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2010

TODAY's CASES:

Red Devil's Food Cake

----- Original Message ----- 
From: grace 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, December 30, 2009 8:22 PM
Subject: recipe.

Hello!

I am looking for a recipe from the Marlboro cookbook- Trails, Town and special events. 
All I can remember is a chocolate cake with white wipped like icing. My family used to 
make it and I cant seem to find the recipe. I believe it was the only chocolate cake 
in that particular cookbook. If you can help me try to find it I would be thrilled! 
thanks so much. I remember my mom going through a lot to make it so maybe it has many 
steps..I know the frosting or icing or whatever was tricky to make.

I just found more info out...the cake itself was a red velvet cake! I didn't know that... 
see if that helps!

Thanks again!

Grace 

Hi Grace,

I have heard so much about the Marlboro Country cookbooks, that I decided to order a couple of them. I wasn't disappointed. These cookbooks are great - good recipes and excellent photos. I just got Towns, Trails, & Special Times, so your recipes are below: "Red Devil's Food Cake" and "Snowy Range Icing".

Phaed

Red Devil's Food Cake

1 2/3 cups all-purpose flour
3/4 cup brown sugar, packed
3/4 cup sugar
1/3 cup cocoa
1   tsp. salt
1   tsp. baking soda
1 cup buttermilk
2 Tbsp. light molasses
1/2 cup butter or margarine (room temperature)
2 eggs
1 Tbsp. red food coloring
1 tsp. vanilla

Combine flour, sugars, cocoa, salt and baking soda in the large bowl of an electric mixer.
Add remaining ingredients and beat at low speed until flour is mixed in. Scrape down the 
sides of the bowl as needed. Beat at high speed for about 3 minutes, scraping bowl once 
or twice.
Prepare two 8 or 9 inch round pans with cocoa pancoat (see below), covering sides and 
bottom generously. Pans may be coated with shortening and dusted with flour if desired. 
Pour batter into pans, spreading evenly. [Alternately,]Cake batter may be poured into 
a 13x9 inch pan. Bake in a 350 oven. Bake layers 30 to 35 minutes; 13 x 9 inch cake 
35 to 40 minutes. Cool layers 10 minutes and turn out onto racks to cool. Cake in a 
rectangular pan may be left in the pan. Frost with Snowy Range Icing (see below). 
Sprinkle with grated chocolate or cocoa, if desired. 
Makes 12 to 16 servings.


Cocoa Pancoat

Combine 1 tsp. each, cocoa and flour with shortening to make a soft mixture. Use this
to grease pans when baking chocolate cakes. Or, pans may be greased, then dusted with
cocoa instead of flour.


Snowy Range Icing

1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp. water
2 egg whites (best to use pasteurized - "Just Whites")
1 tsp. vanilla

Mix sugar, light corn syrup and water in a small saucepan; bring to a boil. 
Wash down the pan sides with a brush dipped in water. Boil rapidly until a 
small amount dropped in cold water forms a firm ball or a candy thermometer 
registers 242.
Using an electric mixer, beat egg whites until stiff peaks form. Reduce speed 
of mixer and pour hot syrup into beaten whites, beating constantly. Add vanilla.
Once all syrup is beaten in, beat at high speed until stiff peaks form.
Enough frosting for Red Devil's Food Cake

----- Original Message ----- 
From: Paula  
To: phaedrus@hungrybrowser.com 
Sent: Monday, January 11, 2010 4:39 PM
Subject: fruit cake made in pressure cooker

My dad cooked fruit cakes in a pressure cooker. They were dark in color and very 
dense. They had little or no flour.  He usually cured them for 14-30 days.  This 
was in the 1930s-1950s.  Any ideas?

Hello Paula,

I have three pressure cooker fruit cake recipes. See below.

Phaed

Pressure Cooker Fruit Cake

1 pound grape fruit peel or citron
1 pound pecans or black walnuts
1 pound candied pineapple
1 pound candied red watermelon rind or cherries
3 pounds seeded raisins
1 1/2 pounds figs or currants
1/2 pound butter
1/2 pound brown sugar
1 cup fruit juicer or sweet pickle syrup
6 eggs
1 pound flour-4 c.
1 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt

Wash and dry currants.  Cut grape fruit peel or citron and pineapple in one-half 
inch cubes, 1 leaving cherries and nuts whole.  Cream the butter, sugar and eggs. 
Mix flour and spices, and flour and fruit juices alternately.  Add fruits, and nuts, 
mix thoroughly.  Mix dough thoroughly and place in baking pans which have been lined 
with butter paper which has been oiled.  Cover the top of the pan with heavy brown 
wrapping paper which has been oiled.  Tie the paper securely around the edge of pans 
to prevent water getting into the cake.  Place the pans in the cooker and pour boiling 
water into the cooker but do not fasten the clamps.  Keep at the boiling point 55 minutes. 
After that clamp the lid down securely on the cooker, close the petcock and raise the 
pressure to 15 pounds for 15 minutes.  This insures cooking the cake to the center of 
the pan.  Remove from cooker, take off paper covers, and place pans in a slow oven for 
15 minutes to dry out the crust.  This recipe will make 11 pounds. 
-----------------------------------------
Dark Fruit Cake

1 lb. butter
1 lb. light brown sugar
9 eggs
1 lb. (4 c.) flour
3/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp. mace
2 tsp. cinnamon
1 tsp. soda
1/4 c. milk
1 lb. currants
1 lb. seedless raisins
1 lb. shelled pecans
1/4 lb. citron
1/2 lb. candied orange peel
1 lb. cherries
1 lb. candied pineapple
1/2 tsp. salt

Wash raisins and currants.  Cream butter and sugar.  Add beaten egg yolks. 
Beat egg whites stiff and fold in.  Cut fruit in pieces and dredge in half 
of the flour.  Sift together the remainder of flour, soda, spices, and salt. 
Add milk and sifted dry ingredients alternately to cake batter.  Add nuts and 
fruits and mix thoroughly.  Line pan with waxed paper and fill with batter. 
Tie 3 thicknesses of waxed paper over pans to keep out moisture.  Put 2 1/2 
cups of water in bottom of cooker.  Place pans one above the other on rack. 
Cook 45 minutes at 10 pounds pressure and 30 minutes at 15 pounds pressure. 
When done, place cakes in slow oven for 12 minutes to dry.  Cure for at least 
3 weeks wrapped in cloth soaked in Cherry Brandy. 
-------------------------------------------------------
LIGHT  FRUIT  CAKE

1 lb. butter
1 lb. (4 c.) flour
1 lb. sugar
12 eggs
1 jar wine jelly
3 lb. white raisins
4 tsp. baking powder
3 tsp. nutmeg
1 c. flour to flour fruit
1 c. orange juice
Grated rind of 3 oranges
1 lb. citron
1 lb. cherries
1 lb. pineapple
1/2 lb. almonds and pecans, mixed

Cream butter and sugar.  Add eggs, 1 at a time. Next, add jelly. 
Add orange juice and rind to mixture alternately with flour into 
which baking powder and nutmeg have been sifted.  Flour fruits and 
nuts and add to batter  mixture.  Cook at 300 degrees over a shallow 
pan of water.  Baking time:  Approximately 5 hours.  Alternate Method: 
Tie the top of pan with waxed paper.  Put in pressure cooker with the 
petcock open for 30 minutes. Then close and cook on 15 pounds pressure 
for 60 minutes.  Take out of pressure cooker.  Remove waxed paper and 
place in oven for a few minutes to dry off top and brown.  Water should 
be in the bottom of the pressure cooker. 

Sweet Potato Cobbler

----- Original Message ----- 
From: maryann 
To: phaedrus@hungrybrowser.com 
Sent: Saturday, January 09, 2010 9:26 PM
Subject: Sweet Potato Cobbler

I am looking diligently for  a recipe that is called "Sweet Potato Cobbler". 
If you have access to such a thing, I have heard that there is a recipe 
that you don't use milk.  I would like to have recipes for Sweet Potato 
Cobbler with and without milk. 

Thank you,

maryann 

Hi Maryann,

See below.

Phaed

Sweet  Potato  Cobbler

Use 2 refrigerated pie crusts
2 baking size potatoes
1 1/4 c. sugar
1 tbsp. flour
1 c. water
1/2 tsp. salt
1/2 c. butter or oleo
1/8 tsp. nutmeg

Spray dish with Pam. Line with 1 crust. Peel potatoes, cut into thin 
slices in crust. Combine sugar and flour. Add salt, water and nutmeg. 
Cut butter into pieces over mixture. Cover with other crust.  Dot with 
butter. Bake at 350 degrees for 45 minutes.  
-------------------------------
Sweet  Potato  Cobbler 

3 c. sliced sweet potatoes
2 1/2 c. sugar
2 1/2 c. water
2 tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 stick margarine

Crust:
1 1/2 c. flour (plain)
1/2 c. shortening
1 tsp. baking powder
1/2 c. milk
1/4 tsp. salt

Mix, roll out, cut in strips. Melt butter or margarine in a 9" x 12 1/2" baking dish. 
Top with sliced sweet potatoes. Top with strips of pie dough each way. Mix sugar, water, 
flour, cinnamon and nutmeg and pour over pie. Bake at 350 degrees for 1 hour. 
------------------------------------
Sweet  Potato  Cobbler

1 1/2 c. sugar
2 tbsp. corn starch
1 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. grated orange rind
1/8 tsp. salt
1 c. milk
1 tsp. vanilla extract
1/2 c. butter
6 c. chopped, cooked sweet potatoes
Pastry for 2 crust pie

Combine sugar, cornstarch, nutmeg, cinnamon, orange rind and salt in a saucepan; 
set aside. Combine milk, vanilla and butter; add to mixture and bring to a boil. 
Reduce and cook for 1 minute constantly stirring.  Add cooked sweet potatoes and 
mix well.  Spoon mixture into baking dish. Place 6-8 strips of pastry across filling. 
Weave, folding back alternate strips across.  Each time cross strip is added trim 
ends, seal and flute edges.  Bake until golden brown. 

Domco Delight Cake

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Domco Delight Cake

Ingredients : 

4 eggs
1 1/2 c. Domco peanut oil
2 c. sugar
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
2 jars carrots (baby food)
1/2 c. raisins
1 tsp. vanilla
2 c. plain flour 

Frosting: 

1 (8 oz.) pkg. cream cheese 
1 box confectioners sugar 
1/2 c. Domco peanut oil 
1 tsp. vanilla 
1 c. chopped roasted peanuts 

How to Prepare : 
Cream eggs, oil and sugar well. Add dry ingredients and then add the remaining; 
blend well. Bake in 3 layer pans about 30 minutes at 350 degrees. 

Frosting: 
Combine all ingredients. Blend well and spread on cold layers. 

Etoufee

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Shrimp  Etoufee

 1/2 c. butter
1/2 med. onion, chopped
1 c. celery, chopped
2 tbsp. flour
1 tbsp. Worcestershire
3 cans tomato sauce
1/2 tsp. pepper
1/4 tsp. cayenne pepper (to taste)
1/2 tsp. basil
1/2 tsp. rosemary
1 tsp. thyme
1 bay leaf
1-2 lbs. shrimp, peeled and deveined
Cooked rice

Melt butter, add onion and celery.  Saute until onions are clear. 
Turn heat to medium high.  Add flour.  Stir to make a roux 
(brown the flour). Add other ingredients except shrimp.  Simmer 
for 20 minutes.  Add 1/4 cup water if necessary.  Add shrimp and 
cook 4-5 minutes.  Serve in big bowls with a scoop of rice on top. 
If you can stand more spice, add more cayenne or file.  
-------------------------------------
Shrimp Etoufee

2/3 c. butter
1/3 c. flour
2 c. chopped onions
1 c. chopped celery
1 green pepper, chopped
2 cloves garlic, minced
1 1/4 c. tomato sauce
1/2 c. chopped parsley
2 1/2 c. water
4 tbsp. Worcestershire sauce
3 bay leaves
1 tbsp. Tabasco sauce
1 tbsp. sugar
1 tsp. sweet basil
Salt to taste
3 lb. peeled shrimp

Make a dark roux with the flour and butter.  Add onion, celery, 
green pepper, and garlic; saute until tender.  Add remaining 
ingredients (except shrimp) and simmer for 2 hours, adding more 
water if necessary.  Twenty minutes before serving, add shrimp. 
Serve over rice.

"Quail, partridge, dove, pheasant - usually a combination of all - were in the dish. The birds were boiled, and the meat was pulled from the bone, dredged in flour, lightly sauteed in olive oil, then placed in a casserole dish with turnips dug that same morning, greens intact, and fresh purple-hull peas. Everything was covered in chicken broth and cloves of garlic and cooked {slow-cooked overnight} in an oven whose temperature gauge had long since been lost."
The Drifter's Wheel by Phillip Depoy

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