Tag Archives: Buffalo

A vintage recipe for Peach Marlow

One of the things I have discovered about vintage recipes is that sometimes measurements can be optional. I wonder- just what sized marshmallows are intended for this recipe. I think it would be safe to assume that this recipe for Peach Marlow would use the traditional size of marshmallows (that we use for s’mores) and neither the giant ones sold today or the little ones. Another thing I’ve discovered is how they will leave out instructions- here we have the example of assuming that people already know how to whip cream and that they are doing it while allowing the peach/ marshmallow mixture to cool. (Of course NOW I’ve discovered a typo in the PDFs I created… sighs… back to fixing that)

Peach Marlow

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: marshmallow, peaches
Author: Laura M. Rischman, Director Home Service Bureau

Ingredients

  • 20 marshmallows
  • 1 cup crushed peaches
  • ¼ cup water
  • ½ pint whipping cream
  • 3 Tbs sugar

Instructions

  • Sprinkle the crushed peaches with sugar and let stand while the marshmallows and water are steaming.
  • When the liquid stage is reached, add the sweetended peaches and allow to cool.
  • When quite cold and slightly stiffened, carefully combine with the cream that has been whipped stiff.
  • Pour into trays and freeze.

Notes

If it is desired to use canned peaches instead of fresh fruit, use ½ cup from the juice instead of the water, only 18 marshmallows, omit the sugar and add ½ tsp vanilla. Follow the instructions as above.

BIENENSTICK (GERMAN CAKE)

Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).

bienenstick

BIENENSTICK German Cake with pudding filling

Print Recipe
Course after church coffee hour, cake, Dessert
Cuisine German
Keyword cake
Cook Time 28 minutes
Author Mrs. David Dougall

Equipment

  • spring form pan

Ingredients

Cake:

  • ¼ pound butter unsalted
  • cup flour
  • 3 – 5 tablespoons milk
  • ½ cup white sugar
  • 2 eggs
  • 3 teaspoons baking powder

Filling:

  • ¼ pound of butter unsalted
  • 1 cup milk
  • ½ package pudding powder vanilla
  • ¼ cup white sugar

Topping:

  • cups walnuts or almonds chopped
  • 2 – 3 tablespoons milk
  • ¼ pound butter unsalted
  • cup sugar white

Instructions

Cake:

  • Mix butter until creamy, add slowly eggs & sugar.
  • Mix baking powder into flour, start adding flour together with milk slowly into mixture.
  • Put dough in spring form pan.

Topping:

  • Melt butter in sauce pan together with sugar & milk, add almonds or walnuts & bring to a boil.
  • Let mixture cool off.
  • If mixture gets too hard, add more milk.
  • Put cooled mixture evenly on top of cake.
  • Bake 30 to 40 minutes at 375“, preheat oven.
  • After cake is cold, cut into two layers.
  • Put filling in between two layers.

Filling:

  • Mix pudding powder, sugar & 4 tablespoons of milk.
  • Be sure mixture is smooth.
  • Bring remaining milk to a boil, remove from stove & add mixture slowly, stirring constantly.
  • Put back on stove & bring to a second boil, while pudding cools off, mix butter until creamy.
  • Butter & pudding must have exactly the same temperature.
  • Mix pudding into the butter.
  • Put filling in between layers.

South Buffalo Cake (who knew that there was a cake specific to South Buffalo?)

Today in things I had not heard of until today- the South Buffalo Cake. Who knew that there was a cake named after a neighborhood here in the 716. I don’t know what makes this particular cake so special to South Buffalo (to play along with stereotypes there is nothing Irish about it). I was only able to find two other hits with the name of this recipe- one (with a chocolate glaze) was on another recipe website and the other was someone asking about it.

One of the key things to remember when doing baking is to use the correct type of flour for the recipe. Cake flour (which is what is called for in this recipe) has a lower protein content (10%) than all-purpose (King Arthur is 11.7%) and bread flour (King Arthur is 12.7%)

South Buffalo Cake

Cook Time1 hour
Course: after church coffee hour, cake, Dessert
Cuisine: American
Keyword: cake, dessert
Author: Mrs. E, Grobe Miller

Ingredients

  • 5 eggs
  • 2 cups sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 cups cake flour
  • 1 cup water
  • 1 tsp vanilla

Instructions

  • Separate eggs.
  • Beat whites until stiff and fine grained, then gradually beat in 1 cup sugar.
  • Beat yolks until very light and to yolks add the second cup of sugar and the vanilla.
  • Sift flour, baking powder, and salt, add to yolks alternatively with the water, continue to beat.
  • Fold in egg whites and mix carefully.
  • Pour into ungreased cake pan.
  • Bake in a 350° oven for about 1 hour, then turn heat off and continue to bake for about 15 minutes more.
  • Remove from oven, invert and let hang until nearly cool, then loosen and pull from pan.

What time is it? It’s Fruit Cake Time!

Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.

Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).

The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollen fruitcakes.

Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.

Via Wikipedia

FRUIT CAKE

Course: booze, Dessert
Keyword: 21+, alcohol, christmas, fruit cake

Ingredients

  • 1 pound butter room temperature
  • 2 cups sugar
  • 10 eggs room temperature
  • 3 cups sifted flour
  • 2 teaspoons vanilla or ¼ cup brandy
  • 1 pound green glazed pineapple
  • 1 pound yellow glazed pineapple
  • 1 pound red glazed cherries whole
  • 1 pound walnut halves
  • 1 pound pecan halves
  • 1/4 cup sifted flour

Instructions

  • Cream butter and sugar,
  • Add eggs one at a time, beating after each addition.
  • Gradually add 3 cups flour; add flavoring.
  • Beat until creamy and well blended.
  • Cut pineapple into ½" pieces.
  • Toss pineapple, whole cherries, and nuts together with 1/4 cup flour.
  • Add floured fruits and nuts to the creamed batter and mix well.
  • Pour batter into two 9 x 5 x 3-inch brown paper-lined, greased loaf pans or 3 smaller loaf pans,
  • Place in the oven along with a pan of water which has been placed on the bottom rack.
  • Bake at 250°F for 2½ hours or at 225°F for 2½ hours if using glass loaf pans,
  • When baked, remove from pans and spoon more brandy over the cakes (optional ).