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11 September 2012

Time Once Again for Procrastabaking!

Ah yes. it's that time again.
Time to avoid reality by doing delicious Chemistry.

I find it interesting that butter is measured by weight (g) in Australian recipes, and  by volume (cups or mL) in Canadian.  The best solution to this is a converter I found at traditionaloven.

The first recipe is one of Rob's favourites that his mom used to make for him with fresh garden rhubarb. I got a copy of the recipe, and so this is what is in the oven presently:

Rhubarb Cake:
1 1/2 cups sugar
1/2 cup melted margarine or butter
2 eggs
1 cup sour cream
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp of cinnamon
1 tsp vanilla
2 cups flour
2 1/2 cups chopped rhubarb

combine and bake in a 9" x13" pan at 350oF (180oC) for 45 minutes

The second recipe is from from my mom, which she got off the radio when she was a young lady. It originated in WW2, when eggs, milk and butter were strictly rationed.   I've also had it at a dear friend's (Dionne M-S) wedding. She baked it due to the fact that it was vegan friendly.  It's so good that it's been the Klassen family birthday cake for years.

Crazy Chocolate Cake:
3 cups flour
8 tsp cocoa powder
2 tsp baking soda
2 cups sugar
1 tsp salt

Combine and make 3 wells in the dry mixture: one big and two little. In the big well put 10 tbsp canola oil; in the smaller put 2 tbsp vinegar and 2 tbsp vanilla

Pour 2 cups cold water over everything and beat until smooth.  Bake in 9" x 13" pan at 350oF (180oC)  for 30 minutes or toothpick comes out clean. Because that's why they make toothpicks, right?

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