The poetry of cakes

Preparing to bake a cake.

     --Winter Spice Cakes, Fluffy Rum Frosting, Warm Cornmeal Shortcake with Berries, Spicy Autumn Apple Cake, Baba au Rhum, Amaretto Apple Crisp, Black Forest Brownie Torte--
     These poetic cake recipes are only a few in a vast file of recipes  I've collected since high school.  The collection started as a home economics project and kept growing.  My home ec teacher will never know what she started.  
     There are many of us women and probably men too who collect recipes and cookbooks, but we don't use them much for cooking.  I meet women at  library book sales and church bazaars as we comb through the many recipe books.  These women and I talk and always laugh about how we "really need another cookbook."  We also admit that we buy them but don't much cook from them.
    For those of us with active imaginations, the books and their illustrations are a trip into a fantasy of delightful tastes, smells and entertainment possibilities.  It's all about possibilities.
After all, we might cook that pecan divinity cake one day for a special occasion. 
    All these thoughts came to me this week as I looked through my cake files for the perfect recipe for a Thanksgiving cake.  I'm meeting with my family and I want to take something really yummy.  
    I'm considering Walnut Cake with Praline Frosting, a sheet cake which will travel well or Ginger Carrot Cake, a layer cake which includes make-ahead directions and can be frozen.  You might like them too.  The recipes follow:


Walnut Cake with Praline Frosting
What you need for the batter:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter, softened
1 cup sugar
1/4 cup packed brown sugar
2 large eggs
1 large egg white
1 teaspoon vanilla
1 cup low-fat buttermilk (can substitute:  1 teaspoon vinegar stirrred into 1 cup milk)
6 tablespoons chopped walnuts, toasted
What you need for the frosting:
1/2 cup packed brown sugar
6 tablespoons low-fat milk, divided
2 tablespoons butter
1 tablespoon light corn syrup such as Karo syrup
dash of salt
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons chopped walnuts, toasted
Now, put it all together:
1.  Preheat oven to 350;   spray with cooking spray and flour a 13x9 baking pan
2.  Combine flour, baking soda, 1/2 teaspoon salt. Stir well with a whisk or fork.
3.  Place in a large mixing bowl, 7 tablespoons butter, 1 cup sugar, 1/4
cup brown sugar;  beat a medium-high speed with a mixer until light and fluffy (about
3 minutes).  Add eggs, 1 at a time, beating well after each egg. Beat in egg white and
vanilla.
4.  Add flour mixture alternating flour and buttermilk.  Begin and end with the flour mixture.
5.  Fold in 6 tablespoons walnuts. 
6.  Place the batter in the sprayed and floured pan.  Bake at 350 for 30 minutes.


Prepare the frosting:
1.  Place 1/2 cup brown sugar, 1/4 cup milk, 2 tablespoons butter, corn syrup in a medium sauce pan and bring to a boil.  Cook for about 2 minutes, stirring occasionally. 
2.  Place the frosting mixture in a bowl;  add remaining 2 tablespoons milk and powdered sugar.
3.  Beat with a mixer at high speed 2 minutes until slightly cooled and thick.  Beat in 1/2 teaspoon vanilla.
4.  Spread frosting over cooled cake; sprinkle with 2 tablespoons chopped walnuts.
5.  Let the cake stand until the frosting sets.  Cut into squares and enjoy.
Makes about 16 squares.


The next cake is a truly delicious layer cake.  They'll invite you back if you take this one to an event.
Ginger Carrot Cake with Orange Cream Cheese Frosting
What you need for the batter:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda 4 eggs
3 cups finely shredded carrots
3/4 cup cooking oil
3/4 cup mixed dried fruit pieces
2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
What you need for the Orange Cream Cheese Frosting:
Two 3-ounce packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon apricot brandy or orange juice
2 to 2 3/4 cups sifted powdered sugar
1/2 teaspoon finely shredded orange peel
Now, put it all together:
1.  Preheat oven to 350.  Grease and flour two 9x11/2 inch round cake pans.
2.  Mix the flour, sugar, baking powder and baking soda in a large bowl.
3.  In a second medium bowl, beat together eggs, shredded carrots, cooking oil, dried fruit pieces, and ginger.  Stir  into the flour mixture.  Pour into the greased and floured cake pans.
4.  Bake for 30-35 minutes in a 350 degree oven.  Cool, remove from pans and then completely cool on a wire rack.  


Prepare the frosting:
1.  Combine the softened cream cheese, the softened butter, and the apricot brandy or orange juice in a large mixing bowl.
2.  Beat with an electric mixer on medium speed until the mixture is smooth and light.
3.  Add the 2 cups powdered sugar gradually and mix well.  Continue to beat in more 
powdered sugar until the mixture is of spreading consistency.  
4.  Stir in the shredded orange peel.
5.  Put the two layers together with frosting.  Frost the sides and top.  Press the toasted pecans into the frosting.  
Makes 16 servings.
Make-ahead directions:
After the cake is complete, put it in a cake container with a tight lid.  Freeze about 1 hour or until the frosting is firm.  Cover the cake with the container lid.  The cake can be frozen up to 1 week.  Thaw overnight in the refrigerator.  Instead of freezing in a container, place the cake on a plate and cover with moisture proof wrap.

A few of the many recipes in my collection. 

        




           

NE Florida favorite food is shrimply delicious

                                                                              Shrimp boat with nets down.

As versatile as hamburger, but far tastier, the little shrimp where I live in NE Florida is one of our most popular foods. Local restaurant menus feature him boiled, baked, steamed, stuffed, barbequed, marinated, and rolled in coconut and fried.

He's equally welcome at a tailgate party and a formal dinner. Regional cookbooks devote pages to him, and Fernandina and Jacksonville Beach honor him with weekends of festivals.

His popularity is increased by his abundance in NE Florida waters. Shrimp boats unload him at Mayport. Locals bring him up in nets thrown from bridges and docks. He is immensely popular and very delicious.  If you're not lucky enough to live close to where he lives, you can probably buy him in the grocery store frozen.  Actually, frozen works just as well in most Florida recipes. 

Try some of our favorite recipes and you'll agree:  

Preparing to cook

Uncooked shrimp is also referred to as "green" shrimp.

The first step in cooking shrimp is to wash them, cut along the back and wash out the black sand vein just under the surface that runs the length of the back. Usually 11/2 pounds raw shrimp makes 3/4 pound when cooked and shelled, and depending on appetite serves 4.

Confused by shrimp size and grading? Shrimp are graded according to the number per pound: Jumbo=under 25 per pound; Large=25-30 per pound; medium=30-42 per pound; small=42 and over per pound.

The secret to tasty shrimp is do not overcook. If overdone, he loses his tenderness and succulence. When he turns pink, he's done.

Shrimp in the shell boiled in beer 11/2 pounds shrimp, washed, heads and feelers removed 1 quart beer 1 bay leaf 8-12 whole allspice 1 minced garlic clove Put all ingredients except the shrimp into a pot and bring to a boil. Add shrimp and cover the  pot. When the mixture boils again, reduce heat and simmer for 4-5 minutes. Drain and chill shrimp. Eat with cocktail sauce and crackers. Cocktail sauce 1 cup catsup  2-3 tablespoons horseradish  1 teaspoon lemon juice. Mix well and chill.  Peel the chilled shrimp and dip into the cocktail sauce.  Take a bite of cracker.  Serves 4

Barbequed Shrimp 2 pounds fresh jumbo raw shrimp Barbeque sauce Make your own barbeque sauce or purchase a bottle of prepared sauce. Quick and Easy Barbeque sauce 1/2 cup sliced onion 2 tablespoons vinegar 1 tablespoon brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon hot sauce (like Tabasco or Louisiana) 1/2 cup catsup 1/4 cup water Simmer all the ingredients together for about 15 minutes. While the sauce is cooking, line broiler pan with foil and arrange shrimp on it. Pour sauce over  shrimp and place in over broiler about 3" from heat. Broil 5-8 minutes, according to size of  shrimp. Remove shrimp to platter. Shrimp can also be skewered and grilled over hot coals for 5-8 minutes. Serves 4-5

Shrimp Victoria 1-1/12 pounds large shrimp, deveined, washed 1/2 pound sliced, fresh mushrooms 1/2 teaspoon salt 1/4 cup sherry 2 tablespoons minced onion 1/4 cup butter 1 tablespoon flour 1 1/2 cup sour cream (lite or non fat if you're counting calories) Saute shrimp and onion in butter until the shrimp are pink. Add mushrooms, cook 5 minutes,  add another tablespoon of butter if the mixture is dry. Sprinkle mixture with flour and salt. Add  sherry and sour cream. Cook on medium-low until hot. Serve over rice or pasta. Serves 4 I'd serve key lime pie for dessert.

Florida Fruit & Shrimp Salad 1 can of pineapple chunks, drained well ( or sections from 1 fresh pineapple) 2 cups cooked, small shrimp, shelled and deveined 1 large orange, peeled and sectioned 1 grapefruit, peeled and sectioned (canned sections, well-drained can be used) 1 avocado, peeled and diced 1/2 cup chopped cashew nuts Gently stir the fruit, avocado, and cashew nuts together. Divide into six portions and put on  six lettuce pieces. Arrange shrimp on top. Chill and serve with honey dressing. Honey Dressing 2 tablespoons lemon juice 2 tablespoons white wine 1 teaspoon honey 1/2 teaspoon salt 1/2 cup olive or salad oil Combine all ingredients, shake well. Chill before using.

A few projects and "Fancy Ambrosia"

Fancy ambrosia, a light dessert just right for summer

                                      

     The bottom drawer of my file cabinet is labeled, "My Projects." All are related to writing or photography.  Unfortunately, true to my dilettante nature they are incomplete.  There's the start of a poetry book, Oklawaha River steamboats book, old Florida depots book, Jacksonville Beach history book, and a citrus recipe book.  A few are barely started, but others have many folders of research and photos.  They wait there in the bottom drawer for completion.  Perhaps their only publication will be from time to time on this blog.
        I started the recipe book after several years of bumper crop oranges from my two back yard trees.  I created the recipes, cooked them and took photos of the result.  Here's my favorite for a hot Florida day:

Fancy Ambrosia

Dressed-up citrus is an elegant light dessert

¼  cup sugar

1/4 cup orange juice        

¼ cup pineapple juice

¼ cup Cointreau

4 sweet oranges, washed, peeled, sectioned, seeds removed

1 8 ounce can pineapple tidbits, drained

1 Tablespoon grated orange rind

½ cup orange juice

½ cup shredded coconut

maraschino cherries with stems for garnish

1.  Combine sugar, orange juice, and pineapple juice in a small sauce 

     pan. Bring to boil over medium heat. 

2.  Turn heat to low;  cook and stir mixture about 5 minutes; Remove

     from heat.

3.  Cool the syrup in the refrigerator.

4.  Combine the oranges, pineapple, and orange rind in a bowl.

5.  Add Cointreau to the chilled syrup; gently stir into the fruit.

6.  Place the mixture into glass dessert dishes,  wine glasses, or into a

     large glass bowl 

7.  Chill for at least one hour.

8.  Just before serving sprinkle coconut on the top and garnish with

     cherries.  Serves 4-5.