I bought this more modern cookbook because it has a great recipe for Jelly Cake, which I adore. Of course, the fabulous coconut cake on the cover didn't hurt, either!
My father loves peanut butter in anything or blueberries. Not together, obviously...
I made the Shenandoah Valley Blueberry Cake from this book, but it's been a while since I did scratch baking, so I was missing quite a few ingredients. Nonetheless, it turned out great. Like a thick coffeecake.
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
**I was out of baking powder, so I used cake flour. After baking, I realized it was 6 MONTHS EXPIRED. But it was still good...
3/4 teaspoon salt (no way, I used a pinch)
1/3 cup butter, softened (margarine)
3/4 cup plus 2 tablespoons sugar
1 egg
1/3 cup milk (skim)
1 cup fresh or frozen blueberries (my son dumped in a ton)
Mix, put in 9-inch pan and eat. Okay, it doesn't really say that. And all I had in that size was a heart-shaped pan. But it was all good.
I'm getting ready to send my older son off to Kindergarten this week. This is pretty painful but exciting. I'm also going through a period where I do not like anything I'm reading, though I have about 80 good books on my nightstand. I have been really into the Olympics, but I can't settle down to read anything. The last time this occurred, I wrote my first YA novel. Things are different now as the computer is in the baby's room and my 90 words a minute typing tends to keep him up, but it feels like something is bubbling up in the form of a project.
However, my good friend Nancy cleaned out her cookbooks again, so maybe I need to try some of those lovely recipes.
1 comment:
I, too, was tempted by the pictured book's cover!
I was born and raised in Southern California... but have a Southern Heart! I lived, for a time, in Fort Worth, where baking is king... well, next to high school football anyway.
I love to bake my great grandma Gracie's and Nana's recipes. GG Gracie was from the South, and my Nana is from Canada by way of Scotland. Nana has several WW era cookbooks that I still use... the recipes seem to taste better to me. Maybe they just remind me of being a kid, sitting on either of their kitchen counters, "helping" stir or pour or eat! My great grandma never measured anything, and always used real butter and bacon fat or lard. My nana still doesn't cook meals very well... she is from the Depression era, so everything to her is called "goulash". But, she can always whip up something sweet.
I am planning to buy the "Southern Cakes" cookbook today... I plan on heating up my little kitchen tonight!
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