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Excellent.
Now this is real culture: food, music, faith.
Side note: always double butter, sugar, fat, alcohol, caffeine, nicotine and gluten.
McCallum
Bass, that looks like it will be good, have to try it sometime. I feel your pain, currently going through Mom’s recipe boxes to try to get them published for the family.
McCallum posting here is funny, he does not know the difference between a Chicken Mull and Chicken Rice Soup!!
Excellent.
Now this is real culture: food, music, faith.
Side note: always double butter, sugar, fat, alcohol, caffeine, nicotine and gluten.
McCallum
PTL and pass the ammunition
Bass, my grandma used to make me that EXACT cake for my birthday which is in Feb. Reading it took me back to shredding the coconut for her with one of those hand cranked cone shredders (I wish I still had that thing). I could almost taste it as you described it. Tall eatin’ right there. As Jerry Clower would say AHHHHHHHHHHHHHH! She taught me to make pecan pies (pronounced PEEE can, not pucahn, I have no idea what those are). She always added something to them that she never told anyone and the secret went with her to her grave. I’ve been searching for over 40 years for what it was that she added. Mine are good but her’s were better. Last but not least were her butterscotch brownies with walnuts at Christmas. I’ve been thinking about those since Thanksgiving. The great memories of my youth. Simpler, easier, happy times.
Smarter than the average bear
I know the difference between chicken mull and chicken rice soup. It is chicken mull weather by the way.
Leave me be or I’ll let this crowd know that Summer Erb is something for you other than a seasoning to be used from June til September.
McCallum
And for those from the coastal plain in SC the pot would have chicken bog in it. My home town has a festival every year in October called the Loris Bog Off, 2500 bucks for the best pot.
Smarter than the average bear
This sure looks like the cake I grew up with, thanks to two “old maid” aunts who could cook with the best of ’em. I’m going to copy this recipe and will give it a shot after the Christmas and New Year’s holidays have passed.
I have to put in a plug, though, for the best “commercial” coconut cake I’ve eaten to date. Anyone who lives in the Triangle area has probably heard of the Meadow Village Restaurant, located at the junction of NC highways 50 and 96 in southern Johnston County. Except for what tastes like a little bit of sour cream, their coconut cake tastes a lot like Bass’ cake, and they do use real coconut and not the bagged stuff from grocery stores. That cake (and their chocolate pie) is well worth the 40-mile trip down there, not to mention the country buffet. Not huge, but everything on the buffet is Grade-A quality. And yes, the secret is the moistness of the cake itself, thanks to the coconut milk.
And the Meadow dessert bar……oh my!
BP… one quick read and I know this cake is the real deal…
it’s gott all the right ‘touches’…but I need to tell ya’ll…
I don’t ‘member nuttin ’bout no marshmellas…now… ya’ll know a whole lot old cooks had their secret ‘touches’…
it coulda have well bin dat dem marshmellas stayed hidden in the cabinet the whole damn time… except for 30sec grab when nobody was looking… idk…
not that it makes anything a case of right or wrong…
just saying, I don’t remember dem marshmellas…#NCSU-North Carolina's #1 FOOTBALL school!BOTB, think about it, marshmellas ain’t nothin’ but pure sugar puffed up (my grandma’s recipe had powdered sugar in the icin’ and that’s probably the only difference). In this case I can easily see them bein’ interchangeable.
13OT, been to Meadow many times and they DO have great food. If’n you get down that way before new years you can see one of the best Christmas Lights at what is called the Meadow Lights. the train ride is only 2 bucks and the country store has candy blasts from the past for stuff I ain’t seen since I was a youngun. I bought two bags of squirrel nuts. YUM!
Smarter than the average bear
Marshmellas are the glue that holds the white gold I guess, ha. Rule one: Never argue with a good experienced cook. Rule two: Refer to the cook. I hope it turns out well for those who are gonna give it a go. I’ll be honest, I’m little nervous since it was my adaptation penned to paper from her memory. Between my moms age, and my cooking knowledge, something could have gotten lost in the translation, ha. In between it all, my 80 something Dad is gonna be the most disappointed as he is expecting me, or my mom to surprise him with a coconut cake for Christmas Day after all our “secret” cake talk. He’s already ask me twice how my cake turned out.
BP — as an AWB … You GOTT to COOK THE CAKE!
but it doesn’t have to be a One Man Show…
This story needs more women….Yogi…. powdered sugar … it was….
#NCSU-North Carolina's #1 FOOTBALL school!Bass,
Quick question. You reference 2/3 cup boiling water in the icing but you don’t use it. I assume it is added to the sugar and syrup.
Help?Yep,
Combine sugar, syrup, salt in pot over double broiler pan of water…
that won’t work without the 2/3 cup of water.Smarter than the average bear
Yogi is correct, add 2/3 cup boiling water to the sweet mixture over a double broiler of water. Do it slowly as mixing. Just an AWB in the kitchen Bill, one that is more at home in front of a grill with a cold adult beverage within reach.
This recipe got me to thinking about others from my youth. Thought I’d share my favorite Christmas food memory. My Grandmother made these only at Christmas and they were wiped out in short order. I made them two days ago, took them to work and they were an instant hit with lots of people wanting the recipe. This recipe makes a small batch. A 9 X 9 or 8 X 8 pan is perfect. Double the recipe for a larger batch. I’m pretty sure my grandmother made triple batches (I had 13 cousins).
Butterscotch Brownies from The Joy of Cooking, 1964 edition
Preheat oven to 350 degrees.
Melt in a saucepan: 1/4 cup butter
Stir into it until dissolved: 1 cup brown sugar
Cool these ingredients slightly. Beat in well: 1 egg, 1 tsp. vanilla
Sift, then measure: 3/4 cup all-purpose flour
Resift it with: 1 tsp. baking powder, 1/2 tsp. salt OR
use 3/4 cup presifted self rising flour which is what I did.
Stir these ingredients into the butter mixture.
Add: 1/2 to 1 cup chopped nuts (I used walnuts)
Pour batter into a greased 9 x 9-inch pan.
Bake for about 20-25 minutes. Cut into bars when cool.When I made them I put the butter in a large flat bowl and melted it in the microwave, 30 seconds or so and stir until all the butter is melted (something my grandmother would have loved). Then added the ingredients to it and mixed it all up in the bowl.
WARNING: These things are habit forming.
Smarter than the average bear
I made the cake. Holy cow that is time consuming. I hope it is good. Will more tomorrow.
Merry ChristmasThere aren’t many cakes that are really good that don’t require a time investment. Yep, this one is really time consuming. My grandmother would send me away to play when she made it because I was somewhat impatient. I’ll say this, unless you really messed it up it WILL be worth the effort. Merry Christmas.
Smarter than the average bear
That recipe is very similar to my Mom’s. My birthday is in August. I always wanted a coconut cake but Mom insisted the weather was too hot. She always made me one for Christmas to make up for it.
Cake was a huge hit. It was must like my grandmothers.
Thanks again. It brought back great memories.Yeah !!! My mom ask me how the cake turned out Rick !! Glad it was a hit. It always is with my family !! Yogi, is correct, a good cake takes a lot of effort and time. Gotta roll up dem sleeves, sift some flour, break some eggs, crack and shred the coconut and stir the pot just to get the frame work. That’s why its not just a cake, its a “special” occasion cake. Hope everyone had a Merry Christmas.
Go Pack !! I’ll be listening to game as we travel for belated Christmas get together at my daughters in Happy Valley. My son in-law is a State grad…..Penn St that is. They always love it when we bring food contraband across the Mason Dixon. This trip is country ham, grits, sweet tea and Aviator/Southern Pines brewery beers.
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