Spanish Soufflé

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Betty Osgood Woodburne

1/4 c. butter
2 T. sugar
1/2 c. bread crumbs
3 eggs, separated
1 c. milk
1/2 tsp. vanilla

Melt butter. Add crumbs and cook until slightly browned, stirring often. Add milk and sugar. Cook 20 minutes in double boiler: Remove from heat. Add unbeaten yolk of eggs. Fold in beaten whites and vanilla. Pour into buttered baking dish, leaving it 3/4 full. Set in pan of hot water and bake in 350 degree oven until firm, approximately 1/2 hour. Serve hot with cream. Serves 5.

Sailor's Duff, An Old New England Recipe

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Lydia Richardson Bates

For duff:
1 egg well beaten
1 tsp. soda, dissolved in 1 T. water
2 T. sugar
1/2 c. molasses
1 1/ 2 c. cake flour
2 T. melted butter
1 tsp. baking powder
1/2 c. boiling water

For sauce:
1/2 c. butter
3 T. sweet cream
1/2 c. sugar
1/2 tsp. vanilla

Mix ingredients in order. Pour into greased tin which can be uses as steamer. Cover with foil and steam one hour. (I use pressure cooker with gauge off.) Serve with sauce. For sauce: Stir over hot water till blended.

Praline Gingerbread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Edith Riley Baubie

1 pkg. Betty Crocker ginger-bread mix
1/ 4 c. melted butter or margarine
2 T. water
1/2 c. brown sugar
1/2 c. pecans
2 T. flour
1/2 tsp. cinnamon

Bake the gingerbread mix. Mix together rest of ingredients and add to top of hot gingerbread. Bake at 375 degrees for 5 minutes. Top with whipped cream.

Individual Cheese Cakes

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Barbara Brown Knauss

2 (8oz.) pkgs cream cheese, softened
3 eggs
18 vanilla wafers
3/4 c. sugar
Can fruit filling

Put vanilla wafers in cupcake papers. Mix together softened cream cheese, sugar, and eggs. Pour into cup papers 3/4 full. Bake at 350 degrees for 15-18 minutes. As cheese cakes cool, they will settle. Top with fruit topping. Keep refrigerated.

Upside Down Cake

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Mona Seeling Stolz

1 can (1 lb.) apricots, pineapple, or peaches
2 T. rum
2/3 c. brown sugar
2/3 stick butter
Maraschino cherries
2 T. juice from canned fruit
1 box (1 layer) white or yellow cake mix (substitute 1 egg and milk for water when preparing)

Drain fruit and set juice aside. In a 9 inch round, 2 inch deep pan, melt butter; add sugar and fruit syrup. Stir until sugar melts. Arrange fruit in pan. Prepare cake mix and pour evenly over fruit. Bake in 350 degree oven for about 40 minutes; until knife in center comes out clean. Turn on plate immediately but wait a few minutes before lifting off baking pan. Sprinkle top with rum. Serve with vanilla ice cream or whipped cream.

Rum Cake

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Anne Pyne Cowley

For cake:
1 c. chopped nuts, pecans or walnuts
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz) vanilla pudding mix (Jello)
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum

Glaze:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. rum

Grease and flour 10 inch bundt or tube pan. Sprinkle with nuts. Mix rest of cake ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool, invert on plate. Prick top with fork and drizzle with glaze. Decorate with whipped cream, cherries and grapes dusted with icing sugar.

For glaze: melt butter, add rest, boil 5 minutes, stirring constantly. Remove from heat and add rum.

Mrs. Shaw's Old Fashioned Shortcake

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Doris Cross Fraker

1/2 c. sugar
1/2 c. shortening
2 c. flour
1 egg
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
1 tsp. vanilla

Sift first four ingredients together. Cut in shortening and add unbeaten egg, milk and vanilla all at once. Mix with fork. Batter will be quite thick. Bake in greased round 9 inch pan at 350 degrees for 30 minutes. Serve warm with fruit and whipped cream.

Louise Lohman's Noby Cake

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helmreich

1 c. sugar
1/2 tsp. nutmeg
2 T. butter or margarine
1/2 tsp. salt
1 egg
3 c. apples, diced
1/2 tsp. cinnamon
1 c. flour, sifted
1 tsp. baking soda
1/2 c. nuts, chopped

Cream together butter and sugar. Add rest of ingredients. Bake 35 minutes in a 350 degree oven. Serve with whipped cream, ice cream or any sauce. Serves 4 to 6.

Quick Loaf Cake

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Gail Schaefer Fu

1 c. sugar
1 1/2 tsp. baking powder
1 egg white, or 1 whole egg
1/2 c. raisins, or as desired
1/2 c. shortening
1 whole nutmeg, grate it
1 c. sweet milk yourself
2 c. flour (full)

Cream sugar and shortening; add egg and beat. Stir in remaining ingredients. Bake in a small tube pan at 350 degrees until tests done with toothpick

Normandie Cake

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Betty Osgood Woodburne

1/4 c. butter
1 1/2 c. milk
3 egg yolks
4 squares chocolate, melted
2 1/2 c. cake flour
2 tsp. vanilla
1 1/4 c. sugar

Cream butter. Add egg yolks, sugar, cake flour alternately with milk, chocolate and vanilla. Beat well about 2 minutes. Fold in 3 egg whites beaten with 1 1/2 cup sugar. Last; fold 2 teaspoon baking powder. Bake in 3 layers in 350 degree oven. Frost with chocolate butter frosting.

This recipe is supposed to have been purchased from the chef of the luxury diner, The Normandie.

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