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1 cup250 ml white or packed brown sugar
1/2 cup125 ml cup water
3 large egg whites
1/8 tsp1 ml cream of tartar
1 tsp5 ml vanilla

Options:
1/2 tsp2.5 ml maple/walnut/pecan extract/syrup


ALLOW cake to cool to room temperature.
STIR sugar and water in a small heavy saucepan until the sugar is dissolved.
BRING to BOIL over high heat.
REDUCE heat to low.
COVER and SIMMER to allow the steam to wash down any sugar crystals (2 minutes).
UNCOVER and COOK to about 234F112C. The soft ball stage.

Meanwhile:
In a large bowl at medium-high speed, BEAT egg whites and cream of tartar until stiff.
REDUCE speed to low and continue to BEAT until syrup is ready.

DIP the bottom of the syrup pan in cold water for 1 second to stop the cooking.
In a thin stream, ADD syrup to egg whites while BEATING on high.
ADD vanilla.
BEAT on high until the icing has cooled (about 4 minutes.)
REDUCE speed to medium and BEAT 1 more minute.
USE at once.

Notes: Boiled Icing made with brown sugar and maple extract is very good on Rose’s Spice Cake.

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Wet:
1 cup250 ml sugar
1/2 cup125 ml butter/shortening
2 egg yolks
1 egg white
1/2 cup125 ml molasses
1 tsp5 ml baking soda
1 cup250 ml water

Dry:
2 cups450 g flour
1/2 tsp2.5 ml ground cloves
1/2 tsp2.5 ml ground cinnamon
1/4 cup60 ml chopped walnuts/pecans etc...
Options:
1/4 tsp1 ml nutmeg
1/4 cup60 ml raisins

PREHEAT oven to 350F175C.
In large bowl, CREAM TOGETHER sugar and butter.
ADD eggs, molasses, baking soda and water. MIX well.
SIFT TOGETHER dry ingredients.
ADD dry to wet in 3 stages, mixing well after each addition.
POUR into greased and floured 8” or 9” pans.
BAKE 30-35 minutes at 350F175C.
LET COOL 5 minutes.
LOOSEN sides and REMOVE from pans.
LET COOL and ICE with Boiled Icing made with brown sugar and maple extract.

Notes:
Serves 8-10. Can be refrigerated for 3 days.
Reduce cooking time for cupcakes.

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1 lbs450 g ground beef
1/4 lbs110 g pork sausage
1 small diced onion
1 clove minced garlic
1 16 oz470 ml can tomatoes
1 16 oz can whole kernel corn
20-24 pitted black olives
1 ½ tsp8 ml salt
2-3 tsp10 - 15 ml chili powder
1 tsp5 ml cumin seed
1 cup250 ml cornmeal/masa harina
1 cup milk
2 eggs well beaten
1 cup grated cheddar/monterey jack cheese

PREHEAT oven to 350F175C .
COOK beef, sausage, onion and garlic in a large skillet 8-10 minutes.
DRAIN fat.
ADD tomatoes, corn, olives and seasonings; HEAT to boiling.
TRANSFER into an ungreased baking dish (8”X8”X2”) or 2 quart2 l casserole.
MIX cornmeal, milk and eggs; SET ASIDE 10 minutes: MIX well; POUR on top of meat mixture.
SPRINKLE on cheese.
COOK in oven uncovered 50-60 minutes at 350F175C.

For Slow-Cooker:
SAUTÉ beef , sausage, onion and garlic in a skillet 8-10 minutes.
DRAIN fat.
TRANSFER to cooker.
ADD tomatoes, corn, olives and seasonings. COOK on low 4 hours.
MIX cornmeal, milk and eggs; SET ASIDE 10 minutes; MIX well; POUR on top of meat mixture.
SPRINKLE on cheese.
COOK on high 1 hour.

Notes:
Serves 5. Can be refrigerated for 3 days or frozen 1 month.