Not just for Mother’s Day - Baltimore Post-ExaminerBaltimore Post-Examiner

Not just for Mother’s Day

As far as anyone knows, grandmother, or great-grandmother Perry, depends on the generation, brought this recipe with her from Virginia to Baltimore as a young bride. The key ingredient is the flavoring: Superior imitation Vanilla, Butter and Nut Flavoring, manufactured by Superior Prod. Co., Charlotte, N.C. tastes the best and place the batter in a cold oven. Freezes well.

poundcake 007Vanilla, Butter and Nut Cake: Pound Cake: Perry, Conklin, & Duvall families

  • 2 sticks butter
  • 3 cups sugar
  • ½ cup oil (vegetable)
  • ¼ teaspoon salt
  • 5 large eggs
  • 3 cups flour
  • 2/3 cup evaporated milk, plus water to make one cup
  • 2 Tablespoon vanilla butternut flavoring
  • Cream butter, oil, sugar & salt

Add eggs, one at a time, beat well after each addition

Add flour & milk alternately, ending with flour

Add vanilla butternut flavoring

Pour into tube or angel food pan

Place in cold oven. Do not open door while baking

Bake 1 hour and 30 minutes at 325 degrees.

 

Words to live by: Treat others like you want me to treat you. J. Beagle, former correction’s office turned teacher.

mayrecipes 002Cheese Filled Triangles: Lorraine, 1980s

This recipe was given to me by German-Russian friend, Lorraine. I made it to impress my two Armenian-American sister-in-laws at a family gathering. Not sure they were impressed and the Italian side of the family wasn’t sure what to make of this. No leftovers; that was a good sign. My mother said it was good. What other comment really counts?

  • 1 8oz. package Cream cheese
  • ½ pound feta cheese at room temperature
  • 2 cups large curd cottage cheese
  • 3 egg yolks
  • 2 tablespoons minced Italian parsley (flat-leafed)
  • 1 cup butter
  • 1 pound package Fila dough (Phyllo)

Beat together cream cheese, Feta cheese, cottage cheese, egg yolks & parsley until well blended and creamy. Melt butter in small pan; set aside. Lay out 3 sheets of Fila. Keep remaining Fila covered with clear plastic wrap. Lightly brush one sheet with butter, using a wide pastry brush. Lay on another sheet, lightly brush with butter, top with third layer & brush with butter. Spoon a ½ inch wide ribbon of cheese mixture along one long side of dough.

Starting from that side, roll up jelly-roll fashion, tucking in ends as you work to encase filling. Place seam side down on ungreased baking sheet. Repeat, making seven more rolls (I made seven) and placing them about one inch apart. Bake uncovered in 375 degree oven for 15 minutes, until puffed and lightly browned. Cool for 15 minutes, then slice on diagonal at 2 ¼ inches apart. Serve immediately. Or cool completely, cover and chill until the next day. 4 dozen. *The size of the pan depends on the length and width of the Fila dough. I used a regular baking sheet but have used glass baking dishes too.

Anyone remember roll warmers? They were the trendy wedding-shower gifts of the 60s & 70s.

Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer. If the top of your cake is browning too quickly, place a pan of warm water on the rack above the cake while is baking in the oven. For a fast topping to cakes, place a paper doily on top of the cake; dust with powdered sugar. Lift doily of gently. Best of Helpful Hints by Mary Ellen Pinkham, 1980


About the author

Ann Marie Bezayiff

Ann Marie Bezayiff received her BA and MEd from the University of Washington in Seattle. She is an author, blogger, columnist and speaker. Her columns, “From the Olive Orchard” and “Recycled Recipes from Vintage Boxes”, appear in newspapers, newsletters and on Internet sites. Ann Marie has also demonstrated her recipes on local television. Currently she divides her time between Western Maryland and Texas. Contact the author.
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