Real Lancashire Eccles cakes at Afternoon Tea

This week I received a package of yarn and goodies from a Woolswap knitter who lives in the UK. Amanda included a tin of Traditional English Tea and a packet of Real Lancashire Eccles Cakes with Real Butter.    She mentioned her husband likes to dip his into his tea. This afternoon I was inspired to make a tea party for one on my front porch. The Eccles cake  was delicious and went perfectly with the English Afternoon Tea. I added a drop of milk. There are three cakes left so three more tea parties on the porch.    Here’s what the bakery says on their website

 

The Eccles Cake is a traditional product, which is believed to have originated in the town of Eccles, approximately five miles from our bakery.

The Edmonds family recipe and method of manufacture has been handed down through generations. Our Eccles Cakes are handmade and consist of a mixture of the finest Vostizza currants, raisins, butter and sugar enclosed in a shell of flaky buttery pastry.

 

 

Peeps. Yes or No?

Peeps. Yes or no?

The 2012 NY Times slide show showing how peeps are manufactured is still available. I ate one tonight. 32 calories. I could not detect any flavor other than sweet.

I bought them on sale post-Easter sale for just 99 cents at the fabric store

Since 1953, Peeps.

Turns out this is my FOURTH post about Peeps.

There are Peep Haters says Julie Bosman in NYTimes 2012 article . “But for such an innocent, marshmallow-and-sugar pastel candy, the Peep is surprisingly polarizing. Peeps-hater Web sites show pictures of Peeps dipped in liquid nitrogen and smashed with hammers. Admirers dress them in costumes and arm them with plastic swords. Matthew Beals, director of the 2009 documentary ”The Power of the Peep,” said their appeal endures because ”they coexist as both cute and horrible.”

Previous posts include

Peeps Not just for Easter anymore

Peeps on Top of brightly colored frosted doughnuts

(What Will One Admit to Eating When No One is Watching ?)

Blue Peeps Still Life

Spinach Pie Recipe – No Crust


This recipe is from a woman named Becky in 1980.  It has been a family favorite since then.  Somewhere I have the original recipe card.

 Spinach Pie

Butter a 9″ glass pie plate. Preheat oven to 325 degrees

In a large bowl mix together:

2  10 oz packages Frozen Chopped Spinach, thawed, drained and squeeze out as much water as possible

4  Eggs

1  16 ounce container Cottage Cheese, (I like the small curd)

2  Cups of shredded Extra Sharp Cheddar Cheese ( I have added a bit of shredded Gruyere or fresh Parmesan on occasion)

Salt and Pepper to taste. The cheese is salty to me so I don’t add much salt.

Pour into the buttered pie plate.  Bake for 45 minutes or until knife in center comes out clean.

Let rest a bit before slicing so the wedge holds shape nicely.

 

 

Popcorn. Yes or No?

I had no idea that popcorn has been around as long as the following entry says–

“Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date circa 3600 BC. Fossil evidence from Peru suggests that corn was popped as early as 4700 BC.” Wikipedia

Kernels popped on stovetop, in a mixture of coconut and olive oil. Lightly salted but unbuttered

Popcorn. Yes or No?

Winter Supper

Steve brought home a container of vegetable soup from Maria Merante’s which a block from his work. To turn it into a main course, I added a can of white cannellini beans, drained.

Added salt to boiling water and cooked a cup of penne pasta.

I placed the cooked pasta in the bowl first, poured the hot soup over and then added some Parmesan cheese.

It was fragrant and hearty on a chilly winter evening. Merante’s : celebrating all things Italian since 1983

The finished dish
Before the addition of the white beans
From a 2017 post. Maria Merante

Lebkuchen Ice Cream

Three years ago I had my first Lebkuchen Ice Cream at Kiez Eis in Berlin, Germany. Here’s my post of that experience.

I received some Lebkuchen (a soft spiced gingerbread cookie with ground dried fruit and nuts) for Christmas from my sister and daughter.

Last night I chopped two cookies and folded them into softened vanilla ice cream.

I ate a dish of it last night and it tasted good.

But this evening, I had another scoop and after 24 hours in the freezer it was so flavorful, the spices flavoring the ice cream beautifully.

Spaghetti Arugula

Ten years ago this month I took a cooking class at La Flegrea in Squirrel Hill . Here is one dish I learned to make- Spaghetti Arugula, a recipe from Ana Flevola. (Click to see the class)

I’ve posted the dish before in 2016, too if you want to see the steps of preparation.

Here’s the refreshing dish once again, from last night.

Marzipan. Yes or No?

My sister sent this photo of some marzipan pigs.

Almond paste confections taste good to me,  but I know a lot of people who pass, no matter what shape or color the marzipan takes.

I’m sure you’ve seen fruits and vegetables, animals, or marzipan incorporated into a pastry at a bakery.  Some people find it gross.

Marzipan at the Daring Gourmet recipe and history

Marzipan, yes or no?

Good luck for the New Year.

 

 

Onion Marmalade and Homemade Fruitcake to Start the New Year

Two kinds of onions and NOT a family recipe! The onion marmalade was included in a Christmas goody box sent from Massachusetts made by Eileen. Linda was on fruitcake production. That ones a recipe held close. See the loaf wrapped in a rum soaked cloth. Homemade gifts are the best.

I had to write to ask the best way to use the onion marmalade as it was new to me. When my sister read the proposed list, she suggested The chips and dip option. I had a vat of sour cream on hand, can always count on Steve to provide the chips and couldn’t have been easier! Or tastier!

Method? Stir in. Eat. If you have leftover, it’s even better the next day.

No questions necessary to inquire how to savor the fruitcake. Thank you friends.

JELL-O, Yes or No?

My mother (from Illinois) always made a Christmas JELL-O with the juice of a fresh lemon added. I made it on Christmas Eve but forgot it on Christmas Day and it’s still in the fridge. Maybe we’ll eat some tomorrow. Her other concoction was lemon jello with crushed pineapple and shredded carrots with fresh lemon a pinch of salt. Oh and one made with the little packet of plain gelatin, fresh limes’ juice and sliced green grapes. My childhood memories of JELL-O(click for history as it all started in 1897) my sense is that it’s just not as popular anymore.

So JELL-O, yes or no?

Christmas JELL-O preparation on Christmas Eve

My sister gave me this cookbook

Perhaps your remember my Rainbow JELL-O post which was more of an art project.