Hey guys, top of the morning to ya! We hope this finds everybody just fine and dandy. Thank you all for stopping back by to visit.
Our recipes today come from a cookbook we’ve used in the past. Deb and I both have gotten a kick out of readin it, and there are some good, down home recipes in it.
It’s called “White Trash Cooking,” and was written by Ernest Matthew Mickler. It was published by Ten Speed Press.
Mammy’s Date Cake
- 1 cup sugar
- ½ cup Wesson oil
- 4 eggs (whites beaten separately)
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1-1/2 to 2 pounds dates
- 1 quart shelled pecans, chopped
Cream sugar, oil and egg yolks until fluffy. Mix nuts and dates with ½ cup flour. Add 1 teaspoon baking powder to the other 1/2 cup of flour. Add salt and combine with creamed yolk mixture. Add flour, nuts, dates, and mix well. Add beaten egg whites and vanilla extract. Mixture will be stiff as a board. Do not moisten. Will have to mix with hands. Place in tube or loaf pan (greased). Bake on 300 until done (brown). If you’re not sure…test with a broom straw.
Reba’s Rainbow Ice-Box Cake
- 1 cup confectioner’s sugar
- 2 egg yolks
- 1 cup pecans
- 2 boxes cherry Jello
- ½ cup oleo
- 1 No. 2 can Dole crushed pineapple
- 2 boxes lime Jello
- 1 box (medium size) Graham crackers
Cream your sugar, oleo, egg yolks, and then add your strained pineapple and nuts. Beat your egg whites stiff and fold them in. Then place a layer of Graham crackers on the bottom of a pan, pour in the mixture, and put into the ice box to chill.
Now fix your cherry jello as for regular use, except use pineapple juice for one cup of water and the other just plain water. Don’t pour this mixture over the other mixture in the ice box until it’s ready to congeal.
Next, fix your lime jello and let set in the ice box until ready to congeal. Then whip with the egg beater until fluffy and spread it over the pan of mixtures. After this has all congealed, whip one half pint of cream and cover the whole thing.
Slice and serve topped with cherries if ya got em; if ya don’t, ya don’t.
Stewed Fig Cake
- 2 cups flour
- 1-1/2 cups sugar
- 1 small spoon (teaspoon) baking soda
- 1 small spoon ground ginger
- ½ small spoon ground cloves
- 1 sight, small spoon salt
- 1 small spoon allspice
- 1 cup of melted shortening
- 1 cup of buttermilk
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup of stewed figs (chopped and reserve the juice)
- 3 tablespoons whiskey (optional if you’re Baptist)
Mix all the dry ingredients in one bowl. Mix all the liquid ingredients, except the shortening and the figs, in another bowl. Add the liquid to the dry, and mix well. Now add the figs and the shortening. Pour into a cake pan with a hole in the middle and bake slow, (on 275) for 1 hour. Check center for doneness. Depan when cool and use the stewed fig juice with the whiskey to pour over the cake.
Betty Sue says, “You’ll never eat that ole gingerbread cake again.”
Gerdie’s Groundnut Candy
- 1 quart molasses
- 4 cups shelled peanuts, roasted
- 1 cup brown sugar
- ½ cup oleo
Combine all ingredients except nuts, and boil for half an hour over a slow fire. Then add roasted and shelled peanuts and continue cooking for 15 minutes. Drop on lightly greased cookie sheet. Make little cakes or cookies of the candy and let harden.