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If you recall, a couple of weeks ago I wrote about a cake recipe. Lynn, a reader contacted me asking if I could find the cake recipe that I ran in my column. She said it appeared in this column a couple of years ago and she had baked it as it appeared in the newspaper at the suggestion of her husband. It turned out fine, but she then copied it to a piece of paper and it hasn’t turned out since and she wondered if I could find my original recipe. The only problem is and was, it was not one of my recipes and if you remember, the only cake recipe that both the office and I could find was my aunt’s three ingredient Italian cake. Having said all that, I wrote a column asking for you, who read this column, if you knew of Lynn’s cake. I also gave you her recipe for you to try and then respond as to what went on with this recipe in your kitchen. Here is what Betty from Lincoln wrote, and I thank her. “I baked Lynn’s Krumel Kuchen and here’s how I changed the recipe. I added 1 teaspoon vanilla and ½ cup raisins to the batter and ½ teaspoon cinnamon and ½ cup finely chopped walnuts to the topping. I used an 8-by-8-inch pan as the recipe stated, but found that it took 50 minutes to bake (recipe said 30). Next time I’m going to use a 9-by-9-inch or 10-by-13-inch pan. My husband and I enjoyed it for our Easter breakfast.” Thanks Betty for writing. Jane from Morrison writes she baked the cake and they had it with their dinner. “I had some Cool Whip that we put on it. I added a little cinnamon to the batter and also to the topping. I also put in a ½ cup raisins. I tasted this morning and is a little dry. Maybe that is the way it is suppose to be.” Jane thought she would have butter on the next piece. Thanks Jane for writing James from Peru writes: “My wife made Lynn’s recipe ... according to the recipe, except she put a little cinnamon in the batter and in the crumb topping. We both thought it was delicious.” A conversation later said it cooked in 30 minutes in an 8-inch square pan. Thanks James for participating. Cat from Mendota writes: “Well, Nancy, I’m not an expert cake baker, but I’ll tell you about my experience with Lynn’s Krummel Kuchen. First of all, I cut down the sugar to 1 cup, omitted the salt and by accident, left out the milk. Had all the ingredients laid out, was thinking of adding sour cream, then changed my mind. Whipped up the eggs, added them to the crumbles, poured it in the pan, sprinkled remaining crumbles on then popped it in the oven. Turned around and there, the cup of milk was, on the cabinet. Oops! Too late! Surprisingly the cake turned out pretty good and I drank the milk.” Judy from Aviston writes and says she has a recipe she thinks she got when she was in 4-H. This is interesting because it uses lard, which you seldom see in recipes any more. It is very similar to other crumb cake recipes: 2 cups flour, 1½ cups sugar, ½ teaspoon salt, 1 teaspoon cinnamon, ½ cup lard (or margarine) ....Mix together, take out ½ cup crumbs for topping, set aside. Add the following ingredients to the remaining flour mixture ...1 egg, 1 cup sour milk, 1 teaspoon baking soda. Pour into pan, sprinkle with the ½ cup of crumbs and bake in a 8-by-11-by-2-inch pan at 350 degrees 25-30 minutes. Thanks Judy Donna from Paw Paw writes, “My Mom and I have made it for years.” As she speaks about her “Light Crumb Cake”: 2 cups flour, 1½ cups sugar, ¾ cups butter or oleo, 1 teaspoon baking powder. Mix into crumbs and set aside 1 cup for topping. Add 2 eggs, ¾ cup milk, 1 teaspoon vanilla. Pour into 9-by-13-inch pan and top with 1 cup topping. Bake 350 degrees 25-30 minutes. I make a batch and a half and put in a 11½-by-17-inch pan in a 350 degree oven for 20 minutes. It is thinner and we cut into 3/3 pieces.” Thanks to Donna for taking time to write. Do you see what Lynn started just because she was having tough luck with a crumb cake recipe that she thought was mine but wasn’t. Please don’t send me any more recipes because the deadline has passed. The thing I changed in Lynn’s recipe was I halved the baking powder. The important thing for a writer is to have a reader. Without people who read your writing, you are nothing. I thank all who have read this column for the past 30 some years. One last tidbit of information in regard to measurements that I have encountered since the onset of the “Big D.” I’ve always measured and weighed the foods we eat. Now if I want some ice cream, I measure it right into my ½ measuring cup, thereby eating only that amount. You know what I’ve found? One half a measuring cup of ice cream comes close to being one scoop of ice cream and one half a cup of ice cream once in a while surely can’t do you any harm. Learn to measure the foods you eat, it is a better way to judge the amount of food you are putting in your body and you may loose some weight by doing so. Ciao or should it be chow?
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