Edith's Cake That Thrilled the French

Written by Janette Blackwell

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I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my viewrepparttar humblest frosting made with butter is better thanrepparttar 148902 fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake notrepparttar 148903 least of them.


Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9" x 12" pan and dust with flour. Addrepparttar 148904 cake mixture and bake at 350 degrees 50 to 60 minutes, untilrepparttar 148905 top ofrepparttar 148906 cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat untilrepparttar 148907 frosting has a satin finish.

Go STEAMIN’ DOWN THE TRACKS WITH VIOLA HOCKENBERRY, a storytelling cookbook -- and find Montana country cooking, nostalgic stories, and gift ideas -- at Janette Blackwell’s Food and Fiction, http://foodandfiction.com/Entrance.html -- or visit her Delightful Food Directory, http://delightfulfood.com/main.html

How to Brew Your Own Beer

Written by Bill Kaplan

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3.Fermentation – This isrepparttar most important step to beer brewing. Insertrepparttar 148871 yeast intorepparttar 148872 wort and leave it for approximately one week. If you userepparttar 148873 correct amount of yeast, you will notice foam throughoutrepparttar 148874 liquid withinrepparttar 148875 first 24 hours. This foam indicates thatrepparttar 148876 beer is fermenting accordingly.

4.Storage – Store your beer in tanks or package it in bottles or kegs until it is ready for consumption.

Bill Kaplan spends most of his free time researching and practicing the art of beer brewing and wine making and serves as a contributing editor for the Beer Brewing and Wine Making website. The site also offers information on different types of beer making supplies.

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