Cooking with Susie Q

I’ll never forget the look on my father’s face the day I asked him if I could have half a can of flat beer for my hair. It took a couple of times asking, and the assurance from my mother that I indeed did want the half can of flat beer to rinse my hair. I was 14 years old and had read in a magazine that it would make my hair shiny and silky. I tried it and I was convinced that it worked, but I found the smell a little disconcerting, so once was enough.
    Next, I moved on to the milk bath, the oatmeal scrub, etc. My girlfriends and I used to swap results and recipes.
As a teenager, I was convinced that there had to be a better product than the one my parents used. Now, I find while raising children of my own, they are so much smarter than I was. Not once has one of them asked to borrow any beer, honey or oatmeal for their personal cleansing. Oh, but what fun we had.
Last week I had a young friend ask me if I had any recipes for hair conditioner. Yes, she had already tried the egg and the mayonnaise. So I found this one for her. Here goes Lisa, have fun with it. It should smell better than the beer I used years ago, and if it doesn’t work, you can always eat it.

 Directions: Mix ingredients together. Massage into clean, damp hair and leave for 20 minutes. (If desired, cover hair with a shower cap.) Wash and condition as usual. This rich, thick elixir is the perfect remedy for the winter blahs or overdry hair. Honey and molasses add body and shine, wheat germ is high in vitamins A and E, and banana conditions dry tresses.
Now that I am older, I appreciate the healing qualities of warm cinnamon buns or a coffee cake with a hot cup of coffee in a quiet corner. Here are a couple of my favorites. I hope you enjoy them, too.

   Directions: Preheat oven to 350 degrees. Grease a 10-inch tube pan. In a bowl, toss sugar and cinnamon together. Add apples and toss again. Set aside.
In a bowl with an electric mixer, combine flour, sugar, baking powder, and salt. Add eggs, oil, orange juice, and vanilla; beat at low speed for 1 minute. Put 1/3 of batter into pan. Add 1/2 the apple mixture. Continue this way, ending with batter.
Bake cake for 65 to 70 minutes. Let cool before removing from pan. A long, thin knife or spatula may be needed to pull cake from sides of pan. Serves: 12 generously.

    Directions: Beat first three ingredients at medium speed with an electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth. Combine flour and next three ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 9 x 13-inch pan. Dollop with preserves, and swirl with a knife. Bake at 350 degrees for 30 minutes or until cake begins to leave sides of pan. Cool slightly and sprinkle with powdered sugar. Cut into 12 to 15 squares.
I have to admit that this last one isn’t one I’ve had an opportunity to cook for myself, but I have tried it and it was very good. I’m hoping to make it, so that I may have some more of them soon.

    Directions: Spray a bundt pan or angel food cake pan with non-stick spray. Place ingredients in the order given. Bake at 350 degrees for 30 minutes. Cover with foil after baking 15 minutes. Serves: 12.
I’ve had fun! See you next week!
Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? If you do, mail them in or drop them off at the Pioneer Times Office on Court Street.
Please contact me at susieqcooking@hotmail.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.