Showing posts with label cookbook. Show all posts
Showing posts with label cookbook. Show all posts

Friday, September 12, 2014

Mrs. Donahey's Peach Shortcake

by Sheila Connolly

I should not be allowed out of the house, because I keep coming back with books. And I can’t seem to clear any space for the new ones. I’ve got four large boxes of books I'm planning to take to the library, and there’s still no room. Therefore I buy more, to soothe the pain of loss.

Last week I went to the Brimfield Antiques Fair, which is huge. It’s halfway across the state from where I live—but it takes only a bit over an hour to get there, in part along the Massachusetts Turnpike. A few years ago, the rest stops on the Mass Pike decided to allow farmers to sell their wares on their sites. While it’s a bit late for most crops this year, I did come upon one orchard vendor, offering the last of the summer peaches and the first of the fall apples. No surprise, I bought both.

And then I went on my way to Brimfield, where I acquired…more books. (And a delightful antique apple peeler, but I’ll save that for another day.) One of my finds was The Calorie Cook Book by Mary Dickerson Donahey, with a copyright date of 1923. Who knew they were worried about calorie counting then?



The charming Mrs. Donahey opens her book with a chapter titled “Remarks—Pertinent and Impertinent” and says, “This book has been made for the use of those people who wish to eat properly and really don’t know how.” Think things have improved since 1923?

I’ll admit that many of her points make sense, even from today’s perspective, and at least she doesn’t pretend to be a scientist or a food expert. Things fall apart just a wee bit when she starts providing “Reducing Menus” for each day of the week, by season. The portions are tiny, especially the breakfasts. I mean, “5 dates or 15 raisins, 2 soda crackers, and clear coffee?” Another breakfast is made up of “a full glass of whole milk.” That’s all.

I think the lovely lady really gave herself away when she included a substantial section on desserts. Thirty-three pages worth, in fact.

Clearly my peaches were clamoring to be used first (although I’ll miss the wonderful aroma that perfumed my kitchen). Mrs. Donahey kindly provides a recipe for Peach Short Cake (1580 calories—and she doesn’t say how many people this may serve. Uh-huh.)


Mrs. Donahey’s Peach Short Cake (updated for modern conveniences)

1-1/2 cups flour
1 Tblsp baking powder
2 tsp sugar
Pinch of salt
1-1/2 tsp shortening
1/2 cup milk
7 medium-sized peaches (make sure they’re nice and ripe)
1/2 cup powdered sugar
1 Tblsp butter

Peel the peaches, remove the pits, and slice. [Note: mine were delicious! Just the right stage of ripeness, and very sweet.] Sprinkle with the powdered sugar as soon as they are cut. [Mrs. Donahey notes that the peaches may discolor if they sit too long, so you might want to add a little lemon juice to prevent this.]



Sift the dry ingredients together and rub in the shortening with the finger tips (substitute: food processor). Add the milk (if the mixture is not moist enough, add a little more).



Roll out the dough and bake as a single round cake or individual small ones.
Mrs. Donahey didn’t give a temperature, but she admitted using the Boston Cooking School Cookbook (aka Fannie Farmer) as one of her references, so I checked my aged copy: 450 degrees for 12 minutes.



Mrs. Donahey told us to split the cake(s) carefully and butter each half. I decided to try the Fannie Farmer strategy: melt the butter, brush the top of one cake with it, then put a second cake on top. It worked! And this method ensured that the shortcakes don’t dry out too much in baking.



Split your cakes, put one half in the bottom of a bowl, add a layer of peaches, lay the other half on top and add more peaches. (Being self-indulgent, I added sweetened whipped cream.)



The same recipe will work well for strawberries, raspberries or huckleberries.

Taking a quick look at the lady’s spectrum of “reducing” recipes, for most days she allows between 1200 and 1300 calories, total. I suppose that means you may have a very small serving of shortcake, like a tablespoon. I had a wee bit more.

To quote Mrs. Donahey, “Self control! That is the base of it all.”

Coming October 7th! Just in time for the apple harvest, which has already begun in Massachusetts (and will go on until November).

Available for preorder now at Amazon and Barnes & Noble


Wednesday, August 14, 2013

Lemon Basil Maple Syrup dressing recipe



 From Daryl aka Avery


From a fan online, I discovered a cookbook dedicated to maple syrup: the MapleSyrup Cookbook.  I love maple syrup. There’s something so satisfying about the flavor. It reminds me of special mornings as a kid, usually on weekends, having pancakes or French toast. Now, I’ve never tapped a tree. I don’t have any maples around to do so. However, thanks to an MLK follower, Libby Dodd, I learned “how to tap a tree” after I googled “how to tap a tree.” A duh moment for me, right? Thanks, Libby! I found this site called TapMyTrees. The site is dedicated to helping people learn environmentally sustainable ways to make syrup. Enjoy exploring the site.

Though there are no pictures in this cookbook (boo-hoo; I’m one of those cookbook purchasers who
really, really likes photographs), the recipes are fabulous. The lemon-basil salad dressing caught my eye right away. It’s simple, easy and as Haedrich, the author of the cookbook, wrote: “Somebody could bottle this and make a fortune, that’s how good it is.” 

So true!!!  Hmmm. New career in store for me? Probably not.

In addition to maple syrup, I love spinach. Spinach is so fortified. It’s got a thicker-than-lettuce texture that really appeals to me. However, often I find dressings for spinach salads are too thin or too salty.

But I tossed the maple syrup-enriched dressing on a spinach salad for my stepson and his wife this weekend. Over dinner, she was delighted that I had found a dressing that stuck to spinach. That’s because of the syrup. The combination of flavors really work!

Enjoy!

LEMON-BASIL SALAD DRESSING
From the Maple Syrup Cookbook by Ken Haedrich

Ingredients:

1/3 cup canola oil
¼ cup apple cider vinegar
¼ cup pure maple syrup
1 tablespoon Dijon mustard
satl and freshly ground black pepper
1 ½ teaspoons minced fresh basil
1/8 teaspoon finely grated lemon zest (I added a lot more, like ½ teaspoon)

Directions:
Whisk together all the ingredients in a small bowl or in a measuring cup.
Taste and adjust the flavor with more maple syrup, if needed. Bottle and refrigerate.



This made enough for an 8-portion salad.  Yield: about 1 cup.
Note: I grated the lemon right over the bowl so I caught all the zest.


SPINACH SALAD
(for four)

Ingredients:
2-3 cups raw spinach
½ red onion sliced thinly
½ avocado, sliced thinly

Directions:

Wash spinach. Remove the stems. Put in a salad bowl. Slice the onions and avocado. Add to the spinach. Toss with ½ cup lemon-basil salad dressing and serve.



 * * *


The first book in A Cookbook Nook Mystery series is out!!

FINAL SENTENCE
You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Next up: DAYS OF WINE AND ROQUEFORT preorder here
INHERIT THE WORD, available soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter














Wednesday, June 19, 2013

Coconut Chocolate Clouds - A Delish Recipe




I think most of you know that a lot of the MLK authors' books feature recipes at the ends. We talk about food. We savor food.

Well, I adore cookies, don’t you? Little morsels of goodness. Or big morsels, depending…

So, in FINAL SENTENCE, the first in A Cookbook Nook Mystery series (coming out in less than 3 weeks!!), I featured cookie recipes. I’ve included what I consider one of the best Mexican wedding cookies around. (Humble, right?) I’ll share that recipe after the book releases.

For today, I tried a new recipe. I found it in a charming cookbook called Art of the Cookie.  The owner of the culinary bookshop that inspired A Cookbook Nook series, Salt and Pepper Booksrecommended it to me. What a find! The cookbook has fabulous recipes and gorgeous pictures!! I can’t wait to try a black and white cookie, my husband’s favorite, when he’s off his current diet.  I can’t be mean and bake them while he’s on it, right?

In the meantime, I love a good macaroon, and this cookie caught my eye.

Please note: it is not as hard as the recipe “reads” by the directions.  In fact, it’s really easy!!  It’s just specific as to each step.

Enjoy!

CHOCOLATE-DIPPED COCONUT CLOUDS
(inspired by the Art of the Cookie by Shelly Kaldunski)
(makes about 24 cookies)

Ingredients:
3 large egg whites at room temp
¼ teaspoon cream of tartar
pinch of salt
¾ cup sugar
½ teaspoon vanilla extract
4 ½ cups shredded coconut

Chocolate Glaze:
½ cup cream
1 ½ tablespoons butter
½ cup semi-sweet chocolate chips

Directions:

Preheat oven to 325°F. Line 2 to 3 baking sheets with parchment paper and spray with nonstick spray.

In a bowl, combine the egg whites and cream of tartar. Mix on medium-high speed until the whites form a dense foam, about 1 minute. Add the salt. Beat continuously, adding the sugar, until stiff peaks form, about 3 to 4 minutes.

Using a spatula, stir in the vanilla. Then add the coconut, in batches, gently folding into the whites (do not use a blender), just until the coconut is moist.



Place rounded tablespoonsful of the dough (no more, the smaller the better), on the prepared sheets about an inch apart. They do not spread.

Bake until the edges turn lightly golden brown. About 12-14 minutes. (The cookbook suggests 19-22 but mine turned brown fast so keep an eye out!! It might have been because I cooked something earlier in the day and the oven stayed extra warm.) Let cool completely, about 30 minutes.



Next, dip the bottom of each cookie in the chocolate glaze (see below) and return to the parchment paper. Refrigerate the tray for about 10 minutes to set the chocolate.

Store cookies, in a single layer, in an airtight container at room temp for up to 4 days.

PS  I didn't dip half the batch and kept some simply as macaroons. Lightest, fluffiest macaroons I've ever had.




Glaze Directions:

In a small saucepan over medium-high heat, bring the cream and butter to a boil. Remove from heat. Add the chocolate and salt and stir to cover the chocolate with the cream. Let it stand for about a minute. Slowly stir the mixture until it is smooth and satiny. Transfer the mixture to a small bowl and let it cool, stirring often until the glaze is thick enough to coat the back of a spoon (about 40-45 minutes).   Tip: if the glaze gets thick, either set over simmering water and stir until it “melt” again, or add a tablespoon of milk and heat “gently” in microwave for about 15 seconds.




* * *

By the way, I’m having two contests right now. One is a launch contest. I’m giving away a $50 bookstore gift certificate plus some books on my website. Follow this link.

The other is a June Mystery Scramble contest on Facebook with three other authors: Krista Davis, Janet Bolin & Maggie Sefton. Do you like puzzles? Scrambles? You could win a $25 bookstore gift certificate or books from the authors! Go to my Facebook page or any of the authors' pages,  and click on the Scramble link!

And check back to the MLK blog next Wednesday because I’ll be giving away a few "fun" things to those who leave comments



SAVOR THE MYSTERY!!!



* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

FINAL SENTENCE
You can pre-order the book HERE.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

You can follow and "like"and chat with my alter ego Avery Aames the same way:  Facebook and Twitter.
















Wednesday, June 5, 2013

Dr. Pepper Chocolate Cake Recipe from author Daryl Wood Gerber



CONGRATULATIONS TO KRISTA, PEG, AND SHEILA

THEY ALL HAVE NEW BOOKS OUT THIS WEEK...

Krista's: THE DIVA FROSTS A CUPCAKE
Peg's: STEAMED TO DEATH 
Sheila's: MONUMENT TO THE DEAD


Hooray for this wonderful group of authors with whom I blog. I'm so proud of all of them!
From Daryl and Avery: 


Because I'm writing A Cookbook Nook Mystery series, I'm scouring the aisles and Internet for new cookbooks. I'm also scouring the cookbooks on my shelves for inspired new ideas. I do eat fruit and veggies and grains and protein. Promise. I'm pretty darned healthy. But I love dessert.

So, as I was going through Grady Spears The Texas Cowboy Kitchen that we received from one of my husband's colleagues while working at ESPN — we get all sorts of SWAG and fun stuff, including cookbooks from golfers — I found a recipe for Dr. Pepper Cake. Dr. Pepper in a recipe? Really? Well, yes. In many of the recipes, in fact. In the stew, the additional sugar, and possibly the fizz, makes the meat incredibly tender!

And in the cake, it adds a whole lot of yum. This is easy. I have made it the normal way and gluten-free. It works both ways! But for me to taste it, well, it's got to be gluten-free. Why the candles you ask? Yes, it's my pals' launch week. But I also made this cake for my stepdaughter's birthday. She loved it.  Enjoy!


Gluten-Free Dr. Pepper Cake


Cake:

1 cup butter
1 cup Dr. Pepper
3 tablespoons cocoa powder
½ cup milk PLUS 1 tsp. vinegar
1 tsp. baking soda
1 tsp. vanilla (gluten-free)
1 egg PLUS 2 egg whites
1 cup sweet rice flour*
½ cup tapioca  starch*
½ cup potato starch  *
2 cups sugar
1 tsp. xanthan gum

* Note: You can simply use 2 cups of a packaged gluten-free flour mix like Bob's Mill instead of the combo I've devised. I like my combo. Or for you who can eat regularly, use regular flour and don't add xanthan gum!! :)

Frosting:
1 cup butter
3 tablespoons cocoa powder
6 tablespoons Dr. Pepper
1/1/2 c. powdered sugar

Preheat oven 350 degrees.

In saucepan, heat butter, Dr. Pepper and cocoa until boiling.  Remove from heat.  


In a mixing bowl, combine milk, vinegar, soda, vanilla, mix well.

In another bowl, combine eggs, rice flour, tapioca starch, potato starch, sugar, Xanthan gum.

Combine all three, pour batter into greased 13 x 9 pan.  Bake 45 min. to 1 hour.



While baking, prepare frosting , combing butter, powder and Dr. Pepper in a saucepan and bring to simmer.   Whisk in the sugar and remove.  COOL - very important -  before spreading on cake.



When the cake is done, remove from oven, pierce holes through the cake with a fork.  Drizzle the frosting all over.

YUM!

This is really good with a glass of milk.


SAVOR THE MYSTERY!!!


* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

FINAL SENTENCE
You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Daryl and Avery are the same author.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

You can follow and "like"and chat with my alter ego Avery Aames the same way:  Facebook and Twitter.