norgeway
Well-known member
What could be in here???
Why do I use an old stove....Pictures show why!!!
- Thread starter norgeway
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norgeway
Well-known member
Hmmmmm lets look in the oven!
Could it be...yeah I believe it is a pound cake!
Could it be...yeah I believe it is a pound cake!
norgeway
Well-known member
Well,lets turn it out and see.
If it baked evenly.....what do you think???
If it baked evenly.....what do you think???
norgeway
Well-known member
Now...Find a new stove that will bake like that!
In 55 years!!!!!
In 55 years!!!!!
norgeway
Well-known member
You just can't beat a ......
N O R G E!!!! light up.
N O R G E!!!! light up.
norgeway
Well-known member
And down.
Aint that WEIRD!
Aint that WEIRD!
norgeway
Well-known member
And of course....
I mixed it with a good mixer...Kitchen Aid 3 C from the fifties!
I mixed it with a good mixer...Kitchen Aid 3 C from the fifties!
norgeway
Well-known member
Now for the "Redneck Recipe"
This is one where you break every cooking rule...and it still will work!.
Pound Cake
Cream well..2 sticks Blue Bonnet margerine with 1/2 cup Crisco and 3 cups sugar
add 1 at a time 5 eggs,turn to high,until light and fluffy
sift 3 cups plain flour with 1/2 tsp baking powder and 1/4 tsp salt
add alternately with 1 cup canned milk,1 tsp vanilla 2tsp vanilla butter nut,and 1/2 tsp almond flavoring,mix until smooth on med speed,pour into greased and floured tube pan...350 for 1hr and 15 min
The beauty of this recipe is you use everything right out of the refrigerator,you dont have to have anything room temp!
This is one where you break every cooking rule...and it still will work!.
Pound Cake
Cream well..2 sticks Blue Bonnet margerine with 1/2 cup Crisco and 3 cups sugar
add 1 at a time 5 eggs,turn to high,until light and fluffy
sift 3 cups plain flour with 1/2 tsp baking powder and 1/4 tsp salt
add alternately with 1 cup canned milk,1 tsp vanilla 2tsp vanilla butter nut,and 1/2 tsp almond flavoring,mix until smooth on med speed,pour into greased and floured tube pan...350 for 1hr and 15 min
The beauty of this recipe is you use everything right out of the refrigerator,you dont have to have anything room temp!
polkanut
Well-known member
Nice range, and it still looks showroom new! How about a shot from farther away of the whole thing?
That stove remains one of the most impressive 50's models I've ever seen. I'm glad you're enjoying it.
So it looks like when you lower the light bar, all you accomplish is elimination of the shadow on the back splash. Gotta love those 50's gimmicks!
So it looks like when you lower the light bar, all you accomplish is elimination of the shadow on the back splash. Gotta love those 50's gimmicks!
spiceman1957
Well-known member
- Joined
- Nov 9, 2006
- Messages
- 724
Hans, your stove is real beauty
and I always say, if its not broke, don't fix or replace it.
Oh, the cake awesome looking too.
John
and I always say, if its not broke, don't fix or replace it.
Oh, the cake awesome looking too.
John
hooverwheelaway
Well-known member
- Joined
- Jul 24, 2005
- Messages
- 1,490
That looks simply delicious!
Love that NORGE light that drops down. They sure knew how to light an appliance back in the day...
Love that NORGE light that drops down. They sure knew how to light an appliance back in the day...
Beautiful stove.
Interesting recipe, thank you for posting it.
However, you say "1 cup canned milk."
Do you mean Sweetened Condensed Milk, like Eagle Brand,
or do you mean evaporated milk, like Carnation or Pet?
The two are not interchangeable.
Precision in recipes is a GOOD thing. Saves time, prevents costly waste.
Lawrence/Maytagbear
Interesting recipe, thank you for posting it.
However, you say "1 cup canned milk."
Do you mean Sweetened Condensed Milk, like Eagle Brand,
or do you mean evaporated milk, like Carnation or Pet?
The two are not interchangeable.
Precision in recipes is a GOOD thing. Saves time, prevents costly waste.
Lawrence/Maytagbear
norgeway
Well-known member
evaporated milk
NOT sweetened condensed
NOT sweetened condensed
Do they still make Blue Bonnet margarine?
A few years ago, AP circulated a wire service article about how margarines had become spreads with as little as 48% vegetable oil. The worst offender: Blue Bonnet spread which, when used in Blue Bonnet's own pie crust recipe from the 1940s, produced a soggy mass that wouldn't pull itself together into a real pie crust.
The remedy, per a sharp-eyed cook who noticed the change in formulation, was to substitute Nucoa or Fleischmann's or Hain, all of which are made from enough vegetable oil to qualify as margarine.
A few years ago, AP circulated a wire service article about how margarines had become spreads with as little as 48% vegetable oil. The worst offender: Blue Bonnet spread which, when used in Blue Bonnet's own pie crust recipe from the 1940s, produced a soggy mass that wouldn't pull itself together into a real pie crust.
The remedy, per a sharp-eyed cook who noticed the change in formulation, was to substitute Nucoa or Fleischmann's or Hain, all of which are made from enough vegetable oil to qualify as margarine.
polkanut
Well-known member
Both of my grandmother's used write "canned milk" in their recipes too. It always confused me also, so I've made notes in the recipes calling for it.
Very nice Norge stove; I remember seeing the pics you posted when you got it. I see you have the Lyon metal cabinets like were in my old kitchen. I have them in storage now, and will likely use them in my basement. Cake looks yummy.
