Satisfying the Sweet Tooth

Holiday Baking-Gingerbread

Hard to believe that National Gingerbread Day is celebrated in June instead of December, but since today is National Gingerbread Day, I thought that this would be a great day to re-publish this previous post about Torunskie pierniki.

Torun, Polanda medieval city on the banks of the Vistula River, and one of the few cities in Poland that escaped the devastating bombings of World War II, is known as the birthplace of gingerbread cookies…


Muzeum Piernika, the Museum of Torun Gingerbread, is the former factory of Gustav Weese, a family who has baked pierniki there for generations…and the only museum dedicated to gingerbread in Europe.

Visitors to the museum take part in an interactive show which teaches them how the dough was made in theMiddle Ages…how to make their own gingerbread using traditional baking molds…and how flour is produced using millstones.

Great pierniki are all about the proper blend of spices: Too much ginger or pepper will make the cookies too spicy. Too much cinnamon will make them too sweet.

Training for the job of gingerbread master was once comparable to the training as a sommelier….but here is a gingerbread recipe well worth making in months other than December.

Gingerbread

Cream together…3/4C softened butter…1-1/2C brown sugar.

Add…1C molasses…2 eggs…1Tbsp maple extract.

Sift together…6C flour…1tsp salt…1/2tsp of each of the following—allspice, cloves, ginger, nutmeg, cinnamon

Add the flour mixture in three batches, beating until just combined after each addition.

  • Wrap the dough in plastic wrap. Refrigerate for at least two hours.
  • Remove the dough from the fridge. Divide the dough in half once dough is soft enough to roll but still firm. Roll out each half between two sheets of plastic wrap.
  • Place on a baking sheet lined with parchment paper or a baking mat. Bake 5min, Remove with a spatula. Let cool completely.
  • Cream together 2 pounds powdered sugar, 1/3C milk,, 2 egg whites
  • Transfer to a piping bag fitted with a fine tip or a squirt bottle.
  • Decorate the cookies with miscellaneous candies, sprinkles, and so forth…using icing as an accent and as glue to hold on the candies.
  •  Allow icing to set before transporting or serving.

Gingerbread has a long history and has become part of Christmas traditions throughout the world.

in 992 gingerbread was brought to Europe by the Armenian monk Gregory of Nicopolis who had left Nicopolis Pompeii, to live in France. He taught gingerbread baking to French Christians.

 in the 13th century, gingerbread was brought to Sweden by German immigrants. Early references from the Vadstena Abbey show how Swedish nuns baked gingerbread to ease indigestion.

During the 17th century gingerbread was sold in monasteries, pharmacies, and town square farmers’ markets for medicinal properties.

During the 18th century, the town of Market Drayton in Shropshire, England became known for its gingerbread and started displaying gingerbread on welcome signs to their town.

Although ginger had been stocked in high street businesses there since the 1640, the first record of gingerbread being baked in the town was not until 1793.

Gingerbread and Childhood Memories


Gingerbread men have played an important role in childhood culture and memories for centuries.

Almost everyone remembers the fairy tale about a gingerbread man who comes to life, outruns an elderly couple, and is finally devoured by a fox.

In 1892, Tchaikovsky wrote his famous ballet The Nutcracker, portraying the Nutcracker leading an army of gingerbread men in a battle against the Mouse King and his fellows.
In 1945 the game Candy Land was released…starring “The Gingerbread People” as the main characters.
Shrek movies include a talking gingerbread man named Gingy in the cast.

Gingerbread Around the World


In England, gingerbread is commonly known as Parkin, a soft gingerbread cake made with oatmeal and black treacle. Molasses was first used by apothecaries to make the medicine theriaca, from which name the word “treacle”…so treacle is actually molasses.

Parkin was the food of the poor. Ovens were rare in the houses of the poor, and so they cooked these cakes on griddles or bakestones over an open fire. Oats were also the staple grain for the poor, even though thought of as animal feed for the upper classes.

Parkin is traditionally eaten on Guy Fawkes Night or Bonfire Night, November 5th…a celebration of the great failure of Guy Fawkes to blow up the Houses on Parliament in 1605.

Parkin

Preheat oven to 275.
Stir together…

  • 1-1/4C oatmeal
  • 3/4C flour
  • 1/2C brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp ginger
  • 1/2 tsp cinnamon

Warm the following ingredients in a saucepan just long enough to melt the butter…

  • 1/3C syrup
  • 1/2C butter
  • 3/4C milk
  • 1/3C molasses

Make a well in the centre of the dry ingredients.
Pour in the milk mixture.
Mix ingredients together with a spoon until fully incorporated.
Pour the mixture into the prepared pan.
Bake for 1 1/2 hours.
Remove from the oven. Let cool fully on a wire rack.
Wrap the parkin in paper and place in a tin with a lid for a couple of days

 

In France…Pain d’épices, a honey spice cake and a speciality of the Alsace region, has been around for hundreds of years.

Traditional recipes for pain d’épices call for mixing honey and rye flour into a pâte-mère (mother dough) and leaving the dough in a wooden trough to rest in a cool place for months.

Traditional pain d’épices is sweetened entirely with honey, and the loaves can often be purchased from French honey merchants.

Julia Child’s Recipe for Pain d’épices

Preheat oven to 325 degrees. Prep springform or loaf pan. 
Beat together…1¼C honey…1C brown sugar…¾C boiling water.
Add 1Tbsp baking soda…½ tsp fine sea salt.
Gradually add 3½C flour. 
Beat 2min more on medium speed.
Reduce the speed on the mixer to slow.


Add

  • ¾C finely chopped almonds
  • 1tsp almond extract
  • ¼C dark rum
  • ½tsp cinnamon
  • ½tsp cloves
  • ½tsp ginger
  • ½tsp nutmeg
  •  ¼tsp ground white pepper
  • 2tsp grated fresh orange or lemon peel
  • ½C chopped dried apricots
  • ½C golden raisins

 

Mix until everything is well incorporated. Scrape the batter into the pan. Bake one hour. Let cool before wrapping well in plastic.

Note…Julia recommends waiting at least a day or more before serving. For the best flavor and texture, age the cake for two weeks in the refrigerator or one month in the freezer.


In Germany gingerbread is often called Lebkuchen and sold at carnivals and street markets, especially Christkindlmarkts.
As early as 1296 Lebkuchen had been invented by monks in Franconia, Germany…and Lebkuchen bakeries were started in towns like Ulm and Nürnberg.

Today Nürnberg is especially famous for the export of Nürnberger Lebkuchen. Lebkuchen is sometimes packaged in richly decorated tins, chests, and boxes, which have become nostalgic collector items.

In addition to “ordinary” Lebkuchen, three more types of Lebkuchen are…

  • Hexenhäuschen (“witch houses”)…made popular because of the fairy tales about Hansel and Gretel.
  • Honigkuchenpferd (“honey cake horse”)….the closest German equivalent of the gingerbread man.
  • Lebkuchenherzen (“Lebkuchen hearts”), cut-out hearts usually inscribed with icing and sold at German regional fairs and Christmas markets, and Oktoberfest.

German Lebkuchen

  1. Whisk together 3/4C flour…1/2tsp baking powder…1/4tsp salt…1/2tsp cinnamon…1/2tsp ginger…1/2tsp ground cloves.
  2. Add…3 ounces crumbled almond paste…1/3 cup apricot jam…3 large eggs…3/4 cup packed light-brown sugar.
  3. Blanche, toast, and then finely chop 3/4C blanched whole almonds…1/3C blanched hazelnuts. 
  4. Finely chop 1/3C candied orange peel, 1/3C candied lemon peel, 4 pitted Medjool dates.
  5. Add these to the batter.
  6. Transfer dough to an airtight container. Refrigerate overnight.
  7. To bake…Drop dough onto parchment-lined baking sheets, using a 1/4-cup scoop and spacing cookies 3″ apart. Place 3 almonds close together on top of each cookie. Bake at 325 until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
  8. To ice…Whisk together powdered sugar and milk. Brush over cooled cookies. Let stand until set.

Satisfying the Sweet Tooth

Holiday Baking—Candy

Before the Industrial Revolution in the late 1800s making candy was only done at home during the holidays or by professional candy makers in small specialized shops. Candy was very expensive and considered quite a luxury.

During and after the Industrial Revolution, candy became affordable and more readily available.

Competition became fierce, and large advertising campaigns were started. candy was often named after people such as…

  • Baby Ruth—Supposedly this candy bar was not named after the legendary baseball player after all….but for Ruth Cleveland, President Cleveland’s daughter.
  • Oh Henry!—The “Oh Henry! Bar” was originally named for Tom Henry, the owner of a candy factory in Kansas. He created this candy bar in 1919 and named it after himself…obviously…In 1920 the rights to the Tom Henry bar were bought, and the bar was renamed it the “Oh Henry!” for publicity purposes….O. Henry…
  • Tootsie Roll and Tootsie Pop—Leo Hirshfield named the product after his daughter, Clara, whom he called Tootsie.

Making candy involves boiling sugar with water or milk until the sugar dissolves and the sugar concentration of the mixture reaches the temperature needed for the type of candy that you are making.

The texture and type of candy depends on the ingredients and sugar concentration..lin other words, how long the mixture is boiled.

There are several stages or temperature ranges that determine the type of candy made, including…

  •  1. Thread or syrup stage
  • 2. Soft ball or fudge stage
  • 3. Firm ball or soft caramel candy stage
  • 4. Hard ball or nougat stage
  • 5. Soft crack or salt water taffy stage
  • 6. Hard crack or toffee stage
  • 7. Clear liquid stage
  • 8. Brown liquid or liquid caramel stage
  • 9. Burnt sugar stage

 

 

1. Thread Stage—The thread or syrup stage is met when the candy thermometer reads 230°F.

Chocolate Caramels

Line 8″ square pan with foil. Grease the foil with butter.  In a large saucepan, bring the following ingredients to a boil…

  • 1C sugar
  • 3/4C light corn syrup
  • 2oz unsweetened chocolate chips

Stir until smooth. Add 1/2C heavy cream. Stir constantly until candy thermometer reads 234 degrees. Add another 1/2C cream. Return mixture to 234 degrees, stirring constantly. Add the remaining 1/2c cream. Cook until temperature reaches 248 degrees. Pour mixture into prepared pan. Let sit overnight. Lift candy out of the pan, using foil to lift. Remove foil. Cut into 1″ squares. Wrap individual pieces in waxed paper, twisting the ends.

 

 

2. Soft Ball—The soft ball or fudge stage is reached when the candy thermometer reads 235°F.

Pumpkin Seed Brittle

Bring the following to a boil…

  • 1C sugar
  • 1/2C water
  • Pinch fine sea salt

Cook until thermometer reads 238ºF.Remove from heat. Stir in 3/4C green pumpkin seeds with a wooden spoon. Stir 5min. Return pan to medium heat. Cook stirring constantly, 5 minutes. Pour hot mixture onto parchment paper covered surface. Cover with a second sheet of parchment paper. Roll mixture between two sheets as thinly as possible with rolling pin.  Let cool until firm. Break into pieces. Cool brittle completely Melt 3/4C bittersweet chocolate chips in microwave. Dip cooled brittle in chocolate. Sprinkle with 1/4C chopped pumpkin seeds and large-flake sea salt. Let cool until chocolate is firm.

 

 

3. Firm Ball—The firm ball or soft caramel candy stage is met when the candy thermometer reads 245 °F.

Caramels

Prepare 9×13. In a heavy bottomed saucepan over medium heat, combine…

  • 1C butter
  • 1# light brown sugar
  • 114oz sweetened condensed milk
  • 1C light corn syrup
  • 1 pinch salt

Cook until thermometer reads 245 degrees. Remove from heat. Add 1 1/2tsp vanilla. Pour mixture into the buttered pan. Let cool overnight. Remove from pan. Cut into squares. Wrap pieces in waxed paper.

 

 

4. Hard Ball-–The hard ball or nougat stage is reached when the candy thermometer reads 250 °F.

Coffee Caramels

Lightly grease and line bottom and sides of 9 x 13. In a large heavy saucepan, combine…

  •   2 cups heavy cream
  • 1 1/2 tablespoons finely ground espresso powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 6 tablespoons unsalted butter
  • 1 1/4 cups light corn syrup

Cook until mixture has reached a temperature of 250. Remove from heat. Stir in 1tsp vanilla and 1/2tsp sea salt. Pour mixture into prepared tray. Let sit overnight. Slice into 1 1/4″ squares. Wrap each piece in waxed paper.

Satisfying the Sweet Tooth

Holiday Desserts—Cakes

When I was growing up, my Mom made wedding cakes for almost every wedding in Notth Mississippi…our house constantly smelled like powdered sugar…the whirr of a KitchenAid mixer could be heard constantly…and there were always cake….My Dad and I used to race for the layer of cake that she levelled off the top of the cake before she began decorating her latest masterpiece…

CAKE POPS

Wish that I had known back then that mixing leftover crumbs with icing or chocolate and forming them into small spheres and sticking the balls onto lollipop sticks and coating them with icing or chocolate would become a multi-million dollar business and a true art form…Cake pops have become so popular because they are portable, easy to eat, and can be made in in all sorts of flavors and shapes…even Starbucks sells them…(for how much per cake pop(?!))…The cake pop craze began in 2008 when Angie Dudley posted a photo of  cupcake pops on her blog, Bakerella.Since that infamous blog post, she has written ten books—including Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats and Cake Pops Kit: New Projects and Old Favorites.You may also see video tutorials with Angie Dudley on her sister website, cake pop.com.Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats has become a New York Times best-selling book and has been printed in four languages. She has also worked with international corporations, including Target and Disney, and appeared on the Martha Stewart television show.

  1.  Another chef who has written a book about cake pops is Kris Galicia Brown…and Goods by K Creative website…
  2. Kris Galicia Brown is featured on this Crafty “Party Perfect Cake Pops” class…
  3. This Craftsy class is also featured on the Wilton website as part of an “educational” program that will teach you how to…
  4. Lesson 1: Learn how to access your FREE Craftsy mini-class.
  5. Lesson 2: Learn how to make, form and chill your cake pop base to create perfect spheres, and get inside tips.
  6. Lesson 3: Learn the trick to getting a smooth, even coating and the proper technique for dipping and decorating with sprinkles or sparkling sugar. Plus, learn to make multi-color pops with marbled, with a drizzled finish.
  7. Lesson 4: Learn to embellish cake pops with brush embroidery, hand painting, piping, and metallics. Create piped grass, leaves and stems, topped with premade 3-D flowers. Pipe scrolls and textured animal prints.
  8. Lesson 5: Learn to how to thin, shape and apply candy clay, aka modeling chocolate, petals around a pop to create beautiful, show-stopping blooms, flowers and ombré ruffles.

A third source is Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations by Molly Bakes…(see her website here…Molly Bakes)…

How to Make Cake Cups—Any Flavor…Prepare and bake one package cake mix according to package directions, using greased 9×13. Cool completely on a wire rack.Remove the crusts of the cake with a sharp kitchen knife. Crumble the cake with your hands, as finely as possible, into a large mixing bowlMix 3/4C frosting into cake crumbs, one tablespoon at a time until you have a fudge-like texture.The mixture is ready whenever you squeeze a little of the mixture in your palm and it doesn’t crumble when squeezed in the palm of your hand.Adding too much frosting will make the cake balls simply fall off the stick when you dip them.

Place the mixture in a huge ziploc bag.Refrigerate for at least 1 hour. Break off a ping pong ball-sized piece of the mixture.Roll into a ball with your palms. Place each ball on a tray lined with waxed paper. Refrigerate twenty minutes.

Insert a lollipop stick in each cake ball.Melt candy melts in microwaveDip each cake ball fully into the melted candy, allowing excess to drip off. Gently tap the cake pop over the bowl to remove any excess candy. Insert cake pops into a styrofoam block to stand until set.

Caramel Cake

Preheat oven to 350˚F. Prepare three 8″ round cake pans.

Cream together…

  • 1C butter
  • 2½C sugar
  • Add…
  • 2tsp vanilla
  • 4 eggs

Sift together…

  • 3¼C flour
  • 1Tbsp baking powder
  • ½tsp salt

Alternate between adding the flour mixture and 1¼C milk to batter.Divide batter between prepared pans.Bake 30 minutes.Let cool on a rack for 10 minutes.Invert cakes onto a cooling rack. Let cool completely while preparing frosting…

To make the frosting……Caramel Frosting—Microwave the following ingredients in microwave-safe bowl four minutes, stopping to stir at one-minute intervals….

  •  ½C butter
  • 2C dark brown sugar
  • 1/2C evaporated milk

Let mixture cool 15 minutes. Place in mixer. Add…

  • 6C powdered sugar
  • ½C softened butter

Mix until light and fluffy.

To frost the cake…Brush off crumb layer from sides and top of cake. Place one cake layer on a plate or cake stand. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour.

Chocolate Cupcakes with Peppermint Buttercream Frosting

Prep…Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners.

Make the cupcakes…2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk, 3/4 cup vegetable oil, 2 egg, 1 tsp vanilla, 3/4 cup hot coffee…Combine dry ingredients…flour, sugar, cocoa, baking powder, baking soda, and salt. Combine “wet” ingredients… buttermilk, oil, eggs, and vanilla. Slowly pour the liquid ingredients into the dry ingredients. Pour the hot coffee into the batter. Mix until just combined. Fill cupcake liners about 2/3 of the way full. Bake for about 18 minutes. Remove cupcakes from oven. Let cool completely before frosting.

Make the Peppermint Buttercream frosting… 1C butter, 4C powdered sugar, 1 tsp vanilla , 3/4tsp peppermint extract, 10 peppermint candies, crushed, pinch salt…Cream butter. Add powdered sugar, 1/2 cup at a time, until thoroughly combined. Add vanilla, peppermint extract, and a pinch of salt. Sprinkle cupcakes with crushed peppermint candies just before serving.

 

COCONUT CAKE

Coconut is one of those foods that people either love or hate…yet most Southern chefs consider coconut cake as a necessity at every single holiday…especially the two holidays when people are most likely to attend church—Easter and Christmas.

The word “coconut” means “head” or “skull” in the 16th-century Portuguese and Spanish. The coconut fruit is named this because of the three indentations on the coconut shell that resemble facial features.Coconuts are kind of like shrimp….there can be a thousand and one ways to use them…making a list of different ways coconut can be used would be like the uses for shrimp named in the movie Forest Gump.

  •  Coconut butter refers to solidified coconut or certain specialty products, such as lotions and creams, made of coconut milk solids or puréed coconut meat and oil.
  •  Coconut chips are often sold in the tourist regions of Hawaii and the Caribbean.
  • Coconut flour has been developed for use in baking.
  • Coconut meat, the white, fleshy part of the seed is often used fresh or dried in cooking, especially in confections and desserts such as macaroons. Dried coconut is often used as the filling for chocolate bars such as Mounds and Almond Joy.
  • Coconut milk is made by by pressing grated coconut or passing hot water or milk through grated coconut in order to extract the juice. Coconut milk is frequently added to curries and other savory dishes.
  • Coconut oil is commonly used in cooking.can be found in liquid form and used like you would use any other type of vegetable oil… or in solid form and used like you would use butter or lard.
  • Coconut seed provide oil for frying, cooking, and making margarine.
  • Coconut vinegar can be made by allowing coconut water to ferment.
  • Coconut water is a common beverage in the tropics that consists of water and developing coconut meat. Coconut water contains 19 calories per 100-gram serving and contains no significant amounts of essentials nutrients…even though marketed as a sports drink.

Coconuts can be found growing in the states of Hawaii and Florida…as well as Texas and California even though trees often are killed or fail to produce edible fruit because of extended periods of time in the winter when temperatures stay below 50 °F.

  1. Coconut Cake

Preheat oven to 350. Pull out a 10″ tube pan with removable bottom. Original recipe said not to grease your pan, but I am in the habit of always greasing the pan whenever I am baking.

In the bowl of a stand mixer on medium speed, beat together…

  • 14 large eggs
  • 1/2C warm water

Beat until foamy. Then add…

  • 1/2tsp salt
  • 1 1/2tsp cream of tartar
  • 2tsp vanilla

Beat until soft peaks form. Increase speed to medium-high. Slowly add 1 1/2C superfine sugar. Beat until stiff but not dry.

Sift together…

  • 1C flour
  • 3/4C sugar

Gradually add dry ingredients to mixing bowl. Pour batter into pan. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 40min. Let cake cool for about an hour before frosting. Frost cake with Seven-Minute Frosting. (Recipe below).  Top with 4C shredded coconut.

Seven-Minute Frosting

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine…

  • 3 large egg whites
  • 1 1/4C sugar
  • 5Tbsp cold water
  • 1/4tsp cream of tartar

Cook over medium heat, whisking frequently, for 5 minutes. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed for 7 minutes. Add 1tsp vanilla

Devil’s Food Cake

Devil’s Food Cake…a symbol of the decadence of sin in which evil, fallen angels may tempt people to indulge…or simply eat five pieces of cake at one sitting.

One famous Devil’s Food Cake recipe is the Wellesley Fudge Cake, named after Wellesley College, the very prim-and-proper college featured in the movie Mona Lisa Smile.

In 1876, Wellesley College sent out a circular telling parents that a proper diet was crucial for proper learning…and Wellesley College would no longer accept students who “are broken down in health”… and did not pledge to neither buy or receive “any confectionery or eatables of any kind not provided for them by the College.”

The pamphlet clearly stated that…“Pies, Lies, and Doughnuts should never have a place in Wellesley College”.Yet candy-making was an acceptable activity at the college, and the girls often stayed up late making candy—such as Wellesley Fudge—and talking about boys and other tabboo subjects.

In 1909, Baker’s Chocolates published a cookbook containing three different fudge recipes— named after Vassar, Smith, and Wellesley colleges…this publication eventually led to the creation of the Wellesley Fudge Cake—a deeply decadent chocolate cake topped with a slab of fudge frosting that was commonly served in tearooms surrounding the college.

What a temptating and delightfully sinful, delicious, moist, airy, rich chocolate layer cake… different from ordinary chocolate cakes because the cake traditionally uses…

  • –baking soda…to make the cake a deeper, darker mahogany color
  • –coffee…to enhance the chocolate flavor
  • –less egg than other chocolate cakes
  • –more chocolate than a regular chocolate cake
  • –unsweetened chocolate baking squares instead of cocoa powder

Wellesley Fudge Cake

Cake Ingredients…

    • 2 sticks butter
    • 2C sugar
    • 2 eggs
    • 2 1/2C flour
    • 2tsp baking soda
    • 1tsp baking powder
    • 1/2tsp salt
    • 1C room-temp buttermilk
    •  1/2C cocoa powder
    • 3/4C hot water
    • 2tsp vanilla

Frosting Ingredients…

    • 1-1/2C brown sugar
    • 1/2C evaporated milk
    • 4Tbsp butter
    • 1/2tsp salt
    • 1/2C evaporated milk
    • 4Tbsp butter
    • 8oz. bittersweet chocolate chips
    • 1tsp vanilla
    • 3C powdered sugar

1. Prep…Preheat oven to 350. Prep two 8″ square baking pans. Line with parchment paper.

2. Make the cake…Cream butter and sugar. Add eggs. Sift together flour, baking soda, baking powder, and salt. Add flour mixture, alternating with buttermilk. Dissolve cocoa powder in hot water. Add cocoa mixture and 2tsp vanilla to batter.

3. Bake the cake…Pour batter into the prepared pans. Bake 30 minutes. Let cool completely.

4. Make the frosting…Stir together brown sugar, evaporated milk, butter, and salt. Cook in saucepan over medium heat for 5min. Reduce the heat to low. Simmer, stirring occasionally, for 5 minutes. Transfer to a large bowl. Stir in evaporated milk and butter. Let mixture cool slightly. Stir in chocolate chips and vanilla. Whisk in powdered sugar.

5. Assemble and serve…Let both the cake and the frosting cool to room temperature. Stack cake layers with frosting between the layers. Spread remaining frosting evenly over the top and sides of the cake. Refrigerate for 1 hour.

Lemon Cake

Preparing to Bake…Preheat oven to 350°F. Butter 2 9″ round cake pans. Line bottoms with parchment paper. Butter the paper.

Making the Batter…Cream together…4 eggs…1tsp vanilla… 2tsp lemon zest…1Tbsp lemon juice…1 1/2C sugar. Sift together 2 1/4C flour…1Tbsp baking powder…1tsp salt. Add to batter.

Baking the Cake…Divide batter evenly between prepared pans. Bake 30min. Cool cakes in the pans for 10 minutes. Then invert the cakes onto a wire rack to cool completely. Place one cooled cake layer on a cake plate. Generously spread 1/3C lemon curd over the top. Add next layer of cake.

Make the Frosting: Whip 1 1/2C heavy whipping cream…3Tbsp sugar. Gently fold in 3Tbsp lemon curd. Frost the top and sides with the whipped lemon cream frosting. Refrigerate until ready to serve.

Thanksgiving Day means so much more than watching the Macy’s Thanksgiving Parade and football games and eating like the true Southerners many of us are.But so often we as parents and grandparents fail to teach our kids the true importance and symbolism of the Thanksgiving holiday.Perhaps the best way to remind our kids, as well as ourselves, of what Thanksgiving is really about this year would be to start new traditions that place the emphasis back on what Thanksgiving really means—things such as faith, family, and community—in fun, creative ways.One tradition that our family is going to start this year is our own “Sacher Tablecloth”

 The Sacher Tablecloth is a part of the legacy of the Sacher hotel in Vienna, birth place of “The Original Sacher-Torte.”

The story behind the Sachertorte…In 1832, Franz Sacher, had been working as the sixteen-year-old apprentice of the personal chef of Prince Wenzel von Metternich.

 A recipe for Sachertorte and more information about the cake can be found here on the website of the King Arthur Flour Company.

Prince Wenzel von Metternich requested that his chef create a special dessert for several important guests, but the head chef got sick and turned the task over to Franz Sacher instead.

The Sachertorte supposedly delighted Prince Metternich’s guests, but the dessert received no immediate further attention.

Eduard Sacher, the son of Franz Sacher, carried on his father’s culinary legacy and completed his own apprenticeship in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier. During this time he perfected his father’s recipe and developed the torte into its current form.   In 1873 Eduard Sacher opened his first restaurant on Kärntner Straße. In 1876 Eduard Sacher established the Hotel Sacher.  In 1880 Eduard Sacher married Anna Fuchs, the daughter of a butcher.

Anna Sacher became known as the “grande dame” of the Vienna hospitality industry. She was well known for her constantly smoking cigars, her hobby of breeding French bulldogs, her commercial skills, and her eccentricity.    Anna Sacher established the Sacher into one of the finest hotels in the world and a favourite meeting place of celebrities, aristocracy, and diplomats. She reigned the roost for nearly forty years…from the year 1880 when she married into the Sacher family…until the year 1930 when she passed away while in her suite at the Sacher Hotel. Anna Sacher knew that the prominent guests that ate and visited the hotel were her best means of advertising for the Sacher Hotel and her own calling card to fame.

Famous guests that have dined or visited the hotel over the decades include Emperor Franz Joseph…King Edward VIII and Wallis Simpson…Queen Elizabeth II and Prince Philip…Prince Rainier III of Monaco and Grace Kelly…President John F. Kennedy…Leonard Bernstein…Plácido Domingo, and John Lennon.

One evening after an evening meal held for a departing archduke, Anna Sacher sent her head waiter to get a fresh tablecloth. Anna Sacher invited her one hundred guests—including Archduke Franz Ferdinand…Crown Prince Rudolf…Archdukes Ferdinand, Karl Wilhelm, Ludwig Viktor, Karl Stephan, Leopold and Franz Salvator…King Milan and his son Alexander of Serbia…and Grand Duke Nikolajewitsch of Russia—to sign their names on the tablecloth. Soon she embroidered the names, washed out the ink, and hung the cloth on the wall of the restaurant for all to admire.

 Your own family also needs at least one such legendary Sacher tablecloth of its own…with the signatures of all the rulers(?!), queens, princes, and princesses in your own royal blood line to enjoy not only this Thanksgiving, but for who-knows-how-many-more Thanksgivings to come…and perhaps even hang on the wall of the dining room for all to admire.

So this year, encourage each of the kids, and the adult kids, at your Thanksgiving dinner to sign and date the tablecloth, using fabric markers…(explaining that this does not mean signing every real tablecloth that they see from that day forward)…

Honestly wish that I had started this thirty years when Kurt and I first got married so that our grandparents’ names and my Dad’s name were embroidered on the tablecloth also…

Sacher Torte

Prep: Preheat oven to 350°F. Spray 9″ round cake pan with cooking spray and line with parchment. Spritz the parchment lightly as well.

Make the cake batter…Melt 1C bittersweet chocolate in microwave.Beat 8 eggs yolks.Add melted chocolate, 1/2C melted butter, 1tsp vanilla.Beat 8 egg whites, 1/8tsp salt until they begin to foam.Slowly add 3/4C sugar.Beat on high speed until whites hold a stiff peak but are still glossy.Add 1C King Arthur Unbleached Cake Flour Blend

Bake the cake…Pour the batter into the pan(s). Bake 45 minutes. Remove from oven. Cool in pan 10 minutes. Turn onto wire rack to cool completely. Be sure to peel off the parchment circle while the cake is still warm.

Fill the cake: Split the cake layer horizontally, using a long, sharp serrated knife. Strain 1/2C apricot jam through a fine sieve to remove any bits of fruit and make a smooth filling. Spread onto cake.

Make the glaze..Place the filled cake on a wire rack over a parchment lined baking sheet. Melt 1C bittersweet chocolate in the microwave. Add 1C boiling water. Pour glaze over the cake.

Torta Caprese

Torta caprese is a traditional flourless chocolate and almond or walnut cake that originated and is popular on the Italian island of Capri.

Torta caprese was first created by the hospitality industry of the island of Capri and is commonly served in tea rooms to tourists.Italian desserts are often known for being simple, yet elegant.

The only ingredients in Torta caprese are eggs, butter, chocolate, and almonds caprese actually replaces the ordinary and expected flour with ground almonds…giving the cake a unique taste and making it a great dessert for those who cannot eat gluten.

Torta caprese would make a sweet ending to any otherwise elaborate menu…especially served with a dusting of powdered sugar, whipped cream, and fresh raspberries.

Torta Caprese

1. Prep. Preheat oven to 325ºF. Butter 9″ springform pan. Line bottom of pan with a circle of parchment paper.

2. Make the batter.

—Grind 2c almonds… 6Tbsp sugar in food processor.
—Melt 8oz coarsely chopped bittersweet chocolate…2 sticks butter in microwave.
—Beat 6 egg yolks with electric mixer for 5 minutes.
—Add…10Tbsp sugar…chocolate mixture…ground almonds.
—Beat 6 egg whites…1/4C sugar.until they form firm peaks.
—Fold egg whites into the chocolate mixture.

3. Bake the cake.—Pour the batter into the prepared cake pan. Bake for 1 1/2 hours. Let cool in the pan on a wire rack for 15 minutes. Remove sides of the springform pan. Let cool completely before serving.

Satisfying the Sweet Tooth

National Peach Month

  
The month of August is National Peach month…a month to honor and enjoy the great flavor of juicy peaches. So…

1.  What exactly is a peach?

The peach (Prunus persica) is a deciduous tree native to China that bears an edible juicy fruit also called a peach.

The scientific name Persia, as well as any variations of the word “peach,”  came from the word “Persia” because peaches were thought to have originated in Persia, or modern Iran. The Romans called the peaches “Persian Apples,”naming them after the country that introduced peaches to the West.

The tree belongs to the family Rosaceae (the rose family), subfamily Prunoideae, genus Prunus, and subgenus Amygdalus (having a corrugated seed shell like an almond).

The fruit is a drupe, with a single reddish-brown, oval-shape, 1.5-2 cm long seed encased in hard wood. this seed may also be called the “stone” or the “pit.”

2.  What Is the True History Of The Peach?

Actually peaches originated in China, where they have been cultivated since 1000 BC. Today China remainsthe largest world producer of peaches.

Even today in modern China peaches have special significance and “mystical attributes,” such as the ability to bring luck, abundance and protection. Peaches also symbolize immortality and unity. Peach blossoms are carried by Chinese brides.

Peaches traveled west via the silk roads to Persia, earning them the botanical name Prunus persica. In Persia, peaches were discovered by Alexander the Great, who introduced peaches to the Greeks around 320 BC.

By 50 BC., Romans grew and sold peaches for the modern equivalent of $4.50. Once the Romans cultivated the fruit, they were able to transport it north and west to other countries of their European empire.


3.  Where are peaches grown, other than China?

Italy, particularly the regions of Campania and Emilia Romagna, is the second largest producer of peaches and the main exporter of peaches in the European Union; 

Spaniards brought peaches to South America and the French introduced them to Louisiana. The English took them to their Jamestown and Massachusetts colonies. Columbus brought peach trees to America on his second and third voyages.

In the United States, California produces more than half of the peaches grown…even though so many peaches are grown in Georgia that it became known as the Peach State.

4.  What are a few of the over 700 varieties of peaches?

  • Clingstone…the flesh sticks to the stone…generally used for canning
  • Donut…flat with rounded sides that draw in toward an indented center, like a doughnut without a hole…a descendant of the flat Chinese peach
  • Freestone…the flesh does not stick to the stone…the kind generally found in supermarkets. 
  • pêches de vigne...considered to be the finest peaches of all…small, red-fleshed…covered with grayish down…grown in vineyards in France and generally found only there
  • Saturn…a flat variety that resembles the rings of Saturn
  • White…typically sweeter and less acidic…most popular in China, Japan, and neighbouring Asian countries, 
  • Yellow…have an acidic tang coupled with sweetness… most popular kinds in Europe and North America

5.  How nutritious are peaches?

Peaches are a good source of vitamin A (11% RDA), vitamin B(10%), vitamin C (19% RDA), potassium (10% RDA), and fiber (3 grams, 10% RDA).

A medium peach contains only 37 calories. One large peach has only 68 calories.
  

Now for a few recipes…

     
Bellini

    

Peach Blueberry Parfait

      

      Peach Cheesecake

         
      Peach Cobbler

        
      Peach Melba

        
      Peach Pie

         
      Peach Slushie

      Satisfying the Sweet Tooth

      August Dessert of the Month—The Poke Cake

        
      Poke Cake is more of a process than an actual recipe…and there are as many different variations of Poke Cake as there are…

      (Different flavors of cake mix) x (Different flavors of Jello or instant pudding…

      Betty Crocker makes 27 different flavors of SuperMoist cake mix…Jello makes about thirty different flavors of pudding…that alone makes for 810 possibilities…
      So how do you make a Poke Cake…

      • 1.  Bake a normal cake, either from a mix or from scratch.
      • 2.  Poke holes in the top with some object, such as the base of a wooden spoon.
      • 3.  Pour sweetened condensed milk, pudding, or jello over the holes…(this allows the liquid to seep into the cake and makes it moist and flavorful).
      • 4.  Refrigerate the cake for a few hours so that the liquid has absorbs into the cake.
      • 5.  Top with Cool Whip and other optional toppings such as caramel syrup, nuts, candy bits,  and fruit.

      Making this cake actually doesn’t involve a recipe…it’s more like creating a ice cream sundae…but better…