Tomato soup cake? You Can’t Always Use the Name in Recipes – Davie County Enterprise Record

There are some rules for naming recipes.

A book published in 1920, “The Art of Naming Dishes on Fare Bills,” offers some guidelines. The book arose with the author’s dismay. The author notes his rules for naming dishes in one chapter.

I found this interesting as I often tweak, edit and rename old, outdated recipes. Some recipes should be renamed – eg tomato soup cake. yes. Where does one go from there? What’s the icing on that cake?

what’s in a name?

Let’s examine the recommendations for naming the dish. First, the author suggests considering two factors. One is to mention the main ingredient, such as meat, vegetable or fruit. Second, notice how the dish is prepared, such as using the word “bread.”

For simple dishes with an additional component, use the word “with” – there is an addition to the main ingredient. First, list the main ingredient and follow with the method of preparation. For example, take the main ingredient – chicken, then the method of preparation – stuffing, and add the additional ingredient – mushrooms. Voila – you have a recipe for chicken stuffed with mushrooms.

One exception is when a dish has a name that already includes a preparation technique – eg steak. In this case, the meaning is already understood. This is followed by secondary words that include personal or geographic names. And remember, if you rename a recipe, it’s important not to make the dish culturally neutral. You can be creative but still respect the roots of the dish.

We’ve all heard Shakespeare’s Romeo and Juliet phrase, “What’s a name? What we call a rose by any other name would smell sweet.” This quote does not pass the sniff test regarding recipe names. When we call a cake that name – Tomato Soup Cake – it certainly doesn’t smell very sweet.

I don’t know about you, but I can savor the recipes when I read them. The title itself has the potential to get my attention to read it – or not. When I read the tomato soup cake, I’ll quickly turn the page. The idea of ​​adding condensed tomato soup to a cake recipe excites my stomach. But if we follow the recommended rules for renaming that recipe – we may end up eating a spicy tomato cake. Now a little more palatable, I might give this recipe a second look.

Mostly, what we call something is usually not important – the essence remains the same regardless of the name. But names were of great importance in biblical times. When referring to God – he is called by many different names in the Bible – more than 63 are in the Bible. Each name has great significance and meaning. In the Old Testament, the word noun means “individual sign” and describes the essence of a person. In the New Testament, the word noun comes from a verb meaning “to know.” The names of God describe His attributes and character. His names are filled with promises – gifts God has given us so that we can truly know Him.

In Psalm 9:10, David said these words after the victory, “Those who know your name will trust in you, for you, Lord, have never left those who seek you.”

Unlike a name and a recipe that can change – God’s names, character and attributes will never change. Nor his promises. His names and ways are endless – like him.

Don’t do anything cake

2 scrambled eggs

3 cups of sugar

3 cups all-purpose flour

1 ½ tsp. Soda

¾ tsp. salt

Half a cup of whole milk

1 ½ tsp. vanilla

1 liter can crushed pineapple, crushed

In a mixer bowl, beat eggs. Add sugar and mix well. Mix flour, soda, and salt alternately with milk and vanilla. Mix well. Add pineapple and mix well. Bake in a well-greased 9×13 cake tin, greased with flour, in a 350 degree oven for 25-35 minutes.

Tomato soup cake

Crisco shortening cup

1/3 cup sugar

2 eggs

2 cups all-purpose flour

4 teaspoons. Baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 ½ tsp. spices

½ tsp. ground carnation

Half a cup of water

10 oz. Condensed tomato soup

In the bowl of a stand mixer, cream the cream until fluffy. Add sugar and mix well. Beat the eggs, one at a time, beating well after each addition. Whisk together the flour, baking powder, soda and spices, alternating the water and soup. Mix well. Bake in a well-oiled, floured, round pan, 9 x 13, or tube tray in a 350-degree oven for 35 minutes for a layer or 9 x 13 or 50-60 minutes for a tube cake. Let it stand in the pan for 10 minutes before removing. Sprinkle confectioners’ sugar or frosting with icing cream cheese.

fat cake

1 Duncan Hines yellow cake mix

1 can of sweetened condensed milk

1 small can of crushed pineapple

Half a cup of shredded coconut

9 oz. cold whip

Bake cake according to box instructions. After removing from the oven, pierce the entire surface of the cake with a fork while it is still hot. Pour the condensed milk over the cake and leave it to coat the cake. Spread crushed pineapple over cake. Let the cake stand until it cools. Pour the mixture cold and sprinkle with coconut.

Mayonnaise Chocolate Cake

1 cup sugar

3 cups all-purpose flour

2/3 cup unsweetened Hershey’s cocoa

2 ¼ tsp. Baking powder

¼ tsp. salt

1 1/2 cups mayonnaise

1 cup cold water

1 ½ tsp. vanilla extract

Mix sugar, flour, cocoa, baking soda and salt in a bowl. Add mayonnaise, water and vanilla. Stir and beat for one minute. Bake in well-greased cake pans, sprinkled with flour, in a 350 degree oven for 25-30 minutes or until tests are done. Put the icing of your choice between the layers and on top.

Ugly watermelon cake

2 scrambled eggs

1 package. Duncan Hines Yellow Cake Mix

16 oz. Fruit cocktail

1 cup coconut

½ cup light brown sugar

icing

Half a cup of salted butter

Half a cup of granulated sugar

Half a cup of evaporated milk

½ cup chopped walnuts

1 1/3 cup coconut

In a mixer bowl, beat eggs. Add fruit cocktail, cake mix (without pudding), and coconut. Mix well for two minutes. Pour into a well-greased 9×13 frying pan. Sprinkle brown sugar on top. Bake in a 325 degree oven for 45 minutes or until tests are done. To decorate, in a saucepan, bring the butter, sugar and milk to a boil. Remove from heat and stir in nuts and coconut. Pour over cake while it is still hot.

Switch Cake

3 scrambled eggs

1 Duncan Heinz Devils Cake Mix Food

½ cup Wesson vegetable oil

1 box of cherry pie filling

icing

1 stick salted butter

5 1/3 oz. evaporated milk

2 cups of sugar

12 large marshmallows

For the cake, in a bowl, whisk the eggs. Beat by hand with the cake mixture, alternating with the oil. Add the cherry pie filling and mix well. Bake in a well-greased and floured 13 x 9 cake pan in a 350 degree oven. (Switch: Use white cake mix and apple pie filling as a substitute.)

To make the icing, in a saucepan, mix the butter, milk, sugar, and marshmallows. Boil the mixture for 5 minutes. Remove from heat and stir in potato chips and vanilla. (Switch: Use candy chips for the caramel icing for a white cake/apple cake as a substitute.)

surkraut cake

2/3 cup softened salted butter

2 cups of sugar

3 eggs

2 cups all-purpose flour

¼ cup Hershey’s cocoa

1 tsp. baking soda

1 tsp. Baking powder

¼ tsp. salt

1 cup water

1 tsp. vanilla extract

2/3 cup pickled pickles, rinsed, drained and chopped

In mixer bowl, cream butter. Beat in sugar and mix well. Beat the eggs, one at a time, beating well after each addition. Add flour, cocoa, baking soda, powder, and salt, alternating with water and vanilla. Mix well. Fold in chopped sauerkraut. Beat until smooth. Bake in well-greased, floured cake pans in a 350 degree oven for 25-30 minutes or until tests are done. Cool for 10 minutes and turn. Frost with mocha whipping cream. After freezing, refrigerate until ready to serve.

mocha whipping cream

1 1/2 cups heavy whipping cream

3 tablespoons. Sugar

1 tbsp. instant coffee

2 tbsp. rum (optional)

Before serving the cake, in a mixing bowl, whisk the whipping cream until stiff peaks form. Mix sugar, coffee and rum. Frost cake and serve immediately.

bee cake

2 cups full fat milk

3 tablespoons. Corn Starch

1/3 cup sugar

1/8 tsp. salt

1 tsp. vanilla extract

Store-bought sponge cake

Half a liter of whipping cream

small cherry jar

In a double boiler, mix milk, cornstarch, sugar and salt. Mix well and cook, stirring, until the custard thickens. Add the vanilla. Remove from heat. Cut the sponge cake into small pieces. Line a large bowl with waxed paper. Start with the cake, layer the cake and custard until the bowl is full. Put a plate on top of it. Put it in the fridge overnight. When ready to serve, whip the cream and cut the cherries in half and distribute on paper towels to absorb the juice. Turn the bowl over on the serving site. Ice with whipped cream and cherries.

avocado cake

Crisco shortening cup

2 cups of sugar

3 eggs

2 2/3 cups cake flour

1 ½ tsp. Soda

Half a cup of milk

1 1/2 cups mashed avocado

¼ cup chopped dates

Half a cup of white raisins

cup chopped nuts

In the bowl of a stand mixer, cream the cream until fluffy. Add sugar and mix well. Beat the eggs, one at a time, beating well after each addition. Mix the flour and soda alternately with the milk. Mix well. Add avocado, dates, nuts and raisins. Mix well Bake in well-lined, greased 9-inch cake pans in a 350 degree oven for 1 hour or tests are done. Frost with cheese frosting.

baby food jar

3 scrambled eggs

2 cups of sugar

2 cups self-raising flour

1 tsp. cinnamon

1 tsp. clove

1 cup Wesson oil

1 cup chopped walnuts

2 small jars of plum baby food

In a mixer bowl, beat eggs. Add sugar and mix well. Whisk the flour and spices alternately with the oil and baby food. Mix well. Fold the nuts. Bake in a well-floured tube pan in an oven at 325 degrees for 1 hour 15 minutes or until tests are done. Cool for 10 minutes and turn. For glaze, combine juice of half a lemon and 2 cups icing sugar.

Puck gelatin cake

4 scrambled eggs

1 Duncan Hines White Cake Mix

4 oz. Jello pudding with vanilla

1 cup water

½ cup Wesson vegetable oil

3 oz. raspberry gelatin jello

cold whip

In a mixer bowl, beat eggs. Add cake and dessert mixture, alternating with water and oil. Pour into a greased and floured 13″ x 9″ baking tray. Bake in a 350 degree oven for 40-45 minutes. Fabulous. Dissolve the gelatin according to the directions on the package. Poke holes in the cake with a fork. Pour the warm gelatin over the cake. Refrigerate for 4 hours. Pour the batter over the cake.

idiot cake

1½ cups all-purpose flour

1 cup sugar

3 tablespoons. Hershey’s Cocoa

1 tsp. Soda

½ tsp. salt

1/3 cup vegetable oil

1 tbsp. vinegar

1 tsp. vanilla extract

1 cup cold water

In a bowl, combine flour, sugar, cocoa, soda and salt. Mix and pour into a well-greased 9×9 skillet. Make 3 holes in the dry ingredients. Pour oil, vinegar and vanilla, one into each separate hole. Pour water over everything. Mix well with a fork. do not hit. Bake in a 350 degree oven for 30 minutes. Frost in skillet while cake is still warm.

wacky cake decorating

¼ stick melted butter

Half a cup of sugar

Half a cup of whole milk

1½ tbsp. All-purpose flour

Half cup coconut

cup chopped nuts

To decorate, in a saucepan, melt butter and add sugar, milk, butter, flour, coconut and nuts. Cook until thick. Add the vanilla. Spread on a warm cake.

dirty cake

1 pound of crushed Oreo cookies

8 oz. Soft cream cheese

½ stick soft salted butter

1 cup confectioners’ sugar

1 tsp. vanilla extract

12 oz. cold whip

2 small boxes of instant vanilla pudding

3 cups full fat milk

Put half of the crushed biscuits in an oiled frying pan. In the bowl of a stand mixer, beat cream cheese, butter, and powdered sugar until light and fluffy. Add vanilla and fold in Cool Whip. In another bowl, combine pudding mixture and milk. Combine pudding mixture into cream cheese mixture. Spread the mixture over the biscuit crumbs. Sprinkle the remaining crumbs on top. Decorated with fresh edible flowers.

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