Thanks for dropping in to Sheila’s Kitchen in Vancouver, Canada!
Welcome to those readers for whom food preparation does not come naturally – like myself. You can accomplish every recipe I post! and it will satisfy the most discerning of tastes. And welcome also to everyone else!
I know time is often short, so if you’d like to skip right to my family’s recipe for chocolatey Cracker Cake, simply scroll down…
wow – first post – I guess I will start with my earliest memory of cooking. That would be mud pies at about age 4. Not the kind you see on the internet – like mouth watering Mississippi Pie or Frozen Mud Pie (do try these searches if you get a chance! They look awesome)…
Nope. Plain and simple – mud – pie
In the garden. Made lovingly by me under the big lilac tree with my Mom’s baking pan that I had stealthily scored from the kitchen. My Mom to her credit encouraged this – so from a young age I had a pretty favourable view of food prep LOL.
I love to eat great tasting food – don’t we all. But I’m one of the many people who struggle with it (a good 28% of the population in the US as reported in Huffington Post for instance).
My next noteable food prep memory is from about age 7 when my Mom decided we were going to make angel food cake (same box mixes in the baking section of your local store still today, very yummy) with 7-up© double boiler cooked whipped egg white icing. I cannot find such a recipe on the internet. For good reason. In my recollection it should never be made again. But in 1970’s Regina it was all the rage one year for some unknown reason.
I can still recall the whipped icing all over the walls of the kitchen. And our laughter. And the clean up. And saving the day with our Cracker Cake recipe below. This cake and its icing are easy and quick. Happy to share!
- 3 eggs
- 1 cup sugar
- 1/4 cup butter plus 1 tbsp extra
- 4 oz semi sweet chocolate squares
- 1 1/2 cup graham wafer crumbs
- 2 cups miniature colored marshmallows
- 1 cup icing sugar
Method for base:
Beat 2 eggs. In a double boiler or water bath, melt 2 oz semi sweet chocolate with 1 cup sugar and 1/4 cup butter.
Mix in beaten eggs. Remove from heat. Fold in graham wafer crumbs. Gently add marshmallows.
Spread evenly into a greased 9×9 inch pan.
Method for icing:
Beat 1 egg. In a double boiler or water bath, melt another 2 oz semi sweet chocolate with 1 tbsp butter, and mix with beaten egg.
Remove from heat and add 1 cup icing sugar. Pour over base. Will be runny.
Place in fridge for 2-3 hours until solid.