War Cake During the early months of 1942, the Japanese conquered the Philippines. This cut off the sugar imports to the United States. Shipments from other areas of the world were curtailed by 50% because the ships had to be used for military purposes. There […]
Gingerbread Most people relate gingerbread with the holidays. Mom would make it any time of the year. Usually she would serve it warm with a big dollop of whipped cream on top. Yummy! Do you all know where this wonderful dessert came from? In Medieval […]
Tomato Soup Cake
Have you ever had a tomato soup cake? My Mom didn’t make it, but I had several friends whose mothers would make it. They’d have it in their lunches at school.
I finally got around to making one after I was married. There are so many recipes for this. There are the easy ones where you just add the tomato soup to a cake mix. And then there are the difficult ones with tons of different ingredients. I go for the ones that are basic, but with the best ingredients.
The recipe first appeared in cookbooks from the late 1920’s to the early 1930’s. Usually it was just a single layer pan cake or a loaf cake. These recipes were usually skimpy on the butter and eggs, but always included that one secret ingredient – tomato soup.
The recipe had to be easy for the Depression Era cook. In those days, butter and eggs could be hard to come by.
In the 1940’s, Campbell’s Soup developed their own recipe. It was more like a British-style steamed pudding. As the years wore on, it developed into the recipe we know today.
Did you know?
Campbell’s Tomato Soup was first introduced to the public in 1897. The Campbell’s test kitchen didn’t open until 1941. Thus, women were always developing their own cake recipes.
I hope you enjoy this recipe. I think I’ll have to make one up today. Yummy!
Tomato Soup Cake
By: Marsha Powell
- 1 1/2 cups all-purpose flour
- 10.75 ounces canned tomato soup
- 1 cup sugar
- 1/4 cup butter,softened
- 1 large egg
- 1 cup raisins
- 2 teaspoons pumpkin spice
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Step 1 Preheat oven to 350 degrees. Coat a bundt or tube pan with cooking spray, such as Pam, and set aside.
- Step 2 In a medium sized bowl, pour in the tomato soup and add the baking soda. Whisk gently to combine. Set aside. (The baking soda will foam when it reacts with the acid in the soup. Make sure your bowl is big enough to hold it!)
- Step 3 In a large bowl, use a hand-held mixer to blend the butter and sugar until light and fluffy.
- Step 4 Add the egg and blend to incorporate.
- Step 5 Next, pour in the tomato soup and blend into the butter and sugar mixture.
- Step 6 Add the flour, pumpkin spice, baking powder, and salt. Mix until just incorporated. Do not over mix the batter.
- Step 7 Add the raisins and use a rubber spatula to fold them in.
- Step 8 Pour the cake batter into the prepared bundt or tube pan. Tap the cake pan firmly onto your counter top or a cutting board to ensure the batter has gotten into the crooks and crannies of your bundt pan. This action will also help to eliminate some of the air bubbles.
- Step 9 Bake for 50 minutes, or until a wooden toothpick inserted into the center of the cake, comes out clean.
- Step 10 Remove from oven and allow cake to cool in the pan for 10 minutes. Then turn the cake out onto a wire cooling rack to finish cooling.
- Step 11 To serve, dust with some confectioner’s sugar – optional.
Old Fashioned Rice Pudding This is a dessert my Mom would make often. She never did put the raisins in it, but I did after I got married. Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and […]
Fruit Cobbler Fruit cobblers were a favorite among the chuckwagon cooks. They usually had to improvise while out on the trail. Most times they didn’t have all the ingredients, so they would improvise. The chuckwagon cooks always carried an array of spices that they kept […]
Original Boston Cream Pie
Boston Cream Pie is one of those desserts that proves you’re a New Englander if you love it! I’d keep one in the fridge all the time if I could.
The true history of Boston Cream Pie is cloaked in mystery. No one is positive about where it came from or why it’s named after Boston. As everyone knows, it isn’t a pie – it’s cake! It’s just a plain butter cake with custard filling and a chocolate icing.
Boston’s Parker House Hotel has long taken the credit for this delectible dessert. No one there has ever seen fit to tell why they take credit for it. Boston Cream Pie has been on the Parker House menu since the day it opened in 1856. French Chef Sanzian is mostly credited for creating this. This cake was originally served at the hotel with the names Chocolate Cream Pie or Parker House Chocolate Cream Pie. This was the first hotel in Boston to have hot-and-cold running water, and the first to have an elevator.
It’s safe to say that the ancestors of this dessert were sponge cake or pound cake. Old timers even used rich sponge cakes for birthday cakes. The modern butter cake only came into being in the late 1870’s and 1880’s when baking powder was developed. Even then, butter cake was not part of widespread commercial baking until emulsified shortenings were available in the 1930’s.
The real secret behind this pastry is the custard filling. When making this, it’s best to have fresh eggs and cream. But, because they tend to spoil easily, Boston Cream Pie has to have good refrigeration.
On December 12, 1996, Boston Cream Pie became known as the Massachusetts State Dessert. A civics class from Norton High School sponsored the bill.The pie beat out other candidates, including the Toll House cookie and Indian pudding. Too bad they all couldn’t be the state dessert.
Are you ready to try to make one? They’re really not that hard, but they do take some work and planning. You want to make sure your cake is completely cool before you add the custard. If you try one, let me know what you think in the comments.
Original Boston Cream Pie
The total time includes the chill time and the cooling down time.
By: Marsha Powell
- For the Cake:
- 1 3/4 cups sifted cake flour (sift before measuring)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 2 tablespoons solid vegetable
- shortening (such as Crisco)
- 3/4 cup plus 1 teaspoon sugar
- 3 egg yolks
- 2 teaspoons vanilla
- 3/4 cup milk
- For the Cream Filling:
- 1 1/2 cups milk
- 1 vanilla bean (small)
- 1/2 cup sugar
- 5 egg yolks
- 1/4 cup flour
- 1 tablespoon (1 envelope) gelatin
- 2 tablespoons cold water
- 1 cup heavy cream
- 3 egg whites
- 4 tablespoons sugar
- For the Chocolate Icing:
- 2 squares (2 ounces) unsweetened chocolate
- 1 tablespoon butter
- 1/2 cup granulated sugar
- 1/4 cup condensed milk
- 1/4 cup light cream or milk
- 1 teaspoon vanilla
- Step 1 For the Cake:
- Step 2 Have all ingredients at room temperature. Preheat the oven to 375°. Butter two 8-inch cake tins and line the bottoms with wax paper.
- Step 3 Thoroughly combine the flour, baking powder, and salt. Cream the butter and shortening until they are fluffy, then slowly beat in the sugar. Beat until the mixture is again very light and fluffy. Rub a dab between your fingertips — the sugar should be almost completely dissolved. If the mixture feels gritty, beat it some more. Beating thoroughly at this stage is important if you want a light-textured cake.
- Step 4 When fats and sugar are thoroughly creamed, add the egg yolks one by one, beating thoroughly after each addition. Beat in the vanilla.
- Step 5 Measure out the milk in a pouring pitcher so you can add it in two parts. Beat a third of the flour into the batter, then half the milk, then flour, milk, flour. Be sure each addition is thoroughly mixed in before you add the next, but do not beat any more than necessary.
- Step 6 Divide the batter between the pans and smooth the tops. Bake for 10 minutes, then reduce the heat to 350° and bake 10 to 15 minutes more, or until the cake is browned and a toothpick emerges clean. Invert the layers onto wire racks, peel off the paper, and let cool.
- Step 7 For the Filling:
- Step 8 Split the vanilla bean to expose the seeds. Put it and the milk in a saucepan over medium low heat and cook only until small bubbles appear around the edge of the pan. Allow to cool.
- Step 9 In a separate, heavy, non-aluminum saucepan, beat the 1/2 cup sugar with the egg yolks until well combined, then beat in the flour. Cook, stirring, over very low heat, until it starts to thicken. Pour in the milk in a thin stream, beating all the while. Add the vanilla bean.
- Step 10 Cook, stirring, until the mixture is so thick it holds the path of the spoon. (It will do nothing for quite a while, then suddenly stiffen up, so don’t go wandering off and forgetting to stir or you’ll get wicked lumps.)
- Step 11 Soften the gelatin in the water, then stir it into the thickened custard. Be sure the gelatin is completely dissolved, then turn off the heat. Stir from time to time as the custard cools to release steam that would thin it.
- Step 12 When the custard has cooled, chill it. While it’s chilling, beat the cream until it forms soft peaks. Beat the egg whites until they start to thicken, then slowly add the sugar. Keep beating until you have a shiny meringue that forms slightly stiffer peaks than the whipped cream.
- Step 13 By now the custard should be starting to set. Snatch it from the refrigerator and beat in the meringue. As soon as that’s incorporated, remove the vanilla bean and fold in the whipped cream.
- Step 14 Again chill the filling until almost set — a matter of a few minutes only.
- Step 15 Put the bottom cake layer on a serving platter. Pile on the filling and spread it to within an inch of the edge. Apply the iced top layer, pressing gently to spread the cream.
- Step 16 Chill the cake until the filling is completely set — at least 3 hours.
- Step 17 For the Icing:
- Step 18 In a small pan or double boiler, melt chocolate and butter over low heat. Blend in sugar, condensed milk, and cream or milk. Cook until thickened. Remove from heat
- Step 19 beat with a spatula or wooden spoon until cool. Blend in vanilla: Spread the icing on the top layer. There will be a little icing left. Drizzle it down the sides of the finished cake.
- Step 20 Keep the cake refrigerated.
Strawberry Rhubarb Pie My mother used to make rhubarb pie. I’m not sure if she put strawberries in it or not. My sister and I never got any. I think she shared it with my grandmother . It grew early in the Spring right beside […]
Root Beer Float Pie This is another dessert that is so good on a hot day. The cookie crust adds lots of flavor. I’ll admit that I got lazy here. I bought a ready-made cookie crust and then got a can of Reddi-Whip. Don’t forget […]
Peanut Butter Pie
This is an easy recipe for anyone’s cookout or barbecue. The original recipe doesn’t call for it, but I chopped up some miniature Reese’s peanut butter cups and sprinkled them over the top.
Peanut Butter Pie
Put this in the freezer!
By: Marsha Powell
- 1/2 cup peanut butter
- 3 oz cream cheese
- 1 cup confectioners sugar
- 1/2 cup milk
- 8 oz thawed cool whip
- One 9″ chocolate cookie pie crust (pre-made i.e. Oreo)
- Hot Fudge and chopped Reese's Peanut Butter cups
- Step 1 In a blender, blend until smooth the peanut butter, cream cheese, sugar and milk
- Step 2 Pour in bowl and fold in cool whip.
- Step 3 Pour in cookie pie crust and freeze for at least 4 hours.
- Step 4 If desired drizzle with hot fudge and sprinkle with chopped peanut butter cups.
Many years ago when I was first married, hubby and I lived in Gulfport, Miss. We had this cute little house in an old neighborhood about 2 blocks from the beach. There was a nice backyard with a clothesline. I had a washer so would hang the clothes out on the line.
Next door to us was an older couple. The lady would often be hanging her wash out at the same time I was. She was so sweet! She offered this newly married girl a real husband pleasing recipe. She called it pie – her husband’s favorite. As with most older folks, she gave me ingredients, but no measurements, so I experimented and wrote it down when it came out right.
So, here’s the recipe that I make quite often. I’ve found that using canned fruit works best. Sometimes I’ll use pie filling and it comes out very good.
This is the best cobbler recipe you'll find.
By: Marsha Powell
- 1 stick butter plus 1 Tbsp.
- 1/2 cup sugar
- 1 cup sugar
- 1 cup milk
- 1 cup self rising flour
- 2 cups fruit (or 1 29 ounce can, drained)
- 1 to 2 Tbsp. sugar
- Step 1 Heat your oven to 350 degree F.
- Step 2 Take a 9 x 13 pan and put the stick of butter in it. Place it in the oven to melt while the oven heats.
- Step 3 In a small bowl, mix the 1/2 cup sugar with the 1 Tbsp. butter. Set aside.
- Step 4 In a bowl, mix the 1 cup sugar with the flour and milk. It should be the consistency of pancake batter – not thick.
- Step 5 Pour the batter over the melted butter. Do not mix! It might look like there isn’t enough, but it’ll cover everything while it cooks.
- Step 6 Now, put your fruit on the top. Sprinkle the sugar/butter mixture over the top.
- Step 7 Bake for 55 minutes.
- Step 8 Note: If you want to add any spices, then sprinkle them over your fruit before you sprinkle on the sugar/butter mixture.
Ultimate Fudgy Cocoa Brownies I would love to see a big pan of these sitting in front of me on Mother’s Day. I love brownies that are fudgy and have all that extra chocolate in them. My goodness! I may have to go and make […]
Lemon Buttermilk Pound Cake
This cake is so wonderfully moist. I didn’t add the glaze, but it does add alot of lemon flavor.
- 2 1/2 cups white sugar
- 1 1/2 cups butter softened
- 4 eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 TBSP lemon juice
- 1 TBSP lemon zest
- Lemon Glaze:
- 2 cups powdered sugar
- 2 TBSP softened butter
- 2 TBSP lemon juice
- 2 tsp lemon zest + more for garnish on top about 1 TBSP total
- 1 TBSP milk
- Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Combine flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice and zest into batter. Batter should be very smooth and have a silky texture- almost as if it was whipped. Pour batter into prepared cake pan.
- Reduce oven temperature to 325 degrees F and bake for 70-75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- How to make Lemon Glaze:
- Whisk powdered sugar, lemon juice, 2 tablespoons soft butter, lemon and lemon zest together in a bowl until glaze is smooth. Once cake has fully cooled, pour the glaze over the cake, letting some drizzle down the sides and into the center. Top with additional lemon zest, if desired.
Polish Nut Rolls Years ago (back when I was still single) I had a friend who was of Polish descent. Every Easter her mother would make up these wonderful nut rolls. They were so good. I decided to try to find a recipe so I […]
Gur Cake Here’s another recipe I haven’t tried yet. But, I’m planning on it. It sounds really good. Gur Cake Recipe Type: Dessert Cuisine: Irish Author: Marsha Powell Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 8 Ingredients 12 ounces […]
The Great Pizookie
It’s a cookie cooked up like a thick pizza. You just have to serve it warm with ice cream. Yummy!
- 13 oz – All Purpose Flour
- .15 oz – Baking Soda
- .20 oz – Salt
- 8.8 oz – Unsalted Butter
- 8 oz – Brown Sugar
- 5 oz – White Sugar
- 2 – Large Eggs
- .2 oz – Vanilla Extract
- 1 Bag(11.5oz) – Milk Chocolate Chips
- Ice Cream
- Weigh out your room temperature unsalted butter and place in your mixing bowl.
- Next, add your brown and white sugar to the butter and cream together on a medium speed (hand mixer or standing mixer).
- Once combined add your eggs, one at a time, while mixing, until fully combined. Then add your vanilla extract.
- Next mix your flour, baking soda and salt (with your hands is fine) in a medium bowl. Once mixed add that mixture to the eggs/butter/sugar/vanilla mixture. Turn your mixer on medium-low speed JUST until it is combined and then stop.
- Lastly, add your milk chocolate chips and mix in by hand with a spatula or wooden spoon.
- Place your entire cookie dough mixture into your cast iron skillet and flatten out. Wet your hands slightly and flatten out the dough by hand.
- Place in a 325 degree preheated oven and let bake. For a soft gooey cookie (slightly under baked) bake for 35 minutes. If you want a fully baked crispy cookie you will need to bake for 45-50 minutes.
- Remove from heat and let cool slightly. Then add your ice cream to the top and serve.
Neiman Marcus Cake Have you ever been in a Neiman Marcus store? They have some gorgeous stuff. Their yearly Christmas catalog is unbelievable. This cake is just as fantastic as their store. Neiman Marcus Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: […]
Lemon Lava Cakes I love lava cakes. These are a wonderful change from the chocolate ones. Lemon Lava Cakes Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 8 Ingredients 5 ounces white […]
Outrageous Cherry Dr Pepper Cake
In Texas, Dr Pepper is practically a staple in everyone’s refrigerator. This cake just had to be made.
- 1 (15.25 ounce) box super moist chocolate fudge cake mix (dry)
- 12 ounces Dr. Pepper Cherry (room temperature)
- 1 (18 ounce) jar maraschino cherries, divided
- 2 (1 cup) sticks salted butter (room temperature)
- 7 cups powdered sugar
- Preheat oven to 350°F. Spray a 9x13x2 baking pan with cooking spray. Set aside.
- In a large bowl combine cake mix and soda. Whisk until combined. Set aside.
- Remove 24 cherries from the jar, remove stems and cut cherries into fourths. Add cut cherries to cake batter. Whisk again until combined.
- Pour batter into the prepared baking pan. Smooth with a spatula so the cake is even.
- Place the cake in the center of the oven and bake 30 minutes or until a toothpick comes out clean.
- Meanwhile: Add butter to the bowl of a stand mixer fitted with the whisk attachment (or place in a large bowl and use and hand mixer).
- Beat butter until light and fluffy, about 3 minutes.
- Add sugar 1 cup at a time until it is all incorporated (beating between each addition).
- Add 3 ounces (6 tablespoons) maraschino cherry juice from the jar and beat until mixture is light and fluffy.
- Frost the cake with all of the icing and garnish with remaining cherries.
Triple Berry Cheesecake Salad This is so good. I know that these are considered “summer fruits”, but these days we can find them in the stores all year. I substituted raspberries for the blackberries – personal preference. Any combination of berries is great, Triple Berry […]
Better Than Anything Bundt Cake This is wonderful. I know you all will love it – especially all you chocoholics, Better Than Anything Bundt Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 35 mins Total time: 1 hour […]
Ina’s Outrageous Brownies
Brownies are one of the favorites in our house. So, I’m always looking for something different. These are great. Another wonderful recipe from Ina Garten – The Barefoot Contessa
- 16 ounces unsalted butter
- 16 ounces semisweet chocolate(finely chopped)
- 6 ounces unsweetened chocolate(finely chopped)
- 2¼ cups granulated sugar
- 6 extra-large eggs(or 7 large eggs)
- 2 tablespoons vanilla extract
- 1¼ cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups chopped walnuts
- 12 ounces semisweet chocolate chips
- Preheat the oven to 350 degrees F. Grease and flour a 13×18-inch rimmed half sheet pan (or grease and line with parchment paper).
- Place the butter, semisweet chocolate and unsweetened chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. (Alternately, you can also melt the butter and chocolates in a double boiler on the stovetop). Allow to cool slightly.
- In a large bowl, stir together the sugar, eggs, and vanilla with a wooden spoon. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture and stir gently with the wooden spoon until mostly combined. In a medium bowl, toss the walnuts and chocolate chips with the remaining ¼ cup of flour, then add them to the chocolate batter and stir until totally incorporated. Pour into the baking sheet and spread into an even layer.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for an additional 15 minutes, or until a toothpick comes out clean. Allow to cool thoroughly, then refrigerate for at least 1 hour, and cut into 20 large squares. Leftover brownies can be stored in an airtight container in the refrigerator for up to 1 week.
Sand Castle Brownies You all are going to love these! They come out so nice and chewy. Sand Castle Brownies Recipe Type: Desserts Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 24 Ingredients 1/3 cup […]
Cream Cheese Pound Cake I’ve made this many times and it always comes out great. I’m sure you’ll love it. Cream Cheese Pound Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 1 hour 45 mins Total time: 2 […]
Hot Fudge Sundae Cake
I made this a while back and found the recipe this morning. It’s so good! I think I’ll have to make it this weekend.
- 1 cup flour
- 3/4 cup sugar
- 2 Tbsp. cocoa
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 2 tsp. oil
- 1 tsp. vanilla
- 1 cup chopped nuts
- 1 cup brown sugar
- 1/4 cup cocoa
- 1 1/34 cup HOT tap water
- Ice Cream
- Heat oven to 350 degrees F.
- Mix flour, sugar, 2 Tbsp. cocoa, baking powder and salt in ungreased square 9-inch pan.
- Mix in milk, oil and vanilla with a fork until smooth. Stir in nuts. Even it out in the pan.
- Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over the batter. DO NOT STIR!
- Bake for 40 minutes. Serve warm with ice cream.
Depression Era Chocolate Cake I love this recipe when you need a dessert, but haven’t been shopping. You don’t need any eggs, milk or butter. The cake comes out really good. Depression Era Chocolate Cake Recipe Type: Cakes Cuisine: American Author: Marsha Powell Prep time: […]