Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD!

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "stand bys"-- click on their picture and it should take you to the recipe.

You can learn a little about me by scrolling ALMOST ALL THE WAY TO THE BOTTOM.

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Thursday, September 18, 2014

Yellow Caramel POKE Cake

Two missionaries were coming for supper tonight-- 
this quick/easy dessert was our "finisher".
It's what I call a "doctored up" box cake!

For just the cake part of this, I did not follow the directions that are on the back of the yellow "boxed" cake mix.  Instead, I added "things"--  I did with the cake mix what it says to do on the following link, except that I used a YELLOW cake mix, and I added 4 WHOLE eggs instead of just 4 egg whites:
I think my 9x13x2" cake baked for almost 45 minutes with how my oven works.  Rather than stick to a certain baking time, check your baking cake by ever so carefully inserting a clean/dry toothpick after 35 minutes-- when the toothpick  comes out clean, it's done.  After my cake was baked, I then "changed course" and followed the recipe directions given on the next website.

Yes,...The rest of the ideas for this easy cake, including
the poked holes filled with caramel topping 
and the wedge of apple used for decoration
came from the Betty Crocker website at...
(Or, just google Caramel Surprise Cake)

Rather than prepare individual apple slices for "decoration",  as directed to in the recipe, I just took thin slices off of a store-bought nutty/caramel apple that looked like this...

And,... it ended up 
looking like this...

Wednesday, September 17, 2014

'tis this time of the year...

Yes!, ...'tis that time of the year to find out what's been happening UNDERground since planting time!   Of all the "findings", this one was the most "affectionate"...

Below:  The hugger from one side...
...and from the other side.

The smaller carrot being "hugged" was just "in there", 
loose and independent.  Was the "hugging" to save the 
"hugged" from being thinned?  

P.S.  The "digger of the carrots" said there were ALSO some 
carrots that looked "too naughty" to be photographed!   

Below:  On the back left, there are quart jars of canned peach halves that came FRESH (directly delivered) from GEORGIA by one of my sister's sons.  In fact, when my husband and I came back from our vacation,  my sister had these canned up for me-- in addition to that, she made those 4 pints of peach jam for us.
In comparison to the "home canner" my mother was, and in comparison to some other "home canners" I know these days, I do NOT consider myself to be any kind of MARATHON CANNER.  But!, there comes a time when an abundant yield of produce must be shared with friends,  OR it comes down to "do THIS" with the extras, OR ... heaven forbid, let 'em go to waste.

Other than the peaches and the peach jam in the above photo, there are pickled beets, and a whole lot of carrots.  Three varieties of carrots... the carrots along the front/left grew in the garden as PURPLE-colored carrots.  But, the purple color went away as I lightly pared (scraped?) them.  Canned up, they look just a little different in the jar.

Thursday, September 11, 2014

Yellow "Lard" Cake with Peanut Butter Frosting

This recipe came from the same source as my blog post 
for yesterday...from a compilation of recipes put 
out by the folks at Farm Journal, Inc. way back in 1973.

"This is a 2-egg cake with an old-time 
country taste made in a new way."
(See my personal comments about using 
lard in the blog post I entered yesterday.)

Like the recipe I posted yesterday, this was another recipe with directions that seemed very different to me.   This must have been the "way to go" in those days before we began opening boxes of cake mix and containers of "stir 'n spread" frosting. 

I will say that I am impressed with how "light
this cake turned out.  Light, but still not dry!  (I wonder if gently folding the egg whites into the batter at the 
end is what made it so light.)

  • 2 eggs, separated
  • 1/2 cup sugar
  • 1/3 cup lard, softened to room temperature
  • 2 and 1/4 cups sifted cake flour
  • 1 additional cup of sugar
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons milk
  • 1 and 1/2 teaspoons vanilla
  1. Beat only the egg WHITES until frothy.  G-r-a-d-u-a-l-l-y beat into them the first 1/2 cup of sugar. Continue beating until very stiff and glossy.  Set aside.
  2. In another bowl, stir softened lard.  Add the sifted-together dry ingredients (cake flour, the last 1 cup of sugar, baking powder and salt).  Stir in the vanilla and only 3/4 cup of the milk.  Beat 1 minute at medium speed on mixer.  Scrape sides and bottom of the bowl frequently.
  3. Add remaining milk and the two egg yolks.  Beat for 1 more minute, scraping the bowl frequently.
  4. With wide spatula or wooden spoon, g-e-n-t-l-y fold the beaten egg white/sugar mixture into the batter.
  5. Pour into a 9x13x2" baking pan/dish that has been greased and floured-- bake at 350-degrees for about 30-35 minutes or only until toothpick comes out clean.  OPTIONAL: Pour batter into two greased and floured 9" round layer cake pans and bake at 350-degrees for about 25-30 minutes or only until toothpick comes out clean.  Cool baked cake(s) on a rack for at least 10 minutes before removing them from pans.
  6. Frost with Peanut Butter Frosting.  The recipe for that is below.


Whip just 3/4 cup of chunky peanut butter until smooth.  Slowly add 3/4 cup of  cold "Basic Sugar Syrup*".  Continue beating until the frosting looks very creamy and smooth.  Put it on cake.

The recipe for this sugar syrup is also on the posting 
I entered yesterday.  If you don't want to 
look for it there, here it is:


Ingredients:  2 cups sugar, and 1 cup water.
Boil sugar and water together.  After it reaches boiling stage, continue for only ONE minute. Remove from heat. Pour into a jar.  Cool, cover and keep refrigerated.  Makes about 2 cups.  
(If you don't think you will be making any more things that call for this, make just a smaller batch of this.)