EDNA'S HO HO CAKE
This treat serves up appealing flavor in big fluffy wedges of chocolate and cream. It's like a giant Ho Ho snack cake. -Edna Miller, Mount Hope, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- For filling, in a small saucepan, combine flour and milk until smooth; stir in 1/3 cup sugar. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl; cool. Beat in the shortening, butter, vanilla, salt and remaining sugar until smooth. Spread between cake layers., For glaze, melt butter and cocoa in a small saucepan. Whisk in confectioners' sugar and enough milk to achieve a drizzling consistency. Drizzle over top of cake, allowing some to drape down the sides.
Nutrition Facts : Calories 734 calories, Fat 37g fat (14g saturated fat), Cholesterol 102mg cholesterol, Sodium 519mg sodium, Carbohydrate 92g carbohydrate (15g sugars, Fiber 3g fiber), Protein 9g protein.
EDNA MAE'S SOUR CREAM PANCAKES
These are lighter than your average pancake and are impossibly easy to whip up on Saturday morning...or any morning.From Pioneer Woman. She has such great stuff!
Provided by Lynnda Cloutier
Categories Pancakes
Number Of Ingredients 9
Steps:
- 1. Put an iron skillet or griddle over medium low heat. Heat to get it nice and hot. Put the sour cream in a medium bowl. Dump in the flour, sugar, baking soda and salt.
- 2. Stir together very gently. Stop short of the mixture being totally mixed. You want the pancakes to have some interesting texture.
- 3. Whisk the eggs in another bowl. Add the vanilla and stir to mix. Pour the egg mixture into the sour cream/flour mixture
- 4. Stir together gently. Don't worry about the mixture being totally mixed; a little white and yellow swirling is fine.
- 5. Melt about a tablespoon of butter in skillet. Pour batter into skillet 1/4 cup at a time. Cook for 1 to 1 1/2 minutes then flip pancakes over. Cook for another 45 seconds and remove to plate. Repeat with remaining batter. Stack the pancakes as high on a plate as your appetite dictates. Top with plenty of butter and maple syrup. Makes about twelve 4 inch pancakes.
EDNA LEWIS'S PEACH COBBLER
This delicious cobbler, which was featured in a Times article about fruit desserts, is designed to let the incandescent flavor of summer peaches shine, and it's best made when they are in season. Edna Lewis, the careful cook from Virginia whose books are considered definitive in the Southern culinary canon, often suggested a lattice top for it, with bits of raw dough tucked into the filling before baking. Serve the result warm with ice cream or whipped cream, or all by itself.
Provided by Kim Severson
Categories editors' pick, dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the pastry: Set aside a small bowl of ice water. On a work surface, mound flour, salt and sugar, and mix to blend. Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.
- Quickly form a mound and, with your finger, draw a trench down the center. Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water. Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated. The dough should be starting to clump in large pieces. If necessary, add water by droplets until dough begins to form a mass.
- Gather dough with a pastry scraper. Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you. Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process. Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them. Refrigerate for at least 2 hours or overnight.
- Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan. Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings. Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough. Slide top crust onto a plate, and refrigerate.
- Make the filling: Heat oven to 425 degrees. In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg. Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout. Top with butter slices. Moisten rim of dough with water and slide flat pastry crust on top. Press edges of dough to seal, and cut a few 1-inch slits in top crust. If desired, sprinkle with sugar.
- Bake for 15 minutes. Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes. Cool cobbler on a rack until warm. If desired, serve with lightly sweetened whipped cream or ice cream.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 33 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 431 milligrams, Sugar 32 grams, TransFat 2 grams
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