August, 2007

  1. Fresh Apple Cake

    August 30, 2007 by Tarrant Figlio

    Today is my birthday! Somehow, apples and apple festivals have become a tradition for my birthday. Mostly, these consist of pretend apple festivals, since we do not live further north where apples grow. An apple festival + a birthday calls for an apple cake. Here is a lovely apple cake that comes from my great grandmother’s friend Frances Sears. Well, it is lovely in that it is delicious. I have yet to see a truly pretty apple cake that also tasted good.

    I skip the nuts these days, but have used pecans in it. The frosting is really a nice change of pace, a sort of brown sugar boiled frosting.  I also tend to bake it at 350 for about an hour and 15 minutes or until done. Use orange pippin apples if you can get your hands on them. Otherwise a granny smith, Jonagold, Winesap or whatever good cooking apple is available in your area.

    Fresh Apple Cake

    2 c sugar
    1 1/2 cups Wesson  oil
    4 eggs
    3 c flour
    1 tsp. salt
    1 tsp. soda
    1 tsp. baking powder
    2 tsp. vanilla

    Mix sugar and Wesson oil, add eggs, one at a time. Sift together and add flour, salt, soda, and baking powder. Fold into mixture 3 cups peeled and diced apples and 1 cup chopped nuts. Add vanilla. Bake in tube pan at 300 degrees F. for 2 hours.

    Frosting

    1 cup light brown sugar
    1 stick oleo
    1/4 c. evaporated milk

    Cook until thick, beat and spread over cake.

    Category Cake, Recipes, retro food | Tags: | 6 Comments

  2. Black Cherry Salad

    August 29, 2007 by Tarrant Figlio

    Ok, I have to say something here…my older sister HATES this recipe. Cringes if you even mention black cherry Jell-o. I on the other hand adore this and would look forward to having it when we would go to my great-grandmother’s house. Really, really, really love this salad.

    I don’t add the extra sugar and am likely to use cheddar in place of the American cheese.

    Black Cherry Salad

    1 3 oz. pkg. black cherry gelatin
    1/3 c sugar
    1 c water
    1 c shredded American cheese
    1 8 1/2 oz. can crushed pineapple
    1 c whipped cream

    Mix gelatin and sugar and water, cook until gelatin and sugar dissolve. Cool and add cheese and pineapple. Chill until partially set. Add whipped cream and chill until firm. Serves 6.

    Category Recipes, retro food, Salads | Tags: | 5 Comments

  3. Frozen Tomato Salad

    August 28, 2007 by Tarrant Figlio

    Well, we haven’t done a frozen salad in a while. This one was all the rage in the 50s and 60s. I remember my great-grandmother making it from time to time for company, though she really was more of a tomato aspic woman. It really is quite tasty yet…different.

    Frozen Tomato Salad for 10

    1 qt. tomato juice
    1 pt. crushed pineapple, well drained
    1 c. Philadelphia cream cheese
    1 pint mayonnaise
    2 grated onions

    Several vigorous shakes of tabasco, salt, pepper, to taste. Mix thoroughly and freeze. Serve with mayonnaise lightly flavored with curry powder.

    From Mrs. R. E. King

    Category Recipes, retro food, Salads | Tags: | 2 Comments

  4. Jellied Beef Consomme

    August 27, 2007 by Tarrant Figlio

    Well, some of you have vanished already. The classic refreshment of the 30s just isn’t your thing. Others read on trying to figure out just what it is…it is basically beef Jell-o.

    But before you run off…reconsider. It is elegant, salty, smooth, cool and refreshing, all at the same time.

    Jellied Beef Consomme

    4 cups beef broth
    1 small onion, chopped
    1/4 cup green pepper, chopped
    1 tablespoon parsley, chopped
    1 teaspoon Worcestershire sauce

    ~~~~~~~~~~

    2 tablespoons dry sherry
    2 tablespoons water
    1 envelope unflavored gelatin

    Combine first five ingredients in a saucepan. Bring to boil. Reduce heat, simmer 15 minutes. Strain mixture, discarding vegetables and return to saucepan.

    In small bowl combine sherry and water; sprinkle gelatin over top to soften gelatin. Add gelatin mixture to broth. Heat and stir until gelatin dissolves. Pour into a large bowl. Chill until set. Break with fork and serve in small dishes or elegant glassware. Garnish with a bit of parsley or savory whipped cream or sour cream.

    Category Recipes, retro food, Soups | Tags: | 4 Comments

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