Pear Coffee Cake

DSC_0004

DSC_0009

DSC_0007

DSC_0006

DSC_0005

 

I have made my great grandmothers coffee cake so many times, and love it!  We had so many pears, and thought pears would be a perfect addition to the cake.  So, I found the recipe, and cut up some pears.  For some reason, I found myself straying from the recipe!  Have you ever thought you were following one, only to look down and see that you forgot several steps? That is what happened to me.  Instead of separating the eggs, I plopped the eggs right in.  I also accidentally added a tablespoon of baking powder to the doubled recipe, instead of two teaspoons.  When I realized this, it was a little too late, and I thought, Oh well, let’s see what happens!  Well, the result was delicious!  The baking powder actually caused the cake to bake up and around the pears, burying them in the middle of the cake, which ended up being spectacular!  I love pleasant surprises like these!

Here s the recipe with the mistakes, not doubled.  I hope you try it!

Pear Coffee Cake

3/4 cup flour

1/4 tsp salt

1/2tablespoon baking powder

1/2 cup sugar

1/4 cup butter

1 egg

1/2 teaspoon vanilla

1/4 cup milk

3 sliced pears

Sift dry ingredients together, set aside.  Cream sugar and butter and add the egg.  Alternately add the egg mixture and milk to dry ingredients.  Place in baking dish.  Add sliced pears to the top.  Pour over the top of cake 1/2 stick of melted butter and sprinkle cinnamon and sugar mixture over the top.  Bake up at 350 for 25 minutes.

Eat and enjoy!

Love,

Suzy

Chocolate Mayonnaise Cake

This is a cake that is an absolute must try!  So moist, chocolaty and very delicious.  I got this particular recipe from my great grandmothers Record Book.  Now here is the deal.  The frosting was not supposed to look like that!  It was supposed be light and fluffy like a cloud.  Mine turned out to be runny, but it was still very, very good!  Oh well, it was a good mistake I guess!

So without further ado, here is the cake recipe!

Mayonnaise Cake

2 cups cake flour (I used all purpose)
1 cup sugar
2 teaspoons soda
4 tablespoons cocoa
1/2 teaspoon salt
1 cup warm water
Vanilla

This is very important:  Sift together the dry ingredients 3 times!  This ensures that the cocoa is incorporated!
Add one cup mayonnaise.  Mix.  Add one cup water.  Mix together until blended well.  Add vanilla.
Bake in a greased pan at 350 for 30-35 minutes.

White cloud frosting
I want to state that I messed up on this frosting!  But it was still really good the way it turned out!

1 cup shortening or oleo (butter)
1 cup sugar
1cup milk
6 tablespoons flour
vanilla

Add milk and flour to a sauce pan and Cook slowly, stirring.  Allow to cool completely!!!!!! I did not let mine cool as much as I should have. 
Cream shortening and sugar, add milk mixture, add vanilla
Beat until fluffy and spread.  Or in my case pour.

I hope you enjoy this yummy cake!

Homemade Pumpkin Pie

DSC_0036

We recently had a small volunteer pumpkin plant produce two pie pumpkins.  I honestly do not know where this plant came from, but I was happy it showed up.  The pumpkins were ripe and ready to go, so I thought I would venture into the unkown world of making pumpkin pie from scratch.  This is a scary thought for someone like me!  I have never made a pumpkin pie to begin with!  So making one from pumpkins?  I was a little nervous, but I must admit, I did a pretty good job.

Here is the first thing you need to do:  cut your pumpkin into half and place it on a pan lined with foil and roast it for 1 1/2 hours at 350 degrees.

When the pumpkin is done roasting, peel the skin off and place in a large bowl.  I had two pie pumpkins for this recipe, so if you are looking for a single pie, then please use one pumpkin.

Next puree the pumpkin.  I used a hand blender for this, and it blended the pumpkin nice and smooth.  Set this aside.

In another large bowl, place 2 cups sugar, 2 teaspoons cinnamon, teaspoon salt and 1 1/2 teaspoons of pumpkin pie spice.  Combine together.  In another bowl, beat four large eggs.  After those have been beaten, stir the eggs into the dry ingredients.  Now add the egg and dry ingredients mixture to the pumpkin puree and mix well. Next add 2 small cans of sweetened condensed milk.  I know this is slightly unconventional, but it is oh so good!  Mix well and sit aside.

Make your two of your favorite pie crust recipe, and cook the crust for 10 minutes.  Place the filling in in both crusts and cook the pie for about one hour until the filling is firm.  My pie turned out with a nice crust on the top and a creamy filling in the middle.  It was divine!

You can also freeze the filling!

I hope you are all doing well!

Love,

Suzy

Red Velvet Fourth of July Cupcakes

For the Fourth of July, we had a great time.  In the evening, we all went to the ballpark with some friends to watch the local pioneer league play some baseball.  After the game, they had a little fireworks show, so we got our fill of fireworks.  We normally buy them and have fun in our backyard, but I must admit, I preferred the baseball game.  What is more American than baseball, hotdogs and fireworks, all at once?

During the day, I decided to make my neighbors some festive Red Velvet Cupcakes.  I do enjoy baking, and I enjoy even more, giving yummy gifts to others.  I even packaged them up with a cute ribbon, and had my kids deliver them to all twelve houses.
DSC_0211

These red velvet cupcakes are topped with a butter cream frosting, which I left white with red and blue sprinkles.  They are the perfect summer cupcake and I promise will be enjoyed by all!

Red Velvet Cupcake Recipe

1 1/3 cups all purpose flour (or cake flour if you have it)

3/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons cocoa powder

1/4 teaspoon salt

1 stick of softened butter

3/4 cup sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon vinegar

2 tablespoons of red food coloring

1/2 cup milk

Sift all the dry ingredients together into a medium size bowl.  In a large bowl, cream together softened butter and sugar.  After the sugar and butter are mixed and look fluffy, add two eggs, vanilla, vinegar and red food coloring.  Mix until the red coloring is no longer streaked.  Now pour your milk into a measuring cup and have the dry ingredients ready.  Alternate dry and then wet ingredients until completely mixed.  Line cupcake pan with liners and fill a little more than halfway.

Bake 20 minutes at 350 degrees.  Makes 24 medium sized cakes.

Mix together your favorite butter cream recipe and decorate!

DSC_0210

Finally, Enjoy!

Love,

Suzy

VIntage Recipe-Happy Hour Cake

DSC_0034

I love cooking vintage recipes!  I especially love cooking from my Great Grandmothers cookbook she made for my mother.  This book is a compilation of recipes dating from the 1940’s through 1960’s, and given to my mother in 1968.  It was made with much love to help prepare my mom for marriage.  There are fun stories of married life, but also delicious recipes from magazines, newspapers and creations from my great-grandmother herself.  A very special book indeed.

Last year, I began cooking a recipe a day, but then life began to takeover, and suddenly I could not keep up anymore.  I still want to make a cookbook of vintage recipes, but, I may have to be more creative with my time to carry out this goal.

I decided to post today a fun and very different recipe for cake, called “Happy Hour Cake”.  This is a recipe from my grandmother, and I must admit I was nervous to try it.  I did not know how beer would taste in a cake.  I mean, we love to put brandy and sweeter alcohols in our cakes, but beer?  To me this is different.

But, I womaned up and cooked this cake, and to my surprise, I like it!  So here is the recipe for you to enjoy, and have a happy time eating it.

DSC_0040

Happy Hour Cake

1 1/2 cups of sugar

2/3 cups shortening ( I used butter, my son is very allergic to shortening.  I am sure you can also use animal lard as well.)

2 well beaten eggs

1 teaspoon salt

1 teaspoon cloves

2 teaspoons nutmeg

1 teaspoon cinnamon

2 3/4 cups flour

1 teaspoon soda

1 1/2 cups chopped dates ( I left these out because I did not have dates)

1 1/2 cups mashed bananas

1/2 cup chopped nuts (I left these out due to a horrible allergy to nuts in our family)

1 teaspoon vanilla

1- 12 oz can of beer

Cream shortening and sugar.  Add dry ingredients, add beaten eggs and mix well.

Add bananas, dates, nuts and vanilla and mix well until blended.

Add beer to blend.

Bake in large, long pan at 350 for 45 to 60 minutes

Carmel Icing

5 tablespoons butter

1 cup brown sugar

1/4 cup milk

Boil together for 3 to 5 minutes.  Add vanilla.

Add 1 cup sifted powdered sugar and mix well until it is the right consistency to spread on cake.

Enjoy

Homemade Oatmeal Cream Pies

DSC_0049

I love oatmeal cream pies!  When I was a kid, my dad would always get them.  I did not really like them as a kid, but when I entered my teenage years, my love for them began to grow.  Now, if there is a box within close range, I have to check myself closely.  If left alone, the box disappears.  The kids ask where they are and I say I have no idea what they are talking about.  So to make things easier, I do not buy them.

However, I did have a craving for them the other day, so I decided to experiment.  The results were truly delicious and I was so excited about them, that I thought I would share the recipe.

Keep in mind, they are the sweetest most delectable treats, and one small one will last you through the night.  I have a huge sweet tooth, and all it took was a small cream pie to satisfy me.

Oh, they are so good!

Here is the recipe:

Suzy’s Oatmeal Cream Pies

2 cups flour

1 cup white sugar

3/4 cup brown sugar

1 3/4 cup oatmeal

1/4 cup milk

4-5 tablespoons honey

1 egg

2 teaspoons cinnamon

and here is the ultimate kicker:  1 cup butter cream frosting!  Which is 2 cups butter, 1 package powdered sugar and 5-6 tablespoons of milk.  Reserve one cup for the cookie batter and the rest for the cream filling for the pies!

Combine all the ingredients.  Butter and flour an 11×9 pan and place batter in the pan like brownies.  In fact the consistency is a lot like brownies.  Cook for 40 min at 350.  Let cool completely!!!! Cut into squares and fill with butter cream.

Delectable!

DSC_0048

Strawberries and Angel Food Cake

DSC_0001

To me, there is no dish that screams summer more!  A light angel food cake with strawberries.  Yum!  I know a great many people use shortcake instead of angel cake, but I love the lightness of angel cake.

I made my great grandmothers recipe, and it does require some effort and precise direction following.   As we all know with vintage recipes, it is difficult to follow precisely, because it is sometimes hard to understand and read what they have written.  But I promise you, if you use this recipe, you will not be disappointed!

For the strawberries, I went to my strawberry patch and picked fresh strawberries.  Hulled and sliced them in half, added a couple tablespoons of sugar, and squeezed fresh lime onto them.  Stirred and let them sit until all the juices formed.  Delicious!

For the cake, here is the recipe:

1 1/2 cups sugar

1 1/2 cups sifted flour

5 eggs separated

1/2 cup cold water

1/2 teaspoon cream of tartar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

Add baking powder, salt and flour together.  Sift together 3 times!!!!  Beat egg yolks for ten minutes.  This is very important!!!! (and very time consuming but so worth it) Use medium speed on mixer.  Yolks should look like soft butter.

Add 1/2 cup cold water and mix well.  Add sugar and beat until thick and lemon colored, which is about 5 to 10 minutes.  Add the vanilla and then beat in the flour.

Beat egg whites until foamy, then add the cream of tartar and beat to stiff peaks.  Fold into flour mixture–don’t beat!!!!

Baked in large ungreased tube pan for 1 hour at 325.  Invert pan to cool.

May also be baked in a long pan(which is what I did) for 45 to 50 minutes.

Place strawberries and whipped cream if desired on top!

DSC_0002

I know, many steps and much time, but it is totally worth it, I promise!

Hope you try!

Love,

Suzy