lemon <TITLE>Voices: The "Peanut Butter, Doll Cakes..." Recipes(Jul-Aug 97) VOICES, THE KANSAS COLLECTION ONLINE MAGAZINE

Peanut Butter, Doll Cakes,
and Erskines:

The Recipes


Linda Morgan Clark: Although I never saw my mother use a recipe for making the angel food cake, I found this recipe in one of her old cookbooks and it fits almost exactly with what I remember was her method of putting one together, so I'll submit it, adding the icing part from my own memory of the process. I know that she didn't use this particular book for the recipe because it is actually mine, from when I took cooking classes at the Gas Company while in Girl Scouts. A class that helped me earn my Cook, Food and Hostess badges, I might add.
1 3/4 cups egg whites
2 tsp cream of tartar
1/4 tsp salt
1 1/2 cups sugar
1 cup cake flour
1 1/2 tsp vanilla extract

Mix 1/2 cup sugar with flour. Sift 3 times. Warm egg whites to room temperature. Beat with rotary beater until frothy. Add salt and cream of tartar. Continue beating until whites are just stiff enough to hold their shape in soft peaks. Add remaining sugar to egg, 1 Tbs at a time, beating it in with egg beater. Scrape down side of mixing bowl several times during beating period. Add vanilla extract and continue beating 2 minutes. Add sugar-flour mixture gradually, folding in lightly with spatula. Continue folding 2 minutes after last addition of flour mixture. Pour into large tube pan and using blade of a knife, draw the blade several times through mixture from the center of the pan to the outside edge, to remove the air pockets. Bake 35 minutes at 400 degrees F. Remove from oven, invert pan until cool.

To ice,

Before removing cake from tube pan, peel off the golden brown surface of the cake and let your kids fight over who gets to eat it. Then run a knife blade around the outside edge of the cake to loosen it from the pan and invert the pan over a cake plate. It should fall out of pan and onto the plate. If it doesn't, strike the sides and bottom of the pan with the heel of your hand a few times. That should finish the job. Then rub off all the loose outer "crumbs" (and don't forget to clean out the "hole" in the middle) and let one of the kids, who didn't get the top stuff, eat the crumbs, and the other kid who didn't get either of the first two, clean out the pan after first yelling, "Who gets the pan?" and see who comes running.

Put 1/2 stick of oleo (that's old fashioned for margarine) in small bowl and soften (actually you smash it up) with back of large spoon. Add powdered sugar straight from the box a little at a time, stirring into the oleo along with very small amounts of water. Add one lid full of vanilla extract. Keep adding powdered sugar and drops of water until icing is smooth and holds its form but isn't stiff. If you add too much water, and the icing is runny, just put in more powdered sugar until you get the right consistency. If it's too stiff add water by drops until you get it right.

Using large flat knife blade, spread Icing on top of cake first, then the sides, smoothing it. Then ice the "hole." Insert birthday candles into top of cake. Don't forget to let the birthday kid lick the bowl.

At the end of the birthday dinner, clear off all the dirty dishes and remove serving bowls from table, telling everyone to keep their spoon and fork. Give everybody a small plate, light the candles, sing happy birthday (in harmony, of course), tell the birthday kid to make a wish and blow out the candles. Remove candles from cake and give to the birthday kid to suck off the icing on them.

Slice cake into wedges and serve, giving the birthday kid the biggest slice first.


LaDonna Leavens Walen: I've seen lots of Doll Cakes when I was young; we may have tried to make one. You remember those little plastic dolls that were naked, had only Mary Jane shoes on, but had hair? They were sold in the dime stores in the '50's, probably sooner. They had normal figures compared to Barbies and were cheap looking. We bought those to make several types of dolls with: there was one whose dress was made with round paper coffee filters and yarn. The dolls feet were large and flat so with a large skirt, it stood up nicely. They were popular, at least in small towns in the midwest, at that time. I don't remember a lot about the cakes except we used an angel food cake pan, turned the cake upside down, stuck the doll in the hole, and frosted it. We had an extra large angel food cake pan, bigger than normal. It was taller and had a more rounded bottom (Kind of like a bundt pan) so that when you turned the cake out, the top looked more like a the doll's 'top' with just icing but I can't imagine how that stuck to her bust enough to stay on. It seems like we had a few embarrassing moments at little girls' parties when the frosting slipped. Girls giggled about that sort of thing when I was a kid! That's all I can remember. If you like to bake, try it and let me know how it turns out.


Five yolks of eggs, 1 cup sugar. Mix, then add 1 cup flour, 1 teaspoon cream tarter sifted with it thoroughly, 7 beaten whites of eggs. Flavor. Bake as an angel food.--


3/4 cup butter
1-1/2 cups sugar
8 egg yolks
1 whole egg
2 1/2 cups flour
4 teaspoons baking powder
1 1/2 cups milk
1/2 teaspoon salt
1 teaspoon vanilla or grated lemon/orange rind

Cream butter and sugar until fluffy. Add eggs yolks and egg. Beat until lemon colored.

Combine dry ingredients. Add to butter and eggs. Add vanilla.

Pour into 2 greased and floured cake pans. Bake 25 minutes at 375 degrees.


2 ounces premium chocolate
1/2 cup cream
1 teaspoon melted butter
2 cups confectioners sugar
1/2 teaspoon vanilla

Melt chocolate. Add other ingredients and spread on cake.


2 quarts plus 3 cups light cream
6 large eggs, beaten
3 cups sugar
1 teaspoon salt
4-1/2 tablespoons pure vanilla extract

Combine ingredients. Chill and freeze according to ice cream freezer directions.


Susan Chaffin: Thank you to the net friend who forwarded this recipe to me. She wished to remain anonymous. It is my mother's favorite ice cream flavor. 1 quart plus 3 cups whole milk
1 dozen (12) egg yolks
2 teaspoons salt
3 cups sugar
1 quart whipping cream
4 tablespoons vanilla
2 small cans of lemonade concentrate, thawed.

Scald milk in a large saucepan. In a large bowl, beat egg yolks and salt together. Add about 3 cups of scalded milk to the egg yolks and salt, stirring constantly. Add the milk and egg mixture to the scalded milk and continue to heat, stirring constantly, over medium heat. Add the sugar. Continue to stir until mixture coats the spoon. Remove from heat. If mixture is lumpy, put through a strainer. Chill. Add whipping cream, lemonade and vanilla.

Freeze according to freezer directions.


3 quarts light cream
3 1/2 cups sugar
1 teaspoon salt
4 teaspoons vanilla
4 cups peeled and crushed ripe peaches

Dissolve the sugar in one cup of the cream. Add the remaining ingredients, EXCEPT peaches. Chill and freeze according to freezer directions. When the ice cream is almost frozen, add crushed peaches.


Susan Chaffin: This comes from an old notebook of mine. I vividly remember learning to make peanut butter when I was about 7 or 8 in a "Brownie" meeting. We also learned to make peanut soup, but I won't share the recipe with you, I have YUCK written next to it in big red letters.
Fresh roasted or salted peanuts
safflower or vegetable oil
1/2 teaspoon of salt per cup of unsalted nuts

Add peanuts to blender. Add 1 1/2 or 2 tablespoons oil per cup of peanuts. Add salt if needed. Blend all until consistency wanted (chunky or smooth) is reached. Refrigerate in a covered jar. If oil rises to top after storing, stir down before serving.


This cake is made with white cake, white frosting, and of course coconut! You will need a lamb cake mold; these are available at baking specialty stores and some department stores.

2 1/4 cups cake flour (sift before measuring)
2 1/2 teaspooons double-acting baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
1 cup milk
1 teaspoon vanilla
4 large egg whites

Preheat oven to 350 degrees and make sure all ingredients are about 75 degrees (room temperature).

Sift flour again with baking powder and salt. Cream with sugar and butter in a large bowl until fluffy. Combine the milk and vanilla. Add the sifted ingredients to the butter/sugar mixture in 3 parts, alternating with thirds of the milk/vanilla mixture. Stir batter until smooth after each addition.

Whip egg whites until stiff but not dry, and fold them lightly into the batter.

Grease the mold using a pastry brush and unsalted fat or oil. Dust with flour and reverse the mold to get rid of any excess. Pour batter into mold halves or, if the kind with a steam vent, into the mold and then tie or wire the mold shut. Bake according to mold directions (layers take about 25 minutes; a whole filled mold -- the kind with a steam vent -- takes about 1 hour in a 370 degree oven). Test for doneness in a tied lamb mold by inserting a thin metal skewer or toothpick through the steam vent. Cool in the mold about five minutes to let steam escape and allow the cake to set up. Then continue cooling on a wire rack (not upright).


Boiled white icing is traditional but incredibly difficult to make successfully. This fluffy frosting is a good substitute.
2 unbeaten egg whites
1 1/2 cups sugar
5 tablespoons cold water
1/2 teaspooon cream of tartar
(1 1/2 teaspoons light corn syrup)
1 teaspoon vanilla

In the top of a double-boiler over rapidly boiling water, beat egg whites, sugar, water, cream of tartar and syrup (optional) until thoroughly blended. Use a rotary beater or wire whisk, and beat constantly for seven minutes. Remove icing from heat.

Add vanilla and continue beating until the icing is the right consistency to be spread.


After the cake has cooled and the frosting is ready, stand the lamb up on the cake plate. (If you were chicken and baked two halves instead of using a whole mold, figuring you could stick the two layers together with frosting, frost the interior sides and put them together, reinforcing the joint with toothpicks. But be careful when you go to cut and eat the cake!)

Frost the lamb and then coat with 1/2 to 1 cup of fluffy white coconut. Add black jelly beans for the eyes and a pink one for the nose. At Easter, you can put green Easter basket grass around the cake, and decorate the grass with little eggs or other festive candies or decorations.


1 1/2 cups chopped cooked salad shrimp
1/2 cup mashed potatoes
2 chopped scallions
1/2 minced garlic clove
1 tablespoons minced parsley
1 teaspoon brandy or dry sherry

Combine. Shape into flat cakes. Sauté for 2-3 minutes in melted butter

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