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Archive for the ‘Military’ Category

Wacky Wednesday

Wow, its Wednesday.  Hump day.

On a roll. Downhill slide.

Busy schedules and the rush of the holidays have you running short on time?

Kids want dessert?

Many moons ago, my mother was a cook at our school cafeteria, and they made this simple cake often.

Everyone loved Wacky Cake! Thankfully she taught me how to make it, too… ’cause I love chocolate and sometimes I don’t have eggs!

This is such an inexpensive dessert,  and the kids can even mix it up. (No mixer needed, just stir until the lumps are gone.)

Here it is, a delicious, easy to make dessert for this Wacky Wednesday.

Did I mention it’s chocolate?

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I made these to give as gifts!

Wacky Cake

6 tablespoons cocoa
3 cups flour
2 cups sugar
1 cup oil
2 teaspoons baking soda
2 tablespoons vinegar
2 cups cold water
1 teaspoon vanilla

Sift or mix all dry ingredients together in a big bowl (or even in the  9 x13 inch cake pan you are going to bake it in). Add liquids and stir until smooth.

Bake at 350 degrees for 45 minutes.

Or… bake the batter in wide mouth pint jars filled about half full of batter. (Check after 35 minutes.)

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Sterilize lids in water while baking cake.

When cakes are done (toothpick test), put lids and rings on jars, finger tighten, and wait for the ping.

Now you have gifts ready to tag! These makes wonderful troop gifts for care packages, or for when someone shows up unexpectedly. Makes nice individual mini loaf  size pans for inexpensive gifts for co workers, teachers, and friends.

Frosting

1 cup sugar

4 tablespoons cocoa

1/3 cup milk

1/4 teaspoon salt

1/4 cup butter

Mix together and boil for 2 minutes. Stir until cool, pour over cooled cake.

Or… sift powdered sugar over cooled cake… or don’t frosted… or make a powdered sugar glaze, pour over warm cake!

The following is my favorite icing for this Wacky cake, although most times I don’t even add icing.

Powdered Sugar Glaze
2 cups powdered sugar
3  tablespoons  liquid (milk – water – fruit juice, etc.)
1/2 teaspoon vanilla, optional
Combine ingredients and mix until smooth. Pour over warm cake.
*Glaze is good on cookies, cakes and breads.
WACKY? Well, yeah!

Sorry for the double spacing on the one recipe. This computer is wacky, too!

Cake In A Jar? Oh, Yeah!

For those of you who follow me, are kin to me, love me… (tee-hee), you know our Ladies Auxiliary is gearing up to send Christmas packages to our troops whom we have adopted.

You also know I have been making cakes, breads, and brownies in jars to send to our military for those care packages.

So yesterday I was thinking (yeah, I know, scary, huh?); wondering what I could do next, thinking back over all the yummy goodness I have baked and eaten in my lifetime.

I thought about the first time as a newly married (very young) wife when I invited my parents over to eat, making one of Dad’s favorite desserts, Pineapple Upside Down Cake.

Hey, I can still remember – it hasn’t been that many years ago.

That got me to thinking, again… okay, stop laughing y’all.

How could I adapt that scrumptious dessert to a jar? Well, as you know, I had to try.

Just remember,  for those of you who are diabetic… don’t let your friends tempt you to eat the whole thing. (Christy Badgwell! 😉

That red and white checkered book where I found the recipe was my first cookbook…  a wedding gift from my Aunt Nadine, purchased with S and H green stamps.

The recipe has been a favorite in our home since then.

I renamed this, but  recipe is adapted from the BHG  (somewhere around 1970.)

 

Pineapple Upside Down – Right Side Up Yummies!

1 – 20 ounce can of chunk pineapple (I am sure crushed would work as well, I had chunk.)

6 tablespoons butter, melted

1 cup brown sugar

2/3 cup Crisco or shortening

1 cup granulated sugar

2 eggs

2 teaspoons vanilla

2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thoroughly grease (I use a pastry brush) bottoms and sides of 5 wide mouth pint size canning jars. Don’t grease the top inch!

Drain pineapple, reserve juice. Add water to remaining  juice to make one cup liquid.

Melt butter in the microwave. Add brown sugar and two tablespoons of the reserved pineapple juice.

Drop pineapple chunks making a layer in bottom of  jar.  Divide the melted butter – brown sugar mixture between your five jars.  Save enough to swirl some on top! (Maraschino cherries, optional.)

Meanwhile… cream together shortening and sugar until light. Add eggs and vanilla. Beat until fluffy.

In another large bowl, mix dry ingredients, stirring with a whisk, (or sift ) until mixed. Add alternately with reserved pineapple juice.

Fill jars approximately half full with batter.

Divide remaining pineapples, drop on top.

Swirl remaining brown sugar and butter sauce on top of batter in each jar.

Sprinkle flaked coconut on top.

Wipe the top part of the jar down with a damp paper towel to make sure nothing hampers the sealing process.

Bake  at 350 for approximately 40 minutes. Oven temperatures vary, check with toothpick. When toothpick comes out clean, cake is done.

At this point you probably should send the men out of the kitchen or there won’t be anything left.

Put seals and rings on, tighten. When you hear the ping… it’s sealed.

Oh, yeah, leave one be…  forget the seal and ring. You have to sample it! And then you can crash from the sugar rush!

Put in your pantry, or send a jar to one of our military people… they will love it!

For more information on sending packages to the troops check this out!

Happy eating! ~ Evie

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