The Joy of Spam Folder Cooking

Month: March 2018

Chocolate Jelly

My spam folder was a tease this week, it brought me Chocolate Jelly.  I love chocolate.  My friends know that the way to my heart is through chocolate with extra chocolate on the side.  I love milk chocolate, I love dark chocolate, I love chocolate period.  But Chocolate Jelly?

I thought I’d give it a shot because maybe it was an old recipe and when they said jelly they meant something else.  It turns out, no, they meant jelly.  Actually, the recipe looks more like jello to me, but still.  Chocolate jello is not a flavor I want to try.

The recipe!

Chocolate Jelly

  • 1 pint of boiling water,
  • 1/3 a package of gelatine,
  • 2 pinches of salt,
  • 2 level tablespoonfuls of sugar,
  • 1 ¬Ω squares of Baker's Chocolate,
  • 1 teaspoonful of vanilla.

Put the water, salt and chocolate in a saucepan.

Cook, stirring until the chocolate melts, then let it boil for three or five minutes.

Soften the gelatine in a little cold water and pour the boiling mixture over it.

Stir until dissolved, then add sugar and vanilla.

Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

I like Jello, especially cherry and strawberry jello.  The idea of Chocolate Jelly or Chocolate Jello does not appeal to me at all.  I thought it might just be me, so I decided to ask a co-worker what he thought of the idea.  His response?  Oh no.  That sounds wrong.

So it isn’t just me that thinks this is a bad idea.

This recipe did come from The Project Gutenberg EBook of Chocolate and Cocoa Recipes and Home Made Candy Recipes which does sound like a book that I would like a lot, but still, jelly that’s chocolate?  Just no.

I did find a Chocolate Cookies recipe in that book I will try, real soon.

Until next time, toodles!

Apple Cake in a Jar

This week my spam folder brought me something I had never heard of before, nor had I ever considered it.  Apple cake in a jar.  You read that right, you make apple cake in a jar.

I have to admit, I had to reread the recipe like three times to be sure that’s what it wanted, it wanted me to bake apple cake inside of a jar.  In the interests of ‘you have GOT to be kidding me, this will never work’, I gave it a shot.

First, the recipe!

Apple Cake in a Jar

  • 2/3 cup shortening
  • 2 2/3 cups white sugar
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt 2 teaspoons baking soda
  • 3 cups all-purpose flour
  • 2/3 cup water
  • 3 cups grated apple
  • 2/3 cup raisins
  • 2/3 cup chopped walnuts

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.

Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.

Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.

As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

So I started by putting the batter together which wasn’t that difficult really.  This is what it looked like:

Apple Cake Batter

Apple Cake Batter

In other words, it looks like cake batter.  It isn’t really exciting, until I put it in jars.

Apple Cake Batter in a Jar

Apple Cake Batter in a Jar

I was positive that I was going to end up with glass all over my oven, but ,I decided I’ve gone this far, I might as well finish it up.  While it was baking, I boiled the tops.

Boiling Jar Tops

Boiling Jar Tops

Once it finished baking, I took it out and put the tops on as the recipe said.  I was shocked, everything worked!

 

Apple Cake in a Jar

Apple Cake in a Jar

I took them into work because I wanted to have the pleasure of handing them out and seeing the looks on people’s faces.  They were greatly entertaining, because most people were very confused.  Apple Cake in a Jar blew people’s minds.  According to everyone, who tried the cake, it was very tasty too!

Until next time, toodles!

Cocoa Sauce

This week, my spam folder brought me a recipe for cocoa sauce.  I have no idea what one would do with this.  The recipe says it would go good with cottage puddings, Dutch apple cakes and steamed apple puddings.

First, chocolate and apple don’t go together in my opinion.  I don’t know why, but the idea of covering Dutch apple cake (which is something I must try) with chocolate sauce just turns my stomach.  This is just wrong.  So I didn’t make the sauce, because I couldn’t figure out what I would use it for.  Maybe a replacement for chocolate syrup if I make brownies with ice cream? That could be interesting.

The recipe!

Cocoa Sauce

  • 2 tablespoonfuls of butter,
  • 1 cup of boiling water,
  • 2 tablespoonfuls of flour,
  • 4 tablespoonfuls of sugar,
  • 4 teaspoonfuls of Baker's Cocoa,
  • 1 teaspoonful of vanilla.

Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water, stirring and beating each time; cook until it thickens.

Just before serving, add the sugar, vanilla and a pinch of salt, if necessary.

Use more cocoa if liked stronger.

It doesn’t quite look like frosting, it’s warm.  It’s not hot fudge, it’s too watery.  It’s one very weird recipe.

Until next time, toodles!

Household Stock

This week  my spam folder brought me a recipe for Household Stock.  I don’t know about you, but I buy my stock at the grocery store in the soup aisle.  I don’t make it.  My mother used to, but then she was a stay at home mom who could leave a pot simmering on the stove for 4-6 hours and keep half an eye (sometimes quarter of an eye, depending on my brothers) on it.  I’m rarely at home that long and when I am, I don’t want to watch my stove for that long.  It was bad enough making the Sally Lunn!

Anyway, enough about that  The recipe!

Household Stock

  • 3 qt. cold water
  • 3 lb. meat (trimmings of fresh meat, bones, and tough pieces from roasts, steaks, etc.)
  • 1 medium-sized onion
  • 4 cloves
  • 6 peppercorns
  • Herbs
  • Salt
  • Pepper

Pour the cold water over the meat and bones and put them on the fire to cook.

When they come to a boil skim well.

Then cover and simmer 4 to 6 hours.

Add the onion, cloves, peppercorns, and herbs and cook for another hour.

Add salt and pepper to taste.

Strain and set aside to cool.

Remove the fat.

My other problem with the recipe, it assumes I have 3 pounds of meat just sitting around not used.  With only me and Fred in the house, that just isn’t the case.  I buy just enough to feed us, usually with left overs for lunch the next day.  My mother bought a half a cow to feed us, but then, I had three brothers and they could eat enough between them that that was necessary.  Fred and I don’t eat that much.

I also don’t like that the recipe doesn’t tell me what it means by ‘herbs’.  That could be anything!  I’m not that good of a cook, I need a decent recipe to follow.  A recipe shouldn’t say just ‘herbs’ it should tell me which ones.   It also says to put it on the fire.  I have a gas stove, but you still need to tell me how much fire!

I did find the recipe here along with some more information:

. Household Stock. — If it is desired to make a stock that 
may be kept on hand constantly and that may be used as a founda- 
tion for various kinds of soups, sauces, and gravies, or as a broth 
for making casserole dishes, household stock will be found very 
satisfactory. Such stock made in quantity and kept in a sufficiently 
cool place may be used for several days before it spoils. Since most 
of the materials used in this stock cannot be put to any other par- 
ticularly good use, and since the labor required in making it is slight, 
this may be regarded as an extremely economical stock. 


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