Sunday, December 1, 2013

Grandmother's Fruit Cake

I think there are two types of people - the ones that love fruit cake and the ones that hate fruit cake.  Lately though, there is a third group that like to make fun of fruit cakes.  I have to admit that I've never really liked them.  But, I ran across this vintage recipe and found the ingredients interesting.  Thought I'd share it - let me know if you try it....

Place in a mixing bowl
One cup of sugar,
One cup of syrup,
Three-quarters cup of shortening,
Two eggs.
Cream until light and then add
Three tablespoons of cocoa,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One teaspoon of allspice,
One-half teaspoon of cloves,
Three-quarters cup of black coffee,
Four cups of sifted flour,
Three tablespoons of baking powder,
Two cups of seeded raisins,
One cup of finely chopped nuts,
One-half cup of finely chopped citron,
One-half cup of finely dried apricots,
One-half cup of finely chopped stoned prunes.
Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set.
This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired.
When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing.

Thursday, November 28, 2013

Happy Thanksgiving

little pink cloud
As another Thanksgiving Day rolls around I realize it’s been a while since I’ve written anything.  I thought I would struggle this year to find something to be thankful for.  Those closest to me know it’s been a difficult and stressful year.  Still, I can’t bring myself to write about any of it here.  These are times that either bring you closer or tear you apart.  I know I’m not alone and that there are a lot of you out there feeling the strain.  Let this year help you remember what is most important as you gather your family around.  They are what is important.  Your love, your friendship is what is important.  Nothing and no one can take that from you unless you let it.  Whatever you are going through this year, do not let it destroy you.  Let it make you stronger.  Gather those you love around you and make this Thanksgiving Day a day to count your blessings and hold on to those you love.

Thursday, November 21, 2013

Kentucky Corn Dodgers

Place in a saucepan
One and one-half cups of boiling water,
One teaspoon of salt,
Two-thirds cup of cornmeal.
Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.

Monday, November 18, 2013

Tennessee Turkey Hash

It's hard to believe that Thanksgiving is almost here again.  I ran across this recipe to share from a 1920's cookbook and thought it was a good idea for leftovers!
Cut sufficient turkey in one-half inch blocks to measure two cupfuls. Now add
One cup of diced celery,
One onion, minced fine,
One tablespoon of butter,
One tablespoon of cornstarch.
Mix thoroughly, then add
One-half cup of boiling water.
Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.

Wednesday, November 13, 2013

Cream Coffee Shake

Mom loved to drink iced coffee and I've developed a taste for it over the years. With all the flavored creamers available these days, you can substitute your favorite flavor for the cream and sugar in this recipe.
After breakfast drain the left-over coffee into a pitcher and set aside. To serve: Place in a tall glass
Two tablespoons of sugar,
Two tablespoons of cream,
One-half cup of cold coffee,
Four tablespoons of crushed ice.
Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top.

Monday, November 11, 2013

In Flanders Fields

In Flanders Fields

          In Flanders fields the poppies blow
          Between the crosses, row on row,
           That mark our place; and in the sky
           The larks, still bravely singing, fly
          Scarce heard amid the guns below.

          We are the Dead.  Short days ago
          We lived, felt dawn, saw sunset glow,
           Loved and were loved, and now we lie,
                      In Flanders fields.

          Take up our quarrel with the foe:
          To you from failing hands we throw
           The torch; be yours to hold it high.
           If ye break faith with us who die
          We shall not sleep, though poppies grow
                      In Flanders fields.