BARB DAY
2 1/2 cup cake flour, sifted
2 1/2 tsp baking powder
1 tsp salt
1 cup milk
4 tbsp butter, or shortening
1/4 tsp lemon rind, grated
2 tsp lemon juice
4 egg
1 1/2 cup sugar
3/4 cup light brown sugar, firmly p
4 tbsp cream
4 tbsp butter, melted
8 oz coconut, shredded
Directions
Sift flour once, measure, add baking powder and salt, and sift
together three times. Heat milk , butter, and lemon rind over low
flame until butter is melted (do not scald). Remove from fire and
cool slightly. Add lemon juice to eggs and beat until thick and
lemon-colored; add sugar gradually, and beat until light and fluffy.
Add flour, alternately with warm milk mixture, mixing quickly but
thoroughly. Bake in greased pan, 10x10x2 inches, in moderate oven
(350degrees F.) 35 minutes, or until done. Combine brown sugar,
cream, melted butter, and cocoonut and mix lightly until thoroughly
blended. Spread this mixture evenly over top of cake. Return cake to
oven and bake 11 to 15 minutes longer, or until brown sugar mixture
carmelizes. Cut in squares. This cake is delicious warm but it also
be served cold. Kate Smith From Barb Day's Database
Servings: 1 servings
Lazy Daisy Cake:::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We can follow the history of written recipes far back into ancient history, at least as far into history as early Egypt, and maybe even further. Interesting though that is, generally, these ancient records were just very basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to academics is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times were skilled in the use of many spices, including a few you will know like bay, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in cookery books, the majority of which are now in private cookery archives. For the centuries that followed, the rich and powerful families of the West competed to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes were at a premium. However, it was during the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookery books were in great demand, mostly as a result of more people being able to read, leisure time and having more disposable income. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lazy Daisy Cake___gwhp32a recipe.
