44 Slices
Medium 9781574410761

Cakes and Icings

Patty Vineyard MacDonald University of North Texas Press PDF

Cakes and Icings

333

When Neiman Marcus had its Irish Fortnight I had this cake served at the opening ball. It met with raves and still does every time it is served.

. . . Being allergic to alcohol, I sometimes serve the cake with ice cream and hot Fudge Sauce [page 315] instead—and it is almost as welcome.

Not quite!

IRISH COFFEE LIQUEUR CHOCOLATE CAKE

¾ cup butter, softened

2 cups sugar

¾ cup cocoa, sifted

4 eggs, separated

1 teaspoon baking soda

2 tablespoons cold water

½ cup cold coffee

½ cup Irish Coffee Liqueur [or Kahlua]

1¾ cups thrice sifted cake flour

2 teaspoons vanilla

[Preheat oven to 325º.] Cream butter and sugar. Add cocoa and beat in egg yolks, one at a time. Dissolve baking soda in water, and combine with coffee and liqueur. Add to the batter alternately beginning with the flour. Add vanilla. Fold in stiffly beaten egg whites. Turn into a greased and lightly floured 9-inch bundt pan. Bake for 45 minutes.

GLAZE

1 cup Irish Coffee Liqueur

1 cup powdered sugar

Turn cake out onto a plate while still warm and prick or pierce all over with a skewer. Combine liqueur and sugar and spoon this glaze mixture all over cake until it is completely soaked. Cover with foil and store in refrigerator.

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Ices,Ice Cream, and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press PDF

326

The Best From Helen Corbitt’s Kitchens

These recipes I used a great deal in New York and at the University Tea

House in Austin. In testing them . . . everyone who tasted was too enthusiastic for their waistlines.

FRENCH VANILLA ICE CREAM

Makes 1 quart

½ cup sugar

4 egg yolks

2 cups scalded milk

2 cups whipping cream

¼ teaspoon salt

2 teaspoons vanilla

Mix the sugar with the egg yolks and beat until thick. Pour in the scalded milk slowly, beating with a wire whisk. Boil until slightly thickened. Cool and strain; add cream, salt and vanilla. Freeze.

Variations can be added to 1 recipe of cooled French Vanilla Ice

Cream before it is frozen:

GINGER ICE CREAM: Add ½ cup minced crystallized ginger.

PEANUT BRITTLE ICE CREAM: Omit sugar and add ½ pound of peanut brittle rolled out into crumbs.

CAROB ICE CREAM: Add ⅓ cup carob powder.

EGGNOG ICE CREAM: Heat and ignite 2 tablespoons brandy or bourbon before adding; sprinkle nutmeg over the surface.

GRAPENUT ICE CREAM: Add ¼ cup Grape-Nuts [cereal] and substitute almond extract for vanilla.

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Medium 9781574414929

Cookies

Patty Vineyard MacDonald University of North Texas Press ePub

Cookies

Cookies are a sign of hospitality and are as old as 1563. The American “cookie” comes to us from the Dutch who settled New Amsterdam (New York). The Dutch called a cookie a “koekje,” a diminutive of “koek,” meaning cake. As in many cases when adopting new food, the English took the sound and gave it their own spelling. The British today call our cookie and/or cracker a “biscuit” and sometimes a “tea cake.”

The child who does not know the joy and comfort of reaching into a well-filled cookie jar has missed one of youth’s greater compensations. And, too, cookie making can be child’s play—and what a way to keep their idle hands busy.

There are so many kinds! From honest-to-goodness filler-uppers to the delicate fantasies everyone likes to serve at parties. And a box of homemade cookies makes your most difficult neighbor a slave forever. One piece of advice: Stir, but do not beat, cookie mixtures.

Reader’s Request

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This and That

Patty Vineyard MacDonald University of North Texas Press ePub

This and That

There are always snippets of information left over at the end of every project of this size. Corbitt combined these and placed them at the backs of all but her last cookbook. It proved popular with earlier readers, so I am availing myself of the same opportunity. In an effort to make your hours in the kitchen more effective, here are hints my mother and friends, fine cooks all, have passed along to me. I’ve added a few of my own picked up during a gastronomically satisfying half-century spent in my own kitchens.—Editor

If you don’t own a rolling pin, use a chilled cylindrical bottle of wine to roll pastry.

Something always needs to be grated: chilled citrus fruit is easier to grate. The extra flavor of freshly grated nutmeg and Parmesan cheese make it worth your effort. Either can be grated easily in a hand-held Zyliss or on a Japanese fresh ginger grater. Hard cheeses are easier to grate when they’re at room temperature.

Cream cheese is always worked at room temperature.

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Cheese and Eggs

Patty Vineyard MacDonald University of North Texas Press ePub

Cheese and Eggs

In the sixteenth century a Bishop of Paris was authorized by a bull from Pope Julius III to permit the use of eggs during Lent. The Parliament took offense and prevented the execution of the mandate. From this severe abstinence from eggs during Lent arose the custom of having a great number of them blessed on Easter Eve, to be distributed among friends on Easter Sunday.

SWISS CHEESE SOUFFLÉ

For 8 to 10

[If you plan to serve this with Oriental Chicken [page 134], use American (Cheddar) cheese rather than Swiss and add 1/4 teaspoon of White Wine Worcestershire sauce.]

1/2 cup butter

6 tablespoons flour

2 cups milk

2 cups grated Swiss cheese

8 eggs, separated [at room temperature]

1-1/2 teaspoons dry mustard or 1 tablespoon prepared Dijon mustard

1/8 teaspoon cayenne pepper

1 teaspoon salt

Parmesan cheese (may be omitted)

[Preheat oven to 350°.] Melt the butter, add the flour and cook slowly until mixture foams. Do not brown. [Gradually] add the milk, [stirring constantly], and bring to a boil; use low heat to ensure the flour and milk being thoroughly cooked. The sauce should be smooth and thick. Remove from heat. Add the [Swiss] cheese and stir until blended. Cool slightly. Beat the egg yolks and add to the mixture. Add the mustard, cayenne and salt. Let mixture cool until you can place your hand on the bottom of the container without feeling any heat. Beat the egg whites until stiff but not dry. (Tip the bowl and if the whites do not slide out, they are ready.) Stir gently about one third of the egg whites into the mixture, then fold in remaining egg whites until well distributed. Pour into a 2-1/2- or 3-quart buttered soufflé dish sprinkled lightly with Parmesan cheese or into two 1-1/2- quart ones. Bake for 30 minutes if you are going to eat at once, or place in a pan of hot water and bake 1 hour, and it will hold awhile.

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