How To make My Inspiration Cake (1953)
CAKE: 1 c Chopped pecans
2 1/4 c Flour
1 1/2 c Sugar
4 t Baking powder
1/2 t Salt
2/3 c Shortening
1 1/4 c Milk
1 t Vanilla
4 Egg whites
2 oz Semi-sweet chocolate,
Grated FROSTING: 1/2 c Sugar
2 oz Unsweetened chocolate
1/4 c Water
1/2 c Shortening
1 t Vanilla
2 1/4 c Powdered sugar
1 T Up to ...
2 T Water
Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except egg whites and chocolate. Beat 1 1/2 minutes at medium speed. Add egg whites, beat 1 1/2 minutes. Carefully spoon 1/4 of batter into each nut-lined pan; sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully. Bake at 350 degrees for 30 to 40 minutes until golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool completely. In small saucepan, combine 1/2 c sugar, unsweetened chocolate and 1/4 c water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool. In small bowl, combine 1/2 c shortening and 1 t vanilla. Gradually add 2 c of the powdered sugar until well blended. Reserve 1/3 c white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 c powdered sugar and enough water for desired spreading consistency. To assemble cake, place one layer, nut side up on a serving plate. Spread top with about 1/2 c chocolate frosting. Top with remaining layer, nut side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.
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Retro-Cooking Wednesday * 1953 5th Grand National Contest Winner!! My Inspiration Cake
Welcome to my channel
We’re doing the the 5th Grand National Contest held in 1953 The $25,000 winner, Mrs. Bernard (Lois) Kanago, of Webster, South Dakota. Lois called her winning recipe “My Inspiration Cake.” the layers of the cake, sprinkled with grated chocolate onto the batter, covered with more batter, it produces a lovely, delicate thin layer of chocolate. The chocolate icing and pecans are sensational. Cake
1 cup chopped pecans
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 1/4 cups milk
1 teaspoon vanilla
4 egg whites
2 oz. semisweet chocolate, grated
Frosting
1/2 cup sugar
2 oz. unsweetened chocolate
1/4 cup water
1/2 cup shortening
1 teaspoon vanilla
2 1/4 cups powdered sugar
1 to 2 tablespoons water
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COOKING A 1950's CASSEROLE! VINTAGE RECIPES WITH BETTER HOMES AND GARDENS 1949 COOKBOOK!
It's time for another vintage recipe! I have my grandmother's Better Homes and Gardens Cookbook from 1949 and today we are going with a casserole! It's definitely not something I would normally make, but I wanted to give a vintage casserole a try because they were such a staple of 1950's life.
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Watch as I make and eat the quintessential most disgusting vintage dish ever: Bananas in Hollandaise sauce. Then I make it modern by....well you will just have to watch the video!
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Queen Elizabeth II's Coronation Chicken
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INGREDIENTS
For the Chicken:
4 large chicken breasts, or really any other parts that you’d like to use.
6 cups (1 ½ L) Water and 2 cups (475ml) white wine mixed in a pot.
A chopped carrot
A bouquet garni - That is a little bundle of different herbs tied together. What the herbs are are really up to you, she’s not specific, but some traditional herbs are parsley, rosemary, thyme, sage or really any other savory herbs. I would stay away from mint, because it does tend to overwhelm.
2 tablespoons Salt
3-4 peppercorns
For the Sauce:
1 Tablespoons Oil
1/2 Cup (50g) Chopped Onion
2 heaping teaspoons curry powder
1 large teaspoon tomato puree
1/2 cup (120 ml) Red Wine
6 Tablespoons (90ml) water
A bay leaf
1/2 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon pepper
2 slices lemon + a squeeze of lemon juice
1/2 tablespoon or more of apricot puree
1 3/4 cup (450 g) Mayonnaise
3 Tablespoons lightly whipped cream
LINKS TO SOURCES**
The Constance Spry Cookery Book:
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Coronation Chicken Salad: James F. Carter, CC BY-SA 2.5 via Wikimedia Commons
Coronation Chicken with Rice: cyclonebill, CC BY-SA 2.0 via Wikimedia Commons
Baguette display - Earl Canteen- By Alpha via Flickr, CC BY-NC-SA 2.0
#tastinghistory #coronation