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Publisher's Notes Next issue we will commence featuring the next generation—grandchildren of Alan & Mary Lou Belle, starting with Imogene and Jack Braden, and Judy and Jay Easley. Please contribute! Deadlines: hard copy—15 Nov, E-mail or other electronic media—1 Dec. Also, it’s that time of year—the time to renew your subscription. Please remit $8 to Linda NLT 1 Dec 03 so that we can manage the number of copies required for production. See her address at the left. Other articles about current events or whatever are still encouraged. |
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| Share Favorite Family Recipes | |
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Ada Barker’s Fresh Coconut Cake Cake Ingredients: 1 Lg Fresh Coconut 3 C Sifted cake flour 2 C Sugar 3¾ Tsp Baking Powder 1 1/8 Tsp Salt ¾ C Crisco Shortening 1 3/8 C Milk 1½ Tsp Vanilla 3 Eggs Cake Directions: 1. Grate a fresh coconut; you will need enough for a 3-layer cake, so a medium or large size coconut should be fine. 2. Sift 3 C flour, 2 C sugar, 33/4 Tsp baking powder, and 11/8 Tsp salt together into large mixing bowl. Add 3 ¾ C room temperature Crisco, 1 C milk, and 1½ Tsp vanilla. Beat on medium speed 2 minutes. 3. Add 3 eggs (unbeaten) and 3/8 C milk and beat 2 minutes on medium speed. Pour batter into 3 deep 8” cake pans, greased and floured. Bake at 350, 25 to 30 minutes. Remove from pans and let cool. Ice with Seven Minute Frosting and put fresh grated coconut on top of frosting on each layer. Frosting Ingredients: 1 C Sugar 1/3 C Water 1 Tsp Light corn syrup 1/8 Tsp Salt Frosting Directions: 1. Combine ingredients (shaded) in saucepan: Stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from spoon - hold spoon high above saucepan. (238 to 242 degrees F). 2. Meanwhile put 2 egg whites into large bowl and Beat on highest speed until stiff but still moist - about 2 1/2 minutes. Scrape bowl while beating. Pour hot syrup slowly over egg whites while beating on highest speed. Continue beating until mixture is very fluffy and will hold its shape. Add 1-teaspoon vanilla. 3. Beat until blended. Spread on cake. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioner's sugar - a tablespoon at a time until stiff enough to hold shape. Print recipe file on 4 x 6 card here!
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Ada Barker’s Pound Cake Ingredients: 3 Cups Flour ½ Tsp Baking Powder ½ Tsp Baking Soda 1 Tsp Salt 2½ Cups Sugar 1 Cup Crisco Shortening 5 Eggs 3 Tsp Vanilla 2 Tsp Butter extract 3 Tsp Lemon extract ¼ Tsp Almond flavor 1 Lemon ½ Cup Sour Cream ½ Cup Buttermilk Directions: 1. Sift Flour 5 times–then measure 3 Cups into sifter with baking powder, baking soda and salt. 2. Cut/cream together sugar and Crisco. Then add to the sugar and Crisco, eggs added separately and vanilla, butter extract, lemon extract, almond flavor and grate the rind of one lemon. Beat till creamy. 3. Mix together sour cream & buttermilk. Now alternate adding the dry (flour mixture) and the wet ingredients (sour cream & buttermilk mixture) to the mixture of the sugar, Crisco, eggs and flavorings. Mix well. Prepare (grease and flour) 12 cup Bundt Pan. 4. Bake for 1:15 minutes at 275 deg. |
