COOK'S CORNER : SOUTHERN DETOUR TO MERINGUE CAKE.Byline: Marge Powers You'll be whistling Dixie when you sink your teeth into a spice cake topped with meringue, a Southern specialty. Virginia Getter In vacuum or gas-filled tubes, it is a small, ring or cup-shaped device containing a powdered metal that reacts strongly to oxygen. When the tube is sealed, the getter is fired (heated) to further evacuate a vacuum tube or to remove impurities from the gas. of Reseda has been searching for this popular recipe for a spice cake batter topped with a brown sugar meringue sprinkled with walnuts. Six readers shared similar recipes with variations in the cake. Three recipes follow. The meringue and nuts are baked atop the cake, some longer than others. Bonnie bon·ny also bon·nie adj. bon·ni·er, bon·ni·est Scots 1. Physically attractive or appealing; pretty. 2. Excellent. Magness pored over her extensive collection of cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. and sent along a recipe from ``The Southern Cook Book,'' a collection by Marion Brown Marion Brown (born 8 September 1935 in Atlanta, Georgia, U.S.) is a jazz alto-saxophonist and ethnomusicologist. Brown studied music education, political science, and history at Clark College and Howard University. . She wrote, ``My book is a well-worn 35-cent Pocket Book printed in March 1953.'' Fern Reifschneider provided another variation on this Southern dessert. ``I'm not sure if this is exactly the recipe Virginia Getter of Reseda is looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. , but it seems like it might be close,''; wrote Kathaleen Christensen, adding that she found it in the ``Betty Crocker Betty Crocker, an invented persona and mascot, is a brand name and trademark of American food company General Mills. The name was first developed by the Washburn Crosby Company in 1921 as a way to give a personalized response to consumer product questions. Cookbook'' (1980). It has an applesauce spice cake batter. Give these recipes a try and start whistling Dixie. MERINGUE SPICE CAKE (Shared by Bonnie Magness, Sun Valley) 3/4 cup solid vegetable shortening 2 cups packed brown sugar 2 egg yolks, beaten 2 1/3 cups flour 3/4 teaspoon salt 1 teaspoon baking power 1 teaspoon baking soda baking soda: see sodium bicarbonate. 1 teaspoon ground cinnamon 1 teaspoon ground cloves cloves symbolic of stateliness. [Plant Symbolism and Folklore: Jobes, 350] See : Dignity 1 1/4 cups buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. OR sour milk Noun 1. sour milk - milk that has turned sour milk - a white nutritious liquid secreted by mammals and used as food by human beings 1 teaspoon vanilla Brown Sugar Meringue Thoroughly cream shortening and sugar; add egg yolks and beat until fluffy. Add all sifted dry ingredients alternating with buttermilk and vanilla. Beat vigorously after each addition. Pour into a greased 9x13-inch pan, spreading evenly. Top evenly with Brown Sugar Meringue. Bake in preheated 325-degree oven about 50 minutes. Makes 1 cake. BROWN SUGAR MERINGUE: Beat 2 egg whites until stiff. Slowly add 1 cup packed brown sugar and 1/2 cups chopped nuts. Beat until smooth. Spread over batter and bake as directed. TOASTED SPANISH CAKE (Shared by Fern Reifschneider, Van Nuys) CAKE: 1/2 cup butter 1 cup packed brown sugar 2 egg yolks 1 teaspoon baking soda 2 cups sifted flour 1 teaspoon baking powder 3/4 teaspoon ground cloves 3/4 teaspoon salt 1 teaspoon ground cinnamon 1 cup buttermilk 1 teaspoon vanilla TOPPING: 2 egg whites 1 cup packed brown sugar 1/2 to 1 cup chopped nuts For Cake, cream together butter and sugar. Add egg yolks. Mix together all dry ingredients and add alternately with buttermilk to creamed mixture, stir in vanilla. Turn into a baking pan. For Topping, beat egg whites to stiff peaks and fold in brown sugar until thoroughly blended. Spread evenly on cake batter and sprinkle top with nuts. Bake in preheated 375-degree oven 1/2 hour or until a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. inserted in center of cake comes out clean. Makes 1 cake. APPLESAUCE SPICE CAKE (Shared by Kathaleen Christensen, Glendale) 2 1/2 cups flour 2 cups sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1/4 teaspoon baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice allspice: see pimento. allspice Tropical evergreen tree (Pimenta dioica) of the myrtle family, native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. 1 1/2 cups applesauce 1/2 cup water 1/2 cup solid vegetable shortening 2 eggs 1 cup raisins 1/2 cup chopped walnuts Butterscotch but·ter·scotch n. 1. A syrup, sauce, candy, or flavoring made by melting butter and brown sugar together. 2. A golden or tawny brown. Meringue (recipe follows) Grease and flour a 13x9x2-inch pan. Beat all ingredients, except Butterscotch Meringue, in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan. Bake in preheated 350-degree oven 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Frost with Butterscotch Meringue. Return to 400-degree oven and bake 8 to 10 minutes, until brown. Makes 1 cake. BUTTERSCOTCH MERINGUE 2 egg whites 1 cup packed brown sugar 1 tablespoon lemon juice 1/2 cup finely chopped walnuts Just before cake is removed from oven, beat egg whites until foamy foam·y adj. foam·i·er, foam·i·est 1. Of, consisting of, or resembling foam. 2. Covered with foam. foam . Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over hot cake. Sprinkle with nuts. Bake in preheated 400-degree oven 8 to 10 minutes or until brown. Whipped cream style frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. Nothing beats the taste of a freshly baked cake topped with a whipped cream frosting. But if you don't have fresh whipped cream on hand, there is a frosting that tastes similar. Margaret James of Sylmar remembers a whipped cream-tasting frosting from the 1960s made with Crisco, evaporated evaporated reduced in volume by evaporation; concentrated to a denser form. milk, granulated sugar Noun 1. granulated sugar - sugar in the form of small grains powdered sugar - sugar granulated into a fine powder refined sugar, sugar - a white crystalline carbohydrate used as a sweetener and preservative granulated sugar and vanilla and requested a recipe several months ago. Nine recipe variations on a whipped cream frosting were sent in, but only one contained evaporated milk. The others used regular milk. Four recipes follow. Arlene Butler sent along the recipe (she called it Waldorf Astoria Frosting) requested, noting ``I have always used it with the famous Waldorf Astoria Red Cake.'' Marjorie M. Moore shares a recipe from a bakery in Italy, which was brought to this country more than 50 years ago by an Italian woman. ``I cut this recipe from a newspaper at least 30 years ago.'' Relda E. Blythe, a retired home economics teacher from Olive Vista Junior High School in Sylmar, sent in a similar recipe. Hilda Kollmann wrote that the recipe she sent is one she's had for years, and it does taste like whipped cream. Thanks to all who shared recipes. Give these frostings a try next time you're looking to top a cake with something similar to whipped cream. WALDORFASTORIA FROSTING (Shared by Arlene Butler, Moorpark) 1 egg white 1 cup sugar 2/3 cup solid vegetable shortening 1/2 cup evaporated milk Pinch salt 1 teaspoon vanilla In a bowl, beat egg white until stiff. Add sugar and solid vegetable shortening. Very slowly add evaporated milk. Beat until creamy and right consist1ency to spread. Add a pinch of salt and vanilla and fold in. PRIZEITALIAN FROSTING (Shared by Majorie M. Moore, Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. ) 5 tablespoons flour 1 cup milk 1 cup sugar 1/2 cup margarine 1/2 cup solid vegetable shortening 1 tablespoon vanilla OR 2 squares chocolate, melted Mix flour and milk to a smooth paste in a small saucepan. Cook over low heat until very thick, stirring constantly. Remove from heat and set aside to cool. Put sugar, margarine and shortening into a 2-quart bowl and beat at highest speed with electric mixer 10 minutes. Mixture must be beaten until it is so smooth that the sugar is hardly noticed. When milk and flour paste is cold, beat into sugar mixture until it looks like whipped cream. Beat in vanilla. Makes 5 cups. NOTE: Frosting may be used as a filling for cream puffs, toppings for desserts or as a cake filling and frosting. Tastes like whipped cream or ice cream. Covered loosely with wax paper, frosting will keep a week or more in refrigerator. WHITE FLUFFYFROSTING (Shared by Relda E. Blythe, Burbank) 4 to 5 tablespoons flour 1 cup milk 1/2 cup solid vegetable shortening 1 cup sugar 1/2 cup margarine 1 teaspoon vanilla In a saucepan, combine flour and 1/2 cup milk, stirring until all lumps are gone. Stir in remaining 1/2 cup milk. Cook, stirring constantly, until thick. Cool. Chill in refrigerator until very cold. Add all remaining ingredients and beat well. (Make sure shortening is not soft. It is best to use it straight from refrigerator.) CREAMY FROSTING (Shared by Hilda Kollmann, Tujunga) 2 1/2 tablespoons flour 1/2 cup milk 1/2 cup solid vegetable shortening OR 1/2 butter and 1/2 shortening 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla In a saucepan, place flour. Gradually blend in Verb 1. blend in - blend or harmonize; "This flavor will blend with those in your dish"; "This sofa won't go with the chairs" blend, go fit, go - be the right size or shape; fit correctly or as desired; "This piece won't fit into the puzzle" milk. Cook until mixture forms a smooth paste over medium heat, stirring constantly. Cool. In a small bowl of a mixer, beat shortening an1d sugar with salt. Add lukewarm luke·warm adj. 1. Mildly warm; tepid. 2. Lacking conviction or enthusiasm; indifferent: gave only lukewarm support to the incumbent candidate. paste. Beat on high speed until fluffy and doubled in bulk. Fold in vanilla. Makes enough for a layer cake. Can you help? If you have recipes that can help these readers, please send them along to us at the address below to share in a future column. Does anyone have a recipe for a rum cake made with yellow cake mix, 4 eggs, oil, cold water and rum and baked in a bundt pan? It is topped with a glaze glaze, in pottery glaze, translucent layer that coats pottery to give the surface a finish or afford a ground for decorative painting. Glazes—transparent, white, or colored—are fired on the clay. of rum, sugar and butter boiled together. - Becky Gray Inglewood I am looking for a recipe for a creamy sesame dressing. Can anyone help? - John Chimelewski Canoga Park |
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