Friday, August 15, 2014

Treasured Red Velvet Cake Recipe

We recently took a road trip...a long  one that started in Illinois with our sons, Blake and Ben, and encompassed Ohio, West Virginia and Indiana, and  then, back to Illinois before we headed home!  It was sooo worth the road time to see family and friends (says the co-pilot who didn't drive all those miles-haha).  Hubby, the road warrior, would agree that seeing those we love was worth the traffic nuisance.  We had lots of catching up to do-there was a new baby on each side of the family!  Hugging your parents when you haven't been able to for a long while is just, well,  beyond special!  It was a vacation full of hugging, swimming, kickball, eating, shooting, music, fire pits, baby giggles and shopping with my mom!  Fun times all around!

Enough bragging about my fun trip, now on to cooking chat.  While I was at the Davis reunion in Ohio, I discovered, while chatting with my nieces, that nobody had or could find MawMaw"s (Louise Davis') red velvet cake recipe.  She always made this cake for the girls' birthdays, so there was much glee when they realized that I had copied it down years ago.  Kim pleaded,"please put it on the blog!"  So, as I am a,"great aunt", I will fill that request.  Here you go, girls!

Red Velvet Cake
1/4 C butter
2 tsp cocoa
1 1/2 C sugar
2 eggs
1 C buttermilk
1 tsp vanilla
1 1/2 tsp baking soda
1 tsp vinegar
2 tsp 2 oz. red food coloring
2 1/2 C flour
Cream butter, sugar and eggs.  Make a paste of cocoa and food coloring;  add this to creamed mixture.  Mix buttermilk, salt and vanilla;  add to creamed mixture alternately with flour.
Add baking soda to vinegar to baking soda and fold in at the very end.  (Do Not use a mixer!)
Pour into 2 or 3 greased and floured round cake pans.  Bake until done.

5 TBSP flour
1 C milk
Mix milk and flour in a double broiler and cook until thickened.  Refrigerate until very cold (at least 1 hour)
Then:  cream Crisco, sugar and vanilla.
1 C Crisco
1 C sugar
1 tsp vanilla
Add Crisco mixture to the milk/flour mixture;  beat at least 5 minutes with a mixer.

Refrigerate any leftovers of this cake.  (Leftovers?? Really??!)

Friday, July 25, 2014

My Most Recent Old Cookbook Find!

I absolutely love digging through old cookbooks!  The thrill of the hunt can only be topped, for me, by finding that copy that is unique and has a little historic tale to tell.  I love a cookbook that looks like it was used every week and sat close-at-hand for frequent consultation.  Unlike, collectors of most rare books, it makes me happy if there is some wear from everyday use, a little fraying and a binding that has some give is a real plus to me!  The best that I can hope for, though, is if the vintage cookbook has the cook's hand-written notes... and I get really excited if there are quickly-jotted must-have recipes tucked inside (often, these have been scribbled on the back of an envelope or cocktail napkin!)
Recently, on a brief trip to the Dallas-Fort Worth area, I found such a well-used book!  It was sitting on a shelf in an antique consignment shop in Fort Worth, just waiting for me!   I say it was fate-Hubby says it was Murphy's Law!  

Today, I'm sharing pictures of my Junior League of Dallas Cookbook from 1935.  From her notes, I'd say the cook made the popover recipe on page 139 very often.  She also was partial to the Molded Caviar Egg Salad (ewww...). There was a menu for the week, her recipe for Orange Sponge Cake and a menu for an upcoming dinner party tucked in-between the pages of the book;  The little  details make me so happy!  Hope you enjoy the pictures.  Look closely!  I've included the page with two recipes for Green Tomato Pickles!

Thursday, July 17, 2014

My Cheat Version of Olive Garden's Lemon Cake

Hubby loves the lemon cake at Olive Garden!  However, when we eat there the salad(soup for him), breadsticks and pasta are very filling.  We are usually just too full for dessert.  I recently made this cake as a surprise treat one evening.  It's not exactly Olive Garden's but he had seconds and said that it tasted very much like theirs!

Here's how I made my version of the  popular dessert:

Marcia's Lemon Cream Cake
- 1 box  of lemon cake mix
-1 8 oz. package of cream cheese
-1 tub of Cool Whip
-1 fresh lemon
-powdered sugar

Mix cake according to the box directions with the addition of a teaspoon of lemon zest.  Bake in a Bundt pan until done.  In a separate bowl, use electric mixer to blend cream cheese, 1/2 cup of powdered sugar, 1/2 tub of Cool Whip and a teaspoon of fresh lemon juice.  Invert cake onto a cake plate.  Slice into thin slices.  When cake is cooled, put a dollop of lemon mixture between 2 slices and sprinkle with powdered sugar.  Yum!!

Book I'm reading:  Mama Flora's Family by Alex Haley