Rainy weather can mean kids
– and adults – spend extra hours inside with time on their
hands. Even the endless array electronic entertainment wears thin
after a day or two.
A cooking project can give everybody something to do
– and a tasty product to look forward to.
Rainy weather can mean kids – and adults – spend extra hours inside with time on their hands. Even the endless array electronic entertainment wears thin after a day or two.
A cooking project can give everybody something to do – and a tasty product to look forward to.
Sit down ahead of time with your kids to shell the walnuts for the quick bread or carrot cake. If you only have one nutcracker, one person can crack and the others can pull out the nutmeats and save in a bowl.
Either way, take your time and enjoy the conversation that develops.
These recipes are pretty forgiving. Unlike layer cakes that need to be beaten a lot to incorporate air, and muffins that must not be overmixed or they become tough, these snack cakes and loaves are properly mixed when they LOOK properly mixed.
They also use only one or two bowls and the most exotic ingredient in any of them is the molasses in the gingerbread.
One-bowl Gingerbread
(adapted from Cross Creek Cookery)
This makes a delicate, light and moist gingerbread. It’s delicious plain or topped with unsweetened whipped cream.
Note: For easy cleanup and a little bonus kitchen chemistry, measure the oil first in a glass measure.
Then use the same one for the sticky molasses, and it will pour right out. Then measure the 2 T. (or 1/8 cup) hot water into the same cup and dissolve the soda.
The small amount of leftover molasses will react with the soda and cause it to fizz. Kids enjoy this, and if they’re old enough you can explain how the slightly acid molasses is reacting with the soda to cause the fizz.
3 eggs
1 cup sugar
1 cup vegetable oil
1 cup molasses
1 tsp. powdered cloves
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
2 tsp. baking soda
1 cup plus 2 T. hot water
2 cup flour
Step 1: Preheat oven to 350 degrees F.
Step 2: Line a 9″ x 13″ pan with foil and grease the foil.
Step 3: Place the eggs, oil, sugar, molasses, cloves, cinnamon, ginger and salt in a large bowl. Beat (with a whisk or electric mixer) until well-blended.
Step 4: Dissolve the soda in the 2 T. hot water and add to the beaten mixture.
Step 5: Sift the two cups flour directly into the egg mixture and beat well.
Step 6: Add the one cup hot water and beat well. Note: the batter will appear very thin. Do not be tempted to add more flour.
Step 7: Pour batter into prepared pan and bake 45 minutes or until a toothpick inserted in the center comes out dry.
Step 8: When done, cool about 5 minutes, cut into squares and serve hot.
Winter Squash Quick Bread
(adapted from the 1997 edition of The Joy of Cooking.)
This recipe was called Pumpkin Bread, but can be made with any cooked, mashed winter squash, or sweet potato, as well as pumpkin.
You can pre-cook the squash (you’ll need about 1/2 winter squash) or sweet potato in the microwave. Cut the squash in half or pierce the sweet potato with a fork. Start with 5 minutes and test until soft. To prepare in the regular oven, prepare as above, place in a 350 degree oven and allow about an hour.
6 T. butter at room temperature
1 1/3 cup sugar
2 eggs
1 cup pureed pumpkin, winter squash or sweet potato.
1/3 cup milk (or water in a pinch)
1/2 tsp. vanilla
1 1/2 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. baking powder
1/2 cup coarsely chopped walnuts
Step 1: Preheat oven to 350 degrees F.
Step 2: Line a 9″ x 5″ loaf pan (8 cup capacity) with foil and butter the foil.
Step 3: In a large bowl, beat the butter until creamy.
Step 4: Add the sugar and continue beating until light and creamy.
Step 5: Add the eggs one at a time and beat after each addition.
Step 6: Add the pureed pumpkin, squash or sweet potato and beat on low speed until just blended.
Step 7: Add the vanilla to the milk and pour into the batter, beating until combined.
Step 8: Place the flour, cinnamon, soda, salt, ginger, cloves and baking powder in a sifter and sift directly into the egg mixture. Stir to combine well, scraping the sides of the bowl with a rubber spatula to incorporate all the dry ingredients.
Step 9: Add the walnuts and stir well to combine.
Step 10: Scrape the batter into the prepared pan and smooth the top.
Step 11: Bake in the preheated oven about 1 hour, or until a toothpick inserted in the center comes out clean.
Step 12: Let cool in the pan 10 minutes, then remove to a rack and remove the foil to continue cooling. Serve warm or at room temperature.
Carrot cake
(adapted from the 1997 edition of The Joy of Cooking)
This is good with cream cheese, or toasted on a very light setting and spread with butter.
1 1/3 cup flour
1 cup sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. salt
2/3 cup vegetable oil
3 eggs
1 1/2 cup grated peeled carrots
1 cup chopped walnuts
Step 1: Preheat oven to 350 degrees F.
Step 2: Line with foil and butter and 13″ x 9 ” pan
Step 3: Whisk together in a large bowl the flour, sugar, baking soda, baking powder, cinnamon, cloves, allspice and salt.
Step 4: Add the vegetable oil and eggs and stir well.
Step 5: Stir in the carrots and walnuts.
Step 6: Pour the batter into the pan and spread evenly.
Step 7: Bake for 30 to 35 minutes.
Step 8: Let cool in the pan on a rack for 10 minutes. Invert the cake and peel off the foil.
Step 9: Allow to cool right side up on the rack. If you like, frost with …
Cream Cheese Frosting
8 oz. cream cheese, chilled
5 T. butter at room temperature
2 tsp. vanilla
2 cup powdered sugar, sifted
Step 1: Using an electric mixer, beat the cream cheese, butter and vanilla until just blended.
Step 2: Add the powdered sugar 1/3 at a time and beat just until smooth. Overbeating can cause the frosting to become grainy.
Step 3: Spread over cooled carrot cake.
