Black History Recipes
African Heritage Collection 2

Some of the language in these recipes may not be familiar as recipes that you used in the past. These Black History Recipes are from several years ago and the terms and language used were totally different from what you may be used to. Some recipes instruct you to use a cast iron pot or iron skillet and you will see terms like flouring chicken in a brown paper bag or using a Dutch oven.

If you remember, this is how cooking was done in the early years. However if you try any of these recipes, use what you have available in your kitchen for frying or baking. Of course, flouring chicken in a bag does make the best fried chicken.

Clarity on cooking measurements in the recipes below:
c. mean a cup
t. mean teaspoon
T. mean tablespoon

RECIPES INCLUDED IN THIS SECTION
COCONUT PINEAPPLE LAYER CAKE
EMANCIPATION PROCLAMATION SNACKIN’ CAKE
LEMON POUND CAKE
SADIE’S PEACH COBBLER
SWEET POTATO PIE

AFRICAN HERITAGE RECIPES/MEATS & VEGETABLES

COCONUT PINEAPPLE LAYER CAKE - Black History desserts
1 1/2 c. butter, softened
3 c. sugar
5 large eggs
1/2 c. lemon-lime soda
3 c. cake flour, sifted
1 t. vanilla extract
1 t. lemon extract
1 15-1/4 oz. can crushed pineapple
1 bag of flaked coconut

Butter sides and bottom of 3 9-inch round cake tins, lining bottoms with wax paper and buttering that too. Drain the pineapple reserving 3/4 c. of the juice. Remove 1/4 c. of the juice for the frosting. Reserve the crushed pineapple for the filling.

Cream butter until creamy gradually adding the sugar til fluffy and creamy. Add eggs one at a time until well blended.

Combine 1/2 c. of pineapple juice with the lemon-lime soda. Add flour to the butter mixture alternately with the lemon-lime mixture. Begin and end with flour. Stir in flavorings and blend well. Pour into prepared cake tins. Bake at 350 for 25-30 minutes. Remove from pans immediately and cool on wire rack.

Spread 3/4 c. pineapple filling between cake layers and remaining filling on top of cake leaving edges clean so that you can pipe in rosettes of frosting all around edge.. Spread cream cheese frosting on sides. Sprinkle coconut flakes all over the sides.

PINEAPPLE FILLING:
2 c. sugar
1/4 c. cornstarch
1 c. reserved drained crushed pineapple
1 c. water

Stir together sugar and cornstarch in a saucepot, stir in pineapple and water. Cook over medium heat until nice and thickened. Cool before spreading. This makes 3 cups of filling.

CREAM CHEESE FROSTING
1/2 c. butter, softened
1-3 oz. cream cheese, softened
1 lb. of powdered sugar, sifted
1/4 c. reserved pineapple juice
1 t. vanilla extract

Cream butter and cream cheese until blended, slowly add the powdered sugar, pineapple juice and vanilla. Blend well until fluffy.

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EMANCIPATION PROCLAMATION SNACKIN’ CAKE
1/2 cup butter
1 cup sugar
2 eggs
2/3 cup milk 2 1/2 cups flour (sifted)
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Cream butter, add sugar gradually, blend well. Beat eggs well and add to butter and sugar mixture. Mix sifted flour, salt, and baking powder. Add milt a little at a time. Finally, add vanilla. Use two 9" x 12" buttered cake pans. Bake for 30 minutes at 375 degrees.

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LEMON POUND CAKE - Black History Desserts
1 1/2 Cup Butter softened at room temperature
3 Cups Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Grated Lemon Rind
6 Eggs
3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Evaporated Milk

Heat oven to 325 degrees. Grease and flour 10 inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.

Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes. Cool 20 minutes; remove from pan. Yields 1 cake

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SADIE’S PEACH COBBLER
1 cup flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/2 cup butter, melted (1 stick)
2 cups fresh fruit--peaches--peeled and sliced
1 tbsp. sugar
1 tsp. of cinnamon

Combine the flour, sugar, baking powder, and salt and mix together. Melt the butter and then mix with the 1 cup of milk. Pour the milk/butter mixture into the dry ingredients and stir together until thickened to a batter.

Pour the batter into a greased 12"X 8"X 2" glass baking dish. Layer the fresh fruit on top of this batter, distribute it all over the batter evenly. Mix the 1 T. sugar and 1 tsp. cinnamon together, then lightly sift it over the batter/fruit.

Place the pan into a 350 degree oven and bake for 50 minutes, or until the cobbler turns lightly brown.

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SWEET POTATO PIE
2 cups cooked mashed sweet potatoes
1 1/3 cups sugar (brown or white)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/2 cup milk or half-and-half
3/4 stick of butter

Peel and cube sweet potatoes. Mash potatoes with all the above ingredients. Beat with mixer on medium speed until smooth (or you can mix it by hand until smooth). Place in pie shell. Bake at 350 degrees for about an hour, or until firm when touched in the middle.



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