Sing it in the shower, or sing it in the car – but sing the “Happy Birthday” song really loud, wherever you are.
Because any minute now, someone very special will celebrate her 95th birthday. So happy, happy birthday, Alice Hughes!
Although our exceptional Forum booster/supporter doesn’t lately spend as much time in her Everett kitchen as she formerly did (not to mention the hours, days and weeks she so happily and willingly devoted to planning, perfecting and pulling off the large, marvelous and delicious dinners at her church), she still keeps tabs on the Forum.
Then too, less time doesn’t mean no time. Make no mistake about it, either, she’s not become a stranger to her kitchen.
As a matter of fact, Alice tells us, “My son, grandchildren and friends are all cookie monsters. So, every week, I make a big batch of sugar cookies, or ginger snaps, or oatmeal-chocolate cookies. Or – my real favorites – rocks. I call them ‘adult’ cookies, but my son says they are his favorite.”
And yes, she says, she is still saving Campbell soup labels for a school in Los Angeles for Mexican children.
“I often find a package of the labels on my front porch, which I send on … and thank you for mentioning my name and address in your column when these donations are available.”
Just minutes away from 95 now, remember – Alice adds, “I’m using a walker, but keeping up with friends and relatives. Life has been good to me, and I’m grateful for each new day.”
Since a birthday – any birthday, but especially one celebrating 95 years – might not be complete without a birthday cake, how about this one?
It’s a much-requested, though sometimes forgot-about/where-is-it?/did-the-Forum-get-it? chocolate confection.
In fact, listen to what Camano Island cook Elizabeth Peak, for instance, writes, “Living in Edmonds since 1958, I was a longtime reader of the Forum. My recipes boxes are filled with favorites bearing a very young Judyrae!
“We sold our home in February 2002, and were without The Herald or a computer for nine months, living here and there while our home was being built. We moved to Camano Island in November 2002, and restarted The Herald then.
“Because of this, I missed so many recipes, but the one I was always curious about was the request for a, I think it was called, ‘red fire engine cake’? Was that request ever filled? And was the recipe ever printed?”
Yes and yes. And it’s a lot like a red velvet cake, actually, but with a Forum history of its own. (Like Alice and me.)
This cake dates back to a request from Kelsey Erickson of Everett, who hoped to re-create this particular recipe, which was her grandmother’s favorite. Thanks to Arlington cook Irene Johnson, we were either reminded of/or introduced to this specialty in a June 1, 1996, Forum column.
Let’s all go with one more happy birthday, Alice – before we go out to the kitchen to make:
Fire engine red cake
1tablespoon vinegar
1 1/2teaspoons baking soda
1 1/2cups sugar
1/2cup shortening
2eggs
2tablespoons cocoa
2ounces red food coloring, divided
1cup buttermilk
21/2cups cake flour
1teaspoon salt
1teaspoon vanilla
Not-too-rich frosting (recipe follows)
In small cup, mix together the vinegar and soda; set aside. In mixing bowl, cream together sugar, shortening and eggs. Make a paste of cocoa and a little red food coloring; add to creamed mixture, then add remaining food coloring.
Alternately stir in buttermilk and flour mixed with salt; add vanilla. Stir vinegar mixture, then add to batter and mix well. Pour into three, 8-inch layer-cake pans, greased on bottoms only. Bake at 350 degrees 30 minutes. Cool thoroughly, then frost. Refrigerate cake until needed.
Makes one three-layer, 8-inch cake.
Not-too-rich frosting
1cup milk
4tablespoons flour
1cup granulated (NOT powdered) sugar
1cup butter, softened
1teaspoon vanilla
In small saucepan, cook milk and flour until thick, stirring constantly. Remove from heat and cool, then chill until cold. In mixing bowl, cream together sugar and butter until very fluffy. Stir in vanilla, then add 1 tablespoon of the flour mixture at a time, beating constantly.
The next Forum will appear in Friday’s Time Out section.
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