Mother’s Day is every day to me. My Mother was a registered nurse and a wonderful cook. Friends and family enjoyed her company. A smile and laughter were always with her as well as her funny jokes. Everyone enjoyed them too, almost as much as her cooking. Time passes, memories stay with us.
2 cups cake flour
1/2 tsp salt
1 tsp vanilla
1 tsp soda
1 tsp vinegar
1/2 cup shortening
1 1/2 cups sugar
(The Egg And You…)
To test the age of an egg, place in deep pan of cold water. If it lies on its side, it is fresh. If it stands at an angle, it is probably 3-4 days old. If it stands on end upright, it is over 10 days old. If it floats to the top…get rid of it!
1 cup sour milk
2 squares bitter chocolate
* * *
Sift and measure flour. Add salt and sift 3 times. Cream shortening, add sugar and one egg (unbeaten).
Mix well – add another egg & beat 2 minutes.
Add vanilla, flour and sour milk.
Add melted chocolate and mix.
Lastly, dissolve soda in vinegar and add to batter. Beat a few seconds.
Bake for 30 minutes (or more) in 350 deg. oven. (11×13 Pan)
* * *
2 cups powdered sugar
1 sq. chocolate
3 tbsp butter
6 tbsp cream
1/4 tsp Black Walnut Extract
1/2 cup nutmeats
Dissolve chocolate and butter in double boiler.
Add other ingredients and beat until creamy
* * * * * *
Mary Anne Whitchurch Tuck
Photos By Me
This recipe is in my mother’s handwriting, so apparently her blessing is upon it. I’ve never used it, but it reads well. Maybe you should try it.
Sift into bowl..2 cups flour, 1 tsp. soda, 2 cups sugar.
Melt 2 sticks oleo, add 4 Tblsp cocoa & 1 cup water. Bring to rapid boil. Pour over dry ingredients.
Add 1 cup buttermilk, 2 eggs, 1 tsp. vanilla. Mix well.
Bake in jelly roll pan @ 350 deg…15 or 20 minutes until done. (Cake will be moist.)
Melt 1 stick oleo. Add 4 TBLSP cocoa, 6 TBLSP buttermilk. Bring to boil, add 1 lb. powdered sugar, 1 tsp. vanilla & 1 cup nutmeats & beat.
That’s about it!
Photo by Mary Anne Whitchurch Tuck
My recipe note says FROM THE DESK OF TOOTS DENIO…So Toots must have loved these delightful snack recipes. We love them too.
1 1/2 C. Sugar
1 lb.1 oz. Can of Fruit Cocktail
2 1/2 C. Flour
1 1/2 tsp. Soda
1/2 tsp. Salt
1 tsp. Vanilla
1 1/3 C. Coconut
1/2 C. Chopped nuts
Grease & flour 15 x 10 jelly roll pan. Beat eggs & sugar at high speed till light & fluffy. Add fruit, flour & soda, salt & vanilla. Beat at med. speed till mixed. Scrape side of bowl. Spread in pan.
Bake @ 350 deg. for 20-25 minutes until brown
3/4 C. Sugar
1/2 C. Butter
1/4 C. Evaporated Milk
1/2 tsp. Vanilla
Bring to boil. Boil 2 minutes stirring constantly. Pour over bars. Put coconut and chopped nuts on top.
Mary Anne Whitchurch Tuck (Photo from my garden)
This one is written in longhand on a piece of paper. There’s no name so I can’t give credit to anyone. I’m going to post it just as it’s written.
Cream 1 1/2 cup sugar & 1/2 cup shortening. Add 1 egg & beat. Mix in 1 cup sour cream or buttermilk, 2 cups flour, 1 tsp. soda, 1/4 tsp. salt, 1/2 tsp vanilla. Add 2 cups diced rhubarb to batter. Mix well. Pour batter into a 9 x 13 greased pan. Combine 1/2 cup sugar, 2 tsp. cinn. Sprinkle over batter. Bake at 350 deg for 30 min