I'm working through the backlog of recipe requests -- if you recognize any of these recipes, please let me know!
Molasses Cake
"My mother is 92 years old and going strong. She has been talking about and searching for a recipe for the molasses a cake her mother made using cornmeal and spices. Any help in providing one will be appreciated greatly. Thanks in advance, Brenda"
Mom's Italian Soup
"I had a recipe from an Italian friend who has since passed....I'd like to make this recipe for a group of friends in her honor, but now I can't find it....please HELP!!! It was just called "MOM'S ITALIAN SOUP". I've yet to make it, so I'm not certain of the ingredients. I know it was a chicken broth-type base and had sausage-stuffed tubular pasta. Don't believe that it had much else in it besides possibly some basil. I would be VERY grateful if you could help! Marilyn"
Choreboy Pickles
"I have looked everywhere and can't find this and everyone I tell thinks I'm crazy. My grandma made pickles many years ago and she called the choreball or something like that. They were very syrupy sweet. I asked my mom a couple weeks ago, and she said grandma would boil a choreboy or choregirl copper scrubber in the syrup for whatever reason and then strain it before pouring on the pickles. Has anyone ever heard of this? MR"
Stove Top Butter Roll Dessert
"I’ve just read several recipes that you have for “Butter Roll Dessert” however they all say to bake in the oven. I was wondering if any one has a recipe where they are cooked on the stove top? My grandmother used to make these for me and she dropped them into a bubbling liquid of something and cooked them like dumplings. The rest of the recipe sounds just like what she did. Unfortunately the recipe was lost when she passed away. I always thought it must have been a southern recipe as my grandmother grew up in the Kentucky/Tennessee region. Any help would be greatly appreciated. Sandy"
Banana Bread
"Hi! I am looking for the Banana Bread recipe from the Betty Crocker Picture Cookbook circa 1956. Unfortunately, my Mother had to throw her cookbook out because a bottle of cooking oil fell on it! Thanks, Kim"
Pork Dumplings
"My grandmother used to make a wonderful dish! She would cook a pork butt (boiling it or other pork or ham pieces)…She’d just have flour in a bowl and dip the hot broth from the boiling pork/ham into the flour, mix it together and roll out dough, from which she’s cut dumplings, bug square ones, heavy and doughy and delicious…. Can you find that recipe for me, Please, Sherri"
Heaven’s Delight
"Good Day! Hope you can help. When I was a child my mother made a soupy concoction that she call “Heaven’s Delight” I can’t remember all the ingredients but I do remember that she used to cut up large colored marshmallow’s, used canned cling peaches, whipping cream and she may have used half and half too, cool whip may have been folded in too but I’m just not sure, other ingredients were added too but I just cant remember them, I do know that coconut was not added. All the ingredients were mixed in a bowl creating a soupy kind of dessert. I just wish I had the recipe. My mother has been gone for 25 years….would love to have the recipe to remember. John"
Salad with Grapes, Dates and Nuts
"My Mother made a salad that had grapes, dates, nuts and whipped cream. Do you have or know of a recipe for this. She made it when we had family dinners. Everybody loves it, because we milked and had cream to make REAL WHIPPED CREAM. Oh, it was RICH. I sure wished I could find that recipe. Thanks for your time, Rachael"
Ginger Bread Cookie
"I'm so excited that I ran across your site. I have been looking for a recipe that my Maw Maw use to make. It was like a ginger bread thick cookie. Bigger than your hand. She would use the white lard that comes in a box(not Crisco)flour, cane syrup, sugar, but that is where I stop. Can't remember what else went in the recipe. We here in the South, would get our syrup straight from the mill, Where the sugarcane was ground. There was not much liquid in this recipe, the dough was more cookie like, she scooped up a big handful and would pat it into a oval, then place it on a cookie sheet, bake it and it was so good. I have been searching for this recipe for years, have tried different ones, but never the same. I sure hope you can help me out."
Salad Cubes
"I am looking for a recipe on how to make salad cubes. I thought maybe I could use the bread and butter recipe for making these. If you know of a better one please send it along. I thank you for any help you can give. Tanya"
Fresh Apple Cake
"Back in the 1960's until the mid 1980's my mom made a raw apple cake. My brother (a chef) took the recipe to make at his bakery. He never returned it and now it is lost.
She made it with fresh apples, oil, sugar, eggs, etc. and was made in a 9x13 pan. It wasn't heavy, nor was it light. The color was a dark brown. It was the most moist cake that needed no topping of any kind. There are so many apple cakes I've tried, but the tops were crispy and the cakes were heavy. Mom's cake "sprung back" when you touched it.
I have no idea where the recipe came from and haven't found its duplicate. Any help would be so greatly appreciated. W.N."
I referred WN to our Fresh Apple Cake recipe at Heritage Recipes.
Please let me know if you recognize any of these recipes.
Holly
Wednesday, July 23, 2008
Saturday, July 12, 2008
Carrot Cake & Roger's Cream Cheese Icing Recipes
Following up on a request make by Barbara a while back, Dorothy sent me these recipes.
The following is the email Dorothy sent:
Barbara requested this recipe: Carrot Cake & Roger's Cream Cheese icing recipes out of the ( Ballinger) The Joy of Gardening Cookbook. I was wondering if this is the one she wanted.
For Preparing the Pan
1 1/2 tablespoons unsalted butter or solid vegetable shortening, softened
2 tablespoons all-purpose flour
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups grated peeled carrots (about 3 large carrots)
1 1/2 cups (6 ounces) walnuts, coarsely chopped
1 cup golden or dark raisins
For the Frosting (Makes: 3 generous cups)
1 pound cream cheese (not the whipped or reduced-fat variety) at room temperature
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar (if sugar is lumpy, sift first, then measure)
1 1/2 teaspoons pure vanilla extract
RECIPE METHOD
Preheat the oven to 350 F. with a rack in the center of the oven. Cut a 9 by 13-inch rectangle of parchment paper. Coat the sides and bottoms of the pan with some of the butter or solid vegetable shortening, then place the parchment paper liner in the pan and apply butter or shortening to the liner, too. Place the flour in the pan, shake to coat the pan with flour, then knock out the excess. Set aside.
Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Shake the contents into the bowl and set aside.
Crack the eggs into a measuring cup with a spout, stir lightly, and set aside. Place the oil, dark brown and granulated sugar, and the vanilla in a large mixing bowl. Use the mixer on medium speed to beat the ingredients together until the sugars have dissolved and the mixture is smooth except for some small lumps of dark brown sugar that might remain, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula several times while mixing. Add the eggs to the mixture and beat on medium speed until they are incorporated, about 2 minutes more. Scrape the sides of the bowl well.
Turn the mixer to lowest speed and add the flour mixture. You win have to use a rubber spatula to mix the flour into the wet ingredients. Beat until the mixture is smooth and no traces of flour are apparent, occasionally scraping down the bowl with a rubber spatula. Add the carrots, nuts, and raisins, and stir with a rubber spatula until they are just combined, about 1 minute. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted into the center of the cake comes out clean and dry, about 40 minutes.
Remove the cake from the oven and cool it in the pan for 20 minutes, then turn it out carefully onto a wire rack, remove the parchment paper liner, and allow the cake to cool completely. Frost with Cream Cheese Frosting.
The baked and cooled unfrosted cake, out of its pan, can be refrigerated, wrapped in plastic wrap, for up to 3 days. It may also be frozen for up to 3 months. Wrap the cake securely in plastic wrap and place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker. Defrost the cake in its wrapping in the refrigerator or at room temperature, and then frost it.
Lora Says: The dark brown sugar in this cake contributes not only to its moistness, but adds a deeper, mellow taste associated with homey desserts like this one.
Lora Says: Be sure to use nice, fresh, firm, bright-colored carrots for this cake. They taste sweeter and are moister than carrots that have sat around awhile.
For the Frosting: Combine the cream cheese and butter in a large mixing bowl. With the mixer set on medium high, beat the cream cheese and butter until smooth, about 1 minute. Reduce mixer speed to low, add the confectioners' sugar, and continue to beat until smooth. Beat in the vanilla until it is thoroughly incorporated.
To frost the cake, use a flexible metal spatula to spread a thin layer of frosting on the four sides of the cake, then apply the remainder to the top. Use the spatula to distribute the frosting evenly and to create a swirled effect, if desired.
The frosted cake can be covered with plastic wrap and stored in the refrigerator for up to 1 week. To avoid having the plastic wrap come in direct contact with the frosting, push about 10 toothpicks halfway into the cake at even intervals around the top. Drape a sheet of Plastic wrap over the toothpicks and loosely down the sides of the cake.
Lora Says: If you are going to transport this cake to a picnic or other informal affair, it would make sense to frost the cake in the pan after it has cooled. Cool the baked cake out of its pan on a wire rack. Rinse out the baking pan, dry it well, and invert it over the cooled cake on its cooling rack so that the pan encloses the cake. Hold the cake pan and rack together and flip the whole thing over so that the cake is back inside the pan. Use a flexible spatula to spread the top of the cake with frosting. Unless you are pretty heavy-handed with the frosting, there will be some left over, since you aren't frosting the sides of the cake.”
(Editor's Note: Not sure who Lora is!)
In the next day or so I will be posting a group of recipe requests. Visit again soon!
The following is the email Dorothy sent:
Barbara requested this recipe: Carrot Cake & Roger's Cream Cheese icing recipes out of the ( Ballinger) The Joy of Gardening Cookbook. I was wondering if this is the one she wanted.
For Preparing the Pan
1 1/2 tablespoons unsalted butter or solid vegetable shortening, softened
2 tablespoons all-purpose flour
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
4 extra-large eggs
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups grated peeled carrots (about 3 large carrots)
1 1/2 cups (6 ounces) walnuts, coarsely chopped
1 cup golden or dark raisins
For the Frosting (Makes: 3 generous cups)
1 pound cream cheese (not the whipped or reduced-fat variety) at room temperature
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar (if sugar is lumpy, sift first, then measure)
1 1/2 teaspoons pure vanilla extract
RECIPE METHOD
Preheat the oven to 350 F. with a rack in the center of the oven. Cut a 9 by 13-inch rectangle of parchment paper. Coat the sides and bottoms of the pan with some of the butter or solid vegetable shortening, then place the parchment paper liner in the pan and apply butter or shortening to the liner, too. Place the flour in the pan, shake to coat the pan with flour, then knock out the excess. Set aside.
Place a mesh sieve over a medium mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Shake the contents into the bowl and set aside.
Crack the eggs into a measuring cup with a spout, stir lightly, and set aside. Place the oil, dark brown and granulated sugar, and the vanilla in a large mixing bowl. Use the mixer on medium speed to beat the ingredients together until the sugars have dissolved and the mixture is smooth except for some small lumps of dark brown sugar that might remain, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula several times while mixing. Add the eggs to the mixture and beat on medium speed until they are incorporated, about 2 minutes more. Scrape the sides of the bowl well.
Turn the mixer to lowest speed and add the flour mixture. You win have to use a rubber spatula to mix the flour into the wet ingredients. Beat until the mixture is smooth and no traces of flour are apparent, occasionally scraping down the bowl with a rubber spatula. Add the carrots, nuts, and raisins, and stir with a rubber spatula until they are just combined, about 1 minute. Pour and scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted into the center of the cake comes out clean and dry, about 40 minutes.
Remove the cake from the oven and cool it in the pan for 20 minutes, then turn it out carefully onto a wire rack, remove the parchment paper liner, and allow the cake to cool completely. Frost with Cream Cheese Frosting.
The baked and cooled unfrosted cake, out of its pan, can be refrigerated, wrapped in plastic wrap, for up to 3 days. It may also be frozen for up to 3 months. Wrap the cake securely in plastic wrap and place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker. Defrost the cake in its wrapping in the refrigerator or at room temperature, and then frost it.
Lora Says: The dark brown sugar in this cake contributes not only to its moistness, but adds a deeper, mellow taste associated with homey desserts like this one.
Lora Says: Be sure to use nice, fresh, firm, bright-colored carrots for this cake. They taste sweeter and are moister than carrots that have sat around awhile.
For the Frosting: Combine the cream cheese and butter in a large mixing bowl. With the mixer set on medium high, beat the cream cheese and butter until smooth, about 1 minute. Reduce mixer speed to low, add the confectioners' sugar, and continue to beat until smooth. Beat in the vanilla until it is thoroughly incorporated.
To frost the cake, use a flexible metal spatula to spread a thin layer of frosting on the four sides of the cake, then apply the remainder to the top. Use the spatula to distribute the frosting evenly and to create a swirled effect, if desired.
The frosted cake can be covered with plastic wrap and stored in the refrigerator for up to 1 week. To avoid having the plastic wrap come in direct contact with the frosting, push about 10 toothpicks halfway into the cake at even intervals around the top. Drape a sheet of Plastic wrap over the toothpicks and loosely down the sides of the cake.
Lora Says: If you are going to transport this cake to a picnic or other informal affair, it would make sense to frost the cake in the pan after it has cooled. Cool the baked cake out of its pan on a wire rack. Rinse out the baking pan, dry it well, and invert it over the cooled cake on its cooling rack so that the pan encloses the cake. Hold the cake pan and rack together and flip the whole thing over so that the cake is back inside the pan. Use a flexible spatula to spread the top of the cake with frosting. Unless you are pretty heavy-handed with the frosting, there will be some left over, since you aren't frosting the sides of the cake.”
(Editor's Note: Not sure who Lora is!)
In the next day or so I will be posting a group of recipe requests. Visit again soon!
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