She Bakes- Very Vanilla Pound Cake

As a hoarder of cookbooks, I don't find myself gravitating to any one particular kind of cookbook, or theme,  cuisine or food type. I'm pretty much equally obsessed with it all. I've said before, in a way cookbooks are like textbooks to me. I read them like other people read best sellers, and I learn from them. I know techniques I haven't used yet, how to cook vegetables I've never seen all because I've read about it. A lot. In the past couple years though it seems like I have really been feeling a pull towards vintage cookbooks more so than current ones. I'll buy the newest release from my favorite cookbook author, for sure, but I've been enjoying time in thrift stores and antique shops, browsing through old home ec cookbooks, church cookbooks, and some really cool old cookbooks in the neighborhood of 100 years old.

One of the highlights of my collection is the Presidential Cookbook, adapted from the White House Cook Book. This gem was published in 1896!! Inside the cover, a previous owner, Isabelle Yost from Oakland, California signed and dated the book December 1, 1906. Besides wondering about Isabelle, I wonder how this book from Oakland ended up in an antique store 100 years later in West Des Moines, Iowa. I plan on spending some serious time with this book and maybe we'll even see a future post with some of the recipes prepared from this one. I think that would be a lot of fun!

I recently acquired a small collection of what must have been free gift cookbooks- small paperbacks from food companies like Jenny Wren Flour and Royal Baking Powder. Included are a couple cookbooks for home canning, published in 1927! Wow, how I loved flipping through that one and seeing how differently home canning is done today. This particular booklet was a gift for customers from the Bank of Dallas Center, in Dallas Center, Iowa. There were recipes for canning foods we rarely see these days- like gooseberries. It's been a long time since I've seen any gooseberries in any store, although on a rare occasion you might find them in farmers markets. Cauliflower made an appearance in there, and these days it's not recommended, but still fun to see how housewives once preserved it. 

What really got to my heart about these booklets were the newspaper clippings and handwritten recipes tucked inside the pages. Many were held together with straight pins, or pinned to a page in the book. Clipped from long-gone newspapers, they were dated 1930-1935. The handwritten recipes were on scraps of paper, then pencil so faded I could barely make out the words. I'm not kidding when I say my eyes teared up a little, wondering about the woman who originally owned these books, who she was, what her life was like.

Probably the biggest thrill in this collection is the paperback Kerr Home Canning Book. Published in 1944 this book is totally geared to the war effort consciousness of the day. With tag lines like "Food is a weapon" and "Food fights for freedom" you can really get the sense of patriotism that World War II era America was living. There were some really wild recipes in there. Canning milk, which we now know you shouldn't do, has full directions. Sweetbreads and other organ meats? Yep, housewives canned those back then. I suppose because literally nothing was wasted during the war years they found ways to preserve as much food as possible. Even artichokes made the list. This booklet was so fun to read through and the 10 cent price tag made me laugh. Times sure have changed.

The lady who sold me the cookbook collection had a couple other incredible foodie collectibles that are now Property of Me- prize ribbons from the Iowa State Fair, one dated 1922, the other 1923. Both were for prize winning fruit or vegetables grown in someones garden. I'd give anything to know who the person was who won these ribbons, and what their entry was. I've entered and won many ribbons in county fairs but never entered the state fair. What a thrill that would have been. The ribbons are very fragile now, after nearly 100 years, so they are going to be framed and given a place of honor in my cookbook room and hopefully I can do some research on past fair winners and maybe get close to finding who these were awarded to.

This stroll down memory lane made me want to dig up an old recipe and give it a new twist. I almost always have the basic ingredients for a cake, and pound cake is a wonderful, and old, recipe. My version uses half and half for richness and double the vanilla of most recipes, half of it being vanilla powder. I use a dark vanilla powder so you get those lovely vanilla specks throughout.

Very Vanilla Pound Cake

2 stick unsalted butter, room temperature

1 1/2 cups sugar

4 eggs

2 cups flour

2 tablespoons half and half or milk

1 teaspoon vanilla extract

1 teaspoon vanilla powder*

* You can find vanilla powder in most spice aisles. I prefer a dark powder, it looks like vanilla bean flecks. I don't remember the brand name because I put it in a different container!!

Heat oven to 325 degrees. Generously grease a standard size loaf pan and set aside.

Look at all the vanilla flecks in there!

In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs on at a time. Add the remaining ingredients and beat until smooth.

Pour batter into prepared loaf pan, smooth the top.

Bake for 1 hour 15 minutes, or until pick tests clean. Cool for 30 minutes on a rack before removing from pan, then remove and cool completely before slicing.

Sliced berries and a little drizzle of caramel sauce

This cake is the perfect snack just as it is, sprinkle with powdered sugar, drizzle with a glaze- lemon is really lovely! Top slices with fresh berries and whipped cream or ice cream. Use to make trifle or ice cream sandwiches. Pound cake is so versatile and goes with just about any flavor you can pair with it. I love a slice, just plain, with a cup of hot matcha, it's the perfect late night snack.

Another way we love serving pound cake is with boozy macerated berries. Grab some strawberries, blueberries, raspberries, blackberries- whatever you like. Slice the strawberries. Toss the fruit with a little bit of sugar and a generous splash of Gran Marnier, Framboise, Cahmbord, or Ste. Germain liqueur. Allow to rest at room temperature for at least an hour. Spoon fruit and juice over cake slices, and top with whipped cream. Sooooo luxe and delicious. Try it!!

A Berry Good Brunch Idea

Brunch brunch brunch. It's the new buzzword isn't it? Great idea too, for late risers like myself. That's not what we're going to talk about today though.We are going to talk about a couple things I really am excited about this year- Aldi and berries. You probably already know what Aldi is, chances are there is one in your neighborhood. I live about two blocks from Aldi and it's one of the best things about my neighborhood. My neighborhood is pretty awesome. It's not fancy. It's an older neighborhood of cute little houses on quiet streets. Most of the houses are cottage-like. Some of the yards are beautifully maintained, and a few haven't seen a lawnmower yet this season. The location is convenient. A quick drive up the road and I can access the bypass, or the freeway in the other direction. The fairgrounds is close enough to walk to if you're up to it. We can sit in the front yard on a summer evening and hear the concerts from the grandstand clear as day. The fireworks light up our big front window, and right around the corner and up a block is Aldi.

I'm sure I have talked about Aldi before. This is not the Aldi of my childhood. For one thing, they have really upped their game in regards to the quality of the products they sell. I cannot resist the German grocery items they sell. They remind me of the packages my Grandmother Else used to send us from Germany several times a year. I love the bags of dried spaetzle and always have to buy a couple. They are perfect with rich brown gravies and roasts. They carry an astonishing amount of organic products at incredibly reasonable prices, everything from fresh produce to meats and packaged items. Then there are the grains- I know I've already talked about that.

On this day I went into Aldi for a bag of onions. Fifty three dollars later I came out with onions, fillets of flounder, several different fresh vegetables, fresh chicken, great big gorgeous scallops, tuna, sparkling mineral water, kalamata olives, artichoke hearts, pasta, bread, and fresh berries. Those fresh berries are destined for my latest Sinful Foods creation, and I think you guys are going to like this. This is where we switch the convo back to brunch. The Chef and I have different schedules so the weekends for us are late nights and lazy mornings and we often don't feel like getting dressed and battling the brunch crowds, so I have been working on some ideas for things I can basically assemble the night before, and pop in the oven in the morning. Baked French toast fits the bill nicely and is ridiculously versatile. I have a savory French toast brewing in my mind, but today we are working on a more traditional version, with maple syrup and berries. It's so easy and delicious. I am using "day old" white sliced bread I grabbed at the bakery, but you can use whatever kind of bread you like. Let's make some!

This recipe features a very unusual product- but keep an open mind here. Basil is often paired with fruit and Sinful Food Basil Olive Oil is the perfect way to get that fresh basil flavor. Get yours by clicking HERE.

Berry Brunch French Toast

10 slices stale bread

8 large eggs

3/4 cup half and half or coconut milk

1/4 cup maple syrup

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 cup fresh or frozen berries (I used raspberries and blackberries)

2 teaspoons Sinful Food basil olive oil

3 tablespoons butter

cooking spray

Cut the bread into cubes and place in a mixing bowl. In a medium bowl, beat the eggs, and then whisk in the half and half, maple syrup, cinnamon, nutmeg and salt. 

Pour over the bread cubes, stirring to coat, and cover. Pop in the fridge and chill overnight.

The next morning, heat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray.

Place the berries in a small bowl, drizzle with the olive oil. 

Spoon about half of the bread cube mixture into the prepared baking dish. Sprinkle half the berries over. Repeat layers using the rest of the bread and berries. Cut the butter into little cubes and top the bread mixture. 

Place dish in the oven and bake for 35 minutes. Check with a toothpick- the pick should come out clean, and the top will be golden brown. Let the dish rest for about 5 to 10 minutes before serving. Serve with additional berries and maple syrup.

This was so delicious, almost like bread pudding. The berries stay plump and juicy and the basil flavor adds this elegant touch to the berries. You could serve this for a dessert too, with a little cloud of whipped cream on top, or if you have a kitchen torch, a little cloud of meringue that's been kissed by the flames. You could even booze it up with a tablespoon or two of your favorite kirsch, Framboise or Chambord liqueur whisked in with the custard mixture. This recipe makes a generous six servings, so I had plenty left over to take to work for breakfast the next day, and a snack too.

Disclosure of Material Connection: This is a "sponsored post." As a Brand Ambassador, the company who sponsored it compensated me via a cash payment, gift or something of value. Regardless,  I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Eat The World- Classic French Clafouti

I feel like cooking. Something really good, something rich and hearty, something wonderful for a cold day. Something that braises all day and is filled with beautiful vegetables and red wine and mushrooms and rich beef. As long as I have the oven on all day, I might as well make dessert too, right? Of course!

A while back I was invited to attend a cooking class given by my friend Wini, the author of Chez Bonne Femme Cookbook and a well-known local food writer and reviewer. Sadly I was late for class (such is my luck- a day late and a dollar short) but I was just in time for dessert. Wini taught the group how to master the classic French dessert- clafouti. If you have never had a clafouti you are truly missing out. Wini made her clafouti that night with stone fruit, including big fat juicy cherries. I however, was totally in love with the creamy, eggy custard that surrounded the fruit. Eggy is the perfect way to describe the custard. It has more body than a baked custard and really, you can use any fruit you like. I have a freezer full of fruit, so I'm going to poke around in there and decide what my fruit will be.

When you think of the typical French home cook, you might think of a cook who is busy creating multi-course feasts with encroyable dishes from appetizers to cheese plates to fabulous pastry creations. Not so. The French home cook is much like the American home cook- they just want to get dinner on the table without a lot of fanfare. The French do enjoy their sweets however, but instead of spending hours fussing with pastry and creme Anglaise and meringues and pate choux, they are more likely to pop into a bakery or make a simple, delicious dessert like a clafouti. You will love this recipe. It's easy to make, no outrageous ingredients, and you can use whatever fruit you have on hand. Stone fruits, such as cherries or peaches are super delicious. Wini's recipe uses cherries, I used chunks of juicy peaches and blueberries.

Wini's Cherry Clafouti

• 12 ounces pitted fresh or frozen sweet cherries, thawed and drained well
• 3 large eggs
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon kirsch (cherry brandy)
• pinch of salt
• 1/2 cup all-purpose flour
• 1 cup milk
• 1/4 cup heavy cream
• 1/4 cup powdered sugar

Heat the oven to 375 degrees. Butter and sugar a 9 inch round nonmetal baking dish with 2 inch sides. I didn't have a round ceramic dish so I used an oval casserole- it works just as well.

Spread the fruit in the baking dish. In a bowl combine the eggs, sugar, vanilla, kirsch and salt. Beat with electric mixer until combined. Add the flour, milk and cream until combined. Pour the batter over the fruit.

Bake until a thin knife inserted near the center of the clafouti comes out clean and the top is a deep golden brown, about 40 minutes. If the top browns too quickly, cover loosely with a sheet of foil. Cool slightly on wire rack. Serve warm, sprinkled with powdered sugar.

A little bit of spiked whipped cream goes beautifully with this dessert but it's just as delicious without. Like Wini said at the class, leftovers are amazing for breakfast the next day. A nice cup of coffee or cappuccino alongside- perfect! Now you MUST own this cookbook. Wini has graciously given me permission to share a recipe or two, but you truly must own this book- the recipes are amazing and easy for us to make at home. Click HERE to get your copy!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Summer Berry Crisp

This is a post from City Girl Country Life, centering around fresh berry season. The blog City Girl Country Life is heading into retirement so many of the recipes originally shared there will make an appearance here over the next several months. This story was originally published in May, 2015.

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Summer is officially kicked off! That means it's time for loads of fresh fruit and berries in our gardens, farmers markets and store shelves. Strawberries, blackberries, raspberries...... so many delicious summer desserts can be made with these juicy summer favorites.

Last year here in Iowa we had an unexpected late snow and killing frost that really hurt the berry crops. Many of the pick your own berry farms nearby didn't have enough of a crop to even open. Not the case this year! I'm already seeing beautiful berries in the markets and that makes me so happy! Berry pies and crisps have always been favorites of mine, so imagine how thrilled I was today to run in to the store for just a couple things and find they have a great sale of fresh berries. You bet I grabbed some and headed home to bake something.

I could have taken the easy way out and just sliced some strawberries, tossed with the raspberries and blackberries and served draped over ice cream, but I wanted something really good, and really homey. Fruit crisps have always been among my favorite desserts. This classic recipe is a church cookbook staple, and something you can find at just about every potluck or church dinner. Often made with sliced apples or peaches, or even cherries, here I used a four berry combo to make a ruby red and crunchy crisp with loads of juicy berry goodness. Just a package of each kind of berry is all it takes. Wash, drain and you're ready to go. I quartered the strawberries so they'd be similar size and shape as the other berries. Let's bake!

Fresh Berry Fruit Crisp

1 package blackberries

1 package raspberries

1 package blueberries

1 package strawberries, quartered

1/4 cup cornstarch

2/3 cup sugar

Topping:

1 cup flour

1/2 cup packed brown sugar

1/4 cup sugar

1/3 cup butter

dash cinnamon

In a large bowl toss the berries with the sugar and cornstarch. Pile the fruit in a 9x9 baking dish.

In a medium bowl mix the topping ingredients, dry ingredients first, then use a fork or pastry blender to cut the butter in until mixture forms coarse crumbs. Sprinkle evenly over the fruit.

Bake at 400 degrees about 45 minutes until bubbly and the topping is deep golden brown.

This recipe is a super simple dessert that's just as easy to throw together with frozen berries as it is fresh. I like to stock the freezer with berries when they go on sale- freeze them on a sheet pan until frozen solid, then spoon into freezer bags. You can easily measure out the amount you need when you need it! With most recipes, just add 10 minutes to the baking time if using frozen berries.

This fruit crisp is delicious with a scoop of ice cream or whipped cream. It is heavenly if it's slightly warm from the oven!

Foraging for delicious

Ahhhhhhh spring- I have soooo been waiting for you!! Besides the warmer days and no more playing auto hockey, the amazing gifts of nature appear, and people all over the country are wandering the woodlands looking for tasty tidbits.

Foraging varies from region to region. I've heard people talk about fiddleheads, yet in Iowa I have never seen one. Wild asparagus grows in ditches along country roads, if you know of a good spot. It can be hard to find until it's too late and the fronds are overgrown- but remember that spot for next year! Mushrooms of many kinds grow in different areas. Iowa is one of the states blessed to have the morel mushroom and my favorite, the pheasantback mushroom. 

Berries and fruits appear at different times of the year as well, from May apples in the spring to wild plums in the fall, there is always something delicious growing if you know what you're looking for, and you know whereto find it.

My personal favorite of all the foraged foods is without a doubt, the ramp. They are sometimes called wild leek or wild onion, and they are super easy to identify and so amazingly delicious with their garlicky flavor. I live in the country and have the perfect ramp spot so I just carry a dandelion removing tool thingy (yes, that is their actual name) with me in the car and when I have a few minutes- I duck into the woods and come out with a few big fistfuls. The entire plant (except the roots) is edible. The bulb, which looks alot like your grocery store spring onion, has a very pungent garlic-like flavor and a little goes a long long way in seasoning. The tender leaves have a more oniony taste. I absolutely LOVE making a skillet of fried potatoes and tossing in a handful of sliced ramps near the end. Some pieces get brown and caramelized, others just melt into the potatoes. Simple and heavenly.

The ramp season in Iowa isn't all that long- just a few weeks of the right temperatures and then it gets hot, they turn tough, and you are out of luck until next year. I don't know if it's a good thing or a bad thing but ramps are one of the new trendy foods in the foodie scene- chefs allover are using them in restaurants and recipes, which makes our humble ramp very popular, the the foraging competition more fierce. If you are lucky enough to find them, take a few moments and consider what you want to do with them. If you are a HUGE fan, as I am, I like to get as many as I can find, and preserve them for use all year long.

There are several options for preserving ramps. I slice them up like you would spring onions and put them in freezer bags and toss in the freezer. It's easy to break off a chunk for a recipe and just toss it in- no need to thaw. You can also slice and dehydrate them. I think this works great too but the flavor isn't as well preserved, but it's an acceptable option, especially if you are afraid of losing those baggies in the freezer (been there, done that).

Another idea is to make a compound butter using just the green part for a more subtle, less pungent flavor. It's super easy to put together and roll into logs, wrap, freeze, and slice off portions for topping a steak, potatoes, roasting poultry or tossing with cooked vegetables. For a compound butter you will need:

1 lb butter, softened (NEVER EVER use margarine)

2 cups sliced or chopped ramp leaves

2 tb lime juice

Buzz this in the food processor and divide into 4 portions. Using plastic wrap, form into logs, wrap tightly, pack into freezer bag and freeze. If the mixture is too soft to roll, pop it in the fridge for 10 minutes or so and roll when it holds its shape.

Another idea is to pickle them, and you'd end up with something a lot like pickled garlic. If you want to go with pickled ramps, here is what you need-

Ramps

half pint jelly jars (washed, rinsed and holding in simmering water)

vinegar

water

kosher salt

pickling spices, if desired

I use the smaller half pint jars for ramps- it's a manageable amount to have open and they look really nice in the jars standing up. Trim the ramps so that the top is about 1/2 inch from the rim of the jar (don't forget to trim off roots). Pack them into the HOT jars so they stand up and are fairly tightly packed in there. This is just me- you don't HAVE to be fancy, you can just pack them in the hot jars however you like. Add a 1/2 teaspoon of kosher, not table, salt to each jar, and any herbs or spices you like (this part is optional). In a saucepan heat equal amounts apple cider or white vinegar (must have 5% acidity) to boil. Pour boiling liquid over the ramps in the jars. Remove air bubbles, leave about a half inch headspace. Fix lids and rings.

Now.......you can either process in a boiling water bath and they will be sealed and shelf stable, or you can just refrigerate them (they MUST remain refrigerated if you choose this method). If you decide to boiling water bath them- 5 minutes processing time is what you need. Make sure all jars have sealed and refrigerate any that haven't.

Use pickled ramps just like you would pickled garlic- in recipes, on relish trays, antipasti. 

Now that you've learned a little about ramps, I hope you will try to find some and try them. Since they are so trendy I'm sure you CAN find them in specialty stores but the best part of ramps is the hunt, the fresh air, the woods, and digging them out with your own two hands. Go hunt some!