Thursday, February 22, 2018

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

Tuesday, February 20, 2018

HAM AND CHEESE POTATO SOUP

Origin Unknown

3 to 4 medium red potatoes
2 cups water
1 small onion
3 tbsps butter
3 tbsps flour
dash crushed red pepper flakes
1/8 tsp freshly ground black pepper
3 cups milk
1/4 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan; add the potatoes and cook until they are tender. Drain, reserving the liquid. Set the potatoes aside. Measure 1 cup of the cooking liquid, adding water if necessary; set aside.

Peel onion and finely chop. Melt butter in saucepan over medium heat. Add onion to butter and cook stirring frequently until the onion is translucent and tender, but not brown. Add flour to the saucepan and season with pepper flakes and pepper. Cook 3 to 4 minutes then gradually add the potatoes, reserved liquid, milk, and sugar. Stir mixture well. Add in the ham and cheese. Simmer over low heat for about a half hour, stirring frequently. Garnish as desired, if you want.


Note: File Photo

OLD FASHION BANANA CREAM PIE

2 cups milk
3 egg yolks, save whites for another use
1 tbsp butter
1/3 cup flour
1/8 tsp salt
2/3 cup sugar
1 tsp vanilla
2 bananas, sliced
baked pastry shell

Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie.

Monday, February 19, 2018

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


Sunday, February 18, 2018

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.

Saturday, February 17, 2018

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.

Thursday, February 15, 2018

HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook. The photo is a file photo from Mr. Food.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

Tuesday, February 13, 2018

1950s Candle Holders

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

OLD RECIPE FOR BEET SOUP

I saw this on the internet and knew I needed to share it with you, my readers.