Victory Cake With Variations
Ingredients & Directions CAKE 2 c All-purpose flour; sifted 3/4 c Beet sugar; 1 tb Level baking powder; 1 ts Vanilla extract; 1/2 ts Salt; 2 Eggs; well beaten 2/3 c Shortening; 2/3 c Milk; VARIATIONS NUT LOAF CAKE 1/2 ts Cinnamon; 1/4 c To 1 cup nuts; -PEANUT BRITTLE CAKE- 1/2 c Sugar; 1 c Crushed peanut brittle; CHOCOLATE MARBLE CAKE 1 oz Unsweetened chocolate; -CHOCOLATE SPICE CAKE- 1/2 ts Cloves; 2 oz Unsweetened chocolate; (2 1/2 ts Cinnamon; -squares) 1/4 ts Orange rind; grated -CHOCOLATE CHIP CAKE- 4 oz Semi-sweet chocolate; grated SPICY RAISIN CAKE 1/2 ts Cloves; 1/2 ts All spice; 1/2 ts Cinnamon; 1 c Raisins; chopped seeded MOCHA NUT CAKE 2/3 c Cold coffee for milk 2/3 c Nuts; chopped VICTORY: Mix and with together flour; baking powder and salt. Cream sugar and shortening until fluffy as whipped cream. (IF hard shortening is used, cream thoroughly before adding sugar. Vegetable shortenings come already creamed and should be kept at room temperature at all times.) Add vanilla extract. Stir in the well-beaten eggs. Add sifted flour mixture alternately with milk, starting and finishing with flour. Blend thoroughly between each addition, working quickly and lightly to keep the batter as smooth and fluffy as possible. Bake in a prepared loaf pan, 9x5x3″, in a moderate oven 350 F. for about 50 minutes. An 8″ square pan 2″ deep will require about the same time. Or bake in two prepared 9″ layer cake pans at 375 F. for about 25 or 30 minutes. NUT LOAF CAKES: Add cinnamon to the flour mixture before sifting. Add nuts to the finished batter. PEANUT BRITTLE CAKE: Use only 1/2 cup sugar instead 3/4 cup. Add crushed peanut brittle to finished batter. CHOCOLATE MARBLE CAKE: Divide batter in half. Melt chocolate over hot water; add to 1/2 half of batter. Drop batters by alternate tablespoo into a greased, paper-lined loaf pan. CHOCOLATE SPICE CAKE: Add cloves and cinnamon to flour before sifting. Add 1/2 grated orange rind to creamed sugar and shortening. Melt chocolate over hot water. Add to creamed mixture. CHOCOLATE CHIP CAKE: Fold semi-sweet chocolate, coarsely grated, into finished batter. SPICY RAISIN CAKE: Add cloves, cinnamon and allspice to flour mixture before sifting. Add raisins to flour and spice mixture after sifting. Fold into creamed mixture alternately with milk in the usual way. MOCHA NUT CAKE: Substitute coffee for milk. Add chopped nuts to finished batter. Yields 1 cake
Turtle Pecan Pie
Ingredients & Directions 3 c Chocolate wafer crumbs 1/2 c Butter or margarine, melted 1 1/4 c Semisweet chocolate morsels 1 c Evaporated milk 1 c Mini marshmallows 1/8 ts Salt 1 qt Vanilla ice cream, slightly -softened, divided 1 c Pecan halves, toasted Combine chocolate crumbs and butter; press into a 9 inch deep dish pie plate. Freeze for 15 minutes. Combine chocolate morsels and the next 3 ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside. Spread 2 cups of the ice cream into pieplate; cover with foil and freeze about 30 minutes. Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let unthaw slightly at least 1/2 hour before serving. Yields 1 Servings
Griddle Cakes^
Ingredients & Directions 1 pt Flour 1/2 ts Sugar 1 c Milk 1/2 ts Salt 1 tb Baking powder Sift together well the dry ingredients. Add milk to make a soft batter; bake immediately on a hot griddle. Should be 1/8″ when baked. Serve smothered in butter and maple syrup. these are the best plain hot griddle cakes without eggs and are light, tender and healthful. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Breadsticks (plain Or Seeded)
Ingredients & Directions 2/3 c Warm (110 F.) water 1 ts Salt 1/2 ts Sugar 2 tb Olive oil 1 pk Dry yeast 2 c A/P flour, or as needed OPTIONAL 4 ts Fennel or caraway seeds OR 2 tb Poppy seeds Combine the water, sugar, and yeast in a small bowl and let work till foamy, abt. 10 min. In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1 1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change to dough hook and on low speed, continue to add remainder of flour as needed to make med. stiff dough. Increase speed to med. and continue to mix untill dough cleans bowl completely. Turn into greased bowl and flip so that greased side is up. Cover bowl with plastic, and let rise till doubled in bulk. When proof is complete, punch dough down and knead in seeds if desired. Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto lightly floured working surface and divide into 32 pcs. and lay plastic over. Roll one at a time to form rope about 7 or 8″ long (they’ll be very thin). Place on lightly greased baking sheets and proof once more until doubled. Preheat oven to 325 F. Bake on shelf in center of oven untill stick are nicely browned all over. After 5 min., and without removing from oven, spray with water using trigger type sprayer OR place ice cubes in bottom of oven. Repeat after 5 more min., then complete baking. Cool on racks, store airtight. Will keep for weeks. Yields 32 servings
Little Gem Cookies
Ingredients & Directions 3 c Unsifted flour 1 c Sugar 1/8 ts Salt 1 1/2 c Unsalted butter 2 Egg yolks 1 ts Vanilla extract Raspberry preserves Pecan halves Preheat oven to 325 degrees. Line baking sheet with parchment paper. Combine first 3 ingredients using a food processor. Cut in butter until the mixture resembles coarse meal. In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. Beat until completely blended. Pinch off pieces of dough and roll into balls. Place on the lined cookie sheet. Make indentation with thumb, fill the hole with preserves and press on a pecan half. Bake for 20 to 25 minutes. Yields 1 servings
Banana And Allspice Pie
Ingredients & Directions 1 pk Frozen sweet pastry 3 Bananas; diced 2 Bananas; sliced 2 tb Ground allspice 200 ml Whipped cream 50 g Chopped walnuts 75 ml Clear honey Icing sugar Caster sugar Roll out the pastry and cut into 4 inch rings. Bake in the oven until the edges are just brown. Mixed the diced bananas with the allspice and layer this between 2 of the pastry rings. On the top layer, add the sliced bananas and drench with icing sugar. Caramelise on top using a blow torch. Mix the whipped cream with the honey and nuts, then spoon on top of the dessert. Garnish with fresh mint and/or creme anglaise. Yields 1 servings
Apple Cinnamon Tart
Ingredients & Directions 1 1/2 c Rolled oats 1 tb Plus 1/2 ts cinnamon 3/4 c Apple juice 2 lg Apples, peeled/sliced 1 ts Lemon juice, room temp 1/3 c Water, cold 1 pk Unflavored gelatin 2 c Fat-free yogurt 1/4 c Honey 1/2 ts Almond extract Preheat oven at 350. Prepare a pie plate with cooking spray. In a small bowl, combine oats and 1 tablespoon cinnamon. Toss with 1/4 cup apple juice. Press onto bottom of pie plate. Bake 5 minutes or until set. Cool. In a mixing bowl, toss apple slices with lemon juice; arrange on cooled crust in pan and set aside. In a small saucepan, combine water and remaining 1/2 cup apple juice. Sprinkle gelatin over water mixture; let stand 3 minutes to soften. Cook and stir over medium heat until gelatin is completely dissolved; remove from heat. Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well. Pour over apples in crust. Chill several hours or overnight. From Yields 10 Servings
