Ada Duck’s Cake & Broccoli Cornbread
I found this recipe in the cake section of my Pennsylvania Recipe Box. It’s a moist cake, no frosting listed. But in today’s world, who would serve cake without frosting?
Ada Duck’s Cake: 1950s
- 2 scant cups sugar
- 6 tablespoons soft butter, not melted
- 2 eggs
- Beat this all thoroughly
- 2 ½ cups flour
- 2 teaspoons baking powder
- 1 cup milk
- Add milk & flour in 3 helpings
Note: Bake in two 8 inch oiled and floured cake pans or one 9×13 cake dish at 350 degrees for 25-30 minutes.
The same time Ada Duck copied the recipe for this cake, Gene Autry introduced his famous song, Rudolph the Red Nosed Reindeer. Not sure if a cowboy would want to be remembered for a Christmas song. The iconic Tennessee Waltz was a hit for Patty Page. Civil Rights and Communism emerged into the political scene.
Improve any cake by adding 1 tsp. lemon juice to butter and sugar; this makes a cake very light and shorter. Fresh milk makes cakes close grained and more solid. St. Mary’s Altar Society, 1980s
This was from an office pot-luck. Quiche-like texture; good for appetizer or finger food.
Broccoli Cornbread: Jody and Gordy, 1980s
- 2 cups freshly cooked broccoli (frozen broccoli, thawed and drained works too)
- 1 package Jiffy Corn Muffin Mix
- 4 eggs
- 1 small onion finely chopped
- ½ cup small curd cottage cheese
- 1 stick margarine (butter)
Beat eggs, add other ingredients. Bake in a lightly buttered 9×13 pan at 375 degrees for 25-30 minutes. Cool and cut into squares. I added grated mozzarella cheese before baking. Parmesan cheese works too.
Dip the Spoon in hot water to measure lard, butter, etc. The fat will slip out more easily. Use greased muffin tins as molds when baking stuffed green peppers. Bread crumbs added to scrambled eggs will improve the flavor and make larger helpings possible. Happiness is Cooking, Order Sons of Italy in America, 1961
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.