Ingredient: cloves

Spice Cake

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 Spice Cake
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Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
Recipe Notes

I changed the recipe slightly from what was in the cooking encyclopedia.  First, I changed to shortening rather than butter: though both were listed as options, I prefer shortening.  I also added an egg yolk to try to counteract the dryness.  That didn't work as well as I'd hoped, so I'm going to add 2 egg yolks next time, and look into changing from milk to buttermilk.

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Nutrition Facts
Spice Cake
Amount Per Serving
Calories 193 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 53mg 18%
Sodium 179mg 7%
Potassium 27mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 0.1g 0%
Sugars 15g
Protein 3g 6%
Vitamin A 7%
Vitamin C 0.3%
Calcium 10%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Spice Cake with Orange Butter Frosting

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 Spice Cake with Orange Butter Frosting
I found these amazing recipes in The Encyclopedia of Cooking from 1948, a Christmas present from my mom. Thanks, mom!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. For Cake: Sift the flour, measure and resift 3 times with the baking powder and salt. Combine the spices and mix thoroughly with boiling water. Cream the butter until soft and smooth, blend in 3/4 C of the sugar, and add the beaten egg yolks. Beat until light and fluffy. Stir in spice mixture; then add flour mixture and milk alternately, beginning and ending with flour and beating until smooth after each addition. Beat egg whites, add remaining 1/4 C sugar, and continue beating until very stiff; fold into batter. Turn into two 8-inch cake pans which have been lined with thin plain paper in bottom. Bake in a moderate oven (350F) for about 25 minutes, until springy when pressed lightly with the finger tips. Cool 5 minutes before removing from pans and then turn out and cool thoroughly on cake racks. Put together with orange frosting.
  2. For Frosting: Cream butter until very soft and smooth; then add sugar gradually, creaming thoroughly. Add salt and orange rind. Gradually work in the orange juice using just enough to produce a smooth spreading consistence. Spread on cake (Sufficient for two 8-inch layers)
Recipe Notes

To make cake flour:  For 2 C cake flour,  mix 1 3/4 C all-purpose flour and 1/4 C corn starch.

I discovered that I had no round cake pans, so I ended up making a single layer cake in a 10" spring form pan.  Still took about 25 minutes, maybe closer to 30 in my oven, but the temperature was a bit less according to my oven thermometer.

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Nutrition Facts
Spice Cake with Orange Butter Frosting
Amount Per Serving
Calories 722 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 101mg 34%
Sodium 298mg 12%
Potassium 59mg 2%
Total Carbohydrates 131g 44%
Dietary Fiber 0.3g 1%
Sugars 88g
Protein 6g 12%
Vitamin A 15%
Vitamin C 2%
Calcium 9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mashed Sweet Potatoes

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 Cindy's Mashed Sweet Potatoes
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Peel and cut the sweet potatoes into even chunks, about 1/2". Add to pot and boil, covered, for about 12-15 minutes or until very tender when poked with a fork. Drain.
  2. Mash potatoes. Add all but last two ingredients and stir until combined.
  3. Add the raisins and marshmallows once the sweet potatoes aren't too hot to melt the marshmallows. Serve.
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Nutrition Facts
Cindy's Mashed Sweet Potatoes
Amount Per Serving
Calories 324 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 229mg 10%
Potassium 909mg 26%
Total Carbohydrates 66g 22%
Dietary Fiber 8g 32%
Sugars 29g
Protein 4g 8%
Vitamin A 651%
Vitamin C 8%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Indian Style Rice

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 Indian Style Rice
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Course Side Dish
Cuisine Indian
Servings
Ingredients
Course Side Dish
Cuisine Indian
Servings
Ingredients
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Instructions
  1. Place rice in a sieve and run cool water through it to rinse it until the water runs clear. Soak the rice in cool water for 30 minutes. Drain.
  2. Bring 8 cups of water and the salt to a boil in a large pot. Add the rice and stir. Add the cloves, cardamom and cinnamon and simmer for 10 minutes. Taste the rice, and test if it is done to your taste; rice can take more or less time to cook depending on how old it is. If still too firm, cook a few minutes longer.
  3. When the rice is cooked to your liking, drain the rice into a colander and rinse with cold water to stop if from cooking. Remove the cloves, cardamom and cinnamon and discard. Set the rice aside to drain.
  4. In a pan large enough to hold the rice, heat the oil over medium-high heat. Add the mustard and cumin seeds and the chile flakes. Cook until the mustard seeds start popping, then add the onion. Sauté until the onion begins to brown, about 5-7 minutes.
  5. Add the garlic and sauté another 2-3 minutes. Add the rice and mix well. Sprinkle the turmeric over the rice and mix well. Cook for another 3-4 minutes, stirring often.
Recipe Notes

If you don’t have whole cardamom pods or stick cinnamon, add a pinch of each ground in with the cumin in step 4.

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Venison Sauerbraten

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 Venison Sauerbraten Recipe
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Course Main Dish
Cuisine German
Servings
Ingredients
Course Main Dish
Cuisine German
Servings
Ingredients
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Instructions
  1. Bring marinade ingredients to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
  2. Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
  3. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
  4. Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
  5. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
  6. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
  7. Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
  8. To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Recipe Notes

You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.

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