Ella Elephant Cake © 1959

Ella Elephant's easy to make
(Of course, you must use Angel Flake)
Her trunk is long for peanut swooping,
Her ears are big and always drooping!

1. Start with two cooled 9-inch round caked made from a mix or recipe. Cut a ring 1 1/2 inches wide from one layer. Cut out a third of the ring for her trunk.

2. Divide remaining piece of ring into four equal parts. Place uncut layer on a tray for the body. Use small circle for Ella's head. Add legs and a happy trunk.

3. Spread a fluffy pink frosting over cake and sprinkle Baker's Angel Flake Coconut generously over elephant. Use a big chocolate cookie for her ear...a gumdrop for the eye and a twist of licorice for the tail.

Perry the Penguin Cake © 1959

Perry's the name of this Cut-Up Cake.
Of course, he's dressed with Angel Flake.
First a coconut tummy to make him fat,
Then some gumdrops and that's that!

1. Bake and cool a 13x9x2-inch cake. From 2 opposit corners, measure 5 1/2 inches along short sides and 9 1/2 inches along long sides of cake. Cut through points on a curve as shown.

2. Cut off 2 1/2-inch triangles from corners for feet. From one corner of remaining cake, measure 3 inches along both sides. Cut across on a curve through points to make head. Place pieces as shown.

3. Spread a fluffy white frosting over cake. Top wings, feet and part of head with Chocolate Glaze*. Swirl snowy Baker's Angel Flake Coconut over chest and head. Use a silver dragée for eye, gumdrops for buttons and bill, licorice for cane.

*What is "Chocolate Glaze," and how do I make it?

Happy Birthday to Me

Mrs. Knox's Gelatine Dainties

4 envelopes Knox Gelatine
1 cup cold water
4 cups sugar
1/4 teaspoon salt
1 1/2 cup boiling water
1/2 teaspoon of peppermint extract
1 teaspoonful of cinnamon extract
Red and green coloring (liquid or paste)

Heat sugar, salt, boiling water to boiling point. Soften gelatine in cold water. Add to hot syrup. Stir until dissolved. Boil slowly for 15 minutes. Remove from fire.

Divide into 2 equal parts. Color one part delicate red, flavor with cinnamon extract. Color the other delicate green, flavor with peppermint extract. Rinse 2 pans (8" x 4") in cold water. Pour in candy mixture to depth of about 3/4 inch. Put in a cool place (not a refrigerator). Allow candy to thicken for at least 12 hours.

With a wet, sharp knife loosen around edges of pan, pull out and place on board lightly covered with powdered sugar. Cut into cubes. Roll in powdered or fine granulated sugar. (If lemon flavor is desired, add 3 tablespoons of lemon juice and 2 teaspoonfuls lemon extract to one part of candy, and leave uncolored.) Any preferred flavoring or coloring may be used. 200 pieces; uses 1 pkg.

Country Casserole © 1967

2 to 3 cups diced cooked or canned ham
6 hard-cooked eggs, sliced
1 6-ounce can (1 1/3 cups) mushroom crowns, drained
• • •
1 can condensed cream of celery soup
1/2 cup milk
2 cups grated sharp process American cheese
2 teaspoons Worcestershire sauce
5 to 6 drops Tabasco
• • •

3/4 cup dry medium bread crumbs
3 tablespoons melted butter or margarine

In 2-quart casserole, alternate layers of ham, egg, and mushrooms, starting and ending with ham. Combine soup and milk; add cheese, Worcestershire, and Tabasco. Heat, stirring till cheese is melted; pour over layers in casserole. Mix crumbs and butter; sprinkle over top. Bake uncovered in moderate oven (375º) about 25 minutes, or till heated through and crumbs are golden. If desired, trim with additional egg slices and sprigs of parsley. Makes 6 servings.

Quick Coconut Fudge

1/4 cup hot mashed potatoes
1 teaspoon melted butter
1 3/4 cups (1/2 pound) sifted confectioner's sugar
1/2 teaspoon vanilla
Dash of salt
1 1/2 cups Baker's Shredded Coconut
4 squares Baker's Dot Chocolate

Mix potatoes and butter together in bowl. Add sugar gradually and beat until throroughly blended. Add vanilla, salt, and coconut. Pack into a greased 8x4-inch pan.

Heat chocolates over boiling water until partly melted. Remove from boiling water and stir rapidly until entirely melted. Spread over top of coconut mixture. Let stand until chocolate is firm. Then cut in squares. Makes 24 pieces.

Chicken-a-la-king Casserole © 1967

1 5- or 6-ounce package medium noodles
• • •
1 can condensed cream of chicken soup
1 6-ounce can (2/3 cup) evaporated milk
1 teaspoon salt
1 1/2 cups shredded process American cheese
2 cups diced cooked chicken or turkey
1 cup celery slices
1/4 cup diced green pepper
1/4 cup diced pimiento
1 cup slivered blanched almonds, toasted
• • •
Buttered bread crumbs

Cook noodles in boiling salted water till tender; drain. Form in nest in greased 2-quart casserole. Mix soup, milk and salt; heat, stirring constantly. Add cheese: stir till melted. Add remaining ingredients except 1/2 cup of the almonds and the crumbs; pour over noodles. Top with crumbs and remaining almonds. Bake uncovered in hot oven (400º) about 20 minutes. Makes 6 servings.

Cheese Dreams

1 tablespoon butter
1 beaten egg
1/4 teaspoon salt
1/2 teaspoon mustard
1/4 teaspoon paprika
1 teaspoon Worcestershire sauce
2 cups grated cheese
6 slices bread
6 slices bacon

Add butter, egg and seasonings to cheese and mix to a paste. Spread on bread and place bacon on top. Bake in hot oven (400º F) for 5-8 minutes.

Birthday Cake

To commemorate my upcoming birthday, I'm conducting a poll on various character cakes that can be made from common-shaped cake pans (square, circle, rectangle). The cakes are in one of my favorite little cookbooklets, issued by Baker's Coconut in 1959.

I will post the winners every other day, according to popularity, beginning on my birthday, Wednesday, September 28th. In the meantime, go vote and come the 28th we'll all have cake!

Doris' Sea Foam © 1976

2 cups light brown sugar
3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1 1/2 cup water
2 egg whites
Pinch of salt
1 1/2 teaspoon vanilla
1 cup chopped nuts

Cook sugars, corn syrups, and water to 238º F. Combine salt and egg whites and beat until stiff peaks form.

Pour cooked mixture slowly into egg whites beating continuously. Continue beating until candy loses its gloss and holds its shape when dropped from a spoon.

Add vanilla during the latter part of beating. Blend in nuts with a spoon. Drop pieces the size of a teaspoon on waxed paper or buttered cookie sheet, or pour all the candy into a buttered pan and cut when set.

Tomato Soup Cake

2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon powdered cloves
1/2 teaspoon cinnamon or mace
1 can (1 1/4 cups) condensed Campbell's Tomato Soup
1/2 teaspoon nutmeg
1 cup seedless raisins*
1/2 cup shortening
1 cup granulated sugar
2 eggs well beaten

Sift together flour, baking powder, soda and spices. Wash and cut raisins. (Roll in a small amount of the flour mixture.) Cream shortening; add sugar gradually; then eggs, mixing thoroughly. Add flour mixture alternately with soup; stirring after each addition. Fold in raisins. Pour into two greased and floured 8-inch layer pans; bake ina moderate oven (375º F.) about 35 minutes, or until done. 8 servings. Frost as desired.

*I prefer to use white raisins when I make this cake. At the risk of sounding pretentious, I find them (visually) less intrusive, if that makes any sense.

Cheddar Turkey Casserole © 1967

There's a quick soup sauce beneath, crushed cheese crackers atop--

1 cup packaged precooked rice
2 tablespoons instant minced onion
1/2 10-ounce package frozen green peas, thawed and broken apart (about 1 cup)*
4 to 6 slices cooked turkey or 2 cups diced cooked turkey

• • •

1 11-ounce can condensed Cheddar cheese soup
1 cup milk
1 cup finely crushed rich round cheese crackers
3 tablespoons butter or margarine, melted

Prepare rice according to package directions, adding the instant minced onion to the boiling water. Fluff cooked rice with a fork and spread in a greased 10x6x1 1/2-inch baking dish. sprinkle with peas, then cover with turkey. combine crumbs and butter; sprinkle over casserole. Bake in moderate oven (350º) for 35 minutes or till heated through. Makes 4-6 servings.

*Or use 1 cup drained canned peas.

India Relish

6 pounds (22 medium) green tomatoes
1/2 pound (3 medium) onions
1 large stalk celery
1/2 pound (2 medium) sweet red peppers
1 medium green pepper
1 2/3 cups sugar
1 3/4 cups Heinz Distilled White Vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1 1/2 teaspoon celery seed
3 tablespoons salt

Wash, quarter and remove stem end from tomatoes; peel and quarter onions; wash celery; wash, quarter and remove seeds from peppers. Put all vegetables through medium grind of food chopper. Drain off excess liquid. Heat sugar and remaining ingredients to boiling. Add vegetables and boil gently 10 minutes, stirring occasionally. Quickly pack one hot, sterilized jar at a time. Fill to 1/8 inch from the top. Be sure vinegar solution covers the vegetables. Seal each jar at once. Makes 5-6 pints.

Lasagne Casserole © 1967

1 pound Italian sausage, bulk pork sausage, or ground beef
1 clove garlic, minced
1 tablespoon parsley flakes
1 tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/3 cups) tomato paste
10 ounces lasagne or wide noodles
3 cups cream-style cottage cheese
2 beaten eggs

1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley flakes
1/2 cup grated Parmesan cheese
1 Pound Mozzarella or American cheese, sliced very thin

Brown meat slowly, spoon off excess fat. Add next 6 ingredients. Simmer uncovered until sauce is thick, about 30 minutes, stirring occasionally.

Cook noodles in boiling salted water till tender; drain; rinse in cold water. Meanwhile combine cottage cheese with eggs, seasonings, and Parmesan cheese. Place half the cooked noodles in a 13x9x2-inch baking dish; spread half of the cottage cheese mixture over; add half of the Mozzarella cheese and half the meat sauce. Repeat layers. Bake in moderate oven (375º) 30 minutes. Let stand 15 minutes; cut in squares. Makes 12 servings.

*It may sound strange to use cottage cheese in lieu of ricotta cheese, but it's actually really good. I actually prefer it to ricotta and I normally do not like cottage cheese!

Busy-Day Cake

FEATURING: Fry's Unsweetened Cooking Chocolate -- package vanilla pudding -- 1 package cake mix
- Place in saucepan... 1 package vanilla pudding
- Gradually add, stirring constantly... 1 1/4 cups strong coffee, 1/3 cup milk or cream
- Cook slowly until thick. Divide micture into two parts.
- To one part, add, stirring until blended... 2 squares (1 ounce) Fry's Unsweetened Cooking Chocolate
- Cool both mixtures, stirring occasionally.

Prepare and bake according to directions on one package white cake mix. Spread coffee-cream mixture between layers and chocolate cream on top. Decorate with Fry's Semi-Sweet Chocolate Chips.

Let Them Eat Cake!

I'd like to thank Lisa over at Cake Fun for choosing my lil' ol' blog as one of her 5 new blog recommendations, in honor of Blog Day (August 31st). I appreciate it a lot! Thank you! :)