Rum Raisin Cake (old recipe)

cake 2

The recipe has been figured out! I found several versions of the recipe, but none had rum in it…after some checking around and looking hard at my mom’s handwriting, I was able to decipher the rum was used to soak the raisins before adding to the recipe, also, I did make some changes in the directions and order of ingredients, but the recipe is basically the same as the one my mom wrote. This recipe was much used with many blotches and even some flour and grease stains on the paper. If you are a raisin lover or not I think you will enjoy this recipe…it is easy, rich, decadent, and delicious!

Rum Raisin Cake

1/2 cup rum
1 cup raisins
1/4 cup molasses
1 cup brown sugar brown
1 cup water
1/4 cup orange juice
1/4 cup butter
1/4 cup shortening
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp. cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup walnuts (optional)

Pre-heat oven to 300. Prepare baking pan, square 8 x 8, by buttering and flouring.

Put raisins and rum in small pan and heat to warm rum, then set aside for 1 hour for raisins to soften and plump.

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Combine brown sugar, molasses, water, orange juice, butter, and shortening in pot large enough to hold all ingredients, add raisins (you can drain raisins, but I add what little liquid is left in pan.) and bring to a boil, boil for 4 minutes. Remove heat and cool completely.
Sugar, syrup, butter raising boiling

Sift flour, baking soda, baking powder, cinnamon, soda, nutmeg, and salt together. Stir into cooled raisin sugar mixture and mix until smooth. Add walnuts if using. Pour into the prepared baking pan.

Dry ingredients

Mixing flour into sugar rainin mix

all mixed n ready.

In the dish ready to bake

The recipe called for 1 1/2 hours back time,but with my oven it was only 45 minutes, test with toothpick inserted, if it comes out clean cake is done, if not bake a few minutes more and test again. Cake will appear sticky/moist on top. Let cool 10 minutes in pan then gently remove to wire rack to cool. Can be served warm or wrapped and stored in fridge over night. Bring to room temperature or warm in low oven if you prefer.

done cake

Glaze

Just before serving make glaze: 3 cups confectioners sugar
1/4 cup orange juice,water, or milk
if using water or milk add 1 tsp. vanilla extract or rum extract
Whisk together till smooth then pour over cake.

My family prefers vanilla flavored glaze so I used milk and vanilla extract.

glaze

Can also glaze cake when hot out of over, we love it this way. Sometimes mom would take a fork and poke holes all over the cake. The glaze would soak in and was very delicious. This is my preferred method.

Forked

glazed

Can keep up to 1 week in fridge, but it never made it passed one day in our house! Make this and make it soon! Great cake for holidays and other special occasions. You won’t be disappointed, in fact, you will want to eat every crumb off the plate, definitely finger licking good worthy!!
Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)

Found…Recipe…but…

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I have found a handwritten recipe, a favorite treat from my childhood, by my mom! Problem is my moms handwriting is very hard to read…Her writing is very small, very pointy, and on an extreme slant making deciphering what is written quite the challenge. I am determined to figure it out today. It is a cake, using boiled sugar, raisins, and rum. Mom would make it and we could hardly contain ourselves as we walked down the street towards home after school as we could smell it a half a block away. Keeping my fingers crossed I can do it. I may have to dive into some old recipe books to figure it all out, but it will be well worth the time and effort. So, here’s to cake and the finger licking glaze atop it!

Homity Pie via 1940’s Experiment

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I collect recipes of all kinds, so last night I pulled out one I found on a blog I follow, 1940’s Experiment, http://1940sexperiment.wordpress.com/. I thought the picture posted and the recipe looked and sounded delicious. I was not disappointed at all.

I did make a few changes in the recipe…I didn’t have 2 large leeks as called, for so I used 1 leek and 1 large onion, plus 1/4 cup of chopped celery. I also added and extra egg yolk. This pie was so easy to make and my family loved it. Give it a try, I promise it is finger licking good!

Homity Pie

6 Medium potatoes
1 large leeks
1 large onion
1/4 cup chopped celery
1 eating apple, cored and chopped into small cubes
2 cloves garlic (chopped finely)
1 egg + 1 egg yolk
1 stick butter or margarine (generous), can use more if you like
4-8 oz cheese (use more if you have lots to spare)
fresh or dried thyme (to your own taste)
salt and pepper (to your own taste)
Shortcrust pastry made with 6 oz flour and 3 oz fat

Directions;
Make the shortcrust pastry using plain flour and 3 oz fat, such as shortening or butter. Rub butter into flour to make crumbly, add 1 T water to help hold together. Roll the dough out to fit into a greased pie dish, bake in preheated 350 over for 10 minutes or so to half cook.

Leave skins on your potatoes and cut into cubes, place in boiling water and simmer until tender, drain. Chop up leeks, onion and garlic and saute in a pan to caramelize onions and leeks (with butter). Add plenty of thyme (1 tsp. or so) and the chopped apple and toss.
Add potatoes to pan of leeks, 1 egg + 1 egg yolk, whisked, add more butter and 3 oz of the grated cheese and loosely mix, add in lots of salt and pepper until it tastes good!

Dollop mixture into the pie dish on top of the pastry, then top with 5 oz of cheese (or more if you have more to your liking.), a sprinkle more of thyme and pepper.

Bake at 350 until the top is browned
Remove and leave to cool a bit before serving

8 generous servings

Grab a slice and enjoy!

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Did I mention this can be eaten at room temp or even cold, so it really is a great picnic take along.

Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)

Repost-Initial blog post…

I thought it appropriate to re-post my first ever post on this blog…since I have been away for such a time it just seemed the thing to do.

“Welcome to my first blog post!”

“What is From Scratch to Finger Licking Good? Well, simply put it is a blog about my adventures and misadventures in cooking and my daily life. You might find a recipe or story, some pictures and some links, and last but not least a laugh or two or three. Anyway, I am just getting started so I do hope you will give me a bit of rope. I will get better. So, here is to licking your fingers, the bowl, and the beaters!”

ONWARD HO!

I’m Back!!

It’s been awhile, but I am back, finally…So many things, mainly life and it’s idiosyncrasies, got in the way or I let them get in the way, but today I am back and soon there will be more deliciousness, more fun, more life, more, more, more to follow. So stay tuned won’t you please. I promise more From scratch to finger linking good in the day to come.

Who? What? When? Why? Where?

Who would commit such a horrible act against the most innocent? Why would a person do such a horrible thing? When did this persons world become so unbearable he felt had not choice but to inflict his misery on these children and their families. Why? Dear Lord Why? Where will his soul lie?

I asked these questions to myself, but no answers came. I don’t believe we will ever know the answers to these questions, the answers died when the young man ended his own life.

I feel such pain for the families who have lost loved ones, for the community at large, for the children of this country. I am lucky, my children are safe, but when they returned to school, Monday, they returned to a school with security guards, 2 off duty police officers, roaming the campus. My girls seem not to be bothered by their presence nor comforted. A community, Bartlesville, Oklahoma, not far from us, has shut its doors early for Christmas break due to a credible threat. A young man was arrested on Friday for planning a Columbine type massacre. He was turned in by someone he tried to recruit to help him. I have to wonder how many more are out there, just waiting for their moment and I wonder will it happen in my children’s school? My inclination was to keep them home, but what good would that do? None really except to comfort a mother, me.

I will never understand why? I don’t think we can understand why. Oh, the experts will tell us what they believe to be the reasons why, but in reality they are only guessing, like the rest of us are guessing. The best we can do is to continue on.

TIMBER!!!

TIMBER!!!

At 3 am I arose to a clatter, I ran to the living room to see what was the matter, and what to my sleepy eyes did I see, but my downed Christmas tree. There were baubles, candy canes, and pine needles galore, all strewn about my carpeted floor. I took a deep breath and gave a sigh, this was not good I could see through my sleepy eyes. So, back to bed I went cuz I knew it didn’t matter I would clean up the mess a few hour later.

Corny I know, but I had to do it.
The tree survived as did the lights, ornaments, and only a few broken candy canes. I am sure my kids will make quick work of those broken canes sticky fingers and all…As we all know sticky fingers are finger licking good!

The Tree Is Up!

Yes, the tree is up, Christmas tree that is. It’s a beauty, compliments of our daughter and her husband, who are in the middle of moving and did not want to put a tree up this year. Every year they go to a tree farm  to pick one out. We usually go to a lot to pick ours out. This year we have a very fresh tree indeed. Our daughters put the lights on then we all added bulbs and what not. I love our mishmash tree decorations.Image

Honey Crinkles

Honey Crinkles

These cookies are so easy. They take hardly anytime at all. Also a good first cookie for younger bakers. The honey flavor is out of this world. I have to warn you though, these are very sweet, you could cut down on one or both sugars a bit if you want, the choice is yours. In the picture I have split open one of these babies, as you can see they are very moist inside and chewy too. Enjoy with a glass of milk or a hot cup of coffee or tea if you prefer.

Honey Crinkles

1/2 Cup Butter, softened
1 Cup Sugar
1/3 Cup Honey
1/2 Cup Brown Sugar
1 egg
2 Cups Flour
2 tsp. Baking Soda
1/2 tsp. Ginger
1 tsp. Cinnamon
1/4tsp. Salt

Preheat oven to 350.

Cream together butter, sugars, and honey till smooth. Add egg and mix till well combined. Add dry ingredients and mix well. Dough will be soft. At this point you can either proceed with rolling into balls, about 1 to 1 1/2 inches, then rolling in sugar amd placing on ungreased cookie sheet or you could put dough in fridge so it will be less sticky. If you are anything like my family you won’t mind the dough on your fingers and hands. That’s right, finger licking good!
Bake in your preheated 350 degree oven for 12 minutes, bottoms and edges will be lightly browned. Let stand on sheet 1 minute then remove to wire rack to finish cooling.

These freeze well. Simply put in freezer bag after completely cooled, remove as much air as possible, seal and place in freezer.

Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)

Cinnamon Sugar Biscuits

Cinnamon Sugar Biscuits

These are one of my families favorite weekend morning breakfast treats. They gobble them up almost as fast as I can put them on the table. Did I mention they are super easy to make? Well, they are super easy to make, 15 minutes max.

Biscuits: Cinnamon Sugar
1 3/4 cups All Purpose Flour
1Tbs. Baking Powder
1/2 tsp. Salt
1/3 cup Stick Margarine or Shortening
3/4 cup Milk, Half n Half, or Cream

Preheat oven to 350. Put measured dry ingredients in bowl with butter, using a fork or pastry blender, cut in butter until it resembles course crumbles. Add milk and stir till a dough is formed. Put out onto lightly floured surface and knead 15 or so times till smooth. With your hands pat out to about 1/2 inch thickness. Using a 2 inch cookie cutter, lid, or whatever else you have cut out. Dip cutter in flour to help prevent sticking. Re-pat dough as needed till all used up. You should have about 16 rounds.

Cinnamon Sugar

1/2 cup sugar and 1 or 2 tbs. cinnamon, depending on how sweet you like yours.
Combine Cinnamon and sugar.

You will also need 1/3 Stick Melted butter

Now the fun part. Melt 1/3 stick butter in bowl. Dip each biscuit into butter till completely covered then do a quick drip then drop into cinnamon sugar covering all sides. Place on ungreased baking sheet, about an inch apart. Take a knife and score the tops if you like. Put in oven and bake 10 minutes. Viola! Scrumptious and quick.

Kids really like doing the butter dipping and then cinnamon sugar dipping. Plus they can lick their fingers. It’s all in the family so finger licking is ok, right? 🙂

Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)