Friday, May 29, 2009

Jiffy Mix

While riding in the car from my maternal grandfather's home in Holt, to visit my paternal grandfather in Clinton, I was always excited to see the silos of the Chelsea Milling Company looming up along M-52. It felt a lot like glimpsing a beloved film star.

We almost always had a box of Jiffy Baking Mix in our house when I was a little girl. Invented by Mabel White Holmes about 1930, it was the very first prepared baking mix. My mother made pot pie crust and pasties with it, along with drop biscuits, shortcakes and pancakes. When I was in middle school and learning to bake, I liked to make the cake recipe from the back of the box. It made one layer of delicious vanilla cake that I loved to eat warm, with a glass of cold milk.

One of my favorite food memories is of smelling the warm, cinnamon aroma of a Jiffy coffee cake baking, knowing how good it would taste when Mom finally declared it cool enough to slice and served us each a piece. I still make this cake from time to time (probably not often enough), and it's still simply delicious.

Coffee Cake

2 cups "JIFFY" Baking Mix
3 Tbsp. sugar
3/4 cup milk
1 egg, slightly beaten
2 Tbsp. shortening, melted (I use butter - MB)

1 Tbsp. "JIFFY" Baking Mix
1/4 cup sugar
2 tsp. cinnamon
2 Tbsp. margarine or butter
1/2 cup chopped nuts

Preheat oven to 350°, grease 8" square pan.

Blend together batter ingredients and spread into prepared pan. Combine topping ingredients (use cold butter and a pastry blender to keep the streusel crumbly - MB) and sprinkle over batter. Bake 25-30 minutes. Serve warm.

What could be simpler? The recipe doubles easily, too. So delicious.

Here's the cake recipe, too. I plan to make this one this weekend, and to eat it with berries and orange sections. It's such a good, simple treat.

Old-Fashioned Cake
makes one single-layer cake

1-1/2 cups "JIFFY" Baking Mix
3/4 cup sugar
2/3 cup milk
1 egg
2 Tbsp. shortening, softened (again, I always used butter - MB)
1 tsp. vanilla

Preheat oven to 375°, grease, flour and line 8" round pan, with wax paper. (Cut wax paper slightly smaller than pan.)

Combine all ingredients and beat 2 minutes. Pour batter into prepared pan. Bake 25-30 minutes. Cool in pan for 10 minutes. Remove from pan and let cool completely before serving.


Eat, and be happy.


template by - header image (c)