Recipe: Mom's Bread Pudding

 Thelma L. (Hall) Tomey

Preheat oven to 350.

2 Eggs, beaten 

¼ tsp. Salt

2 1/4 C. Milk 

 2 C. Bread cubes

1 tsp. Vanilla 

½ C. Brown Sugar

½ tsp. Cinnamon 

1 C. Raisins (Optional)

Combine all ingredients in large bowl and mix thoroughly by hand. Transfer to greased casserole dish or loaf pan. Bake 45 min. Pudding is done when knife inserted comes out clean. Serve warm with vanilla sauce.

Vanilla Sauce

1 C. Sugar 

2 C. Boiling Water

2 T. Flour 

2 T. Oleo or Butter

1 tsp. Vanilla 

 ¼ tsp. Salt

Combine all dry ingredients in a sauce pan. Place on medium heat and add water slowly, stirring constantly until thickened and creamy, about 8 min. Serve over warm bread pudding.

Recipe: Mayonnaise Cake

Mayonnaise Cake

Unknown Author

2 C. Flour

1 C. Sugar

2 tsp. Baking soda

½ C. Cocoa*

¼ tsp. Salt

Combine and mix together in a large bowl.

Add:

1 C. Mayonnaise

1 C. Cold water

1 tsp. Vanilla

Blend well and pour into a greased and floured or sprayed long cake pan or 2 - 8” round pans.

Bake at 350 for 30 minutes.

This cake is very moist and black.

Great when you are out of eggs and oil!

Variation: Add a small box of instant chocolate pudding to dry ingredients

Chocolate Frosting

Paula A. Allen

½ Stick butter

4 Heaping T. Cocoa*

2 C. Powdered sugar

1 tsp. Vanilla

6 T. Milk

Melt butter in microwave. Add cocoa and stir thoroughly. Add rest of ingredients and beat on low until mixed thoroughly, adding more milk a little at a time, if needed, until mixture is a spreadable consistency. Beat on high for about 30-45 seconds until well blended.

Dabble and spread onto hot cake and gently spread around. Too fast will tear cake.

*Great with Hershey's Cocoa Special Dark