Special Interests - Groups & Societies > The Pantry

Recipes (Deserts)

(1/7) > >>

Basic cake

? stick butter   
1 cup sugar (white or brown)
2 lg eggs
2 teaspoon vanilla

2 tablespoon baking powder
1/4 teaspoon salt
2-4 cups all purpose flour
1 ? cup milk

Beat the butter and sugar together till Stir. Beat in eggs.
Stir in milk
Add 1 ? cup flour and baking powder beat well, at least 100 strokes by hand.
Add  rest of flour ? cup at a time, batter should be a little thicker than the box cake mixes. A little thick is better than to thing.

Makes 2 8inch rounds or 1 12 inch shallow Dutch over.
Bake at 350 for apx 30 min, till knife come out clean.

I use this for most everything , you can add chopped fruit, spices, almost anything to it and have a different cake everyday.

Silver Creek Slim:
Green tomato pie

6 to 8 medium green tomatoes
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
pastry to 9-inch 2-crust pie
Wash the green tomatoes well; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt, and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435° for 35 to 45 minutes, or until nicely browned. Serve warm or cooled.
Quiche Recipes and Tomato Pies

Ruff Justice:
1 tablespoon cornstarch
1 cup water
3 cups of fruit with juice
1 cup flour
3 tablespoons butter
1/2 cup sourdough starter
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Heat oven to 400. Mix sugar and cornstarch and gradually stir in water. Bring to a boil for 1 minute stirring constantly. Fold in 1 cup of fruit. Slowly fold in the remaining fruit. Pour into a 1-1/2 quart or 8x8-inch baking dish. Dot with butter. Sprinkle with cinnamon. Measure 1 cup of flour by dip method. Stir in sugar, baking powder, and salt. Cut in butter until mixture looks like meal. Stir in milk and sourdough starter. Add a Dash of cinnamon. Pore over or drop by spoonfuls over the hot fruit. Bake for 25-30 minutes. Serve warm with fresh cream or whipped cream.

Moderators note:

Not only PC but a very common chuck wagon recipe.  May I I make on sugestion, change the 1 1/2 teaspoons baking powder to 1/2 teaspoon baking soda or as it was often called salertus.  The baking powder contains acid as the sourdough.  It will rise the same but will have less of the sour taste.

Period sourdough recipes use the soda, for some reason many modern sour dough cooks forget basic chemistry.   

When the acid is already there like sour milk, mollasses, butter milk and such reduce the baking powder about 1/3 to 1/4 and use soda instead.


Capt. Hamp Cox:
Got this one from my maternal grandmother, who passed on in 1973 at the age of 83.  Aunt Lillie was my maternal grandfather's sister.  The recipe, in my grandmother's handwriting, has this comment off the the side:  "GOOD!".   And she wasn't fibbin'.  It's very simple to make, requires nothing exotic, and has always been number one on my kids' request list.

1 cup milk
2 cups sugar
1 cup lard (I deviate here and use melted butter or cooking oil ;))
3 cups flour
4 egs
3 tsp vanilla
2 tsp baking powder
1 tsp salt

Mix until smooth, and pour into a "lubed" pan ( I usually use a cast iron, or cast aluminum w/teflon Bundt pan.  Be sure to grease the pan, or you'll be digging the cake out in pieces. :'()

Bake at 350 degrees for one hour.  Test with a toothpick - if it comes out dry, you're good to go.  Unless it is for company, I have to have some while it is still warm with a glass of milk.  As my grandma said, "Good!"  It can be iced if you desire, but I like it plain.  Also great with strawberrys or peaches and vanilla ice cream.

Moderators note:  The original Pound Cake recipe:

A pound of sugar
A pound of flour
a pound of sour milk
a pound of butter
A couple of pinches of pearl ash (a type of high quality wood ash) or baking soda

Rose water or vannilla extract to taste (Optional)

Dates to at least the middle of the 18th century.

Capt. Hamp Cox:
This is a good'un - I promise.

2 cups buttermilk
2 1/2 cups sugar
6 tablespoons flour
8 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 lb unsalted butter, melted and slightly cooled
2 nine-inch, deep dish pie shells

Combine susgar, flour, beaten eggs, vanilla, buttermilk and melted butter in a bowl.

Mix until smooth.  Bake at 425 degrees for 15 minutes, then lower to 350 degrees for 40-50 minutes until pie rises.  Pie will settle when cool.  Store in fridge or freezer.  Serve at room temperature with whipped cream.


According to the info I have, this recipe was brought to the States in the 1820s by Chef Justin Bishop's Austrian great-great-great-grandmother, Elizabeth Stutz.


[0] Message Index

[#] Next page

Go to full version
Powered by SMFPacks Ads Manager Mod
Powered by SMFPacks Likes Pro Mod
Powered by SMFPacks Menu Editor Mod