Guest blogger Kristin used this old recipe from my mother’s recipe box.
I posted about my old Throwback Recipe Blog which I abandoned but 62 El Salvadorians found recently. No one else seems to be able to access it. I was able to screenshot the post of the Rhubarb Cake Recipe. I don’t even know who Beth Boettner is/was.
Rhubarb. You either love it or not.
Would vanilla ice cream or a bit of cream complement the taste? Hmmmmmm
Here’s the old blog address. Throwback Recipes Blog Let me know if you can get to it
Five years ago I tried to create a recipe blog from my grandmother’s wooden recipe box and my mother’s recipe cards. I’d forgotten all about it until today when I got a notice from WordPress. Try this link to the blog A friend wrote she had trouble
getting to it
I didn’t stick with this blog for very long.
There were SIX followers. Throwback seemed as if the recipes weren’t really relevant nowadays.
It stopped seeming like such a cool idea.
But today I got a notice “Your stats are BOOMING!” On the Throwback Recipes blog. Rhubarb Cake recipe and the home page
And 65 hits (that’s booming after zero) are from El Salvador, 2 are from United States and 1 from Australia. And in just ONE hour.
So thought I would share about my abandoned blog that got rediscovered today.
Did you ever start a blog and abandon it?
It’s always nice to receive those notices from WordPress.
Here is the Chocolate Pound Cake recipe my mother made
Fun weekly photo challenge Jen H.
He was headed to Enrico’s Biscotti Company. I was headed to Ohio.
Wait, may I take your photo? I wanted to get out the real camera, not the phone.
I was parked just in front of his truck
He was so nice. His name’s Matt. He baked these down on 31st Street and was bringing them to Enrico’s Biscotti. If you saw the movie The Bread My Sweet/ A Wedding for Bella, you’ve been inside bakery.
And this is the part you are never going to believe.
I watched that very movie (renamed A Wedding for Bella) not twelve hours before I ran into Matt taking the croissants to the same bakery in the film. If you click on the title above you can read Roger Ebert’s review. All filmed in Pittsburgh, right in the Strip District.
Matt and his Freshly Baked Croissants.
You can see the sign for Enrico’s on Penn Avenue in this shot as I got into my car.
Did some research for a Portuguese dessert and this cake came up in two places. Recipe for Orange-Olive Oil Cake.
I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know.
Zested three oranges and squeezed four to get 1 1/2 c of juice.
Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours.
Make it at least a day before serving. I did.
Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.
Four of the grandchildren are visiting for the weekend, along with their parents. Saturday night we had dinner and guests. Aunt Georgeann came to see how they’d grown. She arrived with a big pink box.
She knew there was almond, lemon, red velvet, and a carrot cake with the sliver of candied ginger, plus two chocolate with espresso frosting. A dozen sweet cakes.We needed a key but came up with a solution.
She’d stopped off in Regent Square at Vanilla Pastry Studio Molly gave me this birthday gift of a Rooster Harkerware piece just yesterday.
Aunt Georgeann cut them in half so the kids could decide what they wanted to eat. It was fun to try the different flavors.
I took one of the leftovers and put it on a cupcake stand Joanne gave me years ago.
Practicing my food photography.
JJBegonias post of Marian Burros Plum Torte has inspired many to bake one.
My friend Roberta made a couple and gave me one she baked but unfortunately Steve and I ate it without thinking about photographing it,
I made one for my friend Josie’s parents and then her sister Carol made one and Josie sent me a photo of it on the phone. Looks like they paired it with a cup of coffee. Mmmm.
Then here is the one I made
If you’ve been following the blog since the beginning, you might remember the photos and recipes.On several occasions, I’ve posted our “go to” birthday cake recipes.
My sister got me the one Swan’s Down vintage cake pan in Omak, Washington when were visiting our brother one summer.
I did mail a birthday card to my sister. (Unusual for me that it wasn’t belated)
Happy Day Cake Recipe-
For Birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing. My mother would put the saucepan into a sink of cold water and then beat it by hand once it cooled. I can hear the ring of the metal loop at the end of the pan’s handle. And as I remember it she added a dash of vanilla extract. My dad would pour milk over a slice and eat it with a spoon. Cake and frosting recipes below photo.
Happy Day Cake
2½ cups sifted cake flour
1½ cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening, at room temperature
1 cup milk
1 tsp. vanilla extract
Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.
This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
p.s. Last year I mailed an actual cake but this year it will be virtual
Thursday I shared a blog post with my friend Roberta. It was from a blog I follow-(http://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the post.
Roberta made it that night for dinner guests.
Sent the two photos and I asked her permission to share. She’s guest blogger today. Here’s what she said-
I made it with apricots since there were no Italian prune plums at the market, but otherwise didn’t change a thing. I can see why people love this recipe–so easy and so good. Thanks a million–it’s a keeper! R
Check out the Plum torte post by jjbegonia to see her beautiful plum torte photos and recipe which inspired the apricot torte!