White Cake
Ingredients & Directions 1 1/2 c Floour 2 1/2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1 c White sugar 1/2 ts Vanilla 2 Eggs 3/4 c Milk Mix dry ingredients together. In a seperate bowl mix shortening, sugar and eggs; add vanilla. Add dry ingredients and milk alternately and beat until smooth. Pour into a 8″ x 8″ well greased cake pan. Bake for 45 minutes at 350 F. Yields 1 Servings
Mom's Cookie Press Shortbread
Ingredients & Directions 2 c Brown sugar, sifted 4 c Butter 8 c Flour 2 ts Salt (omit ?) 1 c Cornstarch 1 c Icing sugar Directions: Mix well, put in cookie press and put cookies on ungreased cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown too much. Yields 2 Servings
Pumpkin Pecan Torta
Ingredients & Directions 6 tb Flour 1 ts Baking powder 1 ts Ground cinnamon 1/4 ts Ground cloves 4 Eggs,; separated 2/3 c Sugar 1 c Solid pack canned pumpkin 1/2 ts Vanilla extract 1/2 c Ground pecans Preheat oven to 350 degrees. Butter and flour a 9- inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended.~ Stir in flour mixture. Fold in egg whites and pecans. Pour into the prepared pan. Bake for 40 – 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar. Yield: 8-10 servings~ Yields 1 Servings
Southern Cornbread Dressing
Ingredients & Directions DRESSING 1 Pan Cornbread 8 Slices white bread, toasted 1 Onion, Chopped 2 Ribs celery, Chopped 2 Eggs, hard Boiled 4 Eggs, slightly beaten 3 c To 4 c chicken/turkey broth 1/2 Stick margarine 1 tb Crumbled sage leaves Salt Pepper CORNBREAD 1 1/2 c White self-rising cornmeal 3/4 c Flour 1 Egg, slightly beaten 1 c Buttermilk DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less. Yields 12 servings
Fudge Pie
Ingredients & Directions 2 Chocolate squares-unsweeten 1/4 lb Butter 1 1/2 c Sugar 1 ts Vanilla 1 tb Flour 4 Eggs Pinch of salt Melt chocolate and butter together. Add sugar and salt to beaten eggs, add melted ingred. Stir in flour, add vanilla. Bake in greased pie pan for 25 min. in 350 degree oven. Reduce to 250 degree and bake 15-20 min. longer. From Yields 4 Servings
Honey Cake
Ingredients & Directions 4 Eggs 3/4 c Sugar 1 c Honey (12 oz.) 1/3 c Salad oil 3 c Flour 1/2 ts Salt 2 ts Baking powder 1 ts Baking soda 1/2 ts Ground clove 1/2 ts Ground allspice 3 ts Instant coffee 1 c Hot water Anyway, this is the honey cake I’ve made for the last 14 Rosh Hashanas in a row. It’s so good all my friends have copied it as well and every year at this time I always get a few phonecalls from some I haven’t seen in years saying “I just put YOUR cake in the oven and thought I would call to wish you a happy holiday.” Magical qualities here… Preheat the oven to 325 F. Set out a baking pan with a 7-cup capacity (7 1/4″ x 7 1/4″ x 2″). Grease lightly and set aside. Prepare a string cup of coffee with the hot water and instant coffee. Cool. Separate the eggs. Put the yolks in a big mixing bowl and the whites in a medium one. Beat the yolks with the sugar until creamy. Add the oil and then the honey — beating after each addition. Beat until the mixture is smooth and creamy. Sift the flour and measure 3 cups. Combine with salt, baking powder, baking soda and spices. Add the dry ingredients to the egg-honey mixture alternately with the coffee, stirring with a spatula or wooden spoon. Stir only until all the ingredients are well blended. Do not overmix. Clean and dry the beaters. Whip the egg whites until stiff and can hold their shape. Add, one-third at a time, to the batter. Fold in gently, until the batter is smooth. Pour into the greased pan and bake in the preheated oven for about 80 to 90 minutes. The cake is done when a toothpick comes out dry and clean. This cake keeps well. In fact, it improves with a little aging, so bake several days ahead. This will allow the cake to acquire full flavor and typical texture. Yields 1 Servings
Double-boiler Bread Pudding
Ingredients & Directions 1 c Brown sugar, packed 3 sl White bread, buttered -cut into 3/4-in. cubes 2 Eggs 2 c Milk 1/2 ts Salt 1 ts Vanilla Place brown sugar in top of double boiler. Place bread cubes on top of sugar. Beat eggs with milk, salt and vanilla and pour over bread. Place over simmering water, cover and cook 1 1/2 hours. Do not stir. Brown sugar forms sauce in bottom of pan. Turn pudding into serving dish. Yields 6 Servings
