More of my favorites, but sweet!
Black Magic Cake
1 ¾ C. Flour
2 C. Sugar ( I sometimes cut this down a little)
¾ C. Cocoa
2 t. bak soda (I use 1t. to cut down on sodium and it’s fine)
1t. Bak Powder (I use ½ t.)
1 t. salt (I eliminate this)
1 C. buttermilk or sour milk
1 C. strong coffee or 2 t. instant coffee in 1 C. water
½ C. oil
1-2 t. vanilla
Mix it all together in a big bowl, Bake in greased pans, either 2 cake pans or 1 9×13 pan. 350 degrees for 25-40 minutes depending on the pans. Test with toothpick
Molasses Chocolate Snaps
(optional) ¼ t. cinnamon (I omit.)
(optional) ¼ t. salt (I omit.)
2 t. soda
¾ -7/8 c. butter (I used 3/4 unsalted)
½ plus brown sugar
1/3 c. molasses
¼ c. cocoa
1 square bakers chocolate
1 large egg
1c. plus whole wheat pastry flour
1c plus white flour
1 heaping t. instant coffee
Melt butter and cocoa in microwave or double boiler
Mix all other ingredients together. Add enough flour that makes a sticky dough that you can roll with your hands into balls. Roll the balls in white sugar.
Bake 350 around 10 minutes.
Colleen's Golden Rhubarb Custard Pie
2 C. Chopped rhubarb
1 c. sugar
1-2 T orange Juice and grated rind of one orange
Sprinkle nutmeg (I don’t use it.)
Melted Butter Pie Crust (I double this for my large pie plate.)
1 ½ c. flour (I use whole wheat pastry or ½ white and ½ whole wheat)
½ c. unsalted butter melted in the microwave
Mix above with a pastry blender
Add 2-3 T. water, and blend with pastry blender until good consistency for rolling. Don’t over work.
Roll between two floured sheets of wax paper.
Best used before it gets cooled off – it becomes a little breakable
Renee's Lemon Cake
2 c flour
1 ½ t Baking Powder
½ t. baking soda
½ c. butter
1 1/3 c. sugar
2 large eggs
1/3 c milk
1/3 c. lemon juice
2 T grated lemon zest
Melt butter, add sugar and blend. Add eggs.
Add dry ingredients, stir. Add more liquid if it seems too dry, but it should not be a runny batter. (It should be stiff, but easy to settle if you shake the pan a bit.)
Pour into a buttered medium (10 in.) spring form pan.
Bake 350 for 30-35 minutes or until toothpick comes out clean.
Cool cake, then frost with:
2T melted butter
1 ½ -2 c. confectioners sugar
Lemon juice to make liquid, about 1/3 cup or a little more
1 can sweetened condensed milk
1c . milk
3 egg yolks
1 -2 t. almond extract
1 c. almonds
Blend above on high speed until nuts are thoroughly ground.
Sprinkle ½ c. white sugar evenly in a 9” cake pan. Place over medium heat util sugar is melted and medium brown. ( I hold on to the pan with a vice grips so I can shake the sugar around as it melts…) Remove from heat.
When melted, blend the liquid mixture one more time and pour immediately on the melted sugar. Place in a larger shallow pan. Ad 1” boiling water to the larger pan.
Bake 350 degrees for 50 minutes or until a knife comes out clean.
Remove pan from water, let cool 30 minutes.
Loosen edges with a knife and invert on a plate that is big enough to hold a little extra melted sugar.
Garnish with huckleberries or other fruit.