This has been a staple at family Thanksgiving.
Frozen Cranberry Fluff
1 can condensed milk
1/4 cup lemon juice
1 can whole berry cranberry sauce
1 16oz can crushed pineapple, drained
1/2 cup chopped pecans or walnuts
8 oz Cool Whip
Combine condensed milk and lemon juice. Add cranberry sauce, pineapple, and nuts and combine well. Fold in Cool Whip. Freeze in mini muffin tins or cupcake foils.
This came from an old file of recipes that I believe came from Lorraine's family, but I no longer remember it's history.
Tea Cakes
1 1/2 cups sugar
3/4 cup shortening
2 eggs
1 tsp. vanilla
4 cups plain flour
1/4 cup buttermilk
3/4 tsp. soda
1/4 tsp. baking powder
pinch of salt
Add soda & baking powder to sour milk. Cream shortening & sugar. Add eggs, then milk mixture, salt, & vanilla. Make stiff with flour. Roll & cut. Bake at 425˚ until light brown. (No cut method- make small balls & flatten with the bottom of a glass; dip bottom in sugar.)
These are from Lorraine's Aunt Suzanne. I found this document in a very old file, and don't remember if I've ever made any of them.
Million Dollar Pound Cake
3 cups sugar
1 pound butter
6 eggs, room temperature
4 cups plain flour
3/4 cup whole milk
1 tsp. vanilla
Cream butter well, add sugar gradually, then eggs one at a time. Sift flour, then measure. Add flour and milk alternately into egg mixture. Add vanilla. Batter should be smooth. Grease & flour pan. Bake at 300 for 1 hour and 40 minutes. Use stick to test for doneness. Do NOT over bake. Cool before removing from pan.
Notes: Always be sure to bring eggs to room temp. Sift flour before measuring. Put a pan of water into the stove while baking to help keep cake moist.
Lemon Pound cake
3 sticks butter, at room temp.
2 1/2 cups sugar, sifted three times
4 eggs, at room temp.
3 1/2 cups cake flour, sifted
2 tsp. lemon extract
1 cup buttermilk
1/2 tsp. baking soda in 1 tbsp. hot water (add this to the buttermilk)
Cream butter & sugar, then add whole eggs one at a time, beating after each one. Add lemon extract, then flour alternately with buttermilk. Bake in tube pan for 90 minutes at 325. Do not open over while cake is cooking. Use stick to test for doneness.
Lemon Glaze:
1 lemon
1/2 cup sugar
2 tbsp. water
Mix juice of 1 lemon, sugar, & water together and let come to a boil. Then punch holes in cake with an ice pick and pour glaze over it. Let cool.
Cream Cheese pound cake
3 sticks butter, softened
3 cups sugar
6 eggs, at room temp.
1 8oz pkg. cream cheese, softened
3 cups cake flour
1 tsp. vanilla
Cream butter, cream cheese, and sugar. Add flour alternately with eggs. Add vanilla, beat well. Put in cold oven, then bring to 325. Bake for 1 hour.
Coconut pound cake
2 sticks butter
2/3 cups Crisco
3 cups sugar
3 cups plain flour
5 eggs
1 tsp. baking powder
2 tsp. coconut extract
1 cups milk
1 can coconut
Cream butter, crisco, & sugar. Add eggs one at a time. Sift together flour and baking powder. Add to cream mixture alternately with milk. Add coconut extract and can of coconut. Pour into tube pan that has been sprayed well with Pam. BAke 90 minutes at 325 or until stick test shows doneness.
Chocolate Pound cake
1 cup butter
1/2 cup Crisco
3 cups sugar
3 cups plain flour
5 heaping tsp. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
5 eggs
1 tsp. vanilla
Cream butter, shortening, and sugar. Add eggs one at a time, beating one minute after each addition. Sift all dry ingredients together. Add flour mixture and milk alternately. Add vanilla. Mix well. Pour into tube pan sprayed with Pam. Bake at 300 for 90 minutes. When cake is done, and still hot, wrap in wax paper.
Brown sugar pound cake
1 pound light brown sugar
1/2 cup white sugar
1 1/2 cups Crisco
5 egg yolks, well beaten
1/2 tsp. baking powder
3 cups plain flour
1 cup milk
1 cup chopped pecans
1 tsp. vanilla
5 egg whites, stiffly beaten
1/2 tsp. salt
Cream shortening, add sugars, and cream well. Stir in well beaten egg yolks. Sift flour with baking powder and salt. Add alternately with milk. Add nuts and vanilla, then fold in egg whites last. Bake for 90 minutes at 350.
Grandmother Rhodes’ Biscuits
1 cup plain flour
1/4 tsp. salt
1/4 tsp. soda
1/2 tsp baking powder
robin’s egg sized amounts of shortening (2)
buttermilk (enough to make soft dough)
Preheat oven to 425. Place egg sized amount of shortening in glass pie pan and place in oven to melt.
Sift dry ingredients together. Add egg sized amount of solid shortening by “cutting in” with a pastry cutter. Stir in buttermilk until a soft dough forms. Lightly flour kneading surface. Knead dough. Cut into biscuits.
Place biscuits in pan, coating each side in melted shortening.
Place with sides touching for tall, fluffy biscuits.
Bake until very lightly golden on top.
Grandmother Rhodes’ Coconut Cake
3 cups plain cake flour
3 1/2 teaspoons Calumet baking powder (double acting)
3/4 tsp. salt
SIFT ABOVE TOGETHER
PUT INTO LARGE BOWL:
1/2 cup Crisco
1 1/2 cup sugar
5 egg yolks, unbeaten
2 tsp. vanilla
RESERVE: 1 1/4 cup sweet milk
Grease three 9 in. cake pans. Beat on high speed one minute, scraping bowl while beating. Stop mixer, scrape beaters. Add sifted flour alternately with milk. Meanwhile, beating on medium speed (add milk in three parts) beat 2 1/2 minutes. Pour into prepared pans. Bake at 350˚ for 30 minutes.
FILLING:
5 egg whites, room temperature
1 box powdered sugar
1 TBSP. vanilla
2 large coconuts, grated
1/2 cup coconut milk
1 pint whipping cream or 16 oz. cool whip
Beat egg whites until VERY STIFF. Add powdered sugar & vanilla; beat until creamy. Fold in whipped cream. Add grated coconut. Frost between layers, top, & sides. May seem to be too much, but continue. (LORRAINE’S SUPPOSITION- pour coconut milk over completed cake slowly.) Keep covered & refrigerated.
