OLD FAMILY RECIPES
Blackberry Jam Cake
2 cups sugar 3\4 cups margerine
3 cups flour 1 to 1 1\2 cups blackberry jam
6 tsps. sour cream 1 tsp. soda in milk
1 1\2 tsp. nutmeg 2 tsp. allspice
2 tsp. cinnamon 6 eggs
Beat egg whites & yolks seperately then put together before adding to cake. Add jam last. Bake at 350 degrees for 45 minutes to 1 hour.
Caramel Frosting for Jam Cake
2 cups brown sugar 1 1\2 cups white sugar
2 TBSP. white syrup 1 cup + 2 TBSP. cream
1\2 cup margerine
Cook all ingredients except margerine until it forms a very soft ball when tested in cold water. Remove from heat. add margerine and cool until lukewarm. Beat until creamy and spread in sides and top of cake. If frosting gets to hard to spread add a little milk until of spreading consistency.
Note: You can use a candy thermometer to test the frosting. This recipe is not for a novice cook. It is difficult to cook just right but well worth the effort.This is an old recipes of my aunt Hazels. Everyone in my family wants the corners of the cake.
Stack Cake
Prepare 3 cups flour as if for buiscuits. Self Rising flour is best, but you can use plain flour by adding baking powder and salt.
3\4 cup milk 1 1\4 cups sugar
3\4 cups of thick molasses 3 beaten eggs
1\2 cup shortning 1 1\4 tsp. ginger
3\4 tsp. cloves 1\3 tsp. nutmeg
Mix with hands. Knead until stiff. Roll layers thin to about 8 inches diameter and bake each layer in slow oven abt. 300 degrees. About 2 qts. cooked evaporated or home dried apples. Mash and sweeten to taste, and add 1\2 tsp. cloves, 1\4 tsp. nutmeg, dash of allspice, dash of cinnamon. Mix well and spread thickly between layers of cake. Let set until next day before serving.
Note: This recipe was in Bert Vincent Column of Knoxville News Sentinal on Sept.26, 1964. It was sent in by a woman in Newport,Tn. that had used the recipe for 30 years and said it was nearly 100 years old. Use only Thick molasses for recipe, won't turn out good with thin molasses.
Chocolate Frosting
1 cup brown sugar 5 TBSP. margerine
1\2 cup milk 2 sq.Chocolate or 1\4 cup cocoa
1 box or 4 cups powdered sugar 1 tsp. vanilla
Boil sugar, margerine, milk, chocolate together 3 minutes. Let cool and put in large mixing bowl. Beat in powdered sugar and vanilla. Spread on 9x13 or 2 layer cake.
Note: This is another one of my grandmothers recipes. It is one of the best powdered sugar recipes I have seen. Does not taste like a powdered sugar recipe and very easy to make.
Orange Slice Cake
1 cup margerine 4 eggs
2 cups sugar 3 1\2 cups all purpose frour
1 box dates 1 box or can coconut
1 tsp. soda dissolved 1-24 oz pkg orange slices
in 1\2 cup buttermilk 2 cups chopped nuts
Cream margerine & sugar. Add eggs one at a time. Add flour alternately with milk. Roll chopped nuts, orange slice candy & dates in flour. Add with coconut to batter. Bake in tube pan at 250 degrees for 2 to 2 1\2 hours.
Orange Sauce for Orange Slice cake
1 cup orange juice 2 cups powdered sugar
Mix well & pour over cake as soon as taken from oven. Let cake stand in pan overnight.
Note: This recipe was in Book: "Foxfire Christmas" Is is an old recipe that people used in early 1900s.
Chocolate Pie
1 1\2 cups sugar 5 TBSP. flour
2 or 3 TBSP. cocoa 4 eggs seperated
3 cups milk 1 tsp. vanilla
2 TBSP. margerine
Mix sugar, flour, cocoa, egg yolks, & milk. Cook until thick, stirring so it won't stick. Add vanilla & margerine. Pour into 9" pie crust. Add meringue and brown.
Variations:
For cream pie omit chocolate.
For coconut pie omit cocoa, add 1 cup moist coconut to filling after cooking. Sprinkle 1\2 cup coconut over meringue before browning.
For butterscotch pie omit cocoa, Substitute 1 cup brown sugar for 1 1\2 cups white sugar; increase margerine to 3 TBSP.
Note: This is a very good chocolate pie recipe.It is another one of my Aunt Hazels recipes.
Sweet Potato Pudding of 1828
Serving size: 8 to 10
1 lb. cooked & peeled sweet potatoes 1 cup sugar
1\2 cup margerine, melted 6 egg yolks, beaten
1 TBSP. grated lemon rine 1\4 tsp. mace
1 cup orange juice 6 egg whites
1\4 cup sugar
Mash the sweet potatoes or rub through a sieve. Add 1 cup of the sugar and margerine. Combine with beaten egg yolks, lemon rine, mace, and orange juice. Beat the whites until stiff and fold into sweet potatoe mixture. Pour into a well greased 3 qt. baking dish. Sprinkle with 1\4 cup sugar. Bake in a 350 degree oven for 1 hour. Can half recipe for a small family.
Note: This recipe was in "Recipes from Old Virginia" cookbook.
Chocolate Bread Pudding
3 cups Buiscuits, baked 1 1\2 cups sugar
2 or 3 TBSP. cocoa 2 eggs
1 cup milk 1 tsp. vanilla
Mix cocoa and sugar. Mix milk and eggs. Mix bread broken into small pieces with chocolate and sugar mix. Add egg and milk mix. Add vanilla. Bake in casserole at 350 degrees for 30 minutes. Stir occasionally while baking.
Note: This is another one of my aunt Hazels recipes. She always made this when she got to many leftover buiscuits.
Apple Roll
Serving size 1
1 Winesap, Wolf River or any good baking apple.
1\2 tsp cinnamon 1\4 tsp nutmeg
little sugar little margerine
Make buiscuit dough. Roll in square or circle large enough to wrap apple. Peal and core apple. Place in center of dough. Put a little sugar, little margerine, cinnamon, nutmeg in hole where core was. Cover with dough. Place in baking pan.
Syrup for Apple Roll
1\2 cup sugar 2 TBSP. margerine
1 cup water 1\8 tsp. cinnamon
Mix ingredients in pan, boil about 3 minutes. Pour over apple roll. Bake at 425 degrees about 1 hour or until apple is soft. Baste with syrup every 15 minutes.
Note: Can double recipe to make as many apple rolls as you want. This is one of my mothers old recipes. Have seen newer versions of this recipe called Apple Dumplings.
Iced Tea
Boil water in a 2 Qt sauce pan. Add 6 tea bags to a tea pot that holds 4 1\2 cups water. When water boils pour over tea bags and steep for 10 minutes. In a half-gallon jar add 1 cup sugar and 2 cups cold water. When tea is done pour into half-gallon jar and chill.
Note: this recipe is one of my grandmothers recipes that she got with a tea pot that she bought from the Jewell tea company in the early 1950s.
Lemonaid
Serving size: 4
3 1\4 cups cold water 1\2 cup lemon juice, fresh
sugar to taste
Mix all ingredients and chill or add ice.
Note: I got this recipe from a microfilm of old Johnson City Tn. newspapers. It is very good.
