• What's Cookin'? with Louise Barnisky

    • What’s Cookin’?

    October 5, 2016

    Italian Cream Cake
    Charleen Howard
    1 stick butter
    1/2 cup shortening
    2 cups sugar
    5 egg yolks
    2 cups flour
    1 tsp. soda
    1 cup buttermilk
    1 tsp. vanilla
    1 small can angel flake coconut
    1 cup chopped nuts
    5 egg whites.
    Cream butter, shortening and sugar; add egg yolks. Beat well.
    Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts.
    Beat egg whites until fluffy.
    Fold into mixture.
    Pour batter into 4 square baking pans which have been well greased and floured.
    Bake at 350º for 25 minutes or until done.
    FROSTING
    8 oz. cream cheese
    1/2 stick butter
    1 box confectioner’s sugar
    1 tsp. vanilla
    Beat cream cheese and butter until smooth, add sugar and beat until smooth.
    Spread on the four layers and sprinkle with nuts.

    Crock Pot Apple Butter
    Laura Jean Rittenhouse
    1 gallon applesauce
    4 cups sugar
    1 tsp. cinnamon
    1/4 tsp cloves
    2 Tbsp. vinegar
    Combine all ingredients.
    Put in crock pot and cook on high 12 to 14 hours, stirring occasionally. Cooking time depends a lot on the kind of apples used.

    Dinner Rolls
    Jane Price Sharp
    1 pkg. yeast
    1/2 cup warm water
    1 cup scalded milk
    1 cup mashed potatoes
    2/3 cup shortening
    2/3 cup sugar
    1 1/2 tsp. salt
    1 cup flour
    Several cups flour
    2 beaten eggs
    Soak yeast in 1/2 cup warm water. Add mashed potatoes, shortening, sugar and salt to the cup of scalded milk. Stir in 1 cup flour and let rise in warm place until doubled in bulk. Add 2 beaten eggs. Stir in flour until you can’t stir any more. Let rise until doubled. Roll out and cut in rounds. Brush with melted butter and fold over. Let rise and bake at 350º until brown.

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