Tag Archives: cake

Web Gleanings from July

Several articles I’ve read lately strike me as worth sharing.

Boredom is a topic that comes up a lot, maybe more so in summertime, when some people have more time to be bored.  In “The Quiet Alarm” Andreas Elpidorou explains why  “Boredom is precious, but there’s nothing particularly good about being bored. Its unpleasantness is no illusion, its subjective character no taste worth acquiring. We should give thanks for it – and avoid it like the plague.” 5161~Girl-Reading-Book-Posters

I’m not sure what I think about all of this; perhaps Boredom is so related to Time that it’s one of those realities that I could muse on for a long time and get more and more confused – but never bored! Read the whole article here.

The threat of boredom comes to mind when I think of cocktail parties, but David Brooks uses them as a metaphor for the exciting “online life” in his article “Building Attention Span”: “Being online is like being a part of the greatest cocktail party ever and it is going on all the time….” He says that “This mode of interaction nurtures mental agility,” or what he calls “fluid intelligence.”

He contrasts that with “crystallized intelligence,” which is what we get more of in offline learning, “…the ability to use experience, knowledge and the products of lifelong education that have been stored in long-term memory.” This kind of learning leads to wisdom, and goodness knows we need that. Read the whole article here.

Fr. Stephen Freeman’s retheotokos Decani monasterycent article “Why the Orthodox Honor Mary” begins a discussion that continues in the resulting comments,  contrasting the humility and submission of Mary as something to recognize and emulate, with the actual veneration of her as an aspect of our worship of God.

A fascinating bit of Bible exposition is in the comments where Fr. Stephen explains Jesus’s words to Mary at the marriage of Cana, and the meaning that becomes clear when you see that they hearken back to the story in I Kings of Elijah and the widow of Zarephath. Read it all here.

https://i0.wp.com/cdn8.openculture.com/wp-content/uploads/2015/07/28001845/Emily-Dickinson-Coconut-Cake.jpgTo end on a lighter note, how about some coconut cake to have with your iced tea on a summer afternoon? (If you are in the Southern Hemisphere, even better – just make that hot tea.) This picture of Emily Dickinson’s Handwritten Coconut Cake recipe, and the accompanying text, do encourage me that if I get back into the kitchen more, it won’t necessarily mean a lessening of my writing output. I do wonder what the form of the coconut ingredient is intended to be, but it would be fun to experiment with one of my favorite foods.

As I write, the sun has yet to emerge in my cool corner of California, but by mid-afternoon the situation will probably have changed enough that I could sit outdoors with some tea and some more reading material from which to glean. Happy reading to you, too!

A month later… the cake.

I just realized it is the one-month anniversary of my birthday. That is a bit odd to take note of, except that it gives me a chance to show you the cake that Kate made for me. It was a flourless chocolate cake, which she had baked before, but the recipe was for a smaller springform pan than I had here. So she increased the recipe and made a giant cake, considering how rich it was. All the 15 people who were here for our anniversary party (which was also my birthday party) could not finish it, and it was enjoyed by several liberal-minded people for another week, as breakfast.

G b.d. cake 15 crp

The girls did not want ask the person whom they were celebrating where they might find birthday candles, so they made do with my cute (giant) gumdrop-shaped candles they discovered. That made me happy remembering the cakes I made for the children when they were young, and very often decorated with gumdrop candies, because that was special and very easy.

It also made me think it funny the way things have evolved, that I keep birthday candles in a different place, clear across the house, from all the other candles.

pieces and versions of gingerbread

Mr. Glad and I were taking a walk along the bike path yesterday afternoon when he noticed a sweet aroma in the air. “Gingerbread or something like that,” he guessed. Ah, gingerbread, I thought, that is just the thing for a birthday cake tonight.

Our friend May was going to be at our house for dinner and I had planned a belated birthday celebration; when we got home I began to put this one together. It’s the recipe I’ve used most often for 40+ years, the original idea of “Wheatless Gingerbread” found in Joy of Cooking.

I wrote about my history with that cookbook last year, and my intention to get the latest edition, which I have since done — actually, it was a gift from my husband — partly because it is the 75th Anniversary Edition. This book includes many recipes from previous editions, plus many new and modern ones, and I do like it. So far my only complaint is the sans serif font that it is printed in.Wheatless Gingerbread in Joy

But it doesn’t have this strange recipe that I customized into many incarnations, hoping to make it ever healthier and more to my liking. Always I was trying to make pastries and baked goods less sweet because that way you can also better taste the butter and everything else.

(It just occurred to me that if you make your cakes too sweet you also won’t be able to be as discerning as Bettie Botta of tongue twister fame, who “said this butter’s bitter if I put it in my batter it will make my batter bitter but a bit of better butter will make my bitter batter better.”)

The last version before this had been enough to fill a lasagne pan, because healthy gingerbread is something you can’t have too much of, if you have at least a couple of hungry kids around. But! Now we don’t have any of those – so last night I made yet another improved version, cutting the old quantities in two again. Also, May can’t eat milk products, so I substituted coconut oil for the butter in this one.

The original recipe that called for cornstarch had the most tender and crumbly texture, and even this improved cake does not hold together well (as we found last night!). Especially if it’s children who will be eating it, either have a dog to lap those tasty crumbs off the floor, or take the cake outdoors for a picnic.

Wheatless Gingerbread

1/3 cup coconut oil
1/3 cup dark molasses
1/2 cup sugar
1 cup boiling water
3 extra-large eggs
1 1/2 cups whole rye flour
1 cup brown rice flour
2 teaspoons baking soda
2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Put the oil, sugar and molasses in a bowl and pour the boiling water over them. Stir to melt. Beat the eggs in a small bowl. Sift the remaining dry ingredients together. Add the eggs to the liquid ingredients, then stir in the dry ingredients and pour into a greased 10- or 11-cup pan.

Bake in an oven preheated to 325° for 40-45 minutes or until a toothpick inserted comes out clean.

border grey-divider-no-background-hi

When it was nearly time to serve the cake I began to tell May about my memory of a birthday cake she had made for me almost 30 years ago, and how when it broke into pieces she used extra ice cream in the seams to reassemble the pieces. This had made an extra yummy cake and no one minded a bit. We laughed about this and other evidence of our similar cooking styles.

May was hovering with her camera over her cake, which made me think to remove it to a plate to make it more photogenic,May gingerbread 14 and what do you know? It broke into three pieces! May thought it a special sign of blessing that the shallow divot off the bottom was in the shape of a heart. So that it would be visible for the photo op, before I set that last piece back into place I sprinkled a little powdered sugar on the rest of the surface.

There were no complaints about our warm and homey, lovey and spicy treat. Happy Birthday, May!

Irish Apple Cake with Custard

apple cake 3Sue posted this recipe for Irish Apple Cake on her blog The View from Great Island, and I put one together tonight as I was making dinner and ducking out of the kitchen every few minutes to watch our San Francisco Giants win the first game of the National League playoffs – yay! It’s a wonder I didn’t burn something; as it was, it took me until bedtime to get the last pot, bowl and springform pan washed.

< (After you spreaapple cake 1d the cake batter in the bottom of the pan, you make a layer of the sliced apples.)

The only thing I changed was the custard sauce, for which I cut the sugar by a third, and it was very nice. The whole cake is rich and very appley without being overly sweet, so that the streusel topping, for example, can be enjoyed in all its buttery crunchiness and you don’t feel that you are eating a caapple cake 2ndy bar.

(A streusel topping covers the apples as the final layer.) >

I used some Gala apples because I find the recommended Granny Smith to have a one-note sour taste; but the Galas were kind of blah so I added the juice of a lemon to brighten them up. I wouldn’t cut back on the amount of apple – in fact, I’d like to experiment and add one more apple, but next time I will go out of my way to find more flavorful fruit. Other than the barest hint of cinnamon there is not a lot of intense flavor to the cake, so the taste of the fruit is important.

My springform pan was 10″ in diameter instead of the 9″ that was called for, but the cake turned out lovely. It was ready about the time the baseball game was over, and we were in a good mood then and felt celebratory. Mr. Glad liked the cake very well.

apple cake 5