Recipes: White Potato Pie, Rich Yellow Cake, Red Devil's Food Cake, Yellow Cake, Sugarplums, Snickerdoodle Cookies, Snickers Surprise, Crackling Bread, Cracklin' Cornbread

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From: "Diana Frazier"
To: <CPenguinE>
Copies to: <posts@chitterlings.com>
Subject: White Potato Pie

Hello

Read your post concerning "White Potato Pie", this is my first time
hearing about this dish, but I found the recipe. Does anyone know the
part of the country that this White potato pie is common? I love this
list, I'm learning so much, Thank you everyone.
Diane

2 c. mashed potatoes
3 tbsp. butter
1 c. sugar
1 c. milk
2 eggs, beaten
1 tsp. vanilla
1/2 tsp. lemon extract

To potatoes add butter, sugar, eggs, vanilla, milk, lemon. Enough for
one large pie. Pour into pie shell and bake at 350 degrees until knife
inserted comes out clean. About 1 hour.

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Rich Yellow Cake

Rich Yellow Cake

Ingredients
4 cups cake flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups white sugar
6 egg yolks, beaten
2 teaspoons vanilla extract
1 1/2 cups milk

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two
8 inch round cake pans then line them with parchment paper.
2 Sift the flour with the baking powder and salt and set aside.
3 Cream the butter until fluffy. Add the sugar gradually and beat
until light and fluffy. Beat in the egg yolks and add the vanilla.
Add flour mixture to butter mixture, alternating with milk. Stir
the batter until
smooth. Pour the batter into the prepared cake pans.
4 Bake at 350 degrees F (175 degrees C) for 45 minutes. This cake
rises very well so only fill the cake pans 2/3 full. Cool cakes in
pans for 10 minutes, then cool thoroughly on a wire rack. Frost
as desired.
Makes 2 -8 inch round cake layers

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Red Devil's Food Cake

Red Devil's Food Cake

A classic chocolate layer cake frosted with the smoothest vanilla
frosting you’ve ever tasted.

1 2/3 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup packed brown sugar
1/2 cup shortening
1 1/2 cups buttermilk
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
2 ounces unsweetened baking chocolate, melted and cooled
Creamy Vanilla Frosting (below)

1. Heat oven to 350ºF. Grease and flour 2 round pans, 8 or 9x1 1/2
inches, or rectangular pan, 13x9x2 inches.
2. Beat all ingredients except Creamy Vanilla Frosting with electric
mixer on low speed 30 seconds, scraping bowl constantly. Beat on high
speed 3 minutes, scraping bowl occasionally. Pour into pans.
3. Bake rounds 30 to 35 minutes, rectangle 35 to 40 minutes, or until
toothpick inserted in center comes out clean. Cool rounds 10 minutes;
remove from pans to wire rack. Cool completely, about 1 hour.
4. Fill and frost round layers or frost top of rectangle with Creamy
Vanilla Frosting.

Creamy Vanilla Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk

Mix powdered sugar and butter in medium bowl with spoon or electric
mixer on low speed. Stir in vanilla and enough of the milk until
smooth and spreadable.

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Yellow Cake

Yellow Cake

Ingredients
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour
2 - 8 inch round pans. Sift together the flour, baking powder and
salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the milk, mixing just until
incorporated. Pour batter into prepared pans.
3 Bake in the preheated oven for 25 to 30 minutes, or until tops
spring back when lightly tapped. Cool 15 minutes before turning out
onto cooling rack
makes 2 -- 8" layers

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From: "Williams, Lisa"
To: "'POSTS@CHITTERLINGS.COM'" <POSTS@CHITTERLINGS.COM>
Subject: Christmas Confections

I am in the middle of making holiday cookies and I still need
recipes on holiday confection balls as soon as possible. Can somebody
please help with this request.

Lisa Williams
Christiana Care Health Services
Legal/Risk Management L084A
Office Assistant
Christiana 733-5064 * Fax 733-5069
Wilmington Corporate Services Bldg. 428-4572 * Fax 428-4565
LiWilliams

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Sugarplums

Sugarplums

1 cup raisins
1 cup bite-size pitted prunes
1 cup dates
1 cup currants
1 cup candied cherries, dried cherries, or dried cranberries
1 cup walnuts
1/2 to 3/4 cup confectioners' sugar
granulated sugar
Using a meat grinder or a food processor, grind the fruit and nuts
and mix well. Work into the mixture as much confectioners' sugar
as it takes to form 1-inch balls. Roll in granulated sugar, then
place on a rack to dry for 24 hours.
Yield: About 4-1/2 dozen

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From: Tommy & Debbie Hughes
Subject: Cream Cheese Easter Eggs
To: posts@chitterlings.com

At Easter time I purchase various eggs from churches. Some are peanut
butter eggs, some are coconut eggs and some are made with cream cheese
and powdered sugar. I need the measurements of the cream cheese eggs
recipe. I am going to make miniature eggs and chocolate cover them for
my Christmas candy gifts. Please help if anyone has that recipe.
Thanks Debwill

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Subject: Snickerdoodle Cookies Recipe
From: "JOHNSON, PEGGY"
To: <posts@chitterlings.com>

This recipe was requested by "yvonne v martin"

SNICKERDOODLES

2 3/4 c. flour 2 tsp. cream of tartar 1 tsp. baking soda
1/4 tsp. salt 1/2 c. butter, softened 1/2 c. shortening
1 1/2c. sugar 2 eggs
(For cinnamon sugar: 6 tbsp. sugar, 2 tsp. cinnamon)

Preheat oven to 325. In medium bowl, combine flour, cream of tartar,
baking soda and salt. In bigger bowl, mix butter, shortening, sugar,
and eggs until light and fluffy.
Beat in flour mixture.

In small bowl, combine 6 Tbl. sugar and cinnamon. Shape dough into 1
inch balls and roll in cinnamon sugar. Place in on ungreased cookie
sheet. Bake approx. 6 - 8 minutes.
Cool 5 min. or more on cookie sheet. These will be soft cookies
unless you overbake them.
Try using a timer and decrease the time and/or your oven temperature
to get cookies just the way you like them.

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From: (Tashai Snell)
To: <posts@chitterlings.com>
Subject: Snickerdoodle Cookies

This is for Yvonne and anyone else who are interested in the recipe.
Unfortunately I don't have the recipe for Snickerdoodle Cookies but I
have something that's good and easy to make.

Snickers Surprise

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup regular sugar
2 eggs
1 tsp vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp baking soda
1/2 tsp salt
1 pkg Snickers miniatures

Directions:
1. Combine the butter, peanut butter and sugars using a mixer on
medium to low speed until light and fluffy
2. Slowly add eggs and vanilla until thoroughly combined; then mix in
flour, salt and baking soda
3. cover and chill dough for 2-3 hours
4. unwrap all the snickers miniatures
5. remove dough from frig; divide into 1Tbsp pieces and flatten
6. place a snickers mini in the center of each piece of dough
7. form the dough into a ball around each snickers
8. place on a greased cookie sheet and bake at 300degrees for 10-12
minutes
9. let cool on wax paper or baking rack

Enjoy!

Tashai

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From: "Carroll"
To: <posts@chitterlings.com>
Subject: Crackling Bread

CRACKLING BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Corn meal
1/2 ts Soda
1/4 ts Salt
1 c Buttermilk
1 c Cracklings, diced (see
-below)

Sift corn meal, salt and soda together. Add milk and
stir in cracklings. Form into oblong cakes and place
on greased baking sheets. Bake, hot, for 30 minutes.

CRACKLINGS: Cut fat back into thin 1-1/2 inch
squares. Fry in deep fat until they are curled and
golden brown. Drain cracklings on absorbent paper.
Serve warm or cold or use for crackling bread.

Tillamook County Pioneer Museum

Origin: A Taste of Oregon

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From: Nnov8ive
ubject: Sweet Potato Pies

Thanks for the many wonderful recipes.

When it came to sweet potato pies, my grandmother was a master. One
tip I'd like to pass on is in using your favorite recipe consider
baking the potatoes instead of boiling them. You retain a lot more
of the flavor of the potato.

Nan J.

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To: vdavis, posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Bread

Cracklin' Cornbread
Serves 8 to 10

Ingredients

1/4 cup bacon grease
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk , may need a bit more
1 cup cracklings*

Directions

Place butter in a 9-inch cast iron skillet, and heat in a 425 degree
oven 4 minutes. Combine cornmeal and flour in a large bowl; Stir
together, buttermilk and cracklings; add to dry ingredients, stirring
just until moistened. Pour over
bacon grease in hot skillet. Bake at 425 degrees for 25 to 30 minutes
or until golden brown.

Note: I also use oil from well-seasoned fried chicken -- delicious
flavor!

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