Coconut Cookies, Plum Cake, Steak Fingers

26 Comments

• 

  Norman

  January 16, 2012 at 7:04 pm

  This is in response to Gloria Laylin, Dublin, Ohio:

  To be totally honest, there’s so many different ways to make scrapple, unless you get the recipe that your mother used, you’ll never get it the same. You can get it close, but unfortunately, there’s just too many ways to make it. Some use more cornmeal, some add beef to the mix, some add more pepper, some use less, there’s just too many different ways to make it.

  Another thing that would add to the flavor is actually the pot that’s used to boil down the mixture. With the pot that my family uses, it’s been used for somewhere close to 100 years and the recipe is a closely guarded secret. It’s been ‘seasoned’ for so long, there’s just no other scrapple that comes close to the taste.

  The best thing to do would be to get the basic scrapple recipe then start experimenting with different mixtures along with adding or subtracting things such as beef, and/or even chicken.

  I wish you luck in figuring out the recipe, but I’m sure with time and experimentation you will find your own recipe. But please, share it with your family so they can keep the recipe alive.

  Scrapple making (as well as puddin making) is an art.
• 

  kerljr

  January 17, 2012 at 5:24 pm

  Anna Jo Fischer from Eugene Ore. was looking for this recipe

  Chocolate Icebox Cookies

  1 cup butter
  2 cups brown sugar
  Pinch of salt
  1 teaspoon vanilla
  1 cup chopped nuts
  2 eggs
  1 teaspoon baking soda
  3 cups flour
  3 tablespoons cocoa

  Combine ingredients in usual manner, shape in rolls and wrap in waxed paper. Put in refrigerator over night. Next day slice and bake. Bake at 325 degrees for 7 minutes on oven rack that is at the bottom of the oven. At the end of the 7 minutes, move that cookie sheet from the bottom rack and put on rack in the middle of the oven. Put another cookie sheet on the bottom rack and bake for 7 minutes. Do this rotation until the cookies are all baked.
• 

  CindyG

  January 17, 2012 at 6:05 pm

  This is in response to Margaret Silliker, Chicago, Ill. who asked about the Pork Chops Baked with Cabbage recipe. The recipe was published in the 1968 Time Life book entitled “The Cooking of Provincial France” from the “Foods of the World” series, on page 146. The recipe is as follows:

  Côtes de Porc à l’Auvergnate
  Pork Chops Baked with Cabbage

  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 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 in 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 stove, then set it into a large 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.
• 

  phuff_18

  January 17, 2012 at 6:46 pm

  For Barbara Burcham-Ramsay Central Point, Ore
  From my Mothers cook book dating back to the stone age

  For Burnt Sugar cake
  1/2 c shortening
  1 1/2 c sugar
  2 egg yolks
  1 tsp vanilla
  2 1/2 c cake flour or 2 1/4 all purpose flour
  1/4 tsp salt
  2 1/2 tsp baking powder
  1 c water
  3 tbsp burnt sugar
  2 stiff beaten egg whites
  Combine sugar shortening, egg yolks and vanilla and add dry ingredients alternately with water. Add burnt sugar and fold in egg whites
  Bake in 2 8 inch layer pans or one 9 x 13 pan at 350 for 40 minutes

  Burnt sugar
  melt 1/2 cup sugar in heavy skillet over low heat until dark brown and smooth. remove from heat and hadd 1/2 cup boiling water return to heat and stir rapidly until molasses like syrup

  Frosting
  1 unbeaten egg white
  7/8 c sugar
  3 tbsp cold water
  1/2 tsp vanilla
  add a little burnt sugar when done.
  Place all ingredients, except burn sugar and vanilla in the top of a double boiler. beat with a beater until stiff add vanilla and burn sugar beat till stiff
• 

  Sharonj

  January 17, 2012 at 10:57 pm

  Here’s our very old family recipe for Burnt Sugar Cake and Frosting:

  Burnt Sugar Cake

  3 1/4 C. cake flour
  4 tsp. baking powder
  2/3 C. butter
  1 1/2 C. sugar
  2 eggs
  1/4 tsp. salt
  1 C. cold water
  4 T. burnt sugar extract
  1 tsp. vanilla

  Sift flour, baking powder and salt together. Cream butter and sugar together, and add eggs. Beat well. Stir together water, burnt sugar extract and vanilla. Add dry ingredients alternately with water/extract, ending with dry. Bake in three greased 9″ layers at 350 degrees for 25-30 minutes or until tests done.

  Burnt Sugar Frosting

  1 C. brown sugar
  1 C. white sugar
  2 egg whites
  1/2 C. water
  3 T. burnt sugar extract
  1 tsp. vanilla

  Cook sugar with water until syrup spins thread. Pour over beaten egg whites. Beat until stiff peaks form, add sugar extract and vanilla. Beat constantly while pouring over egg whites.

  Burnt Sugar Extract

  1 1/2 C. sugar
  1 C. hot water

  Melt and burn sugar, preferably in a heavy saucepan, stir with a long handled spoon. Mixture will become very hot while coming to the burning point. Handle it quickly. As it comes to this point, add the boiling water, being careful to not let it splatter on your hands. Boil 1 minute. Cool and bottle.

  This recipe makes three layers and has a maple flavor. This is an old recipe.
• 

  Sharonj

  January 17, 2012 at 11:00 pm

  Per the request for the scrapple recipe, yes, it is a very local and even personal concoction. Here’s the very simple recipe that has been in our family for generations:

  Scrapple

  3 1/2 C. broth and meat (made by cooking pork shanks in water until done — long time — with bay leaf)

  Put meat through grinder and add back to broth, discard bay leaf.

  Wet 1 C. corn meal with 1 C. cold water, then add to boiling broth and meat. Stir for a couple of minutes, and season with salt and pepper. Let simmer slowly, covered, for 30 minutes.

  Pour cold water into loaf pan and discard. Pour corn meal mix into loaf pan and set until cold. Invert pan and remove scrapple. Cover with plastic and keep cold until used.

  To prepare: slice scrapple in 1/4″ slices and fry in butter or bacon drippings until browned.
• 

  Sharonj

  January 17, 2012 at 11:02 pm

  Ah, Sugar Cream Pie! I grew up in Indiana too, and this delicacy was a common dessert. Amazing that the rest of the country knows nothing about it.

  Here’s our family recipe:

  Sugar Cream Pie

  2 1/4 C. cream (1 C. whipping cream and 1 1/4 C. half and half)
  1/2 C. flour
  1 C. granulated sugar
  dash of salt, nutmeg, cinnamon
  2 T. butter
  9″ unbaked pie shell

  Combine flour and salt in bowl. Add 2/3 C. cream and mix well. Add sugar and stir, then gradually add the remaining cream. Let stand, stirring often, while you make the crust. Pour cream into pie shell, then sprinkle with nutmeg and cinnamon and dot with butter. Bake at 425 degrees for 15 minutes, then at 365 degrees for 30 minutes.

  Hopefully, the sugar cream pie will have a firm consistency. However, it is not impossible for it to be a bit runny. The flavor is sinfully wonderful no matter what the consistency.
• 

  Dawn

  January 17, 2012 at 11:09 pm

  In response to Colleen McMahon, Waconia, Minn. who was looking for a recipe for Ginger Creams, this is a favorite in my family passed down from my Gram Gould. Hope it’s what you are looking for!

  They are small, soft cookies, able to be eaten in one or two bites, but pack a lot of flavor and sweetness.

  Ginger Creams
  Makes about 4 dozen 2-inch cookies.

  1/4 cup butter, softened
  1/2 cup sugar
  1 small egg
  1/2 cup molasses
  1/2 cup water
  2 cups sifted all-purpose flour
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 teaspoon ground ginger
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon ground cinnamon
  Easy-Creamy Icing
  1 cup confectioners’ sugar
  1/4 teaspoon salt
  1/2 teaspoon vanilla extract (you may also use lemon extract, but my family ALWAYS used vanilla)
  approx 1 1/2 tablespoons cream or water (enough to make it easy to spread)

  Thoroughly mix the butter, sugar, egg, and molasses.
  Stir in the water.
  Sift together and stir in the flour, baking soda, salt, and spices (make sure spices are very fresh).
  Chill dough in refrigerator for at least an hour.
  Drop by rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Bake at 400 degrees F for 7 to 8 minutes or just until set (when touched lightly with finger, almost no imprint remains).
  While slightly warm, frost with Easy-Creamy Icing.

  Easy-Creamy Icing
  Blend all icing ingredients together until easy to spread.
• 

  jb

  January 18, 2012 at 10:45 am

  Here is a recipe for Ginger Cream Cookies:

  Preheat oven to 400 degrees.
  Mix together thoroughly:
  1/4 c. soft shortening
  1/2 c. sugar
  1 small egg
  1/2 c. molasses
  Stir in:
  1 t. baking soda dissolved in 1/2 c. hot water
  Sift together and stir in:
  2 c. sifted all-purpose flour
  1/2 t. salt
  1 t. ginger
  1/2 t. nutmeg
  1/2 t. cloves
  1/2 t. cinnamon
  Chill dough. Drop rounded teaspoonfuls about 2″ apart on a lightly greased baking sheet. Bake 7-8 minutes, or until just set so that when touched lightly with a finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing:
  Blend together 3/4 c. sifted confectioner’s sugar, 1/4 t. vanilla and cream to make it easy to spread, about 1 T.

  Yield: About 4 dozen 2″ cookies

  Julianne Barker, Wisconsin
• 

  greenmistystars

  January 18, 2012 at 1:51 pm

  This is in response to Joanne Botzum of Medina, Ohio request for her grandmothers plum cake.

  I’ve been making my plum cake since way back in the 60s. Lily Julow, Gainesville, Florida

  Plum Cake

  4 tablespoons soft butter
  1/2 cup sugar
  2 eggs
  1 cup all purpose flour
  2 teaspoons baking powder
  1/4 teaspoon salt

  Topping:
  1/4 cup sugar
  1 teaspoon ground cinnamon
  14 Italian blue plums, halved and pitted *

  Preheat oven to 350 degrees. Butter a 9-inch round cake pan.

  In a mixing bowl, combine butter, sugar, eggs, flour, baking powder and salt and mix them together well. Pour into prepared cake pan. Mix topping sugar and cinnamon together and sprinkle evenly on batter.

  Arrange split plums on their sides in a swirl pattern, sinking them into batter slightly. Bake for 35 to 45 minutes or until a toothpick inserted in center comes out clean.

  * Italian blue plums are the small ones with freestone pits.
• 

  luvjunkfood

  January 19, 2012 at 11:27 am

  This is for Syndne looking for Sugar Cream Pie. I am from Ohio and moved to Georgia 2 years ago. Noone down here has ever heard of it. However, I am always asked to make this pie. Enjoy!

  1 c. sugar
  1/4 c. cornstarch
  2 c. half & half
  1 stick butter
  1 tsp. vanilla

  Combine sugar and cornstarch: mix well.
  Slowly add half & half to make a smooth mixture.
  Cook until bubbly and slightly thickened.
  Add butter and vanilla (off heat)
  Pour into baked pie shell.
  Sprinkle with cinnamon and nutmeg.
  Bake at 375 degrees for 15 minutes.
• 

  greenmistystars

  January 19, 2012 at 3:44 pm

  In response to Debi Varelis, Bradentonk, Florida from Lily Julow, Gainesville, Florida.

  This is one of the wonderful Amish recipes I learned to make when we lived in Lancaster, Pennsylvania in the 1930s.

  Tomatoes and Dumplings
  1/4 cup butter
  1/2 cup finely chopped onion
  1/4 cup chopped celery
  1 28 oz can stewed tomatoes or 2 14.5 oz stewed tomatoes, with juice
  2 tsp brown sugar
  1/2 tsp salt
  1/2 tsp dried basil (I used more)
  1/4 tsp black pepper
  Dumplings:
  1 cup flour
  1 1/2 tsp baking powder
  1/2 tsp salt
  1 tbsp butter
  1 egg, beaten
  6 tbsp milk
  1 tbsp fresh minced parsley
  In a medium saucepan, melt the butter and saute the onion and celery about 3 minutes. Add the tomatoes and juice and seasonings, and bring to a boil. Simmer uncovered for several seconds.
  In a mixing bowl, combine the flour, baking powder, and salt for the dumplings. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse cornmeal. Add the egg, milk, and parsley and blend lightly. Do not overmix. Drop dumplings by tablespoonfuls on top of the simmering tomato mixture. Cover tightly and cook over medium-low heat for 20 minutes. Do not lift the cover during the cooking period.Serve in bowls, topped with butter and/or cheese If desired.
• 

  patricia

  January 20, 2012 at 12:26 pm

  This is in response to Sydne in Seattle. I had also looked for a good recipe for sugar cream pie and tried many that my family did not think were quite what they should be. This is so similar to one already given but enough different I will give it. I like the ease of making it and the pie is just right for us. Oh, we live in Indiana and it was my husband’s favorite pie.

  (This is from the ‘Just Peachy Cookbook’ sold at the oncology center at a local hospital several years back)

  Old Fashioned Cream Pie

  1 cup plus 3 TB sugar 1 tsp vanilla
  1/3 cup plus 2 TB flour 1/4 cup real butter
  1/4 tsp salt
  1 cup water
  1 cup evaporated milk

  Mix sugar, flour and salt – set aside.
  Put water and butter in a saucepan – bring to a boil.
  To this add the dry ingredients, milk and vanilla.
  Pour into unbaked 9″ deep dish pie shell.
  Sprinkle cinnamon (I use nutmeg) and pieces of butter on top.
  Bake 10-15 minutes at 450 degrees.
  Reduce temperature (350) and bake approximately 25 – 30 minutes.

  (I may have used margarine at times)

  Now I am going to get the pie shell and bake one! Hope this helps you.
• 

  jthomas2117

  January 21, 2012 at 11:53 am

  For Barbara Burcham-Ramsay, this is my mom’s Burnt Sugar Cake recipe. She was a wonderful cook.

  Mom’s Burnt Sugar Cake
  Burn sugar—heat ½ cup sugar slowly in small saucepan or skillet, stirring constantly. When sugar is melted and begins to smoke, add ½ cup boiling water slowly, stirring constantly. Continue cooking until sugar is dissolved. You should end up with around (more or less) a ½ cup of syrup. Set aside to cool.

  Cream:
  ½ c. shortening
  1 c. sugar
  1 tsp. vanilla
  ½ tsp. salt

  Add: 2 egg yolks

  Add sifted dry ingredients alternately with water:
  1 c. cold water
  2 c. regular sifted flour
  1 tsp. soda
  1 tsp. baking powder

  Add:
  All of burnt-sugar syrup

  Add:
  ½ c. flour

  Fold in 2 beaten egg whites (stiff but not dry)

  Pour into a regular size greased and floured cake pan.
  Bake at 375 degrees for 40 to 45 minutes

  Frost with caramel frosting.

  CARAMEL FROSTING:

  2 tbsp. butter
  1/3 c. heavy cream
  2/3 c. brown sugar, firmly packed
  1/8 tsp. salt
  3 c. confectioners’ sugar
  Few drops vanilla

  Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add vanilla, then gradually add confectioners’ sugar to make frosting of spreading consistency.
• 

  dayrena

  January 22, 2012 at 9:09 am

  For Joanne Botzum who is looking for a recipe for Plum Cake:

  I clipped this recipe from a newspaper may years ago, and it was called Plum Torte. It doesn’t fit my description of a torte, but it certainly is a simple and delicious cake.

  1 cup sugar
  1/2 cup butter
  1 cup flour
  1 tsp. baking powder
  pinch salt
  2 eggs
  24 halves pitted purple plums (you can use any kind, but they should be ripe and sweet)

  Topping: sugar and cinnamon, lemon juice.

  Cream sugar and butter, add flour, baking powder, salt and eggs and beat well.

  Spoon batter into 9″ greased or sprayed springform pan.* Place plum halves skin side up on top of batter. Sprinkle lightly with sugar/cinnamon mixture (to your taste and depending on sweetness of fruit) and drizzle lemon juice over it (perhaps half a lemon’s worth).

  Bake at 350 degrees for one hour. Cool and serve plain or with ice cream or whipped cream.

  Not really necessary to use a springform plan; a round cake pan works just fine.
• 

  jcbrown

  January 23, 2012 at 3:40 pm

  This is in response to Sydne Brewer in Seattle. I’m a Hoosier by birth who’s lived in California for the last 18 years. She’s right that sugar cream pie is alien to most outside Indiana. I’ve tried a number of recipes and prefer this one.

  Sugar Cream Pie
  1 C sugar
  1/2 C flour minus 1 T
  2 C heavy cream
  1/2 t vanilla
  3 T butter
  9-inch unbaked pie shell
  nutmeg

  Preheat oven to 425 degrees.
  Whisk together sugar and flour. Add cream and mix well (just short of soft peaks works fine). Add vanilla and nutmeg.
  Pour mixture into unbaked pie shell, dot with butter, and sprinkle with nutmeg if desired.
  Bake 15 minutes, then reduce heat to 350 degrees and bake 45 minutes more, until center is bubbly and thickened. Cool completely before cutting.

  It’s an incredibly decadent creamy pie and definitely not for frequent consumption but so good!
• 

  CindyG

  January 28, 2012 at 1:03 am

  This is in response to schultzdd who was looking for the recipe for Herb Fried Chicken from the Family Circle Cookbook 1974 edition. Here is the recipe from that cookbook written by the Food Editors of Family Circle and Jean Anderson.

  Herb Fried Chicken
  A crispy, crackly, fried chicken to please perfectionists.

  2 eggs
  3/4 cup all-purpose flour
  1 1/2 teaspoons salt
  1 teaspoon leaf basil, crumbled
  1/2 teaspoon leaf thyme, crumbled
  1/2 teaspoon pepper
  1/4 teaspoon ground nutmeg
  1 broiler-fryer, cut up (about 2 1/2 pounds)
  Vegetable shortening or vegetable oil

  1. Beat the eggs in a shallow dish. Combine flour, salt, basil, thyme, pepper and nutmeg in plastic bag.
  2. Dip chicken pieces in egg, allowing excess to drip off, shake in the flour mixture to coat well. Dip again in egg; shake in flour mixture to form thick coating. Place chicken pieces on wire rack for 15 minutes to allow coating to set.
  3. Melt enough vegetable shortening, or pour enough vegetable oil into a large skillet with a cover to make a 1-inch depth. Place over medium heat. When fat is hot, add the chicken pieces, the skin-sides down. Cook slowly, turning once, for 20 minutes or until chicken is golden.
  4. Reduce heat; cover skillet. Cook for 20 minutes longer, or till chicken is tender. Remove cover for the last 5 minutes of cooking for a crunchy crust. Makes 4 servings.
• 

  rlavender

  February 3, 2012 at 6:39 pm

  Ginger Cream Cookies

  I think the recipe that Colleen McMahon is looking for may be one that has been a family favorite for generations. My greatgrandmother made what we know as Frosted Creams in the 1950′s and early 1960′s. Now my granddaughters help make them. Six plus generations and still a favorite!

  The recipe I recieved when I was married, was just the list of ingredients. I guess previous generations assumed the baker knew what to do from there. The flour amount can be affected by humidity. The dough should be soft, just stiff enough to roll out. I use a pastry cloth to avoid adding too much additional flour when rolling them out.

  At one time a similar recipe was on the molasses jar lable.

  Frosted Creams

  1/2 cup sugar
  1/2 cup lard (I use vegetable shortening)
  2 egg yolks
  1/2 cup dark molasses
  1/2 cup hot water
  1 1/2 teaspoon baking soda
  1/2 teaspoon ginger
  1/2 teaspoon cinamon
  flour

  1. In a teacup mix baking soda and hot water. Original directions say to make sure it bubbles before using.

  2. Cream sugar and lard until smooth.

  3. Lightly beat the egg yolks. Add molasses and egg yolks to creamed sugar mixture. Mix well.

  4. Add water and spices. Mix well.

  5. Add enough flour to make dough stiff enough to roll. Do not add too much flour or cookies will be dry.

  6. Roll out about 1/4 inch thick. Cut unto shapes. Bake at 350 degrees. Centers may be a bit soft when removing from oven. Cool and frost with a basic vanilla powdered sugar frosting. After frosting dries slightly on top, store cookies in tin (air tight container) with waxed paper between to prevent sticking together.

  Note: same resipe makes great bars. Use a little less flour – about 2 1/2 cups. Spread into jelly roll pan and bake at 350 degrees for 20-25 minutes. Cool and frost.

  Enjoy!
• 

  michelle.myers

  February 12, 2012 at 2:14 pm

  Here’s another Burnt Sugar Cake recipe. This is also a very old recipe handed down for generations in my family. We like to call it “Aunt Kate’s Burnt Sugar Cake”.

  Burnt Suger Cake:
  2 Cups sugar
  1 Cup boiling water
  3 Cups sifted cake flour
  3 tsp. baking powder
  1/2 tsp. salt
  1 Cup shortening
  4 eggs, separated
  1 tsp. vanilla

  Preheat over to 350 degrees. Grease 3, 8″ round cake pans and set aside.

  Place 1 cup sugar in skillet, heating and stirring constantly until it melts and becomes caramel-brown colored. Remove from heat and add boiling water; do this very slowly and carefully and stir until disvolved. If needed, place pan back on burner on very low heat an stir until disolved. Cool to room tempature.

  Sift baking powder, baking soda, and flour together and set aside. Cream shortening and 1 cup sugar (not burnt sugar) together. Add egg yolks to batter one at time, beating thoroughly after each addition. Alternately add vanilla, burnt sugar, and the flour mixture to the batter, beating after each addition. Beat the egg whites in a separate bowl until stiff peaks form; carefully fold into batter.

  Bake for 30-35 minutes. Be sure to monitor the baking cake very closely as when it’s done, it’s really done! It will overcook very easily and quickly.

  While the cake is baking, make the frosting:

  Burnt Sugar Frosting:
  3/4 Cup butter
  3 Cups confectioner’s sugar
  2 tsp. vanilla
  1/2 Cup heavy cream

  Heat the butter in a skillet until brown. Remove from heat and add confectioners’ sugar, vanilla, and cream; beat until spreading consistency. You may place the pan in a bowl of ice water and/or add more confectioner’s sugar to acheive the desired consistency. Cool cake completely prior to icing.

  Enjoy!
• 

  usgenes

  February 14, 2012 at 2:09 am

  This is for Gloria Laylin looking for Scrapple recipe. My great-aunt was a wonderful cook, and she grew up in Kansas. I have many fond memories of family dinners at her house, and this one for Scrapple was from her. I remembered I had it in my drawer ! I hope it comes close to what you are looking for.

  SCRAPPLE
  1 1/2 cups yellow cornmeal
  3 cups water (add 1/2 cup more if needed)
  1 to 2 tsp salt
  pepper

  Combine above ingredients in a saucepan and bring to a boil, stirring continuously until thick. Set this pan over another pan of hot water and cook 45 min.

  1 medium onion, chopped
  1 pound bulk sausage
  a little sage or poultry seasoning may be added

  Fry onion with sausage, drain, and mix with cornmeal. Mold in
  loaf pan and cool.
  Slice and fry in butter.
• 

  tigvarten

  February 14, 2012 at 11:38 am

  I’m responding to the Ginger Cream cookie request from Colleen in Waconia, MN
  1 cup shortening…such as Crisco
  1 cup white sugar
  1 egg
  1 cup molasses
  1 cup hot water…or…hot coffee…I prefer coffee
  2 tsp baking soda
  1/2 tsp salt
  1 tsp ginger or more depending on your taste
  1 tsp cinnamon
  a pinch of cloves and or nutmeg or not…depends on your personal choice how spicy you want them.
  4 cups flour

  Mix together in order given and chill for 10 minutes. Drop by large spoonfuls on cookie sheet and bake @350. Don’t over bake as we want them to be soft. Frost with powdered sugar frosting while still warm but not hot. Enjoy this old fashioned treat.
• 

  LisaB

  February 16, 2012 at 2:21 pm

  This is in response to Gloria Laylin looking for a Scrapple recipe. My grandmother was from Kansas and brought many recipes with her including scrapple. My mother used to make it after she would pressure cook spareribs for barbecueing using the broth and leftover tidbits of pork in the pressure cooker which she would chop up fine and use in her scrapple. She is no longer able to remember the recipe or where it is. I have found a very close recipe along with another one for using sausage in an old Mennonite cookbook I have called “More-with-Less Cookbook” compiled by Doris Janzen Longacre. It is commisioned by the Mennonite Central Committee, Akron, Pennsylvania and published by Herald Press, Scottdale, Pennsylvania, Kitchner, Ontario. I have the July, 1982 printing. I hope this might help in your search. I would agree with the response from Norman that there are many, many ways of making it and it is an art and each family has their own traditions. It is important to keep passing down recipes so they don’t get lost. My only hope now is to go through my mom’s cupboard full of disintegrating recipe books and hundreds of handwritten notes all crammed in there and hope I can make some sense of it all.
• 

  v.wilhelmina

  February 16, 2012 at 7:08 pm

  In response to Joanne Botsum, it seems you are describing what is called a “Plum Buckle” which I gather is a traditional cake from England. I found a recipe for it on the Williams-Sonoma website , it was easy to make, light, with an almost crumb cake type topping. I have also successfully made it using other fruits. Simply go to the recipes section of the Williams -Sonoma website and try it.
• 

  mspag

  March 18, 2012 at 4:13 pm

  Another Sugar Cream Pie recipe for Sydne Brewer in Seattle, Wash.

  Shaker Sugar Pie
  2 Tablespoons Butter
  1 Cup Brown Sugar
  2 Cups Light Cream or Half & Half
  1/3 Cups Flour
  1 Teaspoon Vanilla
  Nutmeg
  9 inch partially baked Pie Shell

  Completely mix flour and brown sugar and spread evenly in the bottom of the pie shell. Mix cream and vanilla in a bowl, pour onto flour mixture. Slice butter into pieces and distribute evenly over top of pie. Sprinkle with nutmeg. Bake in a preheated 350 degree oven for 40 – 45 minutes or until firm. Let pie cool for about 4 hours before serving.
• 

  momc318

  March 26, 2012 at 2:01 pm

  In response to Colleen McMahon, Waconia, Minn request for Ginger Cream Cookies

  From Joan McMahon: This is my grandmother Bear’s “Gingies” recipe. It won 1st prize at the Maryland State Fair. You can put any icing on it- the one posted earlier might work. It differs slightly from the other one posted. I’d be curious if either one is what you’re looking for.

  3T shortening
  ½ c brown sugar
  ¾ c. BLACK STRAP molasses (not the one sold as
  Grandma’s Molasses – must be BLACK STRAP!)
  ¼ c cold water
  3 c. Flour
  ½ tsp. salt
  ½ tsp. allspice
  ½ tsp ground ginger
  ½ tsp ground cloves
  ½ tsp. ground cinnamon
  1tsp. of baking soda dissolved in 1.5 tsp. water

  Mix all together. Chill dough at least 1 hour. Roll out to
  ¼ inch thick. Cut into shapes. These will look thick.
  Bake at 350® for 12 min. Ice with frosting.
• 

  sarahcoale63

  May 2, 2012 at 9:41 pm

  I’m writing in response to Marjorie Raymond from Duluth, Minn. and her looking for the No Bake Chocolate Oatmeal Drops…it sounds just like my No Bake Cookies I make for my kids.
  2 c sugar
  1/2 cup cocoa
  1 stick butter
  1/2 milk
  pinch of salt

  Bring this ingredients to a boil for one minute. Remove from heat and add 1/2 c peanut butter, 1 t vanilla, and 3 cups old fashioned oats. Spoon out by tablespoon onto wax paper…let cool to harden and enjoy!

  My house likes to eat them before they get hard!