Life List #12: Ozark Pudding Cake

One of my Life List goals is to cook my way through an entire cookbook. I've started and stopped this so many times with so many different cookbooks that I almost just nixed it from the list. Clearly, something wasn't working.

Then, on a random whim, I purchased Vintage Cakes by Julie Richardson. I'd seen it on a blog and suddenly I knew, there was my cookbook. I'll be posting the various recipes made from time to time here as well as on Go Mighty.

We shall start with Ozark Pudding Cake.

Please excuse the poor picture quality. Read the post for details.

Thanksgiving 2012.

Thanksgiving has always been my favorite holiday. What’s not to love about a day dedicated to my favorite hobby and butter.  But this year was different. This was the year that only five weeks earlier, we became foster parents to two brothers ages 2 and 4.5.


Now, we are not young. We are not old either, but we also don’t have any children of our own. These babes came with nothing but sweatsuits and socks. Still reeling from the shock of readjusting our entire state of being, along comes Thanksgiving, hosted at our house out of sheer sympathy for our new lives.

I foolishly volunteered to do a side dish and dessert. Thanksgiving morning dawned and I realized, I had no lists, no timing plan, and not even a clean house. Underwear was strewn on the basement floor (what is up with that, mothers of boys?) and a barf-filled afghan had been dragged into the yard by our dog from the night before. Great.

Out of desperation, I grabbed my new cookbook, took stock of my ingredients – pears, check! Dried cranberries, yes! Nuts – found buried deep in the freezer, jackpot!

The cake came together quickly (in one bowl!) while my parents were setting out the food they brought. It baked while we ate. We had no ice cream or whipped cream or creme fraiche, but served warm and buttery from the cast iron pan, even the barfy child could not resist. It is neither a traditional cake, nor is it pudding. But it is pure comfort – the pears melting into moist vanilla-y cake spiked with the sweet tartness of cranberries.

Did my luscious but humble cake save Thanksgiving? No, but maybe Thanksgiving doesn’t need saving from mess, noise and the unexpected. It was my parents looking bemusedly on the chaos, my sister and her boyfriend laughing about the “built-in birth control” and the two happy little boys snuggling and playing in the messy house…that’s what Thanksgiving really needs.

How to Fill 66 Jars in a Day

In the late 90s, I became a certified "Master Food Preserver" through my local county extension office. It sounds very fancy, but at the time, canning and food preservation was truly out of favor. I was undoubtedly the youngest person in my class of about a dozen people.

As Master Food Preservers, we were expected to field questions from county constituents contacting the understaffed extension offices as well as give demos and teach classes. In the entire time that I lived in Weld county, I never once got a question nor did I ever teach a class. I fulfilled my required hours mostly by helping out at the county fair and manning a little visited food preservation booth at various county functions.

Fast forward to 2008, after a long time away from my canner, I decided to make some pickles. I wrote this about the craft:

There is no doubt that canning is as laborious and useless a kitchen task as there currently is. But there are fewer culinary tasks more satisfying than seeing rows of your own (tastier) pickles lined up in the pantry. 

And while that is still true, over the past three years, for whatever reason, canning has seen a resurgence. Whenever I mention my pickles, which is frequently as I am an unabashed canning evangelist, I inevitably get a request to "teach me how!" I started with a small class to a  friend and her husband, then another much larger class to my church, and then my closest friend asked to learn. One hot August day, we put up our favorites:  jams, pickled beets and bread and butters pickles. The Annual Cannual was born.

This year was the third Annual Cannual and every year we learn more. Canning is still useless, hot and laborious, but this is how you do it right.

The Set Up

Apparently, glass top stove manufacturers forbid canning using traditional ridged-bottom canners due to a combination of weight, pot size and the temperature fluctuations of the glass top stove. Knowing the volume of the Annual Cannual, I was unwilling to accept canning in my smaller flatbottomed canner. So we did this instead:

Yes, a propane-powered, dual-burnered camp stove with an output of 35,000 BTUs per burner. We kept two canners constantly going (even in the rain), the heat stayed outside and all four burners were available on the range inside for cooking. Also, spills? No problem.

The Bounty

Tomatoes from fellow choristers, peaches from coworkers, cucumbers, onions and chiles from the local farmers markets and the rest from the uber gardeners, my parents. The fresher, the better.

The Tribe

Many hands make light work - never truer when you have pounds and pounds of produce to convert into pickles and jams. Everyone did prep work at home so on the morning of the Cannual, we only had about two hours of blanching, peeling, chopping and foodmilling left to do.

Cilantro and tomatoes for salsa

Apples for apple butter

Peaches and strawberries for jam

The Yield

We started at 10:00 am and finished at about 8:30 pm. Plenty of time left for ice cream and consuming extra jam.

7 pints of peach salsas

7 pints of tomato salsa

4 pints of pickled beets

7 pints of bread and butter pickles

10 half-pints of apple butter

17 half-pints of peach jam

9 half-pints of strawberry rhubarb jam

5 half-pints of plum preserves

10 half-pints of apple butter

Everything definitely has a season.

Best Peanut Butter Cookies Ever

Right now...

1. Go into your kitchen. Preheat your oven to 350 F.
2. Using a stand mixer, mix 1 cup of commercial peanut butter with 1 cup of brown sugar, 1/3 cup of white sugar, 1 egg, 2 tablespoons of vanilla and a pinch of kosher salt together until combined. Add some orange zest if you are feeling springy.
3. Using a little ice cream scoop (or a spoon), form into balls. Place on a parchment paper lined sheet pan. Resist the temptation to smash them down. They spread a little so leave some room between them. Top each cookie with a little chunk of bittersweet chocolate. Sprinkle some kosher salt (or sea salt) over the pan.
4. Bake for about 12-15 minutes in the oven to cook the egg and to set.
5. Let them cook on the cookie sheet for about 5 minutes before removing to a rack.
6. Try not to eat them all in one sitting.

These would make a great hiking cookie. And they make an excellent scrapbooking cookie.

Recipe taken from the Amateur Gourmet and tested by me on Friday. It is originally a Paula Dean recipe. Who knew she could make something without butter?

Italian Chicken Sandwich

I am one of those people that takes their camera everywhere. It is always in my purse. So why can't I remember to take pictures! I decided to blog this yesterday - after we'd eaten and cleaned up - hence I only have one picture.

For some reason, this dinner reminded me of my dad. I don't think he's ever made it for me, but it just struck me as something that he *would* make. So I am officially claiming this is "Dad Inspired Cuisine."

Italian(ish) Chicken Sandwiches

- 1 pound of chicken breasts (you could make with less if you want to be more frugal)

- 1 zucchini, diced

- 1 red pepper, diced

- 1/2 medium onion, chopped

- 2 cloves garlic, minced

- 1 14 oz can of crushed tomatoes

- Dried basil and oregano

- Fennel seeds (these totally make the dish!)

- Rolls

- Parmesan or Romano cheese

In a skillet, saute the zucchini, red pepper, onion and garlic until everything is soft and the onion is translucent. Add a generous sprinkle of the fennel seeds and cook for a about a minute longer. Transfer to a plate. In the same skillet, add the chicken and saute until cooked through. Return the vegetables to the skillet, add the tomatoes and add a generous sprinkle of the basil and oregano. Season with salt and pepper. Bring to a boil, lower the heat and simmer until you've got all the rest of your dinner ready. Serve on the toasted buns topped with the cheese.

This dish is extremely customizable based on your dietary needs. As it stands, it is fairly low fat. For a low sodium version, use unsalted tomatoes, don't season with the salt and pepper, top with fresh mozzarella and serve over pasta cooked in plain water. If you aren't a fan of the veggies, swap them out with veggies you do like (eggplant would be great in this as would mushrooms.) And it is fast for a busy weeknight.

Anyway, thanks for the inspiration, Dad!

Back to Earth

Oh yeah, I have a blog!

Holy crap, I've been busy. Even for me...between two choirs and work, a week hasn't gone by since February where I haven't been out of the house. And now tonight, on a lovely rainy June Friday, I've had a chance to sit, veg out on the Internet and do nothing.

Okay, I will admit that I did do a deep cleaning of the Camelbacks (in preparation for hiking to start sometime SOON - weather, did you hear that?), made a homemade dinner, baked up a batch of granola and did some writing. BUT STILL. It was done all at home with Chris happily programming downstairs and the dog always within about 5 feet of me.

And I did veg out on the Internet. A highly enjoyable pastime if not a total waste of time. But that is why we love it, do we not?

And for lack of anything else more interesting to post about - as befitting this evening of relaxing - here is my "recipe" (technique, really) for my killer homemade granola. The best part of this recipe is that if you don't have one of these ingredients, just sub it out for something else. No butter? Use oil. No Grape Nuts? Use Cheerios. The only thing that stays the same for me is the oats.

Mighty Nom Granola

(Exact amounts are to taste)

- 3 cups regular rolled oats

- Grape Nuts (or the generic version that neither of us like and we're trying to use up)

- Roughly chopped mixed unsalted nuts (cashews, almonds, pecans, hazelnuts)

- Raw pepitas (pumpkin seeds)

- 2 tablespoons butter

- 1/3 cup applesauce

- 1/4 cup honey or maple syrup or combo

- 2 teaspoons cinnamon

- 1/4 teaspoon cardamom

- Pinch of salt

- 2 tablespoons brown sugar

- Cooking spray

- Dried fruit

- Toasted coconut

First, mix all the dry, raw ingredients together (oats through pepitas) in a big bowl. In a saucepan, melt the butter then add the applesauce, honey, cinnamon, cardamom, salt, and brown sugar. Cook for just a minute. Pour over the oat mixture.

Spray a sheet pan with cooking spray and spread the mixture on the pan in an even layer. Bake in a 325 degree oven for 3 ten minute intervals, stirring at each break. When golden brown, take out of the oven and cool in the pan on a rack. Don't worry if everything seems soft. It will crisp as it cools.

Once cool, stir in the fruit and the coconut and try to stop eating it long enough to put in an airtight container. Use as a topping for yogurt or ice cream. Or just eat it as a snack.

A Lost Art

I can see why home canning is out of favor in today's world. The process is fairly complicated, you need to be hyper-clean and the best time to can is the worst time of the year. Who wants to spend a July afternoon in a hot kitchen filled with several large pots of heavily boiling water? And most importantly, why bother? You can buy perfectly adequate pickles, jams and canned fruits at your local grocery store for cheaper and easier.

But even against those odds, the siren call of little baskets of bright green cucumbers called out to me at the farmer's market this weekend. I remembered snorting from getting a face full of tangy boiling vinegar and fingertips tingling from boiling hot lids and water. I remembered a kitchen so hot with billowing steam that I canned in a bikini top and shorts. I remembered being able to serve my own pickles as relish with every meal and knowing exactly what was in them. I bought the cucumbers.

And yesterday I turned out six lovely pints of deep yellow-green bread and butter pickles. Air conditioning and a strong husband helped with the heat and the lifting. It's enough to get me barely exited for winter with hearty bowls of soup and sourdough, soft cheese and pickles. (Yes, Chris and I understand and accept fully that we are hobbits).

There is no doubt that canning is as laborious and useless a kitchen task as there currently is. But seriously, there are fewer culinary tasks more satisfying than seeing rows of your own (tastier) pickles lined up in the pantry. And of course, the knowledge that the carbon footprint on these pickles is much smaller than the ones at the store is a pretty nice side benefit too.

Hooray for canning!