Daring Bakers Challenge: Panna Cotta and Florentine Cookies

Valentine's Day Supper ~ Part 4

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Aren't those candy hearts cute? 

Finally we come to the dessert course of our Valentine’s Day Supper! We had the Panna Cotta and Florentine cookies that were this month’s Daring Bakers challenge.  It was the perfect end to our meal. I did not want to have quite so many sweets in the house, so I cut the recipes in half. The following recipes reflect this change. 

For the Panna Cotta you could choose the vanilla or chocolate version. Since it was Valentine’s Day I made the chocolate version. I have not worked a lot with gelatin, so I made a fairly major mistake when making this. I was only supposed to heat the gelatin for a few seconds or so, I ended up heating it for about a minute or so. That made the panna cotta quite thick. Quite Thick. It was tasty, but it was wrong. Really it is a very easy recipe and I would try it again. I just got carried away.

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Chocolate Panna Cotta (Adapted from Bon Appétit)

Recipe adapted to serve two.

Ingredients:

1/2 cup whole milk

1/2 tablespoon unflavored powdered gelatin

1 cups whipping cream (30+% butterfat)

1/4 cup sugar

2.5 oz bittersweet or semisweet chocolate

1/4 teaspoon vanilla extract

Directions:

Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

Add chocolate and whisk until melted. Whisk the milk/gelatin mixture into chocolate cream mixture. Whisk until gelatin has dissolved.

Transfer to ramekins, or nice glasses for serving.

Cover and chill at least 8 hours, or overnight

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To go with the panna cotta we were to make Florentine cookies. I have never made or eaten this type of cookie, but the recipe is quite simple. I used light corn syrup because I did not have dark corn syrup in the house and I was not going to buy it when such a small amount was needed, especially since I cut the recipe in half. Also, I decided to use some of the leftover frosting from my niece’s birthday cake as the filling. I thought that it worked quite well as a filling. I think I made the cookies way too big, but they were good and went well with the panna cotta.

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Florentine Cookies (Adapted from Nestle)

This is a half recipe of the original with my changes noted.

Ingredients:

1/3 cup unsalted butter

1 cups quick oats (I used thick oats and wizzed it in a food processor.)

1/2 cup granulated sugar

1/3 cup plain (all purpose) flour

2 tablespoons light corn syrup

1/8 cup whole milk

1/2 tsp vanilla extract

pinch of salt

2/4 cups dark or milk chocolate (I used a delicious chocolate frosting.)

Directions:

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat.

To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.

 

Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).

Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 1 – 1 1/2 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

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Celebrations: Super Bowl Sunday & Brit’s Birthday

I spent most of my life avoiding the Super Bowl at all costs. I did not care about the commercials and I cared even less for the game itself. Then I met my then-husband-to-be and that changed. His family has a Super Bowl party every year. I can’t say that my opinions have really changed, but I have watched the last five Super Bowls.  Still, for me it all about the food and this year was also about our niece Brit’s birthday.

The party this year actually took place at my BIL & SIL-to-be’s home. Everyone brought a little something. For the game we made pizzas. I made the crust using the crust recipe from Jim Lehey’s Pizza Patate. We use this crust often when making pizza. We have found, however, that if you are not making the potato pizza it is best to par-bake the crust for about 10 minutes before putting toppings on it and baking it again. It is much crispier that way. Rodney was in charge of actually making the pizzas. He made one half cheese/half pepperoni and he made the other one half pepperoni, sausage and mushroom (his favorite)/half sausage, onion and green olive (my favorite). I thought they turned out quite nice.

The pepperonis on top show what side is the pepperoni side. 

After several text messages and Facebook exchanges it was decided that for Brit’s birthday I would make a chocolate cake. The cake part itself was easy; I used the recipe for Dark Chocolate Cake from Food.Com. I made the recipe with no changes. I have never had problems with this recipe and it has a spot in our Tried & Chewed folder. My only suggestion is to use the best quality Dutch-processed cocoa you can find, because the better the quality, the better the cake. 

The frosting was a bit harder. I did not want to use cocoa powder in the frosting. Instead, I had some Ghirardelli milk chocolate chips on hand and I wanted to use those. After a lot of web-surfing I found a great recipe on the Williams-Sonoma site. The recipe called for unsweetened chocolate, but I used the milk chocolate mixed with a bit of Chocolove 77% chocolate. It came out really great. It was all Rodney and I could do to not just eat it out of the bowl! However, as you can see below, I was able to get the cake frosted. The cake and the frosting where a great combination! 

  

There was Neapolitan and Pistachio ice creams to go with the cake. 

The secret to to a tasty cake: 

homemade vanilla made with Calvert Whiskey.

Happy Birthday Brit!!

Today is her actual B-day. She is older than three!

Recipe Links:

Crust Recipe

Cake Recipe

Frosting Recipe

No Recipe Required: Roast Chicken and Risotto

A couple of days ago I wrote a post about using recipes for everything and how I needed to get away from that. Well I figured there is no time like the present, so last night I made supper without using a recipe. I made a beautiful roast chicken and risotto with caramelized onions, peas and a touch of parmesan.

Last night’s supper planning started a few days ago when I ran into the GrassRoots Co-Op to pick up some milk and some flour. I often buy my flour in bulk and while I was scooping it out I saw that they had Arborio rice.  “Hmmm….” I thought myself, “I could make risotto with that.” I then measured out a cup or so and went on my merry way. The fact, that I have never made risotto, never really entered my mind.

Cooking started with the chicken. I often make roast chicken, so making it without a recipe is really not an issue. (Though I do always forget what temp to cook it to, 180° for those who now realize that they don’t remember either.) I rubbed it with olive oil, tarragon, garlic, rosemary and S & P. Then I tossed it in the oven at 350° until my thermometer read 180°. Easy-peasy.

Then came time for the risotto, for which originally I had intended to find a recipe. I looked at a few when I first got back from the store, but I really did not read them. I am not sure why, but they all seemed too frou-frou (go figure, frou-frou is actually in my spell check!). So I decided that I would just wing it. I thought about all the risottos I have seen made on TV, contemplated the few I have eaten and started cooking.

I started by thawing six cups of my homemade chicken stock in the microwave. After it thawed a bit I put it in a pot and brought it to a simmer. Then I heated some oil in a large skillet. I poured in my Arborio rice and roasted it until it was a light golden brown. I then started adding the chicken broth, stirring and adding more chicken broth, one ladle at a time.

At first I planned to make a very plain risotto. I figured that plain would be fine for my first attempt, but things were going so well that I got fancy. I kept adding stock a ladle or so at a time to the risotto while I cut up an onion and started caramelizing it. I was a bit worried about the timing of this, but in the end they were both done at about the same time. I then put the onions in the risotto, warmed some frozen peas, added some S & P and finished with some parmesan. It was quite good.

Sadly, the risotto was finished when the chicken was still at 165°, so it had to sit awhile before we ate. The risotto ended up being a bit too thick. However, everything was tasty AND I made our whole supper without reading a recipe while doing it!

Pop Tarts in the Air!

Yesterday, I had the great idea to make some Homemade Pop Tarts. I went online for a recipe and I found a great one on Smitten Kitchen. So I went to bed planning to make them today. Then this morning I looked at my Google Reader and I saw that both October Farm and Yummy Chunklet had posts about making Homemade Pop Tarts! There must be a Pop Tart meme in the air!

I followed the recipe at Smitten Kitchen almost to the letter. I used the whole wheat variation. The only issue I had was with rolling them out. I ended up with eight instead of nine tarts. I used my homemade rhubarb jam as a filling. Rodney wanted frosting so I used this frosting with some added vanilla extract (homemade of course). They are very tasty. I think I will make these again, but make them a savory tart. Rodney had the idea to fill them with cheese and salami. That should be tasty!

Cooling on a wire rack.

A closeup unfrosted.

Frosted yumminess. 

A cross-section. 

Tried & Chewed: Amish White Bread

I found this recipe for Amish White Bread a year or so ago. I really liked it but it is too sweet for us the way it is written. So I lowered the sugar to a quarter cup or less, sometimes I only use a tablespoon or so. I also use refined coconut oil instead of vegetable oil. (I use coconut oil for most of my oil needs.  If you do the same thing make sure you use refined because it is flavorless, unless you like coconut flavor, which I do, but the hubbles does not.) I have also started to add a cup or more of whole wheat flour. You know to make it a bit more wholesome. In this instance I used White Whole Wheat flour.  I am always looking for new bread recipes, but I always return to this recipe. 

This bread makes really good French Toast and Rodney likes it made into croutons. To make it into croutons I just cut it into cubes drizzle it with good dose of olive oil and sprinkle it with salt and garlic powder. I then put it in the oven at 350 until the cubes are golden brown and crispy, giving them a stir every once in awhile. Rodney actually likes to eat the resulting croutons alone as snack.

White Bread

2 cups warm water (110 degrees F)

1/4 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup refined coconut oil

5 cups bread flour

1 cup white whole wheat flour

1. In a stand mixer, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Let the mixer knead the dough for 5 minutes or so. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F for 30 minutes.

A warm slice with my homemade Apple Jelly and a cup of Tulsi Tea. 

Tried & Chewed: Peanut Butter Chocolate Chip Oatmeal Cookies

I decided that I wanted to make Chocolate Chip Cookies today, but I did not have a lot of chocolate chips. So I went looking for a recipe. I found these cookies on Martha Stewart, but I still did not have enough chocolate chips. I also did not have enough peanuts. I fixed this problem by adding some pecans, dates and macadamia nuts until I had about 4 cups of add ins. Of course you could use most anything. I would have used coconut and raisins, but the hubbles hates both.

The recipe worked out really well. This recipe will make it into our Tried & Chewed folder. The one tip I would pass on is to let the cookies cool on the pans for at least a few minutes, otherwise they will squish as you try to take them off the pan. 

Peanut Butter Chocolate Chip Oatmeal Cookies

Mix 1:

3 cups old-fashioned rolled oats

1/3 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

Mix 2:

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

1/2 cup natural peanut butter

  

2 large eggs

1 teaspoon pure vanilla extract

Add ins:

1 cups salted whole peanuts

1 cups semisweet chocolate chips

1 cup mixed nuts

1 cup dates

Preheat oven to 350 degrees.

Stir together ingredients for Mix 1; set aside.

Mix ingredients for Mix 2 in stand mixer and mix until fluffy.

Mix in eggs and vanilla.

Add Mix 1, and mix until just combined. Mix in add ins.

Drop balls of dough 2 inches apart on baking sheets.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes.

Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. 

Tried & Chewed: Blondies

I grew up eating Blondies and I love them. This recipe has had a home in our Tried & Chewed folder for a couple of years. I found it when I needed something to bring to a potluck. For that occasion I actually quadrupled the recipe and it turned out great. Since then I have made them in various forms. This time I only made a 9 X 9 pan and used pistachios for the nuts. They were very, very tasty.

Blondies (Adapted from AllRecipes.Com.)

1 cup sifted all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1/3 cup butter

1 cup packed brown sugar

1 egg

1 tablespoon homemade* vanilla extract

½ to 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F.

2. Mix dry ingredients. Give a stir with a whisk. Set aside.

3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Let it cool down a bit.

4. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.

5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.

*Okay, you can use any vanilla you want, but homemade is so easy. 

Happy New Years!

Happy New Year everyone! I hope you enjoyed your New Year’s Eve. I spent it with family. We chatted and snacked and had a jolly good time on our end. My contribution to the party was a Pistachio Cheese Log. I found the recipe a few years back in Everyday Food. It is very simple, yet a bit elegant. The only frustrating bit for me is chopping the pistachios after I roast them. I haven’t found a good nut chopping system, so if you have one let me know!

Pistachio Cheese Log 

8 oz. cream cheese, room temperature

1 cup grated sharp cheddar

1 tbs. Dijon mustard

1 t. Worcestershire sauce

Salt & Pepper

1 cup shelled unsalted pistachios, roasted and coarsely chopped

Beat the cream cheese, cheddar, Dijon, and Worcestershire until well combined.

Season with salt and pepper.

Cover, and refrigerate until slightly firm, 1 to 2 hours.

When firm, shape into log on either wax paper or cling wrap.

Roll in pistachios.

Serve with crackers.

(Oops, I just realized that I forgot to add salt and pepper last night to mine! It was still tasty though.)

(I am sorry the pictures are so bad. I forgot to take a picture before I left the house and I only had my cell phone with me.)

As far as drinks were concerned I mostly had water. However, I did find a new drink that I quite liked. While shopping for our gathering I decide it would be nice to have some Canada Dry Ginger Ale. I usually avoid it because it has high fructose corn syrup, but it always seems so festive. If I had been thinking I would have picked up a natural sugar-only brand when I was at the Wedge earlier in the day, but I was not thinking, so I didn’t. Then I got home and thought it might be nice to mix it with something, so I did an internet search. I looked and looked, but I had trouble finding a recipe that was simply a little bit of alcohol with the ginger ale. Eventually I found this recipe that contained ginger ale, butterscotch schnapps and something called Gentleman. I had no idea what Gentleman was and a further internet search did not clear the matter up. Nevertheless I loved the idea of butterscotch schnapps and ginger ale. So on the way to the gathering we stopped for a bottle of schnapps. It was a very good choice. It was a very seasonal yumminess! And, even though we bought the smallest bottle we could find (350 ml), I have enough for at least a couple of New Year’s to come!

Happy New Year!

Tried & Chewed: Wallumbilla Crustless Quiche

I collect recipes, lots and lots of recipes. I surf a lot of websites and search cookbooks for them. I save some to my computer and the ones I think have the most promise I print out. This leaves me with a lot of recipes floating around the house. To combat this I sort them into a couple different three ring binders. The first one is the untried folder. After we have tried them and liked them they go into the “Tried & Chewed” folder.

Tonight we had the Wallumbailla Crustless Quiche from the section called “Best of the Best”. We put recipes in that section that we use over and over again.

The hubby doesn’t like crust, so this crustless quiche is perfect for him. Also, being curstless, this quiche makes a great easy weeknight meal. Tonight we had it with leftover Christmas ham. I wish I had picked up some broccoli or mushrooms to add to it. In the past we have had it with different fillings. I especially like fennel, caramelized onions and gruyere. I highly recommend trying this recipe. It is not the most delicate quiche, but it is tasty and quick to put together. 

Jule Kaga

Christmas is not Christmas without Jule Kaga. Every year my Grandma Alice would make Jule Kaga for Christmas morning. Well Grandma is gone now, so my mother and I take turns making it. It was my turn this year. Grandma used a basic recipe from one of her old cookbooks and modified it to be Jule Kaga. Below is basically the recipe that she used with my small changes in brackets.

Grandma Alice’s Jule Kaga

1 cup Milk (scalded)

1 cup Water

½ cup Sugar

Add to above lukewarm liquid:

1 package Quick Acting Yeast [I use 2 ½ tsp.]

Stir and add:

1 cup flour to make sponge

Let stand ½ hour or until raised light; add

½ t. salt

12 cardamom seeds (shelled and pulverized in corner of a clean cloth) [I use 1 tsp.]

½ cup softened shortening [I used butter.]

3 eggs

Beat and add:

5 to 51/2 cup flour, or enough to make a soft dough.

Let rise till double in bulk; knead in 1 cup of citron and 1 cup of golden raisins and let rise again till light. Divide dough in half. Make each half into braids. Put in greased bread tins or make round braids into pie tins. Let rise till light. Bake in moderate oven 350° for 30 to 35 min. Allow to cool.

When cool make a thick butter cream frosting. Frost and decorate with red and/or green candied cherries.

Daring Bakers Challenge: Christmas Stollen

A month or so ago I came upon the website for the Daring Kitchen. I had heard of their site before, but I did not think I was up for the challenge. Well this month I decided it was time for me to give it try. You can sign up as a Daring Baker and/or a Daring Cook. I am a better baker than I am a cook, so I only signed up as a Daring Baker.

I was very excited to see that the challenge for this month was Stollen.  Avery seasonal choice by Penny from Sweet Sadie's Baking. I had never had Stollen before, so I was not really sure what to expect. My family makes a bread that is similar called Jul Kaga, but it has some different flavors in it.

I followed the recipe that Penny provided pretty closely. The following is basically her recipe showing the ingredients I chose. The only change I made was to use green cherries instead of red. I just could not find red ones. Next time I would like to make my own candied peel.  I have given quarters of this away to friends and family. I am looking forward to seeing what they thought of it!

Stollen

¼ cup lukewarm water (110º F)
4 1/2 teaspoons
1 cup milk
10 tablespoons unsalted butter
5½ cups all-purpose  flour
½ cup sugar
¾ teaspoon salt
1 teaspoon cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons vanilla extract
1 teaspoon lemon extract or orange extract
¾ cup mixed peel
1 cup firmly packed raisins
3 tablespoons rum
12 green glacé cherries (roughly chopped) for the color and the taste.
1 cup flaked almonds
Melted unsalted butter for coating the wreath
Powdered Sugar for dusting wreath

Directions:

Soak the raisins
In a small bowl, soak the raisins in the rum and set aside.

To make the dough

Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.

Lightly beat eggs in a small bowl and add lemon and vanilla extracts.

In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.

Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.

Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.

Starting with a long side, roll up tightly, forming a long, thin cylinder.

Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.

This was before I pinched it together

Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.

Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.

Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.
The bread should be coated generously with the powdered sugar.

Update 1-2-2011-- I was supposed to include the following lines in this post:

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

And Along Came Marilyn

Today I went to a Church Bazaar with my friend Gladys. I did not plan to buy anything, but then I saw this one lonely teacup. Again it is not floral and it only has the smallest bit of purple, but she was only $2 and the minute I picked her up the name Marilyn rang through my head. I found that a bit strange because I have a first cousin once removed named Marilyn and this teacup does not remind me of her one bit! Still I picked her up and brought her home. And here she is:

As you can see my inaugural tea with Marilyn consisted of cake and a teabag of genmicha tea. Genmicha is my favorite green tea. I love the taste of the roasted brown rice. As you can see it does not brew up very dark. The taste is subtle, but it is lovely. The cake consists of two of my Grandma Alice's recipes. They are from one of her cookbooks. I would tell you the name of the cookbook but the pages with that information are long gone. I think they were a church cookbook because it is one of those cookbooks with the names of the ladies who contributed them under the recipe. Here are the recipes as they are written in the book:


Chocolate Frosting

1 C. sugar
¼ C. cocoa
¼ C. butter or oleo
¼ C. milk

Mix thoroughly, bring slowly to a full rolling boil, stirring constantly. As soon as it reaches a full rolling boil remove from heat, cool, and beat.

Mrs. J. A. Kehborn

Lazy Daisy Cake ~ marked Very Good by Grandma H.~

½ C. milk
1 T. butter
2 eggs
1 C. white flour sifted
1 t. baking powder
¼ t. salt
1 t. vanilla

Scald milk to which butter has been added and keep hot while making other ingredients. Beat eggs until light and foamy. Add sugar an beat well. Sift flour, salt and baking powder, add vanilla and hot milk, stirring carefully. Bake in greased pan in 375 ° oven.

Mrs. Dewey Slater

I will warn you that these two are maybe not the best combination. The frosting is a bit too dense for the cake. Still it is mighty tasty!  I did add a pinch of salt to the frosting, just to bring out the flavors. Also, these make a 9x9 inch cake. I plan to make more of Grandma Alice's recipes in the coming months. They make very good companions to a cup of tea,