- Wm Tyler Bentley's story
- Abraham & Annie Berk's Story
- Isaac & Henrietta Birk's story
- Mary A. Demarest's story
- Robert & Mary Larimer's story
- Meyer & Tillie Mahler's story
- Halbert McClure from Donegal
- Schwartz family from Ungvar
- John & Mary Slatter's story
- Steiner & Rinehart story
- Wood family of Ohio
- Mayflower ancestors
- MYSTERY PHOTOS
- 52 Ancestors in 52 Weeks
Friday, March 30, 2012
Family Recipe Friday: Home Ec Taught Me Something
The cookbook is still on my kitchen bookshelf for nostalgia reasons. After all, I wrote my name and address in it (below). But most of the recipes were too complicated or time-consuming for me, and my mother used mixes anyway, which was fine with her daughters.
The book falls open to a page showing "Penny-Wise Cake" which I remember using as the basis of a pineapple upside down cake we baked in Home Ec class.
Here's the recipe for pineapple upside down cake:
2 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/4 cup shortening
1 cup sugar
1 egg, unbeaten
3/4 cup milk
1 tsp vanilla
Also have ready for "topping"--1/4 cup melted butter, 2/3 cup brown sugar, 1 can of sliced pineapple rings (drain but reserve juice).
Preheat oven to 350.
1. Sift together flour, baking powder, and salt. Cream shortening thoroughly. Add sugar gradually, and cream together well. Add egg, beat very thoroughly. Add flour alternately with milk, beating after each addition until smooth. Stir in vanilla. Set aside.
2. Combine melted butter and brown sugar. Mix well, spread in 9 x 9 x 2 inch pan. Drain 1 can (8.5 oz) pineapple rings and sprinkle 2 TB of the juice over sugar mixture. Cut drained pineapple rings into quarters, arrange over mixture in pan. Pour cake batter over pineapple and bake at 350 for 45-50 min until done.
3. Cool in pan for 5 min, then invert on plate and let stand for a minute or two before gently removing the baking pan. Serve warm! A little vanilla ice cream wouldn't hurt either. Enjoy.