Posted in the Columbia Forum
#1 Oct 8, 2013
Cake or pie ?
#3 Oct 9, 2013
Fruitcake says it all. Tee-heee... lay off the fruitcake Mae.
#4 Oct 9, 2013
ah, come we love Mae, I like a good pecan pie!! Fruit cake get a bad rap.
#6 Oct 10, 2013
Grandma's Chocolate Meringue Pie
#7 Oct 11, 2013
does it matter what anyone here likes, old farts running this town don't allow you to choose unless it is their favorite comment to anyone who does not agree with them " move out of town" yea thats what we need to tell folks rather then making it a better place
#8 Oct 11, 2013
how about a double crust peach pie, warm with some ice cream, yum!!!
#10 Oct 11, 2013
#11 Oct 12, 2013
made from scratch sweet potato pie. with whipped cream on top..........mmmmmmm mmmmmmm good!
#12 Oct 13, 2013
I would love a piece of chocolate cake
#14 Oct 14, 2013
I remember a cake, my mother made called "war cake", no eggs. I should look for that. It was good, they had to use less of things,because the were rationed.
We are so lucky that we have never known those kind of times.
My grandmother would make a jam cake for Sunday's dinner, it was mad with Damson preserves.8719
#16 Oct 16, 2013
yes, I have a couple of plates, and a cup and saucer that belonged to my grandmother. I miss her. here cake recipe I grew up with:
anadian War Cake
2 c. hot water
1 box raisins
2 c. dark brown sugar
1 stick margarine
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
Boil all ingredients 5 minutes and let cool, then stir
in 4 cups self-rising flour. Bake in 2
layer cake pans at 375 d. for 25-30 minutes.
2 c. light brown sugar
1 c. white sugar
1 stick margarine
1 tsp. vanilla
3/4 c. milk
Bring this to boil until forms a soft ball and remove
from heat. Beat with mixer until it
is thick enough to spread.
Canadian War Cake
2 cups hot water
2 cups raisins
2 cups dark brown sugar
1/4 cup fat( butter, lard or whatever you have)
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon salt
1 tablespoon tepid water
2 teaspoons baking soda
3 cups flour
Combine first eight ingredients in a large pot and boil for five minutes.
Allow to cool. Preheat oven to 350 degrees.Com bine the tablespoon of tepid
water and baking soda then add it and flour to mixture in pot. Blend well.
Batter can be put in two layer pans and baked for 45 minutes or into a loaf
pan and baked for one and a half hours. Cake is cooked when toothpick
inserted into cake comes out clean.
(These cakes are good as is but frosting can be added.)
2 cups brown sugar
1 cup white sugar
1/4 cup fat (butter, margarine, etc)
1 teaspoon vanilla or other flavoring
3/4 cup milk( canned milk, reconstituted powdered milk or water can be used)
Bring this to a boil until mixture forms a soft ball and remove from heat.
Beat with a mixer until it is thick enough to spread.
Eggless, milkless, butterless! A classic cake going back to World War I
(when it was called Canadian War Cake), so delicious that many homemakers
kept it in their repertoire long after rationing ended. An easy recipe from
a wartime Betty Crocker booklet called Your Share. The moist, spicy cake is
swell for dessert or snacking.
1 cup dark brown sugar
11/4 cups plus 2 teaspoons water
1/3 cup vegetable shortening
2 cups raisins
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 cups sifted enriched all-purpose flour
1 teaspoon baking powder
-In saucepan, mix sugar, 1-1 /4 cups water, shortening, raisins, nutmeg,
cinnamon, and cloves. Boil 3 minutes. Cool.
-Preheat oven to 325.
-Dissolve salt and soda in 2 teaspoons water. Add to mixture. Blend in flour
mixed with baking powder. Pour into greased and floured 8 inch square pan.
-Bake 50 minutes.
-Top with frosting; or this cake is delicious un-iced.
Cocoa Mile-a-Minute Frosting p. 230
To give the patriotic look to your wartime cake, spread this low-shortening
frosting thin-between the layers and on top, but leave the sides as bare as
a boot camp haircut.
1 tablespoon butter or shortening
3 tablespoons milk
1-1/2 cups sifted confectioners' sugar
4 tablespoons cocoa
1/2 teaspoon vanilla extract
-Heat shortening with milk until melted.
-Mix together sugar, cocoa, and salt. Add hot milk, stirring to blend; then
add vanilla and beat 1 minute. If too thick, a little more milk may be
#18 Oct 16, 2013
Try this one, EGGLESS CHOCOLATE CAKE
2 squares Bakers Unsweetened Chocolate
1 cup milk
1 3/4 cups sifted Swans Down Cake Flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla
Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool. Sift flour once, measure, add soda, salt, and sugar and sift together three times. Cream shortening; add flour mixture, vanilla, and chocolate mixture, and stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375° F.) 20 minutes, or until done.
Eggless Cocoa Cake. Substitute 1/4 cup Bakers Breakfast Cocoa for chocolate. Sift cocoa with dry ingredients and add cold milk with vanilla.
Orange Frosting. Combine 1 1/2 cups sifted confectioners sugar, 1 1/2 teaspoons grated orange rind, 2 tablespoons lemon juice, and dash of salt. Add 2 tablespoons hot melted butter or other shortening and beat vigorously 1 minute, adding more liquid, if necessary.
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