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Just finished The Letter by Kathyrn Hughes. It’s a very intricate tale. At first it’s about Tina, a battered wife [at which point I paused and wondered if I wanted to read any further, but I’m glad I did]. She tries to get the courage to leave her husband. Then enters the letter she finds in a suit pocket in the thrift shop where she volunteers. It’s old – sealed and stamped, but never mailed. Then you learn about Crissie, decades earlier, a young pregnant girl who is sent off to Ireland to a distant relative by her father, then to a rigid (meaning horrible) convent [the book takes place mostly in Manchester, England and in rural Ireland]. The letter is addressed to her. Jump forward decades and William, the adopted child Crissie gave up, tries to find his birth mother. William meets Tina in Ireland [a serendipitous moment] as she’s trying to find the woman to whom the letter is addressed. This book is the #2 best seller on Amazon at the moment. It’s a riveting tale and I really enjoyed it.

Read Grace Unshakled, by Irene Huising. From Amazon’s page, it says: “In the year 2025, 17-year-old Grace Duncan finds herself in shackles because of her faith in Christ. An obedient daughter and stellar student, doing time in jail was never on her mental radar, despite the changes in religious laws [this takes place here in the United States] over the past few years. Through twists and turns in circumstances, Grace and a small band of Christians in Newport Beach, California begin a journey to discover what it means to follow Christ with unwavering faith in the midst of increasing persecution. Facing the potential loss of all her hopes and dreams, would Christ be enough?” We read this for one of my book clubs, and it’s a scary thought about what it could mean if we take God out of our country. The author is a friend of a friend and she attended our book club meeting to share about how she came to write this book. I don’t often share my faith here on my website, but this book made me stop and think about the direction our government is going, removing more and more our ability to worship God. Or to worship in any religion. Will this book ever make waves in the book world? Probably not. My copy may be a pre-edited version, as it contained numerous typos and formatting errors. But they didn’t detract from the subject, just the cosmetics. The book doesn’t come to a resolution; in fact it leaves you hanging, as some books do. It was intentional (obviously), but left me wondering about the “end of the story.”

Also just finished reading The Muralist: A Novel by Shapiro. It tells the story of a young woman, an artist, who was part of the U.S.’s WPA mural project from the 1930s-40s (she is fiction, the WPA is not). As with so many artists, even today, they live in abject poverty through much of their lives. This woman, though, had family in France, desperately trying to escape before Hitler’s henchmen rousted them into concentration camps. The story, a bit of a mystery but not of the mystery-genre, is about Alizée Benoit, this young painter, who slightly captivates Eleanor Roosevelt’s help. It also skips into current time when the painter’s great-niece uncovers paintings she believes were painted by her aunt. The painter had disappeared into thin air in 1940, and her relative tries desperately to find out what happened to her. It’s a really good story including such Abstract Expressionist painters as Mark Rothko, Jackson Pollock, and Lee Krasner well-woven into the narrative. It keeps you guessing right up to the end. A good read. The author also wrote The Art Forger: A Novel a few years ago.

Read The German Girl: A Novel by Correa. It chronicles the story of a wealthy German Jewish family in Berlin, as the Nazis arrive and make life a living hell. The family is lucky (I guess you could say this) to be allowed to purchase passage on the M.S. St. Louis, a passenger liner, to take them to “the Americas.” The destination is actually Cuba. The story is told from two voices – the teenage daughter in this story, and from a current-day distant family member who is trying to learn about her ancestry. Of the 900+ passengers on the ship, only a few were allowed to disembark since the Cuban President decided he needed more money to accept them. Most families had no money left, as the Reich had taken nearly all of their assets. The daughter and her very eccentric mother were allowed to stay in Cuba.  The remaining passengers are rejected by the U.S. too, and eventually return to Europe, where most of the Jews end up dying in concentration camps. The story goes back and forth from the 1939 journey to current day as the link between the two women is slowly revealed. I had a tough time sometimes, tracking the people in this book, but the story was very riveting. It’s based on facts about the ship (see Wikipedia link above if you’re interested). A shameful chapter in history.

Recently finished reading a magnificent historical novel. Not new. Philippa Gregory has been a favorite author of mine for a couple of decades. You may remember her most famous book, The Other Boleyn Girl, published some years ago. I thought that was a really great book. I’ve read other books by Gregory, but most recently I read The King’s Curse (The Plantagenet and Tudor Novels). The time period is the 1450s to 1541, mostly under the rule of King Henry VIII, the infamous womanizer and wife/Queen-killer. The man who cursed Rome (the Pope) – he wanted his first marriage annulled because Queen Catherine couldn’t produce a living male heir. And subsequently made himself the head of the church in England in order to do so. It was a Catholic country at the time. This story (it’s fiction, but woven with intricate historical detail) is from the voice of Margaret of York (a lady-in-waiting to Queen Catherine),  who was a Plantagenet in her own right (which is key to the later events in the book). Certainly I’ve read other novels over the years that dealt with Henry VIII, but not with this much breadth of info. What a wicked, sinful man he was. And did I say tyrant. Wow.  I could hardly put it down, through its nearly 600 pages. In the author’s notes at the end, she shares relatively recent medical info that suggests Henry probably suffered from a rare problem, Kell positive blood type, which can cause miscarriages, stillbirths and infant deaths IF the mother has the more common Kell negative blood type. And that in his later years, he may have had McLeod syndrome, a disease only found in Kell positive individuals. Around the age of 40 it causes physical degeneration and personality changes resulting in paranoia, depression and irrational behavior. All of those King Henry VIII had in spades. If you read the book, you might read the author’s notes (at the end) before reading the book. If you like historical fiction (I love any book about English history) you’ll just love this one. It’s interesting, though, as I think about the many books I’ve read covering this era in English history, that each book presented its hero/heroine as the most innocent and worthy individual vying for the crown of England. I remember thinking Anne Boleyn was dealt with so badly during her life (and certainly her beheading), and yet reading this book, I completely reversed my opinion. Anne Boleyn was called a wh–e by most people during the years she shared Henry’s bed. The “curse” from the title pertains to Henry’s inability or the curse on the Tudors, that caused him to fail in producing a male heir. In any case, none of Henry’s wives should have died for it – likely it was all Henry’s fault anyway. Just read this one, okay?

Also recently read News of the World: A Novel by Paulette Jiles. One of my book-reading friends said this is one of the best books she’s ever read in her life. That kind of praise required me to read it and I just LOVED it. It’s about an old man (a widower), who was a former military captain, during the 1800s, who goes from town to town to read out loud the current news of the world (yes, there WAS such a free-lance job.) Newspapers didn’t make it to small towns back then. By chance he’s asked to take a 10-year old girl to East Texas to reunite with relatives. The child had been captured by an Indian tribe as a baby (her family was killed in the raid), raised by the Kiowa and as was often the case of such children, she wants nothing to do with leaving. So the “hero” in this story has his hands full. And yet, they learn to trust each other on the journey. Reaching the destination, there are lots of complications (of course!). This book is truly a wonderful read – I didn’t want it to end. The author has a gift of description and the severe dangers and difficulties of an old (wild) west horse and wagon journey. The relationship is tender. Now I’ve got to investigate the author’s other books, of which there are many. Just read this one first!

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, on February 26th, 2017.

laurie_colwins_damp_gingerbread

If you’re a younger person, you’ve likely never heard of Laurie Colwin. She penned a column in Gourmet Magazine for many years. She died way too young.

How sad I was when I heard that Laurie Colwin had died in 1992. I loved her columns – irreverent for sure. She never considered herself a gourmand. She was just a home cook. She debunked theories and philosophies of cooking. She shared stories about how she cooked and entertained in her miniscule NYC apartment when she was a single person. I LOL’d when I read that story. I wrote up a post in 2013 about damp_gingerbread_wedgeLaurie Colwin, and part of that essay is in that post. And I’d always planned to make a lot of her recipes. She eventually married and had children, and continued to write her irreverent prose about the joys and dilemmas of day to day cooking. She wrote at least 2 memoir-style cookbooks, Home Cooking: A Writer in the Kitchen (Vintage Contemporaries); and More Home Cooking: A Writer Returns to the Kitchen. I bought them years ago and savored every word in both books, certainly saying I’d make some of the recipes. But I never did.

Then recently I read a blog piece somewhere that mentioned this recipe, the Damp Gingerbread. One of her recipes I’d always intended to try. So, recently, when we had a dark, damp day, I dug into my baking stuff and made her cake.

This cake isn’t the heavy, dark kind of cake many people prefer, or think of when you think “gingerbread.” Most of those recipes contain molasses. This one doesn’t. This one uses Lyle’s Golden Syrup. Now, for those of you who don’t know what it is, it’s a type of syrup (Golden Syrup is made from sugar cane or sugar beet when processing for sugar. It is a form of invert sugar syrup. . . this from my friend Toni, in England) produced in England and available in some (rare) stores here in the U.S. I used to be able to find it sometimes, but since I had none on my shelves, I went to Amazon. The link above goes to a single can (free shipping even if you don’t have amazon Prime) that’s just the right size for this recipe. I had to wait for its delivery before I could bake the cake. Could you use regular corn syrup? I suppose, but Lyle’s has a lightly golden color and I think it’s made differently than our American corn syrup.

damp_gingerbread_slice_outThis gingerbread doesn’t contain the load of spices more common to gingerbread, either. Just ground ginger, ground cloves and ground cinnamon. I think Laurie Colwin liked a more subtle gingerbread. And then, what about the DAMP designation? Well, the recipe indicates you bake it JUST until the cake has pulled away from the sides and is still almost damp in the middle. I probably overbaked mine as it wasn’t exactly damp, in my opinion. Was it moist? Yes. Delicious? Yes. It would be nice to make two types and try them side by side. This one is more delicate. You don’t even need a mixer – I did it all in one bowl and poured it into my 9” round, high-sided cake pan (it would likely overflow a regular height cake pan). An hour later it was done.

What’s GOOD: it’s a lovely, lighter than usual gingerbread. Subtle spices, and delicious with a big, fat dollop of whipped cream on it. Easy to make – a one-bowl thing without using a mixer.

What’s NOT: if you prefer the dark heavy type of gingerbread, this one won’t float your boat. I liked it. Maybe next time I’ll try another recipe for the darker type. I think I like both, actually.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Laurie Colwin’s Damp Gingerbread

Recipe By: Laurie Colwin (deceased), writer, cookbook author
Serving Size: 10

9 tablespoons butter
1 1/2 cups Lyle’s Golden Syrup — (12 ounces)
2 cups all-purpose flour — plus 2 tablespoons
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 egg
1 cup milk

1. Heat the oven to 350° F. Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper. In a small saucepan, melt the butter with the Lyle’s Golden Syrup.
2. Into a bowl, sift the flour, salt, baking soda, ground ginger, ground cloves, and cinnamon. Pour the syrup and melted butter onto the dry ingredients and mix well. Add the egg and the milk and beat well. The batter will be very liquidy, not to worry.
3. Pour the batter into the prepared pan and bake for about 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out. (Serve with sweetened whipped cream.)
Per Serving: 322 Calories; 12g Fat (33.5% calories from fat); 4g Protein; 49g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 452mg Sodium.

Posted in Desserts, on February 21st, 2017.

choc_truffle_cake

Oh my! This cake/torte is just off the charts. Ample chocolate for the chocoholic; plenty of substance with the “cake” part – almost like fudge but not quite, and crunch from the walnuts. All gently lapped with whipped cream on top.

If you’re a chocolate person, you’ll want to make this truffle cake. The ganache (the top layer) is rich with just bittersweet chocolate and cream. Oh so rich. Oh so lovely and delicious. The crust has unsweetened cocoa in it, plus some walnuts and stuff to hold it together. The filling has copious amounts of walnuts and honey plus butter, brown sugar and cream. Tarla put this together in no time – you might think it would be time-consuming with all the layers, but really not. Your guests will be wowed.

The cake/torte is made in a 9-inch springform pan lined with parchment. The crust is all composed of standard ingredients and you pack that into the bottom. The base is baked until firm and is allowed to cool on a rack. Then you put together the filling with more standard kind of ingredients plus the walnuts. That layer is cooked on the stove – kind of like a candy, to 280°F and it’s poured on top of the crust/base. The walnuts are sprinkled on top once that filling layer has cooled. You kind of press them into the filling. The ganache is just bittersweet chocolate and cream and once smooth and melted, you cool it to room temp and at that point it will hold into soft peaks – then  you spread it on top of the filling (and walnuts nestled into the filling). That’s then chilled for several hours – at least 4 – and do allow it to sit at room temp for about 30 minutes before you try to cut and serve it – WITH whipped cream. It might seem like overkill, but trust me, it isn’t. You’ll want that whipped cream to counter the richness of the truffle cake. Thank you, Tarla, for another great chocolate recipe (cooking class).

What’s GOOD: the flavor – the chocolate – oh yes, SO delicious. It serves 10 if you make the slices fairly narrow. It’s very rich, so you don’t need a big piece. It’s a chocoholic’s dream come true. Make it, okay?

What’s NOT: nothing, unless you don’t like chocolate!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Chocolate Walnut Truffle Cake

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 12

BASE:
1/2 stick unsalted butter — (1/4 cup)
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup walnuts — finely chopped
1 large egg
2 teaspoons vanilla
FILLING:
1 1/2 cups walnuts
1/2 stick unsalted butter — (1/4 cup)
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice
GANACHE:
1 1/4 cups heavy cream
1 pound bittersweet chocolate — (not unsweetened) or semisweet chocolate), use good quality

1. Preheat oven to 350°F and butter a 9-inch springform pan.
2. Make base: In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
3. Make filling: Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
4. Make ganache: In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
5. Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
6. Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.
Per Serving: 634 Calories; 53g Fat (68.4% calories from fat); 11g Protein; 44g Carbohydrate; 7g Dietary Fiber; 79mg Cholesterol; 33mg Sodium.

Posted in Desserts, on February 11th, 2017.

apple_champ_custard_torte_whole

What this is, is unusual. Different. Not a typical torte. Not a typical custard. It’s kind of like an apple pie, but with a custard/champagne filling and a load of whipped cream on top, sprinkled liberally with unsweetened cocoa. It’s SO hard to describe. Was it good? Yes, indeed.

When Chef Caroline prepared this at a December cooking class, I said, wow, this looks like way too much work. And yes, it does require several steps of preparation. But, none of the steps are all that difficult. I suppose, the question always is, was it worth the effort? The finished piece of torte was excellent. I wrote “fabulous” on my recipe notes. Caroline had a long, rambling story to tell about acquiring the recipe from her friend Doris who is of German descent. And this friend, although a really good cook, doesn’t exactly cook with a recipe, so Caroline had to visit her house and watch, scribble, help and use more guesswork to write down the ingredients and quantities. She assured us it would be worth waiting for, and worth the effort to make. Tasting the finished product, I agree.

It starts with a 10-inch springform pan that’s lined with parchment and buttered (important). A pastry dough is made, but it’s not your standard pastry, either. It has baking powder in it and an egg – but it’s not a biscuit dough. Not a pie dough – maybe more like a thin cake, yet it’s NOT a cake batter, either. So hard to describe. If any of you are overly annoyed with my inability to describe this, well, you might have to make it and tell me. I haven’t tried to analyze the chemistry of the pastry to figure out what it really is. Caroline rolled out half the dough for the bottom of the springform, then rolled out rectangles to make the sides, then pressed the edges together in the pan. Clever, that girl! She thought Doris had difficulty with the dough too, so her solution was to do it in two parts. Then you slice Gala apples and place them on top of the dough.

apple_champ_custard_torte_slice

Picture at left is a piece of the torte, and the whipped cream topping slid right off the side. But at least you can see the consistency of the pudding part – read the next paragraph about that – it’s different!

In the meantime, you prepare the “custard,” which isn’t exactly a custard by normal standards – it’s a kind of a pudding made with Dr. Oetker’s packaged vanilla pudding mix (Cost Plus has it and I found it in a 3-pack at Amazon), but instead of mixing it with milk, it’s made with Prosecco. Yes, Dr. Oetker Original Pudding Mix, Vanilla - 3 pcs.Prosecco. Or champagne. Or even sparkling cider would likely work (use a bit less sugar). So it’s a clear-looking (sort of) pudding – almost like a gelatin pudding, but it’s vanilla flavored, of course. See, I told you this dessert was unusual. Once it’s made, you pour it on top of the apples and into the oven the torte goes for about an hour. The oven is turned off and you leave it sit in the oven for 10 minutes, then you remove it to cool completely on a wire rack.

At this point you refrigerate it overnight. When ready to serve, whip up the heavy cream with a tablespoon of “vanilla sugar,” from a package you can find at Cost Plus. It’s also a Dr. Oetker product – available in multi-packs at Amazon. Spread that all over the top of the torte, then sprinkle unsweetened cocoa through a sieve (so it will distribute evenly) on top. You can also top with chocolate shavings if desired – or both. You don’t have to buy vanilla sugar to make this part – just add sugar and some vanilla instead.

What’s GOOD: although this might look like an extra-rich, heavy dessert, it isn’t. Making the pudding with Prosecco provides a light feeling to the torte. The pastry isn’t all that rich – the apples are good for us – and the only wicked part is the whipped cream on top. If you decide to make this, you’ll be glad you did. It looks gorgeous. What’s also GOOD is that it serves 12. Not very many desserts serve that many people. If you prefer, you can halve the recipe (to serve 6) and make it in a 7” springform pan.

What’s NOT: well, perhaps all the steps, but none are all that difficult. The pudding part is easy, actually with the packaged mix to help. Now I just need an excuse to make it myself – and have  12 people over in order to serve it all!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Apple & Champagne Custard Torte

Recipe By: Caroline Cayaumazou, chef, Antoine’s, San Clemente
Serving Size: 12

PASTRY:
1 2/3 cups all purpose flour
2 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
7 tablespoons unsalted butter — melted
1 large egg — beaten (or up to 1 1/2 eggs)
APPLE FILLING:
2 1/2 pounds apples — Gala (or Fuji), peeled, thinly sliced
A bowl of lightly salted water
CUSTARD PUDDING:
74 grams Dr. Oetker vanilla pudding mix — (instant type – 2 packages)
1 1/4 cups sugar
1 bottle Prosecco — or Champagne, or white sparkling wine
TOPPING:
1 1/2 cups heavy cream
1 tablespoon vanilla sugar — (Dr. Oetker, a packet)
1 tablespoon cocoa — unsweetened

NOTES: Dr. Oetker products can be found online at Amazon (free shipping if you buy the multi-packs) and most Cost Plus stores (imported from Germany). The prepared pudding in this torte is not a true “cream” looking pudding – it’s made with sparkling wine, so it’s much less rich – but no less good!
1. PASTRY: Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper and butter the sides only. In a medium sized bowl combine the flour, baking powder, sugar and salt. Make a well in the center and add the melted butter and egg. Mix with a fork until the dough comes together and then knead with your hands a few times to make the dough smooth.
2. Roll HALF the dough on a lightly floured tea towel to make a circle – slightly larger than 10″ to fit in the springform pan. With remaining HALF of the dough, roll into strips about 3″ wide and 6-7 inches long. You will have 2-3 pieces – enough to press onto the sides of the springform pan, and then press all the edges together so you have an even, filled-in pastry shell.
3. APPLES: As you prep the apples, place them in the bowl of lightly salted water. Remove apple slices to paper towels and blot dry. Place all the apple slices on top of the pastry.
4. PUDDING: In a medium bowl, whisk the sugar and vanilla pudding packets with about 1/2-cup of Prosecco. Then, in a medium saucepan, add the remaining Prosecco and bring to a boil. Whisk constantly as you add it to the pudding mixture and bring it to a boil again. Cook for 30 seconds and remove from heat. Pour evenly over the apples in the pastry. Bake the torte for 60 minutes. Turn off the oven heat and allow torte to sit in the oven for an additional 10 minutes, then remove to a rack and cool completely. Refrigerate the torte overnight, if possible.
5. TOPPING: Whip the heavy cream to stiff peaks and add the packaged Vanilla Sugar (or omit and just add your own quantity of sugar and vanilla). Whip until completely mixed in. Spread cream over the top of the torte. Using a sieve, sprinkle unsweetened cocoa powder all over the top of the torte and keep refrigerated until ready to serve.
Per Serving: 381 Calories; 19g Fat (42.8% calories from fat); 3g Protein; 53g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 122mg Sodium.

Posted in Desserts, on February 6th, 2017.

pumpkin_cheesecake_trifle_bowlWhat a success this was! It’s a trifle – with layers of  angel food cake, whipped cream and a pumpkin-cream cheese mixture. Was it easy? Absolutely.

Nearly every year on Christmas Eve, we join family for a big dinner celebration (anywhere from 16-30 people) and to play that gift exchange where you can steal the gift up to 3 times. And every year my cousin Gary flies south from the Bay Area, to spend the holidays with me, and he has to eat GF.

So, my mission, always, is to bring a GF dessert – something kind of special, spectacular, and certainly one that tastes good. If you do a search for GF here on my blog, you’ll find any number of desserts I’ve made over the years.

This one was particularly good and for sure it was easy to make. A friend served it at a party I attended –and I went online – found this version at Mom on Timeout. I’d purchased an angel food cake mix, but realized that it contains flour. WELL! Had to improvise by making a GF angel food cake from a recipe I found at King Arthur. It was easy to make, used a dozen egg whites, and was really delicious all by itself. I had some GF all-purpose baking mix in my pantry, so it was an easy recipe to make.

Once that was cooled (several hours), I cut it up into flat pieces, mixed up the pumpkin and cream cheese mixture , whipped the cream, and hunted all over for my trifle bowl before finally finding it. Anyway, it went together in a jiffy once I had all the 3 things made. I sprinkled some cinnamon and nutmeg on top, and chilled it overnight. Except for making the GF angel food cake, this is Trish’s recipe.pumpkin_cheesecake_trifle_spoonful

I will definitely make this again. If Gary isn’t here, I’ll make it with a boxed angel food cake mix. Some company does make a GF angel food cake mix, but Gary said it’s AWFUL, so I scratched that idea, even if I’d been able to find it somewhere. With the extra pieces of angel food cake Gary and I swiped the two mixing bowls clean. Yum.

What’s GOOD: this was really special. I’ll definitely be making this again next fall, in October, probably. It’s easy. If you buy ready-made angel food cake, you’ll eliminate more steps and it’d be cinchy easy to put together. I love-love pumpkin in every shape and type, so it was probably a no-brainer I’d like it. Unless you succumbed to using Cool-Whip instead of the real cream.

What’s NOT: can’t think of a thing. Great recipe. Easy.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Pumpkin Cheesecake Trifle

Recipe By: Mom on Time Out (blog)
Serving Size: 18

1 Angel Food Cake
2 cups heavy whipping cream
1/2 cup powdered sugar
16 ounces cream cheese — may use Light
15 ounces pumpkin puree — (not pumpkin pie filling)
3/4 cup brown sugar
2 teaspoons vanilla extract
3 teaspoons pumpkin pie spice — (plus extra for dusting the top)

NOTE: Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. If you don’t have it on your shelf, create your own blend.
1. Beat cream and powdered sugar together until stiff peaks form. Set aside.
2. In another bowl, beat cream cheese until light and fluffy.
3. Add pumpkin, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined.
4. Fold in one third of the whipped cream. Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.
5. Layer with one third of the pumpkin mixture followed by one third of the remaining whipped cream. Repeat layers twice, finishing with remaining whipped cream.
6. Sprinkle with additional pumpkin pie spice or cinnamon, if desired. Cover with plastic wrap (use toothpick to hold the plastic wrap above the whipped cream) and refrigerate (overnight is fine) until ready to serve.
Per Serving: 310 Calories; 19g Fat (53.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 257mg Sodium.

printer-friendly PDF for angel cake and MasterCook 15/16 file (click link to open recipe)

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Gluten-Free Angel Food Cake

Recipe By: King Arthur Flour
Serving Size: 14

3/4 cup gluten free baking mix — or 3/4 cup + 2 tablespoons brown rice flour blend
3/4 cup superfine sugar
1/4 cup cornstarch
1 1/2 cups egg whites — separated, yolks discarded or reserved for another use – up to 12 eggs
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1/4 teaspoon almond extract — or Fiori di Sicilia
3/4 cup superfine sugar — + 2 tablespoons

1. Preheat the oven to 350°F and place the oven rack in its lowest position.
2. Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
3. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
4. Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
5. Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.
6. Spoon the batter into an ungreased 10″ round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
7. Bake the cake until it’s a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
8. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
9. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
10. Cut the cake with a serrated knife or angel food cake comb. If it’s difficult to cut, wet the knife and wipe it clean between slices. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
Per Serving: 128 Calories; trace Fat (0.6% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg Sodium.

Posted in Desserts, on January 7th, 2017.

choc_cake_ddl_frosting

Lovely chocolate cake (springform pan) and a rich cream cheese and dulce de leche frosting.

My friend Cherrie attended a cooking class awhile back and I couldn’t go – I think I was volunteering that morning at my church. I “work” in my church’s Samaritan Care Center twice a month, where it is staffed by 2-3 volunteers every weekday, who pray for church members (and non-members who regularly attend the church) going through tough times. It could be illness, cancer, other medical issues, divorce, grief, hospitalization, for their family members too, etc. We make choc_dlc_cake_slicenumerous phone calls to make sure we’re praying for the right things, and just let them know we’re praying for them. It makes a big difference in the lives of many people, to just know someone cares. I’m blessed each and every time I volunteer – someone gives a big “thank you,” or they tell us what a lift it gives them to hear from somebody.

Anyway, I couldn’t go to the class, but Cherrie shared the recipes, and said this dessert was the best of the bunch. Since she knows I enjoy baking, I tried this recipe first. My weekly nighttime bible study was meeting at my house, so I used that as a reason to make this cake. I parceled out the left overs so I wouldn’t have any of it in my refrigerator, to tempt me. I ate a tiny sliver of it – oh yes, it was good!

choc_cake_batterThe cake is a light textured chocolate cake – made in a springform pan, lined on the bottom with parchment, and the sides were butter-greased. It was easy enough to make. There at left you can see the batter in the pan. Once out of the oven, the center of the cake dropped some. Sometimes cakes done in a springform do that. Don’t understand why. Anyway, once it was cooled, I used a wide spatula to get the cake off onto a footed cake stand. Easy enough to do, too.

dulce_de_leche_frostingThen I made the frosting (see photo at right)– canned Dulce de Leche (it’s a thick Mexican caramel sauce), cream cheese, butter and vanilla. It was super-easy to spread on the top of the finished cake.

A small amount of chocolate sauce was next – I had a little trouble with it – it was supposed to be a drizzle (melted chocolate, butter and a tetch of warm water), but I just couldn’t get it to drizzle – it wanted to drop in round plops – so I just spread it all over the top. DO refrigerate the cake if you have left overs – with cream cheese in it, you need to keep it chilled.

What’s GOOD: this cake was really scrumptious. Rich? Absolutely. The frosting puts it over the top – but because the dulce de leche sauce has cream cheese mixed in, it gave it a really lovely texture, soft, great mouth-feel. The cake was really nice. Even though I used dark chocolate, it wasn’t overly deep in chocolate flavor – it certainly WAS chocolate. The cake isn’t dense at all. The frosting is what makes this cake.

What’s NOT: nothing, other than it takes an hour or so to make it. The cake batter is quite standard, and the frosting was too. For how beautiful it was, it actually was quite easy to make. Not a bad thing!

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Chocolate Cake with Dulce de Leche Frosting

Recipe By: From my friend Cherrie, who got it at a private cooking class
Serving Size: 10

CAKE:
3/4 cup unsalted butter
5 ounces bittersweet chocolate — or dark chocolate
2 1/4 cups cake flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups sour cream
FROSTING:
3 tablespoons unsalted butter — softened
8 ounces cream cheese — softened
1 teaspoon vanilla
13 3/8 ounces Dulce de leche — (canned)
DRIZZLE:
1/4 cup bittersweet chocolate — chopped
1 tablespoon butter
1 teaspoon warm water

1. CAKE: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. Butter the sides of the pan.
2. In a large bowl microwave the butter and chocolate for 2-3 minutes until melted. Stir until all the chocolate and butter are completely mixed. Cool for 5 minutes.
3. In a medium bowl whisk together the flour, soda, baking powder and salt.
4. In a stand mixer, add the chocolate mixture, then add sugar and mix in thoroughly. Beat in eggs and vanilla. Alternately, beat in the sour cream and flour mixture, starting with sour cream.
5. Transfer batter to the prepared pan and bake for 1 hour to 1 hours 15 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely on a wire rack. Once cool, remove cake from the pan and set on a serving plate.
6. FROSTING: Beat butter and cream cheese with a mixer. Add vanilla and the Dulce de Leche and beat until smooth. Frost the cooled cake with the icing.
7. DRIZZLE: In a small bowl microwave the butter and chopped chocolate for about 45 seconds to a minute. Stir it until smooth and stir in the warm water. Drizzle mixture over the cake.
NOTES: Cake can be made a day ahead. Cover and refrigerate, then remove cake an hour before serving. If you want to make a half of a recipe, use a 7-inch springform pan. Can also be made into cupcakes.
Per Serving: 758 Calories; 48g Fat (54.9% calories from fat); 12g Protein; 77g Carbohydrate; 3g Dietary Fiber; 163mg Cholesterol; 496mg Sodium.

Posted in Desserts, on December 24th, 2016.

apple_pie_cake_rum_sauce

Comfort food. Winter warmth. Rum. Whipped Cream. Nothing there NOT to like.

This recipe has been hanging around in my to-try file for awhile. It’s one that Marie posted on her blog, The English Kitchen. She has some really wonderful comfort food desserts on her blog, and this one is no exception. With 8 people coming for a bible study I whipped this up, made the simple rum sauce and whipped up some sweetened heavy cream. It barely served 8 – should have made a larger one, or two perhaps, but as it was, each person had a small portion, which was sufficient.

A simple cake batter is made (with a tad of hot water added in), then you add in all the chopped apples and spread that out into a greased pie plate. Use a large pie plate – 9” if you have one. It bakes for 45 minutes or so. It could be served warm or at room temp. The sauce is simple enough – butter, brown sugar, butter, heavy cream and some rum or rum flavoring. I used spiced rum. The sauce makes a lot more than you’ll need for the cake – I’d suggest you make half. I sent the sauce home with one of the families that came – it would be nice on ice cream or pudding.

apple_pie_cake_bakedThe pie cake came together very easily – you could make it without the sauce, but it was so good on it. No, you should make the sauce! And it takes very little time to make – heat the ingredients (without the rum), let it boil a couple of minutes without boiling over (watch it), then remove from heat and add the rum. Set aside to cool. Thanks, Marie, for a really delicious recipe.

What’s GOOD: it’s a nice, tasty, apple-y, sweet cake with lots of apples in it. It’s definitely a cake, just served in a pie shape. Loved the sauce (very sweet, however) and the dollop of whipped cream was a must in my book.

What’s NOT: not a thing – a nice treat.

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Apple Pie Cake with a Brown Sugar and Rum Sauce

Recipe By: The English Kitchen blog, 2012
Serving Size: 7

2 ounces butter — softened
1 cup sugar
1 large egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup all purpose flour — sifted
2 tablespoons hot water
1 teaspoon vanilla extract
3 large Granny Smith apples — peeled, cored and chopped (about 3 cups)
SAUCE:
1/4 cup light brown sugar — packed
1/4 cup sugar
3 tablespoons butter — softened
1/4 cup heavy cream
1/2 tablespoon rum — or 1/2 tsp rum flavoring
Whipped Cream, sweetened, to serve on top

NOTES: I have reduced the sauce quantity by half – if you want some left over, double it.
1. Preheat the oven to 350*F. Butter and flour a 9 inch pie dish very well. Set aside.
2. Cream the butter until light and fluffy. Gradually beat in the sugar and the egg. Combine the flour, salt, cinnamon and grated nutmeg. Stir into the creamed mixture, along with the water and vanilla. Stir until smooth. Stir in the chopped apple. Spoon the batter into the prepared pie dish. Smooth the top and then bake in the preheated oven for 45 minutes, or until a toothpick inserted into the centre comes out clean.
3. SAUCE: combine the two sugars, cream and butter in a small saucepan. Heat and stir over medium low heat until the butter is melted. Bring to the boil and allow to boil for one minute only. Remove from the heat, stir in the rum. Serve warm or at room temperature with the cake.
4. Cut the cake into wedges to serve. Top each wedge with some sauce and a dollop of whipped cream.
Per Serving: 397 Calories; 16g Fat (35.1% calories from fat); 3g Protein; 62g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 287mg Sodium.

Posted in Cookies, Desserts, on December 19th, 2016.

new_cream_cheese_brownies

Did you know there’s a somewhat different way to make cream cheese brownies? Neither did I, but they’re really, really good. Yes, better than the old recipe.

I’ve long been a fan of cream cheese brownies. Not that I make them all that often – it’s been a couple of years. But I watched a show on America’s Test Kitchen awhile back and they talked about some of the inherent problems that existed with the old-style ones. What’s new about these: (1) unsweetened chocolate provides a more bold chocolate flavor; (2) sour cream added some tang to the cream cheese layer; (3) a more cakey batter doesn’t allow the brownies to get soggy or dense; (4) no more dry edges because the cream cheese layer is spread all over the chocolate batter, then a reserved portion of chocolate is dolloped on top before the whole pan is swirled and baked.

cc_brownies_slingThe chefs at ATK felt that the two batters didn’t complement one another, so they set out making a bunch of changes. And it works. No question about that. I’ll be making these again and again. They also recommend preparing heavy-duty foil slings (both directions) in and out of the 8×8 pan. See photo above.

You prepare a chocolate batter. You make a cream cheese, sour cream, sugar and flour (very little) mixture that comprises the cream cheese layer, so to speak. cc_brownies_choc_batterThere on the right you can see the chocolate batter which was poured into the pan first. About 1/2 cup was reserved and set aside to dollop on top later.

cc_brownies_ch_layerAt left, see how you gently spread the cream cheese layer on top of the chocolate batter. You spread it almost out to the edges. THEN, you use that reserved chocolate batter (that needs to be heated in the microwave for 10-20 seconds to heat it up and make it more liquid) and you either pour or scoop it all over and around the top. Then you use a regular knife to swirl it – they tell you to do about 10-12 strokes. I did a zigzag patterncc_brownies_baked_swirled, going one way, then the other. I ended up with the photo at right of the finished pan.

The brownies are baked at 325°F. for about 35-40 minutes. Mine took the full 40 minutes and you need to stick your cake tester or toothpick into the chocolate portion, not the cream cheese part (it’s still retains a bit of a soft texture).

Once baked, you leave the brownies in the pan (in the slings) for an hour before removing them. If you do it too soon they won’t remain flat and stable (solid) on the bottom and the whole pan full would bend with the sling. I removed them after an hour or so, laid the foil edges over the top and let it sit overnight. They were still warm when I went to bed, so I left them out. They recommend you keep these refrigerated (because of the sour cream), but I think I’d let them come to room temp before serving.

What’s GOOD: these cream cheese brownies are really wonderful. I loved the more intense chocolate flavor. The cream cheese layer was a bit more stable (with the added flour) so the brownies weren’t dense at all, more cakey altogether. Loved these. As I mentioned, this is going to replace my old recipe, and yes, I’ll be making them again.

What’s NOT: nothing really. The foil slings take a bit of fussing with, to get them right, but they’re not difficult.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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New Cream Cheese Brownies

Recipe By: America’s Test Kitchen, 2016
Serving Size: 16

4 ounces cream cheese — cut into 8 pieces
1/2 cup sour cream
2 tablespoons sugar
1 tablespoon all-purpose flour
BROWNIE BATTER:
2/3 cup all-purpose flour — (3 1/3 ounces)
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate — chopped fine
8 tablespoons unsalted butter
1 1/4 cups sugar — (8 3/4 ounces)
2 large eggs
1 teaspoon vanilla extract

1. FOR THE CREAM CHEESE FILLING: Microwave cream cheese until soft, 20 to 30 seconds. Add sour cream, sugar, and flour and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
3. FOR THE BROWNIE BATTER: Whisk flour, baking powder, and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes.
4. Whisk sugar, eggs, and vanilla together in medium bowl. Add melted chocolate mixture (do not clean bowl) and whisk until incorporated. Add flour mixture and fold to combine.
5. Transfer 1/2 cup batter to bowl used to melt chocolate. Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.
6. Microwave bowl of reserved batter until warm and pourable, 10 to 20 seconds. Using spoon, dollop softened batter over cream cheese filling, 6 to 8 dollops. Using knife, swirl batter through cream cheese filling, making marbled pattern, 10 to 12 strokes, leaving 1/2-inch border around edges.
7. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 1 hour.
8. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Per Serving : 225 Calories; 14g Fat (54.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 117mg Sodium.

Posted in Desserts, on November 25th, 2016.

moms_cocoa_spice_cake

Not, perhaps, the spice cake you’re used to – one that’s light and speckled with spices. This one is much more a chocolate cake. And not a lot of frosting, certainly not enough to spread on the sides. But good, nonetheless. My cake pans are not angled, yet the cake looks like they are flared. Oh well.

My mom did enjoy baking. But, I don’t think she enjoyed it as much as I do. My mom was a relatively plain cook. Products of Midwest parents, my mom and dad both grew up on simple fare, with their mothers rarely using spices or herbs to enhance meats or vegetables. Hence, my mother didn’t either. Only in baking did spices pop up. As I was going through old recipes (and throwing out the 3×5 card this was on – it took me awhile to physically DO that – the throwing of it into the trash – I mean, what if I lost my entire MasterCook files? – what if, what if – I also hated throwing away the ones written in my mother’s handwriting – it seemed like a bad thing to toss out that little piece of her. Can you relate?). Yet, I have my recipes backed up in 2 places (one on my computer and also on Carbonite) so I should feel assured my precious recipes won’t get lost.

What I remember of a spice cake my mom made wasn’t this one (now that I’ve made it) because the one I remember was moist and paler without any chocolate in it. Maybe it was a banana spice cake. I’ll have to go hunting further into my mother’s recipe box – I still have all those recipes – they’re ones I didn’t think I’d ever make – I took out the ones I thought I would, of which this was one. But this cake was good. Maybe not sensational. But if you like spice cakes (this one with cinnamon and nutmeg) this will satisfy for sure. For me, the chocolate was all I tasted, so my mother’s notes about increasing the amount of cocoa perhaps should be a cautionary tale.

cocoa_spice_cake_sliceI don’t buy Crisco anymore, but the newer trans-fat free type. It’s available at most markets these days. You can use Crisco if you want – I just prefer to not eat trans-fats anymore if I can help it. I also didn’t have lemon extract, so that ingredient was left out entirely. I suppose I could have used some lemon zest – didn’t think of it. I also didn’t use the egg yolk (raw) in the frosting. Why? I didn’t think an egg yolk would really enhance the frosting all that much, much less the possible dangers of eating raw egg. I never seem to mind nibbling on raw cookie dough, though, so why should I care. When I can avoid it, though, I do.

The recipe calls for all-purpose flour, or cake flour. I didn’t quite have enough cake flour, but I used what I had and added in more AP to equal the 2 cups (slight). I think the cake flour is the right way to go.

The frosting contains both cocoa and coffee. On the recipe it’s called a “coffee” frosting. I made espresso so I’d be sure to taste the coffee (yes, you could). It makes only enough to frost the center and the top – if you like a bit drizzled down the sides, or you really want it frosted all over, you’ll need to make more (double it for drizzles, triple to frost all over). The only cocoa_spice_cake_sidecomplaint I have is that the sides of the cake that were exposed got dried out during the 3-4 hours it sat on my kitchen counter. That’s not good. If you have a cake cover, use it! Otherwise, eat it right away. I have the left overs covered in plastic so hopefully it will be okay.

I served the cake with a drizzle of heavy cream (above photo) but I wanted you to see the better side view (see sliced almonds in the cake – which didn’t sink to the bottom).

What’s GOOD: the cake was FULL of flavor, mostly chocolate. I liked the almonds – next time I’ll use walnuts if I do make it again. My favorite part was the frosting – it wasn’t so profuse that I didn’t enjoy a bit with many of the bites. This isn’t a super-soft cake like a cake mix cake, but it was moist. However, the cake did soak up the cream on the plate. It was very tasty. My friend Bud slicked it up in no time, and I sent him home with enough for 2 meals, I think. Cherrie isn’t a fan of chocolate, particularly, but she might eat this. We’ll see.

What’s NOT: For me there wasn’t quite enough frosting, so it was barely sufficient. I liked the coffee accent (which was only in the frosting) so it was a very nice flavor. I don’t think this cake would keep long without getting stale. I’m giving all but one tiny sliver to my neighbors. It’s not because I don’t like it, just so I won’t eat it all myself!

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My Mother’s Cocoa Spice Cake

Recipe By: My mother, Fay Orr’s, recipe – don’t know origin
Serving Size: 12

CAKE:
3/4 cup shortening — buy trans-fat free type, not Crisco
1 1/2 cups sugar
3 large eggs
2 cups cake flour — or 1 3/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 cup unsweetened cocoa — original recipe was 1 T, my mother’s notes suggested 1/2 cup (what I used – too much)
3/4 cup buttermilk — or sour milk
1 teaspoon vanilla
1 teaspoon lemon extract — optional (or some lemon zest)
1/2 cup nuts — chopped (walnuts, pecans or almonds)
COFFEE FROSTING:
6 tablespoons butter
1 large egg yolk — optional
2 cups powdered sugar
1 1/2 tablespoons unsweetened cocoa
1 teaspoon cinnamon
1 1/2 tablespoons hot coffee — [I used espresso] and may need more for the right consistency

NOTE: My mother’s recipe showed adding 1 T. cocoa to the cake batter, but her hand-written notes said to increase to 1/2 CUP. Having made this, I think less would be better, so I’ve suggested 1/4 cup. Use your own judgment. I’d also add about a T. more buttermilk if you use 1/4 cup cocoa as the cocoa is just like adding more flour to the batter.
1. CAKE: Preheat oven to 350°F. Grease two 9-inch layer cake pans. Set aside.
2. Cream together the shortening and sugar until light and fluffy. Blend in eggs, one at a time, mixing well between additions. Sift flour once before measuring, then sift the flour with baking powder, salt, soda, cocoa and spices. Add the dry ingredients alternately with the buttermilk. Beat the batter well so there are no streaks of dry ingredients. Add vanilla, lemon extract and nuts. Pour into the two prepared pans.
3. Bake cake about 35-40 minutes, testing it by inserting a toothpick in the center which should come out clean. Cool cake in pans and cool completely before frosting.
4. FROSTING: Cream butter and blend with egg yolk (if using). Add cocoa and mix well. Sift sugar and cinnamon together, then add to creamed mixture, alternately with the hot coffee. Beat until smooth, adding more coffee or powdered sugar to make it spreadable. Use a bit less than half to frost between the layers and use the larger portion on top. If you want to have nice frosting drips down the sides, increase quantities of powdered sugar and coffee. There is just enough to frost the middle and top (barely). The cake sides will begin to stale if not covered (use toothpicks in cake and cover with plastic wrap).
5. SERVING: Serve with whipped cream or vanilla ice cream for sure! Or a drizzle of heavy cream as I did. Just know the cake will soak most of it up before you can eat the cake!
Per Serving: 483 Calories; 24g Fat (44.3% calories from fat); 5g Protein; 63g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 257mg Sodium.

Posted in Desserts, on September 21st, 2016.

rhubarb_cake_square_springform

Oh, gosh. I’m getting so stuck in a rut – I love these kinds of cakes or cobblers, or crisps. This one’s actually just a “cake” but it has some of the rhubarb stalks embedded in the top and the cake fluffs up around them a bit. Absolutely delicious.

Not everyone is a fan of rhubarb. I am. My mother used to make stewed rhubarb frequently (she grew it in the backyard of the home where I grew up) as my mom and dad were big fans of rhubarb. Sometimes my mom would make a rhubarb pie (no strawberries, just the straight fruit), which was also really good. I have several rhubarb recipes here on my blog: Rhubarb Crisp, Strawberry Rhubarb Cobbler, a Rhubarb Upside-Down Cake, and Fern’s Rhubarb Cake. All stellar recipes, and this one is now added to the list. It’s a good one. A really good one. It might be my favorite to date.

raw_rhubarbWhat intrigued me about the recipe (from Bon Appetit, in 2015) was the ribs of rhubarb that decorate the top of the cake. How different, I thought. And, yes, it IS different in that aspect. Some of the stalks become the decoration and all the rest of the rhubarb (more than half of it) gets chopped up to mix into the cake batter. But there’s also a couple of other different things about this recipe – there’s ground almonds mixed into the batter (and I’m embarrassed to say that I forgot that step but it seemed to make no-never-mind to the result!) – and you dust the greased springform pan with sugar, which gives the outside edges a lovely, sweet crust/crunch. I just loved that part of this.

rhubarb_cake_ready2bakeNot having weighed the rhubarb, I just guessed I had a little over a pound, so I was generous with the sugar I sprinkled on the top, just before it popped into the oven. The cake batter is relatively standard, though it has some yogurt in it, and you do need to whip the butter and sugar mixture for a looooooong time (thank goodness for stand mixers). The chopped up rhubarb is stirred into the batter just before pouring it into the greased and sugared baking pan. DO grease the pan – even a nonstick – because you want the sugar to stick to the sides. The long stalks are then placed on top (don’t push them in – not necessary – as the cake will rise around them a little bit, the sugar sprinkled on top and into the oven it goes. The recipe indicates 70-80 minutes. rhubarb_cake_cutMine took 80, and I took it out when the interior reached 205°F on an instant read thermometer.

Because of my error in forgetting the ground almonds, I whipped cream and added almond extract to it. In any case, the cake was nicely cooked through (though moist). My friends Sue and Lynn were visiting from Colorado and I served it after dinner one night (3 servings) and took the remaining to a dinner party another night with ample to serve 5 people. With some left over. The 2nd time I served it with vanilla ice cream. Sue’s the author of the Fern’s Rhubarb Cake already on my blog.

What’s GOOD: loved the flavor, texture, the crunchy sugar on the outside edges (if you have one of those crazy, weird cake pans that gives you outside edges on two sides, this would be perfect for that pan). Since I love rhubarb, it was a no-brainer that I’d likely enjoy this. I thought it was a LOVELY cake, and ever so pretty besides. I’d definitely make this again.

What’s NOT: nothing, really. Only thing I could mention is that when you serve it, do bring knives to the table because you can’t cut through the top rhubarb stalk very easily with a fork. If you try and don’t succeed cutting it, your bite will include the entire stalk of rhubarb on your bite.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

Rhubarb-Almond Cake

Recipe By: Bon Appetit, April, 2015
Serving Size: 9-10

1 cup unsalted butter — room temperature, plus more for greasing the pan
3/4 cup sugar — plus more for pan
1 pound rhubarb — trimmed
1 1/4 cups all-purpose flour
3/4 cup blanched almonds
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup Greek yogurt, full-fat — or sour cream
3 tablespoons sugar — for sprinkling on top
Whipped cream or vanilla ice cream for serving

NOTE: It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it! One 11×8″ tart pan or a 9″-diameter springform pan is needed. [I used a 9″ square springform pan and you’ll have at least 9-12 servings.]
1. Preheat oven to 350°. Butter pan and sprinkle with sugar, tapping out excess. Slice about 8-10 stalks to fit inside your preferred pan shape. Don’t use extra-large stalks for the decorative top, but do use the redder ones as they’re especially attractive on the finished cake. Chop remaining rhubarb into 1/2″ pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
2. Place butter and sugar in bowl of a stand mixer, preferably. Add vanilla extract. Beat on high speed, until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes. (So a total of 8+ minutes.)
3. Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
4. Place pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Test the internal temp in the center of the pan, toward the end of the baking time and remove when it reaches 205°F. Transfer to a wire rack and let cake cool before removing from pan.
5. Do ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature. Serve with whipped cream (possibly flavored with almond extract) or vanilla ice cream. Serve with knives to cut through the top rhubarb stalks.
Per Serving: 429 Calories; 29g Fat (58.8% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 236mg Sodium.

Posted in Desserts, on September 17th, 2016.

aunt_dollys_lemon_boxmix_cake_whole

Surely there are countless other recipes – similar to this one – that abound on the ‘net – or have been passed from one person to another. Likely this one is much like the others, but it’s gosh-darned good!

It’s been awhile back and my friend Gloria gave me this recipe, from her beloved Aunt Dolly. Sometimes Gloria and I exchange recipes – this time she had jotted down a recipe on a 3×5 card and handed it to me. I remember she said, “oh, this is my Aunt Dolly’s recipe, so I left her name on it.”

aunt_dollys_lemon_boxmix_cake_cut

Anyway, this is one of those box mix cakes that uses lemon Jell-O. Did I have any? Nope! Had to make a trip to the store for that. But I had lemons (my favorite Meyer tree is still producing, and has another 10-12 on its branches), which are a necessity here. The cake mix and dry Jell-o are mixed up with eggs, water and canola oil. Into a greased bundt cake pan it goes and bakes for about 40-45 minutes.

kailey_making_lemoncakeMy grandson’s girlfriend Mary’s daughter Kailey made the cake with me. She’d never made one before, but she was swimming in the pool when it was time to take it out of the oven, so I did that part. During the last 2-3 minutes the cake was in the oven, I mixed up the drizzle (powdered sugar lemon zest and juice) and it’s slathered onto the HOT fork-poked cake. Perhaps that’s a bit different? Not sure, but the drizzle soaks right down into the cake. Once cool it’s unmolded and it’s ready to serve. We had vanilla ice cream with it. Thank you, Kailey, for helping me with the cake!

What’s GOOD: this cake is SO tender. I know that’s what I loved about it when I had it before. Plus, I love lemon juice in most anything. You can’t tell from the photo, but the drizzle soaks into the cake about 1/3 of the way, and maybe a little bit on the outside too, so those bites with the drizzle are particularly lemony. It took no time at all to mix it up.

What’s NOT: really nothing unless you’re averse to cake mixes. With a big meal to put on the table for my family, I needed to do something really easy for one part of the meal. This cake was it.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Aunt Dolly’s Lemon Cake Mix Cake

Serving Size: 12

1 package yellow cake mix — (not with pudding in it)
3 ounces Jell-O gelatin — lemon flavored
4 large eggs
3/4 cup cold water
3/4 cup canola oil
DRIZZLE:
1 1/2 cups powdered sugar
Zest and juice of 2 lemons

1. Preheat oven to 350°F. Grease a large bundt cake pan.
2. Combine cake ingredients in a mixing bowl and using an electric mixer, mix well for at least 5 minutes.
3. Pour batter into prepared pan and place cake in the middle of the oven and bake for 40-45 minutes, or until you can see the cake pull away from the sides and/or a toothpick inserted in the middle comes out clean.
4. Meanwhile, during the last 5 minutes or so of baking, prepare the DRIZZLE: in a small bowl combine the powdered sugar, lemon zest and lemon juice until you have a thick, yet fluid mixture. Use a fork to poke holes (carefully) all over the cake (still in the pan). The cake will absorb it all. Allow to cool, then unmold the cake onto a platter.
5. Cut slices and serve with whipped cream or vanilla ice cream.
Per Serving: 415 Calories; 20g Fat (43.4% calories from fat); 5g Protein; 55g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 333mg Sodium.

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