Americans have been enjoying this springtime cake since the early 1900s when many cakes were made in cast iron skillets. (The skillet could be put in a wood burning stove oven without harming it.) Continue reading
“Girl, you dare put a piece of carrot cake in front of me that’s got bugs in it?”
“Grams, you know those raisins aren’t bugs.”
“Well they look just like the weevils that got in our flour when I was a girl and I ain’t eatin’ that.
“Grams, you taught me to make that cake, pick the raisins out and try it.”
After a tentative taste Grams old face wrinkles. “This ain’t my recipe it’s got hooch in it.”
“It’s not hooch, it’s Jamaican Rum I soaked the fruit in.”
“I guess them bugs are good and dead then.”
**
March 16, 2018, prompt from Charli Mills at Carrot Ranch Literary: In 99 words (no more, no less) write a story about carrot cake. It can be classic or unusual. Why is there cake? How does it feature in the story. Go where the prompt leads.
Respond by March 20, 2018, to be included in the compilation (published March 21). Rules are here. All writers are welcome!
I used to work at The Olive Garden restaurant. We could sneak soup or bread sticks when we were hungry, but we could get suspended for eating the Andes chocolate mint candies that were given when the check was presented at each table. Over such a little thing as that? Yes, because when there are fifteen-plus empoyees on duty and we all eat our fill, the big box that should last all evening, disappears in about an hour. The candies are so good, and a refreshing minty taste remains when one is allowed to slowly melt in your mouth. Continue reading “Yum-Yum”
The blond brownie is a golden color with a mild molasses flavor achieved by using brown sugar instead of cocoa for flavoring. I find it interesting that the recipes I looked at and have made myself, all add some sort of chocolate to the blond brownie, usually in the form of chips. Now why not just make a chocolate brownie? Who knows? Humans are funny that way. Continue reading “Reminds Me of Home”
According to the National Day of Calendar many people receive fruitcakes as gifts sometime during the holiday season. Some people eat the holiday bread. Others may re-gift them. There are those who sneakily throw them away and others who will do so openly. But on the third day of January, another type of fruitcake, ahem, person comes out of the woodwork. These are the characters who have hoarded them, stored them and hid them so they can celebrate National Fruitcake Toss Day. The idea being, see how far you can throw one of the hard disks. Continue reading
As a youngster our family birthday tradition was we got to pick the menu for that day and Mom would make a scratch two-layer cake and decorate it with the frosting color of our choice. My dinner was baked ham with pineapple and clove, mashed potatoes and peas. My cake was a Chocolate Town Special (recipe used to be on the Hershey’s bitter cocoa can) with white frosting and piped sky blue pink designs. Before frosting the cake Mom would wash a dime and push it, standing up, into the bottom layer. The four of us girls, Mom, her friend Doris and maybe a couple of extras would be on hand when the cake was cut. Who ever got the dime was supposed to have good luck all year. I don’t remember opening presents, but I have fond memories of those cakes. Continue reading “My Mom Did It”
Sue Spitulnik 