In the Kitchen With June Strain

 in Favorite Recipes by

These recipes were contributed by June Strain, a Corsicana resident, and originally appeared in the Corsicana  July 2016 issue.

Aunt Emmaline’s Tea Cakes

  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 6-8 cups flour (divided use)
  • 1 tsp. baking powder
  • 1 cup pure lard
  • 3 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  1. Combine baking soda and buttermilk in a small bowl; set aside.
  2. In another bowl, sift 3 cups of flour with baking powder; set aside.
  3. In a large mixing bowl, cream lard and sugar; add eggs one at a time, beating mixture after each egg.
  4. Add vanilla; slowly pour the buttermilk mixture into lard mixture; continue beating the batter.
  5. Slowly add the flour mixture; beat until smooth. Slowly add more flour as needed until dough becomes the consistency of biscuit dough.
  6. Place half of the dough on a floured surface; lightly roll over in flour.
  7. Roll dough out flat; use biscuit cutter to cut into cakes; bake at 350 F for 10 minutes.
  8. Repeat process with the other half of dough.

 

Mama Pansy’s Ring of Coconut Pound Cake

Filling: 

  • 1/4 cup sugar
  • 1 egg
  • 1 8-oz. pkg. cream cheese, softened
  • 1 tsp. vanilla
  • 1/2 cup coconut
  • 1 cup semi-sweet chocolate morsels

Cake:

  • 2 cups sugar
  • 1 cup oil
  • 2 eggs
  • 3 cups flour
  • 1/4 cup cocoa
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1 tsp. vanilla
  • 1/2 cup nuts

Glaze:

  • 1 cup powdered sugar
  • 3 Tbsp. cocoa
  • 2 Tbsp. butter
  • 2 tsp. vanilla
  • 1-3 Tbsp. hot water
  1. For filling: Cream 1/4 cup sugar, 1 egg, and cream cheese.
  2. Add 1 tsp. vanilla; stir in coconut and chocolate by hand. Set aside for later use.
  3. For cake: Preheat oven to 350 F; grease and flour a 10-inch tube pan.
  4. In a large bowl, combine 2 cups sugar, oil and 2 eggs; beat 1 minute on high.
  5. Add remaining dry ingredients; add buttermilk; beat until blended.
  6. Add coffee and 1 tsp. vanilla; beat 3 minutes on medium or by hand. Add nuts; mix well.
  7. Pour half the batter into the pan; carefully spoon filling over the batter. Top with remaining batter; bake 65-75 minutes. Cool upright in the pan for 15 minutes; remove.
  8. For glaze: Combine powdered sugar, cocoa, butter and 2 tsp. vanilla. 
  9. Add water to glaze depending on desired thickness; drizzle cake with glaze.

 

Buttermilk Pecan Pies

  • 3 1/2 cups sugar
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 6 eggs, lightly beaten
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla
  • 1 cup butter, melted
  • 2 unbaked pie shells
  • 2-3 cups pecans, chopped
  1. By hand, blend sugar, flour and salt; add eggs.
  2. Stir in buttermilk and vanilla; quickly add butter and blend.
  3. Pour mixture into pie shells; top with pecans. Bake at 350 F for 40 minutes or until center is set.

 

Apple Pound Cake

  • 3 cups flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 cups oil
  • 2 cups sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 3 cups apples, chopped
  • 1 cup pecans, chopped
  • 1 cup raisins
  1. Sift flour, salt and baking soda; set aside.
  2. Beat oil and sugar well; add eggs individually.
  3. Add flour mixture and vanilla to egg mixture; fold in apples, pecans and raisins.
  4. Bake in a tube pan at 350 F for 1 1/2 hours or until done.