Braille Monitor                                                                  January 1985




by Cynthia Handel

(Note: Cynthia (Cindy) Handel is one of the leaders of the National Federation of the Blind of Pennsylvania. As attested by this recipe, she is also an excellent cook.)


6 eggs at room temperature
1 cup sugar
1 teaspoon vanilla
1/2 cup sifted flour
1/2 cup unsweetened cocoa
2/3 cup butter (melted)


1/3 cup sugar
3 tablespoons Kirsch

Glazed Cherries:

1 cup canned, pitted bing cherries, drained
2 tablespoons Kirsch
1 tablespoon cornstarch
2/3 cups cherry juice


3 cups heavy cream
1/2 cup confectioners sugar
1 8-ounce milk chocolate bar

Grease and flour three layer cake pans. Preheat oven to 350 degrees. In large bowl, at high speed, beat eggs until light and fluffy. Beat in 1 cup sugar gradually, until very thick (about 10 minutes). Add vanilla. Sift flour and cocoa, then fold into egg mixture in fourths. Also, fold butter into mixture in fourths, just until combined. Gently turn into prepared layer pans. Bake 15 minutes or until surface springs back when gently pressed with finger.

Let cakes cool on rack for 5 minutes. Then, loosen edges with spatula and turn onto racks to cool completely. Meanwhile, make syrup.

Syrup: In small saucepan combine sugar with 1/2 cup water. Stir over medium heat to dissolve sugar. Then bring to a boil. Boil uncovered for 5 minutes. Set aside to cool; add Kirsch. Glazed Cherries: In small bowl combine cherries and Kirsch. Let stand about one hour. In small saucepan combine cornstarch and 1/3 cup cherry juice. Stir to dissolve cornstarch and add remaining juice. Bring to a boil; stirring. Reduce heat and simmer 5 minutes or until thickened. Let cool completely and add cherries and Kirsch to cornstarch mixture. Mix well. To Assemble: Place cake layers on plates. Make several holes in each with tooth pick. Spoon syrup over cake layers.

Filling: Beat cream with confectioners sugar until thick.

Invert bottom cake layer on cake plate. Spread glazed cherries over cake. Cover cherries with one cup cream. Place second layer on top and cover with one cup whipped cream. Place top layer on cake and cover top and sides with remaining whipped cream. Refrigerate. Make curls with one chocolate bar and heap in center of the top of the cake. Grate remaining bar and sprinkle over top and sides. Keep cake refrigerated.


by Gwen Rittgers

(Note: Gwen Rittgers is one of the long-time, faithful members of the Federation. She and her husband George were leaders in the Missouri affiliate prior to the internal strife of the late fifties and early sixties. Gwen has never wavered in her devotion and has always done what she could to help her fellow blind and promote the cause.)

For One Loaf of Nut Bread:

1/3 cup softened butter
3/4 cup sugar
2 eggs
3/4 cup sour milk
2 cups sifted flour
1/2 teaspoon each of soda, baking powder, and salt
1 teaspoon vanilla
1/2 to 1 cup nuts

Bake in greased loaf pan at 350 degrees for fifty minutes.

For filling use: one package of pitted dates; four ounces of cream cheese; and one cup of cashew nuts. Grind these ingredients in either food chopper or food processor and refrigerate until ready to spread on slices of nut bread.