Herself's Recipes

This recipe is not near as complex as the directions make it sound and it is so worth the trouble.

1 16-ounce bag frozen pitted dark sweet cherries, or raspberries or strawberries
1/2 cup sugar
1/4 cup water
1 tsp almond flavoring
1/4 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour

-Combine fruit with juices, 1/4 cup sugar, water, almond, and cinnamon in heavy medium saucepan.
-Stir over medium heat until sugar dissolves.
-Simmer until sauce thickens and is slightly reduced, about 10 minutes.
-Using slotted spoon, remove 1/4 cup cherries from sauce; drain well.
-Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.

-Butter two 3/4-cup ramekins or custard cups.
-Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend.
-Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth.
-Remove from heat; whisk in cocoa mixture.
-Whisk in egg yolks, then whole egg and flour.
-Fold in reserved 1/4 cup chopped cherries.
-Divide batter between prepared ramekins.

-Preheat oven to 350 and bake until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
-Warm sauce over low heat.
-Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside.

Dark colored fruits such as cherries and blueberries tend to be much higher in anti-oxidants than pale colored fruits. Chocolate is also high in anti-oxidants so you should serve these regularly at home as a health food.

Cherries do not continue to ripen after they are picked, so make sure the ones you grab at the store are already ripe and keep them refrigerated until ready to use.

Cherries were being cultivated in Greece as early as 300 BCE.

Grandma’s Collected Recipes, Blueberry Cake

There are two blueberry cake recipes here in the box left by my grandmother, I’ll put them both here.

Melt in your mouth blueberry cake

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs, separated
1/2 cup shortening
1 cup sugar
2/3 cup milk
1 tsp vanilla
1 1/2 cups floured blueberries

Mix flour, baking powder, and salt together
Cream shortening and sugar and beat in egg yolks
Add vanilla nd milk alternately with dry ingredients
Fold in beaten egg whites
Add blueberries
Sprinkle batter with sugar just before baking
Bake in grease 9″ square pan at 350′ for 35-40 minutes

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Grandma Leighton’s Blueberry Cake

1/2 cup butter
2 cups sugar
2 egg yolks
3 cups flour
2 tsp baking powder
1 cup milk
2 egg whites, beaten
2 cups blueberries

Cream butter and sugar
Add egg yolks
Mix together flour, powder and add alternately to butter mix with the milk
Fold in beaten egg whites
Fold in blueberries
Bake in 9×13 pan at 375′ for 35-40 minutes

Frosting

1/2 cup butter
3 cups confectionary sugar
2 Tbsp cream or evaporated milk
2 1/2 Tbsp lemon juice

Mix well and spread over cooled cake.

Grandma clipped these recipes from the ‘Record American Aug. 20, 1970. Chicken wings were 35 cent a pound and London Broil was 95 cents a pound at the Capitol Super Market.