Oakwood Presbyterian Church

NEW! Recipe

Oakwood published at least four cookbooks from the 1920s through the 1980s.

The books not only collect the beloved recipes of stalwart members, both living and deceased, but document societal shifts. Women listed in the books were known only by their husbands' names well into the 1950s.

At about the same time, recipes included convenience foods such as canned soups and Bisquik. These recipes were a far cry from those of the 1920s, with their cryptic instructions, such as "bake in a moderate oven. Very good if baked right."

The books also show a glimmer of Oakwood's mores. The earliest refers to Oakwood as "The Church of the Open Door," and comes with this gentle admonishment: "Oakwood Church extends to you the recipe for happiness -- it is by attending the church services."

Biblical verse punctuates the 1985 book. An example: "Better is a dry morsel with quiet than a house full of feasting with strife."  (Proverbs 17:1)

This link will occasionally list recipes from these books. The second published here comes from the Hains family. It was published in the 1985 cookbook and is attributed to Grace Hains.

CHERRY NUT CAKE

2-1/2 C. sifted cake flour

1-1/2 C. sugar

3-1/2 tsp. baking powder

1 tsp. salt

1/2 C. Crisco

1/4 C. Marashino cherry juice

1 tsp. vanilla

2 tsp. almond extract

4 egg whites, unbeaten

18 Maraschino cherries (drained and chopped)

3/4 C. milk

1/2 C. walnuts, finely chopped

Sift flour, sugar, baking powder and salt in a mixing bowl. Add Crisco. Combine milk and cherry juice. Add 3/4 C. of this liquid to flour mixture. Add extracts. Beat two minutes by mixer or 200 strokes by hand. Scrape bowl, spoon and beater. Add remaining liquid and egg whites. Beat two minutes again. Add cherries and nuts. Blend. Bake in two, 9'' Crisco-coated pans at 375 degrees for 20 to 25 minutes. Cool and frost.

FROSTING

2 T. Crisco

2 T. butter

1 tsp. vanilla

1/2 tsp. almond extract

1/2 tsp. salt

4 C. sifted confectioners' sugar

9 T. scalded cream

Combine Crisco, butter, vanilla, almond extract and salt. Blend. Add 1/2 C. sugar. Add hot cream alternately with remaining sugar. Beat well after each addition. Add only enough cream to make a nice, spreading consistency.