November 2013 Archives

National Bundt Cake Day

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Grasshopper Cake
Today, November 15th, is National Bundt Cake Day. While I'm nowhere near as dedicated to this holiday as The Food Librarian who has been posting 30 Days of Bundt Cakes (AKA I Like Big Bundts) every year since 2009, I thought I'd share a recipe and some photos since the Bundt pan hails from right here in Minnesota (thanks, NordicWare®!)

Lemon-Cheese Filled Cake
All of these images come from Over 300 Delicious Ways to Use Your Bundt Brand Fluted Tube Pans (1973). Which was later reprinted under the (much briefer) title Bundt® Cookbook.
If you're not big on cakes, these books offer recipes for a variety of foods to make in your fluted tube pan:
Basic Gelatin Salad

If you're still not sure what to make in your bundt pan this year, I highly recommend Gramercy Tavern Gingerbread. I make it every year and it is amazing. It is, in fact, the reason I bought a bundt pan. Or, if you're in more of a chocolate mood, here is a recipe for Chocolate Macaroon Cake:
Chocolate Macaroon Cake
Chocolate Macaroon Cake
From Over 300 Delicious Ways to Use Your Bundt Brand Fluted Tube Pans (1973) by Dorothy Dahlquist

Ingredients
2 cups sifted flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
3/4 cup cold water
1/2 cup shortening
1/2 cup commercial sour cream
Coconut-Macaroon Filling:
Reserved egg white
1/2 cup sugar
1 cup grated coconut
1 tbsp. flour
1 tsp. vanilla

Filling: In small bowl, beat egg white at high speed until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla; blend well. Set this mixture aside.
Cake: In large mixing bowl, combine all ingredients; blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured 12-cup Bundt Pan. Drop teaspoonfuls of the coconut filling over the chocolate batter. Bake at 350° for 55-65 minutes or until cake tests done. Cool 10-15 minutes in pan; turn out on serving plate or wire rack to complete cooling. Top with Vanilla or Chocolate Glaze.

What is your favorite bundt recipe?

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Trussing Turkies and more

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Homebrewing has become increasingly popular over the past few years. We have several cookbooks in the database Early American Imprints ranging from topics of homemade wine, beer, puff pastry, tarts, and more. These databases might be helpful if you are tracing the history of an ingredient or preparation technique.

  • Every man his own brewer, a small treatise, explaining the art and mystery of brewing porter, ale, and table-beer; recommending and proving the ease and possibility of every man's brewing his own porter, ale and beer, in any quantity. From one peck to an hundred bushels of malt. Calculated to reduce the expense of a family, and lessen the destructive practice of public-house tippling, by exposing the deception in brewing. By Samuel Child, porter brewer, London.
  • The new art of cookery; according to the present practice; being a complete guide to all housekeepers, on a plan entirely new; consisting of thirty-eight chapters. ... With bills of fare for every month in the year, neatly and correctly printed. By Richard Briggs, many years cook at the Globe Tavern, Fleet-Street, the White Hart Tavern, Holborn, and now principal of the Temple Coffee-House, London.

As we approach Thanksgiving, you might be interested in studying the history of various Thanksgiving dishes. Here is a lengthy description on how to truss a turkey.
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