Butter Cake
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The document provides instructions for making a whole egg butter cake using the creaming method in 19 steps. Key steps include creaming softened butter and sugar until light and fluffy, beating in eggs one at a time, alternately mixing dry and wet ingredients, and baking layers for 30-35 minutes or a square cake for 35-40 minutes. Upon removing the baked cake from the oven, it should cool for 10 minutes before frosting or filling layers and frosting the sides and top.
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A woman named Glenda writes a Christmas letter to Santa Claus summarizing gifts from her childhood, thanking Santa. She discusses nurturing her granddaughter's interests and checking toys for safety. Glenda requests good health and time with family, and asks Santa to take care of himself. She signs off, hoping Santa will be around for many more Christmas seasons to spread magic.
Family Stories Hidden Treasures
The document discusses a family's Thanksgiving celebration plans, where around 20 people will gather at the author's sister's house to share meals and stories. Many family traditions will be observed, such as certain dishes being prepared and an old rocking chair originally made by the author's grandfather being passed down. Storytelling is an important part of the holiday as it helps build family bonds and resilience by allowing family histories and experiences to be shared across generations. The author hopes to record some of the stories from her grandfather to preserve them.
Mamaws Brown Sugar Cake
This summary provides instructions for a dense pecan coffee cake or dessert. The cake is made by creaming 2 sticks of butter and 1 pound of light brown sugar with 1 cup of hot water and 2 eggs. Then sift together 2 cups of flour, 1 teaspoon of baking soda, and 1/4 teaspoon of salt and add to the wet ingredients along with 1 teaspoon of vanilla. The batter is poured into a greased 13x9 pan and topped fully with crushed or chopped pecans before baking at 350 degrees F for 30 minutes.
More Favorite Recipes
This document provides recipes from Glenda DeFord that were posted in 2009, including:
1) A chicken salad made with cooked chicken, crushed pineapple, and pecans mixed with Miracle Whip.
2) A ham salad inspired by Hayes Grocery Store using ham, Colby cheese, pickle relish, and slaw dressing mixed with mayonnaise.
3) An egg salad using hard boiled eggs, cooked and crumbled bacon, and Miracle Whip.
4) A rich cream cheese brownie recipe that resembles cheesecake when refrigerated, made with a brownie mix, cream cheese mixture, and frosting.
More from Glenda K. DeFord (8)
Butter Cake
- 1. …………………….THE CREAMING METHOD……………………… WHOLE EGG BUTTER CAKE Measuring spoons and cups YOU’LL NEED: Glass measuring cup ½ cup fat (half butter for flavor if desired) Flour sifter, rubber scraper 1 1/8 cup sugar (1/8 cup = 2 tablespoons) Wooden spoon or electric mixer 2 eggs Large mixing bowl, small bowl 1 7/8 cups cake flour (2 cups minus 2 Waxed paper, Cooling rack tablespoons) Pot holder or 1 ¾ cups all-purpose flour 9 X 9 x 2 inch square pan or 2- 8 inch layer 2 teaspoons baking powder pans ¾ teaspoon salt ¾ cup milk 1 teaspoon vanilla Step 1 - Read the recipe. Step 2 – Turn on and set the oven at 350°, if you are using a shiny pan or 325° for a glass or dark metal baking pan. Step 3 – Assemble the ingredients. Have ingredients at room temperature. Step 4 – Grease or prepare the pan. Step 5 – Sift flour and measure. Measure other ingredients. Measure flavoring into liquid. Step 6 - Cream softened fat and sugar together until a smooth, fluffy mass (for fine texture). With mixer beat at medium speed. Step 7 – Beat in eggs until well mixed—or if mixer is used, mix at medium speed. Step 8 – Sift together dry ingredients and stir in alternately with the liquid. (Add flour first and last) With mixer (low speed), they can be added at the same time. Step 9 – Stir just enough to make batter smooth. When using mixer, be careful not to beat too long. Overmixing reduces volume. Step 10- If eggs and whites are separated, the beaten egg whites are folded in by hand at the end. Step 11- Pour batter into prepared pans of correct size. Step 12 – Stagger layers in opposite corners away from oven walls. Top of cake should be middle of oven. Step 13 – When baking time is up, test by lightly toughing middle of cake. As soon as no imprint remains, cake is done. Step 14 – Remove from oven. Let stand in pan 10 min. Then carefully loosen from one side with spatula. Tip and turn to let in air. Step 15 – Turn cake on wire cooling rack so it will not ―sweat‖ and become soggy. Step 16- If you wish cake right side up, turn cake into thickly folded towel on palm of hand. Then turn onto rack. Step 17 – As soon as cake is cool, spread frosting or filling between layers to the outer edge. Step 18 – Frost sides and top of cake with light sweeping strokes. Pull frosting from bottom up to top to make cake look well shaped. Step 19 – Judge your cake and ask your family to judge it too! BAKE—LAYERS 30 to 35 minutes SQUARE 35 to 40 minutes Source: Extension Circular 448, December 1957, Purdue University Agricultural Extension Service, Lafayette, Indiana, Cook for Family and Friends, Foods II, Pages 17 and 18