a little of each

A family's cookbook

Apple Brown Bette June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:49 pm
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This was a magazine clipping in Nana Hazel’s recipe box. The age is uncertain but it’s old, as one can tell by this: “makes 8 servings at $0.25 each.”

 

Ingredients

½ cup sugar

½ cup molasses

½ cup water

2 Tbl butter, melted

2 Tbl lemon juice

¼ tsp cinnamon

1/8 tsp nutmeg

1 can (1 ¼ lb) peeled, sliced apples

4 cups diced white bread (8 slices)

1 cup raisins

 

Directions

Combine first seven ingredients (sugar through nutmeg) in a large bowl. Beat until well blended. Add apples, bread cubes and raisins. Stir to coat well. Divide mixture evenly among eight buttered six-ounce custard cups. Bake in a moderate oven (350 degrees) for 35 minutes or until bubbly.

 

Sauce:

2 eggs yolks

¼ cup sugar

½ tsp flour

dash of salt

1 cup heavy cream

½ cup vanilla ice cream

½ tsp vanilla

 

Beat egg yolks, sugar, flour and salt until thick and lemon-colored in medium-size saucepan. Stir in cream. Cook slowly, stirring constantly, until sauce thickens slightly. Remove from heat; add ice cream and vanilla. Stir until ice cream melts, then cover and chill. Serve over Apple Brown Bette.

 

 

Peach Batter Cake

Filed under: Desserts — alittlemoreofeach @ 1:47 pm
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Ingredients

3 Tbl butter, melted

1 cup flour

1 Tbl baking powder

¾ cup sugar

½ cup milk

1 large can sliced peaches, drained

1 cup boiling water

½ cup sugar

1 Tbl cornstarch

 

Directions

Mix together the first five ingredients in a bowl. Spread the peaches in a single layer in a greased 8 x 8 pan. Pour batter over peaches. In a separate bowl, mix together the cornstarch and ½ cup sugar. Sprinkle over the batter. Pour one cup boiling water evenly over the batter mixture in the pan. Bake at 350 degree for one hour.

 

Yellow Angel Food Cake

Filed under: Desserts — alittlemoreofeach @ 1:45 pm
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This cake is better known as “The Birthday Cake” as Nana made this for countless birthday celebrations.

 

Ingredients

1 ½ cups cake flour, sifted

¼ tsp salt

½ tsp baking powder

5 eggs, separated

½ cup cold water or orange juice

1 ½ cups sugar

1 tsp or more of vanilla, orange or lemon

¾ tsp cream of tartar

 

Directions

Sift together the flour, salt and baking powder. Beat egg yolks until thick and lemon colored. Add juice and beat until light and fluffy. Gradually beat in sugar and flavoring. Fold in dry ingredients a little at a time. Beat egg whites with cream of tartar until stiff but not dry. Fold into batter. Bake in a 10” tube pan at 325 degrees for about an hour. Invert to cool.

 

Honey Cake

Filed under: Desserts — alittlemoreofeach @ 1:38 pm
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From “Miriam’s Kitchen.”

 

Ringing in Rosh Hashanah with honey should lead to a sweet new year, but this cake is delicious anytime. It is especially nice to serve with tea. To help the honey slide right out, spray the measuring cup with nonstick spray first.

 

Ingredients

1 heaping cup honey

½ cup oil

1 ¼ cup sugar

1 egg

3 cups flour

1 tsp baking soda

6 tsp instant tea mix

½ tsp cinnamon

dash of ground cloves

 

Directions

Preheat oven to 350 degrees. Mix honey, oil, sugar and egg. Sift flour with baking soda. Mix instant tea with enough water to make one cup. Add tea to honey mixture. Add flour mixture, cinnamon and cloves. Mix. Grease round Bundt pan with margarine. Bake at 350 degrees for about 90 minutes on the top rack until browned.

 

Fresh Apple Cake

Filed under: Desserts — alittlemoreofeach @ 1:37 pm
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Ingredients

2 1/3 cups flour

2 cups sugar

2 tsp baking soda

¾ tsp salt

1 tsp cinnamon

¼ tsp each: clove and nutmeg

4 cups chopped, peeled apples

½ cup soft shortening

½ cup chopped walnuts

2 eggs

caramel frosting

 

Ingredients

Combine first six ingredients (flour through spices) in a large mixing bowl. Mix until well blended, three to four minutes. Add apples, shortening, nuts and eggs. Beat at medium speed until well blended. Pour into a greased and floured 9 x 13 pan. Bake in pre-heated 325-degree oven for 45 minutes or until cake springs back when touched. Cool completely on wire rack. Frost in pan with caramel frosting.

 

Caramel Frosting:

½ cup butter

½ cup packed brown sugar

dash of salt

3 Tbl milk

1 ½ cups confectioners sugar, sifted

¼ tsp vanilla

 

Melt butter in a small saucepan. Add brown sugar and salt, stir over medium heat until sugar melts. Add milk and bring to a boil. Pour into a mixing bowl and cool for 10 minutes. Add confectioners sugar and vanilla. Beat to a spreading consistency, adding additional confectioners sugar if necessary. Spread on fresh apple cake.

 

Apple Cake

Filed under: Desserts — alittlemoreofeach @ 1:35 pm
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From “Everyday Food.”
Ingredients

½ cup unsalted butter, melted
2 cups all-purpose flour, spooned and leveled
1 cup granulated sugar

½ cup light brown sugar, packed

1 ¼ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

1 ½ tsp ground ginger

¼ tsp nutmeg

1 ½ lb apples, peeled, cored and cut into 1-inch chunks

½ cup pecans or walnuts, chopped

2 large eggs, lightly beaten

 

Directions

Preheat oven to 350 degrees. Butter a 9 x 13 baking pan; set aside in a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger and nutmeg. Add the apples, nuts, butter and eggs; stir just until combined. Spoon into pan; smooth with a spatula. Bake 40-45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners’ sugar to serve.

 

Maraschino Cherry Pound Cake

Filed under: Desserts — alittlemoreofeach @ 1:22 pm
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This cake is similar to Elsie’s Phillie Cake. It has a delicious and colorful frosting which makes a wonderful variation.

 

Ingredients

2 cups all-purpose flour

3 tsp baking powder

½ tsp salt

1 cup butter

1 (8 oz) package of cream cheese

1½ cups white sugar

4 large eggs

1 tsp vanilla extract

1 tsp almond extract

1 cup maraschino cherries, drained and halved

¼ cup all-purpose flour

 

Directions

Preheat oven to 350 degrees. Grease and flour 8-inch tube pan. Mix together flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla and almond extracts. Beat into flour mixture, mixing just until incorporated. Dredge cherries in ¼ cup flour, then fold into batter. Spread into prepared pan. Bake for 80 minutes or until a toothpick inserted into the middle comes out clean. Let cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.

 

Frosting:

3 oz cream cheese

¼ cup butter, softened

2 cups confectioners sugar, sifted

½ cup maraschino cherries, drained and chopped

 

Cream together cream cheese and butter in small mixing bowl. Gradually add sugar. Stir in cherries. Frost cake when completely cool.

 

Phillie Cake

Filed under: Desserts — alittlemoreofeach @ 1:20 pm
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This cake makes a great gift for neighbors and friends. Just bake in a small loaf pan, wrap in colorful plastic wrap and tie with a pretty ribbon. I made it for our neighbors when we moved to Spring Garden Street in Altamonte Springs, a reverse welcome wagon.

 

Ingredients

1 ½ cups sugar

1 (8 oz) cream cheese package

1 cup butter

1 ½ tsp vanilla

4 eggs

1 ½ cups sifted cake flour

1 ½ tsp baking powder

¾ cup chopped maraschino cherries

½ cup pecans

1 ½ cup powdered sugar

2 Tbl milk

 

Directions

Combine sugar, cream cheese, vanilla and butter; mix well. Add eggs one at a time; mix well. Reserve ¼ cup flour and gradually add the remainder of the flour to the cream cheese mixture. Toss the reserved flour with the cherries and nuts to coat, then add all to the batter. Bake at 325 degrees in a loaf pan for one hour. If in a small pan, bake for 45 to 50 minutes. After the cake cools, combine the confectioners sugar and milk and drizzle over the cake as a glaze.

 

Freeman Allen’s Carrot Cake

Filed under: Desserts — alittlemoreofeach @ 1:17 pm
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Ingredients

2 cups flour

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 ¼ cups vegetable oil

3 cups grated carrots

4 eggs

½ cup chopped nuts

2 tsp vanilla

cream cheese frosting

 

Directions

Combine first six ingredients (flour through cinnamon) in a large mixer. Mix until blended, about three to four minutes. Add oil to mixture while mixing. Then add the carrots and the eggs one at a time, mixing well after each. Stir in nuts and vanilla. Mix well. Pour into greased and floured 9 x 13 pan. Bake in preheated 350-degree oven for 50 to 60 minutes, or until cake springs back when lightly touched. Cool in pan. Frost with cream cheese frosting.

 

Cream cheese frosting:

4 oz cream cheese

¼ cup butter

2 cups confectioners sugar

 

Combine cheese and butter in a small mixer bowl. Beat until light and fluffy. Add confectioners sugar and beat to blend. Use additional sugar if necessary.

 

Chocolate Brownie Cake

Filed under: Desserts — alittlemoreofeach @ 1:16 pm
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Ingredients

2 cups flour

2 cups sugar

½ tsp salt

2 sticks butter

1 cup water

3 Tbl cocoa

2 eggs

1 tsp baking soda

½ cup sour milk*

1 tsp vanilla

 

Directions

In a large bowl, mix the first three ingredients together. In a saucepan, melt the butter. Add the water and cocoa and bring to a boil. Pour the hot mixture over the flour mixture in the bowl. In a separate bowl, beat the eggs. Add the baking soda, milk and vanilla. Mix with the first mixture. Pour batter into a 12 x 15 pan and bake at 350 degrees for 45 minutes. During the last five minutes of baking, prepare the frosting.

 

Frosting:

1 stick butter

1 tsp vanilla

1 lb box of powdered sugar

4 to 6 Tbl milk

 

Combine ingredients in a saucepan over medium heat. Stir well and add one cup of nuts. Ice cake while hot.

 

*To make sour milk, add 1 ½ tsp vinegar.