Mom’s Chocolate Cake..Heavenly

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.

Mother at Lake Louise

Ingredients

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

2 eggs

(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)

* * *

Icing

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

* * * * * *

copyright@2019

Mary Anne Whitchurch Tuck

Photos By Me

http://www.thatremindsme.net

MACK’S PLUM PUDDING..for last minute holiday entertaining…

Not sure who Mack might be, but his recipe found its way into my recipe collection.  Sounds simple and quick. Just a thought though, I really wouldn’t wait until the last minute to try it. You can always make it again for a special holiday.

INGREDIENTS

1 small lemon jello

1/2 tsp Cinnamon

1/4 tsp Cloves

3/4 Cup Ground Raisins

3/4 Cup Ground Dates

3/4 Cup Grape Nuts cereal

3/4 Cup Chopped Nuts

Make jello using “boiling” water

Add cinnamon & cloves & cool slightly

Grind raisins & dates & add to above & mix well

Stir in Grapenut cereal & mix well

Cool slightly so nuts will not soften & add nut meats.

Set overnight.

Serve with whipped cream or ice-cream

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me

http://www.thatremindsme.net

COOL and UNUSUAL..COCONUT DESSERT

Sounds good to me!

CRUST

1 cup flour

1/2 cup oleo

1/2 cup pecans (chopped)

1/3 to 1/2 cup crushed corn flakes 

2 tbsp sugar

Mix and press into a 9 x 13 pan.  Bake at 375deg for 12-15 minutes

TOPPING

1 8oz pkg Philadelphia cream cheese

1 Cup powdered Sugar

1 Cup Cool Whip 

* * *

Cream the cream cheese.  Add powdered sugar and fold in the Cool Whip.  Spread on the crust.  Over this spread cool custard, made as follows; Prepare 2 pkg coconut cream pudding mix using only 3 cups milk.  Cool.  Top with remaining Cool Whip.  Sprinkle with Toasted Coconut and refrigerate.  

(Toast the coconut while baking the crust.)

That’s about it.  Hope you like it!

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me…

http://www.thatremindsme.net

APPLE BROWNIES…MMM..SOUNDS GOOD ENOUGH TO EAT

Another recipe from “Toots”, my Mother’s friend, who also happened to be a registered nurse.  She was not only a great nurse, but also a good cook. This recipe in her handwriting says, “it’s good”. I believe her.

Cream 1/2 cup melted oleo with 1 cup sugar.

Add one egg.

Sift 1 cup flour, 1/tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon.

Add to cream mix and mix well.

Stir in 3 medium apples peeled & sliced thin & 1/2 cup nuts.

Place in 9×9 pan-greased.

Bake @ 350 deg. 40-45 minutes.

“Will be moist & good”

copyright@2019

Mary Anne Whitchurch Tuck

Visit my other website when you have time.  

http://thatremindsme.net

Photo By Me – (Model “Ziggy”)

Ella’s Cherry Cheese Dessert…

ELLA’S RECIPE

2 C. Graham Cracker crumbs

1 Cup Chopped Pecans

1/2 Cup Melted Butter

1 tsp Vanilla

1  3 oz pkg Cream Cheese (1  8oz pkg. (same)

2 tbsp Sugar

1 Cup Cream (whipped)

1 Cup Powdered Sugar

2 tbsp Milk

1 Can Cherry Pie Filling

1/2 tsp. Almond flavoring

Combine crumbs and butter, press into 8 inch square cake pan.

Beat sugar and cheese and milk until smooth.

Spread over crust.

Then spread cherry mix over crust.

Top with pecans.IMG_0103 (1).jpg

Fold vanilla and sugar into cream with almond flavoring.

Pour over all.  Chill overnight.

copyright@2019

Check out my other website sometime…

http://thatremindsme.net

Mary Anne Whitchurch Tuck

Photography By Mary Anne Whitchurch Tuck

Lucille’s Heavenly Coconut Cherry Bars

One Cup Unsifted Flour

1/2 Cup Softened Margarine

3 Tbsp Sugar

Combine 1 Cup flour with margarine & 3 tbsp sugar. Blend well.  Press firmly in bottom of 9″ square pan. Bake 350 Deg. for 25 minutes.

Mix together

1/4 cup flour

1/2 tsp. baking powder

1/4 tsp salt

Gradually add;

3/4 cup sugar

2 eggs slightly beaten

1 tsp vanilla

Add sugar to eggs and beat well. Add vanilla.

1 1/3 Angel Flake Coconut 

1/2 cup chopped maraschino cherries

1/4 cup chopped nuts

Add to flour mixture and stir well.

Stir in coconut, cherries and nuts.

Spread over baked crust. Bake 35 minutes longer.  Cut into bars while still warm.

Makes 24 bars.

Mary Anne Whitchurch Tuck

http://www.thatremindsme.net