| 19 | 20 | 21 | 22 | 23 |
| 1 | 11 | 22 | 32 | 43 |
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pan of water on lower rack of oven and BAKE 2 1/2 to 3 hours till done. COOL on
wire racks. REMOVE from pan and PEEL paper off. WRAP in cloth dampened in
whiskey or brandy, then in foil. BEFORE serving glaze and decorate.
GLAZE:
BOIL 2 tablespoons brown sugar, 1 tablespoon corn syrup, 2 tablespoons water.
SIMMER 2 minutes. BRUSH over cake.
Note: Since many of these cakes are made weeks prior to serving, some Chief Cooks
open up the aluminum foil every few days, sprinkle or brush whiskey or brandy
(
depending on what was used initially) on the cloth wrapping, then reseal. This is a
personal preference thing, including the use of whiskey or brandy in the first place. If
memory serves, dry sauterne was popular in some families.--Caj.
Chocolate Covered Pecan Candy
2
1
1
1
boxes powdered sugar
pint ground pecans (2 cups)
/2 stick margarine, melted
can sweeten condensed milk, like Borden's Eagle brand
MIX well and SHAPE into small balls.
Chocolate Dip:
1
box semi-sweet chocolate
/2 block paraffin
1
MELT together over hot water. KEEP dip hot, USE toothpick to dip each piece.
PLACE on wax paper to cool. Tastes better than store bought!
Orange Spice Cake
1
2
4
1
1
3
1
1
2
1
cup margarine
cups sugar
eggs
teaspoon baking soda
/2 cup buttermilk
1/2 cups flour
pound candied orange slices, cut
pound dates, cut
cups nuts, cut
cup flaked coconut
MIX sugar and margarine, ADD eggs, BEAT well. ADD baking soda mixed in
buttermilk. ADD chopped fruit, nuts, coconut to flour. Mix into first thing. BAKE in
1
3x9x3 pan for 3 hours at 250°F.
Frosting:
MIX 1 cup orange juice, 2 cups powdered sugar. SPOON ON hot cake. LET
STAND overnight in fridge. CUT. SERVE. ENJOY.
Old Fashioned Butter Cookies
1
3
cup butter
/4 cup sugar
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