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Recipe Name: Apricot Upside Down Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 8

Text Recipe
Another of my scores this weekend was "from SOUP to DESSERT with the
NEW Irradiated PET MILK". That's a book title believe it or not. It's
copyrighted 1934 by Pet Milk company. I was naturally curious as to
why they were nuking Pet Milk in 1934. That screwed up my historical
perspective pretty good, but it turns out that "irradiated" refers to
running the milk under an ultraviolet light to increase vitamin D
content, not making it glow in the dark. So once my reality check had
subsided and I paged through the book, I saw this which made me think
of you. In a 9-inch skillet melt 3 tablespoons butter. Remove from
heat and sprinkle with 1/2 cup brown sugar. Arrange on sugar 24 canned
apricot halves. Let stand while mixing batter. 4. Beat until very
light 2 eggs. 5. Add, while beating, 1/4 tsp salt, 1 cup sugar and 1
tsp vanilla. 6. Heat to boiling point: 1/4 cup Pet Milk diluted with
1/4 cup water and 1 Tbl shortening. 7. ea Beat into egg mixture. 8.
Sift together: 1 cup sifted cake flour and1 tsp baking powder. 9. ea
Add milk mixture beating quickly but thoroughly. 10. lb over apricots.
11. ea Bake in a moderate oven (350F) for 25 to 30 minutes or until
cake shrinks from sides of pan. Turn out while warm and serve with
Whipped Pet Milk Topping. Serves 6. That's all pretty straight
forward. What it shows in the pictures but not in the text is that
the cake is baked in a cast-iron skillet like a nice mess of
cornbread. Here's the topping though I can't help but think it's a tad
redundant. WHIPPED PET MILK (as a topping): Soak for 5 minutes: 1/4
tsp granulated gelatin in 1 tsp cold water. Scald in top of double
boiler: 1/2 cup Pet Milk. Add gelatin and stir until dissolved. Pour
into bowl and chill until icy cold. Then whip with rotary beater
until stiff. Fold in 1 Tbl powdered sugar and 1 tsp vanilla. Makes
about 1 1/2 cups...Serves 8. NOTE: The following flavorings may be
substituted for the vanilla: 2 t orange extract 1 t lemon extract 1/2
t almond extract and 1/2 teaspoon lemon extract 1/2 t peppermint
extract 4 dr oil of peppermint Posted by Stephen Ceideberg; September
7, 1992. File

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