I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 21, 2016

Black Walnut Cake

2 cups brown sugar, firmly packed
2 1/2 cups flour
2/3 cup Crisco shortening
1 cup black walnuts
1 egg
1 cup milk
1 tsp. soda

Mix sugar, flour, shortening, and walnuts well.  Reserve 1 cup for topping.  Add remaining ingredients and mix well.  Pour into prepared 9 x 13 cake pan and cover with topping.  Bake at 350 degrees for 45 minutes.

This recipe is from Bertie, a friend of Sonny and Linda Gager's, whom I met when she lived on a boat in the Bahamas.  Bertie's grandmother told her it was a favorite of  guests at a Baltimore hotel in the 1800s.  My mother loved black walnuts, which reminded her of her childhood in Iowa.  She liked to add them to pound cake.  I remember her father, my Grandpa Martin, cracking black walnuts with a hammer for me to eat.  They are very hard and have an unforgettable flavor.

 
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