Top 5 Infamous Recipes From Anjette Lyles - PART 2



In 1958, Maconites were astonished to hear that 32-year old Anjette Lyles had been arrested and charged with murdering four persons - her two husbands, her mother-in-law, and her 9-year old daughter.

Although coincidental, the evidence that Anjette had killed all four victims was quite fascinating. There was overwhelming amounts of evidence entered in at trial; ant poison that contained arsenic, hospital records of the deceased family members and Anjette's personal handwritten recipes from her restaurant cookbook.  Here are 5 of Anjette's personal recipes used at her trial.

1.  apple sauce cake

1 Cup Sugar

2 Cups Flour

1 Cup Chopped Nuts

1 Cup Raisins

2 Tsp. Baking Soda

½ Tsp. Ground Cloves

½ Tsp. Cinnamon

Add ½ cup hot apple sauce (sweetened) to which 1/3 cup of unsalted shortening.  Add ½ cup dried figs with ½ cup chopped citron.  Bake in 2 layers in slow oven.  Put together with filling made of 1 cup of powdered sugar (XXXX) sugar and ¼ cup of butter.  1 tsp. vanilla and 1 tsp. of strong coffee.

 


 

2.  chocolate fudge

 

Chocolate Fudge

 

2 Cups Sugar

½ Cup Milk

1/3 Cup Kairo

2 Tbs. Butter

1 Tsp. Vanilla

3.  chocolate dump cake

3 ½ Cups Sifted Cake Flour

2 ½ Tsps. Baking Powder

1 Tsp. Baking Soda

2 Tsp. Vanilla

3 Cups Sugar

¾ Cup Cocoa

1 1/3 Cup Butter

2 Cups Buttermilk

Measure and sift together the dry ingredients.  Add butter softened to room temperature and buttermilk.  Beat 2 minutes add the eggs and beat again for 2 minutes and add vanilla.  Grease and dust with flour 2 inch square layer cake pans that are 2 inches deep.  Divide cake batter in pan’s and bake at 350 degrees for 1 hour. 

Use half of this recipe for all frosting.

 

4.  refrigerator rolls

3 Cups of Lukewarm Water

2 Yeast Cakes

½ Cup of Sugar

¾ Cup of Cooking Oil

6 ½ -7 Cups of Flour

1 Tsp. Salt

Dissolve yeast in 1 cup of water add other water cooking oil and sugar.  Add flour and put in refrigerator.  Can be taken out and made into rolls in 2 hours.  May be kept in refrigerator for 2 weeks.

 

5.  chocolate frosting

1 ½ Cup Sugar

½ Cup Cream or Evaporated Milk

1 Egg

1Tsp. Vanilla

Pinch of Salt

3 Squares Unsweetened Chocolate

3 Tbsp. Butter

Mix sugar, cream, egg salt and vanilla cook in saucepan over direct heat stirring for 7 minutes.  Add chocolate and butter.  Beat until proper consistency for spreading on cake.