Posts tagged Penzey's Spice
The Life is Going to be Just Fine in the Colonies - Mary Ball Washington Gingerbread - American Cake
There are golden raisins lurking in there! 
Cake 2 from American Cake by Anne Byrn

I feel like I have to make this cake again. Dagnabit!

So I did bake it twice. Here is my initial reaction: Mind you what I have is yummy but I just looked up mace, and now I have to buy it. I couldn't find it easily at the local Kroger so I just omitted it. I feel like I'm missing out and my life will be better if I make the effort. So herumph. There's a Penzeys Spices a few miles away. I can do this. I also didn't have an orange in the house so I used lemon. One wrong thing I can live with two things I can't. So I'll do this again shortly.

Twenty-four hours later, an orange and a jar of mace later I've made this delicious cake. Wow! It's a stunner! IDK if it's the orange zest, the mace, the brandy or the raisins but combined it is something to write home about. At least to write praise in blog about. This is like a cross between a Holiday fruit cake and quick bread. Wow!

I'm sure folks who had this as a treat were happy to be in the colonies.

13x9 pan, oven 350 degrees. I used parchment paper and sprayed the pan. Again, I'm seeking the cake's flavor and structure as to what they might have used to have. I'm also looking for technique that is unknown to me. I don't have to cream sugar and butter by hand because I already know that's not fun. I'm not going to forego parchment when I know it gives good results. I know Anne will forgive me.

The recipe:

3 cups flour
2 tablespoons dried ginger (that's not a typo, I checked a few times)
1 teaspoon cream of tartar
1 teaspoon baking soda
.25 teaspoon nutmeg
.25 teaspoon mace
1 large orange, zested and juiced
4oz butter, lightly salted
.5 cup brown sugar
1 cup molasses
.5 cup warm milk
.25 cup brandy
3 large eggs
1 cup golden raisins + 1 teaspoon flour

Sift the dry ingredients, in the list from flour to mace together.
Cream the butter, sugar and molasses until the sugar is dissolved.
Add the orange juice, zest, milk, brandy, eggs and cream.
Add the dry ingredients, mix until smooth.
Toss the raisins in flour then add to the batter. Fold in.

Pour into prepared pan and bake 35 minutes. Cool 15 minutes then cut and serve warm.
Giant Roasted Lima Beans

We read A Bad Case of the Stripes by David Shannon often when Z used to have me read to her. "Camellia Cream loved lima beans. But she never ate them." It's a lovely story about expressing yourself and enjoying your differences...and it's about lima beans, who isn't going to love that book!

You know those giant dried lima beans? They are white and as big as your thumb? They are delicious.
Dried limas are to fresh limas as split peas are to green peas. They're the same thing, just pick at different times. Legumes get to dry on the plant, then are harvested.

Aside from lasting forever or nearly forever, they pack a nutritional punch!

I cooked up a bag with no real intention other than I'm gonna eat them. Then I sought out recipes. This  recipe from the Food Network got my attention.

But I went a different direction with my spices. Mostly because I don't have cayenne pepper in my house. What? I know! I do however have a Penzey's Spice blend called Arizona Dreaming.

I'm not the biggest user of blends because I'm a snot about that kind of thing, but it was in the pantry why not use it. Right?

GIANT ROASTED LIMA BEANS

3/4 cup dried beans, boiled until just soft
drained, rinsed, cooled and dried, about 2 cups cooked
1/4 c. olive oil
1 lime, juiced
kosher salt
Seasoning, any blend or straight up cayenne

Toss the beans in the the mixture, careful not to break them. Spread them out into a single layer on a cookie sheet. Bake in 425 degree oven until brown.

Okay, so they haven't cooled, but they taste terrific right now, warm. I know I love them because they are so starchy, like little tater-tots in their own little skins.

So what's the best book you've read to a 5 year old lately?