Kai's "Old-Fashioned" Recipe Thread

[gypsy1]

"Life consists not in holding good cards but in playing those you hold well."

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[Jolie Rouge]

Creamed Corn Bread

1 cup self-rising corn meal
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 (8-ounce) carton sour cream
1 (8-1/2 ounce) can cream-style corn


Preheat oven to 400 degrees. Grease an 8-inch heavy iron skillet, and heat in oven until piping hot. Combine all ingredients, mixing well. Pour batter into hot skillet and bake 25 to 30 minutes.

SERVES: 6 - 8

[tayhope]

Since this is an old fashion recipe thread. Has anyone ever heard of a Red earth ring cake? My mother in law would love to have this recipe again!!

[gypsy1]

Olympic Ring Cake


"A fun way to enjoy the Olympics is with an Olympic Ring Cake. Use a tasty traditional pineapple upside down cake, add colerful candies and enjoy the spirit."

Ingredients:


1/2 cup butter, melted

1 1/2 cups brown sugar

1 can (20 oz.) pineapple slices

1 package (18.25 oz) yellow cake mix

3 eggs

1 package (3 oz.) cream cheese, softened

small colorful candies (like mini M&M's)

whipped cream

Method:
Butter sides of a 9x13 pan. Melt remaining butter, add brown sugar, and mix well. Press sugar mixture into bottom of pan. Drain juice from pineapple into a measuring cup, set aside. Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar. Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid. Beat together liquid, cake mix, eggs, and softened cream cheese until smooth. Pour cake batter over pineapple. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.

Cool cake in pan 5 minutes, invert in serving platter. Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right. Top row: blue, black, red. Bottom row: yellow, green. Serve lukewarm with whipped cream.

Note: For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies

[gypsy1]

Waking Earth Cake - recipe More Desserts/Baked Goods Recipes Solutions
Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions Press, 2001).
Celebrate the first stirrings of spring with this unusual not-too-sweet cake, a tasty way to begin fortifying ourselves for the new season ahead. It is sweetened with iron-rich molasses instead of sugar, and it uses no dairy or eggs. In fact, you will be surprised at how anything with so few ingredients could taste so good! This adaptation of a simple recipe by Peaceful Cook Harriet Kofalk is a nourishing tonic for the last cold days (we hope!) of late winter.

The recipe includes a magical surprise idea to celebrate the seeds that are beginning to stir deep underground. You may want to top it with vanilla ice cream, a beautiful way to represent the snow covering this waking earth. Think of the cake hiding its surprise gifts just as the earth gestates the waking seeds.



Consumer Guide Summary:
INGREDIENTS

1 1/2 cups whole wheat flour
1 cup unbleached white flour
1 1/2 teaspoons baking soda
1/2 cup vegetable oil
1/2 cup unsulphured molasses
1/2 cup hot water
1/4 cup blackstrap molasses
optional: small non-meltable surprises for hiding inside cake (a clean coin, a polished crystal, a ring, a gold or silver charm)
optional: yogurt, ice cream or non-dairy frozen dessert

1. Preheat oven to 375.

2. In a large bowl, combine both flours and baking soda. Stir in the vegetable oil and the unsulphured molasses. This mixture will resemble crumb topping. Remove 1 cup of it and reserve.

3. In a small bowl, combine the hot water and the blackstrap molasses. Add to the flour mixture remaining in the large bowl and mix well.

4. Now is the time, if you desire, to stir in any one or more of the non-melting surprises. Finding one of them in your piece of cake is good luck - but BE SURE to warn your eating audience to prevent accidental choking or broken teeth!

5. Pour batter into a greased 9-inch square baking pan, sprinkle with the reserved crumb topping, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

6. Serve warm, with a dollop of yogurt or vanilla ice cream, if you like.

[tayhope]

Gypsy1, I appreciate your efforts. Neither of them recipes are it. My mother in law said this one had I think Hersheys cocoa. Was during the depression time and she thinks the recipe was in Cappers weekly.

[Jolie Rouge]

Sounds like we we need Gummie with her magical recipe CD or Fugie and his incrediable research capabilities on this ...

[Gumball1960]

Maybe this is it under a different name?

HERSHEY'S RED VELVET COCOA CAKE

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 tbsp. Hershey's cocoa
2 oz. red food coloring (paste)
2 1/2 c. sifted cake flour
1 c. buttermilk
1 tsp. salt
1 tsp. soda
1 tbsp. vinegar

Cream shortening and sugar. Add eggs and vanilla. Beat well. In separate dish, blend cocoa and food coloring: add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in cup and add. Bake in two 9 inch pans, greased and floured, at 350 degrees for 30 to 35 minutes. If desired, divide batter between three 8 inch pans. Let cool before frosting. Note: Red paste coloring usually does a prettier job than some liquid types.FROSTING:
5 tbsp. flour
1 c. milk

Cook until thick - stirring constantly. Cool.

Cream together:
1 c. sugar
1 c. butter
1 tsp. vanilla

Add cooled flour mixture and beat until like whipped cream. (Half of frosting is ample for utility cake. Whole recipe for layer cake).

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RED VELVET CAKE

1 1/2 c. sugar
1 c. buttermilk
2 1/2 c. Soft-A-Silk cake flour
1 tsp. cocoa (Hershey's)
2 eggs
1 1/2 c. Crisco oil
1 tsp. baking soda
1 tsp. salt
1 tsp. vinegar
1 tsp. vanilla
1 oz. bottle red food coloring

Sift together flour, sugar, soda and salt. Add buttermilk and oil, stir well by hand. Mix together eggs, cocoa, vinegar and vanilla. Add food coloring and stir well. Pour into 3 (8 inch) cake pans. Oil the pans only. Bake 15 to 20 minutes at 350 degrees.

FROSTING:
1 box powdered sugar
1 stick butter
1 (8 oz.) pkg. cream cheese
1 c. chopped nuts

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RED VELVET CAKE

3 eggs
1/2 c. Crisco
2 oz. red food coloring
1 c. buttermilk
1 tsp. vanilla
1 tbsp. vinegar
1 1/2 c. granulated sugar
2 tbsp. Hershey's cocoa
2 1/2 c. cake flour
1 tsp. salt
1 1/2 tsp. baking soda

Beat eggs, Crisco and sugar until creamy. Mix cocoa and red food coloring together. Pour into creamy mixture. (Make sure you turn mixer on low speed when pouring into bowl.) Then pour into mix and beat until blended. Pour buttermilk into measuring cup, add salt and vanilla. Stir with fork. Measure out the flour and alternate flour and liquid until all is used. Mix baking soda and vinegar together and with large spoon, fold into cake batter. Do not mix with mixer! Bake at 350 degrees until toothpick comes out clean. Cool and top with the following icing.

ICING:
5 tbsp. regular flour
1 c. milk
2 sticks margarine
1 c. sugar
1 tsp. vanilla

Blend flour and milk together and cook until thick. Stir continually to avoid sticking and lumps. Cool! Mix margarine and sugar. Blend well and add cooked mixture of flour and milk. Add vanilla. Blend. Put on cooled cake and enjoy!
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Other than these, I can't find it. I've checked every recipe site I've got in my favorites and that's close to 30 or more sites.
Maybe Fugi can find it??

I did post a recipe request for it on another site so maybe it'll turn up yet.

[tayhope]

She makes red velvet cakes. That cant be it.

[Gumball1960]

Don't give up yet.. I just got a message back about the request I posted. Hang in there..

[Jolie Rouge]

Hot Macadamia Dip

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.



Salmon Poached in Champagne

2 pounds salmon fillets
3 cups champagne
1/4 cup fresh lemon juice
1 small sweet onion, sliced
5 or 6 sprigs of fresh dill
Salt and pepper to taste

Place the salmon fillets in a shallow pan in one layer. Add the champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring champagne/water mixture to a boil. Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper. Reduce heat to
simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot.



Veggie Pasta

2 cups baby carrots
2 cups of broccoli florets
8 oz. uncooked penne pasta
2 Tbsp. olive oil
1 cup frozen green peas
2 cloves garlic, minced
1/3 cup dry white wine
1/3 cup Half and Half
2 Tbsp. fresh lemon juice
Salt and pepper to taste
1/3 cup fresh grated Parmesan cheese

Cook carrots and broccoli in boiling water until broccoli is just crisp/tender. Remove vegetables from water and add pasta. Cook pasta until al dente and drain. Heat oil in skillet and add carrots, broccoli, peas and garlic and cook for a minute or so. Add wine and stir. Add Half and Half and lemon juice and cook for another minute or so. Add salt and pepper, pasta and Parmesan cheese and mix well to heat through.


Orange Date Squares

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6 oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan and simmer until dates are soft. Remove from heat and add chocolate chips. Add eggs, orange juice and milk and stir. Combine baking soda, flour, salt and walnuts and fold in date mixture. Pour into a greased 13 x 9-inch baking pan and bake for 30 minutes at 350 degrees. Allow to cool and prepare glaze and drizzle over bars. Cut into squares and serve.

Glaze

3 cups confectioner's sugar
1 Tbsp. grated orange zest
1/3 cup milk

Combine ingredients and mix well.