Posted on 12/22/2012 5:57:17 AM PST by libertarian27
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Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
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Merry Christmas
We thought to eat it the same and I must say we did with some of it....then the idea stuck me to make chocolates....
Digging thru Mom’s old recipe box....found this (she always made this at Christmas and was popular back during WWII due to lack of eggs, milk, and butter).
A 75-yr-old friend remembers eating cake much like this one, only she says they called their version of it “Depression Cake.”
2 cups sugar
2 cups raisins
1 tsp ginger
2 cups water
1 cup lard
1 tsp cloves
2 cups raisins
1 tsp cinnamon
Boil one minute and let cool. Then add 3 ½ cups flour and one teaspoon soda. Bake until done. (Editor’s Note: Other War cake recipes call for pouring batter into greased tube pan or loaf.) Bake for one hour at 325F. Place a toothpick into the cake and if it comes out clean, then it is done. Remove from oven and let cool upside down until sides pull away from the pan.
Icing: 2 cups brown sugar ½ cup cream ½ cup butter
Cook until it forms a ball in cold water. Then stir until ready spread. Ice cake in pan as it will not turn out of pan. Use a large loaf pan and this makes a large cake.
Coffee cake
Sour Cream Coffe Cake
1 package yellow cake mix (or Lemom)
1 package lemon instant pudding mix
1 cup sour cream
½ cup Wesson oil or vegiable oil
3 eggs
¼ cup milk
2 tsp. cinnamon
¼ cup sugar
Mix cake mix, pudding mix, sour cream, vegirable oilk, eggs, and milk together and beat right minutes (at least). Pourhalf of the batter into a bunt or angel food cake pan (greased and floured). Mix together 2tsp. cinnamon an ¼ cup sugar and spinkle half of this mixture on the batter in the pan. Pour remaining batter on top and sprinkle remainig cinnamin and sugar mixture on top. Bake at 350° for 50 minutes. Cool for 10 minutes.
I gather that at the time, liquor made an effective currency.
In very rural farms, if farmers had surplus crop or the distance to market was far, or the price of the crop was low, conversion of the crop to liquor made great sense.
It was highly valued, easy to transport, and was very fungible for sale or trade. It also had the added benefit of being much more trustworthy to consume than drinking water.
So a wealthy man like Washington spent a lot of time brewing and distilling as liquid assets. To make such an elaborate eggnog let all his guests know that he was wealthy.
Typical Colonial liquor was ubiquitous, and had names like Rattle-Skull, Stonewall, Bogus, Blackstrap, Bombo, Mimbo, Whistle Belly, Syllabub, Sling, Toddy, and Flip. Added to these were the still popular Hard Cider, wines, beers, rums and whiskeys.
Thomas Jefferson imported lots of French wines, John Hancock was accused of smuggling wine, Patrick Henry worked as a bartender, and there is still a popular Samuel Adams beer.
I would serve it over ice cream or make chocolate milk or hot chocolate with it. Sounds like something went wrong with the temperature. Fudge making is tricky. It can turn sugary or not set up. My mother-in-law always used the same recipe you’re you’re using and her fudge always turned out beautifully. So give it another try. You’ll have success and you’ll love it!
Hahaha! It’s Christmas! It’s all good!
Thanks for the history! Eggnog (homemade) is a personal favorite of mine ... love the stuff and I like it generously spiked. ‘Syllabub’ .... always loved that name and like it as a recipe as well.
Bacon & Egg Pie:
1 can light tuna. Mash it up.(not white)
3-4 tablespoons good quality mayonnaise
1 finely minced shallot (or half of really small onion or 2 white part only scallion)
1 good tablespoon of chili Powder...yes chili powder!
Mix all ingredients set aside and refrigerate for 2 hours.
If too dry add mayo by half teaspoon at a time. If too tuna add one quarter teaspoon at time
Use as dip or mound on your favorite crackers.
I've been fooling non fish eaters for years!
My fudge used to always fail, then a friend told me about this fudge.
It is FUDGE every time.
http://www.food.com/recipe/2-minute-microwave-fudge-43703
Oh wow! I’ll try it in the daylight hours!
Sorry it took so long to get back to you. It’s rounded. It should look like a ball of dough, no need to square it.
“... sorry it took so long to get back to you”.
I knew you wouldn’t leave me hanging, Hoagy! I got all the ingredients yesterday because today is my baking day. Thanks again. Hugs, Mom
LOL, you got me on the road to diabetes too!
With all this Fudge-Talk going on here....:>)
I set my sights on going Greek this year - Baklava and Spanakopita....Hardening of the Arteries fare....and now I want to make Fudge on top of it!....with a side of Diabetes.
....now, where did I put that candy thermometer....
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