Product Recommendation: Betty Crocker Gingerbread Mix

Some of you may be thinking I'm a month or so late with this post, and I admit: those some have a point.

For the record, I did write a post about gingerbread in that most gingerbready of seasons. But since the weather here is only beginning to get frightful, it's still a great time of year for warm, spicy cake, fresh out of the oven.

And that's what I made this afternoon.

My oh my was it good.

I don't usually do product recommendations, but in this case I have to make an exception. Here's why.

1. The mix only requires water and 1 egg. (True confession time: I was out of eggs, and so substituted an egg-sized dollop of mayonnaise.)
2. The directions call for mixing it together right in the baking pan. No extra dishes to wash! LOVE!
3. The smell was heavenly, and the gingerbread is moist, flavorful, soft, spicy, and tender.

It almost literally could not be easier. And I don't mean virtually. I mean literally.

I think this mix is going to become a pantry staple. Not only is it great for whipping together something warm and sweet on a snowy, blowy day, I'm already thinking up ways it could be glammed up when I need an easy to prepare dessert  to complete a meal I've fussed over for friends.

Give it a try. You just might love it.

Sack Posset Pie

Calling all egg nog lovers!

(You can tell this is a recipe from the fifties; just look at the candied fruit!)

 

I'm not a big fan of cooking with egg nog. I like to drink it, in moderation of course; even without rum, it is rich stuff. I once used it for french toast because there was till some in the house after the Yule Tide went back out. It worked, though the result tasted strongly, and not surprisingly, like chewy egg nog.

(Speaking of which, the egg nog purchased in cartons from the grocery store lasts a disturbingly long time. Not sure what they put in there to inhibit bacterial and fungal growth, but it works.)

As I typed the title of this post, I wondered: are there other kinds of nog? In case questions like this trouble you too, here's what I discovered: nog can be a strong ale brewed in Norfolk, England, a psychedelic novel, and a Firengi character from Star Trek.

The food timeline says that the term "egg nog" wasn't used until the 1700s, but that the stuff itself was around well before hand. The term for it back in the 1600s was "Egg Caudle" or "Sack Posset", which I think explains the name change.

Here's a 1685 version you may not have tried:

Egg Caudle

Boil ale or beer, scum it, and put to it two or three blades of large mace, some sliced manchet and sugar; then dissolve four or five yolks of eggs with some sack, claret or white-wine, and put into the rest with a little grated nutmeg; fire to a warm and serve it.

Don't forget to scum it. That really is the most important step.

You can sip it while watching this:

Happy nogging!

Eggs Normandy

This item comes from May Craig, Washington Correspondent for The Guy Gannett Newspapers and Broadcasting Services of Maine, and former WNPC President.

I wonder if our soldiers in the middle east tell similar stories?

Scene: Normandy Beachhead

Camped around edges of Normandy apple orchards in 1944 campaign, cold and muddy and a mile and a half from the mess tent... Swapped off PX cigarettes for shell eggs from nearby farmers--change from powdered eggs... "Liberated" bit of butter or shortening from mess tent, and cheese from rations... "Liberated" a little gasoline from nearest jeep.

Eggs Normandy

To make Eggs Normandy under above conditions: Dig hole in ground between tents and loosen earth in it. Pour in a little gasoline. Put ingredients in mess kit, cover and cook over flame from earth mixed with gasoline. Only do this in daylight because night air raids mean blackout. If small empty tin can is available keep earth in it in tent to keep dry. Can cook over can instead of hole in ground. If no gasoline, bits of corrugated box, or twigs, under small stones to hold heat, and set mess kit on, for cooking.

To make Eggs Normandy for supper at home: Melt dab of butter in small pan; into this break two eggs, add pepper and salt to taste. Lay two slices of cheese on top of eggs. When served as breakfast dish, cover pan and cook over slow fire. For dinner dish, put under broiler until cheese browns. Cheese may be sharp or mild, according to taste, or grated Parmesan. A dash of garlic powder may be added.

What's for Breakfast: Pineapple Upside Down French Toast

Today I remembered an old recipe for Pineapple Upside Down French Toast, and made up my own version.

I had chunks of pineapple in the fridge, and so cut them up into smaller pieces and scattered them over butter which I'd melted in a cast iron skillet. Once they had browned a bit, I sprinkled brown sugar and a bit of pineapple juice over the fruit, and let it condense into syrup for a few minutes.

I whisked together 3 eggs with some milk and a splash of vanilla, and broke the last 4 pieces of whole wheat bread into small chunks. (Thought this would be easier than trying to fit full sized-square slices into a round pan.) When the bread had soaked up all that custardy goodness, I plopped the sopping bits into the pan, completely covering the pineapple base. I let it cook on the stove top for a few minutes, then popped it under the broiler to brown up the top.

It was delicious. And easy. And it didn't need syrup.

No Gateau for You!

This recipe comes from Josephine Ripley who worked for the Christian Science Monitor's Washington Bureau.

Giving dinner to Virginia-born Lady Astor presented an unexpected problem for my editor, Erwin Canham, and his wife. The Canham maid, also from Virginia, held her own opinion of highborn ladies from her State. When informed that Lady Astor was to be a dinner guest, she muttered ominously, "She'll be late." She was.

When Lady Astor complimented the Gateau Fromage, Mrs. Canham rang for the maid to bring another serving to her distinguished guest. To her amazement, the servant announced flatly: "There ain't no more, ma'am."

There was, as Mrs. Canham knew--but not apparently for Lady Astor.

Gateau Fromage

Line pie plate with pastry. Grate into it 1/2 pound cheese--aged, sharp cheddar.

Mix: 1 beaten egg, 1 tablespoon flour, 1 scant cup milk.

Pour over the cheese without stirring. Jiggle plate a bit to mix. Bake in a quick, very hot oven, 450 degrees, 25 to 30 minutes.

Let set a few minutes until it will cut neatly, but is still hot. Use as a first course, or a luncheon dish, with tossed salad.

Bread-free Banana French Toast

Apparently it's banana week here at Cookbook Love, so here's your second banana post in as many days.

I'm not sure what to think about this recipe. I'm used to omelets that are savory rather than sweet, though apparently sweet versions are not unusual in this era. The opposite page contains a recipe for a jelly omelet, in which 1/2 cup of jelly is spread on top of a cooked omelet prior to folding.

Maybe if I think of it as a flour-less crepe it will sound better.

Or a fried torte.

Or a bread-less banana french toast.

Hey, that almost sounds good! Let me know if you try it.