Saturday, September 13, 2008

Devils Food Cake


Mixture #1
1/2 cup cocoa or 2 squares chocolate
1/2 cup sugar
1/2 cup milk

Mixture #2
1/4 lb. butter
1 cup sugar

Have ready:
2 eggs (beaten)
2 cups flour (sifted)
1 tsp. baking powder
2 tbls. cold water
1 tsp. vanilla
1 cup milk

Heat mixture #1 on a small flame. Cream mixture #2. Pour first mixture into second mixture. Add eggs and mix. Combine flour and baking powder. Add flour and milk alternately to mixture: mix well. Add water and vanilla. Pour into a buttered pan (like a Bundt pan). Bake at 350 degrees for 1 hour. Cool in pan 10 to 15 minutes. remove and continue cooling on cake rack.

-- Ida Cohen Schoenkoepf

Rice Pudding


1/4 lb. butter
2 qts. milk
1 cup rice (uncooked)
3 eggs
2 tsp. vanilla
1 cup sugar

Put the milk in a large pot. Add butter and heat milk until butter melts. Add raw rice. Stir and simmer until milk is absorbed, about 1 hour.l Stir frequently since milk and rice can begin to burn on the bottom. Beat eggs with vanilla and sugar. When rice is creamy, remove from heat and add egg mixture. Cook about 1 minute more. Pour into serving bowl. Sprinkle with cinnamon.

-- Jeanne Schoenkoepf Friedman Ronner, 1929-

This was a favorite of mine while growing up. I always loved it when my mother would make some of this delicious rice pudding! -- Stephen Barry Friedman, 1948-

Banana Pudding


1 1/2 cup sugar, divided
2/3 cup flour
dash salt
6 eggs, separated
4 cups milk
1 tsp. vanilla
45 Nilla Wafers, divided
5 ripe bananas, sliced, divided

Mix 1 1/4 cup sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 Nilla Wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard.

Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges.

Bake at 350 degrees for 15 to 20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers.

Makes 8 servings.

-- A favorite of Bruce Alexander Farley, b.1969, from the Nilla Wafer box.

Thursday, September 11, 2008

Raisin Cake


1 2/3 cups seeded raisins
1 1/2 cups water
1/2 cup butter
1 cup sugar
2 eggs, well beaten
2 cups sifted flour
1/4 tsp. salt
1 tsp. baking soda

Put raisins in a saucepan with the water, bring to a boil, cover and simmer for 10 mins. Drain the raisins, reserving 1/2 liquid. Cool the raisins and liquid. Cream butter and sugar, add eggs and beat until light. Sift dry ingredients to the first mixture alternately with the raisin liquid, mixing until smooth. Stir in raisins. Pour into a greased 9" x 5" x 3" loaf pan, lined on the bottom with waxed paper, and bake in a slow oven, 325 degrees, for about 1 hour.

-- Florence Jessie Meredith Sproul, 1914-2004


Both Grandma and Grandpa Sproul loved this cake and it was a pleasure for Grandma to make it for them. They enjoyed it so much that a raisin cake was often available for nibbling.

When Grandma lived in her little house in Crestwood, the Crestwood Clubhouse Board asked her to bake a cake for a Cake Sale. Unsurprisingly, she baked her favorite--the Raisin Cake. She delivered her cake and, while there, observed what else was for sale. She looked all around and then proceeded to the nearby flea market. When she came back to the Cake Sale, Grandma decided that the Raisin Cake was the best thing she had seen all day, and with that decided upon, she bought it! She promptly took it home and ate the whole thing!

Mayonnaise Cake


Combine and sift together in a bowl:

2 cups sifted flour
1 cup sugar
1/4 tsp. salt
2 tsp. baking soda
1/2 cup cocoa

Add and blend well:

1 cup mayonnaise
1 cup cold water
1 tsp. vanilla

Makes two 8" layers. Bake about 30 minutes at 350F.

-- Florence Jessie Meredith Sproul, 1914-2004


This is a very simple, dark, and chocolate-y cake. Grandma Sproul baked this frequently. But instead of making two layers, Grandma would use one rectangular pan. This cake is so rich that once iced, a single layer is all that you need.

Cinnamon Rolls -- No-Knead

1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt
1 cake or 1 pkg. yeast
1 egg
3 cups flour
2 tbsp. butter
1/4 cup sugar
1 tsp. cinnamon
1/4 cup nuts

Blend together:

1/2 cup scalded milk
3 tbsp. shortening
3 tbsp. sugar or honey
2 tsp. salt

Cool to lukewarm by adding 1/2 cup of water. Add 1 cake or 1 pkg. yeast; mix well. Add gradually 3 cups of flour. Mix until dough is well blended. This dough will be softer than a kneaded dough. Roll out on well-floured board to 18x12" rectangle. Spread with 2 tbsp. melted butter and 1/4 cup of sugar, 1 tsp. cinnamon and 1/4 cup of nuts. Roll as for jelly roll and cut into 1 inch slices. Place cut side down in greased 12x8x2" pan or in greased muffin cups. (You can also put brown sugar or honey in the bottom of pan and invert when you take out of oven). Let rise in warm place (80 to 85 degrees) until light, about 1 hour. Bake in moderate oven (375 degrees) for 25 to 30 minutes.

-- Florence Jessie Meredith Sproul, 1914-2004


The Honey Cinnamon Rolls were a personal favorite of mine. I preferred the gooey honey or brown sugar over the outside. Mom made these a lot in Orange, NJ. A lot of baking was required as there were four adults and two children to feed. Grandpa Meredith always loved a good coffee cake or sweet roll for breakfast. Grandma Meredith would have a crumb cake delivered by the "Dugan's Bakery" man each week. She and Mom would also have orders for Christmas Stollen in December and Hot Cross Buns at Easter. The Dugan's Man would arrive with a huge metal-handled tray filled with baked goods for sale. He would drop it down on the floor by the back door and we would pick what we wanted for the week. It was an exciting day for a small girl. -- Meredith Joy Sproul Friedman

Three Egg Cake


from the Betty Crocker Cookbook copyright 1942-25c

3/4 cup shortening
1 1/2 cup sugar
3 eggs
2 1/2 cups sifted Gold Medal Flour
3/4 tsp. salt
2 1/2 tsp. baking powder
1 cup thin milk
1 tsp. flavoring (vanilla)

Grease two round 9" layers or an 8x12" oblong pan. Preheat oven to 350 degrees. In a large mixing bowl, cream the shortening and sugar until very fluffy. Break eggs into a separate bowl and mix. Add eggs to shortening and sugar and beat them in well. Sift together the flour, salt and baking powder. Stir in the dry ingredients alternately with the milk. Add the flavoring. Beat batter just a few strokes to be sure it is smooth. Pour into prepared pans. Bake layers for 30-35 minutes and oblong pan for 40-45 minutes.

--When we lived in Orange, NJ, my mother would always keep two cakes on the counter in the butler's pantry. There was one that was currently being eaten and one in reserve. We lived one block from Orange High School and our house was the first stop for Walter and his friends on their way home. Our family and the extra teenage boys could eat through quite a few cakes. This recipe was one of several that kept the pantry stocked." -- Meredith Joy Sproul Friedman, 1948-

Hermits or Mincemeat Cookies


Hermits

1 cup shortening
2 cups brown sugar
2 eggs
3 1/2 cups flour sifted
1 tsp. baking soda
1 1/4 cups chopped nuts
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup cold coffee
2 1/2 cups seeded raisins

Dates may be used in place of the raisins.

Cream butter and brown sugar. Beat in eggs. Combine dry ingredients, flour, soda, salt, nutmeg and cinnamon. Save about 1/4 of a cup of the dry ingredients. To the creamed mixture, add the dry ingredients alternately with the coffee. Dredge the raisins and nuts in the 1/3 cup of reserved dry ingredients and add last. Drop by the teaspoonful on a greased or lined cookie sheet.

Bake 8 to 10 minutes. Temp. 400F.

Makes 7 to 8 dozen.


Mincemeat Cookies

Same as Hermits but use mincemeat juice with coffee for liquid. Use 2 cups of well drained mincemeat in place of the raisins and omit the spices.

Bake about 15 minutes.


-- Florence Jessie Meredith Sproul, 1914-2004

Grandma Sproul loved to make either of these cookies at Christmas.

Saturday, September 6, 2008

Fruit Cake



2 cups dried apples or apple sauce
1 cup molasses
1 cup butter
1 1/2 cups sugar
3 eggs--add apples and molasses
1 lb. raisins
1 lb. currants
1/4 lb. candied peel mix with flour-1 cup
1 cup nuts
4 cups flour
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1 cup of coffee with 2 tsp. soda dissolved in coffee

Bake 1 1/2 hours in moderate oven.

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Crumb Coffee Cake


3 cups flour
2 cups sugar
1/2 cup butter
1 cup milk
2 eggs
2 tsp. baking powder

Mix all dry ingredients together then add beaten eggs and milk.

Take 3/4 cup of dry mixture out for top of cake.

-- Lenora Elizabeth Meredith Krienke, "Aunt Len," 1893-1981

Peanut Butter Cookies


1/2 cup peanut butter
2 tbsp. butter
1 square chocolate
1 cup sugar
1 egg
1/4 cup milk
2 tsp. baking powder
1 cup flour
vanilla

Melt the chocolate in the butter over a double boiler (can be microwaved). Place melted mixture in a large bowl. Add peanut butter and sugar; mix; add egg and continue to mix; add baking powder to the flour; add flour mixture and milk alternately to the peanut butter mixture; add vanilla; beat until thoroughly mixed. Drop by spoonful on a greased or parchment lined cookie sheet. Bake at 375 degrees for 10 minutes.

-- Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Lemon Filling for Layer Cake



To the juice and rind of 2 lemons and 1 orange--about 1 cup, add 1 cup of water, 1 cup of sugar and 2 tbsp. of cornstarch. Bring to a boil and simmer until clear and thickened. Cool slightly and spread between layers.

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

from her mother

--Florence Augusta Siddons Meredith, "Grandma Meredith," 1887-1959

Peach Custard Cake


1 1/2 cups flour
1/2 cup soft butter
1/2 cup sugar
1 egg
1/2 tsp. salt
1 can sliced peaches--14 oz., drained
1/2 tsp. cinnamon
1 cup evaporated milk

Mix flour, salt and butter like coarse meal. With the back of a spoon, press the mix firmly on the bottom and half-way up the sides of a buttered 9" pan.

Drain the sliced peaches well. Save 1/2 cup of the juice.

Arrange the peaches on the crust, sprinkle with 1/2 cup of sugar and 1/2 tsp. cinnamon.

Bake at 375 degrees for 20 minutes.

Mix 1/2 cup of juice, 1 egg slightly beaten and milk. Pour over peaches.

Bake 30 minutes longer or until the custard is firm (except in middle--that becomes firm on standing).

Serve warm or cold.


-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

Camping Cake (Bundt Kuchen)


1 cup butter
2 cups sugar
1 1/2 tsp. vanilla
4 eggs, separated
3 1/2 cups sifted cake flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 cup milk

Cream butter, sugar and vanilla. Blend in egg yolks, one at a time. Sift together flour, baking powder and salt; add alternately with milk, mixing well after each addition. Fold in stiffly beaten egg whites. Pour into grease and floured 10" bundt or tube pan. Bake at 350 degrees, 1 hour. Cool 10 minutes. Turn out of pan and glaze.

Glaze:

1 1/3 cups sifted confectioner's sugar
1/4 tsp. vanilla
2 tbsp. milk
Dash of salt

Combine ingredients; mix until well blended; drizzle over cake.

-- Florence Jessie Meredith Sproul, "Grandma Sproul," 1914-2004

Grandma Sproul would make this cake before we would go camping in California. She kept it in a BIG brown tin. It would taste so good after a day in the woods.

Apple or Peach Cake


1 cup flour
1 tsp. baking powder
1/2 cup shortening
1/2 cup milk
1/2 cup sugar
1/2 tsp. salt
1 egg

Peel and slice apples or peaches. Mix them in cinnamon and sugar.

Sift dry ingredients. Cut in shortening. Beat egg slightly and combine with milk. Add to dry ingredients and mix. Arrange fruit slices on top. Sprinkle with a mixture of sugar and cinnamon. Dot with butter and bake 45-minutes at 375 degrees.

Canned fruit may be used.

-- Dorothy Anna Olsen Sproul, "Aunt Dot," 1914-

Mince Meat

1 box currants
1 box seeded raisins
1 box seedless raisins
1 pkg. citron (candied) (Dromedary-4 oz.)
1 pkg. lemon peel (" ")
1 pkg. orange peel (" ")
1/2 cup wine
6 cups of apples cut in small pieces (6 oz.)
8 apples--tart--grannies
3 tablespoons molasses
1 cup brown sugar
1/2 glass currant jelly (can be omitted)
1 tsp. of mace (scant), allspice, cloves, nutmeg, cinnamon, salt
1 cup or more of cider to moisten

Butter can be used if desired; a little on top of each pie after being filled.

-- Laura Katherine Siddons Nieser, "Aunt Lollie," 1891-1963

"No meat, My Own"

Brownie Pie


3 egg whites
dash salt
3/4 cup sugar
3/4 cup fine chocolate wafer crumbs
1/2 cups chopped walnuts
1/2 tsp. vanilla
sweetened whipped cream


Beat egg whites and salt until soft peaks form; gradually add sugar, beating until soft peaks form. Fold in crumbs, nuts, and vanilla; spread evenly in lightly buttered 9-inch pie plate. Bake in slow oven (325 F) about 35 minutes. Cool thoroughly. Spread top with sweetened whipped cream; chill well, 3 to 4 hours. Trim with curls of shaved unsweetened chocolate.


Meredith would ask her Mom, Grandma Sproul, to make this recipe for her. It turns out that this was originally Aunt Lollie's recipe.