Top 100 Cake Blog

Top 100 Cake Blog

Friday, December 15, 2017

Snickerdoodles


This fall, I did something new -- I taught a graduate class in nonprofit communications at a university in Manhattan. Much of the curriculum was devoted to developing effective writing skills, using social media and the like. But part of the class was about honing one's personal and professional "brand" -- a 21st-century buzzword that simply means reputation. For the final class, I wanted to demonstrate a memorable way to reinforce personal branding. So I baked some Snickerdoodles from a vintage recipe (and told them about my blog, of course).  Let's just say the cookies were very, very well received.

Snickerdoodles (the best-named cookie ever) are rather old-fashioned, simple and delicious. What makes them special is the final roll in a cinnamon-sugar mixture. Although not traditional Christmas cookies, I doubt anyone would be disappointed if they appeared in a box of holiday baked goods.

In addition to being a classic, or perhaps because of it, they are very easy to make.  This recipe, as are many vintage recipes, is mostly a list of ingredients with the instruction: "Mix as usual."  My method is listed at the end of this post.

Start by creaming the butter with sugar, adding the eggs...


and adding the dry ingredients until a dough forms.


I ran out of time, so I stored the dough in plastic bags in the refrigerator overnight. Chilled dough is also easier to work with.


After removing the dough from the refrigerator, roll the dough into small balls.


Then roll each ball around in a small bowl filled with cinnamon and sugar.


Place on a parchment-lined baking sheet. I pressed each cookie a bit.


The students, below, with the cookies. (Though it was the last class, they still had to submit their final exam!)


Below is the recipe card and below that is the method I used.


Snickerdoodles

1 c. butter (at room temperature)
1 1/2 c. sugar
2 eggs
1 t. baking soda
2 t. cream of tartar
2 3/4 c. all purpose flour
1/2 t. salt
1 1/2 T each of sugar and cinnamon

In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, combining well.
Mix the baking soda, cream of tartar, flour and salt in a separate bowl, blending well.
Add dry ingredients to the large mixing bowl and combine. (Do not overmix; this will result in a tough cookie.)

Refrigerate dough until firm enough to handle.
Combine the sugar and cinnamon in a small bowl.
Roll dough into teaspoon size balls and then roll each in the sugar and cinnamon.
Bake at 350 F for 8 to 10 minutes. Check underside of cookies -- if they're golden brown, they're done.

Tuesday, November 21, 2017

Impossible Pumpkin Pie



Delicious pumpkin pie in just minutes?  Impossible you say? It's not quite a Thanksgiving miracle, but if you have a blender and oven, it's possible! 

This is a cheat pie made by placing all the ingredients -- including a half cup of Bisquick -- in the blender and mixing for about one minute. The pie didn't form a substantial crust at all; in fact, it was barely there, but the pie otherwise tasted like the traditional Thanksgiving dessert.

This pie is so easy and passed the taste test with flying colors, that I couldn't resist posting it. Aside from baking for 55 minutes, the pie took literally minutes to put together. (It took me longer to make pumpkin pie spice from the spices below than it did to actually blend the ingredients.)


Start by putting all the ingredients in a blender. I used the DH's fancy smoothie blender, which I can barely operate but, after pressing all sorts of buttons, it whirled everything into a smooth batter.


You'll need to grease a nine-or 10-inch pie pan. Spraying it with Pam, or similar, is the easiest method.
Pour in the batter and place in the preheated oven.  I put the pan on a cookie sheet lined with foil to catch any spillover.


When a tester comes out clean, remove from the oven and let cool.


Serve and enjoy. It's better with whipped cream, as is nearly everything else in life.


Production notes: I followed this recipe exactly, except I used softened butter in place of the margarine.  Of course, the first time I made it, I realized that I'd forgotten to add the eggs.(However, that version formed a more traditional pie crust. Go figure!)  But it took just minutes to whip up another one. If you don't have pumpkin pie spice in your pantry, you can make your own.


Saturday, November 18, 2017

Corn Bread


A hot-from-the-oven pan of cornbread is an excellent way to elevate a weeknight dinner of chili or soup or really anything. It's a rather lowly baked good that, homemade and warm, adds something special to any meal. 

Traditional cornbread recipes, like this vintage one from the 1969 Dorcas Missionary Circle of the Baptist Church in Pound, Wisconsin, are rather plebeian affairs. Short on sugar and fat, they are nonetheless delicious.  And extremely simple to make, and equally difficult to screw up. It's an excellent addendum to your Thanksgiving table, or crumbled and used as a stuffing base.

While I mostly bake from handwritten recipes, I do love church and school cookbooks, as I think the housewives and church ladies submit their best recipes.

Start by sifting the dry ingredients together.


Stir in the wet ingredients until they're well combined and...


smooth, like this. A spoon works fine -- no need for any modern-day machines.


Pour the batter in a greased pan and smooth until it reaches the edges.


Bake until the top is golden and the edges just begin to come away from the sides of the pan.


Turn out, cut and enjoy.


Production notes: I followed this exactly, but accidentally used half & half in place of the milk (a sad fact I discovered the next morning when I poured my coffee). I baked it for about 20 minutes -- you don't want to overbake cornbread or it will be dry.


Thursday, November 16, 2017

Fresh Cranberry Cookies


'Tis the season for fresh cranberries and after making sauce, bread, cake and cobbler with these tart ruby berries, I was delighted to discover this vintage recipe for Fresh Cranberry Cookies. These would make a fine addition to your Thanksgiving dessert table, and a nice alternative to pie.

They are a snap to make, delicious and, most importantly, different. While Craisins (sweetened dried cranberries have appeared in numerous cookie recipe, this is the first I've seen using fresh berries.)


Gather your cranberries and, as the recipe instructs, coarsely chop them. I thought this was way too boring (and difficult) and was about to give up, but...


the DH, a former "deli man," decided to do it.  However, I do think these cookies would be fine using the whole berry if you don't have an ambitious sort at home willing to step up to the plate cutting board.


The recipe calls for two teaspoons of orange juice and, having none the house, I just juiced half an orange (and drank the extra!).


Make sure your butter is at room temperature, and beat it with the sugars. Add the milk, juice and egg and combine.


After you add the dry ingredients and combine well, add the cranberries and nuts to the batter. I used pecans, but walnuts would also be nice.


I used gloved hands to form the cookies into small balls, rather than dropping them by teaspoon onto the cookie sheet. They don't spread much so you can place them close to one another.


Bake for about 10 minutes and cool on racks.


Production notes: I followed the recipe exactly, using pecans for the nuts. The SIL, who adored these cookies, suggested gilding the lily berry by adding white chocolate to the batter. I will try that next time, Josh!


Sunday, October 8, 2017

Grasshopper Pie



During college, in addition to protesting (it was the 1970s), studying, experimenting with all manner of things (again, the 1970s), I worked as a waitress in a couple of restaurants.  One, CJ's Tavern,  was in a mall on the outskirts of Madison, Wisconsin, to which I hitchhiked or took the bus. At CJ's, the cooks made everything from scratch -- I still remember the yeasty aroma from huge mixer where dough for the bread was kneaded every day. (I also recall on the rare occasions when both the owner and the head chef were not working, all of us going into the huge walk-in refrigerator and grabbing handfuls of the exotic-to-us fresh crab meat meant for the Crab Louie salad.  (Sorry about that.)

Anyway, at the end of each shift, we would all gather at the restaurant bar to count our tips while the bartender prepared Grasshoppers, a cocktail with creme de menthe, creme de cacao and ice cream, blended together so it was a dessert and cocktail in one. (I recently ordered a Grasshopper at a chic Manhattan restaurant and it was so modernized, it tasted nothing like the smooth, sweet cocktail confection of my memory.)

That's a long way to get to this vintage recipe for Grasshopper pie, but you can imagine my delight when I found one. It is extremely light and rather delicious and very easy to prepare. (A Google search revealed an even earlier version where a more traditional meringue is used instead of marshmallows.)

 Begin with chocolate wafers for the crust.


Crush them in a food processor or by placing them in a plastic bag and using a rolling pin, or skillet or wine bottle. Mix the crumbs with melted butter and press into an eight-inch pie pan, reserving some for the topping. Bake for about eight minutes.


Next, melt the marshmallows with the milk in a double boiler (or in a bowl set atop a saucepan of simmering water.



When melted, stir in the creme de cocoa and creme de menthe.


Pour the mixture into the crust, smoothing out the top. 


Add the reserved crumbs to decorate the top. Refrigerate for several hours.


Production notes: I followed this recipe exactly, except I baked the crust (at 350 F for about 8 to 12 minutes). Also, I'd suggest adding more of the liquors -- the taste was very subtle. If you want the pie to be green, just add a drop or two of green food coloring after adding in the liquors.



Family members enjoying the pie at our annual Jersey shore rendezvous last month.


Saturday, August 5, 2017

Pistachio Watergate Cake with Cover Up Frosting


These days, what's happening in Washington, D.C., makes Watergate seem like child's play, but at the time, it was THE BIGGEST SCANDAL EVER, commanding the attention of everyone -- even, apparently, bakers. And so, in the 1970s, just around the time that Jello introduced its new pistachio pudding mix, the Watergate Cake was born. It is full of nuts, and features cover-up frosting.  And therein lies the albeit random connection to the (now old-school) burglary and cover up that captured the nation. (I actually attended one day of the Watergate hearings in 1973 with two high school friends while on a road trip. I recall we just waltzed in to see John Dean testify -- it was that easy!)

This cake screams the 1970s in other ways, too. Check out the processed food ingredients required. It was no easy feat finding Jello pistachio pudding (thanks, Target in Brooklyn) and a box of Dream Whip (thanks, Walmart in Athens, Georgia).

Despite the ingredients, this cake is DELICIOUS!!  I could not stop eating it. Did I mention that it's a snap to make?  Once you locate the ingredients, that is.


First, the essential nuts. I used walnuts, but pecans would also be lovely.


Just dump all the ingredients in a mixing bowl, after beating the eggs separately, and combine.


The batter will look like this.


Spoon it into a well-greased bundt pan.


Bake until the edges of the cake just being to pull away from the sides of the pan.


Let it cool in the pan a bit, and turn it out onto a rack.


Start the cover up frosting. I mixed all ingredients together first, then added the sour cream.



Make sure the cake is cool before frosting. I had tons left over, btw.


The recipe I followed You'll notice there are no real instructions, but I was able to figure it out by Googling a bunch of other similar recipes. (Ruth C. Scott, whose name appears on this card, embellished the standard recipe by the addition of flavorings and sour cream in the frosting.) Basically, I followed the recipe on the cake mix box, adding the beaten eggs, and flavorings last.  You really can't mess this up.
If you want to make this cake without processed ingredients, please see the wonderful book Vintage Cakes by Julie Richardson, who features a from scratch version of Watergate Cake with Impeachment Frosting.