 |
Edith's Cake That Thrilled the French
Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.
They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”
But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.
The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.
Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that? Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)
I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.
Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.
EDITH’S APPLESAUCE CAKE
Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.
Lightly oil a 9" x 12" pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.
Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.
Rate this Article:
Article Source: http://www.articlesbase.com/recipes-articles/ediths-cake-that-thrilled-the-french-356232.html
|
Submitting articles has become one of the most popular means of generating quality backlinks and targeted traffic to your website. Join us today - It's Free! |
|
Related Articles
What is Nouvelle Cuisine?
By: Sudhir | 04/01/2008 | Food and Beverage
Nouvelle Cuisine
1). There is still a debate on whether nouvelle cuisine has disappeared from the radar.
2). The way we cook at home today owes a great deal to nouvelle cuisine.
3). Nouvelle cuisine was to excite more than just the sense of taste.
Kid Recipe
By: manoj kumar | 06/03/2008 | Recipes
How To Teach Your Children To Cook
If you're ready to teach your children how to cook (with kid recipe), here are some simple tips for teaching them the basics, and giving them skills that will last them a lifetime!
The Applications of Lead Aprons -
By: sunil sharma | 10/03/2008 | Crockpot Recipes
Lead aprons are commonly used in medical and dental practices. In dental practices, the lead apron is often used when having a panoramic dental X-ray performed. Since a panoramic x-ray emits radiation to all parts of the upper body, a lead apron is required to keep the patient safe and to prevent as much excess radiation as possible.
What Do I Have to Do to Become a Good Chef
By: harjeetkaur | 13/03/2008 | Cooking Tips
A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't. Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors.
Shaping Up Holiday Side Dishes
By: Jitender Sharma | 20/03/2008 | Cooking Tips
(ARA) - If dinner rolls and bread are usually guests at your holiday table, you can save a step and impress your guests by substituting savory stuffing loaves, muffins or balls. Molded stuffing is a tempting two-in-one side dish that is easy, too, since convenient packaged stuffing mix is the perfect foundation from which to start your adventure.
Low Fat Salmon Recipes
By: harman | 22/03/2008 | Recipes
Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
Why Do Make-ahead Recipes Work so Well to Reduce your Dinner Party Stress?
By: Dipak Patra | 06/01/2008 | Cooking Tips
One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.
Must Haves for Any At-home Chef
By: Sunil Kumar | 06/03/2008 | Cooking Tips
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Got a Question? Ask.
Ask the community a question about this article:
Frequently Asked Questions
New Orleans sytle crab cakes/Bobby Flay
By: spiresjayspi | 15-05-2008
Does anyone remember a show with Bobby Flay and her was in New Orleans, and he was making crab cakes with a beautiful lady who showed him how she made her crab cakes, and she used beathen gg whites, egg yolks, tabasco, but I can't remember the recipe. Does anyone remember that show and would they mind sharing that recipe? Thanks
Iam looking for unsalted tostitos chips
By: sillygurl1 | 10-05-2008
iam looking for unsalted tostitos chips
Why is Hummus getting sour?
By: hananc | 10-05-2008
Hummus, when left outside the refrigirator, will get sour. This is surprising because it contains no meat or milk.
Candied cherries or other cherry recipes please...
By: PlanetKay | 09-05-2008
How do I make candied cherries? My mother has a HUGE cherry tree with tons of cherries on it. I would rather not waste them. So, a recipe for candied cherries, or any other recipe for cherries would be great.Thank you
What is pressure frying
By: kentnj | 08-05-2008
what is pressure frying
Cookie recipes using a cake mix and sour cream or ...
By: bluesand | 07-05-2008
cookie recipes using a cake mix and sour cream or cream cheese had the recipe and misplaced it thanks blue sand
Q&A Powered by: 
Latest Recipes Articles
Known N Unknown Facts About Indian Cooking
By: Jaspreet Singh | 14/05/2008
Indian Cuisine is famous for it's diversity in flavor, color n tastes all over the world. Yet there are so many misconceptions about this world cuisine. Article talks about those misconceptions and tries to clear them for Indian food lovers.
Inspired to a More Healthful Life- Beuatiful Walnut Pasta
By: gracey hitchcock | 10/05/2008
Healthful tips from exepests inclu the Real age doctor. A great and easy recipe for elegant and health ful entertaining.
Seared Sesame Encrusted Ahi Tuna Steak Recipe
By: Ralph Serpe | 08/05/2008
I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.
Recipes: Chocolate Pudding & Snow Pudding
By: Nicholas Tan | 05/05/2008
One cupful of molasses, two cupfuls of sugar, one cupful of milk, one-half pound of chocolate, a piece of butter half the size of an egg.
Recipes: Chocolate Sauce
By: Nicholas Tan | 05/05/2008
Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.
Recipes: Milton Pudding & Sauces
By: Nicholas Tan | 05/05/2008
Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.
Recipes: Chocolate Meringue Pudding
By: Nicholas Tan | 05/05/2008
For a small pudding use one pint of milk, two tablespoonfuls and a half of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a teaspoonful of vanilla extract.
Recipes: Chocolate Pudding
By: Nicholas Tan | 05/05/2008
Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk.
More from For More Free Resources visit www.onlinepublishingsite.com
What is Mlm?
By: For More Free Resources visit www.onlinepublishingsite.com | 17/03/2008 | MLM
Multi level marketing (MLM) is a form of direct selling. Companies market goods and services through networks of people who are called independent distributors. These people either buy products for themselves from the company and then resell them to consumers. They can also refer people to the company and when someone buys, they get a commission.
Book Marketing 101
By: For More Free Resources visit www.onlinepublishingsite.com | 03/03/2008 | Marketing
For beginning authors, book promotion is the key to success. Whether an author self-publishes or is published by a major house, most often that author needs to market her book herself if she wants there to be any chance at all of it being successful.
|
|
Food and Beverage 
