Real Crazy Cake - Guest Featured Recipe

I'm super excited to share my first guest recipe! This recipe comes from my friend Kristy's (yes we have the same name and spelled the same!) Grandma, Barbara. I love recipe cards like this one. First, because it's handwritten and second, because you can tell it's been made quite a few times. She sent me a few recipes, so I'll be making them in the future.

The first thing I noticed about this recipe was that it doesn't call for any eggs. The fact that there also isn't any milk or butter didn't dawn on me until later. The word before cocoa stumped us all. It obviously looks like "bft" but I couldn't find anything under bft cocoa. So if you know what it could be, please let me know!! This was a simple cake, made in one bowl. While my kids thought it needed some icing on top, I thought it was good without it. Not too sweet and would probably go really well with a scoop of vanilla ice cream :)

My interpretation of the recipe:

Real Crazy Cake

From the Kitchen of Barbara

My Friend Kristy's Grandma

1½ cups sifted all-purpose flour

3 Tablespoons (bft) cocoa

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vinegar

1 teaspoon vanilla

5 Tablespoons salad oil

1 cup water

Combine well all ingredients .

Bake in 8" square greased pan

350° - 35 minutes

I hope you enjoy and give this recipe a second chance in your kitchen too.

Sugar Cream Pie (Folgate's Prize Winning Pie)

 

This has got to be one of the easiest pies I have ever made! Honestly, it was assembled faster than the oven took to preheat. Yes, I used a refrigerated pie crust but that's because the kids were helping with this one and it was just easier :) If anyone has any information about Folgate's Prize Winning Pies or Pie Contest, please let me know. I couldn't find anything on it.

My interpretation of the recipe:

Sugar Cream Pie

Folgate's Prize Winning Pie

1 cup sugar

4 tablespoons of flour

1 pint of whipping cream

1 tablespoon of butter

A sprinkle of nutmeg

In a bowl combine flour, sugar. Pour in cream slowly. Stir with a wire wisk untill (until) sugar is dissolved. Melt butter and spread over unbaked pie crust. Pour in cream mixture, sprinkle top with nutmeg.

Bake at 350° for 35 to 40 minutes

*I used heavy whipping cream

This pie came out like a custard pie. Very sweet, so I would have added more nutmeg on top for added flavor. I also thought it tasted better refrigerated. It was super quick and easy!

I hope you enjoy and give this recipe a second chance in your kitchen too.

Pineapple Chess Pie

This was definitely a quick and easy pie. Okay, okay, I cheated and used a refrigerated pie crust, but the recipe didn't say I couldn't :)

Here's my interpretation of the recipe:

Pineapple Chess Pie

¾ stick butter or margarine (melted)

3 eggs beaten

1 small can crushed pineapple

2 tablespoons flour mixed with

1½ cups sugar

Mix all ingredients well and pour into unbaked pie shell. 

Bake at 325 - 1 hour

*So like I said, I used a refrigerated pie crust. I also couldn't find a small can of crushed pineapple so I used half of a big can, which was probably a bit too much. I also used butter instead of margarine. 

*This pie was quick and easy and a bit too sweet for my taste buds. I would definitely make sure I used the correct amount of crushed pineapple next time and probably cut the sugar back to 1 cup? It was sweet!

I hope you enjoy and give this recipe a second chance in your kitchen too.

Pineapple Icing

In my latest box of organized treasures, I found an icing recipe. It's a hot Texas summer, so who wouldn't love some pineapple?  To be completely honest, this recipe isn't exactly what I would consider to be pineapple icing. It would, however, be perfect as a filler between cake layers. When done, the consistency was kind of like a pie filling. So unless you're serving a sheet cake still in the pan it was baked in, this isn't a stable icing. I refrigerated it overnight and used it cold. I put the cake together the next day and after sitting out on the counter after about 10-15 minutes, the pineapple started to slide off. That's why there's just a picture of a slice and not the entire "hot mess" of a cake :)

Also, it was too sweet for me. I'd cut it back to probably just a cup of sugar, at the most. Even Anthony, my sweets man, said it was too sweet.

One last thing. It didn't say how big of a tin of pineapple to use. I believe I used Dole's 20oz can of crushed pineapple, juice and all. I forgot to write it down before I threw it out. Sorry!

Here's my interpretation of the recipe:

Yellow Cake with Pineapple Icing
From: Jack Everett

Duncan Hines Golden Butter Cake Mix 

Pineapple Icing

1 - Tin Crushed Pineapple

1½ Cups sugar

½ Stick butter

2 Rounded Tablespoons flour

Cook until it thickens & add 1 teaspoon vanilla.

* I baked the cake mix as directed making 2 - 9"rounds.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Coconut Macaroons

This recipe came out of a folder full of handwritten cards and newspaper clippings. It seemed simple enough and I've never had a macaroon with a twist of lemon so I was intrigued. They are actually pretty good. It was a little messy but I managed to spoon out 14 mounds of ooey gooey goodness. I actually baked them for 17 minutes, just because I like the more toasted aspect of a macaroon.

A word of wisdom: let them sit for just a few minutes on the cookie sheet before removing them. Not too long though, because they'll stick. (I even sprayed my cookie sheet before hand) Also, don't be a bonehead like me and place them on top of a paper towel on a wire rack to cool. I don't know what I was thinking! Needless to say, I had to perform paper towel removal surgery from the bottoms of them.

Here's my interpretation of the recipe:

Coconut Macaroons

Bake at 325° 12 to 15 min

2 c. moist coconut (5½ to 6oz)
½ tsp. grated lemon rind (packed)
1 tsp. lemon juice
¼ tsp. salt
½ c. sweetened condensed milk

1. Fluff coconut in a bowl.

2. Mix lemon rind, lemon juice, salt and condensed milk in a bowl. Drizzle over coconut and mix until evenly coated.

I hope you enjoy and give this recipe a second chance in your kitchen too.

** Update **
I've recently made another batch of these chewy Macaroons. Only this time I left out the lemon rind and juice and added 1 tsp of vanilla extract. They came out just as good! Next I think I'll try with lime instead of lemon :)

Buttermilk Pie

While recently going through a large box of recipes I got from an estate sale a few months ago, I ran across this one for buttermilk pie. Honestly, I'm not a big pie eater. I've never had buttermilk pie and Anthony's mentioned in the past that he likes it, so I thought I'd try this one out. I can't take credit for baking this one though. Anthony made it! I'd have to say that I liked it better the next day after being refrigerated. Then again, I'm the type of person who doesn't like fresh baked sweets out of the oven. I like them after they've had time to set and completely cool. Call me crazy, but that's me.

Anyway, the pie turned out good. We did have to cook it about an extra 10 minutes (at 350°) and it was a little on the sweet side. Anthony said he needs to tweak the recipe a bit by cutting back the sugar to probably 1½ cups. This is coming from a man who LOVES sweets so take it how you will. He knows what a buttermilk pie is supposed to taste like. So, although I thought the pie was good, I trust his judgement. 

The picture of the pie came out a little dark because he took it with his phone. Sorry about that!

Here's my interpretation of the recipe:

Buttermilk Pie

2 cups sugar

3 Tablespoons flour

1 stick oleo

1 cup buttermilk

1 teaspoon vanilla

(optional) 1 small can pineapple (crushed) or coconut or chopped pecans

3 eggs

Mix together all ingredients & pour into shell. Cook 425° for 10 minutes; then 40 minutes at 350°

*Again, we baked it for an additional 10 minutes at 350° and did not use any of the optional ingredients. We also used a Pillsbury refrigerated pie crust.

I hope you enjoy and give this recipe a second chance in your kitchen too.