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Posts Tagged ‘cakes’

Gardenia The scent of gardenias wafts through an open window and lingers in the room. I inhale slowly and let the intoxicating fragrance permeate my soul. I feel drugged and I can no longer focus on the task at hand. As a Marcel Proust-moment transports me from the present back to my past, I begin to hear the clanging of trolley cars and the hissing of bus doors opening and closing. In my mind, I see my mother bending over a very young version of me and asking, “Would you like to pick out a flower?” People push past us on the crowded street as I examine the buckets of flowers at a corner flower stand. My small hands reach for a large creamy-white swirl of petals. The sweet fragrance is nothing like I’d ever smelled before and I repeatedly sniff the blossom. “That’s a gardenia,” my mother says. I nod and guard my treasure as we board a bus for the ride home. My reverie ends with the ringing of my cell phone and I return to the present. Gardenias will forever remind me of my mother and of that time in my life, but even more than that, they are reminders to me of how little seeds can be planted deep.

#1 – Remember Fathers
With Father’s Day coming up, here’s a video tribute that triggers memories of all that fathers do:

#2 – Eat Your Words
Harry Potter Cake Books and birthday cakes can each be a source of fond memories. What if the two entities joined forces and became “book-cakes” or “cake-books”? If you love books and you love eating cakes, you’ll enjoy scrolling through the photos of 24 Incredible Cakes Inspired By Books.

#3 – Best-Value Destinations
One of my favorite travel memories happened while I was in Italy with my husband, my kids, and three of their friends. We had just finished touring the Galleria Borghese and were slowly walking back to our hotel. Somehow our conversation turned to skipping and how some people in the family couldn’t skip. Before I knew it my adult children and their friends were having a skipping relay race on the dirt paths outside the villa. I still laugh when I watch the video of the race! Create your own travel memories, but before you decide where to go, check out Lonely Planet’s Best-Value Destinations in Europe for 2013.

#4 – Make Gift Bows From Magazine Pages
Make gift bows using magazine pages to decorate Father’s Day and graduation gifts. How cute, colorful, and clever! Click here for the complete instructions. Make Bows From Magazines

#5 – Words of Wisdom
I hope that my achievements in life shall be these:
that I will have fought for what was right and fair,
that I will have risked for that which mattered,
that I will have given help to those who were in need,
and that I will have left the earth a better place
for what I’ve done and who I’ve been.
C. Hoppe

HAPPY FATHER’S DAY to all fathers and CONGRATULATIONS to all graduates!

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Lemon-Rosemary Crumb Cake

The strong flavors of rosemary and lemon can oftentimes dominate a recipe. Not so, in this case. From the crunchy lemon crumb on top to the tender cake speckled with bits of rosemary, this cake is delightful from top to bottom. With its perfect blend of flavors and its ease of preparation, it will quickly become one of your “go to” cakes. Serve it for breakfast, brunch, lunch, snack, or dessert!

Lemon-Rosemary Crumb Cake
Cooking Light Magazine, May 1998

Ingredients:
1¼ cups all-purpose flour
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
3/4 teaspoon minced fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup low-fat buttermilk
2 tablespoons fresh lemon juice
1 large egg
Cooking spray
2 teaspoons grated lemon rind
3/4 teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)

Directions:
1. Preheat oven to 350 degrees F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

3. Combine remaining flour mixture, rosemary, baking powder, and baking soda; add buttermilk, lemon juice, and egg. Beat at medium speed of a mixer until blended. Spoon batter into and 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, lemon rind, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.

Yield: 8 servings or 8 wedges

Linnell’s Notes:
1. I used butter instead of margarine. Why not splurge on flavor since the recipe only calls for a 1/4 cup of it?

2. I only have a 9-inch cake pan, so the cake would have been taller if I had used an 8-inch cake pan.

3. Using the larger pan, I was careful to check the cake after 20 minutes. It was baked by 25 minutes.

4. To test the cake to see if it is done, gently press on the top of it with your fingers. If it springs back completely when lightly touched in the center, the cake is done.

Enjoy!

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When people immigrate to a new country, they often carry with them reminders of their homeland and a few cherished belongings. Old family recipes are both  – cherished and reminders of home. Mary Cannici says of her grandmother’s special cake recipe, “This recipe immigrated to this country from Sicily when Nonna was a little girl and her family came to Ellis Island.” The cake is a wonderful combination of a creamy ricotta cake and an egg-rich pudding. Farina, a finely ground cereal grain with a mild taste, is used as the thickening agent. Serve this versatile and easy-to-make cake with fresh seasonal fruit and you have the perfect dessert for brunch or dinner! Easter and Mother’s Day are just around the corner!

Nonna’s Breakfast and Dessert Farina Cake
Recipe by Mary Cannici

Ingredients:
4 cups whole milk
1¼ cups (8¾ ounces) sugar
8 tablespoons unsalted butter, cut into chunks
1 cup farina
16 ounces (2 cups) whole-milk ricotta cheese
2 teaspoons vanilla extract
6 large eggs, lightly beaten
1 teaspoon ground cinnamon

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan.
2. Bring milk, sugar, and butter to simmer in large saucepan and cook, stirring often, until butter is melted and sugar is dissolved, 1 to 2 minutes.
3. Slowly whisk in farina until smooth.
4. Remove saucepan from heat, stir in ricotta and vanilla.
5. Let mixture cool slightly, then stir in beaten eggs until combined.
6. Scrape batter into prepared pan and smooth top. Sprinkle with cinnamon and bake until toothpick inserted in center comes out clean, about 30 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then serve warm.

Serves 15 to 18

Linnell’s Notes:
1. Farina can usually be found in stores that carry natural foods. Sprouts, Whole Foods, and health food stores often carry farina in the bulk bin section. Cream of Wheat is made from farina.

2. Be careful not to add too much of the farina at one time. Add small amounts of it slowly, stirring constantly, to prevent lumps from forming.

3. Although the egg custard flavor is more pronounced when the cake is served warm (after the 10-minute cooling period), it is trickier to serve warm since the texture is like a rough custard. After the cake sits for a while, it firms up and can be cut into squares.

Enjoy!

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