Sunday, November 9, 2008

Ma Farley’s Whipping Cream Pound Cake

1 pound butter
1 pound sugar
6 eggs
2 tsp pure vanilla extract
½ pint whipping cream
½ tsp baking soda
½ tsp salt
1 tsp baking powder
3 cups all-purpose flour

Grease and flour a 10-inch tube pan.

In large mixing bowl, cream softened butter and sugar until pale and fluffy. Add eggs 2 at a time and mix until well incorporated. Add vanilla.

Sift flour and salt together.

Add 1/3 of the flour mixture to the wet ingredients mix lightly.
Add 1/3 of the whipping cream to the mixture and alternate another 1/3 of the flour with 1/3 of whipping cream, until all flour and cream is incorporated and batter is smooth.

Pour into greased tube pan and place into COLD oven. Bake until a cake tester inserted in the middle comes out clean. (Approximately 1.5 hours)

Cool cake, remove from pan and glaze or garnish.

Variations:

Orange Whipping Cream Pound Cake - Use Orange Extract instead of vanilla and add 1 tablespoon of orange zest to the batter

Almond Whipping Cream Pound Cake – Use Almond Extract instead of vanilla

Lemon Whipping Cream Pound Cake – Use Lemon Extract instead of vanilla and add 1 tablespoon of lemon zest to the batter.


Powdered Sugar Glaze

2 cups powdered sugar
3 tbsp. liquid (milk - water - fruit juice, etc.)
1/2 tsp. vanilla or other extract (optional)
Combine ingredients and mix until smooth. Pour glaze over cooled cake.

Grandma Meredith's Easter Eggs


1 dozen eggs
As many onion skins as you can find

Place all of the eggs and onion skins in a large pot. Cover with water and boil for 15 minutes. Drain and cool.

You will have the most beautiful russet-colored eggs for Easter.

-- Florence Augusta Siddons Meredith, 1887-1959


Grandma Meredith became ill when I was 8 years old and died when I was 10 years old. I have very few "food" memories of her. However, I do remember us each taking a small mug and filling it with cheerios. Then we would go into her living room and watch "The Lone Ranger" on television. She loved anything involving cowboys and indians. She would also take two pressed-glass wine glasses and fill them with 7-Up. We would drink our "sparkling" drinks like ladies! Grandma Meredith had a kitchen tablecloth with a red Geranium pattern. She also had Geraniums in her kitchen window. She would sit in that window and watch me play on my swing. Geraniums always make me think of her. -- Meredith Joy Sproul Friedman.

Cheese Sauce


1 cup hot milk
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup grated cheddar cheese

Scald the milk, about three minutes in the microwave. Make sure it doesn't boil over. Melt the butter in a small bowl in the microwave for about 30 seconds. Add the flour to the butter and stir until completely mixed. Stir the hot milk gradually into the butter-flour mixture until thoroughly mixed. Stir in the grated cheddar cheese until completely mixed. Return bowl to microwave and cook on high, stopping to stir every 30 seconds, until the sauce reaches the desired consistency.

-- Meredith Joy Sproul Friedman, 1948-

Various Drinks



The Virgin Cream
(Friedman Egg Cream)

1 part whole milk
2 parts cream soda

-- Stephen Barry Friedman, 1948-


The Virgin Cream

1/2 whole milk or half & half
1/2 cream soda

-- Adam David Friedman, 1983-


The Swan

20% rum
65% cream soda
15% whole milk

-- Adam David Friedman

Upon learning of a drink a friend created involving rum and cream soda, Adam tried adding milk, essentially creating a rummy version of the Virgin Cream.


The Dirty Swan

20% rum
65% cream soda
15% Irish Cream

-- Adam David Friedman

While at Field School in Wisconsin, a friend tried to order a "Swan." When the bartender did not have any milk or cream, Irish Cream was used instead. Hence the creation of a new drink, "The Dirty Swan."

Halloween Party


"There was an old man called Patrick McGillicuddy.
He was an old crank an awful old fuddy-duddy.
He took a skid while chasing a kid,
and these are the remains of the old busy-body."

1) Eyes--peeled grapes

2) Hair--rope, unknotted

3) Teeth--corn

4) Leg bone--bone

5) Veins and arteries--macaroni

6) Liver--liver

7) Hand--glove with jello

8) Tongue--oyster


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


When I was about 10 years old, in 1958, my mother, Grandma Sproul, had a Halloween party for me and my friends. We lived at 406 Clarendon Place, Orange, NJ. The house had a front to back hallway that was as wide as a room. At the back of the hallway, she had taken my brother Walter's Lincoln Log box and placed it on two saw horses, with Grandpa Sproul's help. Grandpa Meredith had made the box for Walter and it was the size of a small coffin. She arranged chairs, auditorium style, in front of the box. All of the lights were turned off and she had a candle placed at each end of the box. In the box were stored all of the items listed above. She invited us to attend the funeral of "Poor Mr. McGillicuddy." Slowly she removed each item, told us what it was "supposed" to be and had us pass the items up and down the aisles. Everyone screamed and yelled and finally laughed. With the noise and the eerie lighting, passers-by must have thought the house was haunted! The party was a huge success. -- Meredith Joy Sproul Friedman, 1948-

Tooth Powder

1 part table salt
3 parts baking soda

-- Aunt Lollie

For Rheumatism

1 quart of cooled boiled water
10 cents worth of Epsom Salts
1 head of garlic (chopped fine)
juice of 2 or 3 lemons

Let stand 24 hours.

Take a wine glassful every morning before breakfast.

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

Raspberry Almond Shortbread Thumbprint Cookies


Cookies:

2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam

Glaze:

1 cup powdered sugar
1 1/2 tsp. almond extract
2-3 tsp. water

Preheat oven to 350 degrees. In large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover and chill 1 hour.

Shape dough into 1" balls. Place 2" apart on cookie sheets. With thumb, make indentation in center of cookie (edges may crack slightly). Fill each indentation with 1/4 tsp. jam.

Bake 14-18 minutes, until edges are slightly brown. Let stand 1 minute; remove from cookie sheet. Cool completely. Mix all glaze ingredients with whisk until smooth. Drizzle over cookies.

-- Jennifer Dawn Friedman Farley, 1975-


Bruce requests these cookies every year at Christmas. They are easy to make and delicious! Besides being a yummy treat for the family, these cookies make good holiday gifts.

Fruit/Peach Cobbler


Preheat oven to 375 degrees. Melt one stick of butter in a baking dish. I use a rectangular Pyrex dish. Place 4 to 6 cups of fruit in a cooking pot. Sweeten the fruit to taste and heat on the stove. Do not boil.

Beat together:

1 cup of flour
1 cup of milk
dash of salt
1 cup of sugar
2 tsp. baking powder
1 tsp vanilla

Pour the batter on top of the melted butter in the dish. Spoon the heated fruit on top of the batter. You can use a slotted spoon for less syrup in the cobbler. Place in oven for 25-30 minutes or until nicely browned on top and bottom. I save the leftover syrup from the fruit and it can be spooned over the cobbler or over the ice cream that you might put on top of the cobbler.

-- Meredith Joy Sproul Friedman, 1948-

This recipe brings back memories of living in Northern California. In the summer, we would always take trips to Winters, California. We would know we had reached our destination when all we could see were orchards on both sides of the road. We would go to warehouses where farmers sold fruit they had harvested from their orchards. What I remember most clearly is the smell that would greet us as we entered these warehouses. The air was filled with the wonderful aroma of fresh peaches, nectarines, and apricots. We would by flats of all of these fruits, and Mom would start canning them when we got home. A treat at the end of this delicious outing was Mom's warm and buttery peach cobbler. -- Jennifer Dawn Friedman Farley