Festive red velvet cake

Recipe finder

November 28, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

This Red Velvet Cake recipe sparked a lot of sentimental memories for our readers. Miriam A. Weber of Arbutus says she has been making this cake for her grandchildren's birthdays for 25 years. She likes to sprinkle the icing with coconut. Dorothy M. Maloy of Aberdeen says her daughter wanted to make the cake once but was out of red food coloring. She substituted green food coloring instead. "The cake tasted the same but that green color was most unappetizing," she writes. This recipe is from Linda S. Moffett of Baltimore.

Red Velvet Cake

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 tablespoons cocoa

2 ounces red food coloring

1 teaspoon salt

1 teaspoon vanilla

1 cup buttermilk

2 1/4 cups sifted flour

1 1/2 teaspoon baking soda

1 tablespoon vinegar

Preheat oven to 350 degrees. Cream shortening, sugar and eggs. Make a paste of cocoa and food color. Add to cream mixture. Mix salt and vanilla with buttermilk. Add alternately with flour to cream mixture. Mix soda and vinegar, fold into mixture. Grease and flour layer cake pans. Bake 30 minutes at 350 degrees.


2 tablespoons cornstarch

1 cup granulated sugar

1 cup butter

1 cup milk

1 teaspoon vanilla

Cook flour and milk, stirring constantly until thick. Let cool. Cream sugar, butter and vanilla with electric mixer. Add to flour mixture. Beat until it looks like whipped cream. Frost on cooled cake.


Here are salads using kidney beans for Lois Miller of Baltimore. This recipe is from Regina M. Stein of Baltimore.

Rice and Bean Salad

1 cup cooked rice

1 pound kidney beans, drained

2 hard-cooked eggs, chopped

1/4 cup chopped onions

1/2 cup sweet pickles, chopped

1/4 cup celery, sliced

1/4 cup green pepper, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup mayonnaise

Combine all ingredients and chill in the refrigerator.

This Winter Rainbow Salad is from Grace Sturdevant of Sykesville.

Winter Rainbow Salad

1/3 -head of lettuce, cleaned and torn

1/3 -head of spinach

1/2 cup diced onion

1 cup diced celery

1 cup diced green and red peppers

2 large carrots, shredded

1 3-pound, 4-ounce can kidney beans, well-drained

1 1/2 to 2 cups mayonnaise or salad dressing

2 tablespoons sugar

4 to 6 ounces grated Cheddar cheese

1/2 to 3/4 cup crisp fried bacon, crumbled

Toss lettuce and other greens into large clear salad bar and add remaining ingredients in order given to create colorful layers. Refrigerate overnight or up to 24 hours before serving. Do not toss, serve as is.

Recipe Requests

* Wanda Levey wants a recipe called "party squares." She says the squares, which may be made with Bisquick, are baked on a cookie sheet or jelly roll pan. "They are partitioned-off into squares to look like buns and have a dollop of cherry pie filling in the center."

* A. Michele Fuller of Baltimore wants a recipe for dinner rolls. "The recipe called for three cups of flour and one package of yeast. I don't remember what other ingredients it used but I do know that you used an electric mixer for kneading. It was a very simple recipe," she writes.

* Patricia Strohmeyer of Hampstead is looking for St. Louis-style pizza. Strohmeyer, a former resident of St. Louis, says the pizza has a paper thin yet crispy crust and a sweet sauce. It's topped with a cheese called "provel," she says.

* John Troch of Baltimore wants a seafood chowder recipe.

* Ethel Lease of Baltimore needs a meatless vegetable soup recipe. "I cut it out of the newspaper over ten years ago and it was one of my husband's favorites," she writes. Ethel says some of the ingredients included canned tomatoes, elbow macaroni, basil and oil. The soup was cooked in a crock pot for five to six hours.

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