Wacky cake

The very first cake I baked was this so-called Wacky cake. It was from a recipe book for kids that someone had given my sister. It has no milk or eggs, so I guess it is vegan.

3 cups flour
2 cups sugar
2 tsp baking soda
6 Tbsp cocoa
2 tsp vanilla
2 Tbsp vinegar
10 Tbsp oil
2 cups water

Mix dry ingredients together. Mix wet ingredients seperately, then combine with dry. Bake in 2 9-inch round pans (greased and floured) for 30 minutes at 350F.

You can make this recipe without a mixer, or you can make half of it right in the pan (but you have to serve it out of the pan because it will stick. And I would do it in a 8-inch square).

Biscuits

I got this recipe in grade 8 Home-EC class. I remember coming home after that class and making supper for my family. We had these biscuits and corn chowder (that recipe has been lost, but I think it was basically boiled potatoes with cream of corn soup and milk, and a little bacon and onions).

1 1/2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 butter
2/3 cup milk

Mix dry ingredients together, cut in butter until it is very small. Add milk and mix lightly. Turn out on floured surface and pat out to 1/2 inch thick. Cut with biscuit cutter or small glass. Bake at 400F for 10-12 minutes.

This should make about a dozen, depending on the size you cut them.

Maple Pork Tenderloin

I found this recipe in the paper a couple of months ago, it is very tasty. I have done it as a glaze and a marinade, it is all good.

2 tbsp minced shallot (I used onion)
3 tbsp maple syrup
4 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp soy sauce
pork tenderloin

For a marinade, mix everything together and let pork sit in it for 4-24 hours, then bake at 375F for 30-45 minutes (depends on the size of the tenderloin). It should be 155F internally. Let rest 5-10 minutes before slicing thinly.

For a glaze, brown pork in a hot ovenproof skillet. Generously brush top and sides with maple syrup mixture. Pour in 1/4 cup broth (chicken or veggie) and bring to a boil. Transfer skillet to oven (375F) and roast 20-25 minutes, brushing with the maple syrup mixture 3 times. While the pork rests 5-10 minutes, bring the pan juices to a boil on the stove top and add the remaining syrup mixture. Boil, stirring occasionally, for 3 minutes until thickened slightly. Serve sauce drizzled over thinly sliced pork.