Quickie Post


~ Picked 5 cantaloupes tonight that makes 8 total so far.  I plan on putting (mashing) one up in the freezer to make cantaloupe Bread later this year.  (If you’d like the recipe, just ask.)

~ Picked 22 tomatoes.  I’ve not been counting but I’d say I’ve picked over 60 all together.

My pretty Arkansas Traveler tomato

My pretty Arkansas Traveler tomato

The city of Warren, AR celebrates with a Pink Tomato Festival every year in June.  The festival is famous for its Heavenly Tomato Cake.  The tomatoes grown for the festival are Arkansas Travelers which grow really well here in AR.  I’ve not make this cake, yet. :O)

Heavenly Tomato Cake

2 cups sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 cup margarine
1 cup water, hot
1/2 cup tomato juice
1/2 cup shortening
1/4 cup cocoa
1 1/2 cup miniature marshmallows
1 cup pecans, chopped, toasted

Instructions
Line a 15 ½ x 10 ½ x 1-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray.

Cream together margarine, shortening and sugar. Add eggs one at a time beating well after each.

Sift together cocoa, flour and soda. Add to butter mixture, combining thoroughly.

Combine tomato juice, hot water and marshmallows; add to batter.

Add vanilla. Batter will be thin and marshmallows will come to top.

Pour the batter into the prepared jelly roll pan. Bake in preheated 350°F oven for 35 minutes.

Turn cake out onto a cutting board and start on the icing.

Combine 1/2 c. margarine, 1/4 c. tomato juice, 2 Tbsp. water, 4 Tbsp. cocoa and 1/4 tsp. salt in a sauce pan and heat until boiling. Pour this mixture over 3 1/2 cups powdered sugar, sifted and beat well. Stir in the nuts.

Spread the hot icing over the cake. The icing sets up quickly so you have to work fast.

———————–
Sorry I forgot about posting the Historic Canning recipes; perhaps later this week.

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