All posts filed under: Cakes

English Seed Cake

Looking back, I guess the cake all started as a way to get the four of us to sit still while she read. During the summer break, Jane would spend an hour,  one afternoon a week,  reading to us. In part, to keep the house from being destroyed as we moved play inside to avoid the heat when afternoon summer temps arched to sweltering highs… but, more over to guide our reading interests to more adult literature. That summer in particular, she read The Hobbit.. As you know, the stories are full of multiple meals, Elevensies, teas, cakes and the such. As a way of getting us in the mood she researched a seed cake made with caraway (a typical tea cake). We noshed on it as they left the Shire and headed on their adventure. Truth be told, I never really cared for it. Caraway seeds in cake just never translated to delicious for me. Jane however, loved it and made it long after the story concluded and we moved on to more contemporary adventures. With the success …

All that Lemony Goodness ~ #10

The other day while Jane was doing a bit of research, she came across the little jewel of information that hazelnuts aren’t the same thing as other tree nuts. Meaning – supposedly, she should be able to eat them and not have to hop on the train to Crazytown. I bought a small (1 cup) pack of dry-roasted chopped nuts, gave her a teaspoon to eat… and waited…. Nada.. Encouraged..Elated…Excited… I decided to make her up a batch of Trisha Yearwood’s Pecan Pie Muffins (you know… using hazelnuts). Because you all know that with her particular food triggers, anything I can do to make her life suck a little less – I’m going to do. Well…. we were a bit premature in our assessment. Hazelnuts didn’t effect her cognitive functions, the problem was much further down the pike (if you get what I mean)…. I had to toss them out. So why am I talking nuts when this is about lemony goodness? Because lemon is my go to for her. She loves lemon almost as much as …

Tales of Woe ~ that Madeira Tart

I’ve always wanted to make a Bakewell Tart. But, with our particular allergy set, ground almonds in anything is just asking for trouble.  Back around the first of February, I came across this recipe for Irish Bakewell Buns. The ingenious thing is – unlike a traditional Bakewell Tart,  she didn’t use ground almonds… she used a Madeira sponge for the topping. Okay..fine.. I skimmed the recipe – saw the word Madeira – and my monkey brain said, “How cool! Madeira wine instead of almonds! … just the thing to give that nutty, rich flavor without dealing with the consequences of tree nuts.” If you’re from the UK – you already know where this is headed… feel free to bury your face in your hands. Anyway… I ran out and scoured the mountainside for Madeira to make those lovely buns. It wasn’t easy… it took me nearly 3 weeks to locate a bottle.  It appears Madeira isn’t terribly popular up here in the hills. Then, it was time to make the buns…. The thing is… Madeira Sponge Cake …

Taste of Summer – Jamaican Banana Bread

I think my parents kept the Time/Life publishing company in business. For a period of time, Dad would buy every box set of music they came out with. And Jane, well it was cookbooks, of course. Not that there was anything wrong with that. From the International Series, that was a little geographic lesson, a cultural sneak peek, and a cookbook rolled into a neatly packaged compendium (complete with a decorative box sleeve), to my all time favorite, The Good Cook – which  consisted of 27 volumes, each devoted to a particular subject. Each were printed, boxed, and lovingly shipped in monthly surprises from the late 70’s to early 80’s. It is my absolute favorite cookbook collection, and even today, I refer to them often when I need a little inspiration. As it so happens, I got a little banana crazy a month ago, and started buying a bunch of banana every week. I like a banana, but I really only like them when they are still just off the green and beginning to turn yellow. …

Crumb Cake ~ The One with The Apples

About four months ago, I came across a picture of a particular apple crumb cake. No recipe, mind you… just the picture. And that kind of irked me. I’m all for finding food pictures on the internetowebbyversothing – it’s like porn, without all the uncomfortable naked bits. But like porn, it kind of leaves you wanting something else. So I went looking for the creator of that slice of Bow-Chicka – Wow – Wow. I found her at Seasons & Suppers (a great little food site with some serious Yum going on.) She had found the recipe through some forum, and did all the heavy lifting to translate it into something she could cook. I loved the (butter butter heavy cream sour cream) recipe, except for the (butter butter heavy cream sour cream) ingredients that just weren’t (butter butter) going to work in this camp… you know, lactose intolerant and all. So I set out to strip the recipe down to the bones and try to make it less (butter butter cream) heavy and deadly …

Russian Tea Cake

or ~ Spiced Orange Upside-Down Cake or ~ Slap me with that spice, Vladimir Russian Tea – just the name brings back overly sweet family get-togethers, the smell of libraries at holidays, and that particular teacher in the past that, come Fall, would drink nothing else….. she reeked of mothballs,  cloves… and Tang©. Granted, you don’t see it being served very often at parties anymore – and it’s been years since anyone has gifted me with a gingham topped mason jar of the mix… But you know if you ever were in a need for a tangy, sinus clearing, sugar fix… that was the stuff. And I have to say… I really liked it. Truth be told, I’m not a fan of Pineapple Upside-Down Cake. The enzymes in the fruit turn the cake and batter into something just completely indigestible to my sensitive gag reflex…. but I love the idea of it…. and I had these decorative oranges… and something needed to be done with them. Russian Tea Cake Makes 1 – 9″ Cake Ingredients …

Gooey Gluten-Free / Dairy Free Pineapple Cake

It’s not often that I see a food posting on some social networking thing and immediately run off to make it. But, that’s kinda, sorta, exactly what happened here. Food.Com shared a photo of a “Do Nothing” Cake. And. if you know my baking skills, that sounded right up my alley. Here’s the thing – the recipe is stupid simple. So whether you do the original from them (click on the name to follow their link) or try my Gluten-Free version – you aren’t going to have a lot of time or effort invested in it… so, in that sense, it’s definitely a doer. And, if the STUFF-MY-FACE-TIL-I-HIT-A-SUGAR-OVERDOSE actions of earlier this evening are any indication, anyone you make this for will think you hung the moon, or name a street after you, or lay beds of roses at your feet. Seriously, it’s that good. Gluten Free  Pineapple Cake with  Seriously Gooey Topping Serves 1, go make your own. Actually, it will generously serve 8 Ingredients For the cake: 2 Cups Gluten Free Baking Mix …

Baked Oats – Revisited

I’ve been eating baked oatmeal nearly everyday since that first post a couple of weeks ago. I’ve done it with pearled oats, steel cut oats, old fashioned and quick cook.  I’ve changed the ingredient mix-ins, I’ve monkeyed around with proportions and liquids and cooking times… And, I’ve come to the realization of a couple of truths: I really don’t like breakfast. The thought of getting up in the morning before there’s even a sun and stuffing anything in my pie hole before I’ve had 2 or 3…. pots of coffee – is just craziness. I don’t know how anyone does that. I found that I like eating it better as a snack cake… or dessert. It doesn’t work with  anything other than a smushed oat. Pearled and steel cut oats just can’t hydrate enough, and because of the whole graininess it can’t merge with the eggs. You get sweetened scrambled eggs with bird feed on top. And while any rolled type oat will work, standard – old fashioned oats give you the perfect balance of texture / …

I’ve got your Sticky Cake… Right Here

Okay.. I didn’t actually watch the UK Summer Olympics. I was pretty much Twittered into a stupor by the time the first event concluded. (and… I’m not really a “hit the ball and drag Harry” kind of guy…) But I was stoked about it being there. Because, I expected the airwaves to be inundated with Cuisine of Britain programming. I didn’t see any.. well, I take that back. There was one program produced back in 2000 aimed at convincing the world that the UK wasn’t all Bangers and Mash. Which is kinda sad, because I particularly like bangers… and mash.   That really left me with no other option than to go about looking for my own little culinary excursion. I found my first stop with Fiona Maclean (don’t you just love her name!) over at London Unattached. Fiona made Parkin! Now, I’ve had parkin a couple of times before (read that as a lot) as my across the street neighbor in Savannah was always making it and inviting me over for tea. Actually, I worked with her estranged husband and she …

A Week at the Beach

In my head, I’ve been living on beach time for almost two weeks. It’s bad… There are posts to publish, recipes to perfect, 3 bottles of exotic juice to play with… … but all I can hear is the crashing waves. Back at the end of March, I had the opportunity to go to Port St Joe and stay at a friend’s beach house. It had been years since I had spent any real time at the beach – so the offer to go crunch my toes in the sand became almost hypnotic – I was giddy – even if the trip was to be partially work related. (We’ll be planning and executing a beach wedding there this October.) Unfortunately, I haven’t been able to concentrate on anything else since. So I’ve decided to give into my inner, lunatic, railing child and spend a week at the beach here. I’ll recap some of the things I cooked while I was there, take you to a couple of places in the area,and whip up a sand …