I was wondering who Martin was. I’m still not sure, but I looked for the recipe online to try to flesh out some of the details here. It would seem this is a well-known dish named after some Martin guy, and not a recipe developed by a friend of Grandma’s named Martin.

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1 tsp 5 ml butter/margarine
1 tsp 5 ml flour
1/2 cup 125 ml milk
1/4 cup 63 ml grated cheese
4 eggs
4 pieces of bread

PREHEAT oven to 350ºF 175ºC
In a stove and oven-safe pan, MELT butter over medium low heat. STIR in flour.
Slowly ADD milk STIR well. ADD cheese. SITR until cheese is melted.
Carefully DROP in 4 eggs.
PUT IN oven. Cook uncovered until eggs are set (8-10 minutes.)
While cooking, TOAST bread.

Serve over toast immediately.

This is obviously a very large recipe. I don’t know about you, but if I ever try it, it’s going to be cut down by at least 3/4’s.

So glad I tried these! Super easy and tasty!

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2 egg whites
Pinch of salt
½ cup 125 ml sugar
½ cup 125 ml chopped walnuts/nuts
2 cups 500 ml cornflakes
Options:
½ tsp 3 ml vanilla extract
½ cup 125 ml dried, flaked coconut

PREHEAT oven to 300°F. 150 C
In a medium sized bowl, BEAT egg whites and salt until stiff.
Gradually ADD sugar, beating constantly.
(BEAT IN vanilla.)
FOLD IN nuts, cornflakes (and coconut.)
Using a teaspoon, DROP onto cookie sheet lined with parchment paper.
BAKE at 300°F. 150 C for 8 – 10 minutes.
COOL for 1 minute.
REMOVE from sheet with spatula.

Notes: Makes about 2 dozen kisses. Keeps for 1 week on the counter, in an airtight container.

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1/3 cup83 ml milk
½ cup125 ml butter
7 oz200 g unsweetened/semisweet chocolate
2¼ cups563 ml icing sugar

Don’t start making the frosting until the cake is cooled a bit. This is very fast to make, and too long over the heat will crystallize it.
Over medium-high heat, in a medium-sized pot, BRING TO BOIL milk and butter.
SIFT icing sugar while you are waiting for the boil.
ADD chocolate, vanilla and icing sugar.
BEAT well.
REMOVE from heat.
This frosting can be poured (or oozed) over a cake, or add more sugar to make it a bit thicker to spread over a cake.

Nicole’s family made this recipe often. She said that it would be stored in the cooking pan, that had a lid that could be slid on. I have since heard someone else mention these metal baking pans with slide-on lids. Where does one find them?

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White ribbon mixture:
2 Tbsp30 ml butter
¼ cup63 ml sugar
1 Tbsp15 ml corn flour
9 oz250 g cream cheese
1 egg
2 Tbsp30 ml milk
½ tsp3 ml vanilla extract
Cake batter:
2 cups500 ml wheat flour
2 cups500 ml sugar
1 tsp5 ml salt
1 tsp5 ml baking powder
1 tsp5 ml baking soda
½ cup125 ml soft butter
1½ cups375 ml milk
2 eggs
4.5 oz125 g unsweetened chocolate
1 tsp5 ml vanilla extract
Frosting:
See Chocolate Frosting recipe


SOFTEN ½ cup125 ml and 2 Tbsp30 ml butter at room temperature for ½ hour.
START chocolate melting over a double boiler.
PREHEAT oven to 350 F175 C.
BUTTER and FLOUR/COCOA 9” X 12”23 X 30 cm or 10”25 cm round (nothing smaller) pan
In a medium-sized bowl, CREAM together 2 Tbsp30 ml butter, ¼ cup63 ml sugar and 1 Tbsp15 ml corn flour.
ADD cream cheese and beat until fluffy (about 2 minutes.)
ADD 1 egg, 2 Tbsp30 ml milk and ½ tsp3 ml vanilla. BEAT well (another 2 minutes)
In a larger bowl, SIFT together: 2 cups500 ml wheat flour, 2 cups sugar500 ml, salt, baking powder and baking soda.
ADD ½ cup125 ml butter and 1 cup250 ml milk. BEAT 1½ minutes.
ADD ½ cup125 ml milk, 2 eggs, melted chocolate and 1 tsp5 ml vanilla. BEAT for another 1½ minutes.
POUR ½ the cake batter pan. SPOON on all the cheese mixture. POUR the remaining cake batter over cheese mixture.
BAKE for 55 - 65 minutes, or until a skewer comes out clean.
COOL cake for 30 minutes.
MAKE Chocolate Frosting.
POUR FROSTING OVER CAKE in pan.
Notes: Serve cake warm or cold directly from pan. Keep on counter for 3 days. Can be frozen for 1 month.