Remember, send in your crockpot recipes. Looking for a recipe? Want to share a recipe? Ask Auntie Emo!
T.R., from Auke Bay, sent me a copy of his mother's cookbook that he put together and gave to members of his family as Christmas presents.
"I especially recommend the Waldorf Red Royal Velvet Cake. It has a cute history, a version of which I heard when I was a kid and was able to verify via the Internet during this project," T.R. said. "My mother obtained this recipe from a friend who told a story similar to the Neiman-Marcus cookie story. The stories vary a little, but basically this cake was desert at the Waldorf-Astoria Hotel in New York. (My mother's friend) asked for the recipe, which she received along with a bill of $350 (Neiman-Marcus recipe only cost $250). Like Neiman-Marcus, since they would not accept the returned recipe, she decides to 'get even' by making thousands of copies. The Neiman-Marcus story evolved in the 1970s, but the Waldorf-Astoria story dates back to the 1930s and 1940s. I ate it many times before leaving home and it is indeed a very good cake!"
Thanks you so much, T.R., for sharing your mother's recipe, and I can't wait to share others with our readers.
Waldorf Red Royal Velvet Cake
1 cup shortening or margarine
⅛ cup water
1 teaspoon vanilla
1 teaspoon salt
1 tablespoon vinegar
1½ cup sugar
⅛ cup red food coloring
2 teaspoon cocoa
2¼ cup flour
1 teaspoon soda
1 cup buttermilk
Sift salt and flour together.
Make paste of food coloring, cocoa and water.
Cream together shortening or margarine and sugar.
Add eggs to paste mixture.
Add flour and buttermilk alternately.
Add vanilla and mix.
Mix soda and vinegar together. Fold into batter quickly.
Pour batter into two 8- or 9-inch pans.
Bake at 350 degrees for about 30 minutes.
Note: Use your favorite white icing, or you can use the following:
T.R's. butter icing (1)
4 tablespoon butter
2 cups powdered sugar
3 tablespoon milk or cream
Cream butter until very soft. Add sugar gradually blending thoroughly. Add vanilla, thin with milk until right consistency to spread. Makes enough frosting for two 9-inch layers.
S.H., of Juneau said, "My sister-in-law from Montana sent this recipe to me. I don't know who Frank is, but he certainly came up with a tasty recipe. This is so delicious, you won't believe how simple it is to make." Thanks, S.H., and keep those recipes coming!
Frank's 1-2-3 Swiss Steak
1½ pounds boneless beef round steak cut into servings-size pieces
1 (½-ounce) package onion soup mix
2 (14½ ounce) cans diced tomatoes
Arrange steak in a slow cooker, sprinkle with onion soup mix. Pour diced tomatoes over top. Cover and cook on high setting for four hours. Serve over rice. Yield: four servings. • Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to firstname.lastname@example.org. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.
Juneau Empire ©2014. All Rights Reserved.