All posts by Nicholas

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Cherry Upside Down Cake

Cake – Cherry Upside Down                                                                                        LHC?/TWC [I’m fairly sure this at least started from an LHC recipe]

 

14 ½ oz can Sour red unsweetened cherries with juice

¾ cup Sugar

1 ½ Tbsp Tapioca

¾ tsp Ground dry Lemon peel

1/8 tsp Salt

 

1 box Yellow pudding cake mix

 

Mix first group and spread in bottom of 9 x 13 pan

Prepare Yellow pudding cake mix per box

Spoon mixed cake batter on top of cherries – fill corners!

Bake at 350 for 35-40 min.

Cool 15 min.

Invert into platter
Serve plain or with whipped cream, or with ice cream

Carrot Cake

Cake – Carrot                                                                                                     NCC

 

4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

2 cups Carrots finely shredded

1 cup Golden Raisins soaked

 

Add and mix first group

 

Mix dry ingredients together

Add dry in several parts to first group

 

Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.

Or

Bake at 350 for 50 – 60 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above and gradually add 4 cups Powdered Sugar

 

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Carrot Cake 2

Cake – Carrot                                                                                                     NCC

 

4 Eggs – foamy

2 cups Sugar

¾ cup Vegetable Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cups Flour

1 ½ tsp Baking Powder

1 ½ tsp Baking Soda

1 tsp Salt

½ tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

2 cups Carrots finely shredded

1 cup Golden Raisins soaked

 

Add and mix first group

 

Mix dry ingredients together

Add dry in several parts to first group

 

Add and mix in carrots and raisins

Place in greased 9 x 13 x 2 pan

Bake at 375 for 30 – 40 min.

Or

Bake at 350 for 50 – 60 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above and gradually add 4 cups Powdered Sugar

 

CakeCarrot2.

Carrot Cake

Cake – Carrot                                                                                NCC from a Cookbook

 

3 large Eggs – foamy

1 ½ cup Sugar

¾ cup veg. Oil

¼ cup Water

1 tsp Vanilla

 

2 ½ cup Flour

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Allspice

1/8 tsp Ginger

1/8 tsp Nutmeg

 

1 cup Walnuts chopped

1 – 2 cups finely shredded Carrots

1 cup Raisins (gold or brown) soaked

1 cup Applesauce or crushed Pineapple

 

Add and mix first group

 

Mix dry ingredients together

Add dry in three parts to first group

 

Add remaining group

Place in greased 13 x 9 x 2 pan or two 9 inch round cake pans

Bake at 375 for 30 to 40 min.

 

Cream Cheese  Frosting:

6 oz Cream Cheese

½ cup Butter

1 tsp Vanilla

 

Cream above

Gradually add 4 cups Powdered Sugar

 

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Applesauce Cake 2

Cake – Applesauce                                                                                         NCC/TWC

 

½ cup Butter softened

1 cup Brown Sugar packed

 

2 Egg

 

2 cups All-purpose flour

1 tsp Baking soda

¼ tsp Salt

Dash ground Cloves

¼ tsp ground Ginger

¼ tsp Nutmeg

Dash Mace

 

1 ¼ cup Applesauce

1 cup golden Raisins

1 cup chopped Walnuts

 

Cream butter and sugar

Add egg and mix

Add dry ingredients and mix

Add applesauce and mix

Add raisins and nuts – hand mix

 

Makes 24 cupcakes

Bake at 340 for about 17 min.

 

Use Lemon Butter Frosting

 

CakeApplesauce2.

 

 

Applesauce Cake

Cake – Applesauce                                  LHC “From Swansdown Recipe Book – 1935”

 

½ cup Shortening

1 cup Sugar

 

1 Egg

1 cup Raisins cut fine, floured

1 cup Currants or Nuts

 

1 ¾ cups sifted Flour

1 tsp Baking Soda

¼ tsp Salt

1 tsp Cinnamon

½ tsp Cloves

 

1 cup Applesauce (hot, thick & strained)

 

Cream butter and sugar

Add egg, raisins, currants/nuts and mix

Mix dry ingredients together and sift into above, mixing alternately with applesauce

Pour into greased loaf or other pan

Bake at 350

 

Topping (covers two of above cakes):

10 Tbsp Brown Sugar

4 Tbsp Cream or undiluted evaporated canned milk

6 Tbsp Butter

1 cup Coconut

 

Mix well, spread on warm cake and place under broiler for a few minutes until coconut just begins to brown.

 

[I remember this cake best with a lemon hard-sauce topping/frosting – TWC]

 

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Zucchini Nut Loaf Bread

Bread – Zucchini Nut Loaf                                                                            NCC from B.  H. & G. Cook book

 

1 ½ cups All-purpose flour

1 tsp ground Cinnamon

½ tsp Baking Soda

½ tsp Salt

½ tsp ground Nutmeg

¼ tsp Baking powder

 

1 cup Sugar

1 cup finely shredded unpeeled Zucchini

1 Egg

¼ cup Cooking Oil

¼ tsp finely shredded Lemon peel

½ cup chopped Walnuts

 

In a mixing bowl stir together first group and set aside

In another mixing bowl beat together sugar, zucchini, egg

Add oil and lemon peel, mix well

Stir flour mixture into zucchini mixture

Gently fold in chopped nuts

Turn batter into a greased 8 x 4 x 2 loaf pan

Bake at 350 for 55 – 60 min.

Cool in pan 10 min.

Remove from pan and cool thoroughly on a rack

Wrap and store overnight before slicing/serving

 

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Oatmeal Bread (Bread Machine)

Bread – Oatmeal (Bread Machine)                                                            TWC

 

1 3/8 cup Warm Water

3 Tbsp Butter

2 tsp Salt

3 Tbsp Honey

1 Med Egg

1 cup Oatmeal (quick or old fashioned)

1 cup White whole wheat flour

2 ¼ cup Bread flour

2 tsp Active dry yeast (or 1 pkt)

 

[Kenmore machine:  Select/Loaf/Start, and it does it all in 3 hrs. and 22 min.]

 

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Date Bread

Bread – Date                                                                      Given to NCC late 1950’s by Laurel Montgomery

 

1 cup chopped Dates

¾ cup Nuts

1 ½ tsp Soda (baking)

½ tsp Salt

3 Tbsp Butter

 

Pour 1 cup boiling water over above ingredients and let stand until lukewarm

 

Add:

1 cup Sugar

2 Eggs

1 ½ cup Flour

½ tsp Vanilla

 

Bake at 375 for 1 hour

 

BreadDate

Cornbread Bread

Bread – Cornbread                                                                                           TWC

 

1 cup All-purpose flour

1 cup Yellow corn meal

¼ cup sugar

4 tsp Baking powder

1 tsp Salt

 

2 Eggs

1 cupMilk

¼ cup Butter (½ stick) melted

 

Mix together dry ingredients

Add eggs, milk and butter (warm milk and eggs some

to prevent butter from re-hardening)

Beat until just smooth – don’t overbeat

Spoon into eight 2 x 4 greased pans or a single greased 8 x 8 pan

 

Bake 425 12-15 min. (less for small pans – more for large)

 

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