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Neighbor Dorothy’s Heavenly Caramel Cake
Preheat oven to 350 degrees.
13⁄4 cups cake flour (sift before measuring)
Resift with 1 cup brown sugar
Add:
1⁄2 cup soft butter
2 eggs
1⁄2 cup milk
1⁄2 teaspoon salt
13⁄4 teaspoons double-acting baking powder
1 teaspoon vanilla
Beat for 3 minutes. Bake in greased pan for 1⁄2 hour.
Caramel Frosting
2 tablespoons cake flour
1⁄2 cup milk
1⁄2 cup brown sugar
1⁄2 cup sifted powdered sugar
1 teaspoon vanilla
1⁄4 cup butter, softened
1⁄4 cup shortening
1⁄4 teaspoon salt
Mix cake flour and milk. Cook to a thick paste over slow flame.
Cool. Cream sugars and vanilla with butter and shortening. Beat
until light and fluffy. Blend in salt. Mix in cooled paste. Beat
until fluffy. Blend. Should look like whipped cream.
Mrs. McWilliams’ Corn Bread
4 cups cornmeal
2 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1⁄2 cup bacon drippings, melted
Preheat oven to 450 degrees. Combine dry ingredients and
make a well in center. Combine eggs, buttermilk, and bacon
drippings, mixing well; add to cornmeal mixture and beat until
smooth. Heat a well-greased 12-inch cast-iron skillet in the preheated
oven until very hot. Pour batter into hot skillet; bake for
35 to 45 minutes, or until a knife inserted in center comes out
clean and top is golden brown. Yield: 6 to 10 servings.
Louise Franks’ Deviled Eggs
1 dozen hard-cooked eggs
1 5-ounce jar pasteurized
Neufchâtel cheese spread
with olives, or pimiento flavored
2 tablespoons mayonnaise
2 tablespoons minced sweet pickles
2 tablespoons minced sweet onion
1⁄2 teaspoon salt
Peel eggs and cut in half lengthwise. Mash yolks; blend with
cheese spread and mayonnaise. Stir in remaining ingredients.
Refill egg whites. Yield: 2 dozen halves.
Aunt Elner’s Pecan Pie
1⁄2 cup butter or margarine, melted
1 cup firmly packed light brown sugar
1 cup light corn syrup
4 eggs, beaten
2 teaspoons vanilla extract
1⁄3 teaspoon salt
1 unbaked 9-inch pastry shell
11⁄2 cups pecan halves
Preheat oven to 325 degrees. Combine first 3 ingredients in a
small saucepan and cook over medium heat, stirring constantly,
until butter melts and sugar dissolves. Cool slightly. Beat eggs,
vanilla, and salt in a large bowl; gradually add sugar mixture,
beating well with a wire whisk. Pour into pastry shell and scatter
pecans over top. Bake for 50 to 55 minutes. Serve warm or
chilled. Yield: one 9-inch pie.
