These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.
With instructions for making cake and cookies. This is not a bulk mix; it makes enough for one 9"x13" cake, two 8" layers, or 16 cupcakes. Adapted from Cuisine Magazine, November, 1984. Prep time includes mixing time for the cake. Cooking time is baking time for the cake.
This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. At the time this recipe was first published, ovens did not have heat regulators, so recipes specified only "hot," "moderate" or "slow/cool" temperatures. This is a recipe for a slow oven. I have estimated the temperature and baking time, as well as the number of servings. The original recipe did not call for beating the egg whites, but this is implied, as it is normally the first step in making macaroons.
This is one of a number of historical recipes I am posting from my cookbook collection. This recipe comes from Magic Chef Cooking, published by the American Stove Company. American Stove was the first company to introduce ovens with thermostatically controlled heat regulators. The Magic Chef brand is now owned by the Maytag subsidiary of Whirlpool. Note: After reading Ambervim's review, I've reduced the baking time to 15 minutes.
The title is not a misspelling. This was the 3rd place winner in the Pillsbury 7th Grand National senior contest, created by Mary Suciu. Adapted from the Pillsbury 7th Grand National Cookbook, from 1956. Shortening may be substituted for half the butter. Prep time includes chilling time.
This is adapted from Pillsbury's 7th Grand National Cookbook from 1956. It was a winner for Mrs. Arnold C. Anderson in the Senior category. It's a Boston cream pie in reverse--chocolate cake with butterscotch filling, topped with whipped cream.
Easier than bread pudding, and a good way to use up stale bread. Adapted from Breads of the World. Do not freeze this recipe.
NOTE: I hope my description didn't mislead anyone into thinking this is supposed to have the same texture as bread pudding. It isn't.
Adapted from BoliviaWeb and Time/Life Foods of the World. You can add less sugar if you wish. "Yungueno" means "from the Yungas," which is a forested area on the Eastern slopes of the Andes. I've scaled this down to make fewer servings.