What is the difference between regular flour and cake flour? I looked at a couple different websites that say basically the same thing: cake flour is finely milled, low protein, bleached flour made from winter wheat that results in a light, close crumb cake (meaning it doesn’t have big air pockets in the bake). It … Continue reading
They aren’t quite sugar plums dancing in visions, but sugar & spice cookies would be lovely for Christmas. Really, you can’t go wrong with a tag line of They’re spicy, they’re crisp…they’re sugar-coated. Sugar n’ Spice Cookies Mix together thoroughly: 3/4 cup soft shortening 1 cup sugar 1 egg 1/4 cup molasses Sift together and … Continue reading
A rather pedestrian card on the front but so interesting on the back! Imagine my delight to find this unusual portrait on the back of a recipe clipping. The date was Thursday May 3, 1928. A flourish separates the date from the drawing. Was it a family member? a self portrait? We can never know, … Continue reading
The recipe for Philly Frosting would work nicely on the top of this cake. It seems like it could be dry or not have a lot of flavoring because it is literally dates & nuts together. Often you see cinnamon or other spices in a date cake. This is going to be a white cake … Continue reading
A lime jello dish. I really can’t say much about it because I don’t really like these, but I know they were tremendously popular. I can admit, they looked pretty when turned out on a plate of lettuce. Frosted Lime Walnut Salad 1 pkg lime jello 1 c boiling water 1 #2 can crushed pineapple … Continue reading
Gram's Recipe Box 