Wednesday, August 24, 2011
I am told that she was a fantastic cook. This must have skipped a generation, because her daughter, my Nana Dunn, was a terrible chef. Her burgers were so over done that the National Hockey League could have used them at center ice. My mother has the cooking gene. I have Nana O'Toole's periwinkle blue bean pot.
Annie's recipes were written in an old pay booklet that must have been from my great grandfather's employer. He worked in a lace mill as a weaver. That's her book scanned above, open to the Old Kentucky Nut Cake recipe and signed with her name. I noodled around on the Internet and found the same recipe with more modern measurements instead of her quaint "coffee cup full" directions. I kind of like her non-precise recipe better. I am proud to have been named after her.
Old Kentucky Nut Cake from Recipes.com
- 2/3 cup shortening
- 2/3 cup white sugar
- 3 eggs
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/3 cups chopped walnuts
- Sift together flour, salt, and baking powder.
- In a large bowl, cream shortening and sugar until fluffy. Beat in eggs one at a time. Combine milk and vanilla, and add alternately with flour mixture to egg mixture. Fold in nuts. Pour into a greased and floured 9 x 13 inch cake pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool on a wire rack. at she didn't go too far beyond a third grade eduation.
Posted by JPG at 5:00 AM