“…I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a consommé, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, use stock as a base instead of water. The result is the most magnificently rich liquid, a concentrated essence of the sort that makes people sink, at first slurp, into a sighing surrender.”-Helen Rosner, “Thanksgiving Double Stock.” The New Yorker. November 11, 2018.
Originally published in the December 1988 issue of Southern Living, I have been making this cake for over 10 years (one a year) and have added some detail to the recipe. This is easier if you break the time into pieces and take your time in making it. It will always come out delicious, but often the aesthetics will be off. It’s hard to get this cake exactly right.
- 1 cup, shortening
- 2 cups, sugar
- 4 eggs
- 3 cups of cake flour
- 2.5 teaspoons, baking powder
- 0.5 teaspoons, salt
- 1 cup, whole milk
- 1 teaspoon, almond extract
- 1 teaspoon, vanilla extract
- 1 cup chopped pecans, toasted
- a few pecan halves
- 3 cups, sugar
- 0.75 cups, whole milk
- 1 egg, beaten
- pinch of salt
- 0.5 cup, butter
- 0.33 cups, butter
- 3 cups, powdered sugar
- 2 tablespoons, whole milk
- 0.5 teaspoons, vanilla extract
- 3 cake pans, 9″
- 1 electric mixer
- cooling racks
- parchment paper
- wooden toothpicks
- large sauce pan
- candy thermometer
- cake stand
- measuring cups
- mixing bowl
Baking Cake Layers
- Cream shortening in electric mixer, then gradually add 2 cups of sugar at medium speed.
- Add 4 eggs, one at a time, beating well after each addition.
- Gradually mix in 3 cups of cake flour, 2.5 teaspoons of baking powder and 0.5 teaspoons of salt, adding 1 cup of milk as needed to keep it liquid.
- Add in almond and vanilla extracts.
- Preheat oven to 375 degrees.
- Grease three 9″ cake pans with shortening (or butter, if you prefer) and line with parchment paper, grease wax paper and cut extra paper off with scissors.
- Pour batter into prepared pans.
- Bake at 375 degrees for 22-25 minutes, or until a wooden toothpick stick comes out clean after poking it into the center of the cake layers.
- Remove from oven and cool in pans for 10 minutes.
- Remove cake layers from cake pans and let cool on wire racks.
- Combine 3 cups of sugar, 0.75 cups of whole milk, a beaten egg, and 0.5 cup of butter in a large saucepan. (Optional: a few oz. of corn syrup can make it creamier with a smoother texture).
- Cook on medium-low heat (lower is better!) until the mixture reaches the temperature of 230 degrees, (roughly 20 minutes).
- Remove saucepan from heat and let cool for 5 minutes.
- Beat with a wooden spoon until spreading consistency.
- Put first layer of cake on a cake stand, spread caramel evenly on top of layer until it is a quarter inch thick. Add next layer and spread caramel two more times. If the caramel gets hard, bring back to the stove and heat to soften again.
- Cream butter at maximum speed of the electric mixer.
- Gradually add in 3 cups of powdered sugar and 0.5 teaspoons of vanilla extract.
- Add in milk until the consistency is right for frosting.
- Spread frosting around the outside of the layered cake.
- Press chopped pecans into frosting on sides.
- Garnish top of the cake with five pecan halves in the center and (optionally) a ring of them around the rim.
“I’m the store-bought version of Ina Garten. Cooking my way through all 1,200+ of the Barefoot Contessa’s treasure trove of recipes.”–https://storeboughtisfineblog.wordpress.com/
“The Sifter is a publicly available searchable database and is designed to be a tool to aid in finding, identifying and comparing historical and contemporary writing on food and related topics. It is overseen by an advisory board of rotating members of the Oxford Symposium on Food & Cookery as well as other friends of food history. As with Wikipedia, it will be populated by its users. Entries will be made both in standard English and the language of the original document. It will be possible to enter data in over 150 writing systems. As many countries as possible will be included. Corrections may be made by registered users. Data visualization will be a component. With the aid of this tool it is our hope that what has been invisible will come into focus.”—https://thesifter.org/
Is it too late to get in on the pandemic bread trend? Using the olive bread recipe, silicon pan floating inside a Dutch oven, cooked at low oven temperature 220⁰F until bread’s internal temperature is 195-205⁰F, about 3-4 hours.
- 8 cups of puffed rice (or Rice Krispies)
- 4 radishes, sliced
- 1 radish, diced
- 1/4 red onion
- 1/2 cup of cauliflower
- 1/4 cup of coriander (cilantro) leaves
- 2 tbsp. of ginger, minced
- 3 cloves of garlic
- 2 small potatoes, boiled
- hot peppers (usually Thai, but any will do), to taste
- 16 oz package of fresh snow peas
- 2 tbsp. of mustard oil
- 1 small package of Indian snacks (optional)
- salt & pepper, to taste
Mouli means puffed rice. Maka means mix. All you need to do is put all the ingredients in a large bowl and mix them together. Best had with hot tea in the afternoon.
I cannot think of a better end than being wrapped in a rowdy enchilada.
“…the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven.”Various authors, “One Pot Meals.” The New York Times. Accessed: February 16, 2020.
“…UTSA’s Mexican cookbook collection [is] the largest-known trove of Mexican and Mexican-American cookbooks in North America. It started with a donation of nearly 550 books from San Antonio resident Laurie Gruenbeck in 2001, amassed during her decades of travel throughout Mexico. It now has more than 2,000 books, including some of renowned chef and scholar Diana Kennedy’s rarest books, as well as her personal papers. It has the oldest cookbooks published in Mexico (from 1831), elaborate vegetarian cookbooks from 1915 and 1920, corporate and community cookbooks, and much more.”-Nils Bernstein, “Generations of Handwritten Mexican Cookbooks Are Now Online.” AtlasObscura.com. February 10, 2020.
Eaten in the South (United States) on New Year’s Eve, the beans and scallions of this recipe symbolize coins and currency, and by extension, are eaten for good luck and prosperity in the new year. Delicious.
- 2 cups of rice
- 2 15.8 oz cans of Bush’s Blackeye Peas, or make your own
- 2 cups of green scallions, just the leafy part, diced
- half a pound of white cheddar cheese, grated
- 2 cups, tomatoes, a variety, diced
- 1 12.oz package of bacon, cooked, then crumbled when crispy
- Cook the rice in a rice cooker
- Cook the Blackeye Peas in a saucepan to warm, about 30 min. medium heat
- Cut scallions
- Grate cheese
- Cook bacon
- Layer into a casserole dish starting with rice, followed by beans, scallions, cheese and bacon
- Warm in oven at 300F until cheese melts, ~30 min.