Cottage Pudding with Your Choice of topping

Cottage pudding is actually a yellow cake with kind of a coarse crumb. It's a Shorey favorite! Serve with your favorite frosting.

From "Modern Cooking" by Meta Given

1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup soft butter or shortening
2/3 cup sugar
1 egg
1 tsp vanilla
1 cup buttermilk (or sour milk)

Have all ingredients at room temp. Grease a 9 x 9 x 2 inch baking pan or dish. Start over 10 minutes before baking, setting to moderate (375) if using and aluminum pan or 350 if glass.

Sift flour, measure and resift 3 times with dry ingredients. Cream butter in 2 or 3 quart bowl until smooth, add sugar gradually, creaming well. Add egg and beat until smooth and fluffy. Stir in vanilla. Add flour and milk alternately, beating until smooth after each addition. Turn into buttered and floured pan and spread level. Bake 25 to 30 minutes or until golden brown not longer!!! Cool to lukewarm and serve with your favorite frosting. Try the famous Nutmeg Sauce or Fudge Frosting!!!


Nutmeg Sauce
3/4 cup granulated sugar
1 tbsp plus 1 1/2 tsp flour
1/4 tsp salt
1 cup boiling water
1 tbsp cider vinegar
1 1/2 tbsp brown sugar
2 tbsp butter
1/2 tsp fresh grated nutmeg

Blend first 3 ingredients in 1 quart saucepan. Stir boiling water in gradually to keep smooth. Add vinegar and stir and cook over moderate direct heat until thick and clear, 4 to 5 minutes. Remove from heat. Stir in brown sugar, butter and nutmeg. Serve warm.

As I told Janyce, if you're serving this to the queen you might want to put some whipped cream and fresh fruit on the side. YUMMO!!!!

If Nutmeg Sauce is too daring for you try.....

Fudge Frosting

2 squares unsweetened chocolate
2 cups sugar
1 cup milk
1/4 tsp salt
2 tbsp peanut butter
1 tsp vanilla
1-2 tbsp cream
Put chocolate, sugar milk and salt into a heavy saucepan, cook slowly until chocolate is mostly melted Then bring to a boil. Cook to soft ball stage (234 degrees). Remove from heat, stir in peanut butter and let cool on a rack until you can put your hand on the bottom of the pan comfortably. Then add vanilla Then add cream a little at a time and beat the fudge for a minute or two. It should be pourable. Pour over cake and let cook completely.

You HAVE to make this. Let me know how it comes out!!!!

Special Blueberry Muffins

From the Portland Junior League Cookbook about 15 years ago. These are mine and Jen's favorites!!!

1/2 cup vegetable shortening
1 1/4 cups sugar
2 large eggs
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups maine blueberries

Cream the sugar and shortening, add the eggs and mix in one at a time. Stir in the milk then mix in the dry ingredients and berries. Bake as loaves (350 until done) or muffins, 375 for about 15 minutes.

Notes: When I make them I use half butter and half shortening. Add some wheat germ if desired. A pinch or two of cinnamon is also good. I sprinkle the tops with cinnamon and sugar. Oh yeah....DON'T OVERMIX!!