Hot Milk Cake

Due to the economic restrictions of the Great Depression era, home cooks had to get creative to make the ingredients they had stretch. One of the more deliciously inventive recipes from that time is this hot milk cake. Despite it’s simplicity, it has remained popular in some parts of the country due to its simplicity and great flavor. Here’s how you make it:
 

Ingredients:

1/2 cup of butter 1 cup of milk 2 teaspoons of vanilla extract 4 eggs 2 cups of sugar 2 cups of flour 2 teaspoons of baking powder 1 teaspoon of salt powdered sugar 

Steps:

1. Preheat your oven to 325 degrees and adjust your oven so that there’s a rack in the middle position. Grease up a Bundt cake pan as well. 2. Melt your butter in a saucepan over low heat. Stir in milk and vanilla until small bubbles form around the edge of the pan. 3. In an electric mixer with a whisk attached, combine your eggs and sugar on medium-high for five minutes. 4. In a side bowl, sift together your flour, baking powder and salt. 5. When the eggs and sugar have tripled in volume, gradually add your hot milk mix, mixing on low. 6. Add your dry ingredients as well in two parts, mixing after each pour. 7. Pour the resulting batter into the Bundt pan and bake it for an hour, checking five minutes before the time is up. Be sure not to overcook! 8. Let the cake cool in the pan for 10 minutes before turning it out to cool all the way. Dust with powdered sugar and serve.

Salisbury Steak

Generally when we eat salisbury steak, it’s out of a frozen or pre-made package of some kind. Still, it’s a recipe that dates way to the early 1900s that still tastes incredible—and you can make it yourself pretty easily. Even though it tastes incredible when it’s all combined, it comes out of very simple ingredients. Here’s how you make it:

Ingredients:

1 can of condensed cream of mushroom soup 1 pound of ground beef 1/3 cup of dry bread crumbs 1/2 cup of chopped onions 1 beaten egg 2 teaspoons of chopped parsley 1 teaspoon of garlic powder 1/2 teaspoon of black pepper 1/4 cup of milk 1 1/2 cups of mushrooms, sliced

 

Steps:

1. Begin by mixing a quarter cup of your soup with your ground beef, bread crumb, onion, egg, fresh parsley, garlic powder and pepper in a large bowl. 2. When it’s well-mixed, press the mixture into small patties. 3. Spray down a skillet and bring it up to a medium-high heat, cooking the patties until they brown on each side. 4. Take them out of the skillet and drain the extra fat. 5. Next, mix the rest of your soup, milk and mushrooms in the same skillet. 6. Add the patties back in as well, turn the heat down, cover it and cook everything for 20 minutes. Turn the patties over occasionally to make sure they’re cooked through. 7. When they’re all done, add parsley and serve.