Blog

Caramel Puffed Rice Cake

The Boy, of "Get a Bigger Wagon" fame, loves this treat!

Measure six or seven cups of puffed rice (not Rice Krispies) into a large mixing bowl.

Mix the following ingredients in a saucepan, bring to a boil over medium heat, and boil for two minutes.

½ cup corn syrup

½ cup butter

1-cup brown sugar

1-teaspoon vanilla

Pour the brown sugar sauce over the puffed rice and mix well. 

With damp hands, press the puffed rice mixture, evenly, into a buttered 9 by 13-inch cake pan. If you prefer a thicker cake, use a smaller pan. Cool the cake, then cover it with plastic wrap to keep it moist. 

Tip:

This sauce is lovely over puffed wheat as well. For contrast, try Best Chocolatey Puffed Wheat Cake Ever.  

Gertrude's Marinated Onion Slices

Our friend Gertrude made three batches of these onions in one week because my eldest daughter ate them, enthusiastically, on everything. My daughter was ten years old, at the time, and we were visiting Gertrude at the lake. This recipe is simple and the onions are delicious!!  

Prepare Onions:

Slice one large, sweet onion, thinly

Cover the sliced onions in cold water and let them stand for one hour

Prepare Brine:

1 cup granulated sugar

1 cup white vinegar

1 cup of cold water

1 tablespoon of salad oil

In a medium-sized pot, heat and stir the above ingredients until the sugar dissolves and the brine comes to a boil. 

After one hour, drain the onions. Place the onions in a clean jar. Pour the brine over the onions and refrigerate for at least one day, before serving. 

Best Chocolatey Puffed Wheat Cake Ever

My son-in-law had a childhood memory of the perfect puffed wheat cake. After decades of sampling and searching, he was interested when one of his employees brought a pan of very chocolatey puffed wheat cake to a potluck lunch at work. My son-in-law tried it, and there it was – the texture and taste he remembered. The young man emailed the recipe to my son-in-law who shared it with me. 

This puffed wheat cake is gooey, chocolatey, and memorable. The gentleman found it on line at a site called Mennonite Girls Can Cook, but they credit the Best of Bridge ladies, who credit their Auntie Edith. My auntie made a similar one, so I am sharing it today in case any of you are looking for some chocolatey goodness this summer. The recipe comes with a caution to resist the temptation to cut just a little piece for yourself because you’ll never stop nibbling. It even happened to me, and I usually prefer a caramel puffed wheat cake.  

Best Chocolatey Puffed Wheat Cake Ever

Ingredients:

½ cup of butter

1 cup of Roger’s Golden Syrup

1 cup of white sugar

¼ cup of brown sugar

6 heaping tablespoons cocoa powder

1 teaspoon of vanilla

10 cups of puffed wheat

Method:

Combine butter, syrup, sugars, and cocoa powder in a heavy saucepan. Bring mixture to a boil, stirring constantly. It is important to take at least ten minutes to bring the sauce to a boil over medium heat. Rushing the process, using a higher temperature, can result in a slightly gritty chocolate sauce. As soon as it boils, remove the pot from heat and add the vanilla.

Pour the hot chocolate sauce over the puffed wheat and stir until all of the puffed wheat is coated.

Press into a greased 9 by 13-inch pan. Dampen your hands to press mixture evenly.