Woolworth's Banana Roll

Ingredients:

1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder

1/8 teaspoon salt
1/2 cup (1 large) mashed ripe banana
1 tablespoon sour cream
1 teaspoon finely grated lemon zest
5 1/2 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature

Directions:

Adjust rack to lower third of oven and preheat oven to 375 degrees. Lightly grease a small area in  the center of the baking sheet with solid shortening. Line a 12 x 15-1/2 x 1/2-inch baking pan with  foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place).  Grease and flour the foil.

Sift the flour, baking soda, baking powder, and salt. Combine the mashed  banana, sour cream and lemon zest in a small bowl.

Using an electric mixer, cream the butter until it is smooth and lighter in color. Add the sugar and  scrape the mixture clinging to the sides into the center of the bowl.

Continue to cream until the mixture is light and fluffy. Add the egg and continue to beat until the mixture is quite fluffy. Add half of the flour mixture until blended. Then add the banana mixture, blending well. Add the remaining flour mixture, blending until smooth.  Scoop the thick batter onto five different areas over two-thirds of the prepared baking sheet. With a  metal spatula, spread and coax the batter to cover the two-third of the sheet. Now extend it to the  rest of the sheet in as even a layer as possible.

Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center.  Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking  to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release the foil from the pan's edges. Lifting up on the flaps, transfer it to a large rack to cool. Place a sheet of foil over  the cake, and manipulate the foil in a tent fashion. Cool for 30 minutes, then proceed to assemble the roll.

Spread the cream evenly over the cake with a rubber spatula, up to 1-inch before reaching the long end farthest from you. (The cake will be rolled lengthwise. Some of the filling will move to that end as you roll.)  Begin rolling by flipping the edge of cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With  your hands, wrap some of the foil around the roll to assist you in rounding the shape as you work toward the other end of the cake.  Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it. Lift it onto a serving plate with a long, wide spatula or a baking sheet without sides.

Filling:

Combine 3/4 cup heavy cream, 2 tablespoons sour cream, 1 tablespoon sugar and 1 teaspoon  vanilla in a 1 1/2-quart mixing bowl, and whip them until it is soft, shiny, and smooth, but stiffer  than for most desserts.

Uncle Phaedrus

Banana Bundt Cake

Ingredients:


1 yellow cake mix
1 pkg. instant banana pudding
4 eggs
1/4 c. oil
1 c. water
2 bananas

Directions:

Cream bananas in mixer; add rest of ingredients and mix 1 minute. Pour in greased and floured bundt or tube pan. Bake at 350 degrees, 60 to 70 minutes.

www.cooks.com

Woolworth's Cheesecake

INGREDIENTS:


1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 (12 ounce) can Carnation evaporated milk, well chilled
1 cup graham crackers, crushed
1⁄4 cup graham crackers, crushed

DIRECTIONS:

Dissolve Jell-O in boiling water. Cool until slightly
thickened.

Beat cream cheese, sugar and lemon juice with mixer until
smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy.
Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of 9 x 13-pan with crushed Graham crackers.

Spread filling over and top with 1/4 cup more crushed
Graham crackers. Chill.

www.food.com

Kresge's Chili Burgers

Ingredients:

6 pounds ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 tablespoons chili powder
4 tablespoons paprika
2 tablespoon salt
1 tablespoon pepper

Directions:

Brown ground beef with onions in large skillet, drain fat. Stir in remaining ingredients and simmer on low an hour, or until liquid has evaporated. Serve on buns. Makes 12 servings.

Peanut Butter & Banana Sandwiches

Ingredients:

2 large bananas
6 slices white bread
1 stick (1/2 cup) butter
1 cup peanut butter

Directions:

Peel and mash bananas.  Mix peanut butter with banana, thoroughly.  Toast bread lightly and spread mix on bread.  Melt butter in skillet
and brown sandwiches on each side slowly, until golden brown.

Elvis Presley

Five Flavor Pound Cake

INGREDIENTS:


Cake:

1 cup butter, softened
1⁄2 cup shortening
3 cups granulated sugar
5 eggs, beaten
3 cups all-purpose flour
1⁄2 teaspoon baking powder
1 pinch salt
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract
Glaze
1⁄2 cup white sugar
1⁄4 cup water
1⁄2 teaspoon coconut extract
1⁄2 teaspoon rum extract
1⁄2 teaspoon butter flavor extract
1⁄2 teaspoon lemon extract
1⁄2 teaspoon vanilla extract


DIRECTIONS:

Preheat oven to 325°F.
Grease a 10-inch tube or Bundt cake pan.

In small bowl, combine flour, baking powder and salt; set aside.

In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.

In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
Add eggs one at a time and beat until smooth.

Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.

Spoon mixture into prepared pan.

Bake for 1 1/2 hours, or until cake tests done.

Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).

Slowly spoon remaining glaze onto top of hot cake.

Cool completely before serving.

To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.

Bring to a boil, stirring until sugar is dissolved.

Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.

Magnolia Beauregard (Madea), my maternal great-grandmother, loved making this cake.

www.food.com

Maraschino Cherry Sauce

Ingredients:


2/3 cup boiling water
1/4 cup Maraschino cherries, cut in halves
1/3 cup sugar
2 tablespoons corn-starch
1/2 cup Maraschino syrup
1/2 tablespoon butter

Directions:

Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter.

NOTES:

Emma Revels (Mamadoit), my paternal grandmother, would use red and green cherries for Christmas ham.  It was poured over the ham the last 30 minutes of baking.

Boston Cooking School

Classic Red Velvet Cake

Ingredients:

Cake:

2 1/2
cups Gold Medal™ all-purpose flour
1 1/2
cups sugar
2
tablespoons unsweetened baking cocoa
1
tablespoon baking powder
1
teaspoon salt
1 1/2
cups vegetable oil
1
cup buttermilk
1
teaspoon vanilla
1
bottle (1 oz) red food color
2
eggs

Frosting:

1/2
cup Gold Medal™ all-purpose flour
1 1/2
cups milk
1 1/2
cups sugar
1 1/2
cups butter, softened
1
tablespoon vanilla

Directions:

1. Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.

2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.

3. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

4. In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

www.bettycrocker.com



Butter Roux Frosting

INGREDIENTS:

1 cup Whole Milk
3 TB All Purpose Flour
A pinch of Salt
1 cup unsalted Butter
1 cup Granulated Sugar
1 tsp Vanilla extract

DIRECTIONS:

Whisk flour into milk and place over medium heat in a small sauce pan.

Cook mixture until thickened, whisking constantly.

Remove from heat and whisk in the salt.

Pour into a clean bowl and cover with plastic wrap on the surface. (This will stop the cooking and the plastic will prevent crusting).

Set aside to cool slightly.
In a stand mixer, begin creaming the butter and sugar until fluffy.

Add vanilla extract and mix to combine.

When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.

Slowly but surely the gluten will pull in the butter into a pseudo emulsion.

You should have an extremely fluffy, light and buttery frosting when completed.

NOTES:

The Traditional frosting for Red Velvet cake, Ermine is also known as Boiled Milk or Butter Roux Frosting.
It has a boiled milk and flour base that is added to creamed butter and sugar. This gives you a rich but light taste with an ermine-like mouth feel, thus the name. Not quite a butter creme, but close. It's really quite a unique and delicious type of frosting, but does need to be refrigerated though as it does not stand up well to temps above 70 degrees.
I am sure this is part of the reason that it has been forsaken for the more modern Cream Cheese frosting (Which I LOVE on Carrot Carrot cake).

www.culinaryalchemist.com