“The Help’s” Pumpkin Pie
In anticipation of Thanksgiving, I thought I’d share with you my favorite pumpkin pie recipe. A friend of mine from New Orleans – Carol McCall – shared it with me. It was her housekeeper’s recipe and I’ve never seen another recipe like it for pumpkin pie. I wish that I had written her name down – but I didn’t and I’m sorry that I did not as I’d like to give her proper credit. Most pies use a whole lot more milk. This one only has 2 tablespoons of cream in the entire pie.
I provided a recipe for pie crust in my November 4th post. However, you can – of course – use either refrigerated pie crust dough or a frozen pie crust. I personally prefer a homemade crust but have been known to use a pre-made crust when I was tight on time.
I hope you like this recipe as much as I do as much as I do. Happy Thanksgiving!
“The Help’s” Pumpkin Pie
2 cups pumpkin
1 cup sugar
1 TBSP. flour
1 TBSP. melted butter
2 TBSPS. cream
2 eggs, beaten
½ tsp. Mexican vanilla
¼ tsp. nutmeg
½ tsp. cinnamon
A pinch of allspice
1 unbaked 9” pie shell
Pre-heat oven to 375°.
In a large mixing bowl, whisk all ingredients together and pour into unbaked pie shell.
Bake for 40 minutes or until center of pie is set and a toothpick inserted in the center comes out clean.
I Had to Wait 2 Months to Calm Down Over This One
So, it’s O.K. to divorce your spouse and “start all over again” with another relationship if said spouse develops Alzheimers – just “make sure she has custodial care.” At least behaving in such a callous, heartless way is o.k. according to 700 Club televangelist Pat Robertson. http://www.youtube.com/watch?v=vsaqfP87Z58 But, why stop at Alzheimers?
My mother – Medora #4 – shared a story about a work colleague that literally made her lose all respect for that colleague. His wife was diagnosed with breast cancer. She had a mastectomy, chemo, radiation – the whole she-bang. All throughout her ordeal, he seemed supportive and at the end of her treatments, he planned a weekend getaway at a bed and breakfast. The B & B he had booked was in a city where he had to travel for business the week before, so the plan was for the wife to join him there for the weekend. She did and went to the room for which she had been left a key for at the hospitality desk.
When she entered the room, her husband was waiting for her…..along with a strange woman. Puzzled, to say the least, she asked what was going on. His response? “I need a ‘whole’ woman – not a partial one. I want a divorce.”
When my mother related this story, I was equally as horrified. I could never, ever imagine even considering deserting an ill spouse, or any other family member. And, I’m so very thankful that my step-father felt the same way. You see, not long after my mother heard the story about that poor woman’s sorry-excuse-for-a-human being husband’s reaction to the effects of her cancer, she learned that she had ovarian cancer. It took her two years to die from it. During that time, my step-father helped her, lifted her at times and – bottom line – fulfilled his vow of “through sickness and through health.”
Now, perhaps it’s not fashionable to think this way, but folks, I believe that a vow is a vow. And in the area of the world that I come from your word is your bond and should apply to ALL areas of your life. Folks do get divorced – and while I don’t like the idea, it does happen. Indeed, there are often very reasonable and valid reasons to divorce – like if there is abuse or adultery involved. But, to divorce because your spouse becomes ill? Really? And, to have a “man-of-the-cloth” endorse the idea? Really? If a couple has children, what message does this send to them? “Gee – it’s a good thing that I remained healthy or mom/dad may have ‘divorced’ me?” Think about it.
Even for those who aren’t believers in a deity or Karma, surely they’ve observed life enough to realize that – to quote Justin Timberlake – “what goes around…comes all the way back around.” So, if I were one of those spouses who just can’t find it in themselves to uphold their vow, I’d be worried about my own future. In fact, I’d be afraid…I’d be really afraid.
11-11-11: A Day of Thanksgiving
Last Friday was 11-11-11. I heard on the radio that over 3,000 couples planned on getting married that day in Las Vegas as they felt like getting married on that particular date would be lucky. It was also Veterans Day. And, this Veterans Day was very special to me for 2 reasons: my daughter’s boyfriend proposed to her – and she said “yes!”; and my soldier son was home from his last deployment. For good. In one piece. Safe and sound.
Recently, while watching one of my favorite crime-solving dramas, there was a scene that showed a casket being unloaded. In that casket was an Army captain who did not make it back. My son is a captain in the Army too. As I watched that scene, tears welled up in my eyes and I all but fell to my knees thanking God that I never had to stand on a tarmac and watch as my son’s casket was being off-loaded.
But, not having to experience that pain makes me all the more mindful of those that have. And, for those families and loved ones, I’m quite certain that Veterans Day is sad at worst and bittersweet at best. I too had mixed feelings and intend to devote some time and money to one of my new favorite charities, The Wounded Warrior Project.
I ran across an essay this weekend that I’d forgotten about and that I’d written about my reaction to my son’s 1st deployment. My feelings the 2nd time I saw him off were no different. I’d like to share with you an excerpt from that essay:
“I was the kind of mother whose intentions were to mold and guide versus train and demand. So, I muddled through mothering and low and behold, when both of my children reached the age of majority, I found that they (and I) had somehow survived their childhoods and that they had both become …….contributing, responsible adults.
I miss their growing-up years but I’m thankful for where we all are now in our lives. However, having said that, I do wish my son were somewhere else. You see, he is in Afghanistan – has been for the past few days – fulfilling his obligation to the U.S. and to the taxpayers who paid for his college education from the United States Military Academy at West Point, NY. I knew that when I brought him to West Point the day might come when I would have to send him off to some far away middle eastern country. I was hoping and praying that “things” would settle down and be about over “over there” – but they didn’t and aren’t.
So my husband, daughter, several family friends and I saw him off two weeks ago. It was an agonizing two hour wait in the Ft. Hood gym for his unit’s manifest. We passed the time visiting, joking and taking pictures. What none of us did was cry, act sad, etc. My son had instructed us earlier to act “normal” instead of all morose. Finally, his unit was called to attention. They lined up and filed out to load busses that would take them to the airport. The last thing my son saw as he marched onto the bus was our smiling faces giving him a “thumbs up.” Waving goodbye to him with a smile on my face was one of the most difficult things I’ve ever had to do.
You see, all I saw as he marched past was an adorable little boy who loved me so intensely that he used to mash his face to mine so hard when he gave me kisses that they actually hurt. The little boy with big green eyes that could melt my heart – no matter what he had done – was the same little boy who cried after seeing a movie about dinosaurs where the mother of one of the baby dinosaurs died. His tears were real– and VERY big – and related to the newly realized fear about the possibility that his mommy could die.
But that wasn’t who marched past me and flew to Afghanistan. The little boy I “saw” was actually a
grown man – one who was resolved in accepting his responsibilities and doing his job to the best of his capabilities. I’d never been prouder of him – he was the man I had envisioned him becoming.
So, my goodbye that day at Ft. Hood was really to the little boy who made my heart sing. As he
marched past me, so did his childhood and all of the joy, tears, glory, frustration and love that are now memories of another time and another place. I look forward to the day when my son – who I had to realize and accept that day was, indeed, a grown man – returns from “over there”. As a grown man, he still makes my heart sing – and, I suspect, always will.”
So, folks, this past Veterans Day, 11-11-11, will always be remembered fondly and with joy. My daughter is marrying a very fine young man who is already loved by our family and my son is home. I.Am.Indeed.Thankful.
Coconut Cream Pie
I’ve learned something about coconut. Just like rhubarb – you either love it or you hate it. I’ve never met anyone who is ambivalent about coconut. And, for those coconut lovers – self included – this is truly one of the best recipes coconut cream pie I’ve ever found. I made one for a good friend’s birthday who had someone else make one for her for the same birthday as well. She left the other one at the office for her employees to eat and took mine home so she wouldn’t have to share it with anyone except her husband. She told me the reason she did was because mine was the best she’d ever tasted. And, I think she’s right.
I can’t take credit for the recipe development – and for the life of me – I can’t remember where/how I got this one. All I know is that it is “double delicious” as my aunt would say. So, enjoy the calories – they’re worth it!
COCONUT CREAM PIE
3 ¼ cups whole milk
¼ cup unsalted butter
3 eggs
1 2/3 cups sugar
½ cup cornstarch
1 ½ tsp. vanilla extract
2 cups sweetened flaked coconut
1 12 ounce thawed container of frozen whipped topping (optional) – or use the meringue recipe
¼ cup toasted coconut
1 10” baked deep dish pie shell (You can use the lard & vodka recipe for a pie crust from last week’s post. It’ll fit in a 10” deep dish pie plate.)
In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat.
In a large bowl, combine eggs, sugar and cornstarch. Beat at medium speed with an electric mixer
for 5 minutes.
Add half of egg mixture to hot milk, whisking well to prevent curdling. When mixture is smooth
and thick, add remainder of egg mixture, whisking well.
Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and add vanilla, stirring to mix well.
Fill a large bowl with ice and add water to make an ice bath. Transfer hot custard mixture to a stainless-steel bowl and set bowl over ice bath to cool to room temperature. Cover and refrigerate for 1 – 2 hours.
When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into a baked and cooled piecrust. Top with whipped topping OR meringue (see recipe below). Sprinkle with toasted coconut. To toast coconut, preheat oven to 350°, spread coconut on a cookie sheet, place in oven and bake for 5 – 8 minutes. Watch it as you want it a beautiful golden brown color – like caramel – and not burnt.
MERINGUE
1 7 ounce jar of marshmallow crème
3 large egg whites, room temperature
1/8 tsp salt
¼ cup sugar
Position rack in top third of oven and preheat to 400. Using rubber spatula, scrape marshmallow
crème into a large bowl. In another large bowl, using electric mixer, beat egg whites and salt. Add sugar, 1 tbsp. at a time and beat until stiff and glossy peaks form. Add ½ cup beaten egg whites to marshmallow crème and stir with rubber spatula or spoon until just incorporated to lighten –marshmallow crème is very sticky and will be difficult to blend at first, but blending will become easier as remaining whites are folded in. Fold in remaining whites in 2 additions just until incorporated. Spread meringue over top of cold pie, mounding slightly in center and swirling with knife to create peaks.
Bake pie just until peaks and ridges are lightly browned – about 4 minutes. Let stand at room
temperature until meringue is cool.
The Truth About “Reality”
I’ve written in several of my “Wildcard Wednesdays” about things that make my hair explode. You probably realize by now that my hair doesn’t actually explode – but certain topics do get me riled up. And, some reality T.V. shows do just that.
“Why?” you may ask, do I let something like T.V, shows get me all riled up. Well, that’s because I know that T.V. influences the way we think about and perceive our own reality. And, the younger the viewer, the more distorted the perception can become. Don’t believe me? Then perhaps you might believe research conducted by the Girl Scouts (girls ages 11 – 17). Here’s a link to some of their latest research and the negative influence that some (not all) of these shows have on young girls in particular:
http://www.girlscouts.org/research/publications/girlsandmedia/real_to_me.asp
The gist of the report is that, yes, reality T.V, does have a negative impact on young women – which shouldn’t be a surprise to anyone. And, sadly, some adults (parents!) don’t see it as that big of a deal. This is probably primarily due to the fact that most adults know or understand that the reality shows are actually scripted, but young people don’t necessarily understand or know this and are therefore more influenced by, believe in and mimic the behaviors they watch. If all they watched were shows like “Extreme Makeover” and “American Idol”, this would be one thing. But the fact that “Jersey Shore” is a favorite sends me to my bed with the vapors.
Reading the report, what really set me ablaze was this finding: “One of the troubling findings of this study is that reality T.V. shows seem to promote questionable behavior, appearing to compel girls to act out stereotypes like being catty and competitive and fighting among themselves for guys’ attention. Girls understand that reality shows depict unhealthy relationships, but they don’t always understand that these kinds of behaviors aren’t and don’t need to be the norm. As long as girls think that other girls can’t be trusted and that it’s necessary to fight and beat out others in order to “win” the affection of a romantic interest, they will continue to engage in actions like those above.”
This brings me to my final point and question: Just where are the parents of these girls who consume copious amounts of T.V. trash – uh, I mean reality shows – and why aren’t they concerned about what their CHILDREN are viewing?? Really, people (people parents in particular). Pay attention and care.
Thankfulness: One of the BEST Relationship Builders
I’ve often been accused of being a “Pollyanna.” If you don’t know what that means, it is someone who always tries to see the good in any situation – even bad or challenging ones. I learned to think like this because of the influence of one of my favorite childhood books and films, Pollyanna. The heroine, Pollyanna, was impoverished, orphaned and crippled yet she could always see the beauty and wonder of life. I liked that outlook. Even as a child, that attitude of hopefulness appealed to me. So, I adopted her attitude and it has, indeed, served me very well.
And, how it has served me is that I have come to the point in my life where I am thankful for each and every person who is in my life or whom I encounter. I’ve come to understand that each person provides an opportunity for me – as well as for them. Each opportunity is different as is each person and those opportunities are not what you might think. I believe that the opportunities I have are ones to personally grow in love, patience and understanding. They are also – at the same time – opportunities for me to show love, patience and understanding.
Notice that I didn’t include tolerance, acceptance, etc. on that list – because the reality is that there are just some things that I find hard to tolerate OR accept. And, I pride myself on not be duplicitous or misleading. So, in most instances, I keep my thoughts private if I find myself in the company of someone whose behavior/ideas/attitude I find intolerable or acceptable. What I will do is to try and understand why they behave or think the way they do because that can be fascinating. Other people’s stories usually are to me and often explain a lot.
And, this brings me to the point of this post which is that I view every encounter I have with every human being as an opportunity to learn and/or have a positive influence. It is these opportunities for which I am thankful as they are opportunities for relationship building – even if the contact is fleeting and temporary.
Not-Your-Usual-Pie-Crust-Recipe
January 23rd in National Pie Day, but why wait until then to enjoy the dessert which – I’ve read – is supposed to be very trendy at the moment. In the South, pie never, ever goes out of style and whether creamed, baked or fried, pies are Southern staples at all times of the year. However, I suspect that more pie is consumed in November than any other month. Cakes seem to be more popular in December. I’ll begin this month’s Foodie Fridays with a pie crust recipe that I would be willing to bet is not in your recipe repertoire but once you try this, I’ll bet it will be. Vodka keeps the dough from getting tough and lard – well – let’s just say it adds something to a pie crust that old time cooks knew about but has just now come back into vogue as a cooking fat. My other posts this month will include some of my family’s favorite pie recipes. So stayed tuned!
Lard & Vodka Pie Crust
(makes a single, 9” pie crust)
1 1/4 cups flour
½ tsp. salt
1 TBSP. sugar
¼ cup + 2 TBSPS. cold, unsalted butter
¼ cup cold lard OR cold vegetable shortening
2 TBSPS. chilled vodka
2 TBSPS. of ice water
In a large bowl, whisk together flour, sugar and salt. Cut the butter into 1/4″ slices and the cold lard/shortening into 4 pieces. Add the butter and lard/shortening to the flour mixture and cut in using a pastry blender until crumbly. In a small bowl, combine the vodka and water and sprinkle over the flour mixture. Using a rubber spatula, fold the dough – pressing down – until it is tacky and sticks together.
Using your hands, form the dough into a ball and then flatten into a 4″ disc. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 3 days.
To prepare pie shell, remove the disc from the refrigerator and let it rest for 10 minutes at room temperature. Lightly flour both sides of the disc and starting in the center, roll it out on a lightly floured surface. Rotate the dough 1/4 turn and repeat rolling. Continue to rotate and roll until the dough is the right size and thickness. Dust the round with flour as necessary to prevent sticking, flipping the dough over halfway through. Adjust as necessary to make an even circle.
Lightly spray a 9″ pie pan/plate with vegetable oil spray. Place the rolling pin at one end of the dough and loosely roll the dough around it. Then drape the hanging edge of the dough over one end of the pie plate and gently unroll it into place. Don’t stretch the dough as doing so will make it shrink in the oven. Instead, fit the dough to the pie plate by using one hand to support the dough overhang and the other hand to gently press the dough into the plate, working your way around the pie.
If the dough tears, patch it with a little excess dough from the overhang and moisten with some water and press it into the crack.
Trim the overhang with either kitchen scissors or a sharp knife so that the overhang dough is a uniform 1/2 inch. Tuck this overhang dough under to form a thick, even, stable edge on the rim of the pie plate.
For a decorative edge, pinch the dough into ridges around the rim using the index finger of one hand and the thumb and index finger of the other hand. Work your way around the perimeter of the pie, using a gentle downward pressure to help the crust adhere to the rim of the pie plate.
Refrigerate the shell for 40 minutes (this allows the gluten in the flour to relax and minimizes shrinkage when baked). Freeze the dough for an additional 20 minutes so that the fat in the dough solidifies.
To pre-bake for pumpkin and baked custard pies, preheat oven to 325°. Line the frozen pie crust with a double layer of aluminum foil covering the edges to prevent burning. Fill the aluminum lined pie crust with pie weights, pennies or dried beans and bake for 20 minutes. Remove from oven and carefully remove the liner and weights.
To bake completely, after pre-baking and removing the aluminum foil and weights, use a fork and poke holes randomly along the bottom and sides. Return to oven and bake for an additional 15 minutes.
Note: You can leave this dough in the refrigerator for up to 3 days OR after rolling and making a pie shell, you can freeze the shell until ready to use and bake.
If She Looks Like, Walks Like, She Must Be a…….
I’m one of those rare people who actually believes that you can learn from people of ALL ages. And, recently I was engaged in a discussion with a twenty-something young woman who is into fashion, current trends, etc.
Our discussion centered on the inappropriate dress (o.k., let’s just call it what it is – slutty) of many of her generation of women. I said that it just wasn’t her generation of women who don’t or won’t dress appropriately – that it seemed to be some sort of cultural phenomena. As hard as women fought over forty years ago during the feminist revolution to be taken seriously and not be treated like sex objects, too many of our fair gender seem to think that dressing provocatively (like a slut) at all hours of the day and night is acceptable. And, we both agreed, that it’s not.
When and why did it become acceptable – for instance – to display (during the day) deep cleavage or wear pants cut so low on the hips that the dimples on the small of your back are exposed not to mention the upper part of your buttocks? And, when and how did it become acceptable for women to dress like they were indeed professionals but professionals who are plying the oldest known trade (you know – prostitution)? It dismayed both of us at the importance and focus that many women – of any given age – put on being perceived as “sexy” or “hot” rather than smart, educated, accomplished, etc. What is sad for me, is to see a woman “of a certain age” who is still trying to compete with the twenty-somethings or her daughter. It’s sad, because what she seems to be saying – whether intended or not – is that she is terrified of the natural process of aging and is hanging on to her youth with white knuckles – even if it makes her look ridiculous or predatory. (Think about it)
Now, I’m certainly not one of those women who think that once you turn a certain age you need to get thee to the nearest orthopedic shoe store and cut your hair short – quite the contrary. I believe whole heartedly in doing your best to look your best. But looking your best evolves over time and what works for a twenty-something usually doesn’t work for a forty or fifty-something. You know I’m right about this.
I’m of the opinion that women who dress inappropriately (like a slut) either: a.) want attention; b.) lack respect for themselves; c.) want attention – oh wait, I already listed this one; d.) are unaware that how they dress discounts and distracts from any other fine attributes and qualities that they may possess; e.) really ARE sluts; f.) are of a “certain age” and are terrified of aging; OR g.) a combination of any and all of these.
My very wise twenty-something friend summarized our conversation like this: a woman’s apparel should be tight enough to show that she’s a woman but loose enough to show that she’s a lady. And, that – we both agreed – is the problem: many women don’t want to be a “lady.” Instead, they want to be “sexy” and “hot.” My question for them would be, “for whom and for how long?”
The Ex-Steps
According to family law, a step relationship ends whenever there is a divorce or a death. Well, that might be true in the law, but it certainly isn’t true when it involves matters of the heart.
And, I know this all too well. While blended families present certain challenges for the children involved, when there is another divorce – and therefore another rupture of a family unit involved – what are the children to do about the bonds created between themselves? If you do remain in contact, how do you introduce each other? What do you call each other? “This is my ex-step-sister/brother,” which then invites curious looks at the least or questioning at the worst. It isn’t quite honest to say, “this is my friend____,” because, in reality that ex-step-sibling is much more than a friend. Why? Because that same person – or persons – is probably someone you bonded with within a family unit. This means that you fought, fussed, laughed, cried with and probably defended that person(s). Of course, upon the occasion of the divorce, you may have been – or they may have been thinking, “good riddance.” But, I think in most of these instances, this isn’t the case.
I know it wasn’t in mine. In fact, the day that my mother left the father of my at-the-time step sisters was one of the worst days of my life. It still is to this day. We’d only been living together as a family for 5 years, but during that 5 years all of us had transitioned from little girls to teenagers. Needless to say, we’d lived through a whole bunch of the trauma/drama as can only be associated with any girl during those tender tween and teen years. And, yes we’d all bonded – deeply. So, when my step-sisters were whisked off to the Mid-West to live with their biological mother and step-father, I felt a sincere, deep sense of loss – one from which I don’t think I’ve ever recovered.
Over the years, we kept in contact sporadically. This past year, however, we reconnected. The relationship that had been cultivated years ago was abloom. The love that had developed during our life together was still intact. And, even though the relationship that had brought us all together had not lasted, ours had. Since the reconnection, we’ve had the opportunity to be together on several occasions. We introduce each other as “this is my SISTER___” and refer to each other’s children as our nieces and nephews. You see, some relationships just aren’t and can’t be defined by blood, divorce or death. They are just meant to be and those
involved in them recognize that and know that they are blessed. I know that I am.
Cake in a Jar
When my son was deployed, he missed his Mama’s home cookin’ – and especially one of his favorite cakes. Fortunately, I knew how to make “cake in a jar” and have been doing so to give as Christmas gifts for several years. So, in anticipation of the holidays – and the possibility that you too may have a deployed soldier who would LOVE something homemade – I thought I’d share the instructions on how to make and bake a cake in a jar. Please feel free to contact me if you have any questions.
CAKE IN A JAR
What you’ll need:
Pint size (16 ounce) wide-mouth glass canning jars. They are usually sold in packs of 1 dozen.
Any cake or quick bread recipe or mix. (I’ve got one of my family’s favorite recipes included with this post.)
Instructions:
Wash the jars, lids and rings in the dishwasher or in boiling water for 15 minutes. Make sure they
are thoroughly air dried before using. Check for any chips or cracks in the glass.
Spray the inside of each jar with a flour & oil combination baking spray like “Baker’s Joy”.
Pre-heat oven. Set the temperature 25° below the recipe or mix recommended baking temperature. For instance, if the recipe/mix calls for a baking temperature of 350°, set the oven temperature at 325°. Set oven rack to the lowest position.
Prepare recipe/mix and fill the jars with about 1 cup of batter or no more than ½ way full as the batter will rise and double. Tap each filled glass jar against the palm of your hand to release any air bubbles and to even out the batter.
Evenly space the jars in a metal, oblong cake pan or on a cookie sheet 6 at a time. They usually
cook fairly quickly so set your timer for 20 minutes to check on them by opening the oven door. If they look done, use a bamboo skewer all the way through to the bottom of the cake to test. It should come out clean with just a few crumbs clinging to it. If they don’t look done or when tested are not quite done, close the door and keep baking, checking visually every 5 minutes until they look ready and/or the skewer comes out clean. Depending on the recipe that you use, sometimes it can take 40 – 45 minutes for the cakes to bake. Make sure that your cakes are completely baked as the cakes must remain at a high temperature for a certain period of time in order to kill any possible bacteria that could be in the food.
While cakes are baking, bring a small to medium sized saucepan of water to a boil and carefully add jar lids and rings. Remove from heat and keep lids and rings in hot, boiled water until ready to use. Do NOT continue to boil the water after adding the lids and rings.
When done, remove jars from oven one at a time keeping remaining jars in oven. Make sure jar rims are clean because if they aren’t, the jars will not properly seal. If rim isn’t clean, wipe it with a clean paper towel dampened with hot water. Remove a lid and ring from the hot water and blot dry with a clean and dry piece of paper towel. IMMEDIATELY put a lid and ring on top of the jar. “Finger tighten” the lid which means to screw on until it is tight but don’t over-tighten. Repeat process until all of the jars have lids on them. Now repeat the entire process with the remaining jars of baked cake. CAUTION: the jars, lids and rings are VERY hot!
Within a few minutes of placing the lids and rings on the jars of baked cake, you should begin to hear the lids pop as the jars will seal as they cool. After the jars have cooled completely, test the lids for any give by depressing the center. If the center goes up and down, the cake has not been preserved. Don’t despair – it just means the cake in that jar will have to be eaten sooner rather than later! Unsealed jars can and should be stored in the refrigerator with the lid and ring on and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. A properly sealed cake/quick bread will stay fresh for up to one year. When ready to serve, unscrew the ring, remove the lid and slide the cake out onto a plate. It should slide out easily.
SPECIAL NOTE: The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. They should be stored in a cool, dry place just like other canned foods that does not experience extreme changes in temperature (like a kitchen pantry) and is out of direct sunlight. If stored this way, check the seals on your jar cakes about once a month. Do so by pushing on the center of the seals. A seal which does not have any give – go up and down – should be fine, while a seal which will go up and down is no longer secure, and the cake should be thrown away immediately. If for any reason you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer. Be sure to pass any storage tips on to the ‘receiver’ if you give the cakes as gifts.
Here’s my soldier’s favorite cake-in-a-jar recipe. It is a pound cake recipe made famous – or infamous – by my Uncle Gary who is an excellent cook and baker.
Gary’s Sour Cream Pound Cake
3 cups sugar
1 cup butter – softened
6 eggs at room temperature – separated
1 ½ cups sour cream
1 ½ tsps. vanilla extract (I use Mexican vanilla extract)
½ tsp almond extract
3 cups flour
½ tsp. soda
½ tsp. salt
Pre-heat oven to 325°.
Grease and flour a tube pan, 2 loaf pans OR 9 pint size (16 ounce) wide-mouth glass canning jars (after mixing batter together, follow the baking instructions above). If using a tube pan or loaf pans, use the baking instructions below.
Whisk together flour, soda and salt in a medium sized bowl and set aside.
Separate eggs, placing yolks in a small bowl and whites in a large mixing bowl. Beat egg whites with an electric mixer on high until stiff peaks form and set aside. Beat egg yolks with a fork and set aside.
Combine softened butter, sugar, 6 beaten egg yolks and mix well in a large mixing bowl with a mixer at medium speed.
Add sour cream and extracts to butter mixture and mix well.
Gradually add flour mixture to above mixture and beat for 4 – 5 minutes on medium speed.
With a rubber spatula, gently fold in beaten egg whites into the mixture.
Bake for 1 ½ hour if using a tube pan and 1 hour and 10 minutes if using loaf pans.
Use a bamboo skewer to test for doneness.
When done, remove from oven and cool in pan on a wire rack for 5 – 10 minutes before removing from pan and cooling on a wire rack completely before serving/slicing.
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