Retro Recipe- A Blast From the Past!

Written Tuesday, February 16th, 2010 by Penny Hawkins

I thought it would be fun to bring ya'll a retro recipe today and this one is straight out of 1972. It's called a "Sock-it-to-me" cake, and those of us of a certain age recognize the name as a reference to Rowan and Martin's "Laugh In", a hippie-culture sketch comedy show that was on tv from 1968 to 1973.

The name might be based on a comedy show, but there's nothing funny about this cake because it's some seriously yummy eating! Back in 1972 when my mom got this recipe, it was all the rage, and any hostess worth her salt served this for tea parties, brunches, card parties, or even for dessert after dinner. My parents entertained quite a bit, and let me tell you...we ate a lot of Sock-it-to-me cake at our house!

Here's my mom's recipe (with a few updates from me). So what do you say? Wanna party like it's 1972?

Sock-It-To-Me Cake

Preheat oven to 375°. Grease and flour a bundt pan. In a large bowl, combine cake ingredients; pour 2/3 batter into prepared cake pan. Combine filling ingredients in a medium bowl; sprinkle filling over cake batter in pan. Pour remaining batter into pan. Bake at 375° for 45-55 minutes or until pick inserted in center comes out clean. Cool in pan for 25 minutes. Remove cake from pan and place on serving plate.

Combine glaze ingredients and drizzle over warm cake.

Member Recipe Review: Blueberry Lemon Breakfast Cake

Written Tuesday, January 26th, 2010 by Penny Hawkins

Blueberries and lemon are one of those classic flavor combinations that are just meant to go together, a fact that is perfectly illustrated after one bite of  BnB Finder's Blueberry Lemon Breakfast Cake.

This moist, delicious cake is ideal for breakfast or brunch accompanied by a mug of coffee, or a cup of your favorite tea. Not too heavy or sugary-tasting, this cake is a perfect  balance of sweet juicy blueberries, and the bright, tart, flavor of the lemons. 

This recipe was absolutely perfect as it was written, but, when I spotted some buttermilk in the fridge, I couldn't resist trying it in place of the regular milk. It added a pleasant  tangy flavor, and helped ensure a moist, tender cake. I should also add that I made this recipe in a loaf pan because after I got the batter made, it didn't look like it was enough to fill my Bundt pan. There's nothing sadder than a wimpy, undersize bundt cake, so I opted for using a loaf pan. I also found that it needed an extra 15 minutes baking time, but I suggest you start checking at 50 minutes since oven temps vary.

I recommend this recipe as both easy and delicious..perfect when you want a not-too-sweet treat, or something special for brunch when you have friends or family over...it's a real winner! On my beancounter husband's scale of 1 -10, this cake got an 8. He took it to work and said it was gone in a flash (and poor man only got one piece)!

Cherries in the Snow

Written Tuesday, December 29th, 2009 by Penny Hawkins

After I did the member feature on Kris (Married to Chocolate) and her great idea for "No-bake Mondays", I was really motivated to work on some no-bake dessert recipes of my own. Looking for inspiration, I came across a recipe that was my mother's called "Cherries in the Snow". What a blast from the past! I had not eaten or thought about this recipe in years, but I remember it was a big favorite of ours, especially during the holiday season.

So, since we are still technically in the holiday season, and many of us  still have snow on the ground, I thought this was the perfect time to bring out this oldie but goodie and share it with you all! Enjoy!

Cherries in the Snow

Combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed with electric mixer until smooth.

1. To assemble, stand the angel food cake on its end and slice in half down the length of the loaf (you will have two long slices).
2. Spread half the whipped topping in bottom of 13x9-inch pan. Arrange 1 cake slice on whipped topping: press lightly; spread with the cream cheese mixture.
3. Arrange remaining cake slice on cream cheese mixture; press lightly. Spread with remaining whipped topping.
4. Spoon cherry pie filling evenly over top. (Pan will be filled to the top.) Refrigerate for 2 hours or until ready to serve. Cut into slices.

What a gift

Written Sunday, December 6th, 2009 by TrishB

Just when you thought you had recovered from Thanksgiving you realize that the holidays are only weeks away.  While a wonderful time is spent with family and friends, holidays are often overshadowed by gift giving mayhem.

We live in a time of midnight sales, internet shopping, gift cards, and the latest and hottest presents. Homemade gifts are a thing of the distant past.  This year in particular has been tough for many.  Why not take a break from the commercialism that defines the holiday season.


Here are some of my favorite delicious items from HHM members that can be given as gifts. They are inexpensive to prepare and will almost certainly be met with joy by the recipient.

Try Amanda’s Peppermint Bark, ambyrd21‘s Chocolate Meringues, GuiltyKitchen’s Idle Hand Bars, Theresa111‘s Coconut Macaroons, Sarah’s Lemon Bars, Annacia’s Pecan Clusters, dollydoesdesserts Dolly does the Hello Dolly Bars, chilly’s Peanut Butter Bars, Lady Gourmet’s Rice Krispy Treats, Amanda’s Holiday Snowball Cookies, or KarenB’s Holiday Cheesecake Squares.  These are baked goods that can be wrapped in cellophane with a beautiful ribbon.

If you still have time after making our members mouth watering treats, try this simple recipe for chocolate bark.

Marshmallow Bark

1 lb. bittersweet or milk chocolate, chopped (can also combine the 2)

2 cups miniature marshmallows

1 1/2 cups pecan pieces, lightly toasted

Line a jelly roll pan with waxed or parchment paper. Melt the chocolate in a bowl set over a pan of hot water.  Stir frequently until chocolate is melted and smooth.  Remove from heat.



Stir in 1 1/2 cups of the marshmallows and 1 cup of the pecans.  Pour the mixture into the pan and spread with a spatula (about 1/2 inch thick). Sprinkle the remaining pecans and marshmallows over the top.  Press gently into the chocolate.


Refrigerate the bark until completely firm.  About 2 hours. Break or cut into chunks.  Store in an airtight container at room temperature for up to 1 day or in the fridge for up to two weeks.

Member Recipe Review: Gert's Mama's Pound Cake

Written Wednesday, November 18th, 2009 by Theresa H Hall

Buck, from Sugar Pies, included this recipe in his Recipe Tab. I tried it and found it to be one of the best cakes I have ever had the pleasure to make. The whole baking process was a flowing blend of ingredients which turned into batter that was smooth, plump and rich. After pouring it into my Mama's angel food cake pan to bake, I left some batter in the bowl that I could taste. It was so creamy, and my addition of dark rum, in place of lemon extract (there is no comparison) made all the difference to my taste buds.

Throughout the baking I watched it climb the sides of the pan to turn a golden hue. The smells wafting from my kitchen were glorious. As you can see from these photographs, this cake is heavy and dense but without seeming so. You know you have a filling dessert when you lift the pan from the oven.

This recipe everything it promises and can be eaten just as is. However, because it's the holiday season, you might want to dress up Gert's Mama's Pound Cake just a wee bit. It's versatile so it goes with just about any accompaniment, plus it's a real crowd pleaser. I have tried it on my crowd and they wholeheartedly agree.

What I found most impressive is that I originally took one-half of this cake and put it into my freezer. I pulled it out when I needed a slice here or there, but even after a month, this cake refreshed beautifully. Except for the missing, just baked aromas in your kitchen, it tastes as if you just made it.

This is such a worthy dessert to be included for celebrations, holidays, or everyday meals. I plan on using my never used Christmas tree bundt pan, so it will have a festive appearance. I shall top it with sifted snow, which is 10X sugar made into an even finer sugar powder.

2-Minute Cheesecake

Written Monday, September 15th, 2008 by April Boland

Kraft now has a Ready-To-Eat Cheesecake Filling product, which is incredible for those of us who are interested in making a fancy, delectable dessert within a couple of minutes. This tub of cream cheese-based filling can be spooned right into a pie crust, and you're done!

Alternatively, my mother suggested to me the other day that you can put it in a glass with crushed graham crackers on the bottom and top it with fresh fruit. In fact, there are plenty of ways to garnish your cheesecake:

• Cookies/graham crackers
• Fresh berries
• Fruit jam
• Whipped cream
• Chopped nuts
• Maraschino cherries
• Chocolate syrup, drizzled on top