norgeway
Well-known member
What could be in here???
Why do I use an old stove....Pictures show why!!!
- Thread starter norgeway
- Start date
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...
maytagbear
Well-known member
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.
lordkenmore
Well-known member
Blue Bonnet is still around. I'm pretty sure I've seen it locally. It was THE brand my mother bought in the 80s. So, I notice the name from time to time in the store or ads or whatever.
I don't know much about baking with Blue Bonnet. In fact, it's been years since I've used any conventional margarine. Still, it's my understanding that soft tub and light margarines in general can be problematic. Looking at the list of Blue Bonnet products, there appears to be one "standard" margarine product. Everything else is tub or light. I imagine other companies are the same.
Oh, yes--nice stove! Of course it's possible that a modern oven could bake nicely in 55 years. All you need to do to make this happen is find a modern oven that bakes reasonably well, and never use it, putting it climate controlled storage for the next 55 years. With a bit of luck, it might work. Then again....
Link to info about Blue Bonnet, showing current products, and some Blue Bonnet history:
http://www.conagrafoods.com/consumer/brands/getBrand.do?page=blue_bonnet
I don't know much about baking with Blue Bonnet. In fact, it's been years since I've used any conventional margarine. Still, it's my understanding that soft tub and light margarines in general can be problematic. Looking at the list of Blue Bonnet products, there appears to be one "standard" margarine product. Everything else is tub or light. I imagine other companies are the same.
Oh, yes--nice stove! Of course it's possible that a modern oven could bake nicely in 55 years. All you need to do to make this happen is find a modern oven that bakes reasonably well, and never use it, putting it climate controlled storage for the next 55 years. With a bit of luck, it might work. Then again....
Link to info about Blue Bonnet, showing current products, and some Blue Bonnet history:
http://www.conagrafoods.com/consumer/brands/getBrand.do?page=blue_bonnet
norgeway
Well-known member
Margarine and Crisco
I use butter flavor Crisco in most baking,as for Blue Bonnet,It is the only margarine I have had any luck with,most of the time I use real butter,but this cake is made from ingredients right out of the fridge,with butter you just about have to have it room temperature.
I use butter flavor Crisco in most baking,as for Blue Bonnet,It is the only margarine I have had any luck with,most of the time I use real butter,but this cake is made from ingredients right out of the fridge,with butter you just about have to have it room temperature.
gyrafoam
Well-known member
Hans, that is a beautiful old 'Noge stove. Just beautiful.
Killer and I are ready to come visit for a taste of some food off of that thing, already!
Haven't seen Blue Bonnet around in years, however, I have found Imperial to be an excellend margarine to use in baking. Seems to have just the right moisture content and a good flavor.
I almost never allow real butter to reach room temperature as I have found it creams better when only partially thawed. I let it whip good, then add the sugar and cream it.
Nonetheless, that looks like a great pound cake you've got there!
Killer and I are ready to come visit for a taste of some food off of that thing, already!
Haven't seen Blue Bonnet around in years, however, I have found Imperial to be an excellend margarine to use in baking. Seems to have just the right moisture content and a good flavor.
I almost never allow real butter to reach room temperature as I have found it creams better when only partially thawed. I let it whip good, then add the sugar and cream it.
Nonetheless, that looks like a great pound cake you've got there!
I have 2 questions with regards to the recipe:
1. What is the size of '2 sticks Blue Bonnet margarine'? how big is a stick?
2. What is vanilla butter nut?
Thanks.
Gary
1. What is the size of '2 sticks Blue Bonnet margarine'? how big is a stick?
2. What is vanilla butter nut?
Thanks.
Gary
maytagbear
Well-known member
Gary-
A stick of butter or margarine is 4 ounces by weight, or a half cup each by American volume measurement. Shapes vary. In the east of the US, it's a longish bar. Western US is in a shorter bar, usually.
Lawrence/Maytagbear
A stick of butter or margarine is 4 ounces by weight, or a half cup each by American volume measurement. Shapes vary. In the east of the US, it's a longish bar. Western US is in a shorter bar, usually.
Lawrence/Maytagbear
magic clean
Well-known member
- Joined
- Oct 15, 2004
- Messages
- 511
Gary
the Vanilla Butter nut is a flavoring extract. You should be able to find this at your grocery in the baking aisle.
I'm going to bake this cake too. Always looking for a special recipe!
Thanks!
the Vanilla Butter nut is a flavoring extract. You should be able to find this at your grocery in the baking aisle.
I'm going to bake this cake too. Always looking for a special recipe!
Thanks!
kqkenmore
Well-known member
I mixed it with a good mixer...Kitchen Aid 3 C from the fift
I just bought one of those mixers at an estate sale I got it for $40.00 but mine came with glass bowls so is the bowl that you have come with it or did you get it from another one. I cannot wait to try it. Also does it come with any other mixing atatchments?
I just bought one of those mixers at an estate sale I got it for $40.00 but mine came with glass bowls so is the bowl that you have come with it or did you get it from another one. I cannot wait to try it. Also does it come with any other mixing atatchments?
norgeway
Well-known member
Flavoring...
I use Happy Home,Watkins or Rawleigh brand flavorings.
I use Happy Home,Watkins or Rawleigh brand flavorings.
norgeway
Well-known member
Butter vs Margarine
Mostly I do use butter,but if im in a hurry,I use margarine,butter works better if left out a little while,right out of the fridge its like working with a rock,I have made this cake with room temp butter and cake flour and to be perfectly honest,there isnt much difference,im odd I know ,but I love the taste of margarine,especially on biscuits.
Mostly I do use butter,but if im in a hurry,I use margarine,butter works better if left out a little while,right out of the fridge its like working with a rock,I have made this cake with room temp butter and cake flour and to be perfectly honest,there isnt much difference,im odd I know ,but I love the taste of margarine,especially on biscuits.
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