Old molasses angel cake brings back memories

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At the Bangor Fair, a snack bar in the Civic Center manned by members of R.S.V.P. (Retired Senior Volunteer Program) offered not only snacks but a chance to purchase homemade gifts for the holidays. A cup of coffee and a piece of molasses angel cake sent me searching for the volunteer who had contributed the cake. Many of you who grew up eating this goodie at home or toted it to school in a dinnerpail called it angel gingerbread. Often one’s memories of this dessert are lost in the years — but not this time! It was a turnback of the clock. This cake was soft, tender, springy and full of the remembered flavor. This is easy to make and you will have all of the ingredients in your cupboard. My father would have spread his cake serving with butter, my sisters would opt for whipped cream — this cake needed no embellishment. This cake was baked in an 8x8x2-inch pan, and when the recipe was doubled a 9x13x2-inch pan was used.

Molasses Angel Cake

1/4 cup butter or margarine

1/2 cup sugar 1 egg

1/4 cup molasss

1/4 teaspoon salt 1 cup sifted all-purpose flour 1 teaspoon soda 1 teaspoon cinnamon

1/4 cup boiling water

Grease and flour an 8x8x2-inch baking pan. In a mixing bowl, cream the butter and sugar; beat in the egg. Stir in the molasses. Mix and sift the soda, cinnamon and salt with the flour and add to the molasses mixture. Lastly stir in the boiling water. Mix well and pour into the prepared pan. Bake in moderate oven for 45 to 50 minutes or until cake tests done. Cool in pan.

Just when you realize that summer is here, it’s over and school is about to start and you must have delicious and nutritious food ready for meals and for the lunchboxes. Where did summer go? Have a practice run on muffins so flavorful that the kids will not realize that they are good for them. Bake a few extra to freeze and serve reheated, with that cup of morning coffee with a neighbor after the kids are off to school. The muffins can go to school in new sure-seal sandwich bags in the market. These sandwich bags will also be great for packing orange sections so welcome to a school lunch.

Crunchy Muffins 1 1/4 cups whole wheat flour 1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon soda

1/4 teaspoon salt 2 eggs Grated peel and juice of 1 orange (1/3 cup juice) 1/3 cup honey

1/4 cup vegetable oil

1/4 cup shredded carrots

1/2 cup chopped walnuts

1/2 cup raisins

Preheat oven to 375 F. Place paper or foil bake cups in muffin pan; set aside. In large bowl, combine flour, cinnamon, baking powder, soda and salt. In small bowl, beat eggs, orange peel, juice, honey and oil until well blended. Stirring ust until dry ingredients are moistened, add egg mixture to flour mixture. Stir in carrots, walnuts and raisins. Spoon batter into bake cups, filling to top. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Pack in sure-seal sandwich bags. Makes 8 muffins.

If the zucchini is crowding you for attention in the garden, harvest some for this Greek beef and rice dish. Serve with the green beans or the sweet corn from the garden’s bounty.

Greek Beef and Rice 1 pound lean ground beef

1/2 cup chopped onion 1 clove garlic, minced 3 medium zucchini, sliced 1 can (14 1/2 ounces) tomato sauce 1 teaspoon dried basil, crushed 1 teaspoon salt

1/8 teaspoon pepper 3 cups cooked Carolina Extra Long Grain Rice

In large skillet, brown beef, stirring to break into bits. Pour off oil all but 2 tablespoons drippings. Add onion and garlic; cook until translucent. Add zucchini slices, tomato sauce, basil, salt and pepper. Cover and simmer 10 minutes or until zucchini is tender; stir occasionally. Add cooked rice, heat and stir to blend. If desired, garnish with sliced ripe olives.

Whether you are headed for a picnic or just making it for an afternoon in the shade, this fruit punch or juice is quick and easy to make.

Fruitade 1 gallon jug of ice cubes About 1 quart water 2 cans (6-ounces each) frozen lemonade 1 (13 ounce) can frozen orange juice

1/4 cup lime juice

To the ice cubes in the jug, add about 1 quart of water. Partially defrost the frozen juices and pour into the jug and add the lime juice. Any other frozen juices may be added — pineapple, apple or cranberry juice. Cover and allow melting ice and juices combine for a delicious fruit juice refresher.

Correction: In last week’s recipe for Blueberry-Peach Coffee Cake, the amount of butter was wrong. It should be 1/2 cup, not 1 teaspoon.