Taste of Paso: Sharing "Americana" Recipes

Sharing "Americana" Recipes

Barbie Butz

Several years ago, my husband and I were coming home from Branson, Missouri, when we spotted a Case Cutlery Outlet. John has been a collector of their beautifully crafted knives for many years, so of course, we stopped. I came home with a wonderful cookbook titled W.R. Case & Sons Cookbook and Historical Companion, published in 1996. The cutlery company has been producing hand-crafted knives since 1889.

The fascination of the book is that the recipes are from members of the company at all levels and include the associate’s name, department or title, and years of service.

It also included recipes from some of the retirees, one of who had worked for the company for 70 years.

The Letter from the President, George T. Brinkley, stated, “Too often companies are viewed as buildings, products, or machines. In reality, a company consists of people — ordinary folks making a living, raising families, and doing all the things that make life worthwhile.”

He went on to say “Many of our activities seem to revolve around cooking and eating food. What we eat often says who we are. Ethnic foods, health foods, fattening foods — they all combine to define our personalities and preferences.”

The proceeds from the book were directed to Big Brothers/Big Sisters of McKean County and the McKean Literacy Team.

Cookbooks such as this are a huge part of our “Americana” and sharing recipes is a wonderful way of communicating with each other here in this country and around the world.

The following recipes from the Case book are for cakes with fun names.

Wacky Cake

Ingredients:

11⁄2 cups flour 1 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking soda 1⁄2 teaspoon salt 5 tablespoons melted butter 1 teaspoon vinegar 1 teaspoon vanilla extract 1 cup warm water

Directions:

Sift the flour, sugar, cocoa, baking soda and salt into a large bowl. Add butter, vinegar, vanilla and warm water and mix well. Pour into a nonstick 8×8-inch cake pan and bake at 350 degrees for 25 to 30 minutes or until the cake tests done. Yields 8 to 12 servings.

Whiskey Cake

Ingredients:

1 (4-ounce) package vanilla instant pudding mix 1 (2-layer) package yellow cake mix 5 eggs, beaten 2 tablespoons sour cream 1⁄2 cup whiskey 1⁄2 cup milk 3⁄4 cup vegetable oil 1 cup chopped walnuts

Directions:

Combine pudding mix, cake mix, eggs, sour cream, whiskey, milk and oil in a large bowl. Mix well. Layer batter and walnuts 1⁄2 at a time in a greased bundt pan. Stir gently with a spoon several times. Bake at 350 degrees for 1 hour. Yields 12 to 15 servings.

This next recipe is in honor of October and Pumpkin Month. Try it and I know you will receive many compliments.

A Trifle Pumpkin

Ingredients:

1 bakery angle food cake 2 cups canned pumpkin pie mix

Directions:

Cut cake into 1-inch cubes. Place pumpkin pie mix in medium bowl. Beat whipping cream in large bowl with electric mixer at medium-high speed until stiff peaks form. Spoon one-third of whipped cream into pumpkin pie mix; fold with spatula until blended. Add another third of whipped cream to pumpkin mixture; fold gently until uniform in color. Reserve remaining one-third of whipped 11⁄2 cups whipped cream black and orange sprinkles

cream for garnish. In a trifle bowl or a deep glass bowl layer cake cubes and pumpkin mixture, beginning and ending with pumpkin mixture. Spread last layer with reserved whipped cream and sprinkle black and orange decorations. Refrigerate until serving time. Makes 8-10 servings.

Enjoy October and all of the fun activities it brings.