Nanny’s Chocolate Cake
Emma Wike nee Feaster
1907-1974
Fredricksburg, PA
Sift these ingredients together.
1 ½ C flour
1 ¼ C sugar
1 tsp. soda
1 tsp baking powder
1 tsp. salt
½ C cocoa
Melt together & mix with above ingredients.
2 eggs
½ C shortening
1 C hot water
Grease & flour oblong pan and pour mixed ingredients into pan.
Bake @ 350 for 30 minutes.
Submitted by her son
William H. Wike
100 Year Old Pork Cake
Karen Clapp
Birdseye, IN
1 lb. salt pork (all fat)
1 pt. boiling water
4 cups sugar
1/2 cup molasses
1 egg, well beaten
1t. baking soda
1t. nutmeg
1t. cinnamon
1t. cloves
1 lb. raisins
6 cups flour
Directions:
Put pork through grinder, add boiling water and let stand until lukewarm. Stir in sugar, spices, soda, egg and molasses. Sift flour and raisins into pork mixture, stirring until well blended. Pour into well greased baking pans and bake for 2 hours at 300
Notes:
This cake can be eaten as soon as baked and cooled or it will keep for weeks.
Applesauce Spice Squares
Beverly Fisher
Glen Ridge, NJ
2 cups flour
2 tsp. baking soda
¾ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
½ cup butter
I cup granulated sugar
1 egg
1 tsp. vanilla
1 ½ cups canned applesauce
1 cup coarsely chopped nuts
1 cup light or dark raisins
Preheat oven to 350’ F.
Add flour with soda, cinnamon, cloves and nutmeg.
In large bowl at med. speed cream butter with sugar until light and fluffy.
Add egg and vanilla.
Beat well at low speed, beat in flour until combined.
Add applesauce and raisins.
Stir with spoon. Bake 25 min.
Green Bean Salad
Louise Weaver
Elkhart, IN
½ cup vinegar
½ cup sugar
1 tsp. salt
dash pepper
dash Accent (seasoning)
4 cups green beans
1 cup onions sliced thin
1 cup green pepper sliced thin
1 can pimentos
Frank’s Rum Pudding Cake
Franklin T. Wike
1925-1986 Riverside CA
Submitted by his brother
Harvey A. Wike
1 box Devil’s Food Cake Mix (2-layer size)
2 small boxes instant chocolate pudding mix
1 small box pistachio instant pudding mix
1 small box butter pecan pudding mix
1 box dry Dream Whip Mix (4 packets)
5 Tbls. Rum flavoring or rum
1 package chocolate fudge frosting
Grease and flour 2 round 9-inch cake pans. Prepare cake mix following directions on the package using 1 package of instant chocolate pudding mix. Stir 1 tablespoon rum into the batter before dividing equally between the greased and floured cake pans.
Bake following directions on package. When baked, remove from oven and allow to cool. Chill in refrigerator until very cold, at least 1 hour.
When cold, cut each layer in half to make 4 layers.
While cake layers are baking put each of the remaining packages of pudding into a separate bowl. Following directions of pudding mix box, add enough milk to the mix to make a thick pudding filling. add 1 tablespoon of rum or rum flavoring and 1 packet Dream Whip Mix. Chill puddings until very cold.
Place 1 of the chilled cake layers cut side up on a serving plate. Cover with layer of pistachio pudding. Place second cake layer on top of pistachio pudding. Add a thick layer of the cold chocolate pudding. Place third cake layer on top of pudding. Spread over a layer of butter pecan pudding. Place fourth cake layer on top of the butter pecan pudding. Refrigerate.
While filled cake is chilling, prepare chocolate frosting mix following directions on package; add 1 tablespoon of rum or rum flavoring and 1 packet Dream Whip Mix. Remove chilled cake from refrigerator. Frost top and sides with chocolate frosting. Return frosted cake to refrigerator until ready to serve, garnished with whipped cream. This can be made and refrigerated overnight. Yield: 16 servings.
Tip: Before cutting the cake, dip the knife into hot water. Cut the cake in half before cutting separate servings. Continue to dip the knife into hot water before cutting each slice.
Yorkshire Pudding
Heather Gale Roberts
Ontario, Canada
Submitted by
Kelly Denise Baker
Yorkshire pudding is a simple, quick pan bread traditionally made for Holidays to go with roast beef and mashed potatoes.
1 cup unbleached white flour
1 cup whole wheat pastry flour
1 teaspoon salt
2 egg replacements, beaten
1 cup soy milk
1 cup very cold water
2 tablespoons margarine, melted
Preheat the oven to 425 degrees. In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacements. Stir together briefly, then add the soy milk and water, a bit at a time. Stir until the batter is smooth, but don't overbeat. Swirl the melted margarine around a shallow, 9 by 13-inch baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top. Bake for 20 minutes, or until golden on top and a knife inserted into the center tests clean.
Apple Butter
(Oven Method)
Marion Hostetter nee Leedom
1903-1981 South Bend, IN
lbs. apples or (6 cups apple sauce)
3 lbs. brown sugar
1 cup vinegar or cider
2 tbsp. Cinnamon
Cook apples until soft & press through sieve. Add rest of ingredients & put in oven. Bake 3 ½ hours at 350. Stir occasionally. Pour into jars and seal. Makes 5 qts.
Irish Whiskey Cake
Marion Roberts
Ontario, Canada
Submitted by
Kelly Denise Baker
1/2 c walnuts, chopped
1/2 c Irish whiskey
12 oz chocolate chips
1 c margarine, softened
1 1/2 cup of sugar, divided
8 eggs, separated
1 tbsp vanilla
1 1/2 c flour
1/2 tsp salt
3 c heavy cream
1/2 c confectioners' sugar
4 squares chocolate
Preheat oven to 350. Butter two 9-inch round cake pans. Line bottoms with wax paper, butter and flour paper.
Combine walnuts and whiskey, let stand 30 minutes.
In double boiler over hot, not simmering water, melt chocolate. In bowl with mixer at high speed beat butter and 1 cup granulated sugar until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, for about 5 minutes.
Reduce speed to medium; beat in chocolate. Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts.
In another bowl beat egg whites until soft peaks form.
Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten, fold in remaining mixture. Spoon batter into pans. Bake 35-45 minutes or until inserted toothpick comes out clean. Cool in pans 10 minutes. Remove from pans, peel off waxed paper and cool on racks.
In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form. Spread top of 1 cake layer with whipped cream, top with other layer. Spread top and sides of cake with remaining whipped cream. If desired, sprinkle cake with chocolate shavings and curls.
Let chocolate stand in warm place. Place 1 square on wax paper. In short strokes, slide vegetable peeler across surface, repeat with second square. Press shavings onto sides of cake. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes. Makes 16 servings.
Winter Fruit Salad
Verna Wike nee Hostetter
1925-2000 Elkhart, IN
1 cup chopped apples
1 cup diced orange
1 cup diced banana
½ cup chopped dates
½ cup broken nuts
Juice of half lemon
1 head lettuce
½ cup mayonnaise
½ cup whipping cream
½ cup green or red grapes
Mix first 6 ingredients. Serve on lettuce leaves. Mix mayonnaise with whipped cream & add grapes. Top each serving with dressing.
Chess Pie
Henretta (Pyle)Alexander
1920-2001 Tell City, IN
Submitted by her granddaughter Peggy Dixon
1 stick warm butter
1 1/2 cup sugar
3 eggs
1/2 cup coconut
1/2 cup pineapple
1 tablespoon corn meal
Mix and bake in unbaked crust at 350 degrees for 1 hour
PIE CRUST
2 cups of flour
1 cup shortening
1/2 cup of cold water
Pinch of salt.
FLOUR FROSTING aka Whipped Cream Frosting
Minnie (Marchal)Weatherholt
1899-1981 Tell City, IN
3 tablespoons flour
1 cup of milk
pinch of salt
Cook stirring constantly until thick. Let cool
Cream: 1 cup shortening
1 cup sugar
1 teaspoon vanilla
Add flour paste a little at a time to creamed mixture.
Beat until frosting is real fluffy.
Bread Pudding Sauce
Pauline Summers Owen County, IN
1 cup sugar
2 tablespoons corn starch
2 cups boiling water
1/4 cup butter
2 teaspoons vanilla
Corn starch may clump in boiling water, so try adding it to cold water and bring to a boil.
Published U. S. Legacies January 2003
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