The Joy of Spam Folder Cooking

Category: Dessert (page 1 of 2)

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!

Cherry Dumplings

This week the spam folder’s contribution is Cherry Dumplings. Sounds good, right? Except the recipe calls for something I had never heard of. Puddling cloths, also known as dumpling cloths. This is certainly something I don’t own. In fact, I’m not even sure what it is.

Google sent me to this  which apparently is a kind of cloth used for dumplings and is also a dumpling of its own. How confusing is that? Wikipedia you could at least give me the recipe! I wonder if you use the Clootie cloth to make the Clootie? And apparently a Clootie Well is a well where you leave strips of cloth or rags for healing.  My mother would say that’s just littering, but I suppose some people believe in it.

I asked Amazon for a dumpling cloth and found a doll instead. Asking Amazon for a pudding cloth got me a t-shirt.    While both of these are cute, neither are useful for making dumplings.

Needless to say, this won’t be made. I’m not that crafty, my only scissors are the ones I use to cut wrapping paper and the occasional string and Fred’s old t-shirts into rags.  I don’t have spare cloth, unless you count those rags, and I certainly wouldn’t.

The recipe!

CHERRY DUMPLINGS

  • Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl
  • One cup of sugar,
  • One and one-half cups of flour,
  • One-half teaspoon of salt,
  • Three level teaspoons of baking powder,
  • One-half cup of fine bread crumbs,
  • One egg,
  • One cup of milk,
  • Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

I’d like to try making dumpling sometimes, but without the cloths. Or cobbler. I love me some good cobbler. Maybe the spam folder will be nice and bring me cobbler soon.
Until next time, toodles!

Rhubarb Puffs

This week the spam folder brought me Rhubarb Puffs, and in a fit of ‘why not?’ I decided I was going to make them.  I’d never cooked anything like this before, so… why not?  This blog is partly to get me to make new things, so… why not?

Until I went to the grocery store and found no rhubarb.  I don’t know if I was just looking in the wrong spot, or if they were out, but Wikipedia says it’s in season in early June, and this isn’t early June.  Well, maybe next year I’ll be able to try the recipe.

Rhubarb Puffs

  • Three-quarters cup of sugar,
  • One-half cup of water,
  • Five tablespoons of shortening.
  • One egg,
  • Two cups of flour,
  • Four teaspoons of baking powder,
  • One-half teaspoon of salt,
  • One cup of finely chopped rhubarb (raw).

Put the first three ingredients in a bowl then add the rest.

Beat to mix and then fill into well-greased custard cups and bake for thirty minutes in a hot oven.

I went back to my spam folder and found the subject line associated with this recipe.  It says ‘These 4 Things Happen Right Before A Heart Attack’.  I’d assume eating this recipe isn’t one of them, right?  I found another message with the same recipe and its subject was ‘ Want To Get Out Of The Friend Zone?’.  Interesting combination.  Get out of the Friend Zone then have a Heart Attack and eat Rhubarb Puffs at the same time!

Ok, so that was a little silly.  I’m peeved because I couldn’t make the recipe.  Until next time, toodles!

English Bread Pudding

According to Fred, the only pudding worth eating is chocolate pudding, with occasional lapses into eating banana pudding and vanilla pudding.  For the most part, he’ll eat chocolate pudding or no pudding.  (My momma’s banana pudding is good enough to make him fall off that wagon.)    Anyway, the point of all that is that when the spam folder brought me English Bread Pudding this week, I just knew he’d turn it down.

Especially when I told him that you bake this pudding.   He went on a silly rant about how pudding is refrigerated, not baked.

Anyway, the recipe!

English Bread Pudding

Grease small cups and fill 2/3 full with bread crumbs and a little chopped candied fruit; beat 2 eggs without separating and 2 tablespoonfuls of sugar and 1½ cups of milk. Pour this carefully over the crumbs and stand the cups in a pan of boiling water and bake in a moderate oven 15 minutes.[Pg 37] Turn out and serve with a vanilla or wine sauce.

I copied and pasted this one directly from the spam because I wasn’t sure how you’d turn it into a recipe.  First of all, how big of a cup is a small cup?  Is it mini muffins or regular sized muffins or something complete different?  I have no idea and this recipe is not helping.  It affects how much bread crumbs I’d need as well.

Plus, I guess with the chopped candied fruit it’s whatever fruit you like.  I can deal with that.  One of these days I’m going to find candied peaches and give them a try in something.  Right now, all I find are dried peaches and peach tea.

Anyway, back to the recipe.  All I know is that I use a small cup with some amount of bread crumbs and put everything else in it.  I think the size of the cup absolutely affects the outcome and I do wish the spammers and told me what size to use, but I guess I can’t have everything.

On the other hand, I guess I can’t blame the spammers.  It is from the 365 Luncheon Dishes cookbook and I can blame the cookbook authors for that as well.  Next time, guys, tell me what size to use!

Until later, toodles!

Washington Apple Cake

This week my spam folder brought me Washington Apple Cake.  I felt that while this isn’t chocolate, it’s a pretty good alternative, considering how delicious it turned out to be.

Washington Apple Cake

  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 4 cups thinly sliced apples
  • Topping:
  • 2 (4 ounce) packages cream cheese, softened
  • 1/4 cup butter, melted
  • 2 cups confectioners' sugar
  • 1 teaspoon lemon juice

Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan.

Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. stir in nuts and vanilla. Batter will be very thick. Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing.

Topping: To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, then beat in confectioners sugar and lemon juice. Spread over cooled cake. Refrigerate.

I was going to take pictures of the process, but I got so involved with it I forgot!  I used Gala apples for the recipe and did I mention the whole thing was delicious?

This is what it looked like when it came out of the oven:

Naked Apple Cake

Naked Apple Cake

I call it naked because as you can see, no icing!

The icing was interesting because I’ve never used lemon juice in cream cheese frosting before.  Fred wanted me to skip it because one of his favorite things o this earth is cream cheese frosting (he’d be happy if I gave him a bowl of it and a pile of cookies) but I said, no, I’m following the recipe.

Cream Cheese Frosting

Cream Cheese Frosting

And I am so glad I did.  The slight sourness of the icing and the sweetness of the apples combined into one awesome glorious cake.

Washington Apple Cake

Washington Apple Cake

It was even better for breakfast!

Until next time, toodles!

Coconut-Palm Sugar Flan

This week the spam folder brought me only half the recipe.  I had to go ask Mr. Google again, and it turns out it’s Coconut-Palm Sugar Flan.  I just got the ingredients, I didn’t get a single instruction.  If my spam folder doesn’t tell me how to cook it, then I’ll just give you what it gave me.

Coconut-Palm Sugar Flan

  • 1 2/3 cups (9 ounces/257 grams) crushed palm sugar
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon salt
  • 2 cups (16 ounces/454 grams) whole milk
  • ¾ cup (7 ounces/200 grams) unsweetened coconut milk
  • 1 cup plus 2 tablespoons (3½ ounces/98 grams) finely shredded unsweetened dried coconut
  • ¾ cup (5 1/3 ounces/150 grams) sugar
  • ¼ cup (2 ounces/58 grams) evaporated milk
  • 4 large eggs
  • 3 large egg yolks
  • 1 tablespoon fleur de sel or Maldon salt, optional

I did have to go find out what fleur de sel is.  Apparently it’s french for flower of salt and Wikipedia says it comes from seawater when it evaporates.  I know you get salt when sea water evaporates, I guess this is the special kind of salt.

I may have to make this some time, first I’ll have to find Palm Sugar.  It looks like Amazon sells it so that’s nice.  Though I’m not sure I want to spend $10 on a bag of sugar I’ll use for one recipe.  Then I’ll have to convince Fred he likes coconut.  He likes it when I don’t tell him it’s in it, like in my mom’s coconut pecan bars, but if I tell him there’s coconut, he doesn’t like it.  (I just tell him we’re having pecan bars and skip the coconut.)

Until next time, toodles!

Peach Cake

I love peaches. I especially love fresh peaches, but if I’m lazy (or need a lot), canned peaches will work just fine. Did I mention how much I love peaches? Which is why I’m so happy that this week the spam folder brought me peach cake. A lovely concoction that I just couldn’t wait to try. Fred says that peaches are too sweet for him, but he said that he’d try the cake if I’d make it. Wasn’t that just too nice of him, willing to eat cake for me.

Peach Cake

  • Three-quarters cup of sugar
  • One egg
  • Four tablespoons of shortening
  • Two cups of flour
  • Four level tablespoons of baking powder
  • Three-quarters cup of water.
  • Topping:
  • Six tablespoons of flour,
  • Four tablespoons of sugar,
  • Two tablespoons of shortening,
  • One teaspoon of cinnamon.

Put all of the cake ingredients into a bowl and beat just enough to mix and then pour into a deep well-greased and floured layer-cake pan. Cover the top thickly with diced peaches.

Rub the topping ingredients between the tips of the fingers until crumbly and then spread on the top of the peaches and bake in a moderate oven for thirty minutes.

I put the batter together (four tablespoons of baking powder? Wow, that’s a lot) and spread 2 cans of Dole diced peaches on top. I could have used a third can as well. Here’s a picture of what it looks like: I used my 8″ square pan because it’s deep and my cake pans aren’t.

Peach Cake batter with peaches on top

Peach Cake batter with peaches on top

Then I spread the topping on top. I admit to having fun using my hands to mix it together. Here’s a picture:

Peach Cake with Topping

Peach Cake with Topping

Then I baked it:

The Finished Peach Cake

The Finished Peach Cake

I admit the middle fell a bit, but boy, that cake was delicious. Fred said it wasn’t bad, but then I caught him having seconds and thirds and… he liked it.

It made an awesome breakfast as well, I have got to make it again. And again. And maybe again.

Until next time, toodles!

Saratoga Corn Cake

I love cornbread.  I’d eat it with every meal if I could.  I mean, I LOVE cornbread.  Luckily, Fred shares this love.  I don’t make it with every meal, but I do make it often.  Fresh hot cornbread with fried chicken and greens?  That’s a meal fit for a king.  Or Fred.  This week, my spam folder gave me Saratoga Corn Cake.  Which, while not exactly cornbread, is close enough that I was excited.

Saratoga Corn Cake

  • 2 cups of pastry flour
  • 1 cup granulated yellow corn meal
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp soda
  • 2 eggs
  • 2 cups thick sour cream or milk
  • 3 tbsp melted butter

Sift together the dry ingredients. Then beat together the two eggs, add the milk and melted butter, and stir into the dry mixture. Beat thoroughly and bake in a large shallow pan for 25 minutes.

I had to type this in pretty, the spam folder kind of mixed it up a bit.  But whatever, it worked.

This is what the batter looked like:

Corn Cake Batter

Corn Cake Batter

I used my 9×13 pan to bake it and baked it at 350.  This is what it looked like when I poured it into the pan:

Corn Cake Batter in the Pan

Corn Cake Batter in the Pan

And when I took it out of the oven:

Saratoga Corn Cake

Saratoga Corn Cake

It was tasty, I’ll give it that.  It was a very sweet cornbread, in other words, just as advertised!  A cornbread as a cake.  I might have to make this for Fred’s birthday… if I could just figure out how to frost it.

Until next time, toodles!

California Prune Cake

This week my spam folder was incredibly rude to me. I mean, really. Seriously rude. How rude? It brought me a recipe for California Prune Cake. These spammers have such a fascination with liver recipes and prune recipes. Nothing made with spam… yet. Fred says just give them time, they’ll make it sooner or later. Wikipedia does say it was created in 1937 so it should show up in one of those recipes, right?

I hope not. I really hope not. Prune and Liver is bad enough. Oh my goodness, you don’t suppose they’ll come up with a prune and liver recipe next?

Anyway, the recipe!

California Prune Cake

  • One cup of sugar,
  • Six tablespoons of shortening.
  • Cream well until light and creamy and then add
  • Yolks of two eggs,
  • One cup of water,
  • Two and three-quarters cups of flour,
  • Two level tablespoons of baking powder,
  • One level tablespoon of mace.

Beat to thoroughly blend and then fold in the stiffly beaten whites of the two eggs. Now line a cake pan with greased paper and pour in a layer of the cake batter. Spread evenly. Now spread a layer of finely chopped nuts and then a layer of well-drained and cooked prunes that have been chopped fine. Cover with a layer of the cake batter and then repeat this until the pan, is three-

quarters full. Then dust the top of the cake lightly with sugar. Place in a moderate oven and bake for one hour. Cool, and then ice with icing made of

Three-quarters cup of XXXX sugar,

One tablespoon of lemon juice,

and sufficient boiling water to moisten. Then spread on the cake.

That’s funny. I always thought of mace as that thing you spray at people, not a spice. According to this it’s actually made from a nutmeg. I guess you can substitute a little nutmeg for it, but it is actually a spice.

And XXXX sugar is also confectioners sugar.  I never noticed the XXXX on it, I only noticed confectioners sugar.  Well, now I know.

Until next time, toodles!

Black Nut Cake

I love cake.  I adore cake.  I’d eat cake for every meal if I could.  Especially chocolate cake.  Though I’m sure I’d get tired of it sooner or later, it would be a glorious diet.  Until I couldn’t zip my pants up, that is.  But anyway, I talk about my love of cake because this week’s recipe from my spam folder is a Black Nut Cake.  Which is a shorthand method of saying ‘It’s cake and it’s chocolate and YUMMMMMMY’.

And the recipe!

Black Nut Cake

  • One cup of brown sugar,
  • Five tablespoons of shortening.
  • Cream well and then add
  • One-half cup of cocoa,
  • Two cups of sifted flour,
  • Four level teaspoons baking powder,
  • One well-beaten egg,
  • One cup of milk,
  • One teaspoon of cinnamon,
  • One teaspoon vanilla,
  • One cup of finely chopped nuts.

Peanuts or any other variety selected will do. Beat to mix and then pour into well-greased and floured loaf-shaped pans. Bake for thirty-five minutes in a moderate oven. Ice with water icing. This cake is delicious.

I decided to use walnuts instead of peanuts in the recipe.  I think walnuts are awesome in brownies, even if Fred disagrees.  That doesn’t actually stop him from eating it, he just likes to whine.

This was a weird cake recipe, it was almost brownie like.  Which is probably why I added the walnuts.

Black Nut Cake Batter

Black Nut Cake Batter

If it had been in my 8″ pan, it would have been more brownie like.  This is what it looked like after it baked.

Black Nut Cake

Black Nut Cake

I frosted it using this frosting.  Fred said it turned out a bit crumbly, but tasty and he wouldn’t mind if I baked it again.

Until next time, toodles!

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