GRANDMA CADDELL'S HOT CAKES
This recipe came from my grandmother, who made us hotcakes every Sunday morning. These are very lite and sweet enough to eat without syrup. She made these grapefruit-size. You could also put fruit on these and serve with no syrup as a desert. This is the only recipe our family has ever used. I made them for a friend once, and she liked them, but said they were sweet and tasted more like a crepe. Anyhow, they are quick and easy to make.
Provided by CookinAnneS
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all dry ingredients in a med. size bowl.
- Then add enough milk and stir until smooth.
- Add eggs.
- Add vanilla.
- Stir again.
- If needed, add more milk. The batter should be a bit on the thin consistency side.
- Let these set for about 5 min, and they will thicken a little.
- Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them.
- This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.
Nutrition Facts : Calories 434.7, Fat 7, SaturatedFat 3.3, Cholesterol 120.7, Sodium 451.7, Carbohydrate 79.1, Fiber 1.7, Sugar 25.5, Protein 13.1
GRANDMA'S CAKE
Grandmas are so awesome because they're sweet and make the best desserts, like rich and moist cake that is great for any occasion.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 24 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat butter and 1 cup of the sugar in large bowl with electric mixer until light and fluffy. Blend in eggs and vanilla. Add flour, cereal and baking powder; mix well. Pour into lightly greased 13x9-inch baking pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, mix remaining 1 cup sugar and water in small saucepan. Bring to boil on medium-high heat. Boil 5 minutes.
- Remove cake from oven. Immediately pour hot sugar mixture over cake. Cool cake completely in pan on wire rack. Cut into 24 squares to serve.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
GRANDMA'S HOT MILK CAKE
My mom's mom used to make this and our whole family has enjoyed it for many years My mom passed this recipe on to me and I will pass it along to my children. It is a light, moist and tasty white cake. I hope you enjoy this recipe as much as my family has!
Provided by Momma of two
Categories Dessert
Time 40m
Yield 1 cake, 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Sift together dry ingredients.
- Add butter to milk; keep hot.
- Beat eggs until thick and lemon-coloured (about 3 minutes at high speed on mixer).
- Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes.
- Quickly add flour ingredients to egg mixture; stir just until blended.
- Stir in hot milk mixture and vanilla: blend well.
- Pour into a 9 x 1 1/2 " round pan.
- Bake at 350 degrees for 25-30 minutes.
- Cool cake in pan; about 15 minutes; then remove to rack.
- Top with your favorite icing or: 1 1/2 cup icing sugar, add milk until creamy texture (about 3 tbsp) and a slpash of vanilla.
- Enjoy!
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