According to this
article American fudge has only been around since the late 19th
century. It is so rich and delicious I would have guessed that a baker for some
French king from long ago had invented it. The only thing better than homemade
chocolate fudge is homemade chocolate fudge with nuts!
Monday
Friday
Frosting
Okay, I know, another
frosting recipe. When I decided to scan and share every recipe in the box I had
no idea there would be so many FROSTING RECIPES! Now that I think about it,
that probably means there are more to come. You have been warned…
Wednesday
Christmas Candy
The timing for this recipe was almost perfect. I switched this recipe with the one that will
appear on Friday. My wife speculated that the sugar and water would be cooked
in a double boiler and then dropped by the spoonful onto parchment paper to
cool, leaving one with peppermint candy. Merry Christmas!
Monday
Chocolate Frosting
This recipe says it will produce enough chocolate frosting
for two 9 inch layers of cake or 24 cup cakes. It specifically mentions Eagle
brand milk so I went to (where else these days) their website to learn more
about the company. Eagle was first introduced in 1856 and was soon used by the
military (I assume Union troops) during the American Civil War. To learn more
about the history of this brand, and to find some more recipes, click here.
Friday
Good Icing
Our next recipe is yet another one for frosting, and a
pretty simple one at that. Since there is really nothing else to write about a
frosting recipe how about a video on how to separate egg yolk from the white, non-plastic bottle version.
Wednesday
Oatmeal Cake
I have eaten plenty of oatmeal cookies over the years but
never oatmeal cake. I wonder if there is much of a difference. The ingredients
all sound about the same between the two; white and brown sugar, cinnamon and
nutmeg. Maybe this is basically a recipe for one big oatmeal cookie!
As a side note the second ingredient listed is a stick of
Oleo, which is what margarine used to be called. You can find more information
about Oleo here.
Monday
Apple Cake
This apple cake recipe sounds pretty good, and 3 cups of
diced apples to 1 ½ cups of flour would leave you with more apple than cake. Add
the entire cup of sugar and you have got some sweet apple goodness.
Friday
White Frosting
These two recipes for white frosting are in different
handwriting. I think the tan card was written by the owner of the box, while
the reddish card was given to her.
I wonder if the slight difference in ingredients makes that
much of a difference in taste.
Thursday
Minute Fudge Frosting
This simple and quick to prepare recipe claims the frosting
will cover a “loaf cake 8” square 2” high.” Two inches of frosting on a cake
seems a little excessive, until one remembers it is fudge frosting!
Monday
Best Economy Date Cake #2
This is a duplicate of the previous Best
Economy Date Cake. Why would someone keep the same recipe on two separate
cards in the same recipe box? Maybe it was copied for a friend and never given
away.
Friday
Brown and Serve Rolls
After wading through these lengthy instructions for
preparing dinner rolls I think I know why most people anymore just pick up a
package at the grocery store as needed.
But, like homemade bread, I bet these homemade rolls would
have a superior taste and texture to what you buy in the store.
Wednesday
Small Chocolate Cake
Every recipe we have come across so far that has chocolate
in the title is spelled “chocklet.” I wonder if there is a word I don’t know I
constantly misspell. My honest guess would be yes.
As for this recipe the small measurements agree it would
indeed be a small cake.
Monday
Applesauce Cake
Most baked goods I have eaten that call for applesauce as an
ingredient have been moist, and the addition of raisins to this recipe just
makes it all the better. I think it would serve well unfrosted, so as not to
cover up the apple flavor.
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