Tag Archives: dessert

baking, recipe, SPCA Charlottesville

Dodie’s Never Fail Chocolate Cake

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DODIE’S NEVER FAIL CHOCOLATE CAKE

Author: Sherri Trudgeon SPCA Cookbook

Ingredients

  • 1 Egg
  • ½ cup Cocoa
  • ½ cup Shortening
  • 1 ½ cups Flour
  • ½ cup Sour Milk* or Buttermilk
  • ¾ tsp Baking Soda mixed in milk
  • ¼ tsp Baking Powder
  • 1 cup Sugar
  • ½ cup boiling Hot Water
  • 1 tsp Vanilla

Instructions

  • Add ingredients in order given and mix well. Pour in greased 13” x 9” x 2” pan. Bake ½ hour in 350° oven (no peeking!)

Notes

*Sour milk can be made by adding ¼ tsp lemon juice to plain milk and mixing.
Wait 10 minutes before adding the baking soda.

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Desserts, food, International Foods, recipe, Serbian, unknown source

Apple Pita / Serbian-Croatian Apple Pie (Pita savijača sa jabukama)

Apple Pita / Serbian-Croatian Apple Pie

(Pita savijača sa jabukama)

 

Print Recipe

Apple Pita / Serbian-Croatian Apple Pie (Pita savijača sa jabukama)

Ingredients

  • 1 cup shortening
  • ½ cup milk or shot of whisky & lemon juice
  • ¼ lb butter
  • 3-4 apples
  • 2 ¼ cup sugar
  • ¼ cup tapioca or cream of wheat
  • 7 egg whites
  • 1 cup finely chopped nuts
  • 3 cups flour

Instructions

  • Mix and cream 1 cup shortening, ¼ lb butter and ½ cup sugar. Add 3 egg yolks, mix. Add 3 cups of flour and ½ cup of milk (it is better to use instead of milk, a shot of whisky and lemon juice). Mix and knead the dough lightly by hand, the roll out of a floured board.
  • Peel and cut 3 to 4 apples. Prepare mixture of ¼ cup of tapioca and or cream of wheat and ¾ cup sugar and cinnamon- making 1 cup. Put part of dough in the pan, fill it with the apples and the mixture and make a cover with the rest of the dough. 
  • Beat until thick, 4 egg whites, 1 cup sugar and stir in a cup of finely chopped nuts. Put meringue on top of the Apple Pita. Bake at 400° for 45-60 minutes. 

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Desserts, food, unknown source

Rum Balls recipe (don’t eat & drive)

RUM BALLS

  • 2 cups crushed vanilla wafers
  • 1 cup confectioners sugar (powdered)
  • 2 tablespoons cocoa
  • 1 cup chopped nuts (optional)
  • 2 tablespoons white corn syrup
  • 1/3 cup rum or brandy (more if desired)

Mix all ingredients except powdered sugar. Roll into small balls, then in powdered sugar.
Don’t eat & drive.

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Rum Balls
Rum Balls

Artpark Culinary Treasures, baking, Buffalo, Buffalo History, Desserts, food, recipe

Rhubarb Crunch

It is spring so you know what that means? Fresh Rhubarb everywhere! Especially for those of us with a CSA.

RHUBARB CRUNCH

  • 2 ½ cups sifted flour
  • ¾ cup uncooked rolled oats
  • 1 cup brown sugar
  • ½ cup butter
  • 1 teaspoon cinnamon
  • 4 cups diced rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Mix together flour, oats, sugar, melted butter and cinnamon to make a crumb topping mixture. Press half the crumbs into a 9” layer cake pan. Cover with rhubarb.
In a small saucepan, combine sugar, cornstarch, water and vanilla. Cook stirring constantly until mixture is thick and clear. Pour over rhubarb. Top with the remaining crumbs. Bake in a 350° oven for 1 hour. Cover and server warm, plain or with whipped cream (or vanilla ice cream). Makes 8 servings.

Elizabeth Battisti, Artpark Culinary Treasures

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