081619

The waste bin stirs
The bakery silent
In the streetlight gloom
Out it crawls
Crusted with hardened sugar
The bun reborn
A day old and hungry for companionship
Somehow it knows
Creeping into the case
I'm not sure how it does it
Soon cupcakes, muffins, brownies, all
Fall under its sway
Morning, the baker stumbles in
Yawning
Faces a united front
Pastries move in
Oh, they'll open today
It might be a bit late
But it'll be special

121418

Granny's legacies
family devoted
to one another
memories of good food
treasured recipes

010118d

homemade fruitcake

2 years I've waited
dried fruit pecans brandy

small slices
so it lasts
but not all year

123117

Dessert

Lunch was not resting easy. Charles burped again and massaged his belly. Romaine laughed, picking his teeth.

“You wimp,” he snarled. “You weren’t cut out for this life. If I were you I’d kill myself in shame.”

Charles groaned and popped 2 antacid tablets, dry.

Romaine laughed, then his eyes widened. “Look there! Dessert!”

Charles stared in spite of himself. A young girl, perhaps college age, was dashing down the alley, seemingly oblivious to the stench of blood that lingered in the air. Romaine leaped, fangs bared. The girl whirled, kicked the werewolf in the throat, and slammed her satchel against the side of his head, almost without breaking stride.

“No thanks, I’ll pass,” Charles replied.

112417d

English trifle

Sylvia Hodgson Merkel

Ingredients

One recipe sponge cake, one day old

or purchased pound cake, one day old

seedless raspberry jam

14 oz canned chunk pineapple

one recipe boiled custard

2 c. milk

quarter cup sugar

four egg yolks

8 oz. whipping cream

about one quarter cup sherry

trim all the brown off the cake, spread jam over the cake, cut it into 1 in. cubes. Cut the pound cake into two layers, drizzle sherry over the cake, put the cake and pineapple chunks in a bowl, put about a tablespoon of sherry into the custard, whip cream, fold two thirds of it into the custard, pour the custard over the cake/pineapple mixture. Top with the rest of the whipped cream.

Boiled custard:

In the microwave heat 2 c. milk and a quarter cup sugar for three to four minutes on high. Slightly beat 4 egg yolks, drizzle one quarter cup of the hot milk into the egg yolks and then mix the egg yolk/milk mixture back into the rest of the milk. Microwave on high four minutes, stirring twice. Blend in a food processor until smooth.

Trifle should sit in the refrigerator for several hours before you eat it.

072517b

Pumpkin bread

my mother's pumpkin bread

 

Ingredients

Two thirds cup margarine

2 2/3 cup sugar

four eggs

1 pound canned pumpkin

two thirds cup water

3 1/3 cup flour

one half teaspoon baking powder

2 teaspoons baking soda

1.5 teaspoons salt

1 teaspoon cinnamon

1 teaspoon ground cloves

two thirds cup nuts

two thirds cup raisins or dates (Mom usually used dates)

Procedure

Cream shortening and sugar. Add eggs, pumpkin, and water. Sift together dry ingredients -- add to pumpkin mixture. Stir in nuts and dates. Pour into two 1-quart loaf pans. Bake one hour at 350°F.

072417b

Nut Kisses

Sheila Kopaska-Merkel

Back by popular demand after a triumphant tour of the Ethnic Dinner (2000).

(about 40 cookies)

Meringue-type cookies are sometimes known as “kisses.” These have a good caramel flavor and are full of pecans. Dry and crisp on the outside, they are slightly chewy on the inside.

3 egg whites (about 1/2 C)

1/2 t salt

1 1/2 C dark brown sugar

3 T flour

1/2 C coarsely chopped pecans

1 1/2 C coarsely chopped walnuts

Force the brown sugar through a sieve after measuring to remove any lumps.

Preheat oven to 300F. Line baking sheets with parchment paper or foil, cut to fit. Get out another baking sheet, about the same size, so you can double-pan when you bake.

Combine egg whites and salt and beat until they stand in soft peaks. Slowly add the sugar, continuing to beat until the whites stand in stiff peaks. Sprinkle on the flour and pecans, and fold them in, using a rubber spatula or an electric mixer turned to lowest speed for 3 or 4 seconds.

Shape the meringues on the parchment- or foil-lined sheets, using a pastry bag fitted with a 1/2-inch plain tip—or, if you don’t have a pastry bag, use a teaspoon and form small mounds about 2 inches across, placing them about 1 1/2 inches apart. Double-pan the sheet, and bake for about 20 minutes. Turn off the oven, and let remain there for another 20 minutes to dry out. Peel off the foil or parchment and let cool completely. In a dry climate, store at room temperature in a sealed container. If it’s damp or humid, freeze for storage.

070917b

Barbara Merkel's Haman Taschen

Dough:

1 1/2 c sifted flour

1/2 t salt

1/2 lb butter - room temp.

3 egg yolks

3 T white distilled vinegar

3 T cold water

1 c sifted flour

Combine 1 1/2 c flour, salt, and butter using fingers. In separate bowl mix egg yolks w/ fork. Add vinegar and water to egg yolks. Add 1 c flour, sifting into egg mixture and mixing lightly but thoroughly. Combine both flour mixtures w/ fork. Chill dough overnight.

When ready to use, pinch off pieces of dough the size of walnuts. Roll each out on floured surface into 2 1/2" rounds. Fill w/ level teaspoon of filling. Fold over, pinch sides together and snip edges w/ scissors. Bake on ungreased sheet at 400° for 20 min. or until lightly browned. Brush w/ warm honey. Makes approx. 30.

Poppy-seed filling:

1 lb poppy seeds

2 c milk

1 c honey

1/2 c chopped nuts (pecans if available)

1/4 t cinnamon

1/2 c sugar

Wash seeds thoroughly in strainer. Place in double boiler w/ milk and cook till the milk is absorbed. Add rest of ingredients. Cook a few minutes, stirring until sugar is dissolved and honey is well blended. Cool and store in refrig. Makes 1 quart.

Apricot filling:

1 lb dried apricots

3 c water

3 c sugar

Wash apricots thoroughly. Cook over low heat w/ water, adding more if necessary, till fruit is very soft. Add sugar, increase heat, and stir constantly till fruit comes to a boil and thickens. Cool and store in refrig. Makes 3 pints.

070217b

Think this was the first cheesecake I ever ate.

no-bake cheesecake

Ingredients

3 ounces of lemon flavored gelatin

1 cup boiling water

8 ounces of cream cheese

half cup sugar

1 teaspoon vanilla

one tall can MILNOT (13 ounces) with

3 cups graham cracker crumbs

half cup butter or margarine, melted

Directions

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Mix graham cracker crumbs and melted butter together; pack two thirds of mixture on bottom and sides of 9 x 13 x 2 inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours. Cut into squares and serve plain or garnished with fruit.

061717d

English trifle

Sylvia Hodgson Merkel

Ingredients

One recipe sponge cake, one day old

or purchased pound cake, one day old

seedless raspberry jam

14 oz canned chunk pineapple

one recipe boiled custard

2 c. milk

quarter cup sugar

four egg yolks

8 oz. whipping cream

about one quarter cup sherry

trim all the brown off the cake, spread jam over the cake, cut it into 1 in. cubes. Cut the pound cake into two layers, drizzle sherry over the cake, put the cake and pineapple chunks in a bowl, put about a tablespoon of sherry into the custard, whip cream, fold two thirds of it into the custard, pour the custard over the cake/pineapple mixture. Top with the rest of the whipped cream.

Boiled custard:

In the microwave heat 2 c. milk and a quarter cup sugar for three to four minutes on high. Slightly beat 4 egg yolks, drizzle one quarter cup of the hot milk into the egg yolks and then mix the egg yolk/milk mixture back into the rest of the milk. Microwave on high four minutes, stirring twice. Blend in a food processor until smooth.

Trifle should sit in the refrigerator for several hours before you eat it.