Cooks Exchange

Cook's Exchange | Pusharatas, cabbage rolls and pound cakes - oh my!

By ANDREA YEAGER | Special to the Herald

Welcome to today's readers' recipe roundup.

For weeks, readers have searched for pound cake, pusharata and cabbage rolls recipes. Their quest has been a fruitful one.

The Kiln, Miss., reader who asked for pound cake and pusharata recipes gets what she wants. Her request for a cherry fruitcake has not been found.

Pattie Necaise shares her favorite pound cake recipes. Ann Smith of Ocean Springs, Miss., and Ginger Freemyer have pusharata recipes.

Lynette Faul wanted cabbage roll recipes, and reader Earline Smith offers her best ones.

Due to column length, I will share two of Necaise's cake recipes and another next week.

"The buttermilk one is wonderful," she said. "It has a great texture and wonderful flavor. It's my favorite.

"It's a little trouble, as you have to beat the egg whites and fold them in, but well worth the effort. ... and both can be done as cupcakes if you like."

BUTTERMILK POUND CAKE

3 cups plain flour

1/4 teaspoon soda

Pinch salt

3 cups granulated sugar

1 cup margarine

5 eggs, separated

1 cup buttermilk

1 teaspoon each vanilla and almond extract

Sift together dry ingredients. In mixer bowl, beat egg whites till stiff. Set aside. In mixer bowl, beat egg yolks, sugar and margarine till light and fluffy. Add dry ingredients and buttermilk alternately beginning and ending with dry mix. Fold in egg whites. Pour into greased and floured Bundt pan. Bake in preheated 325-degree oven for 1 hour. Check to see if the cake is done by inserting a toothpick in the middle. If it comes out clean, remove cake from oven. If cake is not done, bake an additional 10 minutes. Cool on rack 10 to 15 minutes and remove from pan.

If this cake mixture is used for cupcakes, baking time is 25 minutes at 325 degrees.

Note: To make a coconut pound cake, use the above recipe eliminating the

almond extract and adding 1 teaspoon coconut extract and folding in 7 ounces of shredded coconut.

-- Submitted by Pattie Necaise

"Another favorite recipe is this cake that has a great texture," Necaise said. "I think you can substitute any flavor extract and end up with a tasty pound cake. You can use the glaze for extra flavor, but the cake is great without the extra trouble of the glaze."

LEMON POUND CAKE

2 sticks margarine

3 cups granulated sugar

5 eggs

3 cups plain flour

1/2 teaspoon baking powder

1 cup milk

1 tablespoon lemon extract

In the large bowl of an electric mixer, cream the margarine with the sugar. Beat it really well, until it is light colored. Add eggs one at a time, mixing well after each addition. Add the lemon extract. Sift together the dry ingredients. Add to the mix alternately with the milk, beginning and ending with the flour mix.

Bake in a greased and floured Bundt pan. Bake at 325 degrees for 90 minutes. Remove from the oven and cool on a rack for 10 to 20 minutes. Loosen sides of cake from pan with a dull knife. Turn out onto the wire rack to finish cooling. If you are going to use the glaze, pour it over the hot cake as soon as you can turn it out of the pan.

Glaze:

1 cup confectioners' sugar

Zest of 1 lemon

4 tablespoons (1/4 cup) fresh lemon juice

Mix the ingredients together and pour over the hot cake. I place the cake (still on the rack) over a sheet of wax paper. The wax paper catches the dripping glaze which 1 pour back over the cake.

-- Submitted by Pattie Necaise

Pusharata recipes

"I am glad to submit a recipe from a great lady who shared her recipe in a great coastal cookbook," Ann Smith of Ocean Springs, Miss., said. "Proceeds from the cookbook are donated to the O'Keefe Foundation in memory of Rose Annette O'Keefe.

"As soon as I saw this request, I pulled out my O'Keefe family recipe book 'Cooking on the Coast' and went straight to Mary Mahoney's recipe," Smith said.

PUSHARATAS

5 pounds self-rising flour

1/2 cup sugar

6 orange peelings, grated

3 whole apples, grated

6 lemons peelings, grated

3 cups raisins

1/2 cup whiskey

3 tablespoons vanilla

1/2 gallon milk

2 cups pecans, chopped finely

Mix flour and sugar together first. Then combine grated apples, oranges, lemons, pecans and raisins (not grated) together. Add these ingredients into the flour and sugar and mix well together. Add milk, whiskey and vanilla to the ingredients. Mix well together. In teaspoonful lumps, deep fat fry pusharata batter until golden brown.

Glaze:

6 boxes powdered sugar

1/2 teaspoon almond extract

4 cans evaporated milk

Mix sugar, extract and milk. Glaze pusharatas while they are still hot from frying. Yield: About 300 pusharatas.

-- Submitted by Ann Smith

Ginger Freemyer went to wlox.com for Miss Deenie's Pusharatas. Deenie Kuljis died in 2006, but the Slavonian Auxiliary still uses this recipe.

MISS DEENIE'S PUSHARATAS

5 pounds self-rising flour

2- 1/2 cups sugar ( 1/2 cup for the fruit, below; 2 cups for the flour mixture)

2 cups raisins

3 tablespoons nutmeg

3 tablespoons cinnamon

3 tablespoons baking powder

2 tablespoons whiskey

2 tablespoons vanilla

4 large apples

4 large oranges

1 lemon

6 cups chopped pecans

1/2 gallon milk

Sugar glaze

Combine the dry ingredients: flour, 2 cups sugar, nutmeg, cinnamon and baking powder. Peel and core the apples. Peel and pit the oranges and lemon. Mince the fruit or run it through a blender or a food processor, but don't liquefy; combine with 1/2 cup sugar. Combine wet ingredients: whiskey, vanilla and milk. Stir wet ingredients into dry. Then mix in fruit, raisins and pecans.

Heat 1/2 to 1 gallon cooking oil in a deep fryer. Drop balls of dough (the ladies use a special scoop or just a standard coffee teaspoon) into hot fat, being careful not to crowd the pieces. Fry until golden brown, then drain on paper towels. Coat with sugar glaze.

Sugar glaze: Combine 2 or 3 cans of evaporated milk with 6 pounds confectioner's sugar and almond extract to taste. Start with the sifted sugar and add the milk gradually, stirring all the while, till you reach a glaze consistency. Add the extract a small amount at a time, to taste, and remember that the extract adds moisture, too.

-- Submitted by Ginger Freemyer

Cabbage rolls, please

Earline Smith shares this recipe from "Better Homes and Gardens New Cookbook," copyrighted in 1953.

CABBAGE ROLLS WITH MEAT

1/2 cup rice

1-1/4 cups milk

1 large head of cabbage

1 pound ground beef

1/4 pound ground pork

1 cup milk

2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons brown sugar

1/2 cup hot water

Cook rice in 1-1/4 cups milk over low heat until fluffy.

Remove cabbage leaves from head and immerse in boiling, salted water; cook until partially translucent and pliable; drain.

Combine meats with 1 cup milk, salt, pepper, and rice; mix thoroughly. Spoon meat mixture on each leaf; roll and tie.

Brown rolls in hot fat; sprinkle with brown sugar; add water; cover and cook slowly about 2 hours.

Thicken broth for gravy. Makes 6 servings.

-- Submitted by Earlene Smith

Andrea Yeager, can be reached at ayeager51@cableone.net and Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

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