How to make your cake more decadent in two simple steps! This would take the place of icing on a cake. My go-to cake flavor for this topping would be chocolate (Oscar’s would be divine!), but a white cake would also be really delicious with this topping as well.
Browny-Cake Topping (Bingham Collection)
1 c rolled oats
1/2 c chopped walnuts
1/4 c flour
1/4 c peanut butter
1/3 c honey
Mix with fork till crumbly. Spread over cake after baking.
Today we are featuring the Disappearing Chocolate Sensation. I can only assume it’s called that because it’s sensational, it’s chocolate, and it disappears, lol. It reminds me a bit of Oscar’s $100 Cake because of the mayonnaise.
Disappearing Chocolate Sensation (Bingham Collection)
1/2 c mayonnaise
2 c sugar
1 tsp vanilla
2 eggs
3/4 c cocoa
1 3/4 c flour – unsifted
3/4 tsp baking soda
3/4 tsp baking powder
1 3/4 c milk
Oven at 350. Grease & flour 2 9″ round cake pans. Cream mayonnaise, sugar, vanilla; add eggs. Combine cocoa, flour, powder, soda. Add alternately with milk to sugar mix, mixing well after each addition. Pour into pans, bake 30 minutes. Cool 10 minutes, remove from pans. Cool completely before frosting.
We’re going to take an exciting voyage for a while into the world of “someone else’s Gram’s” recipes, heh. My friend Pauline loaned me some recipe cards that were her grandmother’s, some of her mother’s and some of her own. She isn’t sure which came from where in most cases, so we will give these the pretentious name of “the Bingham Collection.” :-)
To kick of the Bingham Collection (BC for short?), we have a cookie recipe called Buckeye Balls. They sound divine, but then one of my favorite treats is the peanut butter/chocolate combination. This may make an appearance during the upcoming holidays around my house. They sound a bit labor intensive, but this could be a fun task for a three-year-old.
It should be noted that there is no flour in these, so they are a gluten free food.
Buckeye Balls (Bingham Collection)
1 1/2 c creamy peanut butter
1/2 c butter – soften
1 tsp vanilla
4 c powdered sugar
**********
12 oz semisweet chocolate chips
4 tbsp shortening
Mix 1st 4 ingredients until smooth. Mixture will be very stiff. Shape dough into balls, using about 2 tsp for each. Place on waxed-paper-lined cookie sheet. Refrigerate.
Melt chocolate & shortening in double boiler until smooth. When balls are well chilled, insert a toothpick in each & dip into hot choc. so that 3/4 of ball is covered. Set choc side down. Refrigerate. Store in tupperware in cool place. (When choc is set [dull] take end of spoon & “press out” the toothpick marks)
Takes 45-50 min to “ball” them all.
It’s only September but I’m already thinking about Halloween and Thanksgiving, planning costumes and dinner menus. Here’s a recipe for pumpkin pie that should start putting you into the mood of autumn.
By the way, I did not win the Just Spotted Award, but I want to thank all of you who voted for me! It really was a surprise to have been nominated, and the winner of my category is one that I have worked with in the past, so I’m proud to have been considered and lost out to someone I admire.
Pumpkin Pie
2 eggs
1 #303 can Libby’s pumpkin
3/4 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 2/3 c homogenized milk
Freeze pie before baking. Put directly from freezer to hot oven. Preheat oven (425) Put pie in after 15 min, reduce temp to 350 & bake 45 min
I remember Gram used to tell a story about a real Shoemaker and the Elves, but I can’t remember the details any longer. Maybe Auntie Kat remembers? It was a true story and maybe involved red boots. ??? I was reminded of that story because this recipe was provided by Mrs Shoemaker, whoever she may be. I’m guessing this is a recipe of equal parts, e.g. 1 part lemon, 2 parts, honey, 3 parts oil. The seasoning is a mystery, what ever it is. Salt and pepper?
French Dressing
1 lemon
2 strained honey
3 oil
seasoning
Mix thoroughly and serve with fruit or banana salad
Gram's Recipe Box 