Squirrel X's Culinary Miscellany!
spiced parsnip cake
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Spiced Parsnip Cake
Ingredients:
7 tablespoons plus 1 teaspoon margarine
1 medium sized parsnip
2 cups all-purpose flour
1 teaspoon bakin' powder
1 teaspoon bakin' soda
1 cup white sugar
1/3 cup raisins
1/2 teaspoon salt
1 teaspoon fresh ginger, finely grated
1/4 teaspoon ground cloves, preferably freshly ground
1 teaspoon ground cinnamon, preferably freshly ground
1 cup water
Instructions:
1) Preheat oven to 325�.
2) Lightly grease a 9 by 13 inch bakin' dish with margarine.
3) Peel the parsnip, then grate it fine --- you should wind up with
1/2 cup grated parsnip.
4) In a large mixin' bowl, combine the flour, bakin' powder,
and bakin' soda, then set aside.
5) Put the sugar, raisins, grated parsnip, 7 tablespoons margarine, salt, grated ginger, cloves, cinnamon, and water in a saucepan.
6) Bring raisin and parsnip mixture to a boil over medium heat.
7) Boil for about two minutes, 'til the margarine melts
and the raisins are plumped.
8) Remove from heat and let stand 'til cooled to lukewarm.
9) Pour the lukewarm raisin and parsnip mixture into the flour mixture, stirrin' just enough to moisten the dry ingredients. Don't overmix!
10) Pour the batter into the prepared bakin' dish.
11) Bake 'til the edges of the cake start pullin' away from the sides of the pan and a toothpick inserted in the centre comes out clean ---
thirty-five to forty minutes.
12) Remove cake from the oven and let it cool in the dish
on a wire rack for ten to fifteen minutes before servin'.
13) Serve warm with vanilla ice cream ~or~ finish coolin' completely, then dust with confectioners' sugar.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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