Coffee Walnut Cake

Coffee Walnut Cake

4 oz soft margarine (tub kind)
4 oz caster sugar
2 large eggs
2 oz chopped walnuts
1 tbsp coffee essence (can be espresso-strength coffee)
4 oz self-raising flour
pinch salt
1 level tbsp baking powder

Filling
3 oz soft margarine
8 oz icing sugar (aka confectioners/powdered sugar)
2 tsp milk
2 tsp coffee essence
walnut halves

Grease two 7" straight-sided round cake pans and line the bases with buttered grease-proof paper.

Put the margarine and sugar, eggs, chopped walnuts and coffee essence in a bowl. Sift in the flour with the salt and baking powder. Beat these ingredients with a wooden spoon for 2 - 3 minutes or until well combined. Divide the mixture between the prepared pans, level the surface and bake in the center of a 325°F oven for 35-40 minutes, or until well-risen and spongy to the touch.

When baked, turn the cakes out on a wire rack to cool before removing the lining paper.

Meanwhile make the filling: beat the margarine along with the sifted sugar, milk and coffee essence in a bowl until smooth. Sandwich the cakes together with 2/3 of the filling, top with the remaining filling and decorate with walnut halves

(from The Cookery Year, a Readers Digest cookbook I was given in 1986 as I couldn't remember the exact details offhand.)

Enjoy.
J.
(7/13/03)

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Chopped Walnut and Coffee Cake

Chopped Walnut and Coffee Cake

by Jennifer Paterson from Two Fat Ladies
Serves 8-12
Preparation time: less than 30 minutes
Cooking time: 30 minutes to 1 hour

4 eggs
115g (4 oz) icing sugar (confectioner's/powdered)
1 tbsp fine fresh breadcrumbs
1 tbsp finely ground fresh coffee
1 tbsp real cocoa powder
175g (6 oz) shelled walnuts, chopped roughly

For the Icing:
115g (4 oz) unsalted butter, softened
115g (4 oz) icing sugar, sifted
1 egg yolk
1 tbsp instant coffee
2 tbsp boiling water

Grease and line a cake tin, 20cm (8") in diameter and 5cm (2") high.

Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the breadcrumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180C (350°F) or Gas 4 for 45 minutes. Cool in the tin, then turn out on to a rack.

Make the icing: Cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.

From Two Fat Ladies © Optomen Television and Jennifer Paterson and Clarissa Dickson Wright 1996. Link included is no longer viable.

Posted by Linda
(7/13/03)

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Carpet Cleaner

Before you go and get a steamer, (though I'd love info on that also), try this:

Carpet Cleaner

1/2 tsp ammonia
1 tsp white vinegar
3 tbsp dish soap (I use Dawn)
3/4 cup water

Mix up and beat til frothy. Dab around on the carpet - don't soak it but get it in there. Mop up with towels and let dry.

I've used it and it works pretty well.

di
(6/22/03)

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Country Rhubarb Dessert

Country Rhubarb Dessert

Made this tonight and it was VERY good. Kind of a 'lemon bar' type concoction but with rhubarb instead of lemon.

2 cups fresh rhubarb, washed and cut into 1/2" pieces
1 cup flour
1/2 cup butter, softened
1/3 cup confectioner's sugar
3 eggs
1-1/4 cups sugar
1/4 cup flour
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
whipped cream
strawberries for garnish

Blend flour and softened butter until like coarse crumbs. Add confectioner's sugar. Press into buttered 9" square pan or 10" x 7" x 1/2" rectangular pan.

Bake at 350° for 15 minutes until golden.

When crust is baking, beat eggs. Add 1-1/4 cup sugar, very gradually. Beat until very light and fluffy, 5 minutes on high with electric mixer.

At low speed, add flour, baking powder, vanilla and salt. Fold in rhubarb with spatula.

Pour over baked crust. Spread evenly. Bake at 350°  for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries.

Deanna
(6/10/03)

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East African Groundnut Soup, Tomato and Kale Soup with Barley, and Focaccia

East African Groundnut Soup, Tomato and Kale Soup with Barley, and Focaccia

Here are the recipes from yesterday's party. They are all from Moosewood's "Daily Special" book, the soup/salad/bread one. As Joe says, "Wouldn't be a Kate party without soup." The peanut soup is one of those things that's oddly addictive; it doesn't taste like much for the first few bites, but then you just can't stop eating it. The focaccia is more of a pizza-crust type than my normal recipe, and it would make killer breadsticks with a bit more flour.

---

East African Groundnut Soup
3 cups chopped onion
3 celery stalks, diced (about a cup)
1 tbsp canola oil
1 green and 1 red bell pepper, diced (about 2 cups)
1/8 to 1/4 tsp cayenne
2 tbsp garam masala or other curry powder
1 cup raw brown rice
28-ounce can diced tomatoes
6 cups water
1 tsp salt
1/2 cup peanut butter (natural, please!)
1 to 2 tbsp sugar
2 tbsp fresh lime juice
chopped fresh cilantro and scallions for garnish

In a soup pot, sauté the onions and celery in the oil for about 10 minutes on medium-high heat, until onions are soft and translucent. Add the peppers and saute for another 5 minutes. Stir in the cayenne and garam masala. Add the rice, tomatoes, water, and salt; stir well. Cover and bring to a boil, then reduce heat and simmer for 40 minutes until rice is tender. Whisk in the peanut butter, sugar, and lime juice. Serve with optional garnish.

---

Tomato and Kale Soup with Barley
1/3 cup pearled barley
1 bay leaf
5 cups water
7 sun-dried tomatoes (not packed in oil)
1/2 cup hot water
1 tbsp canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, chopped or minced
28-ounce can diced tomatoes
2 tsp minced fresh dill (1 tsp dried)
pinch of cayenne
1 tsp salt
2 cups loosely packed rinsed, stemmed, and chopped kale
ground black pepper to taste
fresh dill sprigs and crumbled feta for garnish (optional)

Combine barley, bay leaf, and water in a soup pot. Cover and bring to a boil, then lower heat and simmer for 25 minutes or until barley is tender.

Meanwhile, place the sundried tomatoes in a small heatproof bowl, cover with the hot water, and let stand until softened, about 20 minutes. While the tomatoes soak, warm the oil in a small skillet. Add the onions and garlic, and saute for about 10 minutes until the onions are translucent. Remove from heat and put aside.

When the barley is cooked, remove bay leaf and stir in the onions/garlic, canned tomatoes, dill, cayenne, and salt. Drain the sundried tomatoes, dice them, and add the tomatoes and the soaking liquid to the pot. Cover and bring to a boil. Add the kale, reduce the heat, and simmer for 3-5 minutes. Season to taste with pepper. Serve with optional garnish.

---

Focaccia (an interpretation of the real recipe)
1-1/4 cups warm water
3 cups white flour (I used bread flour)
scant 1/2 tsp dry yeast
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil

Use a mixer or bread machine. Dump all ingredients into the bowl and mix for about a minute. The dough will be VERY wet and sticky but do not add more flour. When it has become elastic and stringy, scrape it into an oiled bowl, cover, and put aside to rise for 2 to 3 hours. The longer and slower the rise, the better the focaccia will be.

When the dough has doubled, preheat oven to 500°F.

Turn the dough out and make two rounds, breadsticks, or just a big flat plane. It was so wet and sticky that I just put it on parchment paper and smooshed it into a sort of rectangle. There was no way it was going to shape into breadsticks without more flour. If yours is drier, dip your fingertips in flour and dimple the top; I couldn't get the dimples to stay put. You can add chopped fresh rosemary or garlic, Parmesan, olive oil, and/or salt at this point (I oiled/salted mine after baking due to the wetness). Let rise for 10 minutes, then put in the oven for 10 to 12 minutes or until done.

Kate
(6/1/03)

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Kate's Focaccia

Kate's Focaccia

From "Moosewood's  Daily Special" book, the soup/salad/bread one. The focaccia is more of a pizza-crust type than my normal recipe, and it would make killer breadsticks with a bit more flour.

Focaccia (an interpretation of the real recipe)

1-1/4 cups warm water
3 cups white flour (I used bread flour)
scant 1/2 tsp dry yeast
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil

Use a mixer or bread machine. Dump all ingredients into the bowl and mix for about a minute. The dough will be VERY wet and sticky but do not add more flour. When it has become elastic and stringy, scrape it into an oiled bowl, cover, and put aside to rise for 2 to 3 hours. The longer and slower the rise, the better the focaccia will be. When the dough has doubled, preheat oven to 500° F.

Turn the dough out and make two rounds, breadsticks, or just a big flat plane. It was so wet and sticky that I just put it on parchment paper and smooshed it into a sort of rectangle. There was no way it was going to shape into breadsticks without more flour. If yours is drier, dip your fingertips in flour and dimple the top; I couldn't get the dimples to stay put. You can add chopped fresh rosemary or garlic, Parmesan, olive oil, and/or salt at this point (I oiled/salted mine after baking due to the wetness). Let rise for 10 minutes, then put in the oven for 10 to 12 minutes or until done.

Kate
(6/1/03)

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Thai Noodle Salad

Thai Noodle Salad

Here's another -- the Thai Noodle Salad I bring to Cummington (though not this year):

Thai Style Peanut Sauce (actually a marriage of Thai and Chinese flavors)

Sauce:
1/2 heaping cup to 1 cup natural style peanut butter* (don't use the processed kind, it will not work)
3 cloves garlic, peeled
a 1" piece of ginger, peeled
a handful of cilantro
2 tbsp to 3 tbsp brown sugar (preferably dark, but light is okay)**
3 tbsp to 4 tbsp balsamic vinegar***
4 tbsp soy sauce or tamari
1-3 tbsp chili paste with garlic (I like Lee Kum Kee brand) amount depends on how hot you like it
1 tsp to 2 tsp dark sesame oil****
about 1/2 cup hot water, more or less

*Changed to 1 cup in later post.

**Changed to 3 tbsp in later post,
***Changed to 4 tbsp in later post.
**** Changed to 1 tsp in later post.

Put garlic, ginger and cilantro in processor, mince finely. Add peanut butter and all remaining ingredients. Process. Check for seasoning. What you are aiming for is an intriguing and delicious blend of sweet, sour, salty, and peanut-y. Sometimes I add a bit more vinegar, sometimes a bit more hot sauce, etc. If too thick (should be the consistency of thick cream), add more hot water.

This sauce may be doubled or tripled, and will keep in the fridge for about a week. If you want to keep it longer, add only the PB and spices, put the fresh ingredients in shortly before serving. It is also awesome on grilled meat or chicken.

Salad:

1 package Chinese noodles (in a pinch, I have used whole wheat spaghetti, or even plain old vermicelli, you could also use Japanese noodles)
1 Cucumber
1 package extra firm tofu
a bunch of scallions

Optional, but very nice and elegant -- some washed mesclun type greens or fresh spinach leaves to put in the bowl as a base, some shredded carrot for on top, some crispy thinly sliced pepper, etc.

To assemble salad:
Cook noodles, drain, run cold water all over. Toss in a bit of oil to prevent sticking.

(NOTE: If you are planning to make this dish ahead of time, cook the noodles, toss them in oil and don't put the sauce on until just before serving. It will taste much better that way).

Put noodles in a large bowl, surrounded by sliced cucumber, red onions, mesclun, if desired. Top with cubed extra firm tofu. Pour sauce over, toss around to get the sauce mixed in. Garnish with shredded carrot, green onions, etc. Devour.

This is really, really good, if I say so myself. My kids think its the best thing I know how to make.

Carolyn
Posted: (6/11/00) Reposted: (5/23/03) Changes noted with an asterisk.

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Pear and Vanilla Jam

Pear and Vanilla Jam

From "Creating Gourmet Gifts" by Barbara Beckett, published by Allen and Unwin 1992 ISBN 1 86373 246 2. It's a great book.

2 kg (a little more than 4 lbs) under-ripe pears, peeled and chopped
Zest and juice of 2 lemons
3 cups water
1 vanilla bean, split
2 kg sugar

Put the pears, lemon, water and vanilla bean into a pan. Simmer until the fruit is tender. Remove the vanilla bean and add the sugar; stir until the sugar is dissolved. Bring to the boil, and boil hard until setting point is reaches (sugar thermometer 110°C, 220°F), or until a drop sets on a chilled plate and does not run.

Take off the heat and let the jam rest for 15 minutes Ladle into sterilized jars, seal and label. Store in a cool, dark place.

This is a subtle tasting jam, that smells wonderful when cooking. I have found it better to cut the pears up fairly small, the pieces do not disintegrate during cooking, and if you chop roughly, you will large pieces of pear in your finished jam. They can be difficult to spread evenly over your toast. This jam is very popular with my family and friends.

Leigh
licking fingers, in Canberra
(5/15/03)

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The Easiest Best Brownies Ever

The Easiest Best Brownies Ever

1/2 lb (2 sticks) unsalted butter
6 oz. unsweetened chocolate, broken into pieces
1 tsp vanilla extract
2-1/2 cups sugar
5 eggs
2 cups flour
2 cups walnut pieces (optional)

Preheat oven to 350°F. Line a 10" x 15" x 1" jellyroll pan with foil. Grease the foil.

In a large heavy saucepan over medium heat, begin melting the butter. When it's about half melted, add the chocolate. When the chocolate is half melted, remove pan from heat and stir until butter and chocolate are completely melted.

Stir in the vanilla, sugar, eggs, and flour. Stir after each addition until the batter is smooth. Stir in the walnuts, if using.

Pour and scrape the batter into the prepared pan and smooth the top. The batter will nearly fill the pan. Bake 25 minutes, or until the cake is just set. Remove from the oven and cool on a rack for 10 minutes. Invert onto a baking sheet, peel off the foil, and invert brownies back onto the rack. Cool to room temperature. Cut with a serrated (or wet) knife into 48 bars.

(Kate's notes: These are good with Baker's chocolate and stupendous with anything better. I will probably use Valrhona or ScharffenBerger for the ones I bring on Saturday.)

Kate W.
(5/8/03)

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Butternut Squash Soup

Butternut Squash Soup

Here's the recipe -- from an old blog entry:

Two butternut squash, seeded and halved but not peeled
3 apples, pref a tart variety, cored but not peeled
5 large shallots outer husky peel removed
several sprigs rosemary
(several cloves garlic, unpeeled -- I didn't use these this time, but thought the soup needed a bit of roasted garlic. Leave it out if you don't trust me).

Roast the above veggies in a lightly oiled and covered roasting pan at 375°F for about an hour or until the veggies are tender.

Bring 6 cups chicken stock to a simmer.

Scoop out the squash from the peel (its best to let it cool a bit), and puree it in a food processor with the apples (just leave the peel on), and the shallots. Add some cream to get everything moving. Puree in batches. Pour into stock. Discard roasted rosemary, but chop another teaspoon or two fresh rosemary along with some fresh thyme. Add to soup. Add salt -- it will need a bit to make it not too sweet. Add a dash of nutmeg, and some white pepper. Now, if you are having the low fat version, leave it alone and serve, perhaps adding a splash of hard or regular cider. If you want a richer version, add one cup creme fraiche or sour cream, or half and half, shortly before serving and do NOT let it boil.

Carolyn
(5/6/03)

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