Pound Cake

I have 3 recipes for old fashioned pound cake. Nothing beats a good pound cake and it can be fancied up for any occasion.
Only one of these recipes call for vanilla extract. The third one calls for lemon extract, making this one a lemon pound cake. Any of the extract flavors can be used to vary the taste of the cake. Almond and vanilla are a good blend and makes a big difference in the taste of the cake - I would use 1 tsp of each. All of these cakes make a large tube cake.

Ms. Bell's Pound Cake

3 cups flour
1 1/2 cups sugar
5 eggs
1 cup crisco or your favorite shortening
1 stick oleo, margarine or butter
1/2 tsp baking powder
1 cup whole milk

In a large mixing bowl, cream shortening and sugar, continue mixing adding 1 egg at a time, thoroughly mixing it into the batter. Add flour and milk alternately. Mix on medium until well blended. Pour batter into a large greased and floured tube pan. Bake 1 1/2 hours in a preheated 300 degree oven.

Note - this makes a large tube cake.

Unknown author - Pound Cake

3 sticks whipped butter
1/2 cup crisco
2 1/2 cup sugar
5 eggs
1 tsp vanilla
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk

In a large bowl, cream butter, crisco, sugar. Once creamed, add eggs one at a time, then vanilla extract. In a separate bowl, sift flour, baking powder and salt. Alternately add the flour mixture and the milk to the creamed mixture continually beating to blend.

Pour batter into a large greased tube pan and bake in preheated 325 degree oven for 1 - 1 1/2 hours.

Lemon Pound Cake

2/3 cup shortening
1 1/4 cup sugar
2/3 cup milk
1 tsp lemon extract
2 cups sifted all purpose flour
1 tsp salt
1/2 tsp double acting baking powder
3 eggs

Cream shortening and sugar until light and fluffy. Add milk and extract, blend well. Sift dry ingredients together and add to mixture. Beat until smooth. Add eggs one at a time and beat well after each. Beat entire mixture well before pouring into well grease loaf pan or tube pan. (Makes a smaller tube cake.) Bake for 1 hour 25 minutes - t 1/2 hours in a preheated 300 degree oven.

Terminology in Cooking

I am by no means an expert when it comes to cooking, however I have come to learn some of the translations of the old fashioned recipes to modern day terminology.

I also want to state that non of these recipes are what one would consider healthy. They were not meant to be, they were meant to be tasty and filling. I have no idea how many calories, sugar or sulfates are in the cobbler or anything else listed on this site. BUT, they each and everyone taste delicious. If you need the nutritional information, you will need to calculate by ingredient and the take into account the transition caused through the baking and cooking process. You can gladly do this while I eat!

Pinch - a little less than 1/4 teaspoon
Dash - 1/2 teaspoon or a little more than a pinch
Dollop - a rounded tablespoon or a healthy glob
Hint - 1/8 of a teaspoon
Crumbly - has the consistency of oatmeal
Creamy - is just that - smooth as silk and thick as molasses
Mix well - if liquid - mix until the froth forms
if solid (flour, sugar, salt, etc) - mix until all ingredients are blended equally - no blobs please
Bake until done - depending on what you are cooking. Brownies will not come out clean on a toothpick, but the toothpick test almost always works on a standard cake - the toothpick should come out with no gooey on it when stuck in the middle of the cake. Do not over bake cakes and brownies. Use common sense, if it is a nice golden brown on top and crusting, it is done. Custards should be cooked until set. Custards will set some as they cool and when refrigerated, but if not cooked thoroughly they will never set and will remain mushy.

Make a thread - this term is used in making the filling for pecan pie and most cooked candies. Some will say "when the mixture makes a ball. " That doesn't mean a hill of beans to a new cook so listen up - take a cup of cold water, dip a clean tablespoon (coating the spoon well but do not dip a tablespoon of the mixture our - coat the spoon) in the mixture and drizzle off the spoon into the cup of cold water. It will make a thin stream or a thick stream when it hits the cold water. If the recipe calls for a soft ball or a hard ball, dip the mixture out of the cup and roll between the thumb and forefinger to determine the soft/hard ball stage. Remember, the longer you cook your mixture, the harder the ball.

I know a cooking thermometer is easier, but most old recipes do not state at what temperature to cook a candy mixture or a pie filling. Their baking and cooking was learned through experimentation and experience.

As new terms and phrases are encountered through this process of mine, I will update this site. If anyone has input, please leave a comment. Many thanks for joining me!

Happy Reading!

Belle

Oatmeal Cookies

1/4 cup raisins
1/3 cup sifted all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 1/4 cup quick cook oats
1/2 tbsp grated lemon rind
1/4 cup sugar
1/3 cup molasses
1 egg
1 tbsp milk
1/4 cup melted shortening


In mixing bowl, sift together flour, baking powder, soda, and salt. In separate large mixing bowl combine sugar, molasses, beaten egg, milk and melted shortening. Mix well. Add flour and oatmeal gradually to the liquid mixture. Mixing well. Stir in raisins and grated lemon rind. Drop from teaspoon onto greased baking sheet. Bake in preheated 375 degree oven for 12 - 15 minutes.

Plum Pudding - from Mom's Kitchen

Pudding

3 eggs
1/2 cup sugar
2 cups self rising flour
1 cup buttermilk
1 tsp soda
3/4 cup vegetable oil
1/2 tsp allspice
1/2 tsp cinnamon
1 cup chopped pecans
1 jar Baby food Junior Plums

Frosting

1 cup sugar
1 stick butter
1/2 cup buttermilk
1 tsp vanilla

Mother cheats! She did not give me any mixing directions, so here goes from memory.

In a large mixing bowl, sift together sugar, flour, soda, allspice, and cinnamon. Mix in cooking oil, plum baby food and buttermilk, then add eggs one at a time while mixing. Mix on medium about 2 minutes. Hand blend in the pecan pieces. This is a heavy batter. Pour into a greased 13" x 9" oven proof pan or dish.

Bake in a 325 degree oven for 40 minutes.

Mix all ingredients for frosting in a 1 1/2 - 2 quart saucepan. Bring to a boil on medium heat. Pour frosting over cooked pudding.

This is a moist pudding that is plum delicious! A staple for holiday meals.

Mama Cook's 1-2-3-4 Cake

Can you tell I have been cooking - or thinking about it? This is a basic cake recipe handed down for many generations.

1 cup milk
2 cups sugar
3 cups flour
4 eggs
1 cup of butter

Mix well - beat on high for about 3 minutes. Bake at 300 degrees until springs to touch.

These old recipes based "mixing" and "cooking" on common sense. Mix well means mixed until ingredients are thoroughly combined but not until the bubbles are frothing. Cook until down or springs to the touch - toothpick in center comes out clean. The women of yesteryear didn't care a whit whether the enzymes had broken down. They just tried to feed their families tasty and filling food. I don't have a clue as to the fat, sugar, protein, or cholesterol content is and really don't care. This cake is good!