Cold Oven Pound Cake by way of Walda Passaro
I found this in a very old cookbook and had to try it because I never made a cake where the directions told you to start with a cold oven. This is a very moist, buttery pound cake. Very good and easy.
1cup butter
1/2 cup crisco
3 cups white sugar ( not 10x)
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup evaporated milk
3 cups all-purpose flour
1/2 cup crisco
3 cups white sugar ( not 10x)
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup evaporated milk
3 cups all-purpose flour
DIRECTIONS:
Do not preheat oven. Grease and flour a 10 inch tube pan.
In a large bowl, using medium speed on electric mixer, cream together the butter, crisco, and sugar until light and fluffy. Beat in the eggs one at a time, blending well after each egg. Using a wooden spoon, stir in the vanilla. Alternately blend in the flour and milk. Pour batter into greased and floured pan.
Place cake in cold oven, then set the temperature to 300 degrees F. Bake for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set on wire rack and let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cooked Salad
Dressing
I also found this recipe in a very old cookbook. It will give you the taste of potato salad that you remember as a child. It's a long process, but most recipes back then were. No shortcuts!
2 Tb flour
1 tsp sugar
1 tsp salt
1 tsp dry
mustard
2 eggs
1 cup milk
¼ c cider
vinegar
1 Tb butter
or margarine
¼ tsp celery
seed
Stir flour,
sugar salt and mustard together thoroughly in top part of double boiler. Add
milk gradually, stirring until smooth. Add eggs. Beat with long handled
two-tined fork until combined with other ingredients.
Stir in
vinegar a tsp at a time. Cook over simmering (not boiling) water stirring
constantly until thickened. This will take 15-20 minutes. Remove from heat and
stir in butter and celery seed. Makes about 1 2/3 cups. Cool and use as potato
salad dressing.
From the same old source as the above recipes. I'm sure the lard could be replaced with either more butter or crisco.
2 c flour
1 tsp baking
powder
1 tsp salt
1Tb butter
1 Tb lard
¾ c milk and water in equal parts
Mix flour,
baking powder and salt and sift twice. Work in butter and lard with tips of
fingers then add gradually the liquid, mixing with knife until the consistency
of soft dough. Toss on floured board, pat and roll lightly to ½ inch thickness.
Cut and bake in hot oven for 15 minutes.
Cream Puffs
I found this recipe when cleaning out my Aunt Emily's house. She worked at Wheaton's for years and was always asking friends for their recipes. They usually had names with them, but this one didn't.
1/2 c butter
1 c boiling water
1 c sifted flour
1/4 tsp salt
4 eggs
Melt butter in boiling water. Add flour and salt all at one time and stir vigorously. Continue cooking and stirring constantly until mixture forms a ball that doesn't separate.
Remove from heat and cool slightly. Add eggs one at a time beating hard after each addition until mixture is smooth. Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets. Bake at 450 for 15 minutes then reduce heat to 325 for 25 minutres.
Remove from sheet and cool on wire rack. When cream puffs are cold, cut a hole in the side of each. Fill with sweetened whipped cream.
1-2-3-4 Cake
My mother made this cake for every occasion. First cake I ever made. Mom always made it in a turks head pan, but in recent years, I've been making it in a 9x13 pan and sprinkling the top with chocolate morsals before I bake it. When it comes out of the oven, dot it with butter and sprinkle with 10x sugar while still hot.
1 c butter or crisco
2 c sugar
3 c flour
4 eggs
4 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 c milk
Cream butter and sugar together. Separate eggs. Beat yolks and add to the sugar mixture. Combine flour and salt and alternately add to mixture with milk. Add vanilla. Stiffly beat the egg whites and fold them in. Add baking powder. Bake at 350 for 45 minutes.
