Sheboygan Thrift Shop Find

On Thanksgiving, I baked pumpkin pie squares in this thrift shop find from a trip to Wisconsin years ago.

I like how there’s a recipe printed in the bottom of the baking pan. On the underside I learned it was manufactured about 55 miles from here in New Castle, PA


Windmere China stopped production in 2012

Turkey by Tookie

Two Longtime Friends Cook Modern Comfort Food Guest Blog

Watercolor by Joanne -Applesauce Cake with Bourbon Raisins baked by Colleen

Joanne writes from Florida:

So …. one day last month I was on the phone catching up with my friend Colleen who lives in Nova Scotia.  As we were talking about her new cookbook purchase, Ina Garten’sModern Comfort Food“, my doorbell rang and a package was delivered.  I opened it while talking and it was a copy of the same book!  What are the odds?  My dear friend Ruth had sent it as a surprise.  Colleen and I decided we would each pick some recipes to try out and share our results.  Here are the photos of our month-long project.  Fun and nice way to keep in touch.  Overall we both agree that Ina Garten’s recipes are easy to prepare and almost always turn out looking exactly like her descriptions and photos. 

We’re looking forward to trying out another cookbook author soon.”

Colleen cooked:
Warm Spinach and Artichoke Dip
Spaghetti Squash with Arrabbiata Sauce
Seared Salmon with Spicy Red Pepper Aioli
Applesauce Cake with Bourbon Raisins

Applesauce Cake with Bourbon Raisins
Joanne cooked:
Brussels Sprouts Pizza Carbonara

Brussels Sprouts Pizza Carbonara
Fresh Zucchini with Lemon and Mint
Roasted Sausages, Peppers and Onions
Joanne has been featured with Tea Bag Art and recently the zucchini as cucumber confused produce sign

What’s Your Comfort Food?

Last Thursday on our virtual knitting Zoom, my friend Joanne showed this lovely watercolor painting titled Comfort Food.

I had to smile cause I knew Ina Garten’s Modern Comfort Food cookbook was to arrive at Joanne’s house in Florida the very next day. I’d ordered it as a gift.

Here’s Joanne’s Grilled Cheese Sandwich and Tomato Soup painting, Thanks for sending, Joanne.

And here’s the cover of the new cookbook

Can’t wait to cook some of these recipes

And the back cover. Black and White Cookies.

What is your go to comfort food in the Pandemic?

Hungarian Csoroge

Aunt Linda made these Hungarian Csoroge

Can you pronounce it?
here’s a recipe

also known as Angel Wings, traditionally fried in hot lard.

there are similar fried dough recipes from: Poland (chrusciki, kruschicki) Italy (frappe or cioffe -bowtie cookies) Lithuania-(ausuki).  Croatia-(Kroštule)

here’s a link to Nut Roll slideshow 

Pretty plate from my friend Joanne.

 

Happy Day Cake Recipe

HAPPY DAY CAKE RECIPE

It’s my sister’s birthday today.

The Happy Day Cake Recipe post is from a birthday post I made for her ten years ago.  For many family  birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing.  My mother would put the saucepan filled with boiling brown sugar and butter, into a sink of cold water and then beat it by hand once it cooled.She’d add Confectioner’s sugar to it. I can hear the ring of the metal loop at the end of the pan’s handle.  She added a dash of vanilla extract.  My dad would pour milk over a stale slice of cake and eat it with a spoon.   Cake and frosting recipes below photo.

Mary bought me this vintage cake pan when we were visiting our brother in Okanogan Washington

Happy Day Cake

2½ cups sifted cake flour

1½ cups sugar

3 tsp. baking powder

1 tsp. salt

1/2 cup shortening, at room temperature

1 cup milk

1 tsp. vanilla extract

2 eggs

Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.

This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.

Penuche Frosting   Butter is Key

INGREDIENTS:

  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 2 cups sifted confectioners’ sugar, more or less
  • hot water, optional
  • vanilla extract

PREPARATION:

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.

Happy Birthday Mary.

 

I didn’t count the cake posts I’ve created in the last 12 years but if you have time on your hands and like cake  you can look at some photos from theblog tagged CAKE here

Cannelés from Gaby et Jules Bakery

My friend R  came for coffee on my front porch Saturday morning. She brought lovely French  pastries. And a box of……

Cannelés
from Gaby et Jules French bakery In Squirrel Hill, Pittsburgh.

(Click here for a recipe if you don’t have a French bakery nearby)

(pronounced “can-eh-lay”), also spelled canelés. They come from the Bordeaux region of France..” from Chef Iso website “ basic ingredients–milk, flour, eggs, butter, sugar, and vanilla. But baking them at high heat in ridged fluted molds transforms them from a liquid batter to deep golden brown treasures. The outer shell is crunchy and crisp while the inside is delicious custard.”

canelés with one “n” or two 

Danish Dough Whisk Put to Use

Early in the Pandemic my friend Debbie shipped scone mix and an unusual kitchen tool. A “brodpisker”in Danish or a Dough Whisk.

Here’s an Epicurious article all about this wonderful tool.

(Of course, you don’t want to overwork you’re scone dough!)

Thanks, Deb.

Those are bits of dried raspberries
Breakfast on the front porch with sock knitting on the side.

Edges, Center or Pass?

My sister told me about this Baker’s Edge Brownie Pan so I ordered one for Anna. (and the family)

Anna was headed to work today and said when she got home at ten, it would nice to have a brownie.

Maura made a batch and I got to see the pan do what it claims to do. And it does it perfectly. All edges!

Which is your preference? Edge? Center? Or Pass?