Jul 06
Tarrant FiglioCake, Desserts, Recipes
Everyone seems to serve angel food cake with strawberries. I am not a strawberry fan. There…I confessed it. I only like small, homegrown strawberries warm from the sun and very ripe.
I love the fact this version, found taped in the front of an old cookbook uses grapes or blueberries as the topping. The sour cream/brown sugar mixture is a nice change of pace from pudding or whipped cream.
Wash and chill about one pound of seedless green grapes (or blueberries). Mix 2 cups cold sour cream with 1 cup brown sugar. Stir until well dissolved; fold in chilled grapes. Put on top of cake, filling center completely and running down sides decoratively. Serve immediately; cake tastes better when topping is cold.
Oct 26
Tarrant FiglioCake
My 13 yo 14 yo (ok…she will be 14 in a day) has a thing for vampires. She is after all…the AGE. So we have gone through Twilight, through Sookie Stackhouse, Vampire Academy, classic vampire fiction, and through a number of the sketchy genre called paranormal romances. Yes, we. You see, I have this annoying habit of taking an interest in what my children enjoy. It has given me hours of Runescape joy, Animorphs pain, too much knowledge of Neopets, Jelly Car, Pirates, Smashing Pumpkins, Nine Inch Nails, Marilyn Manson and now vampires. (Not all the same children-though some overlap)
On September 22nd I sent the girl child this Cake Wreck
She emailed back and said OMG, I want that EXACT cake for my birthday. I emailed back with “uh, you know it is a cake wreck right?” She wrote back with “What is a cake wreck?” Whereupon I emailed her and said she really should spend more time shoulder surfing with her siblings. (who are very into the joys of the cake wreck) In any case, she still wanted it for her birthday.
Last week, I said to Denise: We need to order that cake wreck for RJ’s birthday. “What cake wreck? Why?” “You know that one she wants for her birthday.” (Forgetting like the children that we do not share a brain.) So I sent her the picture thinking no problem. You probably can order ice cream cakes online for Twilight and be done with it. Fortunately, Denise didn’t think so and looked into it. Apparently the Twilight cakes are hard to get. She special ordered the printed sugar plastic thingy thinking ok, we will do it ourselves. It came in the mail. Then commenced the hunt for the cake. Hunt was right. Apparently, sheet ice cream cakes are out of vogue. Four ice cream places scouted-no sheet cakes-all round. Finally, Jewel Osco had some rectangular ones but they were too small. Oh well. We will trim and fit.
Yesterday Denise did just that–but she definitely is not a cake decorator. So, there was a cake wreck of a cake wreck:
It was even better once children decided where to put candles…yeah…well…they are unusual children. Birthday girl loved it. Denise saved the day with her cake wreck and careful work of love.
Aug 17
Tarrant FiglioCake, retro food
One and One make 11 or so the riddle you loved for a time went. Today you turned 11.
11 years and a day ago I made Jim Bars for the nursing staff that would be helping bring you into the world. Two weeks late and nary a budge toward labor, though your gymnastics made up for that lack of movement. You see, I knew I was going to have you that day. The doctor had set the date for eviction proceedings. This meant a lot of tubes and medical equipment I wasn’t too happy about (and neither were you for that matter) and I was pretty much tied to the bed or the chair next to the bed while in labor with you. So, of course the tv was on. Unfortunately, the news was all about Monica Lewinsky and Bill Clinton that day, his taped testimony, his improper relationship, riveting I suppose if you weren’t waiting for your very own special news. Strangely television didn’t cover my labor with you. I did have a laptop then. I had a flame war on one of my boards that I tended at that time for Parent Soup. It seemed a good enough way to spend that waiting time for a while. Eventually though that was left behind as well. It kept me distracted for those last hours before you were born though. Distracted from wondering how your siblings were doing. (Though immediately after you were born, I posted to my boards and emailed everyone I knew-No Twitter then)
But, then you came along and have distracted me ever since. You were the baby who nursed for a long time. You were the baby who didn’t nap and as I told your sister the other night, I am not 100% sure that you have yet to sleep through the night. You bounce, you cuddle, you smile, you love. You my tiniest child, my baby are growing up and surprise me each and every day. At the end of the month you start middle school. I am quite sure that it was only yesterday I was prising you off to have mommy and me time one morning a week.
Even now though you are my special fairy child. Sometimes a bird like eater–but not today. Today you had Krispy Kremes for breakfast. You chose Eggs Benedict for dinner.
For cake though you had an extra special request-made weeks ago-that I make it and I make a “normal” cake. Other moms might have been confused. I wasn’t. You see, my mother made cakes from scratch, when I desired a box cake like the other kids.
So, you had your “normal chocolate cake”, no icing, just a sprinkling of powdered sugar. You will eat some frosting now but you still dislike frosting. Years of thinking around this problem has created quite the number of innovations for school cupcakes. It has been a long time since I baked a cake for your birthday, not cupcakes, not getting an ice cream cake or a slice at a restaurant. I loved making that cake today. For you, my youngest, my piece of my heart that is wild and free.
And besides love…here is how I made your “normal cake”
Elizabeth’s Chocolate Birthday Cake
1 box chocolate cake mix
1 large box instant chocolate pudding
4 eggs
3/4 cup water
1 cup sour cream
1/2 cup oil
Mix on low until blended. Mix at a higher speed until it turns a lighter color. Then pour into a well greased bundt pan and bake for 45 minutes or until done. Let rest a moment or two then turn onto plate. Dust with powdered sugar.
Nov 05
Tarrant FiglioCake, Desserts, retro food
As the middle school girl says, who doesn’t love a caramel lemon sponge?
Caramel Lemon Sponge
1 1/2 cups milk
3 tbs flour
3/4 cup sugar
3/4 tsp salt
3 eggs
3 tbs lemon juice
1/2 grated lemon rind
Scald milk over hot water. Mix flour, sugar, and salt and add to beaten egg yolks. Gradually add the scalded milk, stirring constantly. Add lemon juice and rind. Fold in stiffly beaten egg whites. Pour into an ungreased 8-in. casserole or baking dish. Set in a pan of hot water and bake in a moderate oven (350 F.) for 30 min. Cool and place on serving dish. Pour caramel sauce over top of pudding. Garnish with slices of orange and frosted grapes. This is a particularly good dessert to serve with fish.
Caramel Sauce: Melt 1/2 cup sugar in heavy pan over slow heat until golden brown. Add 1/3 cup boiling water gradually. Boil a few minutes. Pour over pudding.
Frosted Grapes: Beat an egg white with 2 tbs. water until white is well broken up, but not frothy. Immerse grapes, a few at a time, into egg white, then coat well with fine powdered or confectioner’s sugar. The powdered sugar gives more sparkle to the grapes. Serves 6
Nov 01
Tarrant FiglioCake, retro food
Middle school girl child picked this one out because Carrot Cake reminds her of Thanksgiving. Since she generally spends Thanksgiving with her father and his family, I am guessing it is because they have carrot cake for the holiday, but don’t quote me on that. Throw together a cream cheese icing to top if you would like an iced cake.
Carrot Cake
2 cups flour
1 1/2 tsp cinnamon
1tsp baking soda
1 tsp salt
1/2 cup chopped nuts
3 cups sugar
4 eggs
1 1/2 cups cooking oil
2 cups grated carrots
1 small can crushed pineapple
1 tsp vanilla
Blend sugar and oil. Add eggs, one at a time, beating well after each. Sift together dry ingredients and add to above mixture. Add nuts and remaining ingredients and bake at 350 for 1 hour.
Oct 16
Tarrant FiglioCake, Desserts, Recipes, retro food
As I have mentioned before, I seem to be the family holder of recipes. I do have my great-grandmother’s recipe cards. I did jot down a few important recipes over the phone in the 20 or so years I have not lived with my mom. Now, I do get the occasional call for a recipe or an email.
My sister wrote one such email the other day asking after the recipe box. She needs a number of recipes. The following is one of them. Now, here is the thing.
This IS the right recipe and it does work…except when it doesn’t. I am not sure why–magic? timing? witchcraft?. And of course, none of us who have sat through a long meal with Nini presiding in hopes of getting a slice of her caramel cake at the end will ever be quite satisfied with it. The frosting really is the important part, but if you need to know…it goes on a basic 1-2-3-4 cake.
Caramel Frosting
2 cups granulated sugar
3/4 cup milk
1/2 cup granulated sugar (melted)
1 tsp vanilla extract
2 tbsp butter
1/4 tsp salt
Put the 2 cups sugar, salt and 3/4 milk in saucepan, stir until well-mixed and bring to a boil. In another dry pan, but the 1/2 cup sugar and melt while the other mixture is coming to the boiling point. When a golden brown, add to first mixture (take off fire while adding). Cook to soft ball stage, add butter and vanilla. Cool and beat until thick enough to use.
Oct 15
Tarrant FiglioCake, Fruits, Recipes, retro food
We have an abundance of apples. From the scene at the farmer’s market this week, we aren’t the only ones. There are few things better in the fall for using up apples than an apple cake. Here is a family favorite.
Apple Cake
2 qts chopped apples in 2 qt baking dish
Cream together 1 stick butter, 3/4 cup sugar, 1 egg.
Sift together 1 1/2 cups flour, 1 tsp salt, 2 tbs. baking powder. Combine with creamed ingredients. Pour batter over apples.
Top with 3/4 cup of sugar mixed with cinnamon. Bake 45 min at 375 F.
Apr 03
Tarrant FiglioCake, Desserts, Recipes, retro food apricot cake, cake mix, retro, rum
Recently we had a recipe with Apricot Nectar. Here is another and a family favorite. It is quick, easy, inexpensive, and just a bit grown up and different from Nini’s Apricot Nectar cake…not better…just different.
Apricot Rum Cake
1 pkg yellow cake mix
4 lg eggs
3/4 c oil
3/4 c Apricot nectar
Rum Glaze
1/2 c butter
2/3 c sugar
1/3 c rum
Combine cake mix, eggs, oil and apricot nectar and beat well with mixer. Pour into lightly greased and floured tube pan and bake for 50 minutes at 325 F. Combine butter, sugar and rum in saucepan and bring to a boil. Use fork to poke holes in cooled cake. Slowly pour glaze over top and sides.
Oct 11
Tarrant FiglioCake, Desserts, Recipes, retro food
This is the time of year my family starts calling or emailing and asking for this recipe. The origin of this recipe is a very cute kids book (and actually it belongs to a series. The book is called Old Witch and the Polka Dot Ribbon.
This is the cake you want at your house in the fall. It works for Halloween! It works for Thanksgiving. It works for breakfast on those chilly mornings. (err pumpkin is healthy…)
I read it in my elementary school library and had to make the recipe because the book was so good. The resulting cake was so good that yes, my family expects it on a yearly basis. My copy of the recipe is scrawled in my mothers hand in the back of my Joy of Cooking for Boys and Girls. It is much spattered and abused. In fact, it is sort of hard to read these days.
Anyhow…you should definitely go for this cake. You won’t be sorry.
I use either pecans or walnuts (or skip them altogether-just decorating the top with some). You can also reduce the sugar by 1/2 cup easily. I do double the frosting recipe though (actually now that I think about it, we only frost half these days so I don’t need to double the recipe anymore. It keeps so well and really, no one can pass it up.
Old Witch Cake AKA Witchy Pooh Cake (and apparently it really was called Old Witch’s Magic Nut Cake)
3 eggs
1 lb pumpkin
3/4 c vegetable oil
1/2 c water
Beat together
Add
2 1/2 cups flour
2 1/4 c sugar
1 1/2 t. soda
1 1/4 t salt
3/4 t. nutmeg
3/4 t. cinnamon
1 c yellow raisins
1/2 c chopped walnuts
Pour batter in greased tube or bundt pan. Bake 1 hour 15 min at 350 degrees F.
Icing
4 oz cream cheese
3 T butter
1 t. lemon juice or vanilla
1/2 box confectioners sugar
Cream together. Frost cake. Sprinkle with chopped walnuts.
Oct 09
Tarrant FiglioCake, Recipes, retro food
Girl child asked about carrot cake the other day. It seems one of her friends prefers carrot cake. I have to admit, I prefer cream cheese icing-no matter what kind of cake. Carrot cakes are much easier in these days of pre-grated carrots or a food processor to grate carrots swiftly.
This was a widely circulated basic recipe for years, most likely put out by a test kitchen since it uses brand names. It works well. I tend to make it in a bundt pan and bake about an hour-then just frost the top.
Carrot Cake
2 c. sugar
2 c. flour
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
11/2 c. Wesson oil
3 c. grated carrots
Combine dry ingredients and mix well. Add eggs and oil and mix well. Now add carrots and beat on medium speed with electric mixer about 2 minutes. Grease and flour three 9-inch cake pans and bake 25-30 minutes.
Filling
1 8oz pkg Philadelphia cream cheese
1 stick butter
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped pecans (optional)
Cream cheese and butter until light and fluffy. Add sugar gradually. Add vanilla and pecans. Put between layers and on top. Do not ice sides.
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