Wednesday, May 31, 2006

Queen Cake

1/2 c Spry
1/2 t salt
1 t vanilla
1 c sugar
2 eggs, unbeaten
2 c sifted flour
2 1/2 t baking powder
3/4 c milk

Combine shortening, salt, vanilla. Add sugar, cream until light and fluffy. Add eggs, one at a time beating after each addition. Sift flour and baking powder together three times. Add alternately with milk, beating until smooth. Bake in two 8-inch layer tins 25 minutes at 375º. Put Sea Foam frosting between layers and on top.

What's Cooking at Trinity: A Guide to Good Taste

Monday, May 29, 2006

Crab Stuffed Cucumbers

3 tender young cucumbers
1 can crabmeat
3 T mayonnaise
Salt and pepper

Slice off ends of cucumbers. Remove centers with an apple corer. (Reserve centers and chop and mix with canned tomato soup for a quick, unusual soup.) Pick over crabmeat and remove and hard fibers. Mix with mayonnaise and season to taste with salt and pepper. Stuff crabmeat into hollowed out cucumbers. Score cucumber skins with a fork. Wrap stuffed cucumber in wax paper or aluminum foil and chill thoroughly. Slice and serve on crisp lettuce with a spoonful or two of sour cream.

Though not officially summertime, it already feels like it here in Texas. Once the temperature goes up, I start looking for things to make for lunch/dinner that will be cool and light. This recipe was the perfect choice. I'd made it before to take to a picnic and it was a big hit with everyone. I prefer to use fresh crab from the deli (it's usually imitation anyway) since it tends to smell a lot less 'fishy' than the canned kind. I also prefer to stuff the cucumbers with crab salad. It's a little more substantial than just mayo & salt/pepper.

What's Cooking at Trinity: A Guide to Good Taste

Friday, May 26, 2006

How to Preserve a Husband

Be careful in your selection; do not choose too young, and take only such as have been reared in good, moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles and flavored with kisses to taste; then wrap them in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years.

What's Cooking at Trinity: A Guide to Good Taste

Wednesday, May 24, 2006

Sausage Cake

1 lb. brown sugar
1 lb. bulk sausage
1 lb. box raisins
1 c water
2 eggs
3 c flour
2 t soda
1 t cinnamon
1/4 t nutmeg

Cream brown sugar and sausage. Add eggs, raisins. Sift dry ingredients and add alternately with water. Bake in tube pan 350º for 75 minutes to 90 minutes. Serve with your favorite sauce.

What's Cooking at Trinity: A Guide to Good Taste

Monday, May 22, 2006

Pork Cake

I have an old cookbook that unfortunately does not have a print date on it. Personally, judging from all the various ads inside, I'd guesstimate it to be printed around the late 40's early 50's. It's a collection of recipes by the Dorcas Circle, Women's Society of Christian Service of the Trinity Methodist Church of Highland Park, Michigan. The next two weeks will be devoted to various recipes I found interesting.

1/4 lb. fat salt pork
1/2 c boiling water
2 c sifted flour
1/3 t baking soda
1/4 t each salt, cloves, allspice
1/2 c sugar
1 egg
1/2 c molasses
1 t cinnamon
1/2 t nutmeg
1/4 lb. raisins
1/2 c currants
2 oz. citron peel and orange peel

Grind salt pork fine and pour boiling water over it. Let stand 15 minutes. Mix and sift dry ingredients. Mix with fruit. Combine egg, sugar and molasses. Add to pork and water. Gradually stir in flour and fruit mixture. Bake in deep loaf tin 1 1/2 hours in slow oven.

What's Cooking at Trinity: A Guide to Good Taste

Friday, May 19, 2006

Bread for Vitality! Part 3

*Click to enlarge

Wednesday, May 17, 2006

Bread for Vitality! Part 2

*Click to enlarge

Monday, May 15, 2006

Bread for Vitality! Part 1

Over the weekend I picked up a great little cook booklet released by the folks at General Mills, circa 1934. A mere 49¢! Let's hear it for thrift stores! Anyway, the booklet contains some laughably cheesy endorsements for bread (The title of the booklet is 109 Smart New Ways to Serve Bread) by some of the big stars in Hollywood at the time. I'll be posting 3 of them all this week in lieu of actual recipes. Today's celebrity endorsement comes from Silvia Sidney.

*Click to enlarge.

Friday, May 12, 2006

Sour Cream Salmon Loaf

I ran across this recipe recently on the side of a box of Piggly Wiggly brand cornflakes. Thought I would share it with you.

1 can (15 1/2 ox.) salmon
1 package (8 oz.) sour cream
1/2 cup melted butter or margarine
1 egg beaten
2 1/2 cups Piggly Wiggly Corn Flakes

Measure the corn flakes and then crush into crumbs. Drain off half of liquid of the salmon. Combine all ingredients. Place in loaf pan. Bake 40 minutes at 350ºF. If firmer texture loaf is desired, use less butter or margarine and 1 more egg.

Wednesday, May 10, 2006

Mocha Bundt Cake © 1985

1 package chocolate or devil's food cake mix
4 eggs
1/2 cup cooking oil
1 cup water
1 package chocolate instant pudding mix
1 tablespoon dry instant coffee
1 teaspoon vanilla extract

Turn the ingredients into the large Mixmaster Mixer bowl; blend 1 minute at low; turn the dial to medium and beat 2 minutes. Bake in a greased tube pan or Bundt mold, in a preheated 350ºF. oven, 45 to 55 minutes, or until the cake tests done with a toothpick. Let stand in the pan about 5 minutes, then turn out to cool. Makes one 10-inch cake

Note: This cake can be served plain, frosted, or glazed, as you like, or sprinkled with confectioners' sugar.

Famous Brands: Chocolate Classics

Monday, May 08, 2006

Two-Tone Fudge © 1985

2 1/2 cups sugar
3/4 cup evaporated milk
1/3 cup peanut butter
1/2 teaspoon salt
3 cups miniature marshmallows
1 6-ounce package (1 cup) Nestlé Butterscotch Flavored Morsels
1/2 cup chopped walnuts
1/2 teaspoon maple extract

1 11 1/2-ounce package (2 cups) Nestlé Milk Chocolate Morsels
1 teaspoon vanilla extract

In a large heavy-gauge saucepan, combine sugar, evaporated milk, butter, and salt. Cook, stirring constantly, until mixture comes to full boil. Boil 7 minutes, stirring constantly. remove from heat; add marshmallows. Mix until marshmallows melt and mixture is smooth. Place half the hot mixture in a bowl. Add Nestlé Butterscotch Flavored Morsels, walnuts and maple extract. Stir until morsels melt and mixture is smooth; set aside. To remaining mixture, add Nestlé Milk Chocolate Morsels and vanilla. Spread chocolate mixture into foil-lined 9-inch square pan. Pour butterscotch mixture over chocolate layer. Chill in refrigerator until firm (2 to 3 hours). Cut into 1-inch squares. Makes about 2 1/2 pounds candy

Famous Brands: Chocolate Classics

Friday, May 05, 2006

Chocolate Cappuccino Mousse Pie © 1985

1 package (8 1/2 ounces) chocolate wafers
4 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 12-ounce package (2 cups) Nestlé Toll-House Semi-Sweet Chocolate Morsels
2 tablespoons butter
4 eggs, separated

3 tablespoons orange liqueur
2 cups heavy cream
1 1/2 tablespoons powdered instant coffee
1/3 cup sifted confectioners' sugar
Ground cinnamon (optional)
Ground nutmeg (optional)
Maraschino cherry slices (optional)

Preheat oven to 325ºF. In blender container, grind chocolate wafers until crumbs are very fine. Transfer to a small bowl. Add butter, cinnamon, and nutmeg; mix well. Pat into bottom and up sides of a 10-inch pie plate. Bake 10 minutes. Remove from oven and cool completely.

In a medium heavy-duty saucepan, combine Nestlé Toll-House Sem-Sweet Chocolate Morsels, butter and egg yolks. Cook over very low heat, stirring occasionally, until mixture is melted and smooth. Remove from heat; transfer to a large bowl. In a small bowl, beat egg whites until stiff peaks form. Mix about 1/4 cup beaten egg whites into chocolate mixture. Fold in remaining egg whites and orange liqueur. In a small bowl, combine heavy cream, instant coffee, and confectioners' sugar. Beat until stiff. Reserve one cup whipped cream for garnish. Fold remaining whipped cream into chocolate mixture. Pour into prepared chocolate crumb crust. Chill in refrigerator for 15 minutes until filling is slightly set. Garnish with reserved whipped cream. Lightly sprinkle whipped cream with cinnamon and nutmeg. Top with maraschino cherry slices, if desired. Freeze at least 8 hours, or overnight. Remove from freezer to refrigerator 30 minutes before serving. Cut into small wedges. (whatever.LOL!) Makes one 10-inch pie.

*Of course, you can always bypass the homemade chocolate pie crust and buy a premade one if you want to save some time.

Famous Brands: Chocolate Classics

Wednesday, May 03, 2006

Rocky Road Brownie Bars © 1985

3/4 cup margarine
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup "M&M's" Plain Chocolate Candies
3/4 cup coarsely chopped nuts
2/3 cup miniature marshmallows

Beat together margarine and sugar until light and fluffy; blend in eggs and vanilla. Add combined flour, cocoa, soda, salt; mix well. Stir in 1/2 cup candies and 1/2 cup nuts. Spread batter into greased 13x9x2-inch baking pan. Sprinkle with remaining 1/2 cup candies and 1/4 cup nuts. Bake at 350ºF. for 15 minutes. Sprinkle marshmallows over partially baked bars, pressing in lightly. Continue baking about 15 minutes, or until edges are set. (Do not overbake.) Cool throroughly; cut into bars. Makes 2 1/2 dozen bars.

Famous Brands: Chocolate Classics

Monday, May 01, 2006

Gorp Bars © 1985

2 cups bite-size crispy cereal squares*
2 1/2 cups thin pretzel sticks, broken in half
1 1/2 cups "M&M's" Plain or Peanut Chocolate Candies
1 cup banana chips
3/4 cup raisins
1/2 cup butter or margarine
1/2 cup creamy peanut butter
5 cups miniature marshmallows

Combine the cereal, pretzels, candies, banana chips and raisins in a large bowl; set aside. Melt together butter and peanut butter in 3-quart saucepan over low heat. Add marshmallows; stir occasionally until marshmallows are melted and smooth. Immediately pour marshmallow mixture over cereal mixture, mixing until thoroughly coated. Press lightly into a greased 13x9x2-inch baking pan. Let stand until firm. Cut into bars and serve. Makes 2 1/2 dozen bars.

*I'm assuming this means something like Chex cereal.

Famous Brands: Chocolate Classics