Poorman's Cake (Served often. Was it the recipe Mom used when she won the ward cake baking contest in Wilford Ward? It was judged by a cooking writer for the Deseret News, I think.)
1 c cold water
1 c packed brown sugar
2 c raisins
1/2 c shortening
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1 3/4 c flour
1 t baking soda
1 t vanilla
Preheat oven to 350 degrees. Lightly grease one 9 x 13 inch pan. Place cold water, brown sugar, raisins, shortening, salt, spices in a large saucepan. Bring this combination to a boil. Let simmer for 6 minutes. Then cool. In a small mixing bowl, combine flour and soda. Gradually add to the cooled mixture. Add vanilla and blend into batter. Pour into pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Store for a week before cutting. This cake will remain moist for months.
Queen's Chocolate Cake (a favorite with Elaine's sisters' beaus)
Heat oven to 350. Makes two 8-inch round layers.
Melt 1 bar (1/4 lb) German sweet chocolate or 3 squares semi-sweet chocolate in 2 T water in double boiler.
2 1/4 c flour
1 t salt
1/2 c butter or margarine
1 1/4 c sugar
3 eggs
1 t vanilla
1 t soda
1 c buttermilk
Sift together flour and salt in a bowl. Cream butter in another bowl and gradually add sugar. When creamed add eggs one at a time. Stir in vanilla and melted chocolate. Dissolve soda in buttermilk. Add buttermilk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Turn into well greased and lightly floured pans. Bake for 40 to 45 minutes. Cool and frost.
Creamed Tuna on Toast (Who can forget waking to the smell of wonderful tuna on toast breakfasts?)
1/4 c margarine
1/4 c flour
2 c milk
1 can drained tuna fish
1 c frozen peas
salt and pepper
bread for toasting
Thaw frozen peas in a collander. Melt the margarine in a saucepan. Add the flour and blend. Stir in milk until creamy. Add tuna, peas, salt and pepper and warm through. Toast bread, cut in triangles and spoon tuna mixture over. Can top with grated cheese.
1 c cold water
1 c packed brown sugar
2 c raisins
1/2 c shortening
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1 3/4 c flour
1 t baking soda
1 t vanilla
Preheat oven to 350 degrees. Lightly grease one 9 x 13 inch pan. Place cold water, brown sugar, raisins, shortening, salt, spices in a large saucepan. Bring this combination to a boil. Let simmer for 6 minutes. Then cool. In a small mixing bowl, combine flour and soda. Gradually add to the cooled mixture. Add vanilla and blend into batter. Pour into pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Store for a week before cutting. This cake will remain moist for months.
Queen's Chocolate Cake (a favorite with Elaine's sisters' beaus)
Heat oven to 350. Makes two 8-inch round layers.
Melt 1 bar (1/4 lb) German sweet chocolate or 3 squares semi-sweet chocolate in 2 T water in double boiler.
2 1/4 c flour
1 t salt
1/2 c butter or margarine
1 1/4 c sugar
3 eggs
1 t vanilla
1 t soda
1 c buttermilk
Sift together flour and salt in a bowl. Cream butter in another bowl and gradually add sugar. When creamed add eggs one at a time. Stir in vanilla and melted chocolate. Dissolve soda in buttermilk. Add buttermilk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Turn into well greased and lightly floured pans. Bake for 40 to 45 minutes. Cool and frost.
Creamed Tuna on Toast (Who can forget waking to the smell of wonderful tuna on toast breakfasts?)
1/4 c margarine
1/4 c flour
2 c milk
1 can drained tuna fish
1 c frozen peas
salt and pepper
bread for toasting
Thaw frozen peas in a collander. Melt the margarine in a saucepan. Add the flour and blend. Stir in milk until creamy. Add tuna, peas, salt and pepper and warm through. Toast bread, cut in triangles and spoon tuna mixture over. Can top with grated cheese.
