Don Moore <dbfabak@cfrvm.bitnet>
Red Velvet Cake
(Joyce says this is special...both are handwritten recipes)
- 1 tsp. vinegar
- 2 1 oz bottle red food coloring
- 1 tsp. cocoa
- 1 cup butter (1/2 pound)
- 2 cups sugar
- 2 1/2 cups cake flour
- 2 eggs 1 tsp. vanilla
- 1/4 tsp. salt
- 1 1/2 tsp. soda
- 1 cup buttermilk
Cream sugar and butter. Add eggs and beat until fluffy. Make a paste of
cocoa and vinegar. Add this to butter mixture. Sift soda, salt, and flour
together. Add to mixture then add buttermilk, vanilla and coloring. Line
bottom of 3 cake pans with wax paper. Bake at 350 degrees R. for 25 to 30
minutes. Do not remove cake from pan until cool. Do not substitute oleo;
use pure butter.
Icing
- 1 can coconut (fresh or frozen)
- 3 tsp. flour
- 1 cup sweet milk
- 1 cup butter (1/2 pound)
- 1 tsp. vanilla
- 1 cup sugar
- 1 cup chopped nuts
Cook milk and flour until thick. Set aside to cool. Mix sugar and butter and beat with electric beater. When mixture is completely cool, add the creamed butter and sugar mixture. Keep beating
until fluffy like whipped cream. Then add chopped nuts, vanilla and
coconut. Spread on layers and sides of cake.
Caramel Pecan Topped Pumpkin Pie
- 3/4 cup brown sugar, well packed
- 1 tbs. flour
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1 can (16 oz) canned pumpkin
- 3 eggs, beaten
- 1 1/2 cups (1 large can) undiluted evaporated milk
- 1/4 tsp. maple flavoring
- 1 unbaked 10" pastry shell
- 1/3 cup brown sugar, well packed
- 3 tbs. whipping cream
- 1/2 cup chopped plus whole pecans
Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg, and
pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into
the pastry shell, bake in hot oven (400 degrees F.) for 40 to 45 minutes or
until filling is set. Meanwhile, in a small pan, mix the 1/3 cup brown
sugar and 3 tbs. whipping cream. Bring to a boil, and boil for 1 min.
Spread the hot caramel mixture on hot baked pie. Put pecans on top and
return to oven for 5 minutes.
This page is maintained by Graham Toal <gtoal@gtoal.com>