Tag Archives: Coconut Sugar Recipes

1950’s Boiled Raisin Cake

20th Century Foods, Cake Recipes, Childhood Recipes, Coconut Sugar Recipes, Desserts, History of My Culinary Inheritance, Information on Coconut Oil, Information on Coconut Sugar Leave a comment

boiled raisin cake

The glorious Big Sky country of Montana was the recent setting for my mother Pat’s memorial, which holds the story of redemption.  This couldn’t have been more special, with family there from all over the state, as well as Washington, California, and Oregon.  It was a blessed reunion of next of kin and old friends, many of whom I hadn’t seen for decades.  My 94-year old mother, who was so eager to be with her Maker and my father, was smiling down from heaven, highly pleased with all our gaiety.

Needless to say, the food at this week’s many meals was the greatest.  My sister Maureen, who follows a ketogenic diet, is highly gifted in creating memorable ailments. (She trains people in ketogenic-style cooking and presently is writing a cook book, which includes beautiful creative desserts; I will promote it when it comes out.)

Today’s boiled raisin cake, however, dates back to my early childhood in the 1950’s; my mother probably found this well-known cake recipe in a popular magazine.  Maureen knows the original instructions by heart, to which I have added a few twists of my own, such as freshly ground flour-this is totally optional, but oh so good!

Pleasing the palate beyond words, this world’s easiest, foolproof cake is mixed in the saucepan in which you boil the raisins.  I couldn’t help but share it at this time, thus honoring my mother.

Death normally brings loss; Mom’s departing, however, promoted life and goodness.  Her long-term desire to be with Jesus and my father “Buzzy Baby” was finally granted; our Redeemer brought great liberty to many with her passing.

Food, friends, and faith were the best description of her earthly sojourn; thus, these attributes also marked her transition to heaven, for my sister Maureen labored to insure their presence at all our gatherings, thus commemorating our beloved mother-nothing was overlooked.  This week-long series of family events highly esteemed this great woman, with the actual memorial, in our village of East Glacier Park, being the height of the glory which was signified by her home-coming.

At this treasured celebration, I was able to reunite with many childhood friends-some of whom I hadn’t seen since the 1970’s.  During the reception, extreme laughter blessed us at one table, as we traversed memory lane, for we were recalling our shared employment at my parent’s restaurant.

So many people who came to memorialize Mom’s life had worked for my parents in their fifty-plus years of restaurant ownership; all were bearing rich, belly shaking stories.  It was at this respected establishment that I first learned my love for food, in which I have a unique approach of educating with health and history.

Here I note that the raisins in this cake receipt were most likely sun-dried on rows of paper in the vineyards for about three weeks, as is their most common form of production in the United States.  There are many thousands of grape varieties, which are of the genus Vitis V. vinifera.  Here in North America, we have about 25 native grape species, where in temperate Asia, there are about 10; the major source of wine and table grapes, however, is native to Eurasia.  About two-thirds of the world’s grapes result in wine; of the rest, about two-thirds are consumed fresh, with the remaining made into raisins. 1

Urbain Dubois published a recipe in his 19th century cook book, in which he ingeniously combined raisins and capers; presently, Jean-Georges Vongerichten has capitalized on this unique paring, enhancing it even further by pureeing it with nutmeg as a sauce for skate (this popular dish is on his restaurant menu). 2

Loving food and adventure, my mother would have appreciated this daring treatment of raisins.  You may experiment with this raisin/caper combination, or just securely rest in Mom’s proven boiled raisin cake.  (I suggest making the latter with white vanilla, which is ideal for white frostings-this uncommon flavoring was my recent gift from friends traveling to Mexico, the home of the world’s most outstanding, dirt-cheap vanilla.)

References:

  1. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 363.
  2. Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley& Sons, Inc., 1996), p. 70.
  3. https://calraisins.org/about/the-raisin-industry/

finished cake after final frosting

Boiled Raisin Cake  Yields: 12 servings.  Total prep time: 1 hr & 50 min, with 45 min inactive prep time for cooling raisins, unless you boil them ahead of time, following step one/  active prep time: 20 min/  baking time: 45 min.

3 c flour  (Optional: may grind 2 c organic soft white wheat berries to make 3 c flour.)

2 c raisins

3 c water

1 cube butter

2 lg eggs, beaten

1 tbsp vanilla

2 tsp baking soda

2 tsp baking powder

1 1/2 c sugar  (Coconut sugar has a low glycemic index; for health benefits, see Zucchini Bread, 2017/07/24.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco.)

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1 tsp cloves

1 c pecan pieces, optional

Spray oil  (Coconut oil is best for flavor and health; Pam coconut spray oil is available in most stores; our local Winco brand, however, is far cheaper.)

Glaze:

2 c powdered sugar  (Organic is best; Trader Joe’s has 1-lb packages, where Costco has more economical, larger packets.)

1/2 c butter, melted

1/2 c cream  (Organic heavy whipping cream is better for your health.)

1 tsp vanilla

1/4 tsp salt

  1. easy mixing of batter

    In a 3-quart sauce pan, bring raisins to a boil in 3 cups of water over medium heat; cook for exactly 5 minutes; add butter.  Place in a sink full of cold water to cool quickly.

  2. If using fresh ground flour, grind wheat berries now.
  3. Make glaze by mixing above “glaze” ingredients, set aside.
  4. When raisins are cool, preheat oven to 350 degrees.
  5. Add flour and all other “cake” ingredients to pan; blend well; do not over-beat, however, as this toughens cakes and cookies.  IF grinding your own flour, be sure to let batter sit for 45 minutes, as freshly ground flour is coarser and absorbs the liquid more slowly.
  6. Pour batter into 9”x13” pan, which has been sprayed with coconut spray oil.

  7. icing cake the first time

    Bake for 45 minutes, or until a toothpick comes out clean, and cake lightly responds when pressed with finger.

  8. When hot out of oven, immediately poke holes over the whole cake with a toothpick or skewer.
  9. Pour 2/3’s of glaze evenly on cake (see photo).  When cake has cooled, frost with remaining icing; see photo of finished product at top of recipe.
  10. This cake is dynamite, and it gets better as it sits over time!

Norwegian Oven Pancakes

Breakfast Foods, Coconut Sugar Recipes, Egg Dishes, History of European Foods, History of Pancakes 3 Comments

Norwegian oven pancake

The exceptional baking of Norway has been on my mind lately, with recipes I have been making since the 1970’s: I published the Yuletide bars Mor Monsen’s Kaker on 2017/11/27; and now I offer Norwegian Oven Pancakes.  This effortless baked pancake blesses at anytime, but truly it triumphs at a holiday breakfast-may it grace your Christmas morning, either before or after gifts.

Not always has the making of a pancake been so simple; in Consider the Fork, Bee Wilson details the time-consuming directions, published in the advice book Le Menagier de Paris, in 1393: take eggs, the fairest wheaten flour, and warm white wine-in place of milk-beating all together “long enough to weary one person or two” (this was done in a household of servants).

Almost every nation boosts of their own particular version of pancakes, some sweet and others savory; there isn’t room to define these multiple, provincial modifications; I will review, however, those of several countries that capture my interest in particular.

The Nordic pancake is typically like a French crepe, but their oven variation ugnspannkaka resembles a German pancake-also known as a Dutch Baby-which is baked, thick, and unleavened; today’s entry is the ugnspannkaka.

On the other hand, American hotcakes and griddlecakes are always made with a raising agent, such as baking powder, along with flour, eggs, and milk; thus, they swell and bubble in the hot frying pan.  In the 19th century, prospectors and pioneers employed sourdough starter for the rising of this light, airy flapjack; such is still the popular Alaskan mode.

Johnnycake and bannock are pancake types of old.  In world history, bannock dates back as early as 1000 A.D.; hence both the Native Americans and settlers were making this in early North America.  The Natives used corn, nut meal, and plant bulb meal in this creation; the immigrant’s technique was Scottish in origin, in which oatmeal was the key component.

Johnnycake was first recorded here by Amelia Simmons in American Cookery, 1796, with the ingredients of Indian meal, flour, milk, molasses, and shortening (for the history of shortening, see my Ozark Honey-Oatmeal Cookies, 2017/10/30).  These flat corn cakes were a staple in young U.S.A.

In England, pancakes are without a rising agent, using primarily flour, eggs, and milk, which results in their being close to French crepes.  Served for a sweet dessert or as a savory main course, these British cakes date back centuries, for Gervase Markam wrote their instructions in The English Hus-wife (1615); she, however, substituted water for milk and added sweet spices.  That nation’s Yorkshire pudding, a similar receipt to their pancakes, rises only slightly, by the well-beaten air in this batter without leaven.

These English unleavened varieties of flannel cake differ from their risen form found in Scotland, which includes baking soda and cream of tartar;  there are also numerous variables in Wales-among which some incorporate yeast, others oatmeal.

African pancakes, such as those in Kenya and South Africa, most often resemble the English crepe.  In Afrikaans, these unleavened English crepes are known as pannekoeke, while plaatkoekies refer to American-style “silver dollar” risen pancakes.  In Uganda, the pancake is united with their staple banana, usually being served at breakfast or as a snack.

Of all the vast productions, present-yet differing-in almost every nationality, the Ethiopian one enchants me the most; there they have injera, a very large spongy affair, which acts as a huge platter for their stews and salads to be served on at their feasts.  With the right hand, one tears the edges off this yeast-risen flatbread, to scoop up the meal, finally eating the underlying “tablecloth”, in which all the foods’ juices have been absorbed.  In 1984, I had the great pleasure of spending a whole day with an Ethiopian family in Billings, Montana, while they taught me how to cook and eat this authentic repast-I was fascinated with its injera, which simultaneously acted as a plate, an eating utensil, and finally the food itself.

Of all these above mentioned recipes, our Norwegian oven pancake is the most simple.  Enjoy this festive delight, which only takes minutes to assemble.  It is indeed glorious!

References:

Bee Wilson, Consider the Fork (New York: Basic Books, 2012, 2013), p. 147.

https://en.wikipedia.org/wiki/Pancake

James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 52.

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 548.

Amelia Simmons, American Cookery, 1796 (Grand Rapids, Michigan: William B. Eerdmans Publishing Co., 1965, reprinted), p. 57.

pancake right out of oven

Norwegian Oven Pancake  Yields: 6 servings.  Total prep time: about 45 min/  active prep time: 15 min/  baking time: 30-40 min.  Note: leftovers are delicious either cold or at room temperature.

6 lg eggs

1/2 c sugar  (Coconut sugar is ideal; for its health benefits, see Zucchini Bread, 2017/07/24.)

3/4 c flour  (Bob’s Red Mill organic, unbleached white flour is high quality, or substitute whole wheat pastry flour.)

1 tsp salt  (Real Salt, pink salt, is important for premium health; available at nutrition center in local supermarket.)

1 tsp vanilla

2 1/2 c milk  (May use an alternative milk, such as hazelnut or almond.)

piece of butter the size of an egg, about 5 tbsp

  1. Preheat oven to 375 degrees.
  2. With an electric mixer, beat eggs in a large bowl; blend in sugar, salt and vanilla; gently, quickly mix in flour.
  3. Meanwhile, melt butter in a 9” x 13” pan in hot oven; watch carefully.

  4. batter before baking

    Very slowly add milk to above egg mixture, beating continuously.

  5. When butter is melted, roll it around baking dish, coating entire pan.
  6. Pour batter in greased baking dish.  Bake for 30-40 minutes, or until batter is set.
  7. Serve hot.  (Cold leftovers are also great!)

1970’s Atomic Muffins

20th Century Foods, Bread Recipes, Breakfast Foods, Coconut Sugar Recipes, Health Foods, History of Healing, History of Healthy Eating Habits, Sweet Breads 1 Comment

atomic muffins

My heart has always longed for ideal eating habits, though I haven’t always possessed the capacity for their required discipline.  Natural foods first came into my life in the early seventies, in my eccentric college town of Missoula, Montana.  It was there a friend taught me this powerful atomic muffin recipe.

Then I was attempting to nurture my body with the best; I looked great on the outside-118 compact pounds clothed in the best of vestures-but my insides were another story, for I had the hidden disease of bulimia, which was with me for a total of 3 years; half way through this, I briefly became anorexic and was admitted to Calgary, Alberta’s Foothills hospital, weighing 88 pounds on my mother’s scale.  There a rising physician, who was just breaking into this then unknown field, cared for me.

Eating disorders were rare at that time, though now they are commonplace.  My heart breaks for those that suffer thus, for I know firsthand their devastating grip.

During the years that followed this hospitalization, I went from an extreme 88 to a gross 226 pounds, before I surrendered and God brought complete healing to me: I now have a beautiful, healthy physique, and I eat sanely, with an ability to make balanced choices, having an innate strength to neither over- or under-consume.

This privilege grew progressively.  As a direct answer to an earnest cry for help, it initiated with my courageous act to turn from the bulimic darkness, on a crisp November day in 1978.

Back then, my jaws would hurt from daily, nonstop eating and purging; it was during this fiery torment that I sought the help of a Catholic priest, whom by chance I had heard was successfully recovering from alcoholism; thus, I trusted the hope, visible in his mastery of obsession, to spill over into my life.

My plans were to purge one last time before my 1 PM appointment, but I awoke to late to do so; hence, the first ominous hurdle presented itself, with my intense temptation to skip the meeting.  Something bigger than I, however, got me there.

With this glimmer of determination, I arrived at this parish, unknown to me, in a small neighboring town, only to suffer the second attempt to stop my breakthrough: the priest answering my knock informed me that his superior, the recovering alcoholic, was unavailable.  My instinct was to flee, but I blindly accepted his proffered services instead.

This man, whether knowingly or unknowingly, told me my bulimia wasn’t sin, but rather something beyond my control; he suggested that I stop doing it; at the same time he administered grace, saying that IF upon occasion I failed, I was to ask the Father for forgiveness, and immediately return to my new eating.  All this miraculously seemed doable, for the seed of faith had been established.

I will never forget leaving this sanctuary and walking out into the parking lot, where the asphalt seemed to dance with the reflection of God’s light, from Montana’s perpetual Big Sky.  Indeed my soul was dancing along with this lively, beautiful pavement; my new birth had begun!

At about three weeks into this profound freedom, a stark overwhelming urge to purge an excessive meal assailed me, in which there was actual physical weakness, as I staggered going back and forth toward a public bathroom.  This moment became a crucial step in proving my liberty, for it was then I decisively turned from death to life: clarity came with the vivid memories, both of the sweet peace experienced during this abstinence, as well as the subsequent pleasures derived from foods that I was now able to actually taste; there was vital victory as I successfully turned, moving to the place where  life and my friends were waiting.

It got much easier after that.  Only once in all these 50 years did I give into this lie, for I slipped into this old habit for a week, when I was desperately trying to loose a few pounds, before leaving for Paris in 1985; a greater than I brought me back to my senses, and I stopped as suddenly as I had started.  While in Dijon, France, after an exceptionally large meal, I was tested, however, to see if I really meant business.  Only by grace did I stand, not purging my grotesque meal.  Never again have I returned to this inferno; honestly, I am no longer even faintly tempted.

In this same way, though with much less drama, all my food consumption has been refined: first I receive inspiration for better habits, whether it be the exclusion of a given matter, or the addition of something new; next, I weigh and balance the suggestion, getting clear in my heart what is best for me; then, I initiate the change, which often comes with challenges at first.

I find that we are generally tested, when establishing all new behavior; such testing, however, provides proof of the pudding, for it fixes newly-won-rights indelibly.  Now I thank God, not for the attacks themselves (which aren’t of him), but for the rich strength provided in overcoming them, through our partnering with his grace.

Bless our food, bodies, and hearts always!

grinding flour with an attachment for a Kitchen Aid mixer

Atomic Muffins  Yields: 2 dozen.  Total prep time: 3/4 hr/  active prep time: 30 min/  baking time: 15 min (if you have 2 muffin pans).

1 c raisins, soaked in boiling water for 15 minutes

1/2 c oil  (Grape seed or avocado oils are best for heating to high temperatures, without producing carcinogens.)

3/4 c sugar  (Coconut sugar is ideal-see Zucchini Bread, 2017/07/24, for information on this sugar.)

2 tbsp molasses

2 lg eggs  (Organic free-range eggs are healthiest.)

1 c whole wheat pastry flour  (May grind 2/3 c organic soft winter white wheat berries to make a cup of fresh-ground flour.)

1/4 c barley or spelt flour

1 tsp salt  (Real Salt, pink salt, is so important for premium health; available in nutrition center at local supermarket.)

1/2 c powdered milk

1/2 c nutritional yeast  (Available in bulk at many stores, such as our local Winco.)

3/4 c wheat germ

1/2 c old fashioned rolled oats  (Organic in bulk is only slightly more expensive and much more nutritious.)

1/2 c sesame seeds

1/2 c sunflower seeds

3/4 c pumpkin seeds

1/2 c nuts, chopped

1 1/2 c milk  (May use an alternative milk, such as almond or hazelnut.)

Coconut Spray Oil  (Pam is available at most supermarkets; our local Winco brand, however, is far cheaper.)

  1. easy mixing of dry ingredients in a sealed storage bag

    Preheat oven to 375 degrees.

  2. If grinding fresh flour, do so now (see photo at top of recipe).
  3. Cover raisins with boiling water; set aside for 15 minutes, for them to plump up.
  4. In a large bowl, blend oil, sugar, and molasses; add eggs; beat well.
  5. In a gallon-size sealed storage bag, shake together all dry ingredients, including seeds and nuts, until well mixed (see photo above).
  6. Alternately blend dry ingredients and milk into oil mixture, using just half of each at a time, until all is incorporated.  (Note: if using fresh-ground flour, preferably let batter rest in bowl for 20 minutes before baking, as it is a coarser grind and doesn’t absorb the moisture as quickly as store-bought flour; see photo below.)

  7. bowl of batter

    Spray muffin pans with oil; spoon batter into cups; bake for 14 minutes, or until a toothpick comes out clean.  (It is best to lean on the side of under baking, so muffins remain moist.)

  8. Remove from pan and cool on waxed paper.
  9. Keep muffins in refrigerator; the freezer, however, provides even better storage, if using them over an extended period.
  10. These are indeed atomic in nutrition!

1880’s Ozark Honey-Oatmeal Cookies

19th Century American Foods, Coconut Sugar Recipes, Cookies/Bars, Desserts, Healthy Recipes, Historical Recipes, History of 19th Century American Cook Books, History of American Cuisine, History of General Mills, History of Miss Parloa, History of Shortening Leave a comment

Ozark honey-oatmeal cookies

Here we will look at the detailed history of shortening and the background of early cook books in America, including Miss Parloa’s New Cook Book, 1880; this cook book gives us these delicious Ozark honey-oatmeal cookies.

Early American Cook Books

My library holds many old cook books, some copyrighted in the 1800’s; I also have a number of facsimiles, exact reproductions of the originals.  These latter aren’t considered costly with collectors, but are highly valuable to me, with their precise historical evidence required for my work.

A number of these republications help me with my need for early U.S.A. food history.  For instance one illuminates the 18th century: American Cookery, by Amelia Simmons; this was the first truly U.S. cook book, with such strictly American dishes as Indian pudding, Indian slapjack (pancakes), and johnnycake (flat corn cakes).  1

All early cook books, that were published on our soil, prior to this 1796 publication, were actually reprints of English cook books, none of which contained American ingredients such as: cranberries, clams, cornmeal, shad (fish of the genus Alosa), terrapin (turtles), etc.  2

Interestingly, recipe books were not in demand in our young country, where rivaling colonial plantations jealously guarded their family’s treasured receipts, and rich city dwellers adhered to their individual Old World cooking traditions.  (See Ropa Vieja, for more on the development of American cuisine.)  3

Washburn-Crosby Co. Publishes Miss Parloa’s New Cook Book

In a recent cooking class, I taught Ozark Honey-Oatmeal Cookies from one of my facsimiles: the Silver Dollar City Edition of Miss Parloa’s New Cook Book, which Washburn-Crosby Co. published in Boston originally, in 1880.  Its facsimile was issued at an unknown date during the 20th century, by General Mills, the successor to Washburn-Crosby Co.  Access the fascinating history of Maria Parloa and her cook books, these two flour mills, and this period cuisine at my following entries: 1800’s Escalloped Salmon, 1880’s Minced Cabbage, and 1880’s Philadelphia Clam Chowder.  4

The History of Shortening

These cookies call for shortening; its definition is fat used in cooking, made from animal, vegetable, or compound manufactured substances.  Examples of the latter are margarine, discovered in France in 1869, and Crisco, which is a hydrogenated vegetable oil, created in America in 1911; Crisco usually comes to mind when shortening is mentioned today.  5

The term shortening, however, first surfaced in the early half of 18th century; it is considered to be American.  As far as cook books are concerned, it appeared in several of Amelia Simmons’ recipes in American Cookery, 1796, such as johnnycake and “another plain cake”, though she doesn’t define the word shortening, which for her purposes probably meant butter or lard.  6

In the April 6, 1892 edition, the New York Times promoted Cottolene, as a “New Shortening…a vegetable product far superior to anything else for shortening and frying purposes”.  This, the first hydrogenated vegetable oil, was primarily used as a cooking medium, in some households.  7

In June of 1911, Procter and Gamble began selling hydrogenated cottonseed oil, as Crisco (short for “crystallized cottonseed oil”); they discovered this shortening in their quest to generate a raw material for soap, through a technique that had its origins in 1897 France.  8

Because of an intense promotional campaign, it became the first popular national shortening product of its kind (this ingredient is extremely prevalent in 20th century recipes).  To this day, Crisco remains the best known brand for this item in the U.S.; there are other well-known brands in a number of other countries.  9

Healthy Ingredients in Ozark Honey-Oatmeal Cookies

These Ozark Honey-Oatmeal Cookies allow for a healthy means to satisfy our sweet tooth, for they are made with such powerful foods as: organic oats, semi-sweet chocolate chips, organic raisins, unsweetened coconut flakes, pumpkin seeds, nuts, raw honey, etc.  In place of required refined sugar, I use the healthy alternative coconut sugar.

The recipe, from this 1880’s cook book, calls for shortening, which probably referred to either butter or lard initially, though those baking from its facsimile, in the 20th century, would have used then popular Crisco.  I leave this choice up to you.

This recipe is easy to make and is extremely good!  Enjoy.

References:

  1. Facsimile of Amelia Simmons, American Cookery, 1796 (Grand Rapids, MI: William B. Eerdmans Publishing Co., 1965), pp. 57, 58.
  2. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 183-186.
  3. Ibid.
  4. Silver Dollar City Edition of Maria Parloa, Miss Parloa’s New Cook Book (Minneapolis: Washburn-Crosby Co., 1880); this facsimile was reproduced by General Mills at an unknown date  in the 20th century.
  5. http://www.foodtimeline.org/shortening.html and https://en.wikipedia.org/wiki/Shortening
  6. Ibid.
  7. Ibid.
  8. Ibid.
  9. Ibid.

mixing oatmeal into dough in stages

1880’s Ozark Honey-Oatmeal Cookies  Adapted from a recipe in General Mills’ 20th century Special Silver Dollar City Edition of Miss Parloa’s New Cook Book, originally published in 1880.  Yields: 4 1/2 dozen.  Total prep time: 1 hr.

1 3/4 cup flour  (May grind 1 1/3 cups organic hard red spring wheat berries, a berry with a high protein content; this makes 2 cups of flour.  (BE SURE to remove 1/4 cup of flour, after it is ground, for the required 1 3/4 cup.)

1/2 c butter, or shortening

1 1/4 c sugar  (Coconut sugar has the most health benefits; see The Best Zucchini Bread for details.)

2 lg eggs

1/3 c honey

1 tsp baking soda

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco for $4.95/5 lbs.)

2 c oats  (Organic is only slightly more expensive; so much healthier.)

1/3 c unsweetened coconut flakes  (Available inexpensively in bulk at our local Winco.)

1/3 c pumpkin seeds

1/3 c nuts, chopped

1/3 c raisins  (Organic is important; available reasonably at Trader Joe’s.)

1/2 c chocolate chips  (High quality, semi-sweet chocolate chips are available at Trader’s.)

Parchment paper, wax paper, and 2 cookie sheets

  1. Preheat oven to 375 degrees.
  2. If grinding your own flour, begin to do so now.
  3. In a large bowl, cream butter and sugar with a fork; beat in eggs, one at a time; blend in honey.

  4. shaping dough in rough rounds

    Stir salt and baking soda into flour, in another large bowl.  (Instead, may place these ingredients in a sealed gallon-size storage bag and shake vigorously.)

  5. Mix this flour mixture into the shortening/sugar/eggs; do not over beat the dough, as this makes cookies tough.
  6. Stir coconut, pumpkin seeds, nuts, chocolate chips, and raisins into this mixture, distributing evenly.
  7. Mix half the oats into this dough gently; then, add other half (see photo at top of recipe); stir with a large rubber spatula or spoon, just until blended.
  8. Using a teaspoon, drop dough 2 inches apart on parchment-paper-covered cookie sheet, shaping rounds roughly with fingers, as you go (see above photo).
  9. Place pan in preheated oven for about 9-10 minutes, or until golden brown.
  10. Meanwhile, start shaping dough-rounds on a second parchment-lined pan.
  11. When first pan is done, immediately start baking this second pan.

  12. cookies baked to perfection

    Cool baked cookies on cookie sheet for 2 minutes (see photo).   Remove and place them on a large piece of wax paper.

  13. Using a new piece of parchment paper, prepare the third pan of cookies, to be ready for the oven as soon as second batch is done (pans should be cool before spooning dough on them-may place them in the refrigerator).  Repeat until all the dough is used.
  14. These freeze well, to have on hand for healthy snacks.

1970’s Whole Wheat Banana Bread

20th Century Foods, Banana Bread, Coconut Sugar Recipes, Health Foods, History of Bananas, Quick Breads, Sweet Breads Leave a comment

cooling bread in pan for 5 minutes

I became a vegetarian during college in the early 1970’s.  When I moved to Tokyo six years later, I gave up this proclaimed role, because of my need to be open to all foods proffered by my Japanese hosts.

 

While abstaining from meat and fish, I searched for healthy alternatives in an array of natural food cook books.  There I found treasured recipes which I still use today; one was this powerfully good, whole wheat banana bread.

Bananas Date Back to 2000 B.C.

Bananas have a long history.  Alexander the Great discovered them growing in the Indus Valley in 327 B.C.; they had been cultivated, however, in India since 2000 B.C.  1

Background of Bananas in the Time after Christ

Documentation dated in the 7th century shows that China was using them in abundance also.  Portuguese explorers reported this same fruit in western Africa in 1482, where it probably had been grown for a long time; these Europeans adopted its local name Musa sapientum, which was originally given this fruit by Alexander the Great.  In 1496, Spanish conquerors found an intense cultivation of bananas in Tenerife in the Canary Islands.  2

The Emergence of Bananas in the U.S.

Nevertheless, the United States didn’t experience this tropical fruit until 1804, and then only in a limited way for the next 50 years; this delectable was imported infrequently, in such relatively small quantities as 300 stems, by sailing ships coming from the Caribbean or Central American ports.  3

In 1830, during this early inactive period, Capt. John Pearsall brought the first full cargo of bananas, 1500 stems, to New York.  This man later became a N.Y. commission agent, specializing in the import of this prized fruit.  In the mid-nineteenth century, he went bankrupt when his shipment of 3,000 stems arrived too ripe to sell; big money was tied up in each of these loads, for then a “finger” sold at the exorbitant price of 25 cents wholesale.  4   This was at a time when factory workers, consisting of women and children, were making between 25-50 cents per day.  5

More and more, cargoes from Honduras and Costa Rica were reaching New Orleans, New York, and Boston during the two decades before 1870, the year when large-scale banana traffic really began.  As the 70’s opened, the now more abundant bananas were sold, foil-wrapped, at a fair in Philadelphia for 10 cents a stem; it was the first time many of these fair goers had ever indulged in this delight.  6

Popularity of Bananas Established in United States

By 1885, 10,000 stem cargoes were being shipped from Jamaica in 10 to 12 days. Next, just prior to the turn of the century, this exotic fruit spread to inland America by rail express.  7

Now, however, bananas are common and cheap; every American has experienced them, along with this familiar sweetbread.

This 45-year-old banana bread recipe is one of the best among thousands.  Here I have included grams, as someone recently requested this most accurate of measurements, for my baking receipts; measuring in grams insures foolproof baking.

Nevertheless I can’t express how easy and certain this preparation is, even with cup measurements, for I could make it with my eyes closed.  Receive!

  1. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 18, 9.
  2. Ibid., pp. 41, 78, 18, 81.
  3. Ibid., p. 196.
  4. Ibid., pp. 217, 234.
  5. Stanley Lebergott, Chapter: Wage Trends, 1800-1900, The Conference on Research in Income and Wealth, The Trends in American Economy in the Nineteenth Century (Princeton, New Jersey: Princeton University Press, 1960), pp. 449-500.
  6. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 283, 301.
  7. Ibid., pp. 320, 360.

wheat grinding attachment on a kitchen aid

Whole Wheat Banana Bread  Yields: 1 loaf.  Total prep time: 1 hr & 25 min/  active prep time: 25 min/  baking time: 1 hr.   This is adapted from Jean Hewitt’s The New York Times Natural Foods Cookbook (New York: Avon Books, 1971), p. 235.

1 c (136 grams) whole wheat pastry flour  (Bob’s Red Mill is high quality.)

1/2 c (64 grams) unbleached white flour  (May grind 1 c organic, hard red spring wheat berries to make total 1 1/2 c-204 grams-flour.)

1/4 c (60 grams) cream*, or milk, soured with 3-4 squeezes of juice from lemon ball

1/2 c (113 grams) butter, softened

3/4 c (165 grams) brown sugar, packed  (Organic brown sugar is preferable, which is available at Trader Joe’s, or may substitute a healthier 3/4 c-95 grams-coconut sugar.)

1 lg egg (51 grams)

1 tsp (7 grams) baking soda

3/4 tsp (4.26 grams) salt  (Real Salt is important for optimum health; available in health section of local supermarket.)

2 lg or 3 small ripe bananas, (375 grams), 1 1/4 c  (May ripen these overnight by gently, but firmly, squeezing the whole banana, until meat is mushy under the skin; let sit at least 8 hours.)

1 tsp (4.2 grams) vanilla

1/2 c (62 grams) nuts, optional

Spray oil  (Pam coconut spray is best for taste and quality; our local Winco brand, however, makes this preferred spray for less than half the expense.)

Flour for dusting sprayed pan

  1. Preheat oven to 350 degrees.
  2. If using fresh ground flour, begin grinding 1 c hard red spring wheat berries now (this berry makes a dense, nutritious bread, which is extremely high in protein-one serving has the protein of an egg or 7 grams).  See photo.
  3. Measure cream, which is preferable, or milk in a med/large bowl; squeeze 3-4 squirts of lemon juice from a ball over surface; let sit until soured, about 10 minutes.
  4. Beat butter in a large bowl until light and fluffy; mix in sugar thoroughly; add egg, beating well; set aside.
  5. In storage bag, with a seal, shake together flour, baking soda, and salt; set aside.
  6. When cream/milk is soured (cream will appear curdled more than milk), add bananas, and mash well with a fork.  Blend in vanilla, set aside.
  7. Alternately add flour and banana mixture to butter mixture.  When all is incorporated, mix in optional nuts.  Beat only until all is incorporated, as over beating toughens baked goods.
  8. Spray a 9″ x 5″ loaf pan, lightly dust with flour, pour batter in prepared pan.
  9. Bake for 55-60 minutes, or until bread responds, bounces back, when pressed with finger.  May also test with a toothpick; it is done when toothpick comes out clean, from the soft area in crust.  Do not over bake.
  10. Cool in pan for 10 minutes; then, remove and finish cooling on rack; see top photo.  Keeps well in refrigerator, wrapped in paper towel, and sealed in gallon-size storage bag.
  11. This is a staple in my home!

Williamsburg Orange Cake

20th Century Foods, Cake Recipes, Childhood Recipes, Coconut Sugar Recipes, Desserts, History of Healing, History of My Culinary Inheritance 5 Comments
Williamsburg Orange Cake

Williamsburg Orange Cake

This Williamsburg Orange Cake dates back to the mid-twentieth century.  Personally, the spring and summer of 1973 brimmed with vitality for me; I had taken the quarter off from college “to find myself.”  However, I forgot my mother’s birthday in the midst of my prosperity.

My heart broke when I soon realized my mistake.  To make amends I baked and delivered this glorious cake; I drove it 200 miles across Montana’s Big Sky country, from Missoula to East Glacier Park.  My benevolent mother graciously welcomed both me and this exquisite confection!

This beloved parent learned the powerful lesson of forgiveness in her youth; she is always eager and ready to forgive as a result of this.  Mom taught me this precious wisdom, which exempts us from much disruption when mistakes are made: immediately we amend all with our Father in heaven; next, we lavishly forgive others and ourselves; finally as needed, we seek compassion from those we have hurt in our wrongdoing. This spells freedom for our emotions and minds!

Me, my brother Paul, mother Pat, sister Maureen

me, my brother Paul, mother Pat, sister Maureen-June 2016

That was Mom’s 50th birthday and the first time I made this Williamsburg Orange Cake.  I went home to Montana to celebrate her 93rd birthday this past June.  We had a repeat of this treasured sweet!

The recipe calls for zesting oranges.  I like to equip my sister’s kitchen with gadgets which I find helpful in cooking.  This year I blessed her with a GoodGrip zester and thus insured my ease in making this cake. GoodGrip is high quality and economical.  A large array of this brand’s useful gadgets is available at our local Winco.  This particular zester is most efficient; it makes a difficult job super easy.

My recipe appears lengthy.  It is actually very simple, for I have included many baker’s tips. Don’t be daunted by deceptive looks!

Williamsburg Orange Cake  Yields: 2-9 inch round layers, 3-8 inch rounds, or 2-9 x 5 inch loaves.  Total prep time: 2 hr, plus 1 hr to freeze cakes for easy frosting/ active prep time: 1 1/2 hr/  baking time: 30 min.

2 1/2 c flour  (Bob’s Red Mill  organic unbleached white flour is of high quality; better yet grind 1 2/3 c organic soft white wheat berries to make 2 1/2 c of flour.)

1 c raisins, soaked in boiling water  (Organic raisins are available inexpensively at Trader Joe’s.)

1 1/2 c milk or cream, soured

lemon juice from a squeeze ball for souring

1 1/2 tsp baking soda

3/4 tsp salt  (Himalayan, pink, or Real salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco.)

3/4 c butter, softened  (This 1970’s cake called for a mixture of butter and the then popular Crisco; see Ozark Honey-Oatmeal Cookies, 2017/10/30, for history of Crisco.)

1 1/2 c sugar  (May use coconut sugar, or sucanat, which is evaporated cane juice; if using sugar, organic cane sugar is premium.)

3 lg eggs, at room temperature

1 1/2 tsp vanilla

3 oranges  (It is important to use organic, as the zest of regular oranges taste of pesticides.)

1 c pecan pieces

Spray oil  (Coconut spray oil is best.)

Flour for dusting pans

Williamsburg Orange Frosting  (This is for 2-9 x 5 inch loaf pans or 2-9 inch round layers; 1 1/2 recipes will be needed if making 3-8 inch round layers.)

1/2 c butter, softened

4 c powdered sugar  (Organic is available at Trader Joe’s.)

1 1/2 tbsp orange zest

3/8 c orange juice, freshly squeezed from above oranges

1/2 tsp vanilla extract

1/4 tsp salt

10 narrow slices of orange rind, cut lengthwise on surface of orange (see top photo).

Cake

  1. Preheat oven to 350 degrees.
  2. If using freshly ground flour, begin grinding now.
  3. Cover raisins with water in a small saucepan, bring to a boil, remove from heat, and set aside.
  4. Place milk or cream in a medium bowl; sour with about 6 squirts of lemon juice from ball; let sit.
  5. Stir together flour, salt, and baking soda in a med/large bowl with a fork.
  6. In a large bowl, beat 3/4 c butter until light and fluffy, mix in sugar gradually, beating thoroughly.  Add 1 egg at a time, mixing well with each addition.  Blend in vanilla.
  7. Add 1/2 the flour to butter mixture, beating only until all is incorporated; then, mix in 1/2 the soured milk. Repeat these steps to use all the flour and milk; do not over-beat, as this toughens cakes and cookies.
  8. Wash and dry oranges.  Zest 2 oranges and set zest aside; save these two oranges for juice for frosting.  The third unpeeled one will be used for optional decorative strips.
  9. Drain the raisins, which have been become plump in the hot water. Blend the raisins, l tbsp of zest, and nuts into the cake batter.
  10. Spray pans with coconut oil and dust with flour lightly. (Rinse nozzle on can with hot water, for easy spraying in future.)  Pour batter in the prepared cake pans.
  11. Bake for 30-35 minutes, or until toothpick comes out clean.  Cake should respond, bounce back, when pressed with your finger.  Do not over bake!
  12. Cool in pan for 5 minutes to facilitate removal; slide knife around edges to gently remove; then, freeze cakes on separate paper plates for about an hour-this prevents cake from crumbling while frosting.

Frosting  (Note: make 1 1/2 recipes for 3-8 inch round layers.)

  1. Cut 10 narrow slices of rind, lengthwise on surface of third orange for optional decoration: using a sharp knife, cut just below rind from top to bottom of orange, gently peel stripes off orange, set aside (see top photo of decorated cake).
  2. Squeeze oranges to extract 3/8 c juice, set aside.
  3. In a med/large bowl, beat 1/2 c butter until light and fluffy, preferably with an electric hand mixer.
  4. Mix in 2 c of powdered sugar.
  5. Beat in 1/4 c of orange juice, 1 1/2 tbsp zest, vanilla, and salt.  Add remaining sugar, 1 c at a time, blending well; set aside.  (Save extra orange juice.)
  6. Frost frozen cake layers or loafs.  (Add the extra orange juice 1 tbsp at a time, only if frosting is too stiff to spread easily.)  Optional: decorate with slices of orange rind while frosting is still wet, arranging narrow slices back-to-back on top of cake (see top photo).
  7. If making the loaf cakes, to keep in freezer for unexpected company, be sure to freeze the frosting on cake, before sealing in gallon-size freezer bag.
  8. Enjoy this delightful cake!

1950’s Banana Cake

20th Century Foods, Cake Recipes, Childhood Recipes, Coconut Sugar Recipes, Desserts, History of My Culinary Inheritance Leave a comment
1950's banana cake

1950’s banana cake

My mother let each child choose his own birthday cake while we were growing up.  My little heart worked overtime each year to decide between banana cake and fresh pear pie.  Both are awe-inspiring!

I spell out the wonders of my mother’s banana cake here. The delectable pie will follow this fall in a series of recipes extolling my family’s favorite meal since the 1950’s; until then you will be pleased with this memorable confection.

I grew up in the small tourist village of East Glacier Park, Montana.  It is the east entrance to the spectacular display of Rocky Mountains in Glacier National Park.  I have seen mountain ranges all over the world; none compare with that of my home.

There my young mother was mentored by several “older” women as I was maturing; one was Leone Brown.  She was all of 50 at the time, but she seemed very old to me.  This knowledgeable woman taught Mom much about cooking.  She created many beautiful crafts for her as well; my 93-year old mother still has her handmade Easter eggs, made out of delicate egg shells.

This beloved cake is the fruit of Leone’s bountiful wisdom; personally I have been making it with joy since the early ’70’s.  Believe me, it will knock your socks off!

Banana Cake  Yields: 2-9 inch layer or 2-9 x 5 inch loaf pans.  Total prep time: 2 1/4 hr (with  inactive prep time of 1 hr or longer for freezing cakes to facilitate easy frosting)/  active prep time: 50 min/  baking time: 25 min.

Note:  1 1/2 recipes will be needed for 3-8 inch layers.  I like to make 2-loaf cakes and freeze them separately on paper plates, sealed in gallon-size freezer bags, for cutting off frozen slices as needed.  Dessert is always on hand for unexpected guests!

1/4 c milk, soured with few drops of lemon juice from a squeeze ball

3/4 c butter, softened

1 1/2 c sugar  (I prefer coconut sugar, or sucanat, evaporated cane juice.)

2 lg eggs

2 1/2 c flour  (Bob’s Red Mill unbleached flour is high quality, or grind 1  2/3 c organic soft white winter wheat berries to make 2 1/2 c fresh ground flour.)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; Himalayan salt is available inexpensively in fine grind at Costco.)

3 ripe medium bananas  (1 1/2 c mashed)

1 tsp vanilla

Spray oil  (Coconut spray oil is best; Pam is available in most supermarkets; our local Winco brand, however, is cheaper.)

Flour for dusting the sprayed pans

  1. Preheat oven to 375 degrees.
  2. Sour milk in a med/large bowl with a few drops of lemon juice from a squeeze ball, set aside.
  3. Cream butter in a large bowl, add sugar, and beat until light.  Add eggs, 1 at a time, beating well with each addition.  Set aside.
  4. Shake together flour, baking soda, baking powder, and salt in a sealed gallon-size storage bag, or stir all together in a large bowl with a fork.
  5. Add bananas and vanilla to sour milk, mash bananas with a fork, and blend all (set aside).
  6. Mix 1/2 the flour mixture into butter; then, add 1/2 the mashed bananas into this, beating only until all is incorporated, as over-beating toughens cakes and cookies.  Repeat steps, using remaining flour and bananas.
  7. Spray cake pans; dust with flour.
  8. Pour batter in prepared pans.  Bake for about 25 minutes, or until a toothpick comes back clean and cake lightly springs bake when you press with finger.  Do not over-bake (time varies with size of pans).
  9. Cool in pan for 5 minutes.  Then, slide a knife around the edges, gently remove cakes, and freeze these on paper plates for at least 1 hour, to facilitate frosting (this inhibits the crumbling of cake as you frost).

Cream Nut Frosting  (Note: make 1 1/2 recipes for a 3-layer cake.)

2 1/2 tbsp flour

1/2 c cream  (Heavy organic whipping cream is best for health.)

1/2 c butter, softened

1/2 c sugar  (Preferably organic cane sugar; available at Costco or Trader Joe’s.)

1/4 tsp salt

1/2 tsp vanilla

4 c powdered sugar (Trader’s has organic powdered cane sugar.)

1 c pecan pieces (Least expensive when bought in bulk at local supermarket.)

  1. Blend flour and cream in a small saucepan with a wire whisk.  Cook over med/low heat, stirring constantly, until a thick paste is formed.  Set aside to cool to room temperature.
  2. Cream butter in a large bowl with an electric mixer, add 1/2 c regular sugar, beat until light and fluffy.
  3. Blend in salt and vanilla.
  4. Mix in cooled cream paste, beat well.
  5. Add 1 c of powdered sugar, beating thoroughly.  Add rest of powdered sugar, 1 c at a time, beating with each addition until all is incorporated.
  6. Frost the frozen layer or loaf cakes.  Cover top and sides with pecan pieces. (If freezing cakes for future use, be sure to freeze frosting on cakes before sealing in gallon-size freezer bags.)

Scottish oat scones and more…

20th Century European Recipes, 20th Century Foods, Breakfast Foods, Coconut Sugar Recipes, History of Currants, History of my Business, Quick Breads, Sweet Breads Leave a comment

20160430_103137

One spring day in Montana’s Big Sky country changed my creative life forever.  An imaginative oil painting of mine was drying in the living room; my tiny, efficient kitchen brimmed with Spanish tapas; I was entertaining the arts and entertainment editor of the Billings Gazette, whom I knew from my acting world.  She was going to review my article on the historical buildings of this largest city in Montana, for my hopes were she would publish it. She spoke prophetically over me, as we indulged in our lavish repast:  “Leave these other artistic quests; seek your true strength of creating quaint, delectable foods; start catering!”

Thus, I launched my business in 1982, with all the passion of my former poetic attempts.  My first catering assignment was that June, when this editor published her article on one of my French dinners, thus giving the needed exposure to my new dream.  It was a marvelous meal of bouillabaisse (fine fish stew) with all the trimmings; a memorable evening that marked the beginning of my knowing the joy of my life’s calling.

This fire in my soul originated in southern Montana, but in a very short time my eager endeavors spread north, for I catered elegant historical feasts on trips to my home town, of East Glacier Park, and the surrounding area. Here groups would have me return each summer to present my “latest creation”.

One such group had me cater my delicacies to them yearly, for several decades.  How they blessed me: they treated me like fine gold as a guest in their home; they paid for luxurious, needed massages during my intense labors; there was a memorable night sleeping on their sailboat on Flathead Lake; and so much more…

An old-time friend invited me over for this scone recipe during one of these trips north; hence, I fell in love with this slightly sweet, nutty breakfast delight from Scotland.  I have been making these scones ever since, for they held me spell-bound on that morning in the early 1980’s.  I am convinced you’ll be sold on them, too.

Scottish Oat Scones  Yields: 12 servings.  Total prep time: 40 min/  active prep time: 20 min/  baking time: 20 min.

1 egg

2/3 c butter, melted and slightly cooled

1/3 c milk or cream

1/4 c sugar  (Coconut or cane sugar is best.)

1 1/2 c whole wheat pastry flour  (Optional: may grind 1 c organic soft, winter wheat berries to make a total of 11/2 c flour.)

1/2 c unbleached white flour  (I prefer Bob’s Red Mill.)

1 1/4 c old fashioned rolled oats  (Organic is best, available in bulk at most supermarkets.)

1 tbsp baking powder

1 tsp cream of tartar (Much cheaper when you buy this in the bulk food section; be sure to save empty spice jars for storage; date the jars and replace with fresh spices yearly.)

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 c currants, raisins, or cranberries

Spray oil  (Coconut spray oil is best for flavor and quality.)

  1. Preheat oven to 400 degrees.
  2. Beat egg in a large bowl; mix in butter and milk.  Add sugar and beat well.
  3. Place all other dry ingredients except fruit in a sealed storage bag.  Shake well.  Add this to above liquid mixture, beating just until mixed thoroughly, as over-beating toughens pastries.
  4. Stir in fruit.  IF using freshly ground flour, let dough sit for 45 minutes, as this is a courser grind and absorbs the liquid more slowly than store bought flour.
  5. Shape dough to form a ball; pat out on a cookie sheet, sprayed with oil, to form an 8-inch circle. Mark 12 wedges in dough with a sharp knife. (Note: You may bake this on an ungreased stone, which will require a longer baking time.)
  6. Bake until golden brown in center of oven for about 12-17 minutes.  (Time will vary with cookie sheet vs. stone; stone will take up to 30 minutes.)  Center should be slightly moist; do not over bake.
  7. Remove from oven and cool on pan for 5 minutes; transfer to serving plate.  May serve warm, or at room temperature.  Enjoy!