- and myself and many others were very happy he chose it.
One 9″ unbaked pie shell
1 tsp. vanilla
Cinnamon
1 cup sugar
5 Tbs. flour
Dash of salt
2 cups whipping cream
1 cup half-and-half
2 egg yolks
Preheat oven to 350 F
Mix sugar and flour until completely blended. Add salt and whipping cream. Blend half-and-half with the yolks and stir into the sugar mixture, then add the vanilla. Just blend the mixture; do not beat it. Pour into an unbaked pie shell and sprinkle cinnamon on top. Bake pie until the filling is completely set when the pie is jiggled. He bakes “until it bubbles through for 10 minutes.” In a convection oven, that takes an hour and 15 minutes. In a home oven start checking the pie after an hour.
Andrea McGriff, Dayton, Ohio
For Gloria Laylin
Scrapple Recipe
1 lb pork sausage
1 12 oz can evaporated milk
2 1/2 C water
1/2 tsp salt
1/4 tsp pepper
1 3/4 C cornmeal
Brown sausage in dutch oven. Drain fat. Add evaporated milk and water. Bring to boil. Add salt, pepper and cornmeal. Stir until thick. Put in loaf pan and refrigerate. To serve slice and brown in nonstick pan.
In response to Margaret Silliker–My grandmother gave me Time-Life’s “Cooking in Provincial France.” My copy is from 1969. The recipe is a bit lengthy, but I have copied it exactly from the book.
Pork Chops Baked with Cabbage
6 quarts water
Salt
3 pounds cabbage, finely chopped (about 12 cups)
3 tablespoons butter
1/2 cup finely chopped onions
1/2 teaspoon finely chopped garlic
Freshly ground black pepper
8 center-cut loin pork chops, about 3/4 in thick
3 tablespoons oil
1/2 cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated Parmesan cheese mixed with 2 teaspoons fine, dry bread crumbs
In a soup pot or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet melt to tablespoons of the butter over moderate heat. When the foam subsides, cook onions and garlic, stirring constantly, for 3 or 4 minutes, or until they are soft but not brown. Stir in the cabbage, 1/2 teaspoon salt and a few grindings of pepper, and cook, stirring frequently, for 5 minutes or until almost all of the moisture in the pan has evaporated. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.
Pat the pork chips dry with paper towels, and season them with salt and a few grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color. Remove them from the skillet with tongs and set them aside. Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to 1/4 cup. Mix the reduced wine into the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat the oven to 350 degrees.
In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to catch any juices that may spill over during cooking, cover it tightly, and bake it on the middle shelf of the oven for 1 1/2 hours. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.
Desperately seeking full recipe for eye round roasted
with inserted garlic slices and wrapped in bacon, potatoes
carrots and onions added later, then gravy made.
Can anyone help? Puuuulllllleeeeze?
Thanks so much.
For Sydne Brewer, Seattle Washington:
My (Hoosier) Dad’s favorite pie has always been his grandmother’s sugar cream pie. My dad is 76, so this is an OLD HOOSIER RECIPE. The recipe below was provided to our family by my Dad’s cousin Sally S. Enjoy!
************************************************
Darlie Pearl Hudson Burton’s Jum’s Cream Pie
[The pie story is short, but the memories of it linger. Our grandmother Darlie Pearl Hudson Burton lived with us. I recall that farm workers loved to eat the big noon dinner at our house because Mrs. Burton would have made about a dozen pies that morning while they were in the fields. I've have always wished I had managed to save her big, shallow wooden pie crust bowl. She would toss in hands full measures of flour, chopped up lard, add a tad of salt and soon there were crusts lined up awaiting fillings -- usually home canned fruits. The cream pies were sort of her signature pies and I don't think she would have made them for the farm workers. ]
Recipe follows:
¾ cup sugar
1 heaping Tbs. Flour
Nutmeg to taste
1 ½ C cream
Beat whites of two eggs and stir into the other ingredients.
Pour into unbaked crust and bake at 425 deg for 10 minutes Then, turn oven down to 350 deg for 25 minutes.
Over baking is not good — Under baking is not good!
Love to each, Sally
***********************************************
Submitted by Anne Burton, PO Box 783, Macomb, IL 61455
This is for David Rosen, Hyde Park, NY, asking about a recipe for light, fluffy matzoh balls. I happen to like my matzoh balls solid and heavy, but my grandmother didn’t. Her recipe always involved separating the eggs first, mixing the yolks in with all the regular ingredients, and then whipping the egg whites till they were stiff, and folding them back into the mixture. Then she’d drop the batter into boiling broth with a large spoon. They always came out very fluffy and light.
Phyllis Kramer, Elkridge, MD
For MARGARET SILLIKER, Chicago, IL whose recipe request was posted in the February/March 2012 issue of Cook’s Country.
Here’s the recipe you’re looking for. It’s from The Cooking of Provincial France by M.F.K. Fisher published in 1968 as part of the Time-Life series, Foods of the World. Copyright Time Inc.
Bon Appetit!
(I’ve copied this from a scanned copy of the recipe. Hope it posts O.K. on the web.)
Cotes de Porc a l’Auvergnate
PORK CHOPS BAKED WITH CABBAGE
To serve 4
8 center-cut loin pork chops,
6 quarts water about 3/4 inch thick
Salt 3 tablespoons oil
3 pounds cabbage, finely chopped 1/2 cup dry white wine
(About 12 cups) 1 cup heavy cream
3 tablespoons butter 1 bay leaf
1/2 cup finely chopped onions 4 teaspoons freshly grated 1/2 teaspoon finely chopped garlic Parmesan cheese mixed
Freshly ground black pepper with 2 teaspoons fine,
dry bread crumbs
In a soup pot or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet, melt 2 tablespoons of the butter over moderate heat. When the foam subsides, cook the onions and garlic, stirring constantly, for 3 or 4 minutes, or until they
are soft but not brown. Stir in the cabbage, 1/2 teaspoon salt and a few grindings of pepper, and cook, stirring frequently, for 5 minutes, or until almost all of the moisture in the pan has evaporated. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.
Pat the pork chops dry with paper towels, and season them with salt and a few grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich
golden color. Remove them from the skillet with tongs and set them aside. Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to 1/4 cup. Mix the reduced wine into the cabbage. Spread
about 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat the oven to 350°.
In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to catch any juices that may spill over during cooking, cover it tightly, and
bake it on the middle shelf of the oven for 1 1/2 hours. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.
6 quarts water
Salt
3 pounds cabbage, finely chopped
(about 12 cups)
3 tablespoons butter
1/2 cup finely chopped onions
1/2 teaspoon finely chopped garlic
Freshly ground black pepper
8 center-cut loin pork chops,
about 3/4 inch thick
3 tablespoons oil
1/2 cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated
Parmesan cheese mixed with 2
2 teaspoons fine, dry bread crumbs
For Margaret Silliker, Chicago Il. You asked for the recipe for Porck Chops Baked with Cabbage (Cotes de Porc al’ Auvergnate from Time Life Foods of the World, The Cooking of Provincial France:
To serve 4.
6 guarts water
Salt
3 pounds cabbage, finely chopped (about 12 cups)
3 tablespoons butter
1/2 cup finely chopped onions
1/2 teaspoon finely chopped garlic
Freshly ground black pepper
8 center cut loin port chops, about 3/4 inch thick
3 tablespoons oil
1/2 cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated Parmesan cheese mixed with 2 teaspoons fine, dry bread crumbs
In a soup pot or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam subsides, cook the onions and garlic, stirring constantly, for 3 or 4 minutes, or until they are soft but not brown. Stir in the cabbage, 1/2 teaspoon of salt and a few grindings of pepper, and cook, stirring frequently, for 5 minutes, or until almost all of the moisture in the pan has evaported. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.
Pat the pork chops dry with paper towels, and season them with salt and a few grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color. Remove them from the skillet with tongs and set them aside. Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to 1/4 cup. Mix the reduced wine into the cabbage. Spread about 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat oven to 350 degrees.
In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to catch any juices that may spill over during cooking, cover it tightly, and bake it on the middle shelf of the oven for 1-1/2 hours. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.
If you have any problems or see anything that looks like I typed it wrong, feel free to email me at sylviamers@gmail.com.
Happy cooking – Sylvia
This is for Barbara Burcham-Ramsay, Central Point, Oregon asking for a Burnt Sugar Cake recipe. I can’t help you with the Burnt Sugar Cake mix, but I remembered a recipe my mom used to make many years ago (like 55 years) that comes from an equally old cookbook. I made some corrections to make the direction more understandable, but otherwise it’s the same recipe Mom made. It seems to me this type of cake was made when ingredients were at a minimum, yet everyone was screaming for cake. Good luck to you, and I hope the cake turns out as good as Mom’s used to be.
This cake has the extra added step of preparing the Burnt Sugar Syrup that goes in the cake and in its “taste” coordinated frosting. It’s more efficient to make the syrup first and then set it aside so it can cool while assembling the cake. It’s not good to add the syrup to the cake or frosting ingredients while it’s still hot, so it must be cooled close to room temperature (not refrigerated) before going into recipes.
Burnt Sugar Cake with 7-Minute Burnt Sugar Frosting and Pecans
1 1/2 cups white granulated sugar
1/2 cup shortening or softened margarine
1 teaspoon vanilla
2 eggs
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold water
3 tablespoons Burnt Sugar Syrup, cooled to room temperature
Prepare Burnt Sugar Syrup: In a heavy (preferably cast iron) skillet, melt 2/3 cup white granulated sugar over low heat, stirring constantly. When sugar becomes dark brown syrup, remove from heat; slowly add 2/3 cup boiling water. Heat and stir until thick part dissolves. Boil to reduce syrup to 1/2 cup-enough for both cake and frosting recipes. Cool before adding to cake batter.
Preheat oven to 375°. Gradually add sugar to shortening; cream thoroughly. Add vanilla, then eggs, one at a time, beating 1-minute after each addition. Sift together cake flour, baking powder and salt; add to creamed ingredients. Add small amounts of water until full 3/4 cup has been added, beat smooth after each addition. Add 3 tablespoons Burnt Sugar Syrup.
Now beat batter well, about 4 to 5 minutes. Line 2, round cake pans (9×1 1/2-inch each) with parchment paper; grease both cake pans. Divide batter in half; pour half the batter in each pan, rotating pan a bit so batter goes up the side. Bake for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pans; turn out. Cool thoroughly. Frost with 7-minute Burnt Sugar Frosting. Yield: 10 to 12 servings
7-minute Burnt Sugar Frosting
2 unbeaten egg whites, chilled with no trace of yolk
1 1/4 cups granulated sugar
3 to 4 tablespoons Burnt Sugar Syrup
1/4 cup cold water
Dash of salt
1 teaspoon vanilla
Pecan halves for garnish, if desired
Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric hand mixer to blend. Place over boiling water and cook, beating constantly; until frosting forms stiff peaks, about 7 minutes (don’t overcook). Remove from boiling water. Pour into mixing bowl; add vanilla; beat until desired spreading consistency, about 2 minutes. Decorate with pecan halves as shown, if desired. Frosts top, between layers and sides of two 8 or 9-inch layers.
Cynthia Briggs
Houston, Texas
For Joanne Botzum, who was looking for a plum cake recipe, your grandmother was probably German and made Pflaumenkuchen. I’ll bet this one comes close:
6 3/4 ounces all-purpose flour
2/3 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons brown sugar
1 teaspoon baking powder
3/8 teaspoon salt, divided
1/8 teaspoon ground cardamom
7 tablespoons butter, divided
1/2 cup fat-free milk
1/2 teaspoon vanilla extract
1 large egg
Cooking spray
1 1/2 pounds plums, quartered and pitted
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice
1. Preheat oven to 425°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
3. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
4. Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
5. Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.
For Sydne Brewer in Seattle, WA. I also grew up in Indiana (Marion, to be exact) and remember those wonderful sugar cream pies. We used to buy them at Marsh’s grocery store. You might try this recipe….it’s pretty close. 1/2 cup butter, melted and cooled; 1 3/4 cups sugar; 3 tablespoons flour; 3 eggs, beaten; 1 cup buttermilk; 1 teaspoon vanilla extract; 1/4 to 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 unbaked 9″ pie crust. Preheat the oven to 350 degrees. Combine all the ingredients and whisk until smooth; Pour mixture into pie crust and bake 45-50 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely on a wire rack, then cover with plastic wrap and refrigerate until serving time. I have a couple of others in my recipe files. Let me know if you’d be interested in having them: myers.anne@yahoo.com I’d be glad to share them with a fellow former Hoosier! Anne Myers
For Barbara Burcham-Ramsay in Central Point, OR who is looking for the burnt sugar cake recipe, I think I have at least the icing part of it. I remember that cake…my whole family loved it. Why they stopped making it, I’ll never know. I have a recipe for burnt sugar icing that is VERY close to the original. I use it on top of a Duncan Hines spice cake mix, and it’s almost as good as the original cake/icing mix. Here’s the icing recipe: 1 stick (1/2 cup) butter; 1 cup brown sugar; 1/3 cup evaporated milk; 1 teaspoon vanilla; 1 to 1 1/2 pounds powdered sugar. In a saucepan on medium heat, melt together the butter and brown sugar. Use a whisk to stir as it boils to the caramelizatioin point (boil doesn’t stop when you stir). Continue boiling for 3 minutes. CAREFULLY and slowly add the evaporated milk and vanilla. Bring back to a normal boil and then remove from heat. Add the powdered sugar while the mixture is warm, using a hand held electric mixer. Ice the cake immediately while the icing is still manageable. Reheat the icing if it stiffens before you are finished. Good luck! Anne Myers from Nevada City, CA
This is for Edward Parsons. I also grew up in Ohio and think I have the recipe you are looking for. My mother made this often.
2# Ground pork
2# Ground Ham
2 Cups Graham cracker crumbs
1/2 c milk
3 eggs
Sauce:
1 can tomato soup
1 cup brown sugar
1/2 cup vinegar
1 tsp dry mustard
Cook sauce ingredients until thick, pour over meatloaf
Bake at 300 degrees for 2 hours or 325 for 1-1/2 hours.
BURNT SUGAR CAKE
1/2 cup shortening
1 1/2 cups sugar
2 egg yolks
1 tsp vanilla
21/2 cups cake flour
1/4 tsp salt
1 1/2 tsp baking powder
1 cup water or milk
2 tablespoons Burnt sugar
2 stiff beaten egg whites
BURNT SUGAR
Melt 1/2 cup white sugar in heavy skillet over low heat until dark brown and smooth. Remove from heat, add 1/2 cup boiling water; return to heat and stir rapidly until molasses-like syrup results.
THE CAKE
Thoroughly cream shortening and sugar; add egg yolks and vanilla; beat until fluffy. Add sifted dry ingredients alternately with water or milk; beating well after each addition. Add Burnt sugar and fold in egg whites. Bake in 2 waxed paper-lined 8 inch layer cake pans in 350 degree oven about 30 minutes. Put together with Burnt sugar frosting.
BURNT SUGAR FROSTING
2 egg whites
1 1/2 cups sugar
2 tablespoons Burnt sugar syrup; or 1/4 teaspoon cream of tartar
1.3 cup cold water
dash of salt
1 tsp vanilla.
Place all ingredients except vanilla in double boiler and mix thoroughly. Cook beating constantly with electric beater and until mixture forms peaks about 7 minutes. Remove from heat and beat until os spreading consistency.
Priscilla Blanchette, Alfred, Maine
I’m hoping for the recipe for a winter holiday time cookie from my childhood. I don’t even remember the name of this cookie. My memory dates from the early-mid 1970′s in the Northern Ohio area. It was a light airy coconut cookie. These cookies were not dense like a macaroon or smooth textured like a meringue. They were like shreds of coconut coated with sugar. The cookie was delicately crisp when you first bit into it, then it just melted in your mouth. I remember them being a rounded top drop-style cookie. If anyone is familiar with this cookie and has a recipe, I would be so thankful to you for sharing it.
D-J Hall Spring Hill, Florida
Sugar Cream Pie for Sydne Brewer
Mix together: 2 eggs
1 cup sugar
1 Tblsp. flour
1/4 tsp. salt
1 1/3 cups heavy cream
1/2 tsp. vanilla
Pour into an unbaked 9″ pie shell. Bake at 375 degrees for 20 minutes; then reduce oven temp. to 350 degrees and bake another 25 minutes.
Bonnie DeFazio, Waterport, NY
SCRAPPLE for Gloria Laylin, Dublin, Ohio
Scrapple directions for corn-meal mush. Taken from My Mother,s Woman’s Home Companion Cook Book copyright 1942, 1943
corn meal 3/4 cups
salt, 1 teaspoon
boiling water 3 1/2 cups
Sprinkle corn meal gradually into boiing salted water, stirring constantly until mixture boils; reduce heat and cook for 5 minutes, stirring once or twice.
Place boiling water and cook tightly covered for about 3/4 hour or until all of the water has been absorbed. Makes 4 to 6 servings.
SCRAPPLE …follow directions for corn-meal mush. Reduce liquid to 3 cups, using stock, bouillon or consomme for part or all of the liquid. Add 1 1/2 cups fine ground cooked pork and 1 tablespoon grated onion. Season well with slt, pepper and about 1/4 teaspoon powdered sage.
When cooked pack into a loaf pan which has been rinsed in cold water; cool, cover and chill until very firm.
Note: Ground cook veal, chicken, turkey, ham or flaked tuna fish may be substited for pork.
Hope this is what your are looking for.
Gail Dornstauder, Reno NV
Hoosier Sugar Cream Pie from Nick’s Kitchen, Huntington Indiana
2C Heavy cream
1/2 c flour
1/2 c brown sugar
1/2 c granulated sugar
1/2 c whole milk
1 t. vanilla
Mix and put in unbaked pie shell. Dot with 1 T. butter and sprinkle with 3T sugar and 1t. cinnamon. Bake at 350 degrees for 1 hour.
Deb Cosbey; Fort Wayne Indiana dcosbey51@gmail.com
SUGAR CREAM PIE
1 cup sugar
2 cups milk – I have used skim
1/4 cup corn starch
Cook together until thick, add 1 stick of margarine or butter and one teaspoon vanilla. Let sit awhile until butter melts then stir until mixed. Pour into baked pie shell.
Bake 15 – 20 minutes or don’t bake just sit on counter till set
My friend Shirley gave me this recipe Jan 1975 (I wrote the date on the card) this is my families favorite pie next to cherry. So easy to make! I usually don’t bake it.
Sprinkle with cinn.
Hello My Name is Annette and I think I just may have the Scrapple recipe that Gloria Gaylin, Dublin, Ohio (Feb Mar 2012 issue) is looking for! It is a family favorite and was one of my Dad’s specialities…
SCRAPPLE
1 lb pork sausage
1/2 c. cold water
1 c. cornmeal (yellow or white)
2 T. flour
1 1/2 teas. salt
1/4 teas. sage
1 pinch poultry seasoning
3 c. boiling water
Break up and pan fry sausage until browned; then drain off grease. have 3 c. boiling water in a large saucepan. Combine COLD water, cornmeal, flour, salt, sage in a medium bowl and pour slowly into boiling water, stirring constantly. Bring back to a boil and cook for 5 minutes over low heat; – stirring occasionally. Add drained sausage and mix well. Pour into a loaf pan and cool to room temp. Then put in refrigerator and chill overnight. When ready to prepare – remove from fridge and run a sharp knife around edge of loaf pan. Turn pan upside down onto cutting board. Slice Scrapple into 3/4 in slices and fry in oil until both side are browned. Serve with fried eggs. Enjoy!!
I hope this is the recipe you are remembering…
For Barbara Burcham-Ramsay
Although Priscilla Blanchette, Alfred, Maine, posted a more thorough, modern recipe for burnt sugar cake here, I thought you might be amused by our old family recipe. Like most recipes from the early twentieth century and earlier, this includes hardly any instructions for how to make burnt sugar, and only a few for how to put the ingredients together. You are just expected to already know all that.
BURNT SUGAR CAKE
Burnt Sugar: Put 1 cup sugar in pan and burn slowly. Stir as it burns. Add 1/2 cup of water and cook until thick syrup. Syrup may be kept for future use.
1 cup sugar 1/2 cup butter
2 egg yolks 3 t burnt sugar
1 1/2 t vanilla 1 cup milk
2 cups flour
Mix well then add 1/2 cup flour and 2 t baking powder. Beat well. Add egg whites beaten stiff. Bake.
Burnt Sugar Icing: 1 cup white sugar, 2 egg whites, 1/2 cup water, 2 T burnt sugar, flavor.
Originally from a Berdan, Illinois community cookbook.
My mother and I still make this cake from this recipe but I won’t bother you with the instructions. I will say to be very careful making the syrup. This stuff can cause very serious burns. Ban all children from the kitchen while making it.
Richard Shewmaker, Gainesville, FL
For Barbara Burcham-Ramsay:
My aunt just went to a funeral for a cousin of my grandfather and they passed out sheets with her favorite recipes on it and the Burnt Sugar Cake recipe was on that sheet. It looks similar to others that were posted, but I’m just so excited that I have a “found” recipe I wanted to share (per her directions).
Burn ½ C sugar until a dark caramel color, but not burned. Remove from heat and add ½ C water. At first it steams and the sugar gets hard and you have to stir it over low heat to melt the sugar as it crackles. Boil down until you have about half as you started with. This makes a syrup like mixture.
½ C + 2 T Shortening
1½ C sugar
1 C Milk
½ t Salt
2½ t Baking Powder
2½ C – 2 T Bread Flour
2 Eggs
All the burn sugar syrup from above
1 t vanilla
Mix together and bake in layers or sheet at 350° until done (time depends on size of pan).
Good Luck!
Laura, MN
This is a Chocolate Icebox Cookie recipe that Anna Jo Fischer may be searching for (February/March 2012 issue). My grandmother made them with me in Mississippi when I was a small child. They are delicious and bring back sweet memories.
We made them in a large bowl and she always insisted we mix them with our hands.
1 1/2 cup sugar
6 tbsp cocoa
1 cup shortening
4 cups flour, self-rising
2 eggs
1 tsp vanilla
Mix sugar, eggs, shortening and vanilla together. Add sifted flour and cocoa. Mix together with hands. Roll into 2 rolls and slice. Bake at 325 degrees for 12-15 minutes. Makes about 5 dozen.
This is for Sydne Brewer, I am originally from Elkhart, I scored this recipe 10+ years ago on the Kosciusko county genealogy web site. It tastes just like the pie my grandmother always made. You will notice this pie does not contain eggs, it is not a custard pie. The consistency is more like a sweet creamy paste.
OLD FASION SUGAR CREAM PIE
1/2 C flour
1 C sugar
2/3 C brown sugar
1/2 tsp salt
1 C boiling water
1 C heavy cream
1/2 tsp nutmeg
1 tsp vanilla
1 T butter
Combine first 4 ingredients , then pour boiling water over it and stir until smooth. Add heavy cream, nutmeg and vanilla. Stir to mix and pour into an unbaked pie shell. Bake in a preheated oven @ 450 for 10 min and then reduce heat to 350 sand continue bakiing 30 to 40 min. This will thicken as it cools
OLD FASHION SUGAR CREAM PIE The tablespoon of butter should be used to dot the top of the pie before baking. Sorry I missed that when I was writing out the directions
This is the Pork Chops Baked in Cabbage recipe Margaret Silliker may be looking for. My Mother and Aunt collect cookbooks and often send them as gifts to me. This book happened to be one of those gifts!
Pork Chops Baked With Cabbage
(Côtes de Porc à l’Auvergnate)
Fisher, M. F. K. Recipes: The Cooking of Provincial France. New York: Time-Life, 1968. Print.
To serve 4
6 quarts water
salt
3 pounds cabbage, finely chopped (about 12 cups)
3 tablespoons butter
1/2 cup finely chopped onions
1/2 teaspoon finely chopped garlic
freshly ground black pepper
8 center-cut loin pork chops about 3/4 inch thick
3 tablespoons oil
1/2 cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated parmesan cheese mixed with 2 teaspoons fine, dry bread crumbs
In a soup or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet, melt 2 tablespoons of the butter over moderate heat. when the foam subsides, cook the onions and garlic, stirring constantly, for 3 to 4 minutes, or until they are soft but not brown. Stir in the cabbage, 1/2 teaspoon salt and few grindings of pepper, and cook, and stirring frequently, for 5 minutes, or until almost all of the moisture in the pan has evaporated. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.
Pat the pork chips dry with paper towels, and season them with salt and few grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When he foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color. Remove them from the skillet with tongs and set them aside.
Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to 1/4 cup. Mix the reduced wine into the cabbage. Spread about 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat the oven to 350º.
In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to bake it on the middle shelf of the oven for 1 1/2 hours. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.
Gloria Laylin asked about a recipe for a scrapple that her Mother had made. I do not have a recipe however there is a book by A.D. Livingston(The Lyon Press) named “Sausage” that has several recipes in Chapter 2, named Sausage Loaves which may at least provide some ideas for the scrapple you have in mind.
He also has several other books on similiar subjects.
Good luck,
Linden White, Fredericksburg, Va.
My friends and family love these cookies and describe what Colleen McMahon is looking for from your Feb/March 2012 edition!
Frosted Ginger Cream Cookies
1/2 c margarine
1/2 c sugar
1 egg
1 c molasses
1/2 c milk
1 tsp cream of tartar
2 tsp baking soda
3 1/4 c flour
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Cream margarine and sugar. Add egg and molasses. Mix well. Combine milk and cream of tartar. Add baking soda. Add that to the creamed mixture. Add flour, salt and seasonings. Mix well. Drop by spoonfuls onto greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Frost. Very good served cold.
Frosting
3/4 c margarine
6 c powdered sugar
1/4 c milk
1/4 tsp vanilla
1 3/4 tsp almond extract
Cream margarine. Alternate adding powdered sugar and milk to margarine. Beat well. Add extracts. Beat a few minutes.
I am hoping this is the recipe for Piccalilli Relish that Marcia Lang, from Two Harbors, Minn. is looking for. I can remember my Grandmother making them in a pickling crock. When I was younger I never liked them but recently I remembered them and the smell in my mind was intoxicating! LOL. I was visiting my Aunt (her daughter), who is 92 and was talking about them. She had the recipe. Hope this is what Marcia is remembering, too.
We just called them -
Pickled Stuffed Peppers
Vinegar Dressing-
3 cups sugar
1 quart vinegar
1 quart water
1 tablespoon salt
a little bit of pepper
1 tablespoon celery seed
Bring these ingredients to a boil.
Pour this pickling liquid over small green peppers that have been cleaned and seeded and filled with shredded green cabbage and packed into a jar.
Refrigerate for about a week.
Burnt Sugar Cake
(In response to Barbara Burcham-Ramsay’s request in Feb/Mar 2012 issue)
This recipe is from the Country Creek Cookbook – a cookbook full of neighborhood favorites. Submitted by Diane Harding.
3 Tbsp. sugar
2/3 cup hot water
Milk
3 eggs
1 heaping cup sugar
1 tsp. vanilla
1/2 cup butter
2 1/2 cup flour
1 tsp. baking powder
pinch of salt
Caramelize 3 tablespoons of sugar and 2/3 cup water; put syrup in a measuring cup and finish filling with milk to equal 1 cup. Put in mixing bowl. Mix in remaining ingredients and bake at 350 degrees until done. Frost with icing.
Icing:
1/2 cup butter
1/2 cup cream
2 cups brown sugar
Mix all ingredients together, boil until it forms a soft ball in cold water. Beat and spread on cake.
For L.K. Raynard, Centennial, Colo.
OLD TIMEY SCALLOPED TOMATORS
Hope this fills the bill for what you’re looking for. I’ve had it for a very long time and it’s the only one I’ve ever seen. It’s so simple too.
3 cups canned tomatoes (with juice)
1/4 cup butter
3 cups medium-coarse stale (abut not dry) bread crumbs
(I like to use leftover hamburger/hot dog buns)
3 Tbsp. sugar
1/2 tsp. salt
1/8 tsp. ground pepper
ground allspice
Heat tomatoes (if whole, squish them up) and butter in a saucepan over moderate heat just till butter melts. Mix in crumbs, sugar, salt & pepper. Mixture should be rather thick. Spoon into a buttered 9×9 baking dish and sprinkle lightly with allspice. Bake at 400 for 40-45 minutes or just until mixture is set in the middle and is lightly browned. Wait about 5 minutes before service. Enjoy!!
Hi. This is for Barbara Burcham-Ramsey who was looking for Burnt Sugar Cake. I happen to have the Better Homes and Garden New Cook Book from 1968. It was my mother’s. I was looking up Armenian Shish Kabobs and happened acrosee Burnt Sugar Cake…here it is:
1/2 c. shortening
1 1/2 c. sugar
1 t. vanilla
2 eggs
2 1/2 c. sifted cake flour
3 t. baking powder
1/2 t. salt
3/4 c. cold water
Burnt Sugar Syrup (recipe below)
Oven 375 degrees
Cream shortening and sugar till light. Add vanilla, then eggs, one at a time, beating 1 minute after each. Sift together dry ingredients and add to creamed mixture alternately with water, beating smooth after each addition. Add 3 T. burnt-sugar syrup. Beat thoroughly 4 minutes at medium speed with electric mixer.
Bake in 2 greased and lightly floured 9×1 1/2 inch round pans at 375 degrees about 20 minutes or until done. (or bake in 2 8×1 1/2 inch round pans at 350 degrees for 25-30 minutes). Cool 10 minutes. Remove from pans. Fill with date filling (see below) and frost with burnt-sugar frosting (see below as well.
Burnt sugar syrup: In heavy skillet, melt (carmelize) 2/3 c. granulated sugar, stirring constantly. When a deep golden brown syrup, remove from heat. Slowly add 2/3 c. boiling water. Cook and stir till all caramelized sugar dissolves. Boil to reduce syrup to 1/2 c. Cool. This is enough syrup for both cake and frosting.
Date-nut filling: Combine 1 1/2 c. pitted dates, cut up, 1 c. water, 1/3 c. sugar, and 1/4 t. salt in saucepan; bring to boiling. Cook and stir over low heat about 4 minutes or till thick. Remove from heat, cool to room temperature. Fold in 1/4 c. chopped walnuts. If desired, fold in 1/4 c. seven minute frosting. Makes 1 1/2 c.
Burnt sugar frosting:
2 unbeaten egg whites
1 1/4 c. granulated sugar
3-4 T. burnt sugar syrup
1/4 c. cold water
dash salt
1 t. vanilla
Place all ingredients except vanilla in top of double boiler (don’t place over boiling water). Beat 1/2 minute at low speed on electric mixer to blend. Place over boiling water, but not touching water. Cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don’t overcook). Remove from boiling water.
If desired, pour into mixing bowl. Add vanilla, beat until it is of spreading consistency, about 2 minutes. Frost tops and sides of two 8-9 inch rounds.
Enjoy!
Here’s one more Burnt Sugar Cake recipe from the Household Searchlight Recipe book. Looks like she has plenty to choose from! My mother used to make this once in a while.
1 1/4 cups sugar
1/3 cup butter
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1/2 Teaspoon Orange Flavoring
1/2 Cup Milk
1 3/4 Cups Cake flour
2 eggs
1 teaspoon Vanilla Flavoring
1/4 cup Water
Caramelize 1/2 cup sugar. Dissolve in water and boil until syrup is reduced to 1/4 cup. Cool. Cream 3/4 cup sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking-powder and salt. Combine milk, caramel sirup, and flavorings. Add alternately with dry ingredients to first mixture. Beat thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 degrees) about 20 minutes
MOLASSES BROWNIES
for Kimberly Vellante, Ipswich, Mass
1. Cream together….2/3 c. butter
2/3 c. powdered sugar
2. Beat in …..2/3 c. molasses ( I use Grandma’s robust)
1 tsp. vanilla
2 eggs
3. Add…. 1 3/4 c. flour
1/4 tsp. baking soda
4. Stir in…1 c. chopped dates (or more)
1 c. broken up walnuts
5. Butter a 15 x 9 pan and spread batter evenly.
6. Bake at 350 degrees for 25-30 minutes.
BE SURE NOT TO OVERBAKE
7. When cool sprinkle the top liberally with powdered sugar.
ENJOY !!!
From Yvonne H.
Vestal, NY
for Elizabeth Scheyder, Philadelphia, PA
My family loves this recipe it is from “The Hole Thing” cookbook put out by the St John’s Hospital Auxiliary in Jackson Hole, Wyoming and is attributed to Jan Bastian. I have seen variations in several cookbooks of this genre.
Oven Porcupines
1 lb ground beef
1/2 cup regular rice
1/2 cup water
1/3 cup chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/8 tsp pepper
1 15 oz can tomato sauce
1 cup water
2 tsp Worcestershire sauce
Heat oven to 350 degrees. Mix the first 8 ingredients together. Shape mixture into balls. Place meatballs in ungreased 8x8x2 inch baking dish. Mix tomato sauce, water and Worcestershire sauce together and pour over meatballs. Cover with tin foil and bake for 45 minutes. Uncover and bake 15 minutes longer.
*Excellent with 1/2 pork sausage and 1/2 ground beef.
Enjoy!
Lisa K
This Ginger Creams recipe is for Leslie Filteau. My grandmother taught me how to make them.
1/2 c. shortening (my grandma used oleomargarine, I would use butter).
1/2 c. sugar
1/2 c. molasses
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. hot water
1 egg
2 c. flour
Preheat oven to 350 degrees.
Sift all dry ingredients.
Cream shortening and sugar. Add egg and molasses. Beat. Add hot water; stir in, then add dry ingredients.
Bake 25 minutes on a well greased cookie sheet.
Frost with a powdered sugar frosting. My grandma used the vanilla frosting recipe on the Domino powdered sugar box, but you could substitute lemon juice for vanilla.
For Kerry Olsen, Laytonville CA. You didn’t indicate the newspaper or area where your mother lived, but this recipe appeared in an Oxnard (and many other California newspapers) during 1964.
Wheat Germ Pancakes
1/2 C flour
1/2 tsp baking powder
1/4 tsp salt
1/4 C wheat germ
1 egg
1/2 C milk
1 T salad oil (not olive)
In a mixing bowl stir together the flour, baking powder, and salt. Stir in the wheat germ; add the egg, milk and oil. With a rotary beater, hand, or electric, beat just until blended; batter will be thin. Bake on a hot (380 degrees) greased griddle until top surface is almost dry; turn and bake other side. Makes 2 large servings.
Porcupines for Elizabeth Scheyder
This is a recipe I grew up with in New Jersey. All my college age children make this and/or request it when they visit.
1 pound ground beef
1/3 cup raw rice
1/4 cup milk
1 egg
1 teaspoon chili powder
1 can stewed tomatoes
salt and pepper
Beat milk and egg together. Then add meat, raw rice and salt and pepper. Form into balls. Make a sauce of stewed tomatoes, chili powder and 1 can of water. Let sauce come to a boil. Drop the meat balls into the boiling sauce and cook for 45 minutes to 1 hour at about 250 to 300 degrees, or at a medium low temp.
Hot Pepper Jelly for Sam Buckhorn of Fort Worth:
My mother’s recipe – circa 1960′s
6 1/2 cups sugar
1 1/2 cider vinegar
3/4 cup ground bell pepper,
1/4 cup ground hot pepper, serrano peppers are really hot
1 package Certo pectin
Combine sugar, vinegar,and ground peppers in large, heavy saucepan. Bring to a hard boil. Remove from heat and let sit for 5 minutes. Then stir in Certo. You can add a few drops of food coloring if you like, otherwise it will be amber colored. Stir well and put in jars and cover with paraffin.
Must use Certo or it will not jell. Be sure to use CIDER vinegar.
Patty-Jo Wray
I have my mother’s recipe for ham loaf for Edward Parsons of Marshfield, MA:
Ham Loaf
2 lbs. ground ham
1 lb. ground pork
3 beaten eggs
1 cup milk
16 saltine crackers, crushed
Combine ingredients and bake at 350 deg. for 1-1/2 hours. Baste with the following glaze: combine 1 cup brown sugar, 2 tablespoons dry mustard, 1/2 cup vinegar. Baste ham loaf now and then as it cooks. If desired, serve with a sauce made by combining 1 cup tomato soup (undiluted), 1 cup sugar, 3/4 cup prepared mustard; heat and serve over ham loaf.
lilmimi
Here is a recipe for a baked Boston Brown Bread requested by Sara Tierney of Gloucester, MA
New England Brown Bread
1 cup flour
1 cup whole wheat flour
3/4 cup raisins
1/4 cup sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt 1-1/4 cups buttermilk or plain yogurt
3/4 cup molasses
1 large egg
In large bowl combine all ingredients. Pour into an oil 9×7″ loaf pan and bake at 350 deg. for 55 minutes or until knife inserted in center comes out clean.
lilmimi
This information is for THIZ 1125 who is looking for a roasted eye round. The Cook’s Illustrated magazine of Jan/Feb ’08 has an excellent one that use the slow cook method. I’ve used a variety of times and had good success.
lilmimi
Porcupines for Elizabeth Scheyder,Philadelphia PA
1 pound hamburger
1/2 cup rice (uncooked)
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/8 teaspoon grlic powder
1/8 teaspoon pepper
1 can (15 oz) tomato sauce
1 cup water
2 teaspoon Worcestershire sauce
Mix hamburger, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape into meatballs (approximately 12). Cook meatballs in skillet until brown on all sides, drain. Place meatballs into 8x8x2 baking dish. Mix remaining ingredients, pour over meatballs. Cover and cook at 350 degrees for 45 minutes. Uncover and cook 15 minutes more.
(My grandmother made smaller balls.)
Here’s our family’s contribution to help Sydne B from Seattle, WA in her search for a sugar cream pie.
Donna Buckeye Sugar Cream Pie
Brookville OH
1 1/3 cups sugar
½ cup all-purpose flour
½ pint (1 cup) whipping cream
2 tablespoons butter, cut into small pieces.
Preheat oven to 450 degrees.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approx 10 minutes., then reduce the hear to 350 degrees and cook for 30 more minutes. Cool to room temp and then refrigerate until chilled. Serve chilled.
Note: If using glass dish, lower oven temp by 25 degrees.
Enjoy!!
POLISH STYLE CHEESECAKE for Carol Byrne
I think I know the cheesecake Carol is looking for. My mother immigrated from Eastern Europe and lived in Chicago until getting married. She wasn’t Polish, but made the BEST cheesecake. She didn’t need a recipe, unfortunately, so I have to ‘wing’ it. Mosty importantly she did not use cream cheese, which makes a cheesecake overly rich and heavy. Her cheesecake was light and not the least bit heavy nor sickeningly rich like the cheesecakes you usually get.
European style cheesecake:
2 lbs. Hoop cheese (You probably can’t find this any more so substitute Farmers cheese. If you can’t find Farmers cheese drain the cream from cottage cheese, blend it, and use that) Do NOT use cream cheese (perhaps Ricotta cheese would work)
5 eggs, separated
2 tblsp flour
4 to 5 tblsp milk
1/2 tsp vanilla
10 tblsp to 3/4 cup sugar, depending on how sweet you like it
lemon juice to taste (about 1 tsp to 1 tblsp)
In mixer, beat egg yolks, sugar and vanilla until frothy. Add cheese, milk and flour and mix well. Add lemon juice to taste.
Beat egg whites until stiff and fold them into the cheese mixture. Pour into a 10 to 11 inch springform pan that has been prepared with a graham cracker or zwieback crust.
Bake at 320 degrees F for 60 to 80 minutes. Do not open oven until the time is up for testing it. The filling should be set and slightly brown on top. Allow it to cool inside the oven with the door open. Remove from oven and spread with sour cream topping, if desired. For topping mix 1/2 pint sour cream with 1 tblsp sugar and 1/4 tsp vanilla or almond extract.
I hope this is what Carol is looking for
Recipe for Noodles Romanoff (came from a friend, not necessarily from Betty Crocker!):
Mash together:
2 8-oz packages of cream cheese, room temp
1/4 lb butter, room temp
4 T parsley, chopped
2 t basil, dried
After noodles are cooked and before draining noodles, add to above to create sauce:
1 c boiling water (from noodle water)
1 lb thin noodles – cook til al dente; drain, saving 1 c noodle water for sauce (see above); toss noodles with additional 1/8 lb butter and 2 cloves mashed garlic (melted together) and 1 c romano cheese, grated
Finally, combine noodles with sauce, toss well, add additional 1/2 c grated romano cheese. Reheats well in microwave as leftover (rehydrate after refrigeration with a few splashes of water)
[we also add sauteed, sliced mushrooms and fresh or frozen peas]
I got this recipe from a baby sitter in 1963 and have used it many many times thru the years. It’s especially handy when you don’t want the heat of the oven in the summer time.
Bakeless Cookies
Bring to a boil —- boil 3 minutes
2 C. sugar
1/2 C milk
1 stick oleo
2 T cocoa
Remove from heat and stir in
1/2 C. Peanut Butter
3 C. Quick Oats
Drop quickly by spooful onto waxed paper
In reference to the reauest for “Noodles Romanof.”
This was a recipe in the Betty Crocker cookbook long before a packaged item
Noodles Romanoff from Betty Crocker Cookbook
Hot boiled noodles (5 to 6 oz uncooked)
1cup cottage cheese
1 cup sour commercial sour cream
1/4 cup finely chopped onion
1 clove garlic, minced fine
1 to 2 tsp. Worcestershire sauce
dash of Tabasco sauce
1/2 tsp. salt
1/2 cup grated sharp cheese
Heat oven to 350 degrees. Mix all ingredients except cheese lightly and place in greased square bakingt dish, 8x8x2″. Sprinkle with cheese
Bake 40 min. 4 to 6 servings.
Many of the boxed dinners such as the ubiquitous “Hamberger Helper” are in this cookbook and with much less salt and cheaper. I learned to cook with Betty some 62 years ago and I am still at it.
Patricia Raygor, Winslow, Arizona
Here is the recipe for Marjorie’s request in the June/July issue of Cook’s Country for No-Bake Chocolate Cookies:
In a saucepan put:
2 cups sugar
1/2 cup milk
1/2 cub butter (1 stick)
Stir and bring to a full rolling boil. Boil 1 minute. Add 1 teaspoon of vanilla and mix.
In a big bowl put:
2 cups quick oatmeal
1/2 cup cocoa
1/2 cup chopped nuts
3/4 cup shredded coconut
Pour hot mixture over the dry ingredients and mix well. Drop by teaspoon on a cookie sheet lined with wax paper. Chill in refrigerator a couple of hours, then store in zip-lock bags.
These are addictive!
Here’s a recipe for noodles romanoff from my Betty Crocker cookbook circa 1969
8 ounces uncooked wide egg noodles
2 cups diary sour cream
1/4 cup grated Parmesan cheese
1 tablespoon snipped chives
1 teaspoon salt
1/8 teaspoon pepper
1 large clove garlic, crushed
2 tablespoons butter
1/4 cup grated Parmesan cheese
Cook noodles al dente, drain, turn into bowl. Mix sour cream, 1/4 cup cheese, the chives, salt, pepper, and garlic. Stir butter into hot noodles; stir in sour cream mixture. Arrange on warm platter, top with 1/4 cup Parmesan cheese.
I know that there were other recipes for these, but this is the recipe that my mother always made and that I now make with my kids.
CHOCOLATE OATMEAL NO-BAKE COOKIES
2 cups sugar
¼ cup cocoa
½ stick butter
½ cup milk
2 cups quick-cooking oats
½ cup peanut butter
1 teaspoon vanilla
Mix sugar and cocoa together in a pan. Add butter and milk. Bring to a rolling boil. Cook for 1 minute, 30 seconds. Remove from stove and add oats, peanut butter and vanilla. Mix well. Drop by spoonfuls onto wax paper. Cool.
We called them BOILED RECIPE COOKIES – recipe same as DitsyD
A Recipe for No-Bake Chocolate Oatmeal Drops, asked for by Marjorie Raymond in the June/July issue of Cook’s Country… This is from the 1960′s, so it may be what she is looking for.
Mix and boil in a large saucepan for 5 minutes:
2 cups sugar
2/3 cups milk
1/2 cup butter
2 Tablespoons light corn syrup
1/2 teaspoon salt
1/2 cup cocoa
Cool hot mixture for 20 minutes.
Add:
2 cups oatmeal
1/2 cup walnuts or pecans, chopped
1/2 cup shredded coconut
1/2 teaspoon vanilla
Drop desired size spoonfuls on waxed paper to cool.
In reply to Tracey who is looking for the Betty Crocker recipe for Noodles Romanoff. I did a google search and this is what I found:
Noodles Romanoff
The key to success here is the Kraft Macaroni and Cheese day-glo yellow powder. Without it, you will never approach the original.
One package egg noodles (about 1 lb.)
1 cup sour cream (use full fat—don’t make me come over there)
2 T butter, melted
1 medium onion, chopped finely
2 cloves garlic, crushed or chopped finely
3/4 cup grated Parmigiano Reggiano (okay, so I’m a cheese snob, except for):
1 package day-glo cheddar cheese powder from a box of Kraft Macaroni ‘n’ Cheese
1/2 cup chopped parsley
Cracked pepper to taste
Directions: Cook the noodles to al dente. While cooking noodles, sauté the onion and garlic in butter in large saucepan. Add parsley at the last minute; remove from heat. When noodles are a hair away from being done, drain but retain residual pasta water (don’t wring them dry).
Put the hot noodles into the saucepan, then add the sour cream, and the Kraft day-glo orange powder and half the Reggiano. Mix very well with the cooked onions, garlic and parsley. The result should be a pleasingly creamy deep yellow mess. Add the pepper. Serve in individual bowls with the rest of the parmesan.
Hope this is what she is looking for.
I have the recipe that Marjorie Raymond is looking for – No-Bake Chocolate Oatmeal Drops:
Bring to a boil and cook for 2 minutes:
2 cups sugar
1/2 cup milk
1 stick butter
After two minutes, remove from heat and add:
1/2 cup peanut butter (smooth or crunchy)
8 TBL cocoa
3 cups quick oats
1 tps vanilla
dash of salt
Mix well and drop onto wax paper to cool.
In yet another response to Tracey Campbell’s June/July 2012 request, here’s the Noodles Romanoff recipe straight off page 288 of my (1962 kitchen shower) Betty Crocker’s New Picture Cook Book:
Tangy, perfectly seasoned casserole of noodles, sour cream and cheese – gourmet fare.
hot boiled noodles (5 to 6 oz. uncooked)
1 cup cottage cheese
1 cup commercial sour cream
1/4 cup finely chopped onion
1 clove garlic, minced very fine
1 to 2 tsp. Worcestershire sauce
dash of Tabasco
1/2 tsp. salt
1/2 cup grated sharp cheese
Heat oven to 350 degrees (mod).
Mix all ingredients except cheese lightly and place in greased square baking dish, 8x8x2″. Sprinkle with cheese.
Bake 40 min. 4 to 6 servings.
i have the recipe that Amy Willard is looking for: Chicken-Corn Soup from Lancaster County, Pennsylvania. The soup is a family favorite and i got the recipe from the restaurant we always dined at while in Lancaster. It was called The Family Style Restaurant and it is no longer there. This recipe is from 25 years ago.
1lb. chicken breast
1 quart of water
4 chicken bouillon
1/2 cup diced celery
1/2 cup diced onions
1/2 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon celery seed
1 16 oz can whole kernel corn
2 16 oz cans creamed corn
1 103/4 oz can cream of celery soup
DOUGH BALLS
1 cup of flour
1 egg
1/2 teaspoon salt
1/4 teaspoon baking powder
In a large pot, place chicken, 4 bouillon cubes and 1 quart of water. Bring to a boil and simmer 1 hour or until chicken is done. Remove chicken from pot, pick chicken from the bone and discard bones and skin. Dice the met and return it to the pot.
Add remaining soup ingredients and simmer approximately 15 minutes till celery and onions are tender.
Mix dough balls by combining flour, egg, salt and baking powder in a bowl. Mix throughly. Sift the mixture through your hand into the soup and continue to stir. Simmer for about 15 minutes stirring occasionally. Now your soup is ready to serve. Makes approximately 3 quarts or 12 cups.
The above recipe is the exact words from the recipe card that the restaurant gave me. I personally have adjusted the recipe slightly. I rarely ever start off with just a chicken breast. I usually make this recipe using the carcass of a roasted chicken. I either make this soup right after our roast chicken dinner or freeze the carcass and make this soup later. I also sometimes add more corn and omit the dough balls. I like the dough balls but sometimes i can’t get them just right and the soup broth gets kind of gravy like. Good luck and i hope this brings back the memories you were looking for. I have many Pennsylvania Dutch cookbooks so let me know if there are any other recipes you are looking for from Lancaster County, i just may have them.
No-Bake Chocolate Peanut Cookies
2 c. sugar
1/2 c. butter or margarine
1 c. milk
1/2 c. baking cocoa
Bring the above to a rolling boil. Boil for one minute. Remove from heat and and pour over:
3 c. quick cooking oatmeal
1/2 c. chunky peanut butter
1 tsp. vanilla
Pinch of salt
Mix well and spoon out on waxed paper.
To: Marjorie Raymond, Duluth, Minn.
Looking for No-Bake Chocolate Oatmeal Drops recipe.
This is the recipe for No-Bake Cookies that I grew up with. I hope it is the one you’re looking for.
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup butter
1/2 tsp vanilla
1/4 cup peanut butter
2 1/4 cups oatmeal
Mix sugar, cocoa and milk in a large saucepan over medium heat. Add butter and heat to boiling. Boil 1-1 1/2 minutes. Remove from heat and add peanut butter, vanilla and oatmeal, stirring until fully combined. Spoon onto wax paper and chill until firm.
It’s not a very detailed recipe in instructions, but isn’t that how all our old family recipes are!