From pancake making Sunday morning
Prune cake recipe is from The Beaumont Inn Harrodsburg, Kentucky. I saw it in a newspaper when we lived in Fort Knox.
I’ve baked this recipe for decades. It’s a moist spice cake. Even better the second day.
Be sure you cook and mash the prunes first!
I shared the Prune Cake recipe and the person said later her cake didn’t taste or look like mine. I asked her about it – she didn’t like cooked prunes so she thought she’d improve the recipe by just cutting them up. The prune mash needs to distributed throughout the batter. Doesn’t work her way!
I omitted the warm sauce this time, cutting the calories of extra butter and sugar but it’s delicious that way. Keeps it extra moist.
Many blog viewers baked a spinach pie and reported great success. Not sure how many will be tempted to bake a prune cake. If you do, please let me know.
And buttermilk is key to success.
I creamed the butter and sugar by hand.
Added egg and vanilla.
The combined dry ingredients.
I usually fill them with raspberry and apricot Bonne Maman jam. I was fortunate to receive some delicious marmalade and jam from two different friends.
I used Eileen’s Orange Marmalade and Pam’s Blubarb in addition to the raspberry and apricot.
The only risotto I’ve eaten was made in fine restaurants. Although I always loved eating it. I’d never made it myself.
I’ve been binge watching lots of cooking shows. One episode of Master Chef Junior had Joe Bastianich demonstrating how to make risotto. Then I found a video of his mother Lidia Bastianich at Harvard demonstrating the science behind the cooking of risotto at a public lecture on Science and Cooking. I watched them and felt confident but upon a second look I heard that you use 1/4 c of wine not the one cup I thought I heard. Good thing I watched again.
You need the Arborio rice to begin with so I bought the correct ingredients (except I did not have a hunk of Grana Padano cheese and used some Parmesan to finish it) cook with wine you would drink, no cooking wine.
The best 22 minutes I’ve spent in a long time, and standing at the stove stirring constantly wasn’t difficult. Can’t wait to make it again.
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
Popcorn. Yes or No?
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.
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.