Knutson's Kitchen - Sesquicentennial Cooking

David's Recipes featured on the September 21, 1998 Larry Meiller Show on Wisconsin Public Radio.

Soft Gingerbread
Chocolate Potato Torte
Lazy Daisy Cake
Date-Nut Cake

Soft Gingerbread

By Alice Hayes
From the Island City Cook Book
"Complied by the ladies of the First Baptist Church of Cumberland, Wisconsin" 1892

1/2 cup butter, melted

1 egg, slightly beaten

1 cup molasses

2 cups flour

1 tsp. baking soda

1 tsp. ginger

1 cupcold water

Mix melted butter with egg and molasses. Sift flour with baking soda and ginger. Mix in flour alternately with cold water. Blend until smooth. Batter will be thin. Pour into a greased 9x9" pan. Bake 35 to 45 minutes at 350⁰F. or until cake pops back when touched lightly in center.

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Chocolate Potato Torte

By Mrs. H. Pipkorn
From the First Congregational Church Cook Book
Oshkosh, Wisconsin
1925

1/2 cup butter

1 cup sugar

2 eggs, separated

1/2 cup riced potatoes

2 oz.bitter chocolate, melted

1 1/4 cups flour

2 tsp.baking powder

1 1/2 cups milk

1 cup chopped nuts (black walnuts are great)

Cream butter and sugar until fluffy. Beat in egg yolks. Stir in potatoes and melted chocolate. Sift flour and baking powder together. Add flour alternately with milk. Mix until smooth. Stir in nuts. Beat egg whites to soft peaks. Fold whites into batter. Pour into greased 8x11" pan. . Bake 30 to 35 minutes at 350⁰F. or until cake pops back when touched lightly in center. This is very moist. Would be great served with crushed raspberries and a little whipped cream.

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Lazy Daisy Cake

From Favorite Recipes from America’s Dairyland
By the Wisconsin State Department of Agriculture
Dedicated to America’s health and to the Wisconsin Women whose culinary skill and ability, together with their state pride, have made this book possible."
Ca. 1950

2 eggs

1 cup sugar

1 tsp.vanilla

1 cupflour

1 tsp.baking powder

1/4 tsp. salt

1/2 cup milk

2 Tbsp. butter

Combine eggs, sugar and vanilla and beat until thick. Add sifted dry ingredients. Heat milk and butter to boiling point, add to above mixture. Bake in greased 8x8" pan for 30 to 40 minutes at 350⁰F. or until cake pops back when touched lightly in center. Remove from oven and top with frosting.

Frosting

3/4 cup brown sugar

1/2 cup butter, melted

1/4 cup cream

1 cupcoconut

Combine all ingredients and blend well. Frost cake, return to hot oven or under broiler to brown.

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Date-Nut Cake

By Charles Hendricksen, Milwaukee
From The Flavor of Wisconsin
Published by the State Historical Society
1981

1 tsp.baking soda

1/2 cup shortening

1 cuphot water

1 cupdates, pitted and cut

1 egg, lightly beaten

1 cup sugar

1 cup flour

1 cup nuts, chopped

1 tsp. salt

1 tsp. vanilla

Combine baking soda and shortening with hot water and pour over dates. Let stand 10 minutes. Add egg, sugar, flour, nuts, salt and vanilla. Mix well. Bake in an 8 or 9-inch square pan at 375⁰F. for 35 minutes, or until cake pops back when touched lightly in center. Serve with whipped cream or ice cream.

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