Archive for October, 2009

Cream Cake

Recipe

5 Oct

Title: Cream Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/3 c Sweet cream
4 Eggs, well beaten
1/8 ts Salt
1 1/4 c Cake flour
2 ts Baking powder
1 ts Lemon flavoring

Sift flour, measure, and sift with baking powder and salt. Combine
sugar, eggs, and cream. Stir until well blended. Add flavoring. Add
sifted dry ingredients. Beat 5 minutes. Pour into well-oiled,
shallow pan. Bake in moderate oven (375 F) about 30 minutes. Mrs.
Louis Linke, Paragould, AR.

MMMMM

Filed under: Misc Recipes

Hibiscus Cooler

Recipe

5 Oct

Date: Mon, 11 Apr 94 17:06:55 PDT
From: J. Ari Kornfeld

HIBISCUS “COOLER”
– makes a little over 64oz (2 quarts = 2liters)

64 oz water
3 TB whole hibiscus flowers
12 oz can apple juice concentrate

– boil water with hibiscus
– turn off flame and let it suffuse (?) for a while
– pour tea and apple juice concentrate into container
– refrigerate

Usually there is around a cup extra tea which I drink warm with a
little honey.

You don’t have to use “heaping” TBs of hibiscus.

Filed under: Indian, Seafood

PopCorn Cake

Recipe

3 Oct

1/4 lb. of butter
1 lb. can, peanuts or mixed nuts (salted)
1 lb. Mini Marshmallows
1 lb. M M candy (plain)
Fresh popped popcorn to fill a large angel food cake pan. (Microwave
popcorn is not recommended.) Take out un-popped kernels.

Melt butter, add marshmallows when butter is warm. Mix until all is
melted. Pour into a large pan and mix in nuts, popcorn and then M M’s
Mix well getting all pieces coated. Press into the angel food cake pan.
Let cool. Turn out on cake plate. Keep at room temperature. It’s ready
to eat.

Filed under: Soups

You are currently browsing the House Of Munch blog archives for October, 2009.

House Of Munch

Archive for October, 2009

Cream Cake

Hibiscus Cooler

PopCorn Cake

Pages

Archives

Categories

Sponsors

Recent Recipes

Friends