They ain’t very good pics, and they’re silly.

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It’s ain’t a glamorous cake, nobody will be declaring it the latest trend. It ain’t a haute cuisine cake, it has no famous french flavour of the month chef’s named tagged onto it’s cute little butt. It’s applesauce cake. Spice cake. Happy to be only what it is, and the best of them.

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 This was without question the best spice cake I’ve ever had, and I’ve eaten a *lot* of spice cake y’all. It was easy and smooth, simple to put together and trouble free to bake. This cake would make anybody proud.

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The frosting ain’t needed, but I put a little cream cheese frosting on top that is nothing more than cream cheese and powdered sugar and a little vanilla beat together.

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It’s every bit as warm and comforting as it looks. It’s sums up neatly every last bit of warm homey goodness this book represents to me, snack or fancy party she’d show off and be well loved. For the recipe below, I’ve written out the one for a 9 inch square cake since that’s what I made. The recipe for a larger version and the key recipe is on the same page.

 

Applesauce Cake (pg. 128)

“Watch this cake disappear!”

Grease and flour a 9 in. square pan. Preheat oven to 350 F.

1/3 c. soft shortening (used half butter and half Crisco for my version)
1 1/3 c. sugar
1 large egg
1 c. applesauce
1 2/3 all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon (used 1 tsp. for my version)
1/3 tsp. cloves (didn’t use for my version)
1/3 tsp. allspice (used 1/2 tsp. for my version)
1/3 c. water

Cream together the shortnening and sugar until fluffy. Beat in the eggs. Sift together the dry ingrediants and beat in to the eggs and sugar, adding the water halfway through the beating. Add in 1/3 c. walnuts an 2/3 c. raisins if desired (didn’t use in my version). Pour into pan and bake for 35 to 40 minutes.

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Ain’t that the cutest logo? Holly made it, and I’m loving on it.

It’s been a bit rough getting the GWW things how I want them. Too many deadlines, too many rules and I was getting irked with trying to decide how to add yet another set of do’s and do not’s to my hobby. Ya know how some people work best under pressure? Not one of them!

What’s a girl to do? From now on, here’s the “rules” to playing along as I cook and bake my way through 1950’s Betty Crocker’s Picture Cookbook, a perfect reproduction of the very first. Thank CB for helping me sort it out.

1. Each month I’ll put up a list of recipes from the Betty Crocker’s Picture Cookbook that I wanna make that month. If all goes right, I’ll put them up on Wednesdays is no particular order.

2. Anybody can play along that wants to. When the recipe list goes up, it will have page numbers. There’s no guarantee I’ll bother posting the recipes when I put up what I made, so your best strategy is to buy the book if you want to participate.

3. If you do want to join me, send your blog name and link to lemontartlet(at)yahoo.com and I’ll put you up on a sidebar. There are no attendance rules, no ways you have to do anything. You can change and adapt, do as many or as few as you like. Have fun with it!

This month’s recipes will be a shorter list, since I didn’t get this started at the beginning of September. It will usually be a long list, because I’ll be using a lot of the recipes in my normal weekly cooking. Start wherever you want, choose whatever you want.

Applesauce Cake pg. 128

French Breakfast Puffs pg. 65

Snickerdoodles pg. 189

Eggs A La Goldenrod pg. 255 (the picture explains the recipe)

Scotch Broth pg. 368

Spaghetti With Meatballs pg. 385

Any questions?

It’s the cutest apron I’ve ever found, and it was at Ace Hardware!

 

 

Little brothers are supposed to be little. They’re not allowed to turn into charmingly freckled, incredibly tall guys are they? Who authorized this? When he turned up on our doorstep for a week, he’d grows an alarming amount! He looks… almost sophisticated really. Much more mature than his 16 years, almost a grown… errrr…
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Ok, not quite yet. Look at this expression would ya? This is what took over the house. The redheaded monster. Bratasaurus.

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Together the bratasaurus and me made our very first bowl of ice cream. Standing on tiptoes (me, not him), we watched in amazement as the creamy ingredients churned their way to actual ice creamy goodness! Raspberry Sour Cream Ice Cream was that week’s TWD, and it didn’t last the evening before it was devoured.

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Then he wanted to learn to bake something! Grabbing the country white bread recipe I know works every time, we tackled his first loaf of bread. It rose a little bit more than expected, which I’m blaming on him for distracting me.

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Please pretend this picture ain’t here. It’s better for all of us, really.

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Who knew sharks could be cute? Batasaurus and me headed to the local marine aquarium, a small one that focuses on marine rescue instead of shows. The animals were the best, but the real attraction for us was one dolphin named…

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Winter! This gorgeous girl is Winter, known the world over for surviving all odds and learning to live without a tail. When she was young, her tail became tangled in a crap trap, and it was so badly damaged it fell off.

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She’s learned to swim side to side like a shark, but while effective they worry that she’ll develop spinal problems from moving in a way her body wasn’t made for. Her very own prosthetic tail is being worked on right now, and soon she’ll be swimming like any other dolphin!

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Celebrity dolphins aside, there were other stars as well. This is Cooper, a river otter who’s back legs don’t work after being struck by a car several years ago. He gets around just fine, dragging his back end on land and swimming like any other otter in the water.

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Speaking of wild animals…

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This is Nicholas! The white marks you see on his back are scars from third degree burns, as a baby he was beached and suffered intense burning from the sun. He’s healthy and happy now, and puts on a great performance!

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Panama really won my heart. She’s an older dolphin, who’s teeth were too worn own to catch prey, and she became a begger dolphin. They swim by boats and beg for hand outs from people, which ends up being very bad for them when people feed them all sorts of junk food. Winter and Panama are friends, and chatted away at us as we leaned in over their tank. It’s a very small aquarium, and you can get right up close and personal with the girls (which they proved by cheerfully spraying me down).

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What’s a day with the animals without souvenirs?

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Ah, vacation. It seems so long ago, and at the time I thought it would be easy. Get away for a few days, enjoy Orlando…

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Eat a lot of this…

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Some of this and this…

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Then when we came back, I’d whip this right up!

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Nectarines. How did I get this far without ever knowing you? You are now my fav fruit, and I’ve become obbssesed with you. It’s true, you could call me a nectarine stalker. In desserts I’ve snuck you in, on fish I’ve paired you with onions. Dorie’s Summer Fruit Galette was the beginning of a hot, sticky affair!

All was happening as planned, and then…

…he showed up.

First day at the gym. Enjoy these for now.

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Need to do this tomorrow, I can’t do it today. Sorry y’all.

The pic is really bad. Don’t even start. There ain’t been a day lately that ain’t cloudy when I want to take pic, and the kitchen has one window in the first place which is shaded by a tree. Usually thing get taken outside, but a thunder storm told me not happening so this is what y’all get.

The inaugeral recipe for Good Wife Wednesdays, the Noodle Ring! What more could you ask for from a 1950′ recipe? It’s in a circle, which for whateer reason was very popular as a way to dress things up and it’s very economical. Noodles and creamed leftovers (chicken), doesn’t break the bank. The veggies around the sides were a few frozen veggies I found in the bottom of a bag and heated up.

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Noodle Snob. You can say it. These worked so well…

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The recipe calls for baking the noodles in a circle and suggests a mold. A bundt pan would’ve worked too, which iss the first thing I grabbed out of the cabinet and kept on reading. Water bath? The noodles need to be baked in a water bath? If any of y’all remember my cheesecake from before, you know I ain’t got a pan big enough to give anything a water bath in (which is what happened with the foil boat last time). Foil tot he rescue again, making half the recipe and baking the noodles in a Pyrex bowl!

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Yeah, it didn’t work. The egg mixture on the noodles leaked out through the foil so I had to go with a different method. Nothing a mug won’t fix! The noodles took about 45 minute to bake, I started checking at 35 minutes but the smaller protions didn’t change the baking. The noodles got a little crunchy on top, but since I flipped it over it didn’t matter. The creamed chicken I made from leftovers on a baked chicken, it was very creamy and not too rich. D gave this lots of approving noises while eating, and I loved how easily it came together.

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Sometimes when I’m really running behind, and I haven’t gotten half the things done I was trying to I come to a realization. It’s when I stand up and announce to the world, “I don’t have enough crap that I’m slacking off on and should get more!”

The year was 1950, and the very first Betty Crocker cookbook came out. One of the many versions that followed gave me the recipe for the first cake I ever baked from scratch, and the pages clearly showed where I had tried and failed) to become a tiny chef. At this point my mom would start telling y’all about my scrambled eggs and asparagus strings (yes just the strings) dish, so please kindly ignore this. One of my favourite things to do was flip through the pages and admire the (scary) pics and daydream about putting on big fancy dinner parties. Can you blame me for driving poor D up the wall until he got me the newly reprinted original?

Of course, you can’t expect me to be satisfied with not making some sort of party out of it. They never saw it coming, the poor chicklets. Before they knew what had hit them upside the head with a giant wooden spoon, Laurie and Holly and Nikki and Clara had been strong armed into joining in on the fun. Here the group of us is on a typical day around the kitchen bar.

 

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Y’all know the way it goes, each week a new recipe will be picked by one of us and we’ll all make it and blog about it. Ya know, unless we’re being slackers or the kids are being hellions or the relatives are coming or we’re just feeling lazy or any other excuse that sounds good at the time.

 

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Bring on the cocktail aprons!

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