How to Make a Wacky-Cake and Other Weirdly Wonderful Foods
A high protein food for entree.
So You want to make a wacky-cake? No, dessert comes after you eat your meat!
With the above admonition that is a reminder from many of our mothers, the first recipe will be for a gourmet entree. The cake comes later.
This grand recipe was given me many years ago by James Neill Northe, a writer now deceased and a most scholarly gentleman; world traveler, antique book store owner, share-er of stories, a fine poet and a gentle gatherer of dreams. Mr. Northe lived in Oklahoma City sharing his thoughts about his beloved antique books and his travels with anyone who cared to listen. It was his dream to live to reach 100 but regretfully, he passed before meeting that goal.
It is indeed a 'real recipe' though I have never been able to accomplish making it. If you do or if you have successfully made this I offer my congratulations and am sure it was tasty.
Cordon-bleu Mice Recipe
Recipe requires five or six mice per serving. First have on hand the required number of mice that have been fattened for two weeks or more on grains. They must then be slaughtered and dressed and trimmed to your liking. Most people do not prefer to serve or eat the five appendages nor head. Place the cleaned meat in slightly salted ice water and refrigerate for 30 minutes. In the meantime, prepare the following:
One or two very thin slices of ham for each mouse.
Mozzerella cheese chunk to cut into small cubes; about 3 small cubes per mouse.
Sufficient bread crumbs to roll each ham wrapped mouse in, with slight seasoning added to your taste. Lemon pepper is an additional ingredient to sprinkle in with these along with a small amount of onion powder if desired.
Make your favorite thin white sauce and add seasoning of rosemary, dill, and lemon pepper. Will need enough to dip each mouse for crumbing, and small amount left over for garnish.
Remove mice from ice water and drain, drying well. Stuff each with about 3 cubes of the mozzerella cheese and wrap in the thin ham slices. Hold with toothpick if needed til lready to crumb-coat all at the same time.
Dip stuffed and wrapped mice in the barely warm white sauce and immediately crumb each one. Place in baking pan leaving slight space between each one. Sprinkle with any remaining crumb mix and trickle some white sauce over that. Cover lightly with aluminum foil and place in 375 degree oven.
Bake untl meat is tender and crumbs are crusty, approximately 35-40 minutes. Remove foil about halfway through bake time. Test meat with toothpick or fork for tenderness.
Any large bones may be discarded, but smaller ones will give added calcium to the diet.
Serve with the following Ambrosia Salad, a fresh tasting delight of tartness that goes well with the Cordon Bleu Mice.
Tart or sweet, it's crisp and satisfying
Lucious Ambrosia Salad
1 cup fresh cranberries coarsely chopped. Mix these with 1/2 cup sugar and let set.
Mix 1 8oz. can of pineapple chunks with 1 or two cans drained.mandarin oranges. Add 1/2 teaspoon orange extract and mix gently.
Add 1 small apple chopped to small bite size. Red or green may be used, or both.
Add 1 cup washed seedless grapes, any color and mix gently.
Add one cup small strawberries or equal amount large sliced ones.
May add 1 banana, sliced and 2-3 peeled kiwi, sliced thinly, if desired. If used add these last.
Add 1/2 cup coconut shreds, then mix all together with the cranberry mixture.
If using sour cream, add 1/8 teaspoon stevia to 1 cup sour cream and mix well. Squeeze in a few drops of lemon juice. Add 1 or 2 teaspoons honey if desired. May be mixed into the fruit just before serving or dabbled on each serving. Top each serving with a grape or strawberry or a small mound of chopped cranberry. May be served in individual glass compotes or large attractive bowl. Do chill well.
Chewy Finale, Chocolate Chip Zuchini Cookies
Chocolate Chip Zucchini Cookies
1 1/4 cups sugar
1 cup real butter
2 large eggs
1 1/2 tsp. vanilla
2 cups grated zucchini squash
1 tsp. baking soda: 1/2 tsp baking powder
1 tsp sea salt: 1 tsp. cinnamon
1/2 tsp. cloves or nutmeg or apple pie spice mix
3 cups flour: 3 to 3 1/2 cups quick type oats
1 cup chopped pecans or walnuts
1 1/2 cups chocolate chips
Cream sugar, butter, eggs and vanilla. Add zucchini and mix lightly.
Mix dry ingredients and add in portions to creamed mixture. Mix lightly and add in nuts and chocolate chips.
Drop by heaping teaspoonsful on greased baking sheet. Bake in 350 degree oven for 10-12 minutes. Cool slightly and remove from pan. May be frosted if desired, but not necessary. Makes about 55 cookies. Store in tightly covered container.
Now they can really eat crow.
Farmers Fried Crow
This recipe is shared by John Leslie of Canton, Ok so credit him with its delicious protein.
Clean and cup up the younger birds just as chickens are prepared.
In a large skillet, fry a couple slices of bacon with a clove of garlic. Remove bacon and garlic.
Sprinkle bird with Worcestershire sauce and roll in seasoned flour.i.e. salt and pepper.
Place pieces in skillet and brown well on both sides. Cover, adding small amount of water when needed. Cook until tender, checking with fork. Serve immediately.
Chocolate Sauerkraut Cake
A grand chocolate cake to hit 'the spot'
Chocolate Sauerkraut Cake
2/3 cup butter 1 1/2 cups sugar
3 large eggs 1 1/2 tsp vanilla
1/2 cup cocoa 2 1/4 cups flour
1 tsp baking powder 1 tsp baking soda
1 tsp cinnamon 1 cup water
3/4 cup drained chopped sauerkraut
Whipped cream frosting
Preheat oven to 350. Grease and flour two 9" baking pans
Cream butter and sugar, then beat in eggs and vanilla.
Sift together flour, cocoa, baking powder, soda, mix well. Add to first mixture and stir in the sauerkraut.
Bake about 35 minutes or until cake begins to pull from sides of pan. Cool and spread with whipped cream frosting.
Frosting: Whip 1 1/2 cups icy-chilled cream together with 2 1/2 tablespoons sugar and 1/2 tsp. vanilla. Makes about 3 cups. Frost cake just before serving.
The following Chocolate Wacky-cake is so easy to make.
You use one bowl and one pan and the moist dessert comes out perfect every time. I t may be served with whipped cream or applesauce, lemon sauce, custard, or plain. Just about anything goes well with it's chocolate spongy texture and taste - not too sweet yet sweet enough to satisfy. Enjoy!
Moist, tender and quick to make
Place into a large bowl the following:
1 1/2 cups flour
1 cup sugar
3 tbs cocoa powder
1 tsp baking soda
1/2 tsp salt
Mix these together well, then make
three deep holes in the mixture.
Into first hole put 1 tsp vanilla
Into second hole put 1 tsp apple cider vinegar
Into third hole put 5 tbs cooking or salad oil
Pour 1 cup ice water around this mixture, then stir until just well mixed. Pour into 9" pan and bake at 350 degrees for 25 or 30 minutes. Serve warm or cold, frosted or not.
In case you don't want cake, here's the pie!
Rich Chessie Pie
1 stick butter
1 1/2 c. sugar
3 large eggs
1 Tbs. cornmeal
1 Tbs. apple cider vinegar
1 tsp. vanilla
1/2 cup coarsely chopped pecans or walnuts.
1 unbaked pie shell 9' size preferred
Preheat oven to 350 degrees.
Melt butter and mix in sugar. Mix in eggs. Stir in cornmeal, vinegar and vanilla. Stir in nuts. Pour into unbaked shell. Bake about 35 minutes. Cool before serving . Top with whipped cream and more nuts if desired. Very rich so requires small servings.
I hope you have enjoyed reading the recipes and found some tantalizing new ones to try for yourself. Might even test them on your family. (wink, wink)
Our taste buds are only trained by what we have eaten repeatedly, and every once in a while, the discovery of something new and tasty is marvelous.
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