Cooking-oil spray for greasing pan 2 cups sifted flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup unsalted butter 1 cup sugar 1 10 3/4-ounce can condensed tomato soup 1 cup chopped walnuts or pecans 1 cup raisins Confectioners sugar, optional
For the frosting (optional):
8 ounces cream cheese, chilled 6 tablespoons unsalted butter, softened 2 teaspoons vanilla 3 cups confectioners sugar, sifted Grated lemon or orange zest, ground cinnamon or any liqueur to taste, optional.
1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Using an electric mixer, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
3. If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
4. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting. Serves 8. All recipes adapted from Joy of Cooking.
Margaret Suran wrote: > From today's N Y Times Magazine Section:
> Mystery Cake
> For the cake:
> Cooking-oil spray for greasing pan > 2 cups sifted flour > 1 teaspoon baking soda > 1 teaspoon ground cinnamon > 1/2 teaspoon ground nutmeg > 1/2 teaspoon ground cloves > 1/2 teaspoon salt > 1/4 cup unsalted butter > 1 cup sugar > 1 10 3/4-ounce can condensed tomato soup > 1 cup chopped walnuts or pecans > 1 cup raisins > Confectioners sugar, optional
> For the frosting (optional):
> 8 ounces cream cheese, chilled > 6 tablespoons unsalted butter, softened > 2 teaspoons vanilla > 3 cups confectioners sugar, sifted Grated lemon or orange zest, ground > cinnamon or any liqueur to taste, optional.
> 1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan > with cooking spray. In a large bowl whisk together the flour, baking > soda, cinnamon, nutmeg, cloves and salt.
> 2. Using an electric mixer, beat the butter and sugar on high speed > until light and fluffy, about 5 minutes. On low speed, beat in the > flour mixture in 3 parts, alternating with the tomato soup in 2 parts. > Fold in the nuts and raisins. Spread the batter into the pan and > smooth the top. Bake until a toothpick inserted in the center comes > out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
> 3. If you choose to make the frosting, combine the cream cheese, > butter, vanilla and sugar in the bowl of a mixer and mix until just > smooth and creamy. If the frosting is too stiff, beat for a few > seconds longer, being careful not to overbeat it. If you choose, stir > in the zest, cinnamon or liqueur.
> 4. To serve, remove the cake from the pan and either sprinkle with > powdered sugar or cover with the frosting. Serves 8. All recipes > adapted from Joy of Cooking.
It sounded pretty good up to the mystery ingrtedient. Maybe instead of frosting the cake, oyster crackers or broken up saltine crackers can be sprinkled on top.
> > It sounded pretty good up to the mystery ingrtedient. Maybe instead of > > frosting the cake, oyster crackers or broken up saltine crackers can be > > sprinkled on top.
> > --Chris, who just gave Sandra Lee an idea.
> ROFL... Or perhaps diced spring onion for garnish ;)
> Michael
Happy birthday! Blow out the candles while I fix a nice cheese toasty for you.
On 2006-10-15, Margaret Suran <marga...@no.spam.for.me.invalid> wrote:
> adapted from Joy of Cooking.
In this case, "adapted" must be a NY Times euphemism for "copy". Just re-arrange the order of ingredients and use a different frosting. It's a Mystery Cake in JoC, also. Thanks for clearing up the mystery of where you get your recipes from, NY Times.
notbob wrote: > On 2006-10-15, Margaret Suran <marga...@no.spam.for.me.invalid> wrote:
>>adapted from Joy of Cooking.
> In this case, "adapted" must be a NY Times euphemism for "copy". Just > re-arrange the order of ingredients and use a different frosting. > It's a Mystery Cake in JoC, also. Thanks for clearing up the mystery > of where you get your recipes from, NY Times.
> nb
nb, you are jumping to conclusions. I took the Mystery Cake recipe out of context from an article on The Joy Of Cooking. Mea culpa. :o(
> On 2006-10-15, Margaret Suran <marga...@no.spam.for.me.invalid> wrote:
>> adapted from Joy of Cooking.
> In this case, "adapted" must be a NY Times euphemism for "copy". Just > re-arrange the order of ingredients and use a different frosting. > It's a Mystery Cake in JoC, also. Thanks for clearing up the mystery > of where you get your recipes from, NY Times.
On 2006-10-15, Margaret Suran <marga...@no.spam.for.me.invalid> wrote:
> nb, you are jumping to conclusions. I took the Mystery Cake recipe > out of context from an article on The Joy Of Cooking. Mea culpa. :o(
Mea too-a!
On the positive side, I know what I'm having for dinner tonight, Tamale Pie. Not the NYT, version, the JoC version. I got no use for black beans in my tamale pie. OTOH, I'm seeing some inconsistencies between the two recipes I would have not questioned in the past. But, now...
Here's some questions I have about the two different recipes. I've never used tomato soup for an ingredient in a recipe. Lately, I'm noticed its use all over the place. How many of you have ever used tomato soup in your tamale pie? What is meant by "chili powder"? For years, I've always thought it meant a pre-mixed combination of spices, including cumin, and used for the dish of chili. I've always made this distinction from plain powdered or ground chiles by the spelling, chile vs chili. But, a recent argument revealed both chile and chili are correct spellings for that spicy veggie. So, what does the NYT mean by "chili powder"? The pre-mixed spice or a just a single chili powder? If the spice mix, the added cumin may be overwhelming. Or, that may be the intent. What's your opinion on this?
>It sounded pretty good up to the mystery ingrtedient. Maybe instead of >frosting the cake, oyster crackers or broken up saltine crackers can be >sprinkled on top.
>--Chris, who just gave Sandra Lee an idea.
Try again. This is a 50's-60's hey-day cake that was also called "soup to nuts" cake. It's a delicious spice cake, very good. The soup contributes to the moistness and the actual tomato flavor is not discernible at all.
I also have around here somewhere a chocolate cake recipe that uses rinsed sauerkraut. The kraut ends up with the texture of coconut and no vinegary taste. I made it once on a lark and enjoyed the expressions of folks when I told them of the mystery ingredient. I'll dig out the recipe if there's interest. Then again, it may be googleable. Most things seem to be :-)
> I also have around here somewhere a chocolate cake recipe that uses > rinsed sauerkraut. The kraut ends up with the texture of coconut and > no vinegary taste. I made it once on a lark and enjoyed the > expressions of folks when I told them of the mystery ingredient.
Intriguing, no doubt. But, to what point? Just to amaze folks with the novelty? I'd much rather enjoy a good coconut cake. ;)
notbob wrote: > On 2006-10-15, TammyM <m...@privacy.net> wrote:
>>I also have around here somewhere a chocolate cake recipe that uses >>rinsed sauerkraut. The kraut ends up with the texture of coconut and >>no vinegary taste. I made it once on a lark and enjoyed the >>expressions of folks when I told them of the mystery ingredient.
> Intriguing, no doubt. But, to what point? Just to amaze folks with > the novelty? I'd much rather enjoy a good coconut cake. ;)
At lot of these recipes with mystery ingredients come from The Depression when people couldn't throw away good food and might have trouble finding the exact ingredients they wanted for recipes. Many chocolate cakes use something tart or vinegary to bring out the chocolate flavor. I can imagine a frugal housewife thinking that she didn't have enough sour cream for the cake she was used to making, couldn't get coconut anywhere or it was too expensive if she could find it, looking through her cupboard, seeing saurkraut (victory cabbage), and going from there.
In article <8e6dneU5utQE1K_YnZ2dnUVZ_tmdn...@comcast.com>,
notbob <not...@nothome.com> wrote: > How many of you have ever used tomato soup in your tamale pie?
Never made tamale pie. Tomato soup is a must here, however:
{ Exported from MasterCook Mac }
Cedric Adams' So-Good Cabbage Casserole
Recipe By: posted again to r.f.cooking by Barb Schaller, 10-15-2006 Serving Size: 4 Preparation Time: 1:00 Categories: Entrees
Amount Measure Ingredient Preparation Method 1 medium head cabbage 1 # lean ground beef 1 small onion chopped 1 can condensed tomato soup (10-1/2 oz.)
Shred cabbage rather coarsely. Sauté ground beef with onion; heat it through, but don't brown. Season to taste. Put a layer of cabbage in a 2-quart casserole. Cover that with beef and onion. Add the rest of the cabbage as a top layer. Over the whole business pour a can of tomato soup. Cover the casserole and bake in a medium oven (350°) until the cabbage is tender, 30-45 minutes. Serves 4-6. You get no back-up from the cabbage. The caloric content is low. And the whole thing is lickin' good.
Source: Taste, October 16, 1974. Originally printed in one of Cedric Adams' columns in the 1950s perhaps. Cedric had a cute story about how he came by the recipe.
(And I see that this recipe is included in Ann Burckhardt's brand new book, "Hotdish Heaven." (There's a subtitle that I don't feel like researching right now.) I'll get my copy from her on Friday when we have a recipe-thingy session scheduled. (Ann, former editor of the award winning Minneapolis Star Tribune Taste Section, wrote "A Cook's Tour of Minnesota," published in 2003, I think.)
> What is meant by "chili powder"?
A combination of ingredients (peppers, mostly) used by indiscriminate (non-discriminating? casual? non-purist?) chili con carne makers. And about a hundred years ago I learned that Chile is the name of a country in sud america and chili is a kind of pepper.
> Tomato soup. Sounds strange. Wonder if it's any good.
> Michael
Sure. Adds moisture and provides the acid for activating the baking soda. -- -Barb, Mother Superior, HOSSSPoJ "Maligning an individual says more about you than the one you malign." http://web.mac.com/barbschaller; blahblahblog 9/29/2006 http://jamlady.eboard.com
On 2006-10-15, Julia Altshuler <jaltshu...@comcast.net> wrote:
> At lot of these recipes with mystery ingredients come from The > Depression when people couldn't throw away good food and might have > trouble finding the exact ingredients they wanted for recipes. Many > chocolate cakes use something tart or vinegary to bring out the > chocolate flavor. I can imagine a frugal housewife thinking that she > didn't have enough sour cream for the cake she was used to making, > couldn't get coconut anywhere or it was too expensive if she could find > it, looking through her cupboard, seeing saurkraut (victory cabbage), > and going from there.
I can see it, too, even though I didn't experience the depression or war enconomy first hand. I can also appreciate the cultural and historical significance of such dishes and can see someone recreating these dishes out of curiosity and as a salute to days gone by. So, for that reason, thank you for bringing it up and putting a historical perspective on it. But, I have no such curiosity and still opt for real coconut! :)
> > I also have around here somewhere a chocolate cake recipe that uses > > rinsed sauerkraut. The kraut ends up with the texture of coconut and > > no vinegary taste. I made it once on a lark and enjoyed the > > expressions of folks when I told them of the mystery ingredient.
> Intriguing, no doubt. But, to what point? Just to amaze folks with > the novelty? I'd much rather enjoy a good coconut cake. ;)
Sauerkraut is far more healthful than coconut... also a lot less expensive. But each has it's own uses, they're not always interchangeable like in that cake. One of my favorite cakes is pineapple upsidedown, and sometimes I add a goodly amount of toasted shredded coconut in with the pineapple portion... I really don't think kraut would work.
I think this is nicer than that mystery ingredient cake...
Can't Be Beet Cake
Cake: 2 (15-ounce) cans beets, diced or shoestring 3 large eggs 1 1/2 cups granulated sugar 1 cup vegetable oil 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt
For Cake: Drain beets, reserving 1 cup liquid. Beat eggs on medium speed of electric mixer. Add sugar, oil and vanilla. Beat well. Combine dry ingredients and add alternately with beet liquid, beginning and ending with flour. Beat until well-blended. Stir in beets. Pour into greased and floured 9 x 13 x 2-inch pan. Bake at 350 F for 35 to 40 minutes. Cool completely and ice.
For Icing: Blend cream cheese and butter. Add remaining ingredients and beat until smooth. Makes 18 servings.
Recipe courtesy of The Canned Vegetable Council. ---
On Sun, 15 Oct 2006 11:07:03 -0500, notbob <not...@nothome.com> wrote: >On 2006-10-15, TammyM <m...@privacy.net> wrote:
>> I also have around here somewhere a chocolate cake recipe that uses >> rinsed sauerkraut. The kraut ends up with the texture of coconut and >> no vinegary taste. I made it once on a lark and enjoyed the >> expressions of folks when I told them of the mystery ingredient.
>Intriguing, no doubt. But, to what point? Just to amaze folks with >the novelty? I'd much rather enjoy a good coconut cake. ;)
Well, in truth, I probably made it in my very early 20's for people at work. I thought the recipe looked intriguing (because of the ingredient) and had to try it out. I'm like that sometimes :-)
And yes, me too, a good choc coconut cake is a lovely thing. But still, suddenly, I have a hankering to make that sauerkraut cake again... I'm gonna go dig up the recipe. (And Sheldon, the same book has the chocolate beet cake too.) I'll post separately.
On Sun, 15 Oct 2006 11:07:03 -0500, notbob <not...@nothome.com> wrote: >On 2006-10-15, TammyM <m...@privacy.net> wrote:
>> I also have around here somewhere a chocolate cake recipe that uses >> rinsed sauerkraut. The kraut ends up with the texture of coconut and >> no vinegary taste. I made it once on a lark and enjoyed the >> expressions of folks when I told them of the mystery ingredient.
>Intriguing, no doubt. But, to what point? Just to amaze folks with >the novelty? I'd much rather enjoy a good coconut cake. ;)
There are a lot fewer carbs and calories in sauerkraut than in coconut, and I'll bet sauerkraut is less expensive that coconut, as well. I'd love to try that cake sometime.
>>> I also have around here somewhere a chocolate cake recipe that uses >>> rinsed sauerkraut. The kraut ends up with the texture of coconut and >>> no vinegary taste. I made it once on a lark and enjoyed the >>> expressions of folks when I told them of the mystery ingredient.
>>Intriguing, no doubt. But, to what point? Just to amaze folks with >>the novelty? I'd much rather enjoy a good coconut cake. ;)
>There are a lot fewer carbs and calories in sauerkraut than in >coconut, and I'll bet sauerkraut is less expensive that coconut, as >well. I'd love to try that cake sometime.
I've posted it separately: For notbob: Chocolate Sauerkraut Cake
TammyM, thinking those carb savings aren't too spiffy with all that sugar and white flour!!!
On Sun, 15 Oct 2006 17:00:48 GMT, m...@privacy.net (TammyM) wrote: >TammyM, not too hoity toity to enjoy mom'stasty SOS made with cream of >golden mushroom soup (?name is something like that!)
I've been known to buy Golden Mushroom Soup just to eat it, and I hate mushrooms (they're in slices, so I pick them out, but the soup is very good).
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