The Joy of Spam Folder Cooking

Month: October 2016

Kentucky Bourbon Brown Sugar Pound Cake

Hey there, sugar!

Let’s jump right into this week’s recipe, Kentucky Bourbon Brown Sugar Pound Cake. I say that because Fred just loved it. Though he did say it could use chocolate. That’s Fred’s opinion of all desserts. They’d be improved with chocolate. Though I am not adding chocolate to my apple pie. It’s perfection just the way it is.

Anyway, the recipe!

3 c all-purpose flour
3/4 t salt
1/2 t baking powder
1/2 t baking soda
3/4 c milk
2 t vanilla extract
6 T bourbon
1-1/2 c packed dark brown sugar
1/2 c plus 1/3 cup sugar
1 c butter (2 sticks), softened
5 eggs
2 T orange juice
Strawberries and blueberries for garnish

Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan.
In medium bowl, combine flour, salt, baking powder, and baking 
soda. Combine milk, vanilla, and 4 tablespoons bourbon. In large
bowl, with mixer at medium speed, beat brown sugar and 1/2 cup 
sugar until free of lumps. Add butter and beat at high speed 
until light and creamy, about 5 minutes. Add eggs, 1 at a time, 
beating well after each addition. At low speed, alternately 
add flour mixture and milk mixture, beginning and ending with 
flour mixture. Pour batter into pan. Bake 1 hour and 20 minutes 
or until cake springs back when lightly touched with finger and 
toothpick inserted in center comes out clean. Cool cake in pan 
on wire rack 10 minutes. Remove cake from pan. In small bowl, 
combine orange juice, 1/3 cup sugar, and remaining 2 tablespoons
bourbon; brush mixture all over warm cake. Cool cake completely.
Garnish with berries if you like.

I was so proud of it in the pan, I took a picture. Plus, last time I made a pound cake it came out of the pan in pieces, so I wanted a record that it turned out pretty.

Kentucky Bourbon Brown Sugar Pound Cake


I removed the cake from the pan and… it didn’t come out in pieces! It’s still pretty!

Glazed Kentucky Bourbon Brown Sugar Pound Cake


I didn’t garnish with berries, I forgot to put them on this week’s grocery list. Oh well. Until next time, toodles!

Toad in a hole


Hey there, sugar!

This week I found a recipe with a wacky name, Toad in a Hole. I mean, I’ve heard some wacky recipe names, but this one takes the cake. Toad in a Hole. Who names these things?

I went to Wikipedia and found out it’s a traditional British dish. It’s also the name of a pub game. I wonder if one had anything to do with the other. Anyway, according to Wikipedia it usually has something to do with sausage in Yorkshire pudding. This recipe doesn’t say sausage, just ‘meat’. Though apparently a Yorkshire pudding is flour, milk and eggs.

The recipe!

27.—Toad in a Hole.

Cut 1 pt. of meat into 1 inch pieces and put them into a greased 
baking dish.   Beat 2 eggs very light, add to it 1 pint of milk 
and pour it gradually into 6 tablespoonfuls of flour, beating 
all the time. Strain, add salt and pepper and pour it over the 
meat. Bake an hour and serve at once.

So, no sausage in that recipe. I don’t know what kind of meat it prefers, other than ‘meat’. I suppose that applies to anything that could be meat. It also doesn’t tell me how hot to bake it at. I mean, there’s hot oven, not hot oven, mostly hot oven, very hot oven… Okay, I’m getting a little silly. But still, the point is I don’t know how hot to bake this at.
Now Fred has been willing to taste test my experiments, but this one he drew the line at. He told me that the recipe should tell me what meat to use and what temperature to bake at. Which is weird, because he normally doesn’t care what I make. I was just talking about this weird recipe and he said “Nope, not that one.” He also had a problem with the name. I pointed out that he often eats Pigs in a Blanket, but he said ‘No Toads!’.
Until next time, toodles!

Cocoa Biscuits

Hey there, sugar!

This week’s recipe is one for Cocoa Biscuits. I know biscuits, I’ve made enough of them in my lifetime. Fred surely loves his biscuits with breakfast. Buttermilk, not buttermilk, he’s not picky, as long as he has biscuits. Good thing they freeze okay. Otherwise I’d go crazy with biscuits. If the way to Fred’s heart is through his stomach, that road is paved by biscuits.

Anyway, on to the recipe!

    2 cups or 1 pint of sifted flour,
    3 level teaspoonfuls of baking powder,
    ¬Ω a teaspoonful of salt,
    2 level tablespoonfuls of sugar,
    4 level tablespoonfuls of Baker's Cocoa,
    2 level tablespoonfuls of butter or lard,
    2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips of 
the fingers. Stir in the required amount of milk. Turn out on slightly 
floured board, roll or pat out the desired thickness, place close together 
in pan and bake in very hot oven ten or fifteen minutes.

That’s about half the amount of butter I use in my usual biscuits, but hey, it worked. I used this site to figure out what temperature to set the oven to.  Here’s a picture of the result!

Cocoa Biscuits

Fred tried them out, because he’s willing to try anything related to biscuits.  Even those called ‘Cocoa Biscuits’.  He said ‘they looked like chocolate… but tasted like biscuit! My eyes saw the chocolate but my taste buds didn’t get any.’

He also suggested that next time I add chocolate chips. That Fred, he wants me to add chocolate chips to almost anything as long as there’s no meat in it. He wanted me to add them to the top of the sweet potatoes I made last year for Thanksgiving! We compromised, half was chocolate chips and half was little marshmallows.

Anyway, he didn’t like them enough to replace his beloved morning biscuits, but said if I’d add chocolate chips, they’d be great on special occasions.  Cocoa Biscuits with a touch of chocolate chips.  Whatever makes that boy happy!

Until next time, toodles!


Collared Head

Hey there, sugar!

This week’s recipe has the worst title… Collared Head.  A recipe title has to be more informative than just ‘collared head’, don’t you think? What kind of head?  Whose head?  What in the world is ‘collared’?

On to the recipe, which answered some (but not all) of my questions:

a???Collared Head. Boil ?? a pig's head until the meat comes from the bone,
  chop it fine and add salt and pepper and a slice of onion minced very 
  fine. Stir all well together and turn into a mould. Serve cold.

And this is a recipe I won’t be making anytime soon, if ever. My grandmother made something similar, or so my mother told me.  She said grandma served it as if it was a fine delicacy the first time she met my father’s parents.  Trying to be polite, she swallowed her serving whole but swore that she’d never make it or eat it again.  My grandmother was a piece of work though.  She used her cooking to tell you just what she thought of you.  If she liked you, it was her glorious fried chicken, mashed potatoes and double chocolate cake for dessert.  If she didn’t, it was liver and onions served slightly warm with no dessert.  Luckily for me, she liked me enough to get over her distaste for my mother.

Anyway, back to the recipe.  I’m not even sure where I could get a pigs head from, nor am I sure how this recipe means it is a collared head.  I thought it had something to do with collard greens, but that’s spelled differently.

I went back to my spam to find out who sent this to me… because seriously, I expected it to be a political email.  It was an email that said ‘”Hearing Loss Reversed”!’.  On the plus side, the email that sent me this … lovely recipe had a domain of, which goes along with the political website idea.

Until next time, toodles!

Macaroni Cutlets

Hey there, sugar!

Last week, my niece Margaret Sue and my nephew Dan visited. I like to call Dan by Dan Bob, because it just fits him.  He rolls his eyes at me because apparently I’m the crazy aunt.  Well, there’s worse things to be.  They like spending time with their crazy aunt and uncle, which I consider a success.  A big success. They can call me the crazy aunt all they want!

Anyway, Fred took them fishing and I used them as my guinea pigs for this week’s recipe from the spam folder.  This week’s recipe was Macaroni Cutlets.

On to the recipe!


Cook one-quarter pound of macaroni in boiling water for twenty minutes and 
then drain. Cool and then chop fine. Place in a bowl and add

One-half cup of grated cheese,

Two tablespoons of grated onion,

One tablespoon of finely minced parsley,

Two teaspoons of salt,

One teaspoon of paprika,

One-well-beaten egg.

Mix thoroughly and then mould into croquettes. Roll in flour and then dip 
in beaten egg. Roll in fine crumbs and fry in hot fat. Place in a hot oven 
for ten minutes to finish cooking.

So it was quite the production. Here’s Margaret Sue stirring them up:


We used a pastry knife to dice up the macaroni.  Then we made them into cutlets and put them into the pan.


One of them did turn out awfully funny looking.  That was the first one I made, the rest turned out pretty good.

And here’s what they looked like aftter we baked them.  We baked them at 350º and they turned out looking okay.


Dan Bob complained about the amount of cheese.  He said there should be more cheese, but then that’s what Dan Bob always says about the cheese.  He didn’t like the amount of salt in the recipe, which I think is a valid complaint.  2 teaspoons of salt is an awful lot of salt for the amount this recipe made.  He also didn’t like the amount of onion, but I think that’s his usual complaint too. He was definitely full of opinions and willing to share… and he kept eating them, so I think he liked them.

Margaret Sue said they were pretty good, but could use more cheese.

So to summarize their opinions:  More cheese on the recipe please.  Maybe next time I’ll add shredded cheese to the tops before I bake them.

Until next time, toodles!

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