Sweetie Staff Recipes

 Submitted by Linda Hundt

Here is an easy version of my Grandma’s recipe 

• 1 homemade or prepared angel food cake (10”)
• 1 3.4 oz. pack of Jello instant lemon pudding
• 1 ½ C. cold milk
• 1 C. sour cream
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. grated lemon zest
• 1 8 oz. tub of whipped topping, thawed.

Tear the angel food cake into bite-size pieces. Place in a 13x9 inch pan. In a mixing bowl, combine the pudding mix, milk, sour cream, lemon juice, and zest. Beat until thickened, about two minutes. Spread over cake making sure pudding mixture is spread down and around all pieces of cake. Carefully spoon whipped topping on top. Chill at least four hours or overnight. Garnish with fresh strawberries, raspberries, or blueberries.

This time of year folks have lots of zucchini in their gardens. One way to use them, especially when they grow very large, is to make zucchini bread. This recipe was given to us by Judi Dick, one of our customers, who told us that this is the best zucchini bread recipe she’s ever had. Her tricks (which she’s sharing with all of you)… mix the ingredients together in the order shown below… and be sure to peel the zucchini before grating it.

• 2 C. sugar
• 3 eggs beaten
• ¾ C. vegetable oil
• 3 C. zucchini, peeled and grated
• 3 C. flour
• ½ tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. cinnamon
• ¾ tsp. nutmeg
• 1 tsp. vanilla
• 1 C. nuts or raisin (optional)

Mix ingredients together in the order shown in the list above... important! Grease and flour one large or two small loaf pans. Bake at 350 degrees for 45 mine (for small loaf pans) to 60 minutes (for large loaf pan.) Test doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done. Let cool, then either eat or freeze. Delicious dusted with powdered sugar or drizzled with a simple glaze.

During World War II and food rationing it was difficult to gather together all the ingredients to make a cake. War cakes provided many alternative ingredients so folks could make one with what they had on hand, or what was available at their local grocery. War cakes are always skimpy on sugar, as it was difficult to get even on the best of days, but the cake is sweetened by the addition of dried fruit.
 

“War cake is an honest cake and one loved by hungry children. And I am not ashamed of having loved it…” – M.F.K. Fisher 

• ½ C. shortening (butter was difficult to obtain during the war)
• 1 tsp. cinnamon
• 1 tsp. either cloves or ginger (or other spices you like)
• 1 C. chopped dried fruit (raisins, figs, prunes, apricots, cherries, or dates)
• 1 C. sugar (either brown or white)
• 1 C. water (milk was rationed and often available only for children)
• 2 C. flour (white or whole wheat)
• ¼ tsp. baking soda
• 2 tsp. baking powder 

Sift together the flour, baking soda, and baking powder. Place water, shortening, spices, sugar, and chopped fruit in a sauce pan and bring them to a boil. Reduce heat to medium and cook for 5 minutes. Cool mixture thoroughly. When cool, add to flour mixture. Pour into greased loaf pan and bake at 325-350 degrees about 45 minutes, or until a toothpick inserted in the center comes out clean.