tag:blogger.com,1999:blog-42793118692372317552024-03-08T15:03:47.787-05:00A Cake Bakes in BrooklynJoin me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.comBlogger532125tag:blogger.com,1999:blog-4279311869237231755.post-21154956679627292672018-12-05T12:18:00.001-05:002018-12-05T12:18:25.826-05:00California Coffee Roll<div class="separator" style="clear: both; text-align: center;">
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California Coffee Roll, a strange recipe indeed, yields a sort-of cheese danish, with a pleasing lemon flavor. It's very easy and delicious. But did I say strange? Like many vintage hand-written recipes, much is left to the imagination and, while this one includes instructions, they don't make particular sense. For example, yeast is used, yet there's no rise time called for. But, most importantly, the recipe worked and the result is really, really good. Its proud (her name appears twice on the card) author is Mary Gentilcore from Niles, Ohio. </div>
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Let's get started by making the filling by mixing the cream cheese, sugar and lemon extract. Set aside. Next, dissolve the yeast in warm water. Set that aside until the yeast blooms (bubbles up).</div>
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Now, cut the butter into the flour "as for pie crust." Add the yeast mixture and an egg. Combine.</div>
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Form the half the dough into a ball, and on a well-floured surface, roll out into a rectangle. (Repeat this with the remaining dough.</div>
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Using a spatula or butter knife, spread the filling on the surface. Roll up lengthwise.</div>
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You can cut off the messy ends, as I did before taking this photo. <br />
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Slice the rolls lengthwise, more than halfway through. Place in a 375F oven and bake for 20 to 25 minutes.<br />
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While the rolls are baking, prepare the glaze by mixing confectioner's sugar, lemon extract and milk to a smooth consistency. Using a spoon, pour over the slightly cooled rolls. Slice and enjoy!<br />
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My daughter's friend Sarah tried the California Coffee Roll and gave it a thumbs up. Sarah is an accomplished baker, making bread and other treats from her own stash of sourdough starter, so her approval is a good thing. She also didn't taste the yeast, so not sure why that's included, but whatever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g41D-ofa5bdETlAF4IcUow9ury72aGWd2LZGlMVcpxAh2KaEjYnz8ErucSFTlr-QC0mgEEspIahsqRTNSc7zsFXxsBQ4q6R4qJbNC-wXvGuwb_LcDRnBfe3c3hF6VE2sFXCNfJSoow/s1600/IMG_8351.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g41D-ofa5bdETlAF4IcUow9ury72aGWd2LZGlMVcpxAh2KaEjYnz8ErucSFTlr-QC0mgEEspIahsqRTNSc7zsFXxsBQ4q6R4qJbNC-wXvGuwb_LcDRnBfe3c3hF6VE2sFXCNfJSoow/s640/IMG_8351.jpg" width="472" /></a></div>
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Below is the recipe, whichI followed almost exactly, but substituted unsalted butter for the margarine. "Mix like pie crust" means cutting the fat into the flour, so you can mix the flour and salt, and cut the butter into it using a food processor, pastry blender, two knives or your fingertips. I rolled out the dough between two floured sheets of parchment -- it's really sticky and I used a bench scraper to assist in the rolling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEOuQgLsSeeoIkUAWvOaDZ-4_oX3esNdq8w6qdg1RFwj9t8UUUBPcl18MKA6tBp-gtg5gAWkbghmJAQi5UeSY6o-ZtJUwxg4-fvDHeoiiJVGs8wzkiaujREuchNblSRmv2TOZyxNkmQ/s1600/IMG_8342.jpg" imageanchor="1"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSEOuQgLsSeeoIkUAWvOaDZ-4_oX3esNdq8w6qdg1RFwj9t8UUUBPcl18MKA6tBp-gtg5gAWkbghmJAQi5UeSY6o-ZtJUwxg4-fvDHeoiiJVGs8wzkiaujREuchNblSRmv2TOZyxNkmQ/s640/IMG_8342.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV0pAY3hnd1IrFA_RTVt-SFj0JKOZ5c9gowqBwn9scJGugp-DSWA420cUSvP2xY7-Aguj5AyicDFpOp7Qp1H1aYNoUW84kw3zI8PbRQKavZHQQ_NeWAv8nsOMAF6zmikvzmbm5uzXzg/s1600/IMG_8343.jpg" imageanchor="1"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV0pAY3hnd1IrFA_RTVt-SFj0JKOZ5c9gowqBwn9scJGugp-DSWA420cUSvP2xY7-Aguj5AyicDFpOp7Qp1H1aYNoUW84kw3zI8PbRQKavZHQQ_NeWAv8nsOMAF6zmikvzmbm5uzXzg/s640/IMG_8343.jpg" width="640" /></a><br />
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Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com12tag:blogger.com,1999:blog-4279311869237231755.post-84882452535667653382018-11-14T09:45:00.002-05:002018-11-14T09:45:33.129-05:00Luella Walters Everyday Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC84Fp3ZaxM1GgUfMnJUikF2nzg428DI3rrNPf7UGYkZ-TXQm-Il6RER-pvPHE6JH261Ug2vtWCsM6VV3z2tGsNHYdAlwDnnZtWkuUiwK6S4goT8vlMdRbKaU_ZIqkYgppBUX7QWuWg/s1600/IMG_7963.jpg" imageanchor="1"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC84Fp3ZaxM1GgUfMnJUikF2nzg428DI3rrNPf7UGYkZ-TXQm-Il6RER-pvPHE6JH261Ug2vtWCsM6VV3z2tGsNHYdAlwDnnZtWkuUiwK6S4goT8vlMdRbKaU_ZIqkYgppBUX7QWuWg/s640/IMG_7963.jpg" width="640" /></a><br />
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Luella Walters is right -- these cookies could be eaten every day, as they are truly delicious and worth every calorie. Other than that, I have no idea why Ms. Walters bequeathed them such a name. They have rice krispies and coconut, two ingredients I don't consider "every day" ones. They are also unusual in that they call for both butter AND oil -- and plenty of both. And, typical of vintage recipes, these aren't overly sweet. but still rather addicting. In fact, this is one of the few things I've baked that I, ahem, overindulged in. <br />
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These cookies are very easy to make. The recipe, on two cards, is little more than a list of ingredients. Perhaps the third card got lost? In any event, I've written my method at the end of the post. This recipe makes a lot of cookies.<br />
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Start by combining the sugars and butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGC84Fp3ZaxM1GgUfMnJUikF2nzg428DI3rrNPf7UGYkZ-TXQm-Il6RER-pvPHE6JH261Ug2vtWCsM6VV3z2tGsNHYdAlwDnnZtWkuUiwK6S4goT8vlMdRbKaU_ZIqkYgppBUX7QWuWg/s1600/IMG_7963.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8auM2iUPwdtMvntqb3bPbh33aUcNPTG74Qxi1ToWVF9KY4IbFFUWuUvaHe8Xo4RlUwySLd6N7WgreHlPrKrcmc18q7T-ktRxTUKq52kGtq2h1FBE34A_c5kUcgeJhDUaAH3joNCGNLQ/s1600/IMG_7939.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8auM2iUPwdtMvntqb3bPbh33aUcNPTG74Qxi1ToWVF9KY4IbFFUWuUvaHe8Xo4RlUwySLd6N7WgreHlPrKrcmc18q7T-ktRxTUKq52kGtq2h1FBE34A_c5kUcgeJhDUaAH3joNCGNLQ/s640/IMG_7939.jpg" width="640" /></a><br />
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Add the eggs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOEy9BBoyi3kms1pbwiUOk8JBqxFmcTUOc3wORXMY78qbC9A4wwjwoAljUqziCVFKpzGU781AKV4PbfLdvEjQW1mVPop6YxUqYbbYpGayAw4olq2NXYmsWk9rIPNNVVVpFy6H5Pw_4Q/s1600/IMG_7941.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOEy9BBoyi3kms1pbwiUOk8JBqxFmcTUOc3wORXMY78qbC9A4wwjwoAljUqziCVFKpzGU781AKV4PbfLdvEjQW1mVPop6YxUqYbbYpGayAw4olq2NXYmsWk9rIPNNVVVpFy6H5Pw_4Q/s640/IMG_7941.jpg" width="640" /></a><br />
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Add the oil and beat well, until the batter is smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDS55-U6zXdr8ehj5E4qsNncu2L_oQsES8QuySgbdbJmMUGfNKdy8xRaoxO2uRkseu5k6HujrPF4SydvuhqtcmjkrP6H2006fqPWB-UOB3XJ8QLeyazbtX0OTpYYr2Cx5EcTUlFbmjQ/s1600/IMG_7944.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDS55-U6zXdr8ehj5E4qsNncu2L_oQsES8QuySgbdbJmMUGfNKdy8xRaoxO2uRkseu5k6HujrPF4SydvuhqtcmjkrP6H2006fqPWB-UOB3XJ8QLeyazbtX0OTpYYr2Cx5EcTUlFbmjQ/s640/IMG_7944.jpg" width="640" /></a><br />
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If you're like me, you'll be gathering ingredients as you go (not recommended; it's better to assemble everything before starting the recipe). But while the oil blended in, I combines the dry ingredients in a separate bowl and added to the mixture. As that is combining, prepare the add-ins -- coconut, rice krispies and chopped nuts. Add them to the batter.<br />
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At this point, I popped the dough into the fridge for a couple of hours to run some errands. This will firm up the dough so it's easier to work with, but not necessary if you're in a rush for the cookies. With a small cookie scoop, or your hands, form small balls and place them on a parchment-covered baking sheet. Reuse the parchment for all of the batches.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39OdqFR7DaIfvCCdkvN81_oDwXxvrBZm0vZzSNo61ZquKRBDzU-fz8p_z3u8atZqRAsgEHKN1BBOO-9YBZSMe4ykjHlgSK4hDjmE0LOvdmpw08LA4y-dZJvNkOSh6p0B9WJcHNDYQEA/s1600/IMG_7952.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39OdqFR7DaIfvCCdkvN81_oDwXxvrBZm0vZzSNo61ZquKRBDzU-fz8p_z3u8atZqRAsgEHKN1BBOO-9YBZSMe4ykjHlgSK4hDjmE0LOvdmpw08LA4y-dZJvNkOSh6p0B9WJcHNDYQEA/s640/IMG_7952.jpg" width="640" /></a><br />
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Pull from the oven after about 15 minutes or so, depending on your oven temperature. The bottoms should be lightly browned, and the tops will appear somewhat loose.<br />
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After a few minutes, transfer to a wire rack to cool.<br />
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Ms. Walter's recipe below, and below that, the method I used.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlzmduzm8_um4jqd_-20LFdKO_rhtOQIx1CCMksFFl9inBRlHhfOa1vJ4RuabhE0-I2y3UC3Tkv5YqMV4zDiRAFQJJ3RbOKvT11N6GycTb_ov4iX5ZpS-0BxOexZCNmw3LHerS-cUxA/s1600/IMG_7971.jpg" imageanchor="1"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlzmduzm8_um4jqd_-20LFdKO_rhtOQIx1CCMksFFl9inBRlHhfOa1vJ4RuabhE0-I2y3UC3Tkv5YqMV4zDiRAFQJJ3RbOKvT11N6GycTb_ov4iX5ZpS-0BxOexZCNmw3LHerS-cUxA/s640/IMG_7971.jpg" width="640" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbL439kdXYgIIKP0cHoemTiENTuDLObe-lfcsG5hUmYRD0Hucu0Z4GhyphenhyphenjeUTLIo_HWMIrny_dSnoVqe3L5FuEWz61Fd-jBivZvRvLlYPQdHDmKflkh4oS1T1JmguUX9oo-LSjtgGquXA/s1600/IMG_7972.jpg" imageanchor="1"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbL439kdXYgIIKP0cHoemTiENTuDLObe-lfcsG5hUmYRD0Hucu0Z4GhyphenhyphenjeUTLIo_HWMIrny_dSnoVqe3L5FuEWz61Fd-jBivZvRvLlYPQdHDmKflkh4oS1T1JmguUX9oo-LSjtgGquXA/s640/IMG_7972.jpg" width="640" /></a><br />
<br />
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<br />
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Luella Walters Everyday Cookies<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350 F (if you're baking immediately; or 20 minutes before baking)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup sugar<o:p></o:p></div>
<div class="MsoNormal">
1 cup brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1 cup butter (two sticks, softened)<o:p></o:p></div>
<div class="MsoNormal">
2 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 cup Wesson or Crisco oil<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon vanilla<o:p></o:p></div>
<div class="MsoNormal">
3 ½ cups all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon cream of tartar<o:p></o:p></div>
<div class="MsoNormal">
1 1/8 cup rolled oats<o:p></o:p></div>
<div class="MsoNormal">
1 cup rice krispies<o:p></o:p></div>
<div class="MsoNormal">
1 cup sweetened coconut<o:p></o:p></div>
<div class="MsoNormal">
1 cup chopped nuts (pecans are good)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Blend sugars and butter until well combined. <o:p></o:p></div>
<div class="MsoNormal">
Add eggs and blend.<o:p></o:p></div>
<div class="MsoNormal">
Add oil and beat well, so mixture doesn’t separate.<o:p></o:p></div>
<div class="MsoNormal">
Add vanilla.<o:p></o:p></div>
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Combine flour, baking soda, salt and cream of tartar in a
separate bowl, and add to mixture.<o:p></o:p></div>
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Add the oats, rice krispies, coconut and nuts.<o:p></o:p></div>
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Blend well.<o:p></o:p></div>
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You can refrigerate dough</div>
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Form golf-ball sized balls of dough and place on
parchment-lined baking sheet.<o:p></o:p></div>
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Bake 12 to 16 minutes, depending on your oven.<o:p></o:p></div>
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Let cool a few minutes on the baking sheet, then transfer to
wire racks.<o:p></o:p></div>
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These will keep a long time (but they’ll be long gone before
then).<o:p></o:p></div>
<!--EndFragment--><br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com3tag:blogger.com,1999:blog-4279311869237231755.post-2781463742555761542018-11-01T12:54:00.000-04:002018-11-01T12:54:24.272-04:00Fresh Corn Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExVpVxraOW55RNd5bGDHMqlQqOyjvyOdIMz8whJ5s5UC7uDy7HGjmD8wPfi2l8OGKfFR8GeEo-YamaKT7kzK6fxT7hanRfOoU3ZMiUIFf2kMmjH5BARvyctKlCZOws72jm5WIklz2cQ/s1600/IMG_7561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExVpVxraOW55RNd5bGDHMqlQqOyjvyOdIMz8whJ5s5UC7uDy7HGjmD8wPfi2l8OGKfFR8GeEo-YamaKT7kzK6fxT7hanRfOoU3ZMiUIFf2kMmjH5BARvyctKlCZOws72jm5WIklz2cQ/s640/IMG_7561.jpg" width="640" /></a></div>
<br />
<br />
Do you have fear of frying? I overcame mine a few years ago with some -- as it turned out, unnecessary -- reassurance from a nearby fire extinguisher. And a whole new world opened. Frying is easy, quick and adds so much flavor and texture to ordinary ingredients. And by ordinary, I mean things you probably already have in your pantry or refrigerator like eggs and flour. It's a good way to incorporate <a href="http://www.acakebakesinbrooklyn.com/2018/09/apple-fritters.html" target="_blank">fruits</a> and vegetables into one's diet! I recently discovered two ears of corn lurking in my fridge from an overly ambitious farmer's market trip at the same time I found a vintage recipe for corn fritters. Kismet!<br />
<br />
This recipe is from Grace Johnson, a Park Slope, Brooklyn, resident, whose wonderful 1940s handwritten book of recipes I purchased from a stoop sale a few years ago. You can read her story <a href="http://www.acakebakesinbrooklyn.com/2014/02/grace-johnsons-french-bread-by-way-of.html" target="_blank">here</a>.<br />
<br />
These are light, fluffy and savory fritters. Really, really good. (And you can whip them up in a jiffy when a friend unexpectedly rings your doorbell on Sunday night -- see end of post.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht65z4jjJT-LMBLKzPfukEd4wcKf2Ek-G5qWvR7U9AlskrpPeydtoCKfOXx32W6_0an9Z_b4BKxYAA3dqH4_o-hPM6NRXTQZQbLPUubpfGoHGDMM19pLXkvLY8DlVJjty1JW7VQqsbEA/s1600/IMG_7572.jpg" imageanchor="1"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht65z4jjJT-LMBLKzPfukEd4wcKf2Ek-G5qWvR7U9AlskrpPeydtoCKfOXx32W6_0an9Z_b4BKxYAA3dqH4_o-hPM6NRXTQZQbLPUubpfGoHGDMM19pLXkvLY8DlVJjty1JW7VQqsbEA/s640/IMG_7572.jpg" width="640" /></a><br />
<br />
Begin by organizing your ingredients. Beat the egg, mix in the milk and other ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
It will seem like there's not enough liquid, but there will be. Add the corn in last.<br />
<br />
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<br />
<br />
Drop the batter by teaspoon...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNjxsgSURuGCu0-v0QijYrRJQFOduEjmDdqLr5eR3O3OA7v2a8WGtHkgicS7uRHqc3HS-EXn-kdPb1Zo3p9KGJgHWCiya4bk-YoePdLKDCr7HMQAx37ORkjZxQfX_l6eLv2kGOAlRcg/s1600/IMG_7553.jpg" imageanchor="1"><img border="0" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNjxsgSURuGCu0-v0QijYrRJQFOduEjmDdqLr5eR3O3OA7v2a8WGtHkgicS7uRHqc3HS-EXn-kdPb1Zo3p9KGJgHWCiya4bk-YoePdLKDCr7HMQAx37ORkjZxQfX_l6eLv2kGOAlRcg/s640/IMG_7553.jpg" width="640" /></a><br />
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...into the hot oil. Fry until golden on one side.<br />
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Then flip the fritters over using a slotted spoon, or even a fork.<br />
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I've included the original recipe, and then thoughtfully wrote it out (you're welcome).<br />
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Corn Fritters<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1 cup milk (divided)<o:p></o:p></div>
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1 ¾ cup all-purpose flour<o:p></o:p></div>
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2 ½ teaspoons baking powder<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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1 ½ cups whole kernel corn (about two ears)<o:p></o:p></div>
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1 tablespoon liquid shortening (melted butter)<o:p></o:p></div>
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Oil for frying (depending on the size of your frying pan*)<o:p></o:p></div>
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In a bowl, beat the egg.<o:p></o:p></div>
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Stir in ½ cup milk.<o:p></o:p></div>
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Mix together the flour, baking powder and salt.<o:p></o:p></div>
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Add to egg-milk mixture.<o:p></o:p></div>
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Add remaining ½ cup milk.<o:p></o:p></div>
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Add the melted butter and corn.<o:p></o:p></div>
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Mix well.<o:p></o:p></div>
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Heat the oil in a frying pan. When very hot (you can take
its temperature or just drop a bit of batter in to test).<o:p></o:p></div>
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Drop the batter by tablespoons into the hot oil.<o:p></o:p></div>
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When golden brown on one side, flip over to continue
cooking. (Use a fork or slotted spoon).<o:p></o:p></div>
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Remove from pan and drain on paper towels.<o:p></o:p></div>
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*Grace recommends starting with three tablespoons of oil,
and replacing when necessary. I think it’s better to do this once – add oil so
it rises an inch or more from the bottom of the pan. This way, you need not
keep waiting for the new oil to reach temperature. You can always strain the
used oil through a cheesecloth to reuse.<o:p></o:p></div>
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Our friend Alec, below, with a plate of corn fritters. He bicycled over on his hand-built bamboo bike just in time for dinner! Hmmmm.....</div>
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-39751950073335832472018-10-07T13:10:00.000-04:002018-10-07T13:10:36.618-04:00Amish Chocolate Flat Cake<div class="separator" style="clear: both; text-align: center;">
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About a decade ago, I was asked to bring a birthday cake to my dear (and now sadly departed) friend Suzanne Wasserman's 50th birthday party at the Bridge Cafe. So I baked a nine-inch red velvet layer cake. Imagine my dismay when I arrived at the party and realized that this single cake would need to feed about 40 guests. (I had another frosted cake at home -- I was selling them at the time and always made two -- but couldn't convince my teenage son to bring it to the restaurant.) Throughout the dinner I fretted about the scarcity of dessert but by some absolute miracle the staff managed to carve out enough slices of decent size.<br />
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Not that I should have substituted this large flat cake (for Suzanne and her husband David loved red velvet), but I would have had a much more relaxed dinner.<br />
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This vintage recipe is from an Amish collection I purchased years ago. It's baked in an 11 x 17 inch jelly roll pan and, when baked and frosted, it's just 1/2 inch tall, hence its name. Both the cake and its frosting couldn't be easier to make and will certainly feed a large crowd.<br />
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Upon hearing the name "flat cake," the DH said I should pair it with #FlatLillian, an initiative at Henry Street Settlement, to spread the word and work of it's founder Lillian Wald by photographing her against all sorts of backdrops. Suzanne, a filmmaker and historian, studied the Lower East Side and was one of Lillian's biggest fans.<br />
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<br class="Apple-interchange-newline" />#Flat Lillian with the frosted chocolate flat cake.<br />
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This is a very, very simple cake to make done on the stovetop and in a bowl. No heavy machinery needed. Melt the butter, water, and cocoa in a saucepan.</div>
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Pour the mixture into a bowl and add in the dry ingredients. Stir or whisk to combine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOZj6jqiuJLPuyaDA-jrWhEN1a7Ql7lXAZYoV8F-8ywy1sPPF-CZUO5xPeBT1qkRkgnvPo240h23s76XYDR8SMNRYM43u4rMxOgqOxbuHQoHdxToLYhLbMmpl-BdCNJGzaHMsBw62WA/s1600/IMG_7350.jpg" imageanchor="1"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOZj6jqiuJLPuyaDA-jrWhEN1a7Ql7lXAZYoV8F-8ywy1sPPF-CZUO5xPeBT1qkRkgnvPo240h23s76XYDR8SMNRYM43u4rMxOgqOxbuHQoHdxToLYhLbMmpl-BdCNJGzaHMsBw62WA/s640/IMG_7350.jpg" width="640" /></a><br />
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Add in the eggs, buttermilk, vanilla and baking soda, whisking them together them first.<br />
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Pour the cake into a greased jelly roll pan. I sprayed the pan with Pam, then laid a sheet of parchment over to ensure an easy release.<br />
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The unfrosted cake.<br />
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While the cake is in the oven, begin the frosting. Boil butter, cocoa and buttermilk, then add in confectioner's sugar, nuts, vanilla and salt.<br />
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Frost the cake while it's still warm. You'll need an offset spatula or butter knife to spread the frosting over the cake.<br />
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Henry Street's Executive Director David Garza, a real #FlatLillian champion, eating the cake (even though he's not supposed to, so don't tell anyone).<br />
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Production notes: I followed the recipe exactly, except I substituted butter for the Crisco. The Amish, rather thrifty folk, probably wanted to save some money. I wasn't sure if the cake should be warm, or just the frosting, so I made sure both were warm when I frosted it. You'd be fine with a cool cake and warm frosting. If you don't have buttermilk, you can make your own by mixing some white vinegar in regular milk and having it stand for a few minutes. The amount of salt in the frosting should be a pinch -- it won't taste salty, but will add a depth of flavor. Chop the nuts on the finer side.</div>
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-75025287351991786532018-09-23T11:07:00.000-04:002018-09-23T11:07:16.830-04:00Ozark Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENi17dApUfYRYu7Bj_UDDa75qOUIm-ISNFrZS5dW-nRRIYgWi3Qg8JdbB0_K8Y_5saK71mrgAofm2CK3H6UWP0oro73a6nVAST2XUlyPEllqDIK9N93a1JcN8nU7OwA0IqeZNLcEyPg/s1600/IMG_7253.jpg" imageanchor="1"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENi17dApUfYRYu7Bj_UDDa75qOUIm-ISNFrZS5dW-nRRIYgWi3Qg8JdbB0_K8Y_5saK71mrgAofm2CK3H6UWP0oro73a6nVAST2XUlyPEllqDIK9N93a1JcN8nU7OwA0IqeZNLcEyPg/s640/IMG_7253.jpg" width="640" /></a><br />
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Are you watching season two of Netflix's Ozark? I am, sort of. It's so contrived and crazy, but hard to get off the rollercoaster. The lives of Marty (Jason Bateman) and Wendy (Laura Linney) are so frenetic and stressful, one wonders why criminals (most of whom are very smart) just don't get regular jobs.<br />
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Ozark Pie (probably named for the geographic region of its origin) is a simple apple confection, and not really a pie at all. It's just that it's baked in a pie plate. It is more than the sum of its parts. Favorite son-in-law loved the brown sugar -- but there's no brown sugar. It's just that the white sugar caramelizes so beautifully. It is really delicious, uses ingredients you probably already have and so easy to make. I'll bet it's something that Ozark's Ruth (or more likely her grandmother -- this is a vintage recipe ) would whip up in a minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9sqYOy13UtUtyo6TdddncCyeQ8qSWg5bxNBYI7FmudiyV6N4UZNJOqKvX6myNpJKWWhQWuVMpE6Ct96Z2_7TGRHyTbw3samlTubm1R40wNJda1LX9UaQPVlPg6Bhl3ZBulL3hjre-Cw/s1600/IMG_7227.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hC9vRHYIDLAbUNiLKcpbzCuVyKwSzIeVMRVuuWqE81cGl9T_3ymMum-iRHHTENkK7WoX-mFXp7XvJKpAFFkpGbZLIYQLd8WrPYOGZuwH6ob5HjbYOugXw1XBZUB27rjMx06jXzWv5g/s1600/IMG_7242.jpg" imageanchor="1"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hC9vRHYIDLAbUNiLKcpbzCuVyKwSzIeVMRVuuWqE81cGl9T_3ymMum-iRHHTENkK7WoX-mFXp7XvJKpAFFkpGbZLIYQLd8WrPYOGZuwH6ob5HjbYOugXw1XBZUB27rjMx06jXzWv5g/s640/IMG_7242.jpg" width="640" /></a><br />
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The <i>mis en place</i> is below. Cinnamon, egg, vanilla, flour, baking powder, salt, sugar, nuts and apples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8kJl6u9TZ_qjVyxWl7eU6FDEdoae6VFCZChZ_rQMezzZSIqkT4ezsHrI42H7nJLER3MsDKJn2xiHLC400OdOJwfeiBUSYmPkhfxnLcfOM30egChho7n0OzR2oKlEow1H52HYOKkCSQ/s1600/IMG_7227.jpg" imageanchor="1"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8kJl6u9TZ_qjVyxWl7eU6FDEdoae6VFCZChZ_rQMezzZSIqkT4ezsHrI42H7nJLER3MsDKJn2xiHLC400OdOJwfeiBUSYmPkhfxnLcfOM30egChho7n0OzR2oKlEow1H52HYOKkCSQ/s640/IMG_7227.jpg" width="640" /></a><br />
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I love recipes where one is instructed to dump everything in a bowl and mix. Not only is it easy, but clean up is a snap. For this, first beat the egg in the bowl, and add all the other ingredients (save the nuts and apples).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhy-v3ahWe5om2jEx8ksW_9eOT-6VYKchy2-0uxK8gwTDqseRsZ8ATVuQcUlah3q0aFtba9t0gAWPSoVifI6fi94z6s8tJvDWeiBvkWa7EjwIE03Ksq_Wz6LPY4Ua5gHgNx_4dl61TQ/s1600/IMG_7229.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhy-v3ahWe5om2jEx8ksW_9eOT-6VYKchy2-0uxK8gwTDqseRsZ8ATVuQcUlah3q0aFtba9t0gAWPSoVifI6fi94z6s8tJvDWeiBvkWa7EjwIE03Ksq_Wz6LPY4Ua5gHgNx_4dl61TQ/s640/IMG_7229.jpg" width="628" /></a><br />
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The mixture will be very thick.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNk5WUAFVXpwNlGEGba6EWKDZ05yimebhtZn_6-BIZV3rijDycR8VmdyAdq5EPPmPWN-WN4nibg4FOYIFcfQz7Nncm9EcCjTDNIugg1mbZOVnQxjvnuRzAw-bIwiKEvxcwaSYgkd3Wgg/s1600/IMG_7233.jpg" imageanchor="1"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNk5WUAFVXpwNlGEGba6EWKDZ05yimebhtZn_6-BIZV3rijDycR8VmdyAdq5EPPmPWN-WN4nibg4FOYIFcfQz7Nncm9EcCjTDNIugg1mbZOVnQxjvnuRzAw-bIwiKEvxcwaSYgkd3Wgg/s640/IMG_7233.jpg" width="640" /></a><br />
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Add the nuts and apples. It will seem that there's insufficient batter to cover these, but worry not.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-aNBNSiv54Q1-cbYrOItDnNPJufoofarFighMCci55fPTu7oB0pirm6vYbZlBeS_vmBTU65EpoC0IRdWYFeFJjHB6GbsmuNosI1Pg0TMOTXjv9wIXf-tQnfUx85efxBak4CvFNthwg/s1600/IMG_7234.jpg" imageanchor="1"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw-aNBNSiv54Q1-cbYrOItDnNPJufoofarFighMCci55fPTu7oB0pirm6vYbZlBeS_vmBTU65EpoC0IRdWYFeFJjHB6GbsmuNosI1Pg0TMOTXjv9wIXf-tQnfUx85efxBak4CvFNthwg/s640/IMG_7234.jpg" width="640" /></a><br />
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See? Everything is beautifully coated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsAAlq5PHMmgxRMizOJ8sibV6RyL_uwcZypd648bpMjXoFPpIILxBzhhaGfnuu4r66npuD88NcCAOHIrZjNPcOoee2pfciufRXE2MP9es8-SdFKvaDlooM9asaUB19NfAnZHnBvtMUQ/s1600/IMG_7235.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsAAlq5PHMmgxRMizOJ8sibV6RyL_uwcZypd648bpMjXoFPpIILxBzhhaGfnuu4r66npuD88NcCAOHIrZjNPcOoee2pfciufRXE2MP9es8-SdFKvaDlooM9asaUB19NfAnZHnBvtMUQ/s640/IMG_7235.jpg" width="640" /></a><br />
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Dump the entire mixture into a pie pan. I didn't grease the pan but you can give it a spray of PAM, mostly to aid clean up. I used an 8-inch pie plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y_Fo8ww-xH661dNuPCBscvulhlfme95eD89i7s9nI8qT2TEEf5bvVV7hIg-qaSzY2VKIdFzNQOoDGCiUR4d61-8CpEXGHZyE1qipJR8bjvPWEx3YskYf60cE8ojZrkrKPxnGv7YgZg/s1600/IMG_7236.jpg" imageanchor="1"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Y_Fo8ww-xH661dNuPCBscvulhlfme95eD89i7s9nI8qT2TEEf5bvVV7hIg-qaSzY2VKIdFzNQOoDGCiUR4d61-8CpEXGHZyE1qipJR8bjvPWEx3YskYf60cE8ojZrkrKPxnGv7YgZg/s640/IMG_7236.jpg" width="640" /></a><br />
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Bake for 30 to 35 minutes, depending on your oven. As you can see below, the "slices" are removed from the pan like pie, but will not hold their shape when plated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Xmhn5X4BpdZkdeX9BH1llBSLvfAJtJ3FCgJzKeSid-MqLltbjpEQC9dv84KKfp9bq7OgHmd3fQrPycaltK4wECkNOLB4uEAChRWy9ARc-P9qSj0FV0zm_c7cS1KYg-Ais1mV49Slvg/s1600/IMG_7247.jpg" imageanchor="1"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Xmhn5X4BpdZkdeX9BH1llBSLvfAJtJ3FCgJzKeSid-MqLltbjpEQC9dv84KKfp9bq7OgHmd3fQrPycaltK4wECkNOLB4uEAChRWy9ARc-P9qSj0FV0zm_c7cS1KYg-Ais1mV49Slvg/s640/IMG_7247.jpg" width="640" /></a><br />
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Vintage recipe card below. I followed the instructions exactly. I used two large Cortland apples, and about a cut of walnuts, and one teaspoon of cinnamon. But you can add more or less of these, depending on taste. I baked it for 35 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnhpmSl-MGW04LrnWgMeZJ4Q2-ypTBU8aIsVMuz6oBN0hxo5duhG2KOznam2KoAOiy2SBipJTSv5dZxBsz_aYEQsj0A_-4Dw5UgpGL31ABDOJ9lnp860cjjXiVmxy8HxzKoB_QH5KlQ/s1600/IMG_7311+2.jpg" imageanchor="1"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnhpmSl-MGW04LrnWgMeZJ4Q2-ypTBU8aIsVMuz6oBN0hxo5duhG2KOznam2KoAOiy2SBipJTSv5dZxBsz_aYEQsj0A_-4Dw5UgpGL31ABDOJ9lnp860cjjXiVmxy8HxzKoB_QH5KlQ/s640/IMG_7311+2.jpg" width="640" /></a>Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com1tag:blogger.com,1999:blog-4279311869237231755.post-39643655705132072512018-09-16T10:23:00.002-04:002018-09-16T10:23:27.051-04:00Apple Fritters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yj6ifKmgAry8JgskPJ3e2orK-3D7J7nMRxlvcxFyiBrvuQ5p7AYNezoXoW6_toQIkrd7WOV_Ec0vOqkCAm2SFSHugqztvnytY8yxijYJMO5yN8WvikKqehHkGOw7hxf_3O02NOn9bQ/s1600/IMG_7152.jpg" imageanchor="1"><img border="0" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yj6ifKmgAry8JgskPJ3e2orK-3D7J7nMRxlvcxFyiBrvuQ5p7AYNezoXoW6_toQIkrd7WOV_Ec0vOqkCAm2SFSHugqztvnytY8yxijYJMO5yN8WvikKqehHkGOw7hxf_3O02NOn9bQ/s640/IMG_7152.jpg" width="640" /></a><br />
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Until a few days ago, I was an apple fritter virgin. Seriously, I'd never tasted one, always pointing to Boston creme or glazed donuts at the donut shop. But looking to turn my surplus of new crop apples into something yummy, I decided to try my hand at these treats. I was delighted to discover how easy and delicious they are -- the gratification is nearly instant!<br />
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These are old-fashioned, modest fritters. There is but one tablespoon of sugar in the entire recipe; the sweetness is derived from the apples.<br />
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The DH, an apple fritter lover from way back, prefers the supersized and frosted apple fritters that gained popularity in America along with so many "over the top" versions of almost everything. (Note: you can make these larger and frost them, but I wanted to prepare the recipe in the spirit in which it was intended.)<br />
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This is a very simple c. 1940s recipe, part of a collection I purchased at a stoop sale in Park Slope. It uses ingredients you probably already have (see the <i>mis en place</i> below) and take just minutes to prepare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Sr_st0YE84dLWEZoSmRAbV8YRyF3cr_RqUBzeV38r5cKmBbHoMqAOXqFyv9WE9yMO_s-PdNOP_XWgtbQwLVXIGI2_p-RJVT442GQzgra3M4gPAwnKuPrg4k-wtyWuVn9eqSudFPyoQ/s1600/IMG_7133.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Sr_st0YE84dLWEZoSmRAbV8YRyF3cr_RqUBzeV38r5cKmBbHoMqAOXqFyv9WE9yMO_s-PdNOP_XWgtbQwLVXIGI2_p-RJVT442GQzgra3M4gPAwnKuPrg4k-wtyWuVn9eqSudFPyoQ/s640/IMG_7133.jpg" width="640" /></a><br />
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Mix the ingredients together in a single bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVD4WKPBRcsJ0TD33Egyhixds-flgIVdbO2M9E5Vk9c3ogDFbvMdBlRrGS-AHkhyphenhyphenHmCao2_TeBQFcTLMbu3d70eWyzd3261r6JvzCf0Dt4XkNH9STyWqsP1ojuEGRmIVmG8FhooNvoLQ/s1600/IMG_7137.jpg" imageanchor="1"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVD4WKPBRcsJ0TD33Egyhixds-flgIVdbO2M9E5Vk9c3ogDFbvMdBlRrGS-AHkhyphenhyphenHmCao2_TeBQFcTLMbu3d70eWyzd3261r6JvzCf0Dt4XkNH9STyWqsP1ojuEGRmIVmG8FhooNvoLQ/s640/IMG_7137.jpg" width="640" /></a><br />
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Add the sliced apples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBYhyphenhyphenbuJ2pjSxMVxZLYSaIqFsOHkE0QPguRpN3Rwd38c5Es6B24NJB6xEKotdqpo2O52eWRfXMmRNUJ5Jd4XUFCmEQNtYbvZiyU5HHYb7fcK88a1mwyWOGoevOp6d9Sdiudmsv_HlZg/s1600/IMG_7139.jpg" imageanchor="1"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBYhyphenhyphenbuJ2pjSxMVxZLYSaIqFsOHkE0QPguRpN3Rwd38c5Es6B24NJB6xEKotdqpo2O52eWRfXMmRNUJ5Jd4XUFCmEQNtYbvZiyU5HHYb7fcK88a1mwyWOGoevOp6d9Sdiudmsv_HlZg/s640/IMG_7139.jpg" width="640" /></a><br />
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Mix them in thoroughly. It will seem like there's not enough batter to cover the apples (there is) but that's the point -- the apples are the stars in this confection.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKR_5vXoZaFyhjiilEItJI7B7bugb05ImqNxcBUM5NXFRG5f-CQKo-uCfyB-wpNeYWHw6SAS_2Y8k5qJ7HVYzHHQx42Wylf7_ILv8Z7F5Iw7a2EexDkbMfm7o41l5M6yVdiIcPoVXrA/s1600/IMG_7141.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKR_5vXoZaFyhjiilEItJI7B7bugb05ImqNxcBUM5NXFRG5f-CQKo-uCfyB-wpNeYWHw6SAS_2Y8k5qJ7HVYzHHQx42Wylf7_ILv8Z7F5Iw7a2EexDkbMfm7o41l5M6yVdiIcPoVXrA/s640/IMG_7141.jpg" width="640" /></a><br />
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Drop by tablespoon into hot vegetable or canola oil, turning a few times until the fritters are golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlD_1Vf32-xsbIsoiu147Fm1iQaIZWk9VyhhC-Y2V2F9KBuCPq9bglT6n6O4EGVwuwoaH_WkuFGnHU-Kd2M7C_pIedZULI3BS5giWepEi9mzYfqsVFvW60mcZPLDyShHHzjEuJ2LKuQ/s1600/IMG_7146.jpg" imageanchor="1"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlD_1Vf32-xsbIsoiu147Fm1iQaIZWk9VyhhC-Y2V2F9KBuCPq9bglT6n6O4EGVwuwoaH_WkuFGnHU-Kd2M7C_pIedZULI3BS5giWepEi9mzYfqsVFvW60mcZPLDyShHHzjEuJ2LKuQ/s640/IMG_7146.jpg" width="640" /></a><br />
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Drain on paper towels...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3tomVY5SX7_ePedKr5JCsf_2zYa5SM_HRId3vyCUwnb8E2uPVXKYxeZwRuq01u_9a1COm6R97iIBFup4U57RTJzRQZGNheBOx6GYf-MNiBwRa3ivMkIIUP-KuUw-RAqJeBsVHxVNVg/s1600/IMG_7145.jpg" imageanchor="1"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3tomVY5SX7_ePedKr5JCsf_2zYa5SM_HRId3vyCUwnb8E2uPVXKYxeZwRuq01u_9a1COm6R97iIBFup4U57RTJzRQZGNheBOx6GYf-MNiBwRa3ivMkIIUP-KuUw-RAqJeBsVHxVNVg/s640/IMG_7145.jpg" width="640" /></a><br />
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...and, using a sieve, sprinkle them with confectioner's sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaKD7HZFVJ36WDW2RwbA2mnO72oq2U0G1FzpNR5av-2jVO5T76w0twdwaK4f6ktzcUma9dz-XpQNXaNiSI2OenTkrD3tj6_YwHxOO6tyegETocItNlbW-ENJnZMJkAShyphenhyphenVs266IeaOw/s1600/IMG_7162.jpg" imageanchor="1"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaKD7HZFVJ36WDW2RwbA2mnO72oq2U0G1FzpNR5av-2jVO5T76w0twdwaK4f6ktzcUma9dz-XpQNXaNiSI2OenTkrD3tj6_YwHxOO6tyegETocItNlbW-ENJnZMJkAShyphenhyphenVs266IeaOw/s640/IMG_7162.jpg" width="640" /></a><br />
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What's inside<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXLZSXqXRHjMJJX3Exny8Jm0wq5J6mZzwoSvfa_lwOXtxP2qxhUwj4y_IzknmEUyBLT5HjUiJjuy8ISAYIrvUQkTAwOrJ-An6G0Ji7T43FmZ9JvGup74k3Sb03vQ-jOkeCrqY9fbcVw/s1600/IMG_7192.jpg" imageanchor="1"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXLZSXqXRHjMJJX3Exny8Jm0wq5J6mZzwoSvfa_lwOXtxP2qxhUwj4y_IzknmEUyBLT5HjUiJjuy8ISAYIrvUQkTAwOrJ-An6G0Ji7T43FmZ9JvGup74k3Sb03vQ-jOkeCrqY9fbcVw/s640/IMG_7192.jpg" width="640" /></a><br />
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The Executive Record and Travel Guide in which the recipe author (Grace Johnson, a woman who lived on 10th Street) recorded all of her recipes. You can read the story of Grace and her neighbor Jackie, who hosted the stoop sale, <a href="http://www.acakebakesinbrooklyn.com/2014/02/grace-johnsons-french-bread-by-way-of.html" target="_blank">here.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yFRcEu81FE4EaM26QLOhuNSq5gPAS7e9f4tHjTOX97ZwL8H9nKgfuJgpzAoGcbZBQXjSlI78YKNfPdNS_74GiwfhxkEcYAqRKM3QfkZhCV9Puw2fQyRzDH31Hk33gx_SUvvAuSb2uQ/s1600/IMG_7195.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yFRcEu81FE4EaM26QLOhuNSq5gPAS7e9f4tHjTOX97ZwL8H9nKgfuJgpzAoGcbZBQXjSlI78YKNfPdNS_74GiwfhxkEcYAqRKM3QfkZhCV9Puw2fQyRzDH31Hk33gx_SUvvAuSb2uQ/s640/IMG_7195.jpg" width="458" /></a><br />
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The original recipe. Below the image, I've written out the steps more clearly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8YYaROK4Q36S6IyYYUg338_JuRWREz-8rQrHT2umq7AaMeXOoOlxqx9vQUlWDr76GpscDXMw99GURR54-KkdjSfCYXkakyQNLqwqhEEBKSlIuzLbRMVrtBt9tofrubaJPlMYCX4Hig/s1600/IMG_7193.jpg" imageanchor="1"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8YYaROK4Q36S6IyYYUg338_JuRWREz-8rQrHT2umq7AaMeXOoOlxqx9vQUlWDr76GpscDXMw99GURR54-KkdjSfCYXkakyQNLqwqhEEBKSlIuzLbRMVrtBt9tofrubaJPlMYCX4Hig/s640/IMG_7193.jpg" width="640" /></a><br />
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<div class="MsoNormal">
Apple Fritters<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 ½ teaspoons baking powder<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon sugar<o:p></o:p></div>
<div class="MsoNormal">
Pinch of salt<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup milk<o:p></o:p></div>
<div class="MsoNormal">
1 well-beaten egg<o:p></o:p></div>
<div class="MsoNormal">
Two medium apples, pared, cored and cut into slices<o:p></o:p></div>
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<br /></div>
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Mix all ingredients except the apples. Combine well.<span style="mso-spacerun: yes;"> </span>Add the apples, stirring into the
batter.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Heat oil in a large (I used a 12-inch frying pan, and about
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about 370 degrees.<span style="mso-spacerun: yes;"> </span>If you don’t have a
thermometer, that’s fine. Just put a small amount of batter into the oil to
test. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Drop the batter into the hot oil using a regular
tablespoon.<span style="mso-spacerun: yes;"> </span>I turned them over with a
fork, and when golden brown, removed them to paper towels using a slotted
spoon.<o:p></o:p></div>
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<br /></div>
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Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
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<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
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<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
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<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
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Sprinkle them with confectioner’s sugar.<span style="mso-spacerun: yes;"> </span>Enjoy!<o:p></o:p></div>
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<!--EndFragment--><br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com1tag:blogger.com,1999:blog-4279311869237231755.post-69649009309105150312018-09-08T09:09:00.000-04:002018-09-08T09:09:44.681-04:00A Honey of a Honey Cake<br />
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<br />
I'm back! After a <i>really</i> long hiatus (insert life-got-in-the-way excuses here), I'm thrilled to present the easiest, most delicious honey cake ever. And just in time for Rosh Hashanah. Honey cake, the traditional holiday dessert to symbolize a sweet new year, has a deservedly bad reputation. It's often dry and dense. Even my grandmother's version was nearly inedible without a gallon of milk to wash it down. And she was a fabulous baker. <br />
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This recipe, however, is a winner. It is one of hundreds of recipes gifted to me a few years ago by the legendary <a href="http://thefoodmaven.com/" target="_blank">Arthur Schwartz,</a> and was sent to him by a listener who wrote: Now this is a honey cake! He'd given me a number of honey cake recipes, but I chose this one for its utter simplicity.<br />
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<br />
Start by beating the eggs and sugar until very, very light. Add in the honey and oil, then alternate adding the flour mixture and coffee. Begin and end with the dry ingredients.<br />
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<br />
The batter is very thin. Pour into a greased loaf pan. I just sprayed mine with Pam. It released pretty well, except for one small spot which, after I "repaired" it, was unnoticeable. You could line the greased pan with parchment if you want to ensure a complete release.<br />
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Bake for about an hour. The edges will look a bit well done, but test with a skewer to ensure the center is cooked.<br />
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Let it cool, then slice and serve. It's even better the second day!<br />
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Some of my tasters, Cheryl and Alex. Baby Stellan is too young to enjoy the cake, though he's trying to grab it! Cheryl declared he cake moist and delicious and Alex finished off the loaf. The DH especially enjoyed the caramelized edges.<br />
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The recipe, below. I followed it exactly. The nuts I used were blanched slivered almonds, a tribute to my grandmother who always decorated her cake with whole almonds across the top of the loaf, like buttons running the length of the cake.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com7tag:blogger.com,1999:blog-4279311869237231755.post-1209751193386651582018-02-11T20:16:00.000-05:002018-02-11T20:16:52.481-05:00Heart-Shaped Cakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU-dYah1m6xWfsPmAnWEMFhk_itwyuc2Kxji2S4BKTaB196otEE3VGjl35qB9p-qiiOSeOIhnMCXwoukkx9E4ocOjCVC5LHEIQwpd4LuJXtnZorTqTOOG6XOwGzPzoFYFvKyZwpTiig/s1600/insta+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="702" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnU-dYah1m6xWfsPmAnWEMFhk_itwyuc2Kxji2S4BKTaB196otEE3VGjl35qB9p-qiiOSeOIhnMCXwoukkx9E4ocOjCVC5LHEIQwpd4LuJXtnZorTqTOOG6XOwGzPzoFYFvKyZwpTiig/s640/insta+shot.jpg" width="438" /></a></div>
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As a child, I adored Laura Ingalls Wilder's "Little House" books, her romanticized memoir of life on the western frontier in the late 19th century. Just how romanticized these are I discovered in a wonderful new book, <a href="https://www.nytimes.com/2017/11/20/books/review/prairie-fires-laura-ingalls-wilder-biography-caroline-fraser.html" target="_blank"><i>Prairie Fires: The American Dreams of Laura Ingalls Wilder</i> </a>by Carolyn Fraser. Let's just say it wasn't all Pa's joyful fiddling and endless fields of wildflowers. <br />
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Wilder's books spawned many offshoots, a television series and a book of recipes among them. I've made <a href="http://www.acakebakesinbrooklyn.com/2010/12/molasses-on-snow-day-candy.html" target="_blank">Molasses on Snow Candy </a>from <a href="https://www.amazon.com/Little-House-Cookbook-Frontier-Ingalls/dp/0064460908" target="_blank"><i>The Little House Cookbook </i>by Barbara M. Walter </a>and, a few weeks ago, inspired by <i>Prairie Fires</i>, I baked Heart-Shaped Cakes, a recreated version of a confection made by Ma and placed in Laura's Christmas stocking to her utter delight.<br />
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Heart-Shaped Cakes are more like a shortbread or a scone than a cake, as Ma didn't have eggs or baking powder on hand. They are simple to make and surprisingly good. (And would be a wonderful gift for your valentine!) White sugar was dear on the frontier, so gifts of cake, especially topped with sugar as these are, were an extra special treat.<br />
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The recipe calls for cutting the butter into the dry ingredients with cold fingers. That proved difficult, so I took a shortcut by using a pastry blender. You can also use a food processor, but that seems a bit too modern.<br />
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Once the fat it cut into the dry ingredients, make a well and add the buttermilk.<br />
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The dough will look rather shaggy.<br />
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With your hands, form a ball.<br />
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Dust your work surface with a bit of flour and roll the dough into a circle. Cut into six equal pieces.<br />
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Again, with your hands, shape each piece into hearts. I used a butter knife to make a small cut at the top and then formed them in the heart-ish shapes. (You won't get cookie cutter perfection using this method, but neither did Ma.) Place on a baking sheet and pop them in the oven.<br />
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I made these for my beautiful niece Dory who was visiting from Austin. (She is not this red in real life; I have a new computer and new photo editing software which I obviously can't use properly yet.)<br />
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Here's the recipe, with my method below.<br />
<br />
Heart-Shaped Cakes<br />
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1 1/2 cups unbleached all-purpose flour<br />
1/3 cup white sugar (extra for dusting)<br />
1/2 teaspoon baking soda<br />
1 pinch ground nutmeg<br />
1/4 cup cold unsalted butter<br />
1/3 cup buttermilk<br />
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Preheat oven to 425F<br />
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Mix flour, sugar, baking soda and nutmeg in a bowl.<br />
Using cold fingers, two knives or a pastry blender, rub the butter into the flour mixture.<br />
Make a well in the center and add buttermilk.<br />
Using your hand, work it into a dough.<br />
Form into a ball.<br />
Dust work surface with a bit of flour.<br />
Roll the dough into an 8-inch circle.<br />
Cut into eight pieces (cut in half, then halve again for uniformity)<br />
Shape the top of each wedge into a heart. (I made a small cut with a butter knife to help this process.)<br />
Place on a greased or parchment-lined baking sheet.<br />
Bake for 15 minutes, or until the cakes are a bit puffy and the tops are slightly brown.<br />
Remove from the oven and sprinkle generously with sugar.<br />
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-->Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com3tag:blogger.com,1999:blog-4279311869237231755.post-17501120642478590522018-01-07T18:29:00.000-05:002018-01-07T18:29:17.828-05:00Gingerbread Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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Wednesday was a snow day in NYC and, while "working from home," I used my "lunch hour" to whip up this delicious gingerbread. It's not from a vintage recipe; you can find wonderful vintage gingerbread recipes <a href="http://www.acakebakesinbrooklyn.com/2013/01/soft-gingerbread.html" target="_blank">here</a>, <a href="http://www.acakebakesinbrooklyn.com/2011/12/my-best-gingerbread.html" target="_blank">here</a>, <a href="http://www.acakebakesinbrooklyn.com/2014/12/gingerbread-surpise.html" target="_blank">here</a> and <a href="http://www.acakebakesinbrooklyn.com/2014/01/gingerbread-upside-down-cake.html" target="_blank">here</a>. It is modern but is thisclose to my favorite gingerbread, from a magazine recipe clipped 30 years ago, and long since misplaced. I wasn't planning to write about it, but when my children (who, ironically, don't care for sweets) declared it was the best thing I'd baked, I felt compelled to share. </div>
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This gingerbread cake is very, very easy to make (you can even do it on your lunch hour!) and has a fine crumb. It is not the "damp" gingerbread preferred by some, yet the depth of flavor is superb. And it's plenty moist too. </div>
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What makes it a close approximation to my long-lost beloved recipe is the inclusion of five spices. King Arthur, which published the recipe, sells such a spice blend. But you can easily make it yourself, as I did.<br />
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The <i>mise en place, </i>below. It's pretty straightforward.</div>
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Let the magic begin. Be sure that your butter is softened to room temperature; otherwise you will be late returning to work from "lunch."<br />
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Add the eggs one at at time, mixing well after each addition. I always (having learned the hard way), crack each egg into a separate bowl before adding to the batter. This way, you can detect any "off" eggs and also keep the errant pieces of shell from ruining your creation.<br />
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Add in the molasses. Spray your measuring cup with Pam so that the sticky molasses easuky slides out of the cup.<br />
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Pour/spoon the batter into your prepared pan. It is essential that you both grease AND flour the pan to avoid the heartbreak of the cake not releasing in one piece.<br />
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Let it cool for ten minutes.<br />
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Turn the cake out onto the baking rack.<br />
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As soon as the cake is in the oven, begin the glaze by mixing spice, water and sugar. Combine and heat until the sugar dissolves and the mixture is clear. Let it sit to thicken up a bit. I use a silicone brush, but a spoon can be used to apply the glaze too.<br />
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Production notes: The recipe is copied and pasted below, and you can find the link <a href="https://www.kingarthurflour.com/recipes/gingerbread-bundt-cake-recipe" target="_blank">here</a>. I followed it exactly, but made my own spice mixture, as directed. I also greased and floured the pan (don't skip this step! or you can use Pam for Baking). The cake was done in about 40 minutes, so start checking it early. (Note: The first time I made this, I baked it longer, and the top got stuck in the pan because I hadn't properly prepared the pan. However, the DH thought that version was better, as the longer bake caused the top to caramelize.) For the glaze, I mixed the ingredients and then heated them until the sugar was melted, i.e., the mixture was translucent. I'd also advise making it early, so it can sit and thicken before being applied. (I did try substituting rum for water -- it tasted terrible, so I tossed that and went with water.)<br />
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<div id="volume_or_weight" style="background-color: white; font-family: "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif; font-size: 12px;">
<div id="v_ingredients" style="display: inline;">
<div class="recipe-ingredients" id="IngredientSet">
<h3 id="IngredientHeading" style="font-size: inherit; margin: 0px;">
Cake</h3>
<ul class="ingredient-list" style="list-style: none; margin: 0px 0px 0.4em; padding: 0px 0px 0px 0.8em;">
<li id="IngredientLine" style="margin: 0.2em 0px;">2 1/2 cups <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=3005" style="color: black; text-decoration-line: none;">King Arthur Unbleached All-Purpose Flour</a></li>
<li id="IngredientLine" style="margin: 0.2em 0px;">2 tablespoons <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=13158" style="color: black; text-decoration-line: none;">gingerbread spice</a>; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1/2 teaspoon salt</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1/4 teaspoon baking soda</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1 teaspoon baking powder</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">3/4 cup (12 tablespoons) unsalted butter, at room temperature</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1 1/2 cups brown sugar, packed</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">2 large eggs</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1/2 cup molasses</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1 cup water</li>
</ul>
</div>
<div class="recipe-ingredients" id="IngredientSet">
<h3 id="IngredientHeading" style="font-size: inherit; margin: 0px;">
Glaze</h3>
<ul class="ingredient-list" style="list-style: none; margin: 0px 0px 0.4em; padding: 0px 0px 0px 0.8em;">
<li id="IngredientLine" style="margin: 0.2em 0px;">1/3 cup rum or water</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">1/2 teaspoon <a href="https://www.kingarthurflour.com/recipes/detail.jsp?id=13158" style="color: black; text-decoration-line: none;">gingerbread spice</a>; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon</li>
<li id="IngredientLine" style="margin: 0.2em 0px;">3/4 cup granulated sugar</li>
</ul>
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<div class="recipe-instructions" id="directions" style="background-color: white; border-top: 1px dashed silver; font-family: "Helvetica Neue", Arial, Helvetica, Geneva, sans-serif; font-size: 12px; margin: 10px 10px 0px 0px; padding-top: 10px; width: 443.516px;">
<h2 style="font-size: inherit; margin: 0px;">
Directions</h2>
<ol class="recipe-instrux-ol" id="InstructionSection" style="list-style: none; margin: 0px 0px 0.4em 10px; padding: 0px 0px 0px 0.8em;">
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">In a separate bowl, beat together the butter and sugar until fluffy.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Pour the batter into the prepared pan, smoothing the top.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.</span></li>
<li class="recipe-instrux-li" id="InstructionSet" style="list-style-type: decimal; margin: 3px 0px 8px;"><span id="Instructions">Brush the cake with the glaze, and allow it to cool completely before serving.</span></li>
</ol>
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com2tag:blogger.com,1999:blog-4279311869237231755.post-59604308761855781902017-12-22T12:19:00.001-05:002017-12-24T11:46:25.851-05:00Family Chocolate Cake Recipe<div class="separator" style="clear: both; text-align: center;">
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This Family Chocolate Cake recipe is not my family's -- it belongs to the Wenzel family whose son Ryan worked for me a few years ago. It was passed down from Ryan's paternal grandmother and the go-to cake for all family birthdays. After he shared the recipe, I baked one for his farewell party. Although it was delicious, and a big hit, I never got around to blogging about it. Until now.<br />
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We celebrated my niece Jessica's birthday last weekend because it happened to fall on Honeyball Day, our family tradition where we make strufoli, an Italian confection from my husband's childhood. I'm not a fan, but it's a fun day. However, I am a big fan of this old-fashioned chocolate cake with white frosting, also called "gravy" frosting. You'll see why below.<br />
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Start by melting the butter and chocolate in water.<br />
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When it's smooth, remove from the heat and let it cool to room temperature. Because chocolate is the star, it's better to use good quality (i.e., not a supermarket brand) chocolate. I used Scharffen Berger, one of my favorites. <br />
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Next, start the batter. It really couldn't be easier.<br />
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Add the chocolate mixture to the batter and incorporate.<br />
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After adding the dry ingredients and sour cream, pour the batter into greased and floured pans.<br />
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Remove from the oven, cool on a rack for about ten minutes, then turn the cakes out from the pan to completely cool. Ryan once skipped this important step, and frosted a warm cake, with rather unfortunate consequences.<br />
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While the cake is cooling, begin the frosting. It uses flour (!)) which is why it is often referred to as gravy icing. It's a very old recipe and one that should be returned to the American frosting repertoire. I screwed this up the first time by overcooking the flour and water mixture. You want it to be thickened, but not so much that it congeals, as below. Lesson learned.<br />
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Cream the butter and sugar, then add the cooled "gravy" mixture and continue beating until light and fluffy.<br />
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Frost the cake. As you can see at the top, this didn't make quite enough frosting to completely cover two nine-inch layers, so I made a naked cake, all the rage these days. However, if you plan to do so, even off the cakes completely (cut the domes flat) so the side frosting doesn't gather in the gap.<br />
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Wenzel Family Chocolate Cake and White Icing<br />
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Production notes: I followed this recipe exactly, except I substituted butter for the margarine. I baked it in two nine-inch round pans -- but didn't have enough frosting. If you want to fully frost a two-layer cake, increase the frosting amounts by 50 percent. I baked the cakes for 25 minutes. Check for doneness at 20 minutes by inserting a toothpick into the centers. (Also, Ryan just let me know that the original recipe calls for semisweet chocolate, though the unsweetened works fine.)<br />
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The birthday girl, Jessica, below. Not only was she elected to the Alpha Omega honor society in medical school, and matched to her first choice for residency, she is about to become chief resident in pediatrics (a specialty that will be very welcome in our family in a few months!), and plans to follow with a fellowship in pediatric intensive care.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com3tag:blogger.com,1999:blog-4279311869237231755.post-7302364197898000912017-12-15T09:40:00.000-05:002017-12-15T09:40:24.591-05:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
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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.<br />
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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.<br />
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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.<br />
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Start by creaming the butter with sugar, adding the eggs...<br />
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and adding the dry ingredients until a dough forms.<br />
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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.<br />
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After removing the dough from the refrigerator, roll the dough into small balls.<br />
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Then roll each ball around in a small bowl filled with cinnamon and sugar.<br />
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Place on a parchment-lined baking sheet. I pressed each cookie a bit.<br />
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The students, below, with the cookies. (Though it was the last class, they still had to submit their final exam!)<br />
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Below is the recipe card and below that is the method I used.<br />
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Snickerdoodles<br />
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1 c. butter (at room temperature)<br />
1 1/2 c. sugar<br />
2 eggs<br />
1 t. baking soda<br />
2 t. cream of tartar<br />
2 3/4 c. all purpose flour<br />
1/2 t. salt<br />
1 1/2 T each of sugar and cinnamon<br />
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In a large mixing bowl, cream the butter and sugar until light and fluffy.<br />
Add the eggs, one at a time, combining well.<br />
Mix the baking soda, cream of tartar, flour and salt in a separate bowl, blending well.<br />
Add dry ingredients to the large mixing bowl and combine. (Do not overmix; this will result in a tough cookie.)<br />
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Refrigerate dough until firm enough to handle.<br />
Combine the sugar and cinnamon in a small bowl.<br />
Roll dough into teaspoon size balls and then roll each in the sugar and cinnamon.<br />
Bake at 350 F for 8 to 10 minutes. Check underside of cookies -- if they're golden brown, they're done.<br />
<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com1tag:blogger.com,1999:blog-4279311869237231755.post-52252006973963408562017-11-21T09:33:00.001-05:002017-11-21T09:33:54.963-05:00Impossible Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
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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! <br />
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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.<br />
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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.)<br />
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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.<br />
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You'll need to grease a nine-or 10-inch pie pan. Spraying it with Pam, or similar, is the easiest method.<br />
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.<br />
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When a tester comes out clean, remove from the oven and let cool.<br />
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Serve and enjoy. It's better with whipped cream, as is nearly everything else in life.<br />
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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.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-32584175468664336722017-11-18T08:59:00.002-05:002017-11-18T08:59:32.459-05:00Corn Bread<div class="separator" style="clear: both; text-align: center;">
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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. <br />
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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.<br />
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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.<br />
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Start by sifting the dry ingredients together.<br />
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Stir in the wet ingredients until they're well combined and...<br />
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smooth, like this. A spoon works fine -- no need for any modern-day machines.<br />
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Pour the batter in a greased pan and smooth until it reaches the edges.<br />
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Bake until the top is golden and the edges just begin to come away from the sides of the pan.<br />
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Turn out, cut and enjoy.<br />
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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.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com1tag:blogger.com,1999:blog-4279311869237231755.post-63520651738917192382017-11-16T07:23:00.001-05:002017-11-16T07:23:50.300-05:00Fresh Cranberry Cookies<div class="separator" style="clear: both; text-align: center;">
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'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.<br />
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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.)<br />
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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...<br />
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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 <strike>plate </strike>cutting board.<br />
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The recipe calls for two teaspoons of orange juice and, having none the house, I just juiced half an orange (and drank the extra!).<br />
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Make sure your butter is at room temperature, and beat it with the sugars. Add the milk, juice and egg and combine.<br />
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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.<br />
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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.<br />
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Bake for about 10 minutes and cool on racks.<br />
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Production notes: I followed the recipe exactly, using pecans for the nuts. The SIL, who adored these cookies, suggested gilding the <strike>lily</strike> berry by adding white chocolate to the batter. I will try that next time, Josh!<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com2tag:blogger.com,1999:blog-4279311869237231755.post-35663550051556269552017-10-08T08:56:00.000-04:002017-10-08T08:56:06.183-04:00Grasshopper Pie<div class="separator" style="clear: both; text-align: center;">
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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.)<br />
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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.)<br />
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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.)<br />
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Begin with chocolate wafers for the crust.<br />
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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.<br />
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Next, melt the marshmallows with the milk in a double boiler (or in a bowl set atop a saucepan of simmering water.<br />
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When melted, stir in the creme de cocoa and creme de menthe.<br />
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Pour the mixture into the crust, smoothing out the top. <br />
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Add the reserved crumbs to decorate the top. Refrigerate for several hours.<br />
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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.<br />
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Family members enjoying the pie at our annual Jersey shore rendezvous last month.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-51269237645940981652017-08-05T11:44:00.001-04:002017-08-05T11:44:21.539-04:00Pistachio Watergate Cake with Cover Up Frosting<div class="separator" style="clear: both; text-align: center;">
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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!)<br />
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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).<br />
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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.<br />
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First, the essential nuts. I used walnuts, but pecans would also be lovely.<br />
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Just dump all the ingredients in a mixing bowl, after beating the eggs separately, and combine.<br />
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The batter will look like this.<br />
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Spoon it into a well-greased bundt pan.<br />
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Bake until the edges of the cake just being to pull away from the sides of the pan.<br />
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Let it cool in the pan a bit, and turn it out onto a rack.<br />
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Start the cover up frosting. I mixed all ingredients together first, then added the sour cream.<br />
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Make sure the cake is cool before frosting. I had tons left over, btw.<br />
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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.<br />
If you want to make this cake without processed ingredients, please see the wonderful book <a href="https://www.amazon.com/Vintage-Cakes-Timeless-Recipes-Cupcakes/dp/1607741024" target="_blank">Vintage Cakes </a>by Julie Richardson, who features a from scratch version of Watergate Cake with Impeachment Frosting.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com6tag:blogger.com,1999:blog-4279311869237231755.post-4609208844066714452017-05-13T12:57:00.000-04:002017-05-13T12:57:42.433-04:00Ruth Hamilton Cookies<div class="separator" style="clear: both; text-align: center;">
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If you yearn for a crisp coconut brown sugar cookie, then these are your ticket to happiness. I didn't love them (I like chewier cookies) yet found them very, very addicting.<br />
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You can feed this habit with ease -- Ruth Hamilton (whoever she was/is) created a recipe that can be put together quickly and simply. You just need the simple ingredients, a wooden spoon and a saucepan.<br />
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I found this vintage recipe in a large binder filled with family recipes dating back to about 1920. As you can see at the end of the post, a younger generation family member carefully copied the original recipe, and may others. (Somehow this family treasure trove ended up on eBay. So much for tradition.)<br />
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These cookies are a dream to make. Butter is melted, sugar is added, and the rest of the ingredients are simply added to the saucepan.<br />
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Adding the eggs and vanilla smooths this out.<br />
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After the liquid mixture cools, the dry ingredients are introduced.<br />
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Mix it all together very well.<br />
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You can drop these cookies from a teaspoon or, as I did, scoop them with a small cookie scoop (or roll the dough in your hands).<br />
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Bake and watch them disappear.<br />
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Here's the original recipe, and below that, the recipe copied over by a daughter or granddaughter.<br />
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Production notes: I followed this recipe exactly, but used half light brown and half dark brown sugar (mostly because that's what I had on hand). Using light brown sugar will make the cookies lighter in color. I used old-fashioned oats, and Angel Flake coconut. And butter, of course, instead of shortening.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com2tag:blogger.com,1999:blog-4279311869237231755.post-84755225895015776872017-05-02T09:11:00.000-04:002017-05-02T09:11:27.677-04:00Pizza for Dessert!<div class="separator" style="clear: both; text-align: center;">
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This recipe is a pure fun -- and delicious -- trompe l'oiel of a dessert. Wish I'd made it for April Fool's Day, but didn't want to wait 11 months to post this. It's that good. It is also very, very easy and would be a delightful baking project with children. The vintage recipe is from a collection I purchased on eBay last year.<br />
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Start by making the crust, which is much easier than pie (or pizza pie) crust. Melted butter is simply stirred into some flour and confectioner's sugar.<br />
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Blend the mixture until it holds together.<br />
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Then simply pat it into a greased baking pan. I used a springform pan so it would be uniform and easily removable, but I think free form would work fine. And maybe look a bit more authentic.<br />
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Bake until the edges are slightly brown. Cool.<br />
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Next make the "cheese" topping by mixing softened cream cheese with sweetened condensed milk and lemon juice.<br />
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It's best to use a hand mixer for this task. I spread the mixture on the crust and refrigerated it for 30 minutes to firm it up, as I feared the strawberry mixture would bleed into the soft "cheese."<br />
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You can start the strawberries at any time. I bought a bag of whole frozen strawberries (I think it was either 12 or 15 ounces) and put them in a saucepan to cook down. I then added the cornstarch -- big mistake. I learned the hard way that adding dry cornstarch to hot liquid results in small white balls of starch, which need to be picked out one-by-one. The way to do this is to make a slurry -- dissolve the cornstarch in a small amount of liquid -- and then add it.<br />
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Cornstarch slurry added to the strawberries, below. I used a potato masher to break down the berries so the mixture would more closely resemble tomato sauce.<br />
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Place the "cheese" on the crust, top with the "sauce" and add some dollops of "cheese" on top. Dot with fresh mint leaves and enjoy.<br />
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Enjoy a slice! And share the rest.<br />
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Production notes: I followed this recipe exactly, and used a 9 inch springform pan. Next time, I might try to simply pat the crust on a parchment-lined cookie sheet and go free form. Make sure the cream cheese is at room temperature, and make a slurry before adding the cornstarch to the strawberries. <br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com1tag:blogger.com,1999:blog-4279311869237231755.post-42617840030333078392017-04-30T08:23:00.001-04:002017-04-30T08:23:16.537-04:00One Egg Cake and Creamy Fudge Frosting<div class="separator" style="clear: both; text-align: center;">
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My obsession with simple everyday cakes is more than a recipe quest. Instead it's a search for an idealized 20th century America, one I know is more rooted in fantasy than reality. I'm not the only one trying to recapture a false nostalgia of pies cooling on the window sill, a cake quickly made for a Sunday supper. Just listen to the yearning in <a href="http://www.nelliemckay.com/" target="_blank">Nellie McKay</a>'s wonderful <i><a href="https://www.youtube.com/watch?v=7GfL8tBjXeY" target="_blank">I Want to Get Married</a>. </i> And I would venture to say that Trump's Make America Great slogan is intended to evoke a version of this same thing -- the heteronormal nuclear family enjoying the middle-class privilege of post WW II America. But much of it was an illusion.<i> </i>The reality is/was probably more like Patty Griffin's <a href="https://www.youtube.com/watch?v=2HC7KABegj0" target="_blank">Making Pies</a>, a mournful song about factory work (albeit at Table Top Pies) following the wartime death of a boyfriend.. Or the domestic violence and alcoholism in the film <a href="http://www.imdb.com/title/tt0406158/-" target="_blank">The Prize Winner of Defiance Ohio</a>. Or the truth about women's work in this <i><a href="https://www.nytimes.com/2017/04/28/opinion/sunday/are-women-allowed-to-love-their-jobs.html?ref=opinion&_r=0" target="_blank">New York Times</a></i> opinion piece.<br />
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Politics and nostalgia aside, no one can argue with a good cake recipe. And this one egg cake ticks all the boxes. Quick, easy, delicious. And I found a vintage chocolate frosting -- equally easy -- that pairs beautifully with this cake.<br />
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There were no instructions on the vintage recipe card, which probably dates from the early 1940s. One egg cakes were quite popular then, given wartime shortages.<br />
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Here's the method I used. Beat the butter, add the sugar and egg.<br />
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Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.<br />
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The batter is very thick, so spread it to the edges of the pan using an offset spatula, a butter knife or the back of a spoon.<br />
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Bake until it is very light brown. This cake bakes quickly and is very dry if overbaked. (I did that the first time.)<br />
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Remove the cake from the pan after about ten minutes, turning it out onto a rack.<br />
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This creamy fudge frosting is as easy as the cake, and just as delicious. Combine sugar, milk, cocoa and butter in a sauce pan and bring to a boil. Remove from the heat, add some vanilla and mix with a beater until it thickens and reaches frosting consistency. Make sure the cake is completely cool before frosting.<br />
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I put the boiled frosting into a bowl before beating it. It got a bit too stiff while I was waiting to use it, but I just added a bit of cream and beat it again.<br />
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Production notes: I followed the top recipe and the method I used is below. The week before I had made the large cake recipe which I don't recommend (or else I overbaked it). See the end of this post for pictures. For a two layer cake, I would simply double the "small cake" recipe. This cake does not brown much and it's very easy to overbake. I started checking it at 15 minutes.<br />
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Production notes: I followed this exactly, and added one teaspoon of vanilla. If it sits before frosting the cake, it will become stiff. Just add some cream or milk and beat again. This makes enough for one single layer cake. I didn't frost the sides, just put a generous layer of frosting on top.<br />
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One Egg Cake<br />
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Preheat oven to 350F<br />
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2 c. all purpose flour<br />
2 tsp. baking powder<br />
1/4 t. salt<br />
1 c. sugar<br />
1/2 c. butter (one stick), softened<br />
1 egg<br />
3/4 c. milk<br />
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Grease and flour an 8 or 9 inch round or square pan.<br />
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Combine four, baking powder and salt in a bowl and set aside.<br />
Beat butter and sugar together until light and fluffy.<br />
Add egg and mix well.<br />
Alternately add flour mixture and milk, beginning and ending with the flour.<br />
Combine mixture (but don't overbeat).<br />
Spoon batter into prepared pan and smooth top.<br />
Bake about 20 - 30 minutes, checking frequently so cake doesn't overbake.<br />
Remove from oven (top will only be very light brown).<br />
Cool in pan for 10 minutes, then turn out on a rack to cool.<br />
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First time I made this, was for a dinner party. It did not work out well, but my guests, below, were very polite. Jim, Paul, Kris and Karin "enjoying" the dry cake.<br />
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Slice of cake.<br />
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Whole cake, frosted with a modern ganache, which saved the whole thing.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com4tag:blogger.com,1999:blog-4279311869237231755.post-50996993734333904952017-04-09T08:51:00.000-04:002017-04-09T08:51:33.724-04:00Classic Pound Cake<div class="separator" style="clear: both; text-align: center;">
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With just five simple ingredients, you can easily create this moist and delicious old-fashioned pound cake from a vintage recipe. Pound cake, so named because it originally called for one pound of each ingredient, is a perennial favorite, and one that has survived the years. Most modern recipes gild the lily with sour cream, milk or any number of other flavorings and additions. As good as those are (and who doesn't like variety?), this classic version is rather perfect.<br />
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Here's the <i>mis en place </i>for the recipe. Flour, butter, eggs and sugar. (Also, vanilla and a pinch of salt, which I forgot to photograph.)<br />
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Start by beating the butter and sugar. Add the eggs one at a time.Add the flour, a pinch of salt and vanilla -- and that's it!<br />
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Spoon the batter into a greased bundt pan.<br />
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Smooth it with an offset spatula, a butter knife or the back of a spoon.<br />
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Bake for about 45 minutes. The top will look underbaked, but you can tell it's done by the way the cake is separating from the sides.<br />
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Let it cool in the pan for about ten minutes. Then run a knife around the edges to loosen it, turn it out on a rack, and tap the top until the cake releases.<br />
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The cake has a nice crumb.<br />
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Production notes: Have the butter at room temperature, and beat it well. Add the sugar and beat the mixture until it's light and fluffy before adding the eggs. I also added the vanilla to the butter-sugar-eggs mixture, instead of after the flour. The first time I made this (see below), I sprayed the pan with Pam and overbaked it, which resulted in a broken cake. This time, I greased the pan with Crisco -- not sure that made a difference.<br />
It is essential not to overbake this cake. Don't go by the color, but do test with a skewer.<br />
I also made an quick icing -- put some confectioner's sugar in a bowl, and add liquid (milk, cream, water or lemon juice) and mix to the desired consistency.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-84184663388683272232017-04-02T18:05:00.000-04:002017-04-02T18:05:10.064-04:00Bee's Matzo Meal Bagels<div class="separator" style="clear: both; text-align: center;">
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I didn't have to look far for this vintage recipe card -- it's from my mother Bee's collection. She wasn't a particularly good cook or baker, but she made dinner six nights a week without fail and always made special food for holidays, these Matzo Meal Bagels among them.<br />
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I'm not fan of food hacks that use a substitute to imitate the real thing (Tofurkey, for instance), but even during Passover, some people will insist upon bagels, I suppose. And they are handy if observant folks need to have a sandwich during the holiday.<br />
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Even those these are called "bagels" they resemble them only in shape, not in texture or flavor. But, they are pretty good and take but minutes to make. The outside is crispy, while the inside is soft. My son-in-law said they taste like matzo balls, which is pretty accurate, since they have the exact same ingredients.<br />
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Let's get started. Mix the dry ingredients (matzo meal, salt and sugar) in a bowl.<br />
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Add the boiling liquid all at once, mix well, and add the eggs one at a time, mixing well after each addition.<br />
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Let the batter stand for about 15 minutes. Then, with greased, wet or gloved hands, form balls. Place on a greased or parchment-lined baking sheet.<br />
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Flatten each ball slightly, and use your index finger to create a center hole.<br />
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Bake for about 40 to 50 minutes, until the tops are golden brown.<br />
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Cool and serve.<br />
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Below is Bee's very stained recipe card, with rather incomplete instructions. Below that, is the recipe written out.<br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">Matzo Meal Bagels</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">Preheat oven to 350F</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">2 c. matzo meal</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">1 c. water</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">1/2 c. vegetable oil</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">dash salt (up to 1 t.)</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">2 T sugar</span></div>
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<span style="font-family: "Times New Roman", serif;">4 - 5 eggs</span></div>
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<span style="font-family: "Times New Roman", serif;"><br /></span></div>
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<span style="font-family: "Times New Roman", serif;">Combine the matzo meal, salt, and sugar in a bowl. </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">Bring the oil
and water to a boil and add to the matzo meal mixture. Stir well
to combine. </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">Add eggs,one at a time, mixing well after each addition. (I used four eggs, as the batter seemed too wet to accommodate an additional egg.)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif;">Let batter stand for 15 minutes.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman", serif;">With oiled hands, shape into balls and place on a greased or
parchment-lined cookie sheet.<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">Pat each ball down slightly, and using a greased finger, insert
it into the middle of the roll, moving it around to create a hole in the
center. </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-left: 12.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman", serif;">Bake at 375°F for 40-50 minutes.<span style="color: #444444; font-size: 10pt;"><o:p></o:p></span></span></div>
Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com4tag:blogger.com,1999:blog-4279311869237231755.post-42429804723983323832017-04-02T09:06:00.001-04:002017-04-02T09:06:58.415-04:00Carol's Raw Apple Cake<div class="separator" style="clear: both; text-align: center;">
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This isn't a pretty dessert, and I was about to classify it among my many recent vintage recipe fails, until my son-in-law was crestfallen that, after eating one slice, there was no more left. Even the DS liked it. And so, with those endorsements, I bring you a simple raw apple cake. It is brimming with apples and is super moist as a result. It also takes just 15 minutes to make, and is super low-tech -- you only need two bowls, a spoon, a knife and a baking pan.<br />
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It's not apple season, but I wanted to bake a quick treat for the lovely workers in my house and I was a bit short on ingredients -- until I spied two apples in the fruit bowl. It was meant to be.<br />
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Start by peeling and chopping some apples.<br />
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Next, mix the wet ingredients -- just oil and eggs.</div>
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Combine the dry ingredients in a separate bowl.</div>
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Add the dry ingredients to the wet, and stir in the apples and some nuts.<br />
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Spoon the batter into a greased pan and push to the edges. The batter is very thick.<br />
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Bake, cool and enjoy.<br />
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Production notes: I halved this recipe, using 1/4 c. oil, because I didn't have enough apples. I used an 8 x 8 inch pan. The batter was so thick and dry, that I added about 1/4 cup of water to make sure it held together. The only nuts I had -- slivered almonds -- worked just fine.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-79164493736577428592017-03-14T09:36:00.000-04:002017-03-14T09:40:13.497-04:00Upside Down Chocolate Meringue Pie <div class="separator" style="clear: both; text-align: center;">
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I'm thrilled to present -- on Pi Day, yet -- the most unusual pie I've ever encountered. Unlike <i>every other</i> chocolate meringue pie, where the custard is chocolate, this one turns convention upside down. The custard is vanilla and the meringue is chocolate. Search as I may, I could not find one other example of this. The recipe is vintage, probably c. 1940s. If not for the housewife recording (and possibly inventing) this gem, this recipe would be lost to history. Which would be a shame, because it is soooo delicious.<br />
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This upside down chocolate meringue pie is light, airy, rather addicting and pretty easy to make.<br />
Below are most of the ingredients you need.<br />
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Start the crust by making graham cracker crumbs in a food processor or by placing the grahams in a plastic bag and crushing them with a rolling pin (or wine bottle). Add the melted butter.<br />
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Combine the mixture and place in a nine-inch pie plate.<br />
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Press the mixture into the pan.<br />
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Next, separate the eggs. Because the egg whites (for the meringue) are not cooked, I recommend using non-factory eggs, like those from the farmer's market.<br />
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Start the vanilla custard. The lumps of flour will disappear as the cooking proceeds.<br />
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If you're not sure your custard is silky smooth, then push it through a strainer for extra insurance.<br />
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The cooked custard, below. Not sure why it looks so yellow in this photo.<br />
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Fill the cooled pie shell with the custard, and begin the chocolate meringue.<br />
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Whip the egg whites until stiff and gradually add the confectioner's sugar.<br />
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Fold in the melted chocolate carefully and spread over the custard. Be sure to reach the edges.<br />
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Tada! One indication that this is a vintage recipe is that proportions are modest. Neither the filling nor meringue are "supersized."<br />
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The pie kept well in the refrigerator for two days!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpB5xlLTJFOk5pVs7Uxodrci5iXZoTG3XZlN4fS4oegh5HzF1yGulteFIGw_6WaBjqF5ddihE3UI_FQ1-_7mJVW3hXjJPSY15vp02TG2v10i-PaWXinJD_2Vt5xdNfYn08u4eVbq4RMA/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpB5xlLTJFOk5pVs7Uxodrci5iXZoTG3XZlN4fS4oegh5HzF1yGulteFIGw_6WaBjqF5ddihE3UI_FQ1-_7mJVW3hXjJPSY15vp02TG2v10i-PaWXinJD_2Vt5xdNfYn08u4eVbq4RMA/s640/pie.jpg" width="640" /></a></div>
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Production notes for the crust: I used butter, but Nucoa is a margarine that first appeared in the 1930s, and is still available but with a different formulation. There's even a Facebook page called Bring Back Original Nucoa (which was dairy and lactose-free). I had to bake the crust about seven minutes, instead of five.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDU_cDfBmk9jqASIvewCynktXc0YeWFkI1IyhjNcVA0pAQ5TkGVY3WBd6N4m5r3N1ErHZVFhNPqZWrHL6m9q5FU1KlH7duCKsWtpwAUmsl8IyJ-EtINjaNPLfJFaZtjhRP_dKbDoSadE/s1600/Image+%252831%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDU_cDfBmk9jqASIvewCynktXc0YeWFkI1IyhjNcVA0pAQ5TkGVY3WBd6N4m5r3N1ErHZVFhNPqZWrHL6m9q5FU1KlH7duCKsWtpwAUmsl8IyJ-EtINjaNPLfJFaZtjhRP_dKbDoSadE/s640/Image+%252831%2529.jpg" width="640" /></a></div>
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Production notes for filling: To achieve success, you need to beat the egg yolks slightly and temper them. This simply means that you place a small amount of the hot custard into the eggs while stirring to warm them before to the very hot custard. If you just added them, you'd have scrambled egg yolks. Although the instruction wasn't there, I stirred the vanilla into the custard at the very end.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzl0lN5hdW3UhWdaqe21nZvac-u2dU9PGmqoQTqyvMqqcKQCM31cOhCauUhxWPXu4UBz9sQY4CuZfbf3tyRGQF7SKQxLkZ1nMXkLZa_Pv3oL1WNKr2o83RgXyuAh-B2a_8eYYDYJ42ovs/s1600/Image+%252832%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzl0lN5hdW3UhWdaqe21nZvac-u2dU9PGmqoQTqyvMqqcKQCM31cOhCauUhxWPXu4UBz9sQY4CuZfbf3tyRGQF7SKQxLkZ1nMXkLZa_Pv3oL1WNKr2o83RgXyuAh-B2a_8eYYDYJ42ovs/s640/Image+%252832%2529.jpg" width="640" /></a></div>
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Production notes for filling: I always use cream of tartar when beating egg whites, which prevents overbeating. I think salt serves the same purpose, though. Fold the melted chocolate very carefully into the egg whites to prevent them from deflating. I used a plastic spatula for this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uq97rxfw0eiBshEmP511TVKaYuJIlycvV5jspfzytGZERLxUNOhbBRG7no_rhKu3MKoHH-nHG1Age6m7hI65BJXnmHSJUNkryr739cprpJAIn3O-h99lGO9zseXN9irAxW06J3mESmY/s1600/Image+%252833%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uq97rxfw0eiBshEmP511TVKaYuJIlycvV5jspfzytGZERLxUNOhbBRG7no_rhKu3MKoHH-nHG1Age6m7hI65BJXnmHSJUNkryr739cprpJAIn3O-h99lGO9zseXN9irAxW06J3mESmY/s640/Image+%252833%2529.jpg" width="640" /></a></div>
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This pie was enjoyed with some of the fine people renovating my house, like Zeke, a <a href="https://www.youtube.com/watch?v=1c1cHhmsMxQ" target="_blank">musician</a> and cabinetmaker who worked on my beautiful new closet, designed by <a href="http://robertkalka.com/" target="_blank">Robert Kalka</a>.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com1tag:blogger.com,1999:blog-4279311869237231755.post-48867394193002520162017-03-11T08:34:00.005-05:002017-03-11T09:01:36.111-05:00Hamantashen <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrI0cfT8wtm0W1Jngrcgwi1nGYbvIjoBFrTVcKKqGodif_0vd6y9OPtUMSTLEc8lBjEXZQMUex7q4mHnB3TB7PfuMfTPQPGmqtVLsaZMW8DhujrUwe6FhkN2hmpq7XnfHFjfRMI04qd4/s1600/money+shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrI0cfT8wtm0W1Jngrcgwi1nGYbvIjoBFrTVcKKqGodif_0vd6y9OPtUMSTLEc8lBjEXZQMUex7q4mHnB3TB7PfuMfTPQPGmqtVLsaZMW8DhujrUwe6FhkN2hmpq7XnfHFjfRMI04qd4/s640/money+shot.jpg" width="640" /></a></div>
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It's Purim and time to make the hamantashen, filled cookies designed to symbolize the defeat of Haman, an enemy of the Jewish people. They appear in bakery cases all over NYC this time of year, and are beloved by tribe members and others. And homemade ones abound -- people who rarely bake the rest of the year are known for making these triangular treats.</div>
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So I made them, using a c. 1960s recipe in the Temple Israel (of Akron) Synagogue Sisterhood Cook Book. </div>
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Dear readers, I will probably never make them again. The dough was difficult to work with and the process was rather tedious. Everyone who tried them loved the cookies, though, so there was that. And the dough is rich and delicious.</div>
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So for those of you interested, hang on to your three-pointed hats and let's get started. Place all the ingredients in a large bowl. I misread the instructions and did not beat the egg yolks with the sour cream first, but it didn't seem to matter in the end. And I saved a step.</div>
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Mix until it forms a dough.<br />
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Form the dough into a couple of spheres and refrigerate until firm, usually an hour or two.<br />
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Roll out on parchment paper or a lightly floured surface. I sandwiched the dough between to sheets of parchment. Using a 2.5 or 3-inch cookie cutter, make the circles. At this point, I refrigerated the sheets of cutouts to firm up again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bUZSVW96scfAfYIHcJckkAClbvFxF6MrZN-ufFplKHIliLw2Pm3JLGE7nRDbc-L8FbWSr0b2DN5rTYrXwETWJQUQkYjjj9RbElHxYLj5sXpD3PKVL0LhWhnxGj_upDnuNYDQ7DPDNvQ/s1600/cut+outs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bUZSVW96scfAfYIHcJckkAClbvFxF6MrZN-ufFplKHIliLw2Pm3JLGE7nRDbc-L8FbWSr0b2DN5rTYrXwETWJQUQkYjjj9RbElHxYLj5sXpD3PKVL0LhWhnxGj_upDnuNYDQ7DPDNvQ/s640/cut+outs.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMXEFy_EdC1-sVmXL3fEfh-914gAZoYef4yZWjbOtZZ2-tzhxzq2o6lYLumW8lhMYLs-ygWs6NBrMo3MY31ABOAAZzrhhr3PL_VUk82e7C2UNxuAAWcZ832S1xRXFg2F1HUbib_xW_Ms/s1600/circles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMXEFy_EdC1-sVmXL3fEfh-914gAZoYef4yZWjbOtZZ2-tzhxzq2o6lYLumW8lhMYLs-ygWs6NBrMo3MY31ABOAAZzrhhr3PL_VUk82e7C2UNxuAAWcZ832S1xRXFg2F1HUbib_xW_Ms/s640/circles.jpg" width="640" /></a></div>
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There are many fillings for these cookies. I used prune lekvar because I happened to see it while shopping at Pomegranate, an upscale Kosher restaurant in Brooklyn.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9JNd45jZRqqLQO-0wKy4hCzzC-L-ibPdVrkI6h04S9ustZXx47AAto9CoswgwPHOlmcnzSEPTeI4-VNXLLFF4s-pAaXq0I6y74Q1ma_LLCjMHmMpD9IrtV6bzVeMP5Izh-Z7EgvastQ/s1600/lekvar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9JNd45jZRqqLQO-0wKy4hCzzC-L-ibPdVrkI6h04S9ustZXx47AAto9CoswgwPHOlmcnzSEPTeI4-VNXLLFF4s-pAaXq0I6y74Q1ma_LLCjMHmMpD9IrtV6bzVeMP5Izh-Z7EgvastQ/s640/lekvar.jpg" width="600" /></a></div>
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Place a teaspoon, or less, of filling in the center of each cookie.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaghRwh8ScgcIKtx6oDDUuRSWjbcXnoH2A-1PTXLXuJ2QoBX_aL39zolt40zYkPNJM8GsDahSyuSo7IlUBkOtri-e_vpX_zBDIGeOS8KlrOYVRklqFQY_QcDMVmpOwrb1xs90FsyyyoRQ/s1600/w+lekvar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaghRwh8ScgcIKtx6oDDUuRSWjbcXnoH2A-1PTXLXuJ2QoBX_aL39zolt40zYkPNJM8GsDahSyuSo7IlUBkOtri-e_vpX_zBDIGeOS8KlrOYVRklqFQY_QcDMVmpOwrb1xs90FsyyyoRQ/s640/w+lekvar.jpg" width="640" /></a></div>
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There are many ways to create the triangle shape. At first, I used the old-fashioned one, below, of pinching the sides together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKztt5z1WQrzTEdvKZNI_RjkjldStVOXdrCBn4P32_-IXaebovu0SqO6cYVEbcmFyl4Jy9sccXAezgBoIHwaJXF_BOTzyuBQzyZhXCCQBoU6KDJxSunPAsN1KBrqzhjrpj2nve56RMi08/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKztt5z1WQrzTEdvKZNI_RjkjldStVOXdrCBn4P32_-IXaebovu0SqO6cYVEbcmFyl4Jy9sccXAezgBoIHwaJXF_BOTzyuBQzyZhXCCQBoU6KDJxSunPAsN1KBrqzhjrpj2nve56RMi08/s640/cookie.jpg" width="640" /></a></div>
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Brush the formed cookies with egg white before baking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRCKGbSBwvLSA0m14E0T3mAhaUtC306FUfZq-wLbqhwo_TMf8wOx5unZFUDsl1GSSgCkArJLWEEXVGuBR4Tn3VE_hoQAc1KKLtHdUMfn-menaT5cIILYeDojSh_ecPYZF70v2khz4SWY/s1600/sheet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRCKGbSBwvLSA0m14E0T3mAhaUtC306FUfZq-wLbqhwo_TMf8wOx5unZFUDsl1GSSgCkArJLWEEXVGuBR4Tn3VE_hoQAc1KKLtHdUMfn-menaT5cIILYeDojSh_ecPYZF70v2khz4SWY/s640/sheet.jpg" width="640" /></a></div>
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But my first batch was a fail. See how many opened up?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfSoir9KDOO5ct6-U1qyu_ZhFo4kld5CKUZuyk0eRw-7Ep_WgNIoR_wKs93C_Ulq9In6bjEO-lPHopNT5_gt_yeSVU7n45QBfYZ1Pj6l3-cp2H-EbegGo1syZImXYatsPGOpm-5NC8YY/s1600/fail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfSoir9KDOO5ct6-U1qyu_ZhFo4kld5CKUZuyk0eRw-7Ep_WgNIoR_wKs93C_Ulq9In6bjEO-lPHopNT5_gt_yeSVU7n45QBfYZ1Pj6l3-cp2H-EbegGo1syZImXYatsPGOpm-5NC8YY/s640/fail.jpg" width="640" /></a></div>
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But then I discovered a webpage on how to make them perfect. You can see it <a href="http://toriavey.com/how-to/2012/03/how-to-make-perfect-hamantaschen/" target="_blank">here</a>. In the tutorial, Tori Avery demonstrates a folding technique. You can see how much better my second batch looked following those instructions. (There was no third batch, as I ate the dough raw for dinner!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvNwOP8Ee5U9EDUpzU08Cq7mbbuSoSKDntD588cfrwz2lqrr93xX0k9A5THCw0mKFVt5YC7j9G1mH8IILCzmUMl_w4x5cCTC3QC8_Srj1kMiFfeH7UJIYGjUeOMXQ3qg6KmQDpkrwkKs/s1600/hamentashen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvNwOP8Ee5U9EDUpzU08Cq7mbbuSoSKDntD588cfrwz2lqrr93xX0k9A5THCw0mKFVt5YC7j9G1mH8IILCzmUMl_w4x5cCTC3QC8_Srj1kMiFfeH7UJIYGjUeOMXQ3qg6KmQDpkrwkKs/s640/hamentashen.jpg" width="640" /></a></div>
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Production notes: I halved this recipe, using only butter and not Crisco, and followed it exactly save for mixing the sour cream and egg yolks together first. I brushed the tops with egg white before baking. Each batch took about 12 to 15 minutes. (Eleanor Applebaum was the rabbi's wife at Temple Israel, and an editor of this cookbook.)<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com0tag:blogger.com,1999:blog-4279311869237231755.post-48235823873525956222017-03-08T08:45:00.000-05:002017-03-08T08:45:13.219-05:00Grandmother's Oatmeal Cookies <div class="separator" style="clear: both; text-align: center;">
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Sometimes I bake recipes with intriguing names, other times -- like this -- I select a recipe because of the paper it's written on. Grandmother's Oatmeal Cookies is handwritten on a sheet of office stationery of one Roger Lindoo, general manager of PCA of Chippewa Falls, Wisconsin. I'm surmising that his wife, or other relative, wrote this recipe. (As I never fail to marvel at the interweb, I learned that Roger, who was born in 1914 died just last year at age 101, was active in the community and a great outdoors man. Based on his time of employment, I'd date this recipe from the 1950s.<br />
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Now, about this recipe. Not being an oatmeal cookie fan, I couldn't judge -- however, my work colleagues (and the workmen renovating my house) raved about them. And who could argue that Grandmother's cookies aren't delicious?<br />
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They are very easy to mix and bake, and call for cooking the raisins first. A good thing, especially if your DH failed to close the bag of raisins, leaving hard little nuggets in place of plump dried fruit.<br />
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The raisins cooking below in water.<br />
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The first mixture, of butter, sugar and eggs.<br />
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The cooked raisins are added, along with the cooking water.<br />
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After the dry ingredients are added, fold in the nuts and oatmeal.<br />
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The dough is a bit moist, and I found it easier and faster to use a small ice cream scoop to portion out the cookies. I baked on parchment sheets, which can be reused, as evidenced below. After the first batch, and because the cookies didn't spread, I pressed down the dough balls before baking as they didn't flatten out as expected.<br />
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The original recipe, below, and below that, I've written out the recipe as I made it.<br />
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Grandmother's Oatmeal Cookies<br />
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Preheat oven to 375F<br />
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1 c. raisins<br />
7 T. water<br />
1 c sugar<br />
1 c. butter at room temperature<br />
2 eggs<br />
2 c. flour<br />
1 t. baking soda<br />
1 t. cinnamon<br />
1/2 t. salt<br />
2 c. regular oatmeal<br />
1/2 c. chopped nuts<br />
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Cook raisins and water in a saucepan for three minutes. Set aside to cool.<br />
Cream sugar and butter.<br />
Add eggs and beat well.<br />
Add raisins and water, and mix.<br />
Sift dry ingredients and add, and combine.<br />
Add oatmeal and nuts.<br />
Mix well.<br />
Drop by tablespoons (or use a small ice cream scoop) onto greased or parchment lined cookie sheet.<br />
Press down with wet hands or the bottom of a glass.<br />
Bake until brown, about 10 to 12 minutes.<br />
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<br />Susanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.com4