Special Interests - Groups & Societies > The Pantry

Recipes (Deserts)

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Mogorilla:
In my cook book, it is labeled Mom's bread pudding, but I think it was my Grandma's recipe.   I loved this stuff on a cold winter's night. 

Mom’s Bread Pudding
 
8 slices raisin bread
3 cups 2 % milk
½ cup sugar
5 large eggs
1 tsp vanilla extract
1/4 tsp cinnamon
 
Mix together and put in large casserole pan.  Place pan in a larger pan of water and bake for l hour at 350 degrees, or until knife inserted comes out clean.
 
Sauce
 
2 T. margarine
3 T. all purpose flour
½ cup sugar
1 cup hot water
1 tsp vanilla extract
 
In a sauce pan, Make a roulx, then add thehot water and sugar.  Stir until mixture bubbles.  After it cools a little, add the vanilla. Stir.
 
**Mom didn't do the water bath, but I do, and instead of using 5 eggs, you can use 5 egg whites and get the same results.  Mom always just made this a few hours before we would eat it, so it was always still warm.   

Mogorilla:
This has been in my Family for years and is a favorite of my wife's

Oatmeal Cake

1 ½ cup of boiling water
1 cup rolled oats
1 stick butter (½ cup)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 ½ cup of flour
1 teaspoon baking soda
½ teaspoon salt

Add boiling water to oats and allow to soak for 20 minutes.   

Cream butter and sugars in large bowl.   Add eggs, vanilla, and cinnamon, mix until smooth. 
Sift dry ingredients together and add dry ingredients and oats to butter.   Mix batter until just blended.

Options at this point:  Leave as is; mix in 1 cup chopped nuts (floured);mix in 1 cup dried fruit (floured, my preferred is chopped dates); or my favorite, a mix of chopped walnuts and dates.   It is very flexible.

Pour batter into a 9x13 pan and bake in a preheated 350º oven for ~30 minutes or until a tester inserted in middle of cake comes out clean.   For a bundt pan, cooking time is extended by ~15 minutes.

For icing, I just mixed powdered sugar, vanilla and a little milk.

Marshal'ette Halloway:
Sweet Corn Cake Recipe
 


*Note on Masa:
You can buy prepared masa dough at most Mexican and specialty food markets.
Or you can readily purchase Masa Harina (made by Quaker Oats)
which is dried corn that has been ground and treated.
It is the basic ingredient used in making tamale dough (also called masa).

**Note on steamers:
You can also improvise a steamer by placing a rack on cans in a large stockpot
 or Dutch oven with a tight-fitting lid.


1/2     cup butter, softened   
1/3     cup masa harina       
1/4     cup water     
1 1/2   cups frozen corn, thawed       
1/4     cup cornmeal   
1/3     cup sugar     
2       tablespoons heavy cream       
1/4     teaspoon salt 
1/2     teaspoon baking powder

Blend butter in a medium bowl with an electric mixer until creamy.

Add the masa flour and water to the butter and beat until well combined.

Put defrosted corn into blender or food processor and with short pulses,
 coarsley chop the corn on low speed.
You want to leave several whole pieces of corn.
 
Stir the chopped corn into the butter and masa harina mixture.
 Add cornmeal to the mixture and combine.

In another medium bowl, mix together the sugar, cream, salt, and baking powder.

When the ingredients are well blended
(NOTE: It turns out much better if you blend till it's thick & creamy),
 pour the mixture into the other bowl and stir everything together BY HAND.
 
Pour corn batter into an ungreased "8x8" baking pan.
 Cover the pan with aluminum foil.

Place this pan into a "9x13" pan filled 1/3 of the way up with hot water.

 Bake for 50-60 minutes or until the corn cake is cooked through.
When the corn cake is done, remove the small pan from the larger pan
 and let sit for at least 10 minutes.

To serve, scoop out each portion with an ice cream scoop or rounded spoon
(NOTE: 1/4 or 1/3 measuring cup works great, press "cake" in cup to form
before placing on plate) .

From Delmonico:

I'm gonna jump in here a bit and explain masa a bit more and even risk gettin' skilleted cause the Marshal'ette made one minor mistake, the corn is treated and then ground, but that is what makes it masa.  Masa is a very old item, maybe 5,000 years old.

The dried corn is soaked in lime, (Calcium hydroxide) this removes the outer hull and made it easier to grind.  this of course is just another form of hominy.  But lime process adds about 750% more calcium to it than just ground corn.  Also the process makes the Niacin in the corn be able to be absorbed into your body rather than passing on though.  This prevents a disease called Pellagra, a problem that was common among folks who eat a lot of corn bread and little else in food containing Niacin.  This was a common disease among the people in the southern US for many years.

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Delmonico:
These are out of the 1956 Betty Crocker Cookbook.  To make ther period correct just replace the shortening with a 50/50 mix of butter/lard.






Plus:

12 Tbl (1 1/2 sticks) UNsalted butter
1 cup white sugar*
1/4 cup molasses
1 egg
1 3/4 cups all purpose flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350F.  Melt butter, add sugar and molasses and mix thoroughly.
Lightly beat egg & add to mixture; blend well.
Sift flour with spices, salt and baking soda.  Add to first mixture; mix.  Batter will be wet.
Lay a sheet of foil on a cookie sheet.  Drop tablespoons of cookie batter on foil, leave about 3 inches between cookies.  These will spread during baking.  Bake until cookies start to darken, 8-10 minutes.  Remove from oven while still soft.  Let cool on foil.

Makes about 24 large flat cookies.  They stay moist in an airtight container for about 1 week.

*for richer cookies use 1/2 cup white sugar & 1/2 cup brown sugar.

Plus from Top Kick Ken:
Soft Molasses Cookies

1 cup Molasses
1 Tbsp Ginger
1 Tsp Soda
½ Cup Butter, Melted
2 Tbsp. Milk
Flour

Combine the melted butter, molasses and ginger, and mix well.  Dissolve the soda in the milk and add to the first mixture.  Sift into the liquid mixture, sufficient enough flour to make dough stiff enough to be rolled.  Chill.  Roll out to ½ inch thickness.  Cut with a cookie cutter and bake on a greased cookie sheet in a moderate oven (350 degree) for about 10 minutes.
 

Delmonico:
Mince Meat for Pie

Mince Pie, Plain

Two coffee cups chopped beef and small piece, about four ounces of salt pork, four coffee cups sugar, one nutmegone coffee cup molasses, two lemons, rind and juice, or sour orange, four teaspoons salt, two cups cider, boiled with the molasses, four teaspoons cinnamon, four cups chopped fruit (raisins, citron, currents), one cup suet finely chopped.  Mix and scald, pack down in jars and pour a little brandy one top.  When used add six cups of chopped apples.

Mince Pie, Richer

One pound fresh beef, one pound tongue, one half pound salt pork (scalded) chopped very fine, one pound large seeded raisins, one pound Sultana raisins, one pound currants, three-quarter pound "A" sugar, three quarters pound granulated sugar carmel, one pint rich stock, one pint boiled cider, fruit juice or soft jelly, simmer till well blended, two teaspoons cinnamon, one teaspoon allspice, one teaspoon clove, one teaspoon mace, one teaspoon nutmeg, one-half pound citron shredded.  Cool and taste, and some more seasoning if desired.  Pack in glass jars, pouring two tablespoons of brandy one top of each.  When ready to use, add two annd a half cups of raw chopped apples to each cup of the mince:  partly cook and put in the pies hot, adding lemon (grated rind and juice) and rose water if liked.


Some notes, I would not store this in a cupboard like they did, the sugar and spices are to preserve it, but I would make it up just a couple days before needed and store in the ice box just to be sure.   

Sultana raisins are a small seedless raisin as are the currants used in this context.  (Currants are also a berry similar to goose berries)

One coffee cup is 12 ounces not 8.  When is says cup instead of coffee cup it is 8 ounces.

The tougue in the second recipe would need scalded and skinned first.

"A" sugar is just good quality white sugar, all we get today would be called "A" sugar back then.

This is writted as published, the commas are all as the original text.

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