By FRANCES BASTIEN
GLASGOW — Martha Mutter and her daughter, Denise Strader, have some wonderful recipes to share with readers this week. This mother and daughter worked together and came up with some truly delicious food.
Martha and her husband, Robert, operate Mutter’s Catfish Farm and a large general farm operation. She also has a ceramic shop next to her home and gives ceramic classes. Her students come from all over. At one time, Martha had students from Japan, England, Germany, Bahamas, this area and several surrounding counties. She gives credit for her ceramic skills to the late Bliss St. Charles of Glasgow, saying Mrs. St. Charles was her mentor in learning how to mold and fire ceramics.
Denise and her husband, Joe Bryan Strader, live nearby and the families get together often for meals. The two grown Strader sons, Nicholas and Andrew, Martha and Robert’s only grandchildren, join the family as often as possible for some of their mother and grandmother’s good home cooking!
So, get the scissors and clip these wonderful recipes. They are so delicious; you will be using them repeatedly.
We thank Martha and Denise for sharing their recipes with other area “good cooks.”
We begin with Martha’s version of a very delicious Jam Cake.
MARTHA’S VERSION OF JAM CAKE
1 cup butter or margarine, creamed with
1-1/2 cups sugar
Add 4 large eggs, beat in one at a time
3 cups sifted all purpose flour
1 teaspoon cinnamon
1-1/2 teaspoon allspice
Pinch of ginger
Alternate flour with 1 cup buttermilk and 1 teaspoon soda (I put soda in the buttermilk and mix well
To the batter add:
1 cup cooked, cooled raisins, well drained
1 cup blackberry jam
1/4 cup peach preserves
1/4 cup red plum preserves
1/2 cup strawberry preserves
1/4 cup cherry preserves
“I make my own preserves and homemade is better in this cake. This makes three 9-inch layers. Bake in 350 degree oven” – Martha Mutter
JAM CAKE
“This is from my mother-in-law, Mrs. Joe Mutter. It is a little different from mine but it is delicious too.” – Martha Mutter
1 cup butter
2 cups sugar
3 cups flour
1 teaspoon cinnamon
3/4 teaspoon allspice
Pinch of ginger
3/4 cup jam
1 cup raisins
4 whole eggs
1 cup buttermilk
1 teaspoon soda
3/4 cup pineapple preserves
Mix well. This makes three 9-inch layers. Bake in 350-degree oven.
BROWN SUGAR FROSTING
2/3 cups firmly packed brown sugar
1/3 to 1/2 cup cream or evaporated milk
1/2 stick margarine
Cook on high heat until mixture comes to a rolling boil that cannot be stirred down. Remove and add sifted confectioners sugar until mixture is of the desired consistency.
“The above recipe will be enough to seal the layers and top of the cake. Either double the frosting recipe or make another batch for the final icing. If the icing is too thick, add cream or milk.” – Martha Mutter
SWEET-SOUR MEATBALLS
“The meatballs can be made ahead and frozen. It is very quick and easy to take from the freezer, put in sauce and simmer.” – Martha Mutter
1-1/2 pounds lean grown beef
1/3 cup evaporated milk
1/3 cup chili seasoning
1/3 cup taco seasoning
1/3 cup dry onions
Mix ingredients. Shape into small balls (about the size of a walnut) Put in shallow baking pan. Bake in 350-degree oven for about 25 minutes. Remove, drain on paper towel.
SAUCE
2 cups tomato ketchup
1 cup firmly packed brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Teriyaki sauce
Simmer meatballs in sauce for one and one-half hours at low heat.
BLACK FOREST CHEESECAKE
This recipe came from a Southern Living magazine many, many years ago. Andrew, my youngest son, always wants this for his birthday cake. – Denise Strader
3/4 cup chocolate graham crackers, crushed
Butter-flavored cooking spray
2 (12 ounce) packages cream cheese, softened room temperature
1-1/2 cups sugar
3/4 cup egg substitute
1 cup semisweet chocolate morsels, melted
1/4 cup unsweetened cocoa
1-1/2 teaspoons vanilla extract
8 ounce carton sour cream
21 ounce can reduced-calorie cherry pie filling
Spread graham crackers crumbs on bottom of a 9-inch spring form pan coated with cooking spray, set aside.
Beat cream cheese at high speed with an electric mixer until fluffy, gradually add sugar, beating well. Gradually add egg substitute, mixing well. Add melted chocolate, cocoa, and vanilla, mixing until blended. Stir in sour cream. Pour into prepared pan.
Bake at 300 degrees for one hour and 40 minutes. Remove from oven, run a knife around the edge.
Let cool. Refrigerate until ready to serve.
Spoon cold cherry pie filling on top.
CHOCOLATE FUDGE PUDDING CAKE
Mom made this cake when I was a child. It is a favorite childhood memory. It is delicious! – Denise Strader
1 cup self-rising flour
2/3 cup sugar
2 tablespoons cocoa
1/2 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
Mix all ingredients until smooth. Pour mixture into a greased shallow baking pan.
SAUCE
1-1/2 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons cocoa
Pour sauce over the top of mixture. Bake for 40 minutes in a 350 degree oven. Serve warm. Can be served with ice cream.
Frances Bastien writes a twice-monthly food column for the Glasgow Daily Times. Contact her by e-mailing bastien@scrtc.com.
