OLD CAKE RECIPES FROM BETTY CROCKER

Click on picture to enlarge for easier reading.

APPLE FRITTER BREAD

⅓ cup brown sugar
2 teaspoons ground cinnamon, divided
2 Granny Smith apples, peeled and chopped to ½-inch dice
½ cup butter, room temperature
⅔ cup granulated sugar
2 eggs
1-½ teaspoons pure vanilla extract
1-½ cups all-purpose flour
1-¾ teaspoons baking soda
½ cup + 1 tablespoon milk, divided
½ cup powdered sugar

Preheat the oven to 350 degrees. 

Spray a 9-inch-by-5-inch loaf pan with nonstick cooking spray; set aside.

In a small bowl, combine the brown sugar with half the cinnamon.

In another bowl, combine the diced apples with the remaining half of the cinnamon; stir to blend and set aside.

In a large bowl, cream together the butter and the granulated sugar. Beat the eggs in one at a time until completely mixed. Add the vanilla extract and mix.

In a medium bowl, whisk together the flour and baking soda. Add the ½ cup of milk and mix until smooth.
Add the flour and baking soda mix to the butter mixture, and stir until well-blended.

Pour half of the batter into the prepared loaf pan. Layer half of the apple mixture on top of the batter, followed by half of the brown sugar mixture. Gently press the apples into the batter.

Add the remaining batter to the pan, followed by the remaining apples and brown sugar mixture. Lightly press the apples into the batter and swirl the brown sugar between the apple chunks and into the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the pan.

While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar with the remaining 1 tablespoon of milk. Mix until smooth, and then drizzle over the cooled bread.

Note: File Photo

SAUTEED APPLES

I can remember eating "fried" (sauteed wasn't a word in her vocabulary) apples at my grandmothers house from the time I was two years old. Grandma never used a recipe but this tastes very much like hers.

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
1/2 cup cold water
2 teaspoons cornstarch
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

1945 BREAD RECIPE

Wow! This recipe is two years older than me! Click on the picture to enlarge for easier reading.

RASPBERRY PUDDING CAKE

10-oz. pkg. frozen raspberries, thawed
1/2 cup sugar
1 pkg. Pillsbury Plus Yellow Cake Mix
1 cup water
1/3 cup oil
3 eggs
Whipped cream, if desired

Heat oven to 350 degrees. Grease 13x9-inch pan. Drain and reserve liquid from raspberries. Add water to reserved liquid to make 1 1/2 cups. In medium saucepan, combine liquid with sugar; heat and stir until sugar dissolves. Remove from heat.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Spoon raspberries evenly over batter (raspberries will not cover batter); pour warm liquid over raspberries and batter.

Bake at 350 degrees for 35 to 35 minutes or until top springs back when touched lightly in center. Serve warm, raspberry sauce side up, with whipped cream. Store in refrigerator.
12 servings

This recipe is from this book.

TABLE ETIQUETTE FROM THE 1894 WHITE HOUSE COOKBOOK

I love this bit of etiquette from the 1894 White House Cookbook:

"Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and not pour it down your throat like water turned out of a pitcher."

The 1890s White House Kitchen.

VERMONT MAPLE ICING

 I have no idea who Dorothy Lois Stead is or was. But I love collecting truly vintage recipes and this one is different than any I have.

CHOCOLATE-ALMOND-CREAM ROLL