Here's another one from Grannie...

Mississippi Mud Cake

1 3/4 cup flour
2 cup sugar
3/4 cup cocoa
2 t soda
1 t baking powder
1 t salt

Sift above together into a bowl

Add:
2 eggs
1 cup strong coffee or 2 tsp instant coffee and 1 cup water
1 cup sour milk (or add 1 Tablespoon of vinegar to a cup of milk)
1/2 cup oil
1 tsp vanilla

Pour into a greased 9X13 pan
Bake at 350 for 3-40 minutes.

Hi, thanks for the recipes!

I was wondering what I could use instead of wine?

Karen

Well wine gives such a wonderful flavor and of course the alcohol cooks out. Perhaps some stock?

It's actually been proven that the alcohol does not cook out, not entirely. If a person is allergic (such as myself) or if they are an alcoholic, wine is not a good option. There are other flavors that can be used. There are flavored vinegars or even imitation flavors for such things as rum and brandy that can be used instead. Hope this helps some.

I suspect the sulfides in wine is an issue with a lot of people and that, too would not cook out.

Here is my Granny recipe for comforting chicken soup. It's the only soup my kids ask for when they don't feel good.

Bring chicken broth to almost a boil,
add corn meal a little at a time and whisk until soupy and creamy. Add small cuts of cooked chicken, salt and pepper to taste.

The best canned chicken broth is one that has idolized yeast in it. The best broth is homemade but homemade broth takes all day to make and lots of prep to get it right. I don't enjoy doing that when I don't have to.

Yep, that's my issue with wine is the sulfides. It's a shame too because that stuff looks darn good! Of course, maybe it's a good thing I'm allergic! :lol:

Growing up we always called chicken soup Jewish Penicillin. There's something about chicken soup that has actual healing properties, though I was just reading an article that discusses how idolized anything is actually bad for you. I remember how it works, just not why it's bad. Now I'll have to go find that darn article again. :roll:

You can find wine without sulfides, but they are few and very far between. It hardly seems worth the search, or the risk for that matter.

I did find this on another discussion board on the subject of wine cooking out.


From a chemist:
"When you have a mixture of any two liquids, and you start the mixture boiling, the vapor that is produced as a result is slightly enriched in whichever liquid has the lower boiling point. So if you were to have a mixture of water and alcohol, the mixture would start to boil at about 78 degrees, and the vapor (steam) would contain mostly alcohol with a little water (about 95% alcohol). Some of the vapors will recondense (on the side of the pot, or on the spoon, or on the solid chunks of food, or whatever) and drip back into the mixture. Over time, as the alcohol content decreases, the temperature will rise and the vapor will have less and less alcohol in it. If you want to ensure that all the alcohol is boiled off, you can add a little more water and then boil longer. The best way to know if the alcohol is gone is to measure the temperature of the boiling liquid... if it's up around 212 degrees fahrenheit, then the alcohol is gone."

Again, this does not touch on the subject of the sulfides.

And I question the part about the 78 degrees. Would that be 178?

thanks, love this thread, I will need to get some of my grandma's recipes and post here

Your chicken recipe saounds good.