Monthly Archives: June 2011

saucepan fudge cake

Saucepan Fudge Cake

Recipe submitted by Ruth Friedt, Medina, Ohio

Mix together:

4 Tbsp cocoa

1/2 cup boiling water

5 Tbsp shortening

Cook together for 2 1/2 minutes.

Set aside to cool.

Then sift together:

1 cup flour

1/2 tsp soda

1 tsp baking powder

1/4 tsp salt

Add to cooled mixture and mix thoroughly.

Add:

1 cup sugar

1 egg, well beaten

1/4 cup butter milk or sour milk

1 tsp vanilla

Beat until all ingredients are well blended.

Pour into greased loaf or layer pans. If baked in a loaf pan, bake at 350 degrees for 50 minutes. If baked in layer pans, bake at 350 degrees for 25-30 minutes.

Makes 1 loaf 3 1/2 x 8 inches or 1 (9 inch) layer.

Use a cream cheese frosting.

Observations:

Yum! This was so tasty! With the cream cheese frosting, it was heavenly! ! And I think it could be even better with dark cocoa powder…..next time! I will be making this cake again.

I used butter for my shortening, but I think using part oil might help the cake to stay together a bit better. Mine fell apart but tasted great!

In the first section of the recipe where it instructs to “cook together for 2 1/2 minutes”, I just bought the mixture to a boil turned it down, and stirred it often, seemed to work well.

I used the same cream cheese frosting that I made for the Spice cake.

Cream Cheese Frosting

Recipe submitted by Mrs. C. R. Eby, Hagerstown, Md.

2 packages of cream cheese (6 ounces)

2/4 cup confectioners sugar

1 tsp lemon juice

Cream the cheese until soft. Sift sugar and add it gradually. Stir until smooth.

Add lemon juice and blend together.

Spread on cake.

This is especially good on spice cake.

century griddle cakes

Century Griddle Cakes

Recipe submitted by Mrs. Chester Wenger, Fentress Va.

2 cups flour

2 tsp baking powder

1 tsp salt

2 Tbsp melted butter

3 Tbsp sugar

2 eggs

1 cup sweet milk

Measure and sift dry ingredients together.

Beat eggs until light and add milk. Add dry ingredients to milk and eggs. Beat thoroughly. Add melted shortening.

Bake on a hot griddle.

Makes about 8 medium-sized cakes.

Observations:

Blueberries…..yay! So obviously I added some blueberries to these griddle cake…..I guess it would have been better to make them plain first to get a baseline taste test in….oh well! They were very good!

I surprised my boyfriend with them, and then grilled him for thoughts and criticisms. He thought they tasted really good but were too thick. If you like a thinner, flatter griddle cake, I recommend adding a bit more milk, probably about 1/4 cup. Also, I left the batter sit for a few minutes and it really thickened up. Try to make them asap. They did seem a little more “cakey” then other griddle cakes I have made. I thought the flavor was really good will make them again…….and when I do, I will use the syrup recipe that went along with them…..the one that I totally missed because it was on the next page…….

Here it is:

Syrup for Griddle Cakes

2 cups water

1 cup sugar

1tsp vanilla

Cook water and sugar together until slightly thickened.

Remove from heat and add vanilla.

We had our griddle cakes with butter and maple syrup…….dreamy…..

strawberry marmalade


Strawberry Marmalade

Recipe submitted by Mrs. Willis Miller, Harrisonburg Va.

2 quarts strawberries

1 medium-sized fresh pineapple

2 oranges

6 cups sugar

Wash and cap strawberries. Pare pineapple and remove eyes. Cut into fine pieces.

Remove juice from both oranges. Grind the rind of one orange. Mix fruit together and bring to boil. Add sugar and cook until fruit is clear and syrup is thickened. Pour into jars and seal.

Observations:

So, wow a fresh pineapple, who would have thunk it? A bit more exotic than expected….. I was surprised that this was on the list of ingredients and (as sometimes happens with me), did not have it when I went to make the marmalade. Instead, I added some lemon (juice of 2 rind of 1) and an extra orange with delightful results.

The marmalade  did get a bit runny because I probably needed the sugar in the pineapple to help the it set. I am so impressed by the non use of pectin in these recipes. I think it might take a practiced touch which I don’t yet have. Anyway, we tried the marmalade out on warm muffins (recipe to follow) and it was so so good! It would be great on ice cream and mixed into oatmeal. Strawberry season is almost over! Make some quick!

plain muffins

Plain Muffins

Recipe submitted by Mrs. Ed Umble, Gap, Pa.

2 1/2 cups flour

4 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

3 Tbsp melted fat

1 or 2 eggs

1 cup milk

Sift flour; measure and add baking powder, salt and sugar. Sift again.

Beat eggs and add to milk; pour this into flour mixture. Stir only enough to blend ingredients together, batter should be slightly lumpy.

Drop by spoonfuls into greased muffin tins, filling 2/3 full.

Bake at 400 degrees for 20-25 minutes.

Yield 12-15 muffins.

Observations:

It’s all in the name: plain muffins……and plain they are. Plain… until paired with anything I could think of! Great with butter…..unbelievable with strawberry marmalade, perfect with cheese and a great companion to a cheddar and onion omelet. These muffins are not meant to be eaten alone, but seemed to make everything on them taste that much better……except for peanut butter…..don’t do it.

For my melted fat I used lard which is probably why I like them so much. And mine yield was 12 making them a little bigger then a regular muffin. Make them, and top with whatever you fancy!