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Chocolate Chip Quick Oatmeal Cookies
Submitted by: jej
Last Updated: 3/11/2005This delicious 'soft cookie' recipe was adapted by my sister, Mary, from an oatmeal cookie recipe from "The Joy of Cooking."
Sift and place in a mixing bowl or food processor: 1/2 cup brown sugar
Sift and add: 1 c. all-purpose flour
Add:
6 tablespoons soft butter or margarine*
3/4 cut rolled oats
1/2 teaspoon soda
1 beaten egg
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon (opt.)Use a pie blender to cut the butter into the dry ingredients, or process in the food processor.
When all the ingredients are well-blended, combine and stir in:
2 tablespoons water or milk*
1 teaspoon vanillaStir in: 1/2 to 3/4 cup milk chocolate chips (as desired)*
*If Fleischmann's Unsalted Margarine (Pareve) and water are used, and the chocolate chips are omitted, these cookies will be dairy-free. Raisins and/or nuts may be added in lieu of the chips.
Chill the dough for an hour or so. Roll it into 1-inch balls. Flatten them well between the hands. Place them on a lightly greased and floured tin, or you may drop the batter from a teaspoon, about 1 inch apart.
Bake the cookies in a moderate oven (350ýF.) from 10 to 15 minutes, or until baked through.
Canadian Oatmeal Shortbread Cookies
Submitted by: jej
Last Updated: 12/22/2005Betty Crocker says, "The flavor of this delicious cookie is even better after it has been stored a few days." (We think it good anytime!) Like the Scotch Shortbread Cut-Outs, the use of Fleischmann's Unsalted Margarine makes this cookie dairy-free.
1 cup butter or margarine
1/2 cup brown sugar (packed)
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon soda
2 cups rolled oatsMix butter, sugar, and vanilla until fluffy. Measure flour by dipping method or by sifting. Blend flour, soda, and rolled oats; stir into butter mixture. Chill 1 to 2 hours.
Heat oven to 350? (mod.). Roll dough 1/4-inch thick on lightly floured board. (I like to roll it between plastic wrap, then it does not need much additional flour for rolling. I sprinkle a touch on the lower plastic sheet for easy removal of the cookies to the baking sheet.) Cut in 1-1/2 inch squares or fancy shapes. (I found these did not hold quite such a definite shape as the other shortbread cookie (also from Betty) that I posted. I think it is because of the rolled oats, which the cutters had a bit of difficulty cutting through. The cookies were NOT unattractive, however.) Bake on ungreased baking sheet 10 to 12 minutes. Makes 3-1/2 to 4 dozen cookies.
NOTE: B. Crocker advises NOT to use self-rising flour in this recipe.
And now there is a pretzel recall from Frito-Lay (might contain peanut residue)
BUTTER COOKIE CUT-OUTS
Submitted by: jej
Last Updated: 8/27/2009This is a good recipe for Butter Cookie Cut-outs. It came out of a book of favorite recipes by Home Ec. teachers, and is one I've used for years. It makes family, friends, and others think I am a good cook! The recipe says to roll the dough to 1/8-inch thickness; that is especially important if I want to make my favorite tiny sandwich cookies. Sometimes I vary the thickness, depending... I've gone as thick as nearly 1/4 inch for a single layer cookie. Enjoy.
"These are especially good made with butter, but if you must forego butter, try them with a good margarine, such as Fleischmann's Unsalted Margarine."
1 c. butter or margarine, softened
2/3 c. sugar
1 tbsp. pure vanilla
1 egg, slightly beaten
2-1/2 c. all-purpose flour1. Beat butter and sugar in a large bowl with electric mixer until light and fluffy; blend in vanilla. Add egg; beat for 1 minute. Stir in flour gradually. Do not overwork.
2. Cover, refrigerate for 2 hours, or until dough is firm and easy to handle. (Flatten in disks on plates, and seal in plastic. This helps to cool in a hurry, and to eliminate refrigerator odors.)
2-A. While the dough disks are cooling in the fridge, make up some "Flour/Confectioners' Sugar Mixture" with which to dip the cookie cutters, knife, and spatula(s) when cutting and moving the cookies to the cookie sheets. Use equal parts flour and confectioners' sugar (i.e., 1-2 cups each of the flour and confectioners' sugar. I notice a definite difference between using it or plain flour, especially when using the leftover scraps of dough. I like to keep this "Flour/Confectioners' Sugar Mixture" in a covered, plastic, rectangular box (ax. 6x9 inches) from one time to another.
3. Roll out small amounts between 2 sheets of waxed paper or plastic to 1/8-inch thickness. When almost finished rolling, sprinkle a tiny bit of the "Flour-Confectioners' Sugar Mixture" on dough, replace paper, and flip the dough in the waxed paper or plastic; then sprinkle a little more on the other side. This uses the least extra flour -- and the cookies are richer, more tender, and more buttery than simply rolling on a floured board.
3-A. I just made this again, and after rolling out dough, placed it (still inside the 'rolling out papers') on a cookie sheet and back into the fridge for a few minutes. That way it is very firm for cutting and transferring the cookies to the baking sheet. Worked beautifully. (comment added 04/17/04)
4. Dip cutters into the mixture of equal parts flour and confectioners' sugar; place cut cookies on ungreased cookie sheets -- may use parchment if desired. Be sure sheets are COOLED and scraped free of crumbs for subsequent batches.
5. Bake in preheated 325 degree oven until done (6-15 minutes), or until cookies are completely done and edges are brown. (I like to do mine ONLY until the BOTTOMS of cookies are golden brown.)
6. Frost with confectioners' sugar, water, vanilla, and food color. (Various frostings work well for me: The sugar and vanilla with heavy cream works well, and also Royal frosting. If I'm out of the cream, milk is also ok.)
Yield: 3-6 dozen, depending on size of cutters.
Banana-Applesauce Oatmeal Cookies
Submitted by: jej
Last Updated: 10/24/2009This recipe was originally called Banana Oatmeal Cookies. In the midst of making them, however, I ran short on bananas, so filled up the cup with applesauce (the recipe actually said either/or). The cookies were so moist and delicious that I always make the combo now, using half of each.
Also, I omitted the cinnamon and nuts, due to allergies. The flavors were still wonderful -- so usually I still omit the spices! I've also used butter or margarine - the latter Fleischmann's Unsalted. Shortening and margarine result in a cookie with more body (does not spread as readily). My most recent baking was with butter-flavored Crisco, and they stood up round and lovely, almost no spread at all.
1 egg
1 cup sugar
3/4 cup shortening
1 cup mashed bananas (or applesauce) (I use 1/2 c. of each)
1 1/2 cup flour
1/2 teaspoon soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1 3/4 cup rolled oats (I use either old fashioned or quick --NOT instant)
1/2 cup chopped nuts (opt.)
1 cup raisins (opt.) --My DH prefers the golden.1) Beat egg and add sugar, shortening and bananas.
2) Sift in flour, soda, salt, and spices. (I weigh out the flour, and whisk the rest into it. I no longer sift.) Mix well.
3) Fold in remaining ingredients.
4) Drop on ungreased cookie sheet. I like them fairly small, from a teaspoon. (Parchment paper, also no greasing, is super easy.)
5) Bake at 375 F. for 10-15 minutes, depending on size of cookies. Cool on wire racks.
Topic: Shortbread Hearts by jej
"SHORTBREAD HEARTS"
Submitted by: jej
Last Updated: 3/28/2006This recipe calls for 1/4 c. granulated sugar in the list of ingredients which is intended for sprinkling on tops of the cookies before they are baked. Because I like to frost the cookies, I do not want or need the added sugar. So I have bracketed that ingredient, and added *optional* to it. However, the choice is yours.
"Another Silver Palate favorite, good year-round, but essential on Valentine's Day."
3/4 pound (3 sticks) sweet (unsalted) butter, softened
1 cup confectioners' sugar
3 cups unbleached all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon vanilla extract
[1/4 cup granulated sugar *optional*]1) Cream butter and confectioners' sugar together until light.
2) Sift flour and salt together and add to creamed mixture. Add vanilla and blend thoroughly.
3) Gather dough into a ball, wrap in wax paper, and chill for 4 to 6 hours.
4) Roll out chilled dough to 5/8-inch thickness. Using a 3-inch-long heart-shaped cookie cutter, cut out cookies. [Sprinkle tops with granulated sugar, if desired. If planning to decorate baked cookies, you may want to skip this added sugar.] Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
5) Preheat oven to 325 degrees F. (**If your oven tends to run hot, as mine does, you may want to lower the temperature accordingly.)
6) Bake for 20 minutes, or until just starting to color lightly; cookies should not brown at all. Cool on a rack. Frost if desired.
Makes 20 cookies
CHEESECAKE: PUMPKIN-WALNUT
Submitted by: jej
Last Updated: 7/20/2005Pumpkin-Walnut Cheesecake
Grace Howaniec says, "A few purists will take the time to buy a pie pumpkin, cut it into chunks and steam it on a rack over boiling water 35 to 40 minutes, then peel it and puree its bright orange goodness. Most cooks, however, prefer the convenience of store-bought canned pumpkin that is quick and easy and available throughout the year."
She adds, "If your family is receptive to a bit of innovation..., you might find this a good make-ahead dessert. Unlike pie, which suffers in quality if a day old, pumpkin cheesecake improves with a day's rest in the refrigerator."
1 pkg (4 oz.) zwieback toast, crushed --about 1-1/3 cups--
8 T. unsalted butter (divided)
1 c. granulated sugar (divided)
3 pkgs (8 oz. ea.) cream cheese, softened
1-1/4 c. light brown sugar, packed (divided)
5 large eggs
1 can (16 oz.) pumpkin
1-1/4 c. whipping cream (divided)
1-1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/8 t. ginger
1/8 t. cloves
1 c. chopped walnuts or pecans
1/2 t. vanilla1. In small bowl, combine zwieback crumbs, 6 T. of the melted butter and 2 T. of the granulated sugar. Press onto bottom of 10-inch-diameter by 3-inch-deep springform pan. Chill crust in refrigerator while preparing filling.
2. In large mixing bowl, beat cream cheese with electric mixer on med. speed until fluffy, about 3 minutes. Gradually beat in 3/4 c. of the brown sugar. Beat in eggs, one at a time. Stir in pumpkin, 1/4 c. of the cream, cinnamon, nutmeg, allspice, ginger, and cloves. Pour into chilled crust.
3. Combine remaining 1/2 c. brown sugar and remaining 2 T. butter with nuts. Sprinkle over top of cheesecake. Bake in preheated, 325 F. oven for 1 hour and 40 minutes, or until center tests done with a toothpick. Cool in pan on wire rack about 30 minutes. Use knife to loosen cheesecake from sides of pan. Remove sides of pan. Cover and refrigerate until serving time.
4. In deep, chilled (non-plastic) bowl, whip remaining 1 cup whipping cream with electric mixer and chilled beaters on medium-high speed about 2 minutes. Add remaining 2 T. granulated sugar and beat until cream forms soft peaks. Gently fold in vanilla with spatula. Serve atop wedges of cheesecake. Makes 20 servings.
Mint recipes (for molds and otherwise)
Submitted by: jej
Last Updated: 12/22/2005Note: Several years ago I made several kinds of mints, all in the shape of daisies, using molds. I gave them different colors, or different colored centers to distinguish between the various recipes. Then a group of ladies for whom they were made did taste (etc.) tests and cast votes to rank them.
Butter Creme Mint Candies
2 Tbsps. butter
1 lb. confectioners' sugar, sifted
2 Tbsps. candy flavoring 3 Tbsps. condensed milk
Food coloring as desiredMix all together; can be refrigerated overnight or frozen until molded. Freezes well after molding, also. I 'dusted' the mold with Baker's Sugar (it's very fine) between each molding.
Betty Crocker's Fondant-Type Mint Wafers (B.C. Picture C.B., p. 184)
2-1/2 cups confectioners' sugar 2 tsps. butter
1 egg white (use 1 1/2 tsp. powdered + 1-3/4 T. water)
1/2 tsp. peppermint flavoringMix together until creamy. Tint as desired; knead with hands to distribute color. Shape into 1-inch balls, place on waxed paper, and flatten with fork. Let stand to become firm.
Makes 3 dozen.
---Southern Creme Mints (Atlanta Cooks, p. 124)
1 lb. confectioner's sugar, sifted 10-14 drops oil of peppermint
2 softened sticks butter Few drops food coloringBlend sugar and butter. Add flavoring and coloring; blend thoroughly. May be squeezed out of a cookie press or rolled and cut. Store in airtight containers.
It may require slightly more or less confectioners' sugar, depending on the brand of butter and also the humidity of the day.
A very, very nice confection. Also the highest fat content (Yikes!!) of them all.
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Open House Party Mints (Farm Jrn'l: Friendly Food Gifts from Your Kitchen)2 tsps. butter
2 tsps. warm water
2 tsps. vegetable shortening
2/3 cup confectioners' sugar, siftedCombine and mix thoroughly.
1 tsp. warm water
1 cup confectioners' sugar, siftedAdd to above mixture and mix well. Add 1 or more tsp. sifted confectioners' sugar if necessary.
1 tsp. warm water
1/8 tsp. oil of peppermint
Color as desiredAdd, knead to mix well. Roll out and cut.
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A few thoughts...When molding the candies, I used their advice and dusted the molds
for each candy with Baker's Sugar, which is a finer granulated sugar than the normal stuff.Also, I generally use a powdered food coloring. Any will do.
My suggestion is also that ONLY 'cane' confectioners' sugar be used. A high quality beet (such as GW, etc.) would probably be all right, but generic kinds have generally been less than satisfactory for me.
My Grandmother's English Toffee
Submitted by: jej
Last Updated: 12/22/2005ENGLISH TOFFEE
This is one of my favorite recipes from my English grandmother. I've no idea if her parents brought the recipe with them when they came from their native land just before the 1850s. When I asked my sister to send the recipe after misplacing my own copy, she wrote:
"I just gave away my two cast iron skillets that I made caramels and toffee in. They had gotten so yucky that black specks would come off in food. I couldn't think of anything I really needed them for until just now -- I'd ALWAYS used one of those skillets. But I really don't need to be making those goodies anymore. We all would be better off without the calories."
1/2 lb butter
1/2 lb brown sugar
5 T water
1/4 t salt1/2 lb German's sweet chocolate, grated
1/2 lb blanched almonds -- Chop half of the almonds, leave half whole.Butter 8" sq pan, sprinkle with 1/2 of the chopped almonds,
then sprinkle 1/2 of the grated chocolate.Cook butter, sugar, salt and water together in large size skillet. Cook slowly, keep stirring, to 300 degrees (brittle)
Stir so that it does not stick at all.Add 1/2 of the almonds (whole, if you wish) and pour into pan.
Cover with remaining grated chocolate and nuts.Mark into squares. [I often liked to NOT cut this into squares, but rather to break into small pieces. It's been a few years since I made this, but I remember just poking the point of a knife into the toffee, and letting it break it off. The knife point went in wherever I felt the piece could be smaller. I felt it was more interesting that way. Let the fudge be 'square.' 😉
Peppermint Icebox Cake
Submitted by: jej
Last Updated: 5/18/2005This simple recipe, both quick and easy, is one I saved from a little "community shopper" newspaper almost 40 years ago. Seems like a good way to use up a few of those Christmas candy canes, if there are any left. Enjoy. --jej
"Desserts should be pretty and good. A pretty good example of such a dessert is Peppermint Icebox Cake, all pink and minty -- an ideal way to top off a festive dinner or to make a plain one festive. It's a busy day life-saver, since it is made a day ahead and refrigerated overnight."
PEPPERMINT ICEBOX CAKE
Makes one 9x12-inch cake pan, serving 12.**
1 c. chopped walnut meats
32 marshmallows, cut up or 1/2 lb. miniatures
3-4 peppermint candy sticks, crushed
1/2 pint heavy cream, whippedMix nuts, marshmallows, and crushed stick candy, fold gently into whipped cream.
Pour into prepared vanilla wafer crumb crust (recipe below) and refrigerator overnight.
The "cake" should be served in 3-inch squares. **If thicker portions are desired, use a 9-inch square pan for the dessert. The smaller pan will serve 9 instead of 12.
VANILLA WAFER CRUMB CRUST
Prepare 9x12-inch pan by spreading the bottom thickly with butter. (A rubber spatula is a good tool for spreading the butter.)
Press 1-1/2 c. vanilla wafer crumbs into the butter.
[Roll wafers with something round (rolling pin, quart jar (be careful !!), a heavy tumbler, etc. The 'mess' will be contained if the wafers are put into a Baggie or other plastic bag before rolling. I do crackers like this, also, and only do a few at a time for ease and efficiency. Pour crumbs into a measuring cup and continue until you have the required amount.]
Bake crust 5 minutes, if you wish. Cool before filling.
Note:
1) If candy is fresh, it may be crushed in the same manner as the wafers.2) Serving Variation: Additional stick candy mixture (walnut meats, crushed candy, and marshmallows) may be spooned into sherbet glasses for serving Chill filling in a bowl before adding to the individual glasses; top each portion wiht crushed vanilla wafers.
3) MY note: Seems like this would also make refreshing summer pies, as well. Depending on how 'high' each pie might be, I'd have 3-4 crusts ready. If time is tight, the chocolate Oreo ready-made crusts would be good, as well as the shortbread or cookie crusts. Sprinkle top with walnut/candy mixture.
Best Poundcake (with a MIX !!)
Submitted by: jej
Last Updated: 11/19/2005"Yes, it starts with a mix, but it makes the Best Poundcake." So wrote Anne Byrn in the Sunday Sentinel/Journal (7/31/05). She continued:
"My aunts are a delightful group of older ladies -- opinionated, lively and big-hearted. And they all love good food.
"So when you are invited to one of their houses for a summer potluck party, you know to tote along something good.
"You will want to bring a recipe that will pique their curiosity and have them talking.
"And so it is with this poundcake.
"It was a summer barbecue, perfect poundcake season, when I had the nerve to bring one that began with a mix.
"Oh, they might have expected a layer cake or a bundt cake started with a mix, but a poundcake? In the South? Let's say they were skeptical ... at first.
This is a terrific poundcake to serve alongside the best sliced peaches you can find, the ending to a nice Sunday lunch, one that begins with chicken, mashed potatoes and fresh peas and quickly moves into dessert.
"Five time-shaving desserts using frozen or fresh poundcake:
1) Strawberry trifle (layers of poundcake, vanilla pudding, fruit and whipped cream, drizzled with sherry or orange juice).
2) Lemon curd trifle (substitute lemon curd for the pudding).
3) Layer ice cream and poundcake slices, freeze, then slice.
4) Toast poundcake slices and top with sweetened berries.
5) Cut cake into cubes, toss them with liqueur of your choice, and place in a goblet with a small scoo of vanilla ice cream and fresh fruit or chocolate sauce on top."THE BEST POUNDCAKE
Solid vegetable shortening for greasing the pan
1 c. flour, plus more for dusting the pan
8 T. (1 stick) butter, at room temperature
1/2 c. vegetable oil
1 c. sugar
5 large eggs
1 package (18.25 oz.) plain yellow cake mix
1 container (8 oz.) sour cream, room temperature
1 c. evaporated milk
1 T. vanilla extract (that's right: 1 Tablespoonful)1) Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour. Shake out excess flour. Set tube pan aside. Preheat oven to 350 degrees.
2) Place butter and oil in a large mixing bowl and beat with an electric mixer on medium-low until creamy, 1 minute.
3) Add sugar and beat until creamy, 1 to 2 minutes longer. Add eggs, 1 at a time, beating each until the yolks of the eggs have just been incorporated.
4) Stop machine and scrape down side of bowl with a rubber spatula. Add cake mix, 1 cup of flour and the sour cream, evaporated milk and vanilla. Increase mixer speed to medium and beat until batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down side of bowl again if necessary. Pour batter into prepared tube pan, smoothing it out with a rubber spatula.
5) Bake cake on center rack of preheated oven until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
6) Remove tube pan from oven and place it on a wire rack to cool 20 minutes. Run a dinner knife around edge of cake, shake it gently to loosen it and invert it onto a rack. Allow cake to cool completely, 20 minutes longer. Makes 12 servings.
NOTES: Store this cake, loosely covered with plastic wrap or in a cake saver, at room temperature for up to 1 week. Or freeze it, wrapped in alluminum foil, for up to 6 months. Thaw cake overnight in the refrigerator before serving.
Both tube pans and bundt pans have holes in the center.
Bundt pans have fluted curving sides.
The sides of a tube pan, sometimes referred to as an angel food cake pan, are straight. Tube pans sometimes come with removable bottoms.
Topic: Banana Cake by jej
BANANA CAKE
Submitted by: jej
Last Updated: 7/28/2007• This recipe comes from a little cookbook put out by the Waushara Co. (WI) Homemakers' Club. It is one I've relied on over the years. Enjoy.
• 1/2 c. shortening
• 1-1/2 c. sugar
• 2 eggs
• 1 t. vanilla
• 1/4 c. buttermilk or sour milk
• 2 c. flour
• 1/2 t. baking powder
• 3/4 t. soda
• 1/2 t. salt
• 1 c. mashed bananas—2 lg. or 3 sm.• Grease 9x12-inch pan. Cream shortening, add sugar, beat until light & fluffy, add eggs & vanilla. Add 1/4 c. sour milk or buttermilk. Add dry ingredients alternately with mashed banana, mixing only to blend. Bake 30 to 35 min. at 350 F.
Topic: Very Best Fruit Cake by jej
Very Best Fruit Cake
Submitted by: jej
Last Updated: 11/13/2005• This recipe was published many, many years ago in the Wisconsin Agriculturist & Farmer. A good friend who is a wonderful cook shared it with me in college, that's how long ago it was published!! The recipe had won a 1st Prize Blue Ribbon at the Wisconsin State Fair, and it truly is a winner.
• 3 oz. candied lemon peel
• 3 oz. candied orange peel
• 1/2 lb. candied cherries
• 4 oz. walnuts
• 4 oz. pecans
• 1/2 lb. pitted dates
• 1/2 lb. raisins
• 4 oz. candied pineapple
• 4 oz candied citron
• 1/4 cup flour
• 1 cup butter (or margarine)
• 1/2 cup sugar
• 1/2 cup honey
• 5 eggs, well-beaten
• 1-1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking power
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup orange juice• 1) Shred fruit peels; halve cherries, nuts & dates. Cut pineapple & citron to size of almonds.
• 2) Dredge in the 1/4 cup flour.
• 3) Cream butter & sugar, add honey, then eggs; beat well. Mix together the 1-1/2 c. flour and remaining dry ingredients. Add them to the butter/sugar/egg mixture, together with the orange juice, ending with dry ingredients. Pour batter over fruit, mix.
• 4) Pour into pint or quart baking containers. (Straight-sided 'bread pans' that are slightly smaller than regular bread pans work well.)
• 5) Put pans with 2 cups water on bottom shelf while baking.
• 6) Bake at 250 degrees F. 2-3 hrs-pts, 3-1/2 hrs for qt-sized pans.
• 7) Yield: 3 1-1/2-pt pans.
• ***I normally use 1 lb. dates, omitting raisins -- personal preference.
• If you like brandy or other liquors in your fruit cake, wrap with clean tea towel and soak with your choice.
Poppyseed Cake, with Custard Filling
Submitted by: jej
Last Updated: 12/22/2005This cake went to more "end-of-the-year" elementary school picnics on Memorial Day in the 1940s than you could shake a stick at!!
We kids loved this cake, and so did our friends. Mother whipped up at least 3 (9x13s) of them for this wonderful event every year, frosting each one with a puffy white "Seven-Minute Frosting." Then she drew lines on the top of each frosted cake with dark melted chocolate, which, in turn, had a knife drawn through -- first one way, then the opposite. This made a beautiful design on each 'sea of white.' Three empty cake pans came home from those picnics. Mother got the recipe from her friend, Myrtle. I've no idea where Myrtle found it.
1/2 cup poppyseeds
1 cup milk
1-1/2 cups sugar
2/3 cup shortening (Mother favored Crisco)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla
3 egg whites1. Soak poppyseeds overnight in the milk in glass, ceramic, or stainless steel container. (I recall that we scalded the milk first -- especially if time was short. Then the seeds might sit in the scalding milk for an hour or two, after which the cake was made.)
2. When ready to make cake, preheat the oven to 350F. and grease cake pans. If planning to remove the cake from the pan to fill and/or frost, as with the layers, cut waxed paper to fit the bottom of the pans. Grease the waxed paper. I have also made this cake in 2 8x8x2"square cake pans -- and made them into a square layer cake..
3. Cream the sugar and shortening together.
4. Add the sifted dry ingredients alternately with the milk/poppy seeds, beginning and ending with dry ingredients.
5. Beat the egg whites stiff (but not dry) and fold in last.
6. Bake in 3 layer cake pans or in large (9x13) loaf cake pan at 350F. until cake tests done. Layers will bake more quickly than the large loaf pan. Cool large loaf in the pan. Remove the layers from the pan shortly after taking from oven; cool on wire racks.
7. If frosting large loaf pan, spread with 7-Minute Icing or other white icing of choice. May shave chocolate over top, or make spiderweb effect radiating from center of cake with melted chocolate.
8. If making a layer cake, follow instructions below.
CUSTARD FILLING for 3-Layer Cake
This custard filling alone is reason enough to make this cake with layers!! It is that delicious!!
3/4 cup sugar
1 tablespoon cornstarch (mix together with sugar before adding milk)
1 cup milk
3 egg yolks
1 teaspoon pure vanilla1. After mixing cornstarch with sugar, add milk and stir well. Cook until thickened.
2. Beat egg yolks well. After mixing some of cooked mixture to the yolks, add the yolks to the cooked mixture. Cook only slightly to thicken and cook the yolks. DO NOT BOIL.
3. Remove from heat; add the vanilla, and mix well. Cool.
4. Place the lower layer on cake plate upside-down. Spread the filling over the first two layers, and place the top layer on the cake.
5. Cover the assembled cake with plastic wrap to prevent drying until ready to frost.
6. Cover top and sides with white icing. In our family, this was always a 7-Minute Icing. You may have another white frosting of choice. If desired, decorate with a spiderweb effect, using melted unsweetened chocolate.
7. If making a square 2-layer cake, slightly less custard may be needed.
PINEAPPLE UPSIDE-DOWN CAKE #4 -- mmmmmm!!
Submitted by: jej
Last Updated: 11/19/2005This is what we grew up on, from Better Homes and Gardens, and this one uses the PINEAPPLE SYRUP!! It also has more brown sugar in the topping (than the others I've posted)! It was -- AND STILL IS -- a WONDERFUL CAKE, and it's very easy and simple to make. Buon appetito!
PINEAPPLE UPSIDE-DOWN CAKE
2 tablespoons butter (or margarine)
1/2 cup brown sugar
4 pineapple slices, drained
6 maraschino cherries, cut in fourths. . . . . . .
1-1/4 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup minus 1 tablespoon pineapple syrup
1/2 teaspoon grated lemon peel
1 eggHeat oven to 375F.
Melt butter in 8x8x2-inch pan. Stir in brown sugar. Halve pineapple slices; place in mixture; center with 3 cherry pieces.
Sift dry ingredients together over softened shortening. Add remaining ingredients. Beat 2 minutes. Pour over pineapple.
Bake in moderate oven (375F) 45 minutes. Let stand 5 minutes; turn upside down on serving plate.
