Texas Rattlesnake

This is a recipe that I will never, ever try.......Never, Ever! 
I have heard people say that snake taste like chicken, but then I have heard that rabbit, squirrel, frog and various other critters taste like chicken too.  I think people say this just to encourage you to eat this stuff. 

I will be sharing other "Game" recipes over the next couple week.  If you try this one for Rattlesnake, make sure to let me know how it turned out.  And if it taste like chicken!

Recipe:

Find and capture a Western Diamondback Rattlesnake. 
Kill, skin and remove entrails (innards, internal parts), and cut into edible portions. 
Roll pieces in a batter of flour, cracker crumbs, salt, pepper and garlic. 
Fry in hot deep fat until a golden brown.

Jolly Wassail Bowl (English Holiday Punch)

The Wassail bowl was a Christmas must in English homes. Carolers visited door-to-door, exchanging songs for a mug of the steaming brew.

“Wassail” is Anglo-Saxon for “Be of good health” and the word finally cam to mean the drink itself. The toast floating on the surface of the punch gave rise to the expression “to drink a toast”.

There are many versions of the recipe, but most of them are usually a base of mulled wine or cider.

2 qts. apple cider
4 cups orange juice
½ cup honey
2 tbsp. Lemon juice
4 sticks cinnamon
2 tbsp. whole cloves
2 tbsp. Allspice
½ tsp. Grated nutmeg

In a Dutch oven or large kettle combine all ingredients. Cook over medium heat until hot. Simmer for 10 minutes. Strain out spices before serving. Makes about 22 (4 oz) servings.

Kidney Beans with Salt Pork

This is another recipe that calls for the “Secret Sauce”. This is from an old cookbook and was originally written using Kidney beans. This recipe, I think, can be adapted for any dried bean such as Kidney, Navy, Pinto, Lima, Cranberry, Black-eyed Peas,  etc.  I prefer the Pinto and Cranberry beans over the Kidney beans.

I realize that people used to make their own moonshine and “happy juice”, but I am kinda wondering if maybe the parents and grandparents used this to cook everything with! Maybe those Family Recipes were passed down....minus the “Secret sauce ingredients”. What do you think?

3 oz. salt pork
2 medium sized onions, chopped
1 tbs. flour
No. 2 can red kidney bean (or beans of choice)
2 tbs. cooking cherry

 

Cut salt pork into ½ inch dice; turn into skillet and pan broil slowly until crisp. Add finely chopped onion and cook slowly until onion is soft and yellow, stirring to prevent scorching. Blend in the flour to a smooth paste, then stir in beans and sherry thoroughly, then simmer gently for 10 minutes.

If you prefer the homemade beans, then cook them to your preference and then add this to beans and let simmer to blend flavors.

I love cooking with cast iron. Not only do you Not have the flakes sometimes associated with no-stick cookware, but the cast iron retains heat for better cooking temperature and as an added bonus you implement some iron into your dish. If you have a cast iron pot this would taste awesome!

Scalloped Sweet Potatoes and Apples

I like the traditional dishes for my Holiday family meals.  Every once in a while I will throw in a different dish. If you want the traditional dish with a different twist, this recipe will surely be a hit.

6 medium sweet potatoes
1/2 cup brown sugar
1-1/2 cups sliced apples
4 tbsp. butter
Salt to taste
1 tsp. mace

Boil potatoes until tender.  Slice in 1/4 inch pieces.  Butter baking dish and place a layer of sweet potatoes in bottom, then a layer of apples.  Sprinkle with sugar, salt and mace.  Dot with butter.  Repeat until dish is filled, having on top layer apples.  Bake in 350 degree oven for 50 minutes.

My Version:

I like to be subtle with my changes in a recipe.  Instead of layering my sweet potatoes alternately with apples, I make mine the traditional way and then add a little bit of diced apples throughout the dish.  I also add bourbon or rum in my sweet potatoes for that extra punch!

Old Timey Raisin Spice Cake

This recipe does not have any eggs in it. This is like those delicious spice loaves that my grandfather would buy a the local A & ? store. This recipe calls for layers with the icing between and on top. The loaves grandaddy bought just had the icing on top. This bakes well as loaves or layers. Enjoy!

2 cups brown sugar
½ lb raisins
½ cup butter
2 tsp. Soda
2 cps buttermilk
2 tsp. Cinnamon
3 cps flour
1 tsp. (each) cloves; allspice

Cream sugar and butter. Dissolve soda in milk, add to sugar mixture. Add dry ingredients and raisins, and mix well. Bake in layers* for 25 minutes at 350 degrees.

Icing:

Mix 2 cups Brown sugar and 1 cup sour cream and cook until soft ball is formed in cold water test. Cool and beat until creamy. Spread between layers and on top.

*I like mine in loaves.  This can make 2 of the regular sized loaves.  If you add the icing, you can split the loaves and spread between.  This is also great to make in mini loaves and give as gifts for Holidays or a housewarming.  This will freeze well for about 3 months, but I don't put the icing on it if I freeze.

Pineapple Upside-Down Cake

This is the old-fashioned cake recipe made from scratch for Pineapple Upside-Down cake. If your want the homemade taste of cake, like mom and grandma made this is it.

My easier quicker version is on the bottom of the page.

I think the trick to this recipe is the vessel that is used for cooking this in. For me, this cake has to be cooked in a Cast Iron Frying pan. This will give it the right texture crust and a pretty, appealing color.

1 cup sugar
3 tbsp corn starch
No. 303 crushed pineapple (sic original recipe) I like to use sliced pineapple
2 tbsp melted butter
½ cup maraschino cherries
1 2/3 cup all-purpose flour
½ tsp salt
2 ¼ tsp baking powder
1/3 cup shortening
2 eggs, beaten
½ tsp vanilla
½ cp milk

Mix 1/3 cup of sugar with the corn starch, add juice drained from the pineapple and cook in a heavy 10-in skillet over direct heat stirring constantly until sauce boils and becomes clear. Add pineapple and butter. Drain cherries and arrange in a pattern on the pineapple mixture. Sift flour, measure and resift 3 times with salt and baking powder. Cream the 1/3 cup shortening until soft, add the remaining 2/3 cups sugar and the eggs, and beat vigorously until smooth and fluffy. Stir in the vanilla. Add flour mixture and milk alternately, beginning and ending with flour and beating well after each addition. Turn batter into skillet over pineapple. Bake in a moderate oven at 350 F, for 35 to 40 minutes or until center of cake is springy when lightly pressed with finger tip. Cool in pan for 10 minutes, then turn out onto a serving plate.

My Easy Version:

Use either Pineapple, Yellow or White boxed cake mix.

Can of sliced pineapple (drained)
Maraschino Cherries (drained)
Brown sugar
2-3 tbsp butter

Mix cake mix of choice and set aside.

Melt butter in cast iron frying pan. Add brown sugar and just a little of the pineapple syrup and stir until well blended and evenly distributed in pan (not as thick as a paste and not as thin as gravy). Arrange pineapple slices with cherries placed in the center of each pineapple slice. Pour batter over this. Bake 350F 30-40 minutes until center of cake is springy when pressed. Cool 10 minutes then turn out onto a pretty plate.

Homemade Vanilla Wafers

The quality of what you use really does make a difference in the dish that you make.  Made from scratch is always better.  Make a statement with your homemade banana pudding.  If either your vanilla wafers or your pudding mix is made from scratch, then you have made a statement.  If both are made from scratch, then you Own the recipe!!!!

1-1/3 cups all purpose flour
1 cup sugar
½ cup butter or margarine (1 stick) softened
1 tsp vanilla extract
¾ tsp baking powder
¼ tsp salt
1 egg

Preheat oven to 350 degrees.  In a medium bowl with mixer at low speed, beat all ingredient until blended, occasionally scraping bowl with rubber spatula.  Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet.  Bake cookies 10 to 12 minutes until edges of cookies are browned.  With pancake turner, remove cookies to wire rack to cool.  Store cookies in a tightly covered container to use within 1 week.  Makes 4 dozen.

Red Eye Gravy

This is an old Southern favorite. There was a time when people had to be creative in their cooking and had to make the meal both filling and enough of it to go around the table. This recipe only calls for 2-3 pieces of ham drippings. The other ingredients are what most people already had on hand, and more than likely were left over ingredients. This was most likely served on good old stone ground grits or left over biscuits from last nights dinner.

Sometimes this was served with a side of eggs, but more often than not it was served by itself. A filling meal meant to keep the hungaries (is that a word) away until lunch. Enjoy!

Country ham drippings (after frying 2-3 pieces)
1 cup water
1 tsp instant coffee or
2 tbs strong perked coffee

After frying country ham, remove from skillet, leaving drippings. With heat still on, add water and stir a few minutes. Add coffee and boil a little longer. Serve hot. For more gravy, add more water and cook longer.

Beef-Wine Casserole

Another recipe with “The Secret Sauce”, that is easy to make, has a gourmet taste and perfect for the Fall-Winter season. This is one of those dishes that you make a double batch, and freeze one for later.

1 lb lean stewing beef
½ cup red wine
1 can beef bouillon
1 tsp salt
Black pepper to taste
1 clove garlic, minced
1 medium onion, sliced

¼ cup flour
¼ cup seasoned bread crumbs

 

Combine beef, wine, bouillon, salt, pepper, garlic and onion in a small greased casserole. Mix the flour and bread crumbs and stir into the beef mixture. Bake covered for 3 hours at 300 degrees. Makes 4 servings.

Rice and Cheese Croquettes

Combine:

1 cup rice
1 ½ cups grated sharp cheese
1 egg beaten
1 ½ tsp salt
Dash pepper

After Cooling:

2 eggs beaten
Dried bread crumbs

Wash rice or do not was as package directs. Drop into 2 quarts rapidly boiling salted water and cook rapidly until just tender (about 20 minutes). Drain and rinse by running hot water through it. Combine cheese, egg, salt and pepper. Chill. Shape mixture into balls, roll in crumbs then in beaten eggs and again in crumbs. Fry until golden brown in deep fat heated at 375 degrees. Drain on absorbent paper and serve hot with tart jelly or tomato sauce. Makes 5 servings

Country Sausage Gravy

This is a Southern breakfast treat.  Served over homemade biscuits or toast.  If you don't want the sausage, this is good with chipped beef as a substitute.  I like mine with lots of black pepper.

If you want to try something different, press sliced bread in a muffin tin to mold it into the shape of a little bowl.  Let it brown or toast and then add the gravy.  Yum Yum!

1 lb. bulk pork sausage
2 cups milk
4 tbsps. flour
¾ tsp. salt or to taste
½ tsp. black pepper

Crumble sausage and fry until done. Remove with slotted spoon and drain all but 4 tbsps. of drippings. In a jar with a lid, shake half the milk and all the flour and seasonings until the mixture is smooth. Pour into skillet. Stir and then add remaining milk. Cook, stirring constantly until the mixture is thick and bubbly. If gravy becomes too thick, add additional milk. Stir in crumbled sausage. Serve hot over hot biscuits.

Pumpkin Pie Nog

1 cup canned pumpkin
2 cups crushed ice
1 cup plain yogurt
2 cups orange juice
¼ cup maple syrup
¼ cup chopped pecans
½ tsp. pumpkin pie spice
6 thin orange slices for garnish

In a blender, combine all ingredients except garnish. Blend until smooth. Pour into mugs. Place an orange slice on each mug rim. Serves 6

HERMAN (Sourdough Starter Bread)

I saw a recipe request for Herman bread in a recipe swap book. Herman? I have heard of Amish Friendship bread, but not of Herman. Herman is a sourdough starter that you have to share and feed to keep it growing and to keep it from spoiling.

I found a recipe in an old cookbook that says the starter gets better with age. It is best if used often-about every ten days. If not used, activate it by pouring away all but one cup (this is the time to share with friends), and adding equal amounts of flour and water at least every two weeks.

By replenishing it, the whole process is kept going indefinitely, as a self-perpetuating thing.

Each time flour and water is added, set it in a warm place for 24 hours. Then cover loosely and refrigerate. Starter is best in recipes if at room temperature when added.

Make sure to use a large bowl because starter will grow three times its size and over flow. Remember Herman is allergic to metal, so do not to use any metal utensils or bowls when working with starter.

This version of Herman does not call for sugar in the recipe.

Herman: Quick Method

Plastic or glass container
1 oz. dry yeast
2 cups warm water
2 cups sifted flour

Blend yeast in water; add flour and stir well. Cover lightly. Let stand overnight. It will double in bulk the next morning and be ready to use.

Herman: Slow Method

2 cups milk
2 cups sifted all-purpose flour (original recipe is as stated, but I think this should also say 1 oz dry yeast dissolved in water)

Pour milk into a glass or ceramic bowl (not metal). Allow to stand uncovered in a warm place about 80 degrees, away from drafts for 24 hours. Stir in flour (use a wooden spoon) and allow mixture to stand two days, until it starts to bubble and develop a slightly sour smell. Store in the refrigerator with a loose cover. If liquid rises to top, just give it a stir.

Tired of Herman? He can also be dried and stored. Instead of adding more flour and water after using nearly all of Herman, spread him thin in a glass plate or ceramic mixing bowl. Put Herman in a warm place out of sight and mind.

In a week or two he will be all “cracked up” waiting to be lifted from the plate and placed in a plastic container or bag. Cover and put away, preferably in a small area of the refrigerator.

If you long for Herman again he will revive. Soak this dried up version of Herman into two or three cups of water and let sit for several hours. If you want a lot, add another cup of water and then flour. Don’t have it the consistency of pie dough, but heavier than a thick soup

It is best to let Herman rest and get accustomed to all his “food and water” again. In a day, he will be ready to be as useful as before.

What is wonderful about Herman is that he does not mind at all how many times you give him this preservative treatment. He will be your friend for years and years!

 

The recipe book says that this would make a wonderful gift.  I think if you know someone who would utilize the recipe and know they would like to have it, then this would indeed make a nice gift.  Put it in a pretty glass container with a top, tie the instructions on it with a pretty ribbon or use a pretty self-sticking label.  Be creative!

Dixie Pork Chops

2 lbs. Pork chops
½ tsp. Salt
½ tsp sage
4 tart apples cored and sliced
¼ cup brown sugar

2 tbsp. Flour
1 cup hot water
1 tbsp. Vinegar
½ cup seedless raisins (optional)

Brown chops. Sprinkle with salt and sage. Place in baking dish with apple rings, sprinkle with sugar. Add flour to fat in a skillet and stir until brown. Add water and vinegar. Cook until thick. Add raisins and pour over chops. Bake at 350 degrees for 1 hour. Serves 6-8.

*This recipe came from my grandmother's cookbook "Carolina Coastal Cook" dated 1958.

Oyster Pie (Casserole)

This is a recipe that my grandmother used for Thanksgiving and Christmas. Grandma modified hers a little, so I have shared both the original and the modified recipe. Enjoy!

Original Version:

1qt fresh oysters
12 saltines (crumbled)
4 eggs beaten
¼ cup cream
1/8 lb butter melted
Black pepper

Mix together in a casserole and bake at 350 degrees in a preheated oven for 30 minutes.

Grandma's Modified Version:

2- 8 or 12 oz fresh frozen containers Oysters
1 to 2 sleeves crushed saltines
4 eggs beaten
¼ cup can milk
1 stick butter
salt and pepper to tasted
1 can cream mushroom or chicken
½ cup chopped onion

Crush saltines and layer the bottom of casserole dish with one sleeve. Save the other sleeve for the top. Rinse and drain oysters then spread evenly on top of the saltines. Mix together milk, melted butter, eggs and cream of mushroom/chicken, beating until well blended. Sprinkle on top of oysters, leaving a little to pour over the top. Evenly distribute chopped onions and add salt and pepper if desired. Top with remaining saltines. Pour over remaining milk/butter/egg/soup mixture. Add pepper to top. Bake 350 degrees for 45 minutes to 1 hour.

Spinach Balls

If you are looking for a meatless dinner, these are good.  The eggs in this will also provide extra protein.  These can be made ahead and frozen, so if you are planning a shower or party and need a great appetizer this would be great head start.

2 pkgs. frozen chopped spinach (or broccoli)
2 cups herb stuffing
6 eggs beaten
1 sm. chopped onion
1 tbsp. pepper
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
1/2 cup melted butter

Cook and drain frozen vegetables.  Melt butter.  In a large bowl combine all ingredients.  Form into 1 inch balls.  Bake 15 minutes at 350 degrees on a greased cookie sheet.  Can be made ahead and frozen.  Cut recipe in half if making it for dinner.

Lobster Bluff

This recipe gets its name because even though there is not any real lobster in the ingredients, no one will believe it.  It taste just like real lobster!

1 lb. frozen cod fillets
2 tbsps. cold water
2 tbsps. salt
2 tbsps. vinegar
Melted butter

Place fillets in saucepan.  Cover with water and salt.  Bring to a boil; lower heat and simmer for 10 minutes.  Drain.  Cover again with cold water.  Add 2 tbsps. vinegar*.  Bring to a boil.  Lower heat and simmer 10 minutes.  Drain.  Serve with melted butter.

* Red wine vinegar will give it an extra UMPH!

Apple Enchiladas

Very good simple dessert, that could also be made with peaches, .  Served warm with homemade ice cream or whipped topping and maybe some finely chopped nuts on top.  Yum!

1 (21oz.) can apple fruit filling
6 (8 inch) flour tortillas
1 tsp. ground cinnamon
1/2 c. butter
1/2 c sugar
1/2 c firmly packed light brown sugar
1/2 cup water

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon.  Roll up and place seam side down in a lightly greased 2-qurart baking dish.  Bring butter, sugar, light brown sugar and water to a boil in a medium saucepan.  Reduce head and simmer, stirring constantly for 3 minutes.  Pour over enchiladas.  Let stand for 30 minutes.  Bake at 350 degrees for 20 minutes

Southern Style Pork-N-Beans and Weenies

This is an inexpensive, quick, last minute, belly filling southern dish that was (and still is) a family favorite. In about 30 minutes your meal is done!

 

2 cans Pork-N-Beans
4-5 beef weenies (I substitute with Jennie O turkey franks and my husband does not know shhhh)
Onion optional

Pour both cans of pork-N-Beans in a baking dish. Place weenies on top. Bake 350 degrees for about 30 minutes. Depending on how many I am feeding, I will use more pork-N-Beans and more weenies. I also like to top mine with onion slices before I bake.

 

This is wonderful served with biscuits or rolls (something gooey). If I serve with biscuits, I bake them at the same time as my dish. Yummy Yum!

Beef Beer Balls

Nice appetizer or party finger food.  There are  not a lot of fillers in this recipe, i.e. bread crumbs, crackers, eggs, or flour.  The flavor comes from the seasonings!  You only have to use 1 pound of beef per batch. 

Oh yeah...this has beer.  Something about cooking with the "secret sauce(s)" that just adds that extra Pop to a recipe!!  Yum Yum.

1 pound ground beef
1/4 -1 tsp.. ground cloves, depending upon taste
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. Accent seasoning
1/2 cup catsup
2 tbsp. Worcestershire sauce
12 ounces of beer

Mix ground beef, ground cloves, salt, pepper and Accent.  Form into small balls about the size of walnuts.  Brown well.  Mix catsup, Worcestershire sauce and beer in separate pan.  Simmer for 10 minutes.  Drain fat from meatballs, add sauce.  Cover and simmer for 2 hours (could also be transferred to crock pot at this time).  Serve on toothpicks.

1917 War Cake

Popular circa. 1917 when sugar and butter were scarce, eggs were too expensive and considered a luxury for cake.  Simple recipe using basic ingredients. 

1 cp. corn syrup
1 cup cold water
1 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. Crisco
1 tsp. soda
1/2 tsp. baking powder

Put first 6 ingredients in saucepan; cook 3 minutes after reaching boiling point.  Add Crisco.  When cool, add soda dissolved in a little hot water; add flour and baking powder.  Stir and pour into greased tube pan.  Bake for one hour at 325 degrees.

Make sure to use all-purpose flour since this recipe calls for salt, soda and baking powder.  Recipe can also be adapted by using self-rising flour, but make sure to omit the salt, soda and baking powder.

Wine Biscuits

I love to cook with “ The Secret Sauce” (wine, brandy, sherry, rum), because it seems to add that UMPH to my dishes. It tenderizes and gives a recipe a little kick that most people can't quite identify, but just know that it good.

1 ¼ cups sifted flour
Pinch of salt
1 ounces Oleo (butter)
2 ounces sugar
½ beaten egg
¼ to 1/3 cup of wine (sherry)

Mix all ingredients together. Place dough on floured wax paper and spread dough out (can also put wax paper on top). Cut with round cookie cutter or as desired. You can sprinkle tops with sugar or nuts. First batch cook at 375 degrees for 8-10 minutes, second batch cook at 350 degrees fro 15 minutes.

These are almost like potato chips, but 3 times thicker

 

Deutsch Fruit Dessert (Easy to make classy dessert)

OK,  so you are having company and you want to impress with a dessert that looks gourmet classy, but something that does not have to be cooked. This is it! Go to the Dollar Tree and buy some shallow glasses, bowls, or even side plates that are slightly indented (I like the clear ones). Voilà!

Ingredients:

Sliced pineapple
Peach halves
Whipped cream
Sugared strawberries

Champagne

Lay a pineapple ring in a wide dish. Top with peach half filled with whipped cream. Place a well-sugared strawberry on top of the cream. Pour in enough champagne to cover the pineapple.

Instead of strawberries, try blueberries, blackberries or raspberries.

Fish Shortcake

This recipe is not what you think. This is not a dessert, but is actually an entree or main dish.

My grandmother worked, but she also cooked everyday. Not necessarily from the “four food groups”, but to make sure that empty bellies were filled. Some days there was just beans and cornbread. Some days there was gravy with leftover beef or chicken fragments served over homemade biscuits. Whoever sat at her table for dinner, did not go to bed hungry.

 

2 to 3 tablespoons chopped onion
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/3 cup grated cheese
1 ½ cups flaked cooked fish
Salt and pepper to taste
Hot biscuits or cornbread

Cook onion slowly in butter until tender. Blend in flour. Add milk slowly, stirring constantly, and cook until the sauce is thickened. Add cheese and fish. Season with salt and pepper. Heat the mixture through, stirring occasionally. Serve on hot biscuits or cornbread (I like mine over rice).

For variety try this as a Salmon Potpie: Prepare fish mixture as above using cooked or canned salmon. Turn it into a greased baking dish, top with unbaked biscuits and bake at 425 degrees.

Pumpkin Chili

Pumpkin season is here!! Good old chili to make once you've gutted the pumpkin and need to utilize the insides.

1 lb ground beef
2 tbsp. Salad oil
16 ounces of pumpkin (you can use the canned)
1 pkg. Chili seasoning mix
1tbs. onion flakes
2 (16 oz) can tomatoes
½ tsp. Salt
¼ tsp. Pepper
1 (16oz) can peas
1 (15 ½ or 16 oz) can kidney beans

Cook beef in salad oil until browned, stirring with a fork to break meat into small pieces. Add pumpkin, seasoning mix, onion flakes, salt and pepper. Blend well and simmer for 30 minutes. Add peas and kidney beans. Heat through. Makes 6-8 servings.

Raisin-Cinnamon Roll

This was one of my favorite treats growing up!!  The ones that are bought now cannot touch the ones that were made years ago.  They used to be made with lots of cinnamon AND raisins.  Yummy Yum!

1pkg. active dry yeast
3 1/2 cups sifted all-purpose flour
1 1/4 cup milk
1/4 cup sugar
1/4 cup shortening
1 tsp. salt
1 egg

In mixer bowl, combine yeast and 2 1/4 cups of flour.  Heat milk, sugar, shortening and salt till warm.  Stir until shortening melts.  Add to dry ingredients.  Then add egg.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.  Beat 3 minutes at high speed.  Stir in enough of the remaining flour to form soft dough..  Place in greased bowl, turn once.  Cover.  Put aside for 1 1/2 to 2 hours.  Let rise.  Turn out on a lightly floured surface; divide dough in half.  Roll each half to 16 x 8 inch rectangle. 

Combine 1/2 cup sugar, 4 tbsp. melted margarine, 2 tsp. cinnamon.  Spread half the cinnamon mixture over each rectangle.  Top each with 1/4 cup raisins.  Roll each, from long side, jelly roll fashion.  Seal edge: cut in 1-inch slices.  Place cut side down in 2 greased 9x9x2 inch pans.  Cover.  Let rise till double, 30 to 40 minutes. 

Bake in 375 degree oven for 20-25 minutes and then drizzle with the following icing while still warm.

Combine:
1 cup powdered sugar
1/4 tsp. vanilla
4-6 tsp. milk

These are definitely worth the effort and once you taste them

Pinto Bean Fudge

Another interesting recipe that is probably very tasty.  Pinto and Fudge in the same recipe!!!!

2/3 cup canned milk or light cream
1 2/3 cups sugar
1 1/2 cups chopped nuts
1 tsp. vanilla
1/2 cup cooked pinto beans mashed thoroughly
1 1/2 cups chocolate chips
1/2 cup peanut butter (if desired)

Combine sugar and milk in pot.  Bring to a boil, and boil 5 minutes, stirring.  Add remaining ingredients and stir until marshmallows* are dissolved.  Pour into buttered pan.  Cool and cut into squares.

The recipes are shared just as they are written.  *Nowhere in the ingredients is there a mention of marshmallows.  Either you substitute the chocolate chips for the marshmallows or the recipe should state marshmallows instead of chocolate chips.  Which sounds better to you?

Ketchup Cake

Never thought to put ketchup and cake in the same sentence, but none-the-less here it is.  This is an odd cake, but I bet it is tasty. 

Ok....so here goes the recipe:

2  1-3rd cups sifted flour
1 1/2 tsp. soda
1 1/4 cups sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2-3rd cup shortening
2-3rd cup tomato ketchup
2-3rd cup milk
1-3rd cup milk
3 eggs
1/2 cup finely chopped walnuts
1 grated lemon rind

Sift together first six ingredients.  Add shortening, ketchup and 2-3rd cup milk.  Beat 300 strokes with spoon, or 2 minutes on mixer at medium.  Add eggs and 1-3rd cup milk.  Fold in nuts and lemon rind.  Beat 2 minutes more.  Spread batter evenly in 2 greased and floured 9-inch layer pans.  Bake 30-35 minutes at 350 degrees.  Frost with butter or cream cheese frosting.

Since the recipe calls for baking powder, salt and soda, I will assume you will need all-purpose flour and Not self-rising flour.

If you make this or have had this cake before.....be sure to let me know.  Thanks for