Wednesday, June 13, 2018

War Time Victory Cakes

ONE-EGG VICTORY CAKE
From the Royal Baking Powder cookbook:

During WWII, America resorted to rationing certain goods. Everything from tires to shoes to nylons were rationed, along with many edibles such as sugar, coffee, and cheese. Fuel shortages made it tough to send fresh food across the country, and many processed foods had to be shipped to our soldiers and allies. Could you imagine though, telling your kid that you can’t make their favorite birthday cake because you already used up that month’s ration of butter!

One example of just deeply the war affected those at home in the U.S. can be found in cookbooks like these, which are featured in the National World War II Museum 'Arsenal of Democracy' exhibition. Written with wartime rationing and scarcity in mind, they advised the American homemaker on ideas about how to feed their families properly without using up too many of their supplies.

Here is a Recipe for one of those War Time Victory Cakes from the Royal Baking Powder Cookbook.

Ingredients:
1/3 cup shortening
2/3 cup sugar
1 egg, well beaten
1/2 teaspoon vanilla extract
1/3 cup light corn syrup
1 cup milk
2 cups cake flower
2 1/2 teaspoons Royal Baking Powder
1/4 teaspoon salt

Directions: Cream shortening well; add sugar slowly, beating in well. Add beaten egg and vanilla; beat until well blended. Blend syrup and milk. Sift together dry ingredients and add alternately with liquid to first mixture. Bake in greased square pan (8 x 8 x 2 inches) in moderate oven at 350°F. about 1 hour or in 2 greased eight-inch layer cake pans at the same temperature about 30 minutes. Makes 1 eight-inch or 1 two-layer cake.
Note: Honey may be substituted for light corn syrup.

Monday, June 11, 2018

Chocolate Depression Cake

Chocolate Depression Cake
Depression cake is a type of cake that was commonly made during the Great Depression. The ingredients include little or no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain. Similar cakes are known as "War Cake," as they avoided ingredients that were scarce or were being conserved for the use of soldiers. This cake has no eggs in it.
Ingredients:
1 1/2 Cups all-purpose flour
1 Cup sugar
1/4 Cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/3 Cup vegetable oil
1 Cup water
Frosting:
2 Tablespoons butter
1/4 Cup unsweetened cocoa powder
1 Cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla extract
Directions:
Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined.
Pour batter into a greased 8x8 square pan.
Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
Let cake cool completely before frosting.
For the frosting:
Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste. With mixer on low speed, add in powdered sugar, milk and vanilla.
Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.

Monday, May 21, 2018

Recipe for the long lost Davey Crockett Bars

Davy Crockett Bars

Known as a school cafeteria favorite of days gone by. These bars are dense, use more eggs than most recipes, and have chocolate chips, and oatmeal.
Ingredients:
1 cup white sugar
1 cup light brown sugar
3 eggs
2 cup flour sifted with 1 tsp. soda
1 tsp. baking powder
2 cup oats
1 cup oil
1 tsp. vanilla
1 tsp. salt
1 cup nuts
Directions:
Mix together ingredients, the dough will be very stiff. It has to be pushed or patted into an ungreased pan.
Bake 15 to 20 minutes in 350 a degree oven. Do not over bake or it will be hard and dry. TRemove from oven when it is still puffed in the middle. Cut into bars or squares while warm, and watch for the look of delight from your unsuspecting guest!
Anytime I have made these, everyone who has tried them has absolutely loved them. I don't remember this treat being made at any school I went to, so those children who did have them were a very lucky bunch.

Thursday, March 29, 2018

Prince Harry and Meghan’s Secrete Wedding Cake Recipe Revealed

Lemon Elderflower Cake with Buttercream Frosting

The fresh flavors of spring can still be with you even if you didn't get a invitation to the Royal Wedding!
The couple has chosen baker Claire Ptak, of London-based Violet Cakes, whose known for her simple buttercream cakes topped with fresh edible flowers. According to the palace’s announcement, the royal cake will be a “lemon elderflower cake that will incorporate the bright flavours of spring” and will have buttercream and fresh flowers for decoration.
In this recipe I used an Elderflour Liqueur, Lemon Juice, and Lemon Extract to give it that unique and Royal flavor. I don't think you will be disappointed. Let's get started! FYI: You can adjust the recipe depending on how big of cake you need.
Royal Inspired Wedding Lemon Elderflower Cake
Ingredients:
Cooking spray or butter, for greasing pans
4 cups all-purpose flour
4 1/2 tsp baking powder
1 tsp salt
4 large eggs, room temperature
2 large egg whites, room temperature
1 3/4 cups butter, room temperature
2 2/3 cups granulated sugar
1 tsp vanilla extract
1 tsp lemon extract
3 tbsp plus 1 tsp lemon juice
2 1/4 cups whole milk, room temperature
Preheat oven to 350 F. Grease three 9-inch (23-cm) round cake pans with cooking spray.
In a large bowl, mix together flour, baking powder and salt. In another bowl, whisk together eggs and egg whites.
In a stand mixer, combine butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add beaten eggs a third at a time, mixing well after each addition and stopping to scrape down sides of bowl with a rubber spatula. Add vanilla, lemon extract and lemon juice. Continue to mix until combined.

Turn mixer to low speed. Alternate adding flour mixture and milk a third at a time. Mix until batter becomes thick and smooth, careful not to over mix.
Divide batter among cake pans, about 2 1/3 cups in each pan. Use an offset spatula to smooth batter to edges of pan. Gently tap pans on table to get rid of any excess air in batter.
Bake for 30 to 35 minutes on middle rack or until cake tops begin to develop a golden color and a toothpick inserted in cake centers comes out clean. For even baking, rotate pans at 15-minute mark.
Remove from heat and let cool for 10 minutes. Use a spatula to gently loosen the edge of cake from pan. Carefully turn cakes out on to a wire rack to cool completely. Remove parchment paper.

Elderflower Swiss Meringue Buttercream
This recipe will give you enough to make the crumb coat, a thin layer of buttercream to seal in the crumbs before adding a second decorative layer, though it may vary depending on how thick you apply the buttercream.

Ingredients:
2/3 cup egg whites, about 5 or 6 large eggs
1 2/3 cup granulated sugar
3/4 tsp salt
1/4 tsp cream of tartar
2 1/2 cups butter, softened and cut into small cubes (5 sticks)
1/4 cup (50mL) Elderflower liqueur

Fill a medium-sized pot with at least 2 inches water. On high heat, bring to a boil. Turn down heat to medium and reduce to a simmer. In a large heat-proof bowl, add egg whites, sugar, salt and cream of tartar. Place bowl over pot of simmering water making sure bowl does not touch bottom of pot. Add elderflower concentrate and continue to mix until well-incorporated. Stir constantly with a flexible spatula until sugar has completely dissolved and mixture reaches about 185 F, about 10 to 12 minutes.

Pour mixture into bowl of a stand mixer fitted with whisk attachment. Whisk at high speed for about 10 minutes, or until meringue doubles in volume and develops stiff peaks and a glossy appearance. With mixer still running, add butter a few cubes at a time to achieve a thick and creamy texture. Let cool completely before frosting.
Add edible flowers if you wish.

Saturday, March 17, 2018

Irish Cream Hot Chocolate Bundt Cake

Baileys® Irish Cream Hot Chocolate Bundt Cake
This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.

INGREDIENTS:
2 cups all-purpose flour
1/2 cup Nestle® Cocoa
3/4 tsp baking soda
3/4 tsp salt
1/3 cup Baileys® Irish Coffee Creamer
1 tbsp. Hershey® Chocolate Syrup
1 cup butter (2 sticks)
1 1/2 cup granulated sugar
3 large eggs
GLAZE TOPPING:
1 tbsp. butter
1 1/2 cups confectionery sugar
2 tbsp. milk
2 tbsp. Baileys® Irish Coffee Creamer
1 tsp. vanilla

INSTRUCTIONS:
Preheat oven to 350F. Grease a 9-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
Bake for approx. 40 minutes or until a cake tester comes out clean.

Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
This Irish Cream Chocolate Cake is sure to become one of your new favorites.

Friday, March 16, 2018

Double Fudge Irish Cream Cookies Non-Alcoholic for Saint Patrick's Day!

Looking forward to Saint Patrick's Day, but minus the alcohol? Then I have a great recipe for you!
Baileys® Irish Cream Double Fudge Irish Cream Cookies
I happen to be of Irish decent, but unlike the typical stereotype, I do not drink. It's kind of funny about stereotypes, they are never true for everyone involved.
You want to celebrate your Irish heritage with your sober friends, and leave the hangovers to the wannabe's, here is a delicious way to treat your guest who can manage to socialize without the aid of the Devil's Nectar. No hangover happening here!
Double Fudge Irish Cream Cookies
I have substituted the Baileys® Irish Cream for Baileys® Irish Cream Coffee Creamer. I assure you that your guest will love these. They are soft, and chewy, and wonderful in every way. Let's get started.
Ingredients:
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 packet instant coffee powder
8 tablespoons of Baileys® Irish Cream Coffee Creamer
1 1/2 cups chocolate chips
Directions:
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips.
Drop by teaspoon fulls on to baking sheet.
Bake at 350 for 8-10 minutes.
These are proof that you certainly don't need alcohol to have a good time with your friends, and family. They are so good you may even wish to make them on days that it's not Saint Patrick's Day!

Monday, January 22, 2018

Old Fashioned Valentine's Day Brownies you'll LOVE

Old Fashioned Valentine's Day Brownies
These are incredibly good! Rich and chocolatey!!!

Ingredients:
1⁄2 cup butter or 1⁄2 cup margarine
1⁄4 cup cocoa
2 eggs
1 cup granulated sugar
3⁄4 cup flour
1⁄2 cup walnuts (optional)
1/8 teaspoon salt
1/2 teaspoon vanilla

Directions:
Preheat oven to 350°F
Melt butter in microwave.
Add the cocoa and stir.
In medium bowl beat eggs until frothy.
Add sugar, flour, salt, and vanilla (also nuts if you are using them).
Pour cocoa mixture over egg mixture and stir all together.
Put into a greased 8 x 8 pan. Preferably a heart shaped one. Bake for 30 minutes.

Old Fashioned Buttercream Frosting
Ingredients:
1 cup butter (room temperature
3 cups sugar (confectioners')
2 teaspoons vanilla extract
Directions:
In a mixing bowl with electric mixer, combine the butter with confectioners' sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes.
Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency. Add a few drops of red food coloring as well, to set the mood!

My Own Sweet Valentine

Like the sweetly budding rose,
Freshened by the gentle rain
Like the Evening Star that glows,
Brightest of the starry train

Like a well arranged Bouquet,
Where the fairest flowers combine,
Odours rich and colours gay,
Is my own Sweet Valentine