Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Craig This week, I received two recipes from Pat Coyner of Craig. We needed something sweet in the house so I got busy and made Pat's recipe for "Boy Scout Cake." Pat pointed out that there are no eggs in this recipe, and it's a good thing because I was low on eggs.
"Boy Scout Cake" is not only good, but it's easy to make, too. Besides that, Pat says you can make it right in the cake pan so it will save on dishwashing.
Preheat the oven to 350 degrees. I wasn't sure if the cake pan needed to be greased and floured, since you can mix the cake up in the pan, but I greased and floured it anyway.
The following ingredients are for a small cake. If you want to make a 9-by-11-inch cake, just double the recipe. (I doubled it and used a 9-by-13-inch cake pan.)
So, for the small cake, you'll need: 1 1/2 cups flour, 1 cup sugar, 1 teaspoon soda, 1/2 teaspoon salt, 3 tablespoons cocoa, 1/3 cup salad oil, 1 teaspoon vanilla, 1 tablespoon vinegar, and 1 cup cold water.
Mix up these dry ingredients: flour, sugar, soda, salt and cocoa. Then make three holes in the dry mix and to them add the salad oil, vanilla and vinegar. (You have to make a fairly big hole for the salad oil.) Mix well. Then pour the cold water over it all and mix well.
Bake at 350 degrees for 35 minutes.
I made a cream cheese frosting for the cake. Our family is here from out of town and the cake is nearly gone. The next time I make the cake, I'm going to try adding chopped nuts to the batter. Yummy.
Pat wrote that Jean Muhme gave the recipe to her by her sister-in-law more than 40 years ago.
Pat also sent a recipe for peanut butter cookies. It will be featured in a column soon. Thanks, Pat.
Another dessert recipe idea comes from Jana Rowe of Craig.
It's the last of the rhubarb recipes that Jana sent me. I think that "Strawberry-Rhubarb Compote" would be delicious served over cake or ice cream or great for breakfast on pancakes or waffles. Jana got this recipe from About.com.
The ingredients are: 1 pound rhubarb (between 4 and 6 stalks), 1 pint strawberries, 3/4 cup sugar and 1/3 cup orange juice.
Cut the rhubarb into half-inch slices. Hull and halve strawberries, or cut into quarters, depending on size.
Place the cut rhubarb in a large saucepan. Add sugar and orange juice. Heat on medium, bringing to a boil. Reduce heat and simmer. Add strawberries and cook fruit mixture for 10 to 12 minutes, until softened. Makes 4 cups.
Once again, thanks, Jana.
"Beans" is the topic for next week's column. The recipes will be featured from Anna Aughenbaugh's bean cookbook. Can you believe that fudge, pizza, and pie crust can be made from beans? I'll be trying out a cookie recipe that I'll share with you.
Until then, send your recipes to me at P.O. Box 415, Craig 81626 or call me at 824-8809.