Recipes of the Deep South
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Recipes of the Deep South
Alabama, Florida, Georgia, Mississippi
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1-2-3-4 Cake
This recipe was passed on to me from my mother, who got it from her mother, and my grandmother got it from her mother. I have no idea of it's origin or how old it actually is. My great grandmother was born in 1867, so I would say it is approximately 100 years old.

Ingredients
1 cup of butter, has to be butter, everytime I have tried to use margarine the cake has fallen.
2 cups of sugar
3 cups of flour sifted with 3 Tablespoons of baking powder and 1 teaspoon of salt.(self rising flour may be substituted, do not use the baking powder or salt)
4 eggs
about 3/4 cup of milk or just enough to make it the right consistency.
1 Tablespoon vanilla extract

Directions

Preheat oven to 350 degrees, if using glass pan 325.
Cream butter, add sugar, mix thoroughly. Add eggs one at a time, mixing thoroughly after each. Sift all remaining dry ingredients together. Slowly add about 1/3 of the flour mixing thoroughly, then add about 1/3 the milk. Continue til all the flour and milk are added. Continue to beat for about 2 minutes, then add the vanilla extract and mix thoroughly. Pour into a greased lightly floured 13"x9" pan or 3 8" or 9" cake pans. Bake about 25 - 35 minutes for round cake pans, 35 - 45 minutes or until when tested with a toothpick stuck in center of cake the toothpick comes out clean. Cool for about 10 minutes and remove from pan. May be frosted or eaten plain. A 7 Minute Frosting or Boiled Frosting is excellant with this cake.

Submitted by:Laverne Tornow, May 2003
Boiled Icing
This recipe is also from my grandmother and its origin is unknown and boiled icing is what she called it, but it is a very basic White Frosting.

Ingredients

2 cups sugar
1/2 cup White Karo Syrup
1/4 teaspoon cream of tartar
1/2 cup water
2 eggwhites
1/2 teaspoon of vanilla

Directions

Combine sugar, cream of tartar, syrup and water. Boil until it spins a long thread. Beat Eggwhites while syrup is cooking. Pour the syrup over eggwhites; beat until it is spreading consistency. Spread between layers and on the top and sides.


Submitted by:Laverne Tornow, May 2003
Crackling Corn Bread
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