Friday, July 12, 2019

Vintage Recipe: Cherry Casserole Cake

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


This recipe for Cherry Casserole Cake has extra cherry goodness with cherry pie filling in the cake AND served on top! Try this recipe with other fruit pie fillings. It’d probably be tasty with any of them – peach, apple, blueberry…

The recipe was handwritten on both sides of a piece of 3x5″ scrap paper (sized perfectly to fit a small recipe box). It was found in an old large double sided recipe file box. The age of the recipe is unknown. See more recipes from this collection!


The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, cherry, cake, dessert
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Cherry Casserole Cake

prep time: 10 minscook time: 55 minstotal time: 65 mins

ingredients:


  • 2 cups Flour
  • 1 Tbs. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs, beaten
  • 1 cup Milk
  • 1/4 cup Oil
  • 2 tsp. Almond Extract, split
  • 1 can Cherry Pie Filling

instructions:


  1. Stir dry ingredients together.
  2. Blend together eggs, milk, oil, and 1 tsp of the almond extract. Add all at once to dry ingredients stirring only until moistened.
  3. Spread 1 cup of the pie filling over the bottom of a greased 2 quart Casserole Dish.
  4. Pour all of the batter over the pie filling.
  5. Bake at 350°F for 45 to 55 minutes or until done.
  6. Cool 10 minutes before inverting onto a serving plate.
  7. Combine remaining cherry pie filling with remaining 1 tsp. almond extract. Heat in a saucepan and serve over the cake.
Created using The Recipes Generator




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Monday, July 8, 2019

Community Garden - We Have Dirt!


It seems like it took FOR-E-VER but we finally have dirt at the community garden!

It's actually a sandy loam/compost mix that can be mixed with the existing clay soil and amended with other things.


I brought my wheelbarrow to deal with the pile but since I was having to shovel the dirt from the wheelbarrow and into planting beds, the wheelbarrow turned out to be really inefficient. I could go a lot faster with my new yard cart and three 5-gallon buckets. I could fill the buckets at the pile, roll to the planting bed and empty the buckets.


It is a massive pile and I did manage to get some help for this part of the project. Still...it's going to take a while...



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Friday, July 5, 2019

Vintage Recipe: Boston Baked Beans

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


This recipe for Boston Baked Beans uses a crock pot for all the cooking. Plan ahead because you will need to soak the beans all night and cook them all day.



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.