ANDERSON, Ind. — The Herald Bulletin has been requesting readers’ favorite recipes to share. This week Harry Kirchenbauer has shared his wife Maureen’s recipe for Granny Cake. He says every time they take it to an outing, he always take along copies of the recipe to fill immediate requests.
Do you have a favorite “go-to” recipe for everyday or a special occasion? We’d like to share your favorite recipe with our readers. Submit your recipe to email@example.com. Include your name and place of residence. You may include a photo of yourself.
1 stick of butter/margarine *
1 and 1/2 cups of white sugar
2 cups of flour
1 teaspoon salt
1 teaspoon baking soda
1 20oz. can of crushed pineapple (heavy or light syrup)
3/4 cup to 1 cup of light brown sugar
1 cup of chopped walnuts (if you wish)
Cream butter (*Imperial Margarine preferred) with white sugar. Add eggs and mix. Add flour, baking soda, salt and complete can of pineapple to previous mix. Mix all. Pour into a 13 x 9 greased pan and sprinkle brown sugar on top. Walnuts can be added with brown sugar if you like.
Bake 350 degrees for 35 to 40 minutes.
2 sticks butter/margarine
1 12-ounce can Milnot
2 tablespoons corn starch
1 and 1/2 cups white sugar
2 teaspoons vanilla extract
Mix sugar and corn starch in a side bowl. Melt butter in a pan on the stove. Add Milnot to pan, then add sugar/corn starch mixture to butter mixture. Stir frequently to low boil until mixture thickens like gravy. Stir in vanilla and pour over top of cool or hot cake....your choice.
Icing will penetrate slightly if cake is hot.
Also this week, reader and Anderson resident Nicole Winkler has sent a recipe using strawberries, which are now in season.
Strawberry Angel Food Dessert
1 (10-inch) angel food cake
2 (8-ounce) packages cream cheese, softened