Weekly Cooking (and related issues) Thread

[Jamestown1630]

I love thrift stores - you never know what you'll find, and nearly all of my extensive cookbook collection has come from the local 'thrift' - not to mention my ever-growing collection of vintage Pfaltzgraff 'Yorktowne'. (My husband has finally surrendered, ceased wondering just how many dishes a woman really needs, and now proudly ferrets-out the best pieces that are hiding somewhere behind all the other 'junque' in the store ;-)

A few weeks ago I found a New Orleans cookbook that had an interesting cake recipe. I haven't tried it yet, but I thought I'd post it here and ask all of you about it.

First: what kind of Jam? I'm wavering between Peach and Apricot; I think I was attracted to this because of the 'Penuche' icing - a favorite flavor - and the jam should go with that. Also, the recipe seems a little odd to me: will the icing actually spread, and frost a three layer cake? I've never made a cake like this.

From 'La Bonne Cuisine: Cooking New Orleans Style', compiled by the Women of All Saints' Episcopal Church of New Orleans, LA:

JAM CAKE ;-)

1/2 Cup Butter

1 Cup Sugar

1 tsp. Baking Soda

8 T. cold Water

4 Eggs

2 Cups Flour

1 tsp. each ground cloves, cinnamon, and nutmeg

1 cup thick JAM

In a large bowl, cream together the butter and sugar. In a measuring cup, dissolve the soda in the water. Add the eggs to the butter/sugar mixture, one at a time, alternating with the soda and water mixture, and beat well.

Into another bowl, sift together the flour and spices and gradually beat the dry mixture into the egg mixture.

Add the jam and beat vigorously for 1 minute. Pour the batter into 3 greased and floured 8- or 9-inch cake pans. Bake the layers at 375 F for 20 to 25 minutes. Let the layers cool and frost the cake with the Penuche icing. Serves 14 to 16

PENUCHE ICING

3 Cups Brown Sugar

1 Cup Sugar

1-1/2 Cups Milk

6 T. Butter

2 tsps. Vanilla

In a heavy pan thoroughly combine the brown sugar, sugar, milk, and butter. Cook the mixture over medium heat, stirring constantly with a wooden spoon until a candy thermometer registers 242 F to 248 F, or a firm ball forms when a small amount of syrup is dropped into ice water.

Remove the mixture from the heat, add the vanilla, and beat with an electric mixer until the icing is of spreading consistency. If the mixture starts to harden while being mixed, add a small amount of milk to thin it.

[JRandomFreeper]

It looks to me, after a short experimentation, that the bananas need a quick toss in veg oil to keep the chips from sticking to the dehydrator.

/johnny

[MomwithHope]

I’ve used a dehydrator for bananas before, also did tomatoes and jerky. Tossing in oil would work but I would use spray oil on the drying racks. Less oil and I didn’t need to coat the food. When it’s time to flip the food the tops are so dry they do not stick.

[MomwithHope]

I know a bit about freezing bananas. We have a Champion juicer that we bought when we first got married. 37 years and still going strong. You can either juice with it or make solid stuff like peanut butter. I take bananas that are just ripe but won’t get eaten, peel them and freeze whole in good plastic wrap. Toss a few of them frozen down the Champion and it tastes just like soft serve ice cream. Really!

[JRandomFreeper]

Probably a better solution to spray oil on the racks instead. I'll keep that in mind.

/johnny

[Jamestown1630]

Breakfast looks good. And so do you, with or without hair ;-)

-JT

[Lurkina.n.Learnin]

The fuchsia jelly had a strong almost fermented flavor as I remember it. I don’t remember any lemony flavor. It was real dark like black cherry. Sorry I took so long getting back to you but I got to doing something else and forgot.

[JRandomFreeper]

Today I'm making fry bread. What kind? Don't know exactly until I get done. It's a take off on Indian fry bread (probably feather and not dot).

I'm starting now with a pseudo sourdough that ought to last for at least a week before it dies.

It has warm water, yeast, honey, sugar, grape skins and is sitting on the counter, covered with a bar-mop (kitchen towel).

I'll use that for a base later for the fry bread.

Eventually, I'll do pictures. I'm taking them as I go.

/johnny

[Jamestown1630]

I’ve never had fry bread. Is it anything like funnel cake?

Somehow, when I’ve heard about Indian fry bread, I’ve thought it a savory bread. Is it sweet?

-JT

[JRandomFreeper]

It can be savory or sweet. The Navajo use it savory in place of a tortilla to make tacos.

They are also eaten with honey and powdered sugar for sweet. I think of it more like Beignets without a filling being default.

It's pretty versatile.

That's the feather version. The dot version is like flat-bread.

/johnny

[Jamestown1630]

Thanks, Johnny. I’ll look into the Navajo and the ‘dot’ styles. Those are intriguing.

-JT