THANKSGIVING MEMORIES

HAPPY THANKSGIVING!

DOUBLE BOILER LEMON MERINGUE PIE

1/2 cup sifted all-purpose flour
1 1/2 cups sugar
1 cup boiling water
1/3 cup milk
3 egg yolks, beaten (save whites for meringue)
1/2 tbsp butter
juice of 2 lemons (1/4 cup)
1 baked 9-inch pie crust

Preheat oven to 300 degrees.

Combine the flour and sugar in the top part of a double boiler. Add the hot water, stirring constantly. Stir in the milk. Over hot water in the bottom of the double boiler, cook the mixture until thickened while stirring. In the small bowl where you have the beaten egg yolks, put a couple of spoonfuls of the hot mixture over the egg yolks and mix well. Add the egg mixture to the mixture in the double boiler and continue cooking till the mixture is thick enough to drop off the spoon in thick sheets. Remove from the heat and add the butter and lemon juice. Mix well. Pour the mixture into the baked pie crust. Top with the following meringue:

Meringue:
3 egg whites
4 tbsp sugar
1/4 tsp salt

Beat the egg whites until stiff. Add the salt and the sugar, 1 tbsp at a time. Beat until the whites will stand in stiff peaks when mixer is lifted and the sugar has been thoroughly dissolved. Pile the meringue onto the top of the lemon filling spreading to seal edges to the crust. Bake at 300 degrees until the meringue is golden brown, approximately 15 minutes.

 

Note: File Photo

BAKED BARBECUE PORK CHOPS

This is an old recipe from Kansas.

4 (1 lb) boneless pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
1/3 cup water
1/4 cup ketchup
2 tbsp cider vinegar
1/4 tsp celery seed
1/8 tsp ground nutmeg
1 bay leaf

Preheat oven to 350 degrees.

Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving.

Note: File photo for reference.

HONEY FRIED CHICKEN

This recipe is from an old newspaper clipping I found in my mother's home years ago.

3 lbs cut-up chicken
3/4 cup honey
3/4 to 1 cup buttermilk baking mix (such as Bisquik)
2 tsp dry mustard
1/2 tsp paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling.

Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear.

 Note: File Photo

SUMMER SQUASH CASSEROLE

I got this recipe from a lady I worked with years ago. It is good anytime of the year!

2 lbs. squash, sliced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg (8-oz) herb stuffing mix
1/2 cup melted butter

Preheat oven to 350 degrees.

In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.

 Note: File Photo

Favorite Peanut Brittle

This recipe is from an old Camp Fire Girls cookbook.

2 cups sugar
1 cup light corn syrup
1 cup water
1 lb raw peanuts
1/8 tsp salt
1 tsp vanilla extract
2 tsp butter
2 tsp baking soda

In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.

 File Photo

CABBAGE ROLLS

This recipe is from an old cookbook my mother had.

1 small head cabbage
1 lb ground beef
3/4 cup instant rice
1 onion, finely chopped
2 cups tomato juice
salt and pepper to taste

Parboil cabbage a few minutes until the leaves separate; drain. Combine the ground beef, rice, onion, salt, pepper, and enough of the tomato juice to make the mixture moist. Divide meat mixture into 6 to 8 balls and shape into thick logs. Wrap each meat log in a cabbage leaf; fasten together with a toothpick. Place cabbage rolls in a baking dish and pour the remaining juice over the top. Bake at 350 degrees for 1 hour.

Note: I like to add a little garlic to the tomato juice for added flavor.

 Note: File Photo

BRAUNSCHWEIGER BALL

This is an old Southern Indiana recipe.
1 lb braunschweiger
1 pkg (8-oz) cream cheese
milk, as needed
1/2 tbsp chili sauce
1 onion, minced
dash of garlic salt
Chopped pecans, optional
Sliced or chopped olives, optional

Mix together the braunschweiger, chili sauce, onion, and garlic salt; being sure it is mixed well. Form mixture into a ball and chill. Add enough milk to the cream cheese to make a consistency similar to frosting. Spread the cream cheese over the braunschweiger ball. Roll the ball in crushed pecans or sliced or chopped olives.

 Note: File Photo

AMISH WHITE CHRISTMAS PIE

This is a true Amish recipe from Anna Yoder who shared it with Wanda E. Brunstetter for her book of the same name. I grew up in Indiana where there are several Amish communities. Believe me, the Amish are very good cooks!

1 tablespoon Knox gelatin
1/4 cup cold water
1 cup sugar, divided
4 tablespoons flour
1/2 teaspoon salt
1 1/2 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup whipping cream, whipped until stiff
3 egg whites
1/4 teaspoon cream of tartar
1 cup flaked coconut
2 (9 inch) baked pie shells

In small bowl, soak gelatin in cold water; set aside. In saucepan, mix 1/2 cup sugar, flour, salt, and milk. Cook over low heat, stirring until mixture comes to a boil. Boil for 1 minute; remove from heat. Stir in softened gelatin. Cool. When partially set, beat until smooth. Blend in vanilla, almond extract, and whipped cream. In separate bowl, beat egg whites and cream of tartar until stiff. Add 1/2 cup sugar and beat until soft peaks form. Fold into gelatin mixture; then fold in flaked coconut. Divide equally into baked pie shells. If desired, sprinkle with additional flaked coconut. Store in refrigerator until ready to serve.

 Photo from above mentioned book.

FLORENCE'S EASY GOULASH

This recipe is from a lady who was like a second mother to me. She was the head cook at a country school back in the days when the ladies showed up at the school early and cooked a home-made lunch for the students and staff. This is one of the recipes she used. She is gone now but even into her 80s when I would go back to visit my home state she would have me over for dinner/supper and make this favorite dish for me.
I so loved this special lady.

2 lbs ground beef
1 small onion, diced
1/2 bell pepper, diced
3/4 tsp garlic powder
salt to taste
1 1/2 cups elbow macaroni
1 No. 2 can tomatoes, chopped slightly
1 lb Colby cheese, grated

Crumble ground beef and fry with onion, bell pepper, garlic powder, and salt. Cook macaroni until tender, drain. Drain excess fat from ground beef mixture. Add the macaroni and tomatoes. Stir well. Place in a baking dish and cover with the grated cheese. Bake at 350 degrees until cheese melts and is light brown (about 20 minutes).

 I don't have a picture of the dish but I do have a favorite picture of Florence. I miss her!

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY!

SHIRLEY'S ASPARAGUS CASSEROLE

This is from an old church community cookbook.

2 cans asparagus
2 tbsps milk
3/4 box cheese crackers or saltines
3 hard boiled eggs
1 or 2 pieces pimento, chopped
2 small cans English peas
2 cans mushroom soup
1/2 stick butter or margarine, melted

Preheat oven to 325 degrees.

Heat mushroom soup and milk together in a medium saucepan. Crumble crackers into melted butter and mix well. Using half of each layer asparagus, sliced eggs, peas, soup mixture, sprinkle with pimento. Repeat with remaining items. Top with crackers. Bake at 325 degrees until browned and bubbly.

AMISH BREAKFAST CASSEROLE

I got this recipe many years ago from an Amish lady where I grew up in Indiana.

8 slices of bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.

 Note: File Photo

HONEY BAKED BEANS

This recipe is from an old newspaper clipping.

4 slices bacon, diced
1/2 cup chopped onion
4 1/2 cups cooked navy beans
1/2 cup honey
1/2 cup ketchup
1 tbsp prepared mustard
1 tbsp Worcestershire sauce

Saute bacon and onion until onion is tender. In a two-quart baking dish combine all ingredients. Cover with the lid or aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake 45 minutes longer.

Yield: 4 to 6 servings

Note: File Photo

NEVER, NEVER FAIL FROSTING

This recipe, to the best of my knowledge, is from an old Midwestern church.

2 cups sugar
1/4 cup light corn syrup
1/8 tsp salt
1/2 cup milk
1/2 cup butter or margarine
2 squares chocolate

Mix in saucepan; stir over low heat until butter and chocolate are melted. Boil one minute or until a candy thermometer reads 220 degrees. Remove from heat, add vanilla and beat until thick.

Note: For a delicious white frosting, omit the chocolate and make exactly like the above.

 This is a file photo.

REQUEST

Friends,

We have a request from Lisa who is looking for a particular old cookbook. If anyone has any ideas on how to help Lisa find this book, please let me know. I will not publish her information as I am not sure she wants me to but if you can help her out, let me know and I will see she gets the information.

cookielover said...
Linda, hi, I look forward to each of the recipes you post! I have such fun reading them. I collect cookbooks, I especially love the old church cookbooks. I have been searching for this one a long time. I would love to buy I copy for myself. It is titled " Cook Book compiled by Ladies Aid Society of Zion American Lutheran Church Wyoming, Iowa 1949. The book has a red plastic spiral spine. Any help you could offer would be wonderful. Thank you so much. Please do not use my google email because I never use it myself.
A fan,

Thanks!
Linda

OLD FASHION SOFT MOLASSES COOKIES

I saw this recipe on a hand-written recipe page I belong too. These are very good cookies and would be especially good in the Fall and around Thanksgiving and Christmas. Of course they are good anytime. I do not remember who posted this or know where they got it. Love this recipe that is older than me! Since it was titled "Old Fashion" in 1947 I wonder how old it is.

OYSTER DRESSING

1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card. The picture is a file photo.

WALNUT-DATE LOAF BREAD

1 cup chopped dates
1 cup boiling water
1 tbsp vegetable oil
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup chopped walnuts

In a mixing bowl, combine the dates, water, and oil. Let stand for 10 minutes; do not drain. Add the brown sugar, egg and vanilla; mix well. In another bowl, combine the flour, baking soda, and salt. Stir flour mixture into the date mixture just until combined. Do not beat. Fold in walnuts. Transfer batter into a greased 8-inch loaf pan. Bake at 350 degrees for 60 to 65 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool ten minutes before removing from pan. Finish cooling on a wire rack.
I believe this is an old recipe from California.

 Note: File Photo

SWEET AND SOUR PORK

1 lb pork tenderloin, cut into strips
oil for browning
1/3 cup water
1 1/2 tbsp cornstarch
1/3 cup brown sugar
1/3 cup vinegar
3/4 cup pineapple juice
2 tsp soy sauce
1 cup sliced mushrooms
2 cups pineapple chunks
1 green pepper, cut in strips

Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.

 

KRAZY KAKE

This is a repeat of a post from ten years ago. It has been quite popular so I thought I would repeat it for those who may have missed it. It's not a misprint, there are no eggs.

Origin Unknown

3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
6 tbsp cocoa
3/4 cup salad oil
2 tbsp vinegar
2 tsp vanilla
2 cups water

Preheat oven to 350 degrees.

Sift flour, sugar, salt, baking soda, and cocoa powder into an ungreased 9 x 12-inch baking pan. Beat with a fork along all edges, then middle until well blended, turning pan as you beat. Bake 45 minutes.

NOTE: See the comment from edmond76 regarding better mixing instructions. Seems this recipe omitted some of the mixing instructions. Unfortunately some of these people were pretty vague. Thanks to edmond76 for pointing this out to us.

1 comment:

edmond76 said...

Add the instruction to make 3 "craters" in the dry mix. Add the oil to one, the vinegar/vanilla to one, and the water to one. Then begin the stirring.

January 13, 2009 at 9:12 PM  

  Note: File Photo

HAPPY 4TH!

Wishing everyone a safe and happy holiday.

OLD FASHION SEVEN MINUTE FROSTING WITH MARSHMALLOW FLUFF

2 egg whites
1 cup sugar
1/4 tsp cream of tartar
1/8 tsp salt
1/4 cup water
1 cup Marshmallow Fluff
1 tsp vanilla extract

Combine all ingredients except vanilla in the top of a double boiler. Place over boiling water; beat with rotary beater until mixture holds soft peaks. Remove top of double boiler from lower part; beat until mixture holds stiff peaks. Beat in vanilla.

  Note: This is a file photo.

PERSIMMON FUDGE FROM SOUTHERN INDIANA

1 cup persimmon pulp
3/4 cup butter
1 small can evaporated milk
3 cups sugar
1 jar (7-oz) marshmallow cream
1 tsp vanilla
1 box powdered sugar, sifted

Cook the pulp, butter, milk, and sugar to the soft ball stage, about 10-15 minutes, stirring constantly. Add the marshmallow cream, vanilla, and sifted powdered sugar. Mix well and pour into buttered pan. Add hickory nuts, if desired.

 Photo of fresh persimmons.

SALVATION ARMY FAMOUS DOUGHBOY DOUGHNUT RECIPE

During WWI the Salvation Army served coffee and doughnuts to the soldiers. Following is their recipe for 4 dozen doughnuts.

5 C flour
2 C sugar
5 tsp. baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 C milk
1 Tub lard

Combine all ingredients (except for lard) to make dough.

Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When finding items to cut out doughnut circles, be creative! Salvation Army doughnut girls used whatever they could find, from baking powder cans to coffee percolator tubes.)

Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually. Turn the doughnuts slowly several times.

When browned, remove doughnuts and allow excess fat to drip off.

Dust with powdered sugar. Let cool and enjoy.

This is a Salvation Army photo.

1940s OATMEAL COOKIES

MY LATE MOTHER'S APPLE PIE FILLING RECIPE

Came across this recipe in some recipes of my late mother's. I love it when I come across recipes, etc in her handwriting. I don't like apple pie so I'm sure I never tasted it.

NANCY REAGAN'S VIENNA BARS

And former first lady of America.

CHERRY POMPOMS COOKIES

1 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 teaspoon baking powder
1/2 cup cooking oil
 3 tablespoons cherry-flavored gelatin
1 (4-serving) package instant vanilla pudding mix
2 eggs, separated
3 tablespoons milk
1/2 teaspoon almond extract
3/4 cup chopped Diamond Walnuts
3/4 cup grated coconut
1 teaspoon water
2 cups flaked coconut

Oven 350 degrees                           About 42 cookies
Combine flour and baking powder. In large mixing bowl, combine oil, gelatin, pudding mix and egg yolks; blend well. Add dry ingredients, milk and almond extract; blend well. Stir in walnuts and grated coconut. Shape into balls, using a rounded teaspoonful for each. Slightly beat egg whites with water. Roll balls in egg whites, then in flaked coconut. Place on ungreased cookie sheets, pressing down to slightly flatten. Bake at 350 degrees for 12 to 15 minutes or until delicately browned.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

 While I normally do not change anything in these old recipes I did add cookies to the title of this one. That is in an attempt to keep porn from popping up. When I started posting this recipe, it seems the word cherry indicated porn. What a sick society we live in!

SPANISH CAKE

This is a 1950s era cake recipe.

PRESIDENT LINCOLN'S FAVORITE CAKE

This very old cake recipe was featured in an article of the Saturday Evening Post, February 1957. According to the article, Mary Todd Lincoln made this cake for Abraham Lincoln before they were married. He is said to have declared it, "the best in Kentucky."

HAPPY EASTER

Question About the Tennessee Jam Cake

A reader has ask if the Tennessee Jam cake (i posted the recipe last week) is like a sheet cake. Unfortunately, I have no idea. It is a very old recipe I found in my late mother's old shoebox full of recipes and clippings. As with a lot of recipes in that era the info and directions were sparse. I never remember my mother making it and I haven't as I am diabetic. DO ANY OF YOU READERS HAVE INFORMATION ON THIS CAKE OR ONE SIMILAR? 

MOM WILBURN'S CHOCOLATE MERINGUE PIE

This recipe was from the mother of the Country Music Duo and Grand Old Opry stars, "The Wilburn Brothers". I remember them being a popular country duo in the 50s and 60s. She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar
4 tbsps cocoa, level
4 tbsps flour, level
Yolks of 3 large eggs, save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9" pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:

3 large egg whites
1/4 tsp vanilla
2 1/2 tbsps sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.

 Note: File Photo

TENNESSEE JAM CAKE

This is another recipe from my late mother's shoebox collection. I love that she saved so many recipes. I doubt she ever made most of them but she enjoyed collecting them and I do, too.

MINT PATTIES

This is an old recipe from my late mother's shoebox recipe files.

NO BAKE CHEESECAKE

I saw this on the internet and I loved it, especially where the writer put "don't lose this recipe"! Not sure how old it is but it is old because very seldom do you see a recipe today calling for Dream Whip. I even had trouble finding it in the store last year for a recipe I have.

COLLEGE FUDGE

This recipe is from a very old cookbook I got in a collector set.

1 cup brown sugar
1 cup white sugar
3 tbsps cocoa
1 tbsp butter
1 cup milk
1 cup chopped nutmeats
1 tsp vanilla extract

Put the brown sugar, white sugar, and cocoa in a 2-quart saucepan; mix to blend. Add the butter and slowly pour in the milk. Stir together well. Over a low to medium heat bring the mixture to a boil. Continue boiling while stirring; cook to the soft ball in cold water stage. Cool slightly then beat until creamy. Add in the vanilla and nuts. Mix well and pour into a buttered pan to cool. Pan size will depend on whether you want thin pieces of fudge or thick pieces.

Note: File Photo

SONNY JAMES' YEAR 'ROUND STRAWBERRY CAKE

Sonny James was a very popular country music entertainer and Grand Old Opry star when I was a teenager. I got this recipe on a trip to Nashville, Tennessee in the early 70s. Sonny James said this was one of the favorite cakes served on his cattle ranch in Alabama. And he always had it waiting when his father visited for Sunday dinner.

1 pkg white cake mix
1 pkg (3-oz) strawberry jello
3 tbsps flour
1 cup salad oil
1/2 cup water
4 eggs
1 pkg (10-oz) frozen strawberries, thawed
1 stick margarine
1 box confectioner's sugar

Combine the cake mix, jello, and flour in a large mixing bowl. Add oil and water and blend well. Add eggs, one at a time, beating one minute after each addition. Fold half of the strawberries into the batter. Grease two cake pans, line bottoms with waxed paper circles and grease again. Pour in the batter. Bake at 350 degrees for about 40 minutes. Cool and spread with icing made from the margarine, sugar and remaining strawberries.

I do not have a picture of this cake so just added this clip art photo for fun.

MY FAVORITE BROCCOLI RICE CASSEROLE

This is the broccoli casserole that has been popular in my family for many, many years. I have taken this to many family meals, church luncheons, etc. over the years.

1/2 stick oleo, use part to grease 2-qt baking dish
1 small onion, chopped
1 square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg directions

Bake at 375 degrees.

Melt oleo in pan, add chopped onion. Cook over low heat until onion is transparent. Add the broccoli and continue to cook just until broccoli is separated. Add soup and cheese; mix well. Add the minute rice. Mix well and pour into the prepared baking dish. Bake at 375 degrees for 20 minutes.

Note: This casserole can be made up to a day ahead, refrigerate before baking then add 5 to 10 minutes to the baking time.

 Note: File Photo

UPSIDE-DOWN GRAPE CAKE

2 tbsps butter
3 tbsps packed brown sugar
1 1/2 cups seedless red grapes, halved
1 1/3 cups baking mix (such as Bisquick)
1/4 cup granulated sugar
1/3 cup milk
2 tbsp canola oil
1/2 tsp almond extract
1 egg

Heat oven to 350 degrees. Melt butter in an 8 or 9-inch square  or round baking pan placed in the oven. Remove pan from oven and sprinkle brown sugar over the margarine. Arrange grape halves on the brown sugar/butter mixture. In a medium bowl, mix together the baking mix, granulated sugar, milk, oil, almond extract, and egg. Beat the mixture vigorously for about a half minute. Pour batter over the grapes. Bake in a 350 degree oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Invert immediately onto a heatproof serving plate. Let pan remain in place for a few minutes, then remove. Serve warm. Add whipped cream, if desired.

 File Photo

SUBSTITUTIONS WHEN COOKING

Did you ever start to make something only to realize you didn't have a necessary ingredient? I know I have and it can be very frustrating. In going through some old cookbooks, I have figured out ways to make substitutions that won't mess up the finished product. Here are a few of them:

1 tablespoon cornstarch = 2 tbsps flour or 1 1/2 tbsps quick cook tapico
1 cup cake flour = 1 cup - 2 tbsps all-purpose flour
1 cup all-purpose flour = 1 cup + 2 tbsps cake flour
1 square baking chocolate = 3 tbsps cocoa + 1 tbsp shortening
1 cup MELTED shortening = 1 cup vegetable oil
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup buttermilk = 1 tbsp vinegar + enough milk to make 1 cup
1 cup heavy cream = 2/3 cup milk and 1/3 cup butter
1 cup heavy cream, whipped = 2/3 cup well chilled evaporated milk, whipped
1 garlic clove = 1/8 tsp garlic powder
1 tablespoon fresh herbs = 1 teaspoon dried herbs

MIZ EFFIE'S SOUR CREAM CHOCOLATE CAKE

I have no idea who Miz Effie was.

2 1/2 cups flour
2 tsps baking soda
2 cups sugar
pinch salt
3 tbsps cocoa
2 cups sour cream
4 eggs
1 tsp vanilla

Preheat oven to 350 degrees.

Sift the flour, sugar, salt, cocoa. Add cream, eggs, and vanilla. Beat well and pour into large 9x13 pan that has been greased and floured. Bake 45 minutes at 350 degrees.

FROSTING:

2 1/2 cups sugar
2 tbsps cocoa
1 1/2 tbsps white syrup
3/4 cup cream
2 tbsps butter
vanilla

Cook the first 4 ingredients to a soft ball stage. Add butter and vanilla. Cool 45 minutes before beating and pour over cake. Never stir until it has cooled about 45 minutes.

If you milk and have cream, this is an easy and good cake.

This is a file photo.

QUICK PARTY LOG

This recipe is an old one that is quick, easy, and tasty! I have had it for years.

Click on picture to enlarge for easier reading.

WISHING EACH OF YOU A HAPPY VALENTINE

1950s Candle Holders

Does anyone else remember your mother baking your birthday cake and putting the candles in these holders? Such fond memories!

Lemon Pie with Meringue

This recipe is a clipping from an old women's magazine.

1 lightly baked pie crust shell
1 1/3 cups sugar
1/3 cup cornstarch
1 1/2 cups lukewarm water
Yolks of 5 large eggs, reserve whites for meringue
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsps cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. With a wire whisk, stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil, stirring, for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.

Meringue:
Whites from the 5 large eggs used in pie
1/2 tsp cream of tartar
3/4 cup sugar

Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.

 Note: File Photo