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I’d like to get you in the mood for some fun with food; enter the “Burnt Sugar Cake Contest” being held at the Winona County Fair. This was an old favorite of years gone by, and to celebrate the 150th anniversary of statehood, we are featuring favorite foods of years past.
Here are some modern grilling recipes and burnt sugar cake recipes from 1938.
Grilled Teriyaki Steak
2 pounds boneless round steak, 1/2-inch thick
Black pepper to suit taste
2/3 cup teriyaki sauce
1/3 cup soy sauce
1-1/2 teaspoons instant meat tenderizer
1/8 teaspoon garlic powder
Sprinkle steak with pepper. Pierce steak several times with meat fork. Place in a shallow container. Combine remaining ingredients and mix well. Pour over steak. Cover container tightly, and marinate for at least 10 hours or overnight. Grill over hot coals 3 to 5 minutes on each side or until they test done.
Citrus Grilled Scallops
Melted butter
Fresh parsley, chopped
12 jumbo scallops, cut in half widthwise
1 cup water
1/4 fresh lemon, juiced
1 cup Chardonnay
1 tablespoon butter
2 teaspoons honey
Pinch of salt
1/2 clove garlic, minced fine
Cornstarch dissolved in water
In small saucepan, combine water, wine, juice, butter, honey and garlic. Cook until reduced to almost half. Thicken with cornstarch. Remove from heat and keep warm. Grill scallops over hot coals, brushing often with melted butter. Cook to desired doneness. Remove scallops from grill; place on a large platter and drizzle sauce over all. Garnish with fresh parsley.
Grilled Potato Packs
4 to 6 new unpeeled red potatoes, cut into 2-inch cubes
1 large onion, slice and separate into rings
Velveeta cheese
Salt and pepper to taste
Place onion rings and potato cubes on a large piece of heavy foil. Toss with desired amount of cheese slices. Season. Close foil tightly around veggies and place over hot coals. Grill for 45 minutes or until they test done.
Grilled Shrimp Scampi
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons fresh chopped parsley
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
2 pounds raw, cleaned, shelled jumbo shrimp
In a glass bowl, combine all ingredients, cover and marinate for at least 30 minutes. Remove shrimp from marinade and thread onto skewers. Grill for 3 minutes on each side or until done.
Burnt Sugar Cake No. 1
1 cup water
1/2 cup white sugar
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1-1/2 cups white sugar
3/4 cup soft butter
3 eggs
1 teaspoon vanilla
1 cup milk
Glaze (see below)
In a small saucepan, bring water to a full boil; slowly add 1/2 cup sugar; cook. Watch carefully until the mixture turns a very light golden brown. Set aside. Sift flour, baking powder and salt together; set aside. In large bowl, combine 11/2 cups sugar, butter, eggs and vanilla; beat until light and fluffy. Combine milk and cooled cooked sugar/water . Gradually beat in flour mixture alternately with milk mixture. Pour into 3 (9-inch) round cake pans. Bake at 350 degrees for 30 minutes or until they test done. Cool and prepare glaze: In a saucepan, bring 1 cup water to a boil; slowly add 1/2 cup white sugar. Cook (watch closely) until mixture turns a light golden brown. Pour over tops of cooled cakes.
Burnt Sugar Chiffon Cake
1 cup white sugar
1/2 cup boiling water
1-1/2 cups white sugar
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
1/4 cup water
1 teaspoon vanilla
1 cup egg whites
1/2 teaspoon cream of tartar
Melt 1 cup sugar in a heavy skillet until it turns a light brown; slowly stir in boiling water. Set aside to cool. Sift together remaining sugar, flour, baking powder and salt. Sift again into large bowl. Form a well in the dry ingredients and add oil, egg yolks, bunt sugar mixture, 1/4 cup water and vanilla. Beat until smooth. Beat egg whites and cream of tartar until it forms stiff peaks. Fold into batter gently. Pour into ungreased tube pan. Bake at 325 degrees for 1 hour 10 minutes or until it tests done.
Marilyn Block can be reached at news@winonadailynews.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.
