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SHOW OFF ON A BUDGET

© Vaudie E. Harrison

When I think back on the things that Grandma made when I was a child, I remember how great they tasted. Back then, it didn't matter to me how things looked, just how they tasted. However, with the benefit of hindsight, I can remember that many times she created masterpieces to impress "Sunday Company".

This week, I'll give you a couple of recipes that'll impress those special guests, yet stay within anyone's budget. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< ONE EGG CAKE

2 Cups of Sifted Cake Flour

2 1/2 Teaspoons of Baking Powder

1/4 teaspoon Salt

1/4 Cup of Shortening

1 Cup of Sugar

1 Egg

1 teaspoon of Vanilla

3/4 Cup of Milk

Chopped Nut Meats (Your Choice of Type of Nut)

Sift Baking Powder, Flour, and Salt together. Cream the Shortening with the Sugar until it is fluffy. Add the Egg and Vanilla and beat thoroughly. Add the sifted dry ingredients and Milk alternately in small amounts, blending well after each addition. Pour into greased 9 inch cake pans and bake in a moderate oven (350F) for 30 to 35 minutes. Makes 2--9 inch layers. Frost with your favorite Chocolate or Caramel Frosting and put Chopped Nut Meats over the Frosting. (QUICK CHOCOLATE FROSTING RECIPE IS BELOW) <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CHOCOLATE PEPPERMINT CAKE

2 Cups of Sifted Cake Flour

1 teaspoon of Baking Soda

1/2 teaspoon of Salt

1/3 Cup of Shortening

1 1/4 Cups of Sugar

1 Egg (unbeaten)

3 ounces (squares) of Chocolate (melted)

1 teaspoon of Vanilla

1/2 Cup of Thick Sour Cream

3/4 Cup of Milk

Sift the Salt, Baking Soda, and Flour together. Cream the Sugar with the Shortening until fluffy. Add the Egg and beat thoroughly, then add the Chocolate and Vanilla and beat until thoroughly blended. Add about 1/4 of the Flour and beat well, then add the Sour Cream and beat completely. Add the remaining Flour and Milk alternately in small amounts, beating well after each addition. Pour into greased 9 inch cake pans and bake in a moderate oven (350F) for 30 minutes. Spread Peppermint Frosting (SEE RECIPE BELOW) between the cake layers and over the top of the cake. Decorate with a border of Chocolate Flakes and/or candy sprinkles. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< FIVE MINUTE CHOCOLATE FROSTING

2 ounces (squares) of Chocolate

1 1/2 Cups (1 Can) Sweetened Condensed Milk

Melt Chocolate over boiling water (Use Double Boiler), add the Condensed Milk and stir for 5 minutes--or until thickened. Thin with a few drops of water if too thick. Will cover the sides and top of 1--9 inch cake. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

PEPPERMINT FROSTING

1/4 Cup of Crushed Peppermint Stick Candy

1/2 Cup of Milk

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