Monday, May 17, 2010


AUNT WINNIE'S RAISIN CAKE, from the 'Chez Burnham ' recipe book.

*Aaron's Note: I found this in Grandpa's Journals, and thought it belonged here.

(A favorite request on birthdays. The caramel icing was best - like candy. Her children would peel it off and save it to eat last.)

Boil 2 c. raisins in two c. water. If not enough juice afterward, add water to make 2 cups. Let cool slightly.

Add 1 c. shortening 2 c. sugar

Stir in (sifted):

5 c. flour

2 t. soda

1 t. salt


½ t. nutmeg

½ t. cloves

1 t. cinnamon

Bake at 350° about 30 minutes.

Caramel icing: (Good on spice cake)

3 c. sugar 1 c. cream* ½ c. water

Melt 1 c. sugar in large fry pan or saucepan. When melted, add enough water (½ c.) to dissolve sugar. To this, add 2 c. sugar and 1 c. cream (sweet) and let cook until it forms a soft ball in water. set aside till it stops bubbling, abt. 5-10 minutes. Whip with spoon till thick for cake. Don't wait too long!

* Can subsitute rich milk. (Half and half?)

Thursday, May 6, 2010

Philly Cheesesteak Sandwiches

Oops. I posted my recipe on my blog instead of this one.  I'm too lazy to redo it, so here's the link.

Saturday, May 1, 2010


Dallin copied this kind of wierd recipe off a cooking show, and wanted to try it. Then he mixed the batter while I was out getting cherry pie filling for it, without help, so I was doubly surprised when it turned out to be really good.

Spread 12 ozs cherry pie filling in a buttered cast iron pan.

Mix 2 eggs
1/4 c sugar
1/2 c milk
1 tsp vanilla
1/2 c flour

Pour over cherries.

Bake uncovered 30 min at 400 deg.

Sprinkle with powdered sugar.

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