Brown Sugar Icing

 
  • 3/4 cup brown sugar
  • 2½ tbsp water  
  • 1   egg white  

 Beat over boiling water with rotary egg beater for 5 minutes.  

 Coffee Cake                     Source: Esther Nagel, friend of Anita Feick

  •  3 tbsp butter  
  • 1/3 cup sugar  
  • 1   egg  
  • 1 cup flour  
  • 2 tsp baking powder  
  • ½ cup orange juice
  1. Sprinkle with nuts and brown sugar and orange marmalade or use a streusel topping.
  2. Bake 375 degrees for 20 minutes.

 Confectioner's Frosting

  • 4 cups confectioner's sugar  
  • ¼ lb butter  
  • 1 tsp vanilla
  • food coloring
  • heavy cream

Beat butter, add sugar, add vanilla, and food coloring.

If too thick, add heavy cream.  

 Minute Fudge Frosting                         Recipe Source: Anita Feick  

Mom made this one evening for over ice cream (hot fudge) and accidentally cooked it too long. It hardened into a sticky sauce over the ice cream. From then on, we all wanted "sticky sauce".  

  • 1 cup sugar  
  • 1 square baking chocolate  
  • ¼ cup butter  
  • 1/3 cup milk  
  • 1 pinch salt
  1. Put on medium fire.
  2. Bring to rolling boil and boil for one minute.
  3. Cool. Add 1/2 tsp vanilla.
  4. Beat until thick.
  5. Do not double recipe.

HOT FUDGE SAUCE:

Substitute water for the milk and add a little more.

To make it sticky boil for 2 minutes.  

 

Small Chocolate Cake                                              Recipe Source: Anita Feick  

  • 1 cup flour  
  • 1 cup sugar  
  • 3/4 tsp salt  
  • ½ tsp soda  
  • ¼ cup butter  
  • 1   egg  
  • ¼ cup milk (sweet or sour)  
  • 2 oz baking chocolate  
  • ½ cup boiling water  
  • ½ tsp vanilla
  1. Pour boiling water over chocolate (broken into pieces) in mixing bowl.
  2. Cool slightly.
  3. Add dry ingredients and butter and mix well.
  4. Add milk and egg and vanilla; mix well.
  5. Bake in a 9-inch pan at 350 degrees about ½ hour.
  6. Can double recipe and bake in oblong pan. (Bake doubled recipe for 45 minutes)

Spongers                                            Recipe Source: Great Grandma Strobel  

  • 4   eggs, well beaten  
  • 1 cup sugar  
  • 1 tsp baking powder salt flavoring  
  • 1 cup flour

Bake in slow oven.

White Mountain Icing  

This was the standard for my February birthday. A heart-shaped yellow cake with pink-White Mountain icing.  

  • ½ cup sugar  
  • ¼ cup white corn syrup  
  • 2 tbs water  
  • ¼ cup egg whites  
  • 1 tsp vanilla

White vanilla icing:

  1. Blend sugar, syrup, water in saucepan.
  2. Boil rapidly until mixture spins a 5 to 8" thread (242 degrees on candy thermometer).
  3. When mixture begins to boil, beat egg whites until stiff enough to stand in peaks.
  4. Pour hot syrup in thin steady stream into beaten whites, beating constantly with rotary or electric beater until it stands in very stiff peaks.
  5. Blend in vanilla.

Peppermint pink icing:

  1. Fold in, after beating, ½ tsp peppermint extract or 1 stick crushed peppermint candy.