Faithful Forum helper-outer and Arlington cook Jean Kroeze has been at it again, thumbing through her cookbook collection and nailing down a hefty helping of recipes readers have been hoping for.
One of her finds is the following blackberry cake she hopes will fill in for Nancy Hatch’s missing recipe, which called for whole-wheat flour.
Jean says, “This cake may not be the right one, but it was in my faithful old ‘Favorite Recipes of Home Economics Teachers,’ and I don’t see why you can’t use part whole-wheat flour and bake it in a 9-by-13-inch pan.”
1teaspoon baking soda
1teaspoon baking powder
1cup brown sugar
1cup crushed blackberries
1/2cup sour milk
Topping (recipe follows)
Sift flour, baking soda, salt, cinnamon, cloves and baking powder together. Cream brown sugar and shortening. Add egg and beat well. Add the crushed blackberries. Add sour milk and the sifted dry ingredients alternately. Pour into a greased loaf pan. Bake at 350 degrees for 35 minutes.
Meanwhile, prepare the topping. When the cake is done, remove it from the oven and spread with the topping while the cake is hot. Reduce the oven temperature to 300 degrees and return cake to oven for 10 minutes or until the topping bubbles. Remove from the oven and cool.
Makes 12 servings.
1/2cup brown sugar
1cup chopped walnuts or salted cocktail peanuts
4tablespoons butter, melted
Combine the brown sugar, nuts, water, flour and butter in a small saucepan. Heat over low heat until all of the ingredients are well blended, stirring constantly.
If time’s too short to make a cake, how about a funky fast-fix fruit cobbler? Makers of Hungry Jack suggest using their complete buttermilk pancake and waffle mix for this whipper-upper. Prepare the basic recipe on the package for 6 to 8 pancakes and pour into a 9-inch square baking pan coated with nonstick cooking spray. Top with a can (21 ounces) of fruit filling of your choice. Sprinkle with cinnamon and bake at 375 degrees for 25 to 30 minutes. Serve warm with whipped topping or ice cream.
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