Melodi
Disaster Cat
This is the second time I've tried to post this - I'm posting some recipes to a facebook page I'm on and since it is the baking season I'd thought I'd put some of them here too.
We can do this as kind of a cake and cookie baking thread if we like - just in time for the Holidays!
Family recipes encouraged, or just your favorites.
My favorite Banana Cake (1956 Joy of Cooking slightly modified) #fillmyjarnov18 #recipe
1 1/2 cups sugar
beat /cream with
1/2 cup butter
Add sugar gradually and beat with electric mixer (you really want it for this recipe) until creamy.
Now beat in one at a time
2 Eggs
add:
1 tsp vanilla
1/4 cup sour milk or buttermilk
2 to 6 mashed bananas
(the more bananas the softer and more banana filled the cake - this is what makes this MY recipe secret - original calls for 2 bananas I always try for 3 to 6)
Dry ingredients (original recipe has a lot of shifting I don't find that required for this cake - just whisk everything well)
2 1/4 cups flour (more or less start with this)
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
Slowly add dry ingredients to liquid ingredients while using the electric mixer until well blended.
The original recipe has the wet and dry ingredients added slowly and alternating with each other - I have found this makes NO visible difference in the taste or texture of the cake so I no longer bother with this step but again cook's choice.
Makes one 9 x 13 pan, I cook at between 325 and 350 for 40 to 50 minutes but you can check at 30.
my family never frosted this cake but you can use any white or caramel icing if you like. I either glaze it (about 1 1/2 cups powdered sugar and some hot water or cream to a thin consistency) or just dust with powdered sugar.
You can make this into a 2 layer cake using 2, 8-inch cake pans.
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Ginny's Carob Cake (Ginny was what her friends called my Mom)#recipe #fillmyjarnov18 #baking
9 x 13 or 2 layers (8 inch pans)
1 cup butter
2 cups sugar
4 eggs
2 cups flour
1 cup carob powder
1 tsp baking soda
1tsp salt
1 cup buttermilk or sour milk
2 tsp vanilla
Cream butter and sugar then add eggs and beat well (use an electric mixer if you have one). Combine dry ingredients and sift or whisk well, add to creamed butter alternately with milk, add vanilla and beat well (and again electric mixer is helpful).
Pour into greased pan(s) and bake at 350 for at least 25 to 30 min (my 9 x 13 take 40 min) you can test for done with a toothpick but wait at least 25 minutes so the cake doesn't fall.
That is the basic cake - the original had all whole wheat flour and was really dry; I often use 5 or 6 eggs because we have our own chickens and commercial eggs even in the 1960s were larger.
Frosting next
Ginny's Carob Cake Frosting - modified from the 1956 Joy of Cooking (original was Chocolate Butter Icing)#fillmyjarnov18 #recipe
1/4 cup Carob powder
1/8 tsp salt
2 to 3 tablespoons butter
add:
1/4 hot water (coffee or cream)
1 tsp vanilla (per my Mom)
shift or whisk and add gradually to this
2 cups powdered sugar (icing sugar over here)
I find using the electric mixer makes a smoother icing and you may find you need to add a bit more or a bit less powdered sugar to get it the way you like.
The original recipe used chocolate squares (and I've done this with carob) and melt it on the stove with the butter then add the other ingredients and keep stirring until removing from the heat to put on the cake - both ways work and I find the mixer version using powdered carob or chocolate to be easier.
Cooks choice on that one.
---------------------
Mom Zimmer's Lumber Jack Cake
#fillmyjarnov18 #recipe #baking
I got this recipe from a woman who was born in 1900 and made it for her kids during the Great Depression) it is very simple but very-very good - the secret is soaking the fruit in hot water
! cup raisins - cooks in 2 cups of water until water is very dark and raisins are big!
Add together
1 Cup raisin water (juice they were cooked in)
1/2 cups melted shortening (I use butter today)
Add Raisins to:
1 1/2 cup flour
1 tsp soda
1 tsp salt
1 1/2 cups cinnamon
1 cup sugar
Mix everything together until well blended (you discard the extra juice or reserve for another dish).
Makes one 8 by 8-inch cake (square or round pan)
Cook at 350 for about 40 minutes
My other variations besides using butter are using other dried fruits like cherries or bits of apple.
Adding cloves and nutmeg
Butter to replace shortening
Soaking in hot water for an hour rather than boiling if the stove is busy with other cooking.
Every time I make this I think of Mom Zimmer and her raising 2 kids on a farm in the 1930s and making ends meet - I am so blessed to have known her - since I didn't know either of my grandmothers she gets to stand in.
The photo is my notes as I wrote them in 1989 when I was given the recipe in the recipe book I started in the 1970s...
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Soft Jumble Cookies (my grannies recipe) #fillmyjarnov18 #recipe #baking
1/2 cup butter (originally shortening)
1 egg
1 tsp vanilla
2 cups flour
1/2 cup sour milk (or buttermilk)
1 tsp baking soda
Cream butter and sugar together, add well-beaten egg and vanilla, sift or whisk flour, salt and soda together and add alternately with the milk to the butter and eggs.
Drop by the teaspoon full onto a greased cookie sheet about 2 inches apart.
Cook for 10 to 12 minutes at 350 degrees.
Chocolate (or carob) variation, use 1/4 cup cocoa or carob powder in place of 1/4 cup flour
These are very simple, cake-like depression era cookies and are great to make with kids.
We can do this as kind of a cake and cookie baking thread if we like - just in time for the Holidays!
Family recipes encouraged, or just your favorites.
My favorite Banana Cake (1956 Joy of Cooking slightly modified) #fillmyjarnov18 #recipe
1 1/2 cups sugar
beat /cream with
1/2 cup butter
Add sugar gradually and beat with electric mixer (you really want it for this recipe) until creamy.
Now beat in one at a time
2 Eggs
add:
1 tsp vanilla
1/4 cup sour milk or buttermilk
2 to 6 mashed bananas
(the more bananas the softer and more banana filled the cake - this is what makes this MY recipe secret - original calls for 2 bananas I always try for 3 to 6)
Dry ingredients (original recipe has a lot of shifting I don't find that required for this cake - just whisk everything well)
2 1/4 cups flour (more or less start with this)
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
Slowly add dry ingredients to liquid ingredients while using the electric mixer until well blended.
The original recipe has the wet and dry ingredients added slowly and alternating with each other - I have found this makes NO visible difference in the taste or texture of the cake so I no longer bother with this step but again cook's choice.
Makes one 9 x 13 pan, I cook at between 325 and 350 for 40 to 50 minutes but you can check at 30.
my family never frosted this cake but you can use any white or caramel icing if you like. I either glaze it (about 1 1/2 cups powdered sugar and some hot water or cream to a thin consistency) or just dust with powdered sugar.
You can make this into a 2 layer cake using 2, 8-inch cake pans.
-------------------------------------------------
Ginny's Carob Cake (Ginny was what her friends called my Mom)#recipe #fillmyjarnov18 #baking
9 x 13 or 2 layers (8 inch pans)
1 cup butter
2 cups sugar
4 eggs
2 cups flour
1 cup carob powder
1 tsp baking soda
1tsp salt
1 cup buttermilk or sour milk
2 tsp vanilla
Cream butter and sugar then add eggs and beat well (use an electric mixer if you have one). Combine dry ingredients and sift or whisk well, add to creamed butter alternately with milk, add vanilla and beat well (and again electric mixer is helpful).
Pour into greased pan(s) and bake at 350 for at least 25 to 30 min (my 9 x 13 take 40 min) you can test for done with a toothpick but wait at least 25 minutes so the cake doesn't fall.
That is the basic cake - the original had all whole wheat flour and was really dry; I often use 5 or 6 eggs because we have our own chickens and commercial eggs even in the 1960s were larger.
Frosting next
Ginny's Carob Cake Frosting - modified from the 1956 Joy of Cooking (original was Chocolate Butter Icing)#fillmyjarnov18 #recipe
1/4 cup Carob powder
1/8 tsp salt
2 to 3 tablespoons butter
add:
1/4 hot water (coffee or cream)
1 tsp vanilla (per my Mom)
shift or whisk and add gradually to this
2 cups powdered sugar (icing sugar over here)
I find using the electric mixer makes a smoother icing and you may find you need to add a bit more or a bit less powdered sugar to get it the way you like.
The original recipe used chocolate squares (and I've done this with carob) and melt it on the stove with the butter then add the other ingredients and keep stirring until removing from the heat to put on the cake - both ways work and I find the mixer version using powdered carob or chocolate to be easier.
Cooks choice on that one.
---------------------
Mom Zimmer's Lumber Jack Cake
#fillmyjarnov18 #recipe #baking
I got this recipe from a woman who was born in 1900 and made it for her kids during the Great Depression) it is very simple but very-very good - the secret is soaking the fruit in hot water
! cup raisins - cooks in 2 cups of water until water is very dark and raisins are big!
Add together
1 Cup raisin water (juice they were cooked in)
1/2 cups melted shortening (I use butter today)
Add Raisins to:
1 1/2 cup flour
1 tsp soda
1 tsp salt
1 1/2 cups cinnamon
1 cup sugar
Mix everything together until well blended (you discard the extra juice or reserve for another dish).
Makes one 8 by 8-inch cake (square or round pan)
Cook at 350 for about 40 minutes
My other variations besides using butter are using other dried fruits like cherries or bits of apple.
Adding cloves and nutmeg
Butter to replace shortening
Soaking in hot water for an hour rather than boiling if the stove is busy with other cooking.
Every time I make this I think of Mom Zimmer and her raising 2 kids on a farm in the 1930s and making ends meet - I am so blessed to have known her - since I didn't know either of my grandmothers she gets to stand in.
The photo is my notes as I wrote them in 1989 when I was given the recipe in the recipe book I started in the 1970s...
---------------------------------------
Soft Jumble Cookies (my grannies recipe) #fillmyjarnov18 #recipe #baking
1/2 cup butter (originally shortening)
1 egg
1 tsp vanilla
2 cups flour
1/2 cup sour milk (or buttermilk)
1 tsp baking soda
Cream butter and sugar together, add well-beaten egg and vanilla, sift or whisk flour, salt and soda together and add alternately with the milk to the butter and eggs.
Drop by the teaspoon full onto a greased cookie sheet about 2 inches apart.
Cook for 10 to 12 minutes at 350 degrees.
Chocolate (or carob) variation, use 1/4 cup cocoa or carob powder in place of 1/4 cup flour
These are very simple, cake-like depression era cookies and are great to make with kids.
