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Volume X, No. 3, Spring 1983 |
Country Menus
Compiled by Dena Myers
Spring in the Ozarks has always been a time for people to get out and visit relatives and neighbors. Of course, no one would think of going empty-handed. A covered dish, a cake or cookies make the visitor even more welcome.
The following recipes, which date back several generations, are easy to make and carry, as well as delicious.
The Sunshine Cake from Claudia Stubblefield's kitchen is sure to brighten the day. This sponge cake recipe has been a favorite in her family for five generations.
SUNSHINE CAKE
| 1 cup cake flour | 1/4 tsp. salt |
| 1 cup sugar | 3/4 tsp. cream of tartar |
| 3/4 cup egg whites (about 7) | 1 tsp. orange extract |
| 1/2 cup egg yolks (5) |
Sift flour one time. Measure and sift sugar in a separate bowl. Separate the eggs and measure. Put yolks in a small bowl and whites in a large bowl. Add salt to the egg whites and beat until foaming. Add cream of tartar and continue beating until stiff but not dry. Fold in the sugar one tablespoon at a time. Add flavoring.
Beat yolks until light. Add to above mixture, folding in carefully. Fold in flour the same as sugar.
Bake in an ungreased tube pan for about 50 minutes. This cake requires a slightly warmer oven than angel food cake (350°). Invert and cool.
The original recipe of this simpler sponge cake called for a saucer of milk. In the early days women usually did not have measuring cups and spoons for exact measurements. Such directions as half an egg shell of water, a saucer of milk or butter the size of a walnut were common.
SPONGE CAKE
| Large cup flour | 1 cup sugar |
| 1 tsp. baking powder | saucer of milk (not |
| 3 eggs | quite 1/4 cup) |
Sift flour and baking powder together. Set this aside. Beat eggs until frothy. Gradually beat in sugar. Fold in flour and milk alternately until mixed well. Bake about 30 minutes in greased pan at 350°. This is a small cake which fits well into a loaf pan.
Apple spice muffins make a good, light muffin which is great as a snack or hot bread to go with any meal.
APPLE SPICE MUFFINS
| 3/4 cup milk | 1 T baking powder |
| 1 egg, beaten | 1/2 tsp. cinnamin |
| 1/4 cup shortening | 1 cup finely |
| 2 cups flour | chopped apples |
| 1/2 cup sugar | 1/4 cup raisins |
Add milk to egg. Stir in melted shortening. Set aside. Sift and mix dry ingredients thoroughly. Stir in apples and raisins, if desired.
Add liquid mixture to dry ingredients and stir in only until the dry ingredients are moist. Fill greased muffin pans 2/3 full. Bake at 400°, 20 to 25 minutes.
These cookies are very good to keep the cookie jar stocked up or to put in a child's lunch pail.
CARROT COOKIES
| 1 cup butter | 1 tsp. vanilla |
| 1 cup sugar | 1 tsp. orange |
| 2 eggs | extract |
| 1/2 tsp. salt | 3/4 cup mashed |
| 2 tsp. baking powder | cooked carrots |
| 3 cups flour | nuts as desired |
Cream butter and sugar. Add eggs. Combine dry ingredients and add to cream mixture. Add extracts. Stir in carrots and nuts. Drop by spoonfuls onto greased cookie sheet. Bake about 10 minutes at 400° These may be iced.
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Copyright © 1981 BITTERSWEET, INC.
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