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Mayonnaise makes chocolate cake cherries go into cheery pudding


Waiting for this wagon of sweet dishes is worth the time. A while back, Amy Helmey of Baltimore requested a cherry pudding recipe and Ellen Copp of Auburn, N.Y., asked for a chocolate mayonnaise cake. Their requests have been answered.

"I want a cherry pudding made like those in York County, Pa.," wrote Ms. Helmey. Her answer came from Helen J. Lehman of Manchester, Pa., who wrote, "This is an old recipe I make several times during fresh fruit season in York County, Pa."

Lehman's cherry pudding

3/4 cup sugar

1/4 cup shortening (well-rounded)

2 eggs

2 1/4 cups sifted all purpose flour

3 teaspoons baking powder (well-rounded)

1/8 teaspoon salt

3/4 cup milk

1 teaspoon vanilla

1 pint pitted sour cherries

Heat oven to 350 degrees. Using nonstick spray, spray bottom only of a 10 1/2 - by 8- by 3-inch loaf pan.

Cream sugar and shortening. Add eggs and beat well. Reserving 1/4 cup flour, combine remaining flour with dry ingredients and add alternately with milk. Add vanilla.

Dust cherries with reserved 1/4 cup flour and gently stir into batter. Add any remaining flour. Spread batter in pan. Sprinkle with 2 teaspoons sugar. Bake for 45 to 55 minutes or until a toothpick comes out clean. Remove from pan on to serving plate. Cut slices in desired width and serve immediately in bowls with milk.

Helen Lehman notes that black cherries, raspberries or blueberries may be substituted for the sour cherries.

* A chocolate mayonnaise cake, wrote Ellen Copp, was something her family enjoyed for years until the recipe was misplaced. Anna Lorden from Kingsville, Ind., responded.

Lorden's chocolate mayonnaise cake

2 cups flour

1 cup sugar

2 teaspoons baking soda

4 tablespoons cocoa

pinch of salt

1 cup mayonnaise or Miracle Whip salad dressing

1 cup water

1 teaspoon vanilla

Add all ingredients at once, mix well and pour into a greased and floured tube or cake pan. Bake for approximately 40 minutes at 350 degrees. Top with cream cheese icing or your favorite icing.

Ms. Lorden did not send in her recipe for cream cheese icing, but Muriel Gibbons of Baltimore sent hers, and Marino Caro of Baltimore sent in a buttercream icing which she always uses on her chocolate mayonnaise cake.

Gibbons cream cheese icing

1 small package cream cheese (softened)

2 tablespoons butter (softened)

1 teaspoon vanilla

2 cups confectioner's sugar

Blend the cream cheese and butter together for about 15 minutes. Add vanilla.

Then add about 2 cups of sugar"or until you have enough for spreading," wrote Ms. Gibbons.

Caro's buttercream frosting

Makes 2 cups frosting

6 tablespoons butter or margarine (softened)

1/3 cup cocoa

2 2/3 cups confectioner's sugar

1/3 cup milk

1 teaspoon vanilla

Cream butter or margarine in small bowl and add cocoa and sugar alternately with the milk.

Beat to spreading consistency. An additional tablespoon of milk may be needed.

Blend in vanilla.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Doris Johnson of Baltimore wants a recipe for southern chicken and dumplings which she says she once made and has misplaced.

* Bunny Hurwitz of Baltimore is seeking a sweet and sour cabbage soup recipe which "my mother-in-law used to make."

* Frances Kelley of Atchison, Ky., would like to have a recipe for preserving boiled eggs.

"My grandmother was German and she would boil and peel the eggs and put them in a crock or something similar. Then she would pour on a mixture which hardened like Jell-O. They were delicious," she wrote.

* L. Lyons of Baldwin, wants a recipe for a crunch topping like the one used in bakery store crumb cakes.

* Shirley Wright of Baltimore wants to make some dog biscuits for her bouvier des Flandres dog. "I'd experiment on some recipes if I could get them," she wrote.

* If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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