Several years ago I had a chance
to go through Aunt Mary’s little recipe box. I copied down the recipes that I thought I might like to make and read through those that I remembered her making. There was Date Nut Cake, Chess Pie, Pecan Crisp Cookies and even a recipe on stationery sent from a friend along with a greeting and personal note. One that stood out to me was hid near the back of the box, with no name other than Cake. Not wanting it to get lost in my files I renamed it “Special Cake”.
Over the years, I’ve made Special Cake several times, usually during the summer to go with strawberries and fresh whipped cream. My oldest daughter happens to love Strawberry Shortcake.
I made it again this weekend and decided to use my new bundt pan (can you call it a pan if it’s ceramic?) from Williams-Sonoma that was a gift from my dear youngest brother. Here’s a similar cake pan if you’re looking for something a little different. This glass bundt cake pan is very unusual and surprisingly afforable!
My cake wanted to stick a little and didn’t brown as well as the one on the cake pan lable, even after baking for 45 minutes. I took a slice of it and cubed it up for Strawberry Shortcake Trifle. Check out these cute individual trifle dishes!
Don’t you just love spring? Spring brings us those delicious little red bits of delectable fruit we call strawberries. Aunt Mary brought me a Special Cake recipe to use with that delicious fruit, along with many wonderful memories.
Happy Spring and happy Strawberry Shortcake Season!
Read more about Aunt Mary’s life and recipes
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Posted in Aunt Mary's Recipes, Culinary Creations (High Carb), Desserts, Recipes
Tagged baked, bundt, cake, dessert, eggs, homemade, oven, recipe, shortcake, special, strawberry, sweet, trifle, Williams-Sonoma, yellow
She’s been gone 21 years now, but I still think about her often.
What a special lady! Born during the depression, with a cleft pallet and hair lip, her life was full of difficulties and disappointments. But you hardly ever knew about her hard times. She was always rejoicing in just being alive. She lived on disability, but she didn’t let that keep her from sharing with people. She sent boxes of clothes and other items to missionaries overseas and fed them at her dinner table in her little three room shotgun style house that was full of warmth and love. Many times she called mom at work and invited her to supper. Often after dinner she’d get out her auto harp and we’d sing songs there in her small living room. She was full of joy and would often get happy while we sang.
Everyday she cooked lunch. That was her main meal of the day. She made the best iced tea with lemon and the very best cornbread. I even loved her coleslaw and that is unusual for a kid! We always had to clean up the kitchen afterwards. I tried to encourage her to let her dishes airdry, but nothing doing! We had to towel dry those dishes and put them back into her little upright cabinet. That same cabinet now resides in my kitchen. For a while, I could open it up and still smell her kitchen. That smell is long gone as is Aunt Mary, but she still lives on in my heart.
Aunt Mary’s Chess Pie
1 ½ cups sugar
2 Tbsp butter, softened (I used 4 because most other recipes call for a stick)
Cream the butter and sugar together. Add eggs
one at a time, mixing after each addition. Bake at
350º for 35-40 minutes. Cool, slice, and enjoy!
Posted in Aunt Mary's Recipes, Culinary Creations (High Carb), Desserts, Home and Family, Recipes
Tagged aunt, bake, baking, butter, charity, chese, chess, cleft, clothes, cream, depression, disability, easy, eggs, giving, kitchen, lady, mary, memories, missionary, mix, oven, pastries, pastry, pie, recipe, special, sugar
With work slowing down, we’ve found ourselves home more during the week. What better to do than bake?!
CHOCOLATE FUDGE PIE
1 c. sugar
4 tbsp. flour
4 tbsp. cocoa
1/2 c. milk
2 whole eggs
3 tbsp. butter, melted
1 tsp. vanilla flavoring
chopped pecans (optional)
Dump all ingredients into a mixing bowl and beat well. Pour into an unbaked pastry shell. We sprinkled a few pecans in the bottom before pouring in the batter. Bake in preheated oven at 350 degrees for 40 minutes. Cool before slicing. Top with freshly whipped cream.
Posted in Culinary Creations (High Carb), Desserts
Tagged baked, baking, chocolate, crust, dessert, fudge, homemade, oven, pastry, pecans, pie