Saturday, 24 March 2007
Mississippi Mud Cake redivivus
Gird your loins Philadelphians, it's almost that time of year again. Unleavened everything, at least for the faithful members of the various Churches of God. Necessity is the mother of invention, and creative cooks are dusting off the recipe books as April 1 approaches.
Which is where Mississippi Mud Cake comes in. It was a seasonal recipe in the Worldwide News, circa 1977 (I'm guessing). Being a bloke with extremely limited culinary talent, then or now, I was seduced by the Dark Side of my chocolate addition to give it a go... the prospect of a week of hard rations was motivation enough (the unleavened bread photograph is original "hard tack" from the Civil War. John Brown's body may lie a-mouldering, but that stuff looks as unappetising as the day it was baked!)
Some things never change. Crispbread begone! The good folk of COGdom are even now gathering ingredients to fend off the munchies. Here's one such temptation, from the Likeminds board.
UNLEAVENED BANANA BREAD
1/2 C. shortening
3/4 C. brown sugar
1 1/2 C. flour
1/2 tsp. salt
1/2 C. cream or evaporated milk
1 tsp. vanilla extract
1 1/2 Cup bananas -- cut up
1/2 C. nuts -- chopped
Beat shortening, eggs, and brown sugar. Add flour and salt, milk and vanilla, bananas and nuts. Bake in 10x6-inch pan at 350° for 30 minutes
Sounds almost within my competence. But so did the mud cake and, well, let's just say it didn't inspire me to give up my day job and open a bakery. Those of us outside the US would need to adjust those inches and degrees to metric equivalents - anyone got a slide rule?