Blintzes

1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
4 eggs
2/3 cup milk
1/3 cup water
1Tbsp. melted butter

Combine flour, sugar, salt, eggs, milk, water and 2 tsp. melted butter in a blender or processor for 1 minute. Heat remaining butter in 8" skillet (for 6" blintz) just till bubbly. Pour about 2 Tbsp. batter into hot skillet, rotating till batter covers the bottom. Cook till blintz bottom is golden brown, 1 to 2 minutes. Top should look cooked through and not wet. Turn out onto waxed paper; stack with waxed paper between each. Should make twelve.

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Corned Beef 'N' Cabbage Casserole

Note: Okay, so Elaine was German through and through, but on St. Patrick's Day Weekend there's a little Irish in all of us!

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15 1/2 oz.) white hominy, rinsed and drained
3/4 pound thinly sliced corned beef, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for five minutes. Serves six.

Apple Caramel Cake

3/4 cup unsalted butter, melted
1 1/3 cup light or dark brown sugar
1 3/4 tsp. cinnamon
1 cup pecan halves
2 medium Granny Smith apples sliced in thin wedges
2 cups flour
1/2 tsp. baking soda
1 1/4 tsp salt

Heat oven to 375 degrees. Coat sides of 9" frying pan with cooking spray. Place 3 Tbsp. melted butter in bottom of pan; swirl to coat bottom. Sprinkle with 1/3 cup brown sugar and 1/4 tsp. cinnamon. Arrange 12 pecan halves around edge of pan. Arrange apple slices in pan. Chop remaining pecans.

Stir together flour, baking soda, salt and remaining spice in medium sized bowl until combined. Beat together remaining butter and brown sugar in medium sized bowl until smooth. Stir in 3/4 cup water. Stir in flour mixture and chopped nuts just until combined. Spoon onto pan evenly over apples. Bake at 375 degrees for 30 minutes. Test center and cool on rack for 10 minutes. Invert, remove pan and serve. Serve eight.

Red Devil's Food Cake

Note: This is another recipe with no mixing or baking instructions. However, there's are curious quantity notes for certain items. I'm guessing these are adjustments to the original recipe as they are added in Elaine's handwriting to this recipe card. I've added them in parenthesis where they appear.

1 1/2 cups cake flour (2)
1 tsp. baking powder (1 1/4)
1/2 tsp. salt (1/4)
4 Tbsp. butter (1/2 cup)
1 cup sugar
2 eggs well beaten
1/2 cup thick sour milk (3/4)
1/2 cup boiling water (1/3)
2 squares Baker's unsweetened chocolate (melted)
1 tsp. soda
1 tsp. vanilla

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Marble Cake

Note: Okay, I haven't challenged you with one of these in a while. Here's a title and a list of ingredients. No explanation of how to mix these, baking temperature or baking time. If you try this and figure out the missing pieces, please post here for everyone to see!

White Part

3/4 cup sugar
1/2 cup shortening
1 egg white
1/2 cup milk
1 cup flour
1 tsp. baking powder
1 tsp. vanilla

Dark Part

Use same amount of all articles (from above) and add:
1 egg yolk
1 tsp. cinnamon
1 tsp. cloves
pinch of salt 

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Blitz Torte (10 to 12 Servings)

Note: This recipe comes from an old, yellowed newspaper clipping.

Cake Layers

1/2 cup each: butter, sugar
4 egg yolks
1 tsp. vanilla
1 cup sifted flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup milk

Meringue Layers

4 egg whites
3/4 cup sugar
1/2 cup slivered almonds

Custard Filling

1/2 cup sugar
1/4 cup cornstarch
2 cups scaled milk
1 egg slightly beaten
1 tsp. almond extract

For cake layers, cream butter and sugar; beat in egg yolks and vanilla. Sift flour with baking powder and salt; add to creamed mixture alternately with milk, blending until smooth. Spread in two 9-inch round pans which have been greased, waxed paper-lined and again greased. To prepare meringue, beat egg whites until soft peaks form. Gradually add sugar, continuing beating until stiff but not dry. Spread smoothly over unbaked batter; sprinkle with almonds. Bake at 350 degrees for 40 minutes. Cool in pans.

To prepare custard: In top of double boiler, combine sugar and cornstarch; stir in milk. Cook, stirring constantly until slightly thickened. Add small amount of hot mixture to egg; return to double boiler. Cook over hot water, stirring constantly, about 3 minutes longer. Add flavoring; cool. To assemble cake, remove cake from pans; spread custard between layers. Keep refrigerated.

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Corn Pudding

1 can of corn
2 eggs well beaten
2 Tbsp. sugar
pinch of salt
pinch of pepper
1 cup milk
2 Tbsp. flour
3 Tbsp. butter
1 green pepper cut into small pieces

Mix well all ingredients and pour in casserole dish. Bake in moderate oven (325 to 350 degrees) for one hour.