Archive for August 12th, 2010

August 12, 2010

Chocolate Chiffon Cake

Ann Krueger [nee Neufeld]

  • ¾ c. boiling water
  • ½ c. cocoa powder
  • 1 ¾ c. sifted cake flour
  • 1 ¾ c. sifted sugar
  • 1 ½ tsp. soda
  • 1 tsp. salt
  • ½ c. oil
  • 7 unbeaten egg yolks
  • 2 tsp. vanilla
  • 1 c. egg whites
  • ½ tsp. cream of tartar

Mix boiling water and cocoa. Then sift together flour, sugar, soda, and salt. Make a well in the dry mixture and add in order the oil, egg yolks, cooled cocoa mixture, and vanilla. Beat until smooth. In a separate bowl, beat egg whites and cream of tartar until egg white are very, very stiff (5 mins). Pour egg yolk mixture gradually over egg white, fold very gently, until just blended. Pour into ungreased tube pan, bake at 325 for 55 mins, then at 350 for 10-15 mins more. Immediately turn pan upside down, placing tube over funnel till cool.

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August 12, 2010

Chocolate Zucchini Cake

Elaine Epp (Val), July 16, 1994 – Eva’s favourite zucchini cake recipe

  • ½ c. margarine
  • ½ c. oil
  • 1 ¼ c. sugar
  • 1 tsp. vanilla
  • 2 eggs
  • ½ c. sour milk
  • 2 c. shredded zucchini
  • 2 ½ c. flour
  • 4 tbsp. cocoa powder
  • ½ tsp. cinnamon
  • ½ tsp. cloves (opt.)
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ c. walnuts
  • ½ c. chocolate chips

Cream sugar, margarine, oil. Add eggs, vanilla, sour milk and soda alternately with flour and cocoa. Mix. Stir in zucchini. Pour into a greased and floured 9×13” pan. Sprinkle with chips and nuts. Bake 40-50 mins in a 325 oven; alternatively, put in two loaf pans.

Grandma’s addition: “April 25/09: Made slightly larger batter – 3 eggs, 2/3 milk (sour cream), more flour, etc. Baked in 3 small pans (heart + 2 loaf p.) at 330 for 37-40 mins.”

zucchini cake and ice cream

August 12, 2010

Rhubarb Coffee Cake

Vernon News

  • 1 c. coarsely chopped pecans
  • ½ c. firmly packed brown sugar
  • 1 tsp. cinnamon
  • 2 1/3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ c. margarine, softened
  • 1 ½ c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 4 c. rhubarb, cut in ½” pieces or 1 (20 oz.) pkg. frozen
  • 1 c. sour cream

Preheat oven to 350. Grease a 10” bundt pan and set aside. In medium bowl, combine pecans, brown sugar and cinnamon until mixed. In large bowl sift flour, baking powder, soda and salt. Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir flour mixture into butter mixture until smooth. Fold in rhubarb and sour cream. Sprinkle one third of the nut mixture evenly over prepared pan. Spread half of the batter over nut mixture. Sprinkle with remaining nut mixture; then spread with remaining batter. Bake 50-55 mins. or until cake tester inserted near centre comes out clean. Cool in pan on wire rack 10 minutes. Then invert cake into rack and cool complete. Makes 10 servings.

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August 12, 2010

“Whipped” Shortbread Cookies

Eva Neufeld

  • 1 lb. butter (no substitutions)
  • 2 c. flour
  • 1 c. icing sugar
  • 1 c. corn starch

Soften butter to room temperature. With electric mixer blend butter. Add flour in 4 equal portions – blending with mixer after each portion is added. Add and blend icing sugar in 2 equal portions. Add and blend corn starch in 2 equal portions.
(n.b..: Blend on low speed after adding each portion of dry ingredients. Then blend with mixer on high speed.) Blend until mixture is smooth and consistent – only a few minutes. Bake on ungreased cookies sheets at 350 for 15-20 mins. Cookies do not spread so uncooked batter can be placed quite close (1/2 inch – 1 inch apart).
Top with cherries, Christmas candied fruit etc. if desired – before baking cookies.

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August 12, 2010

Jumbo Cookies

Beryl Wilk – The wife of one of Grandpa’s business associates.
Eva loves these. “So moist! And soft and fresh.”

  • 2 c. raisins
  • 1 c. water
  • 1 c. shortening
  • 2 c. white sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 4 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. allspice

Simmer raisins in water for 5 mins. Cream shortening, sugar, and eggs, then add cooled raisins. Mix together dry ingredients and add to wet ingredients. Add 1 c. nuts, drop by spoonfuls on greased sheet. Bake in 370-400 oven.

August 12, 2010

Banana Cake

Norma Galvin – Gene Galvin’s sister in law (See “Baked Beans”)

  • 1 c. brown sugar
  • ½ c. shortening
  • 2 eggs
  • 1/3 c. milk
  • 1 ½ c. flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 bananas

Mix as for plain cake. Last of all add banana pulp with soda. Bake at 350 for 35-45 mins.

August 12, 2010

Carrot Cake

Miss Turton – a pastor in a church in Ft. St. John. “A very good carrot cake recipe.”

  • 1 c. brown sugar
  • ¾ c. Crisco oil (margarine)
  • 2 beaten eggs
  • 1 ½ c. grated carrot
  • 1 c. flour (unsifted)
  • ½ tsp. salt
  • 1 tsp cinnamon
  • 1 tsp. soda

Combine ingredients and bake in a 9×9” pan at 350 for 30 mins.

For icing:

  • 4 oz. cream cheese (Philadelphia)
  • ½ c. butter
  • 1 c. icing sugar (maybe more)
  • chopped nuts on top!
August 12, 2010

Rhubarb Torte

Eva Neufeld

  • ¼ lb. butter
  • 1 c. sugar
  • 2 eggs
  • 1 ¾ c. flour
  • 2 tbsp. baking powder
  • fresh rhubarb
  • For topping: 2 tsp. sugar and nutmeg

Melt butter and beat with sugar. Add eggs, one at a time, and beat well. Gradually add flour and baking powder. Turn batter into greased round pan. Cut rhubarb into 1” pieces and set on end into cake, covering all batter closely. Sprinkle with topping lightly. Bake at 350 for 1 hour or till done. Remove from oven and cover with sauce!

For sauce: Cream ¼ pound butter with 1 c. sugar. Add 2 eggs. Beat after each addition. Return cake to oven and bake 25 mins at 325 until custard is set and golden brown.

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August 12, 2010

Torte Cake

Evelyn Doerksen (nee Neufeld) from Pat Torgerson (Al Shevkenek’s sister)

  • ½ c. flour
  • ½ c. sugar
  • 1 tsp. baking powder
  • 2 large eggs
  • ½ tsp vanilla
  • ¼ tsp salt
  • 2 tbsp oil

Grease pan very well, preferably with lard. Bake at 375 for 20 minutes. Cool 2-3 minutes, then invert on plate.

August 12, 2010

Strawberry Short Cake

Evelyn Doerksen (nee Neufeld), May 1986

  • 2 c. sifted flour
  • 2 tbsp. sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ c. butter or margarine
  • 1 beaten egg
  • 2/3 c. light cream
  • 3-4 c. sliced strawberries
  • 1 c. whipping cream

Sift dry ingredients, cut in butter, work to coarse crumbs. Add liquid and stir just to moisten. Bake at 450 for 15-18 minutes in 8” round pan.

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