These days we don’t use uncooked eggs in icing, it just isn’t done what with all the fears of salmonella and other icky things, but you cannot beat the light and airy texture that can be obtained with an egg. I wouldn’t make this icing simply because of the egg, even with the chocolate being … Continue reading
As oatmeal cookie recipes go, this one is pretty normal. I think I like the name of the source more than anything – Mrs. Fairservice just sounds so very proper and traditional, doesn’t it? Oatmeal Cookies 2 cups B Sugar, 1/2 cup butter, 1/2 cup lard, 2 eggs, 1/2 teas cinn, cloves, allspice, nutmeg, 1/2 … Continue reading
I know I have posted various spice cake recipes in the past, and here is another. As previously stated, I like spice cake because it isn’t the same ol’ chocolate cake. With a cream cheese or vanilla buttercream icing this would be a pleasant treat. Of course this recipe, like so many vintage recipes, assumes … Continue reading
There appear to be a large variety of recipes on the internet for Boston Fudge Cake. Some are very modern and do not use sour milk, some use sour cream, some use buttermilk. From what I can tell, a fudge cake is going to be more like a brownie, more dense than a standard chocolate … Continue reading
You can’t beat a traditional Devils Food Cake. If you are anything like me, you wonder where some of these names for cakes come from. Devils Food is considered the opposite to Angel Food Cake – the light and airy sponge cake that my father loves. Devils Food is moist, rich and airy. The recipe … Continue reading
Gram's Recipe Box 