Adventures in Good Cooking Continues and Expands– Betty Cass’ Brown Sugar Cookies

The finished product.

     This recipe was  included in both Duncan Hines original edition of Adventures in Good Eating and The Art of Carving in the Home and in The Dessert Cookbook. It was provided by Mrs. R.T. Cooksey of Madison, Wisconsin,

     Of course I had no idea who Mrs. Cooksey was . . . until I read Louis Hatchett’s introduction to the 2002 edition of The Dessert Book. Here’s what he said, "Mrs. R[ichard] T. Cooksey, Madison, Wisconsin, was the third grand-daughter of John J. Valentine. She married a doctor who moved to Wisconsin. She was also an excellent cook, and a few of her contributions are included here along with her sisters.” 
     By the way, John J. Valentine, a friend of Duncan’s father, was the president of the Wells Fargo Company. He was instrumental in helping Duncan get his first job with his company in December 1898.

     Still have no idea who Betty Cass might be!

Betty Cass’ Brown Sugar Cookies (Using a small dipper, approximately 2 tsp. capacity, I ended up with 76 cookies.)

2 cups (packed) brown sugar  (I used light brown sugar but dark would work, too)

½ cup shortening

½ cup (1 stick) butter

2 eggs

2 cups (all-purpose) flour

1 teaspoon baking powder

2 teaspoons vanilla

1 cup chopped pecans (I used pecans that Cora Jane Spiller, Hines' great niece, sent us for Christmas)

1.     Mix in the order given and drop by a teaspoon on buttered baking sheet. (l lined mine with parchment and misted it with pan spray.)

I used a small dipper to shape the cookies and placed them on a parchment lined & sprayed rimmed cookie sheet.

2.     Press pecan half in each one.

3.     Bake in (preheated) 350° oven for 15 minutes. (I discovered that the cookies needed to set for a few minutes before removing them from the pan.)

Recipe #546 from Adventures in Good Eating and The Art of Carving in the Home.

Other Duncan Hines included on our blog:

       * Chocolate Upside Down Cake      * Date & Nut Cakes   * Fudge Squares

       * Hot Toasted Cheese Hors d’Oeuvres (or Sandwiches) * Taffy Tarts   * Nut Macaroons

A Shrine to Duncan Hines – Nut Macaroons

     Our living room is now a shrine to Duncan Hines. Talked to Cora Jane Spiller, Hines’ great niece, last week, telling her about my upcoming program on her uncle. Shortly afterwards, a box arrived! A treasure trove of books, including an original restaurant guidebook, a couple of early copies of  Duncan’s cookbooks, a lodging guidebook, and the 2002 edition

2001Reprint of Hines'
dessert cookbook,
edited by
Louis Hatchett. 

of The Dessert Book by Duncan Hines. It was originally printed in 1955 in paperback form and sold for $ .35 a copy. According to Louis Hatchett, who edited the book, it sold hundreds of thousands of copies over the next decade. The book is an assemblage of recipes that Hines collected over the years . . . from restaurants, friend and family. Many of the early recipes had been tested in his nephew’s kitchen; those that came later were tested in the Duncan Hines Test Kitchen in Ithaca, New York.

     I’m making way too many desserts for my Literary program (and sampling) but this one sounded so interesting and it is included in both the dessert book and the original 1939 edition of Adventures in Good Eating and The Art of Carving in the Home,.

     The chocolate dip was my idea as I wanted to include a little chocolate in my dessert menu but seem to be leaning to non-chocolate recipes for some reason.

Original 1939 edition of Duncan Hines' Adventures in Good Cooking and 
the Art of Carving (property of Cora Jane Spiller).

Nut Macaroons  (Makes about 60 cookies)

2 cups powdered sugar

½ cup (all-purpose) flour, sifted

1 teaspoon baking powder

5 egg whites

1 lb. chopped nuts (4 cups -- I used almonds)

1. Blend dry ingredients.

2. Stir egg whites into the dry ingredients without beating. Add the nuts.

3. Drop by a teaspoon onto a greased cookie sheet.

4. Bake in (preheated) 300° oven 15 minutes or until set. Do not bake hard or they won’t be good.

I was surprised that the batter was somewhat runny and really spread; however a sketch of the cookie in The Dessert Cookbook indicates that this is suppose to be a flat cookie.

I did bake them a little longer than indicated as they looked very pale after just 15 minutes in the oven. The finished cookies were a little crisp on the edges but soft in the center. 
Follow-up Note: Okay, I tasted several yesterday when I made them and they were soft in the center; actually tasted them at varying intervals in the day. Later in the day I dipped them in chocolate but avoided eating yet another one. Served them today for Literary League but didn't eat one until afterwards and they were no longer soft! So, I guess I should have followed the directions and pulled them out when they were pale and looked very soft! Live and learn . . . the adventures continue!

The chocolate dip was my addition: Melt chocolate chips (with a few drop os
vegetable oil in the microwave. Set time for 30 second intervals and continue to
check and stir until melted. Either dip cookies or spoon chocolate on one edge and
then place on a piece of wax paper. Let set, at room temperature, until chocolate is set.

This recipe, #558 in Adventures in Good Eating and The Art of Carving in the Home,, came from McDonald Tea Room in Gallatin, Missouri.

Other Duncan Hines recipes included on our blog:

* Betty Cass' Brown Sugar Cookies     * Chocolate Upside Down Cake      * Date & Nut Cakes     * Fudge Squares    *Hot Toasted Cheese Hors d’Oeuvres (or Sandwiches)   *Taffy Tarts 

In the Kitchen with Duncan Hines-- Taffy Tarts

These are really good! I'm making
them for my Literary League program
on Duncan Hines. And, of course I
had to taste one or two or . . . just
to make sure they were edible

     Even Duncan Hines contributed a few of his favorite recipes to his original 1939 edition of Adventures in Good Eating and The Art of Carving in the Home, including the one for Taffy Tarts. As I have been preparing a literary program on The Man Behind the Cake Mix, I’ve discovered an array of interesting tidbits about him. Here are just a few:

·      Favorite saying in reference to a really good restaurant, “it makes a man wish for hollow legs.”

·      He was extremely honest and often said, “One can easily earn another dollar, but if one loses his reputation, an opportunity may never again present itself to earn it back.” 

·      Motto – “Have what you want, but want what you have.”

·      His persona was acknowledged in Guys and Dolls in the song “If I Were a Bell.”

·      He even had a horse race named after him – the Omaha Duncan Hines’ purse.

     Duncan lists the yield as eight tarts (he used muffin cups); I used mini tart pan, 1 ¾” diameter; there was enough filling to fill 40 of the mini tarts. I added a dollop of whipped cream to each right before serving.

Taffy Tarts     Makes 8 tarts

Pie pastry—make your favorite recipe

¼ cup (1/2 stick) butter

1 cup (packed) brown sugar

1 egg

½ cup currants

3 tablespoons evaporated milk

¼ teaspoon vanilla

1.     Fit pasty into greased muffin tins.

I used mini tart pans, 1 3/r" diameter; they are sitting on a rimmed cookie sheet. 

2.     Cream butter, add sugar and blend well. Beat egg slightly and stir in.

3.     Add milk, currants and vanilla. Pour into pastry lined tins and bake in 350° oven for 30 minutes. (I baked the small tarts for just 15 to 20 minutes.

Filled tarts are ready to go into the oven.

Here they are — cooling on a rack.

Recipe #580 in Adventures in Good Eating and The Art of Carving in the Home..

Other Duncan Hines recipes included on our blog:
* Betty Cass' Brown Sugar Cookies    * Chocolate Upside Down Cake      * Date & Nut Cakes     * Fudge Squares    *Hot Toasted Cheese Hors d’Oeuvres (or Sandwiches)    *Nut Macaroons

World's Greatest Ribs - Barbecued Baby Back Ribs with Apricot Glaze.

World's Greatest Ribs

Sara Estis' Barbecued Baby Back Ribs w/ Apricot Glaze (her Mom's recipe) look amazing.
Check out her recipe and connections to Abilene, KS by clicking on the link above.
(Photo comes from Sara's blog -- http://foreverandarecipe.blogspot.com/)

Check out Sara's blog and recipe. It is based on an article about The Perkins Family that ran in the Abilene Reflector-Chronicle (4/28/2009) and was later included in the 8th edition of Home Cooking, Dickinson County Style. The original article I wrote covers Maxine Perkins of Abilene, Ks. (grandmother), Beki Perkins, formerly of Abilene (daughter), and Sara Estis (granddaughter). In this blog entry, she shows (step-by-step how to prepare her mom's Barbecued Baby Back Ribs with Apricot Glaze. Love those Abilene connections and how they extend all over the country!

Before the Mix — Duncan Hines' Fudge Squares

Vangie cutting Fudge Squares Cake
on her birthday.

     As I was planning a birthday luncheon, I perused Duncan Hines’ Adventures in Good Eating and The Art of Carving in the Home, for a quick and simple dessert. One of the things I really like about this book (a reprint of the original 1939 edition) is that the recipes are straightforward with simple directions and common ingredients. (I do have to admit that sometimes a few things are missing—for example, no pan size was listed in the recipe that follows but my suggestion is contained in parenthesis.)

     Since Valentine’s Day is quickly approaching, I pulled out a heart shaped decorating shield that a friend brought back from Germany (simply lay it over the top of the cake and sprinkle with powdered sugar for an instant design). That, in turn, reminded me that even though Hines’ restaurant guidebooks (Adventures in Good Eating) were written for Americans, they also had international appeal. His biographer wrote, “By late 1947 Hines had sold nearly 2 million copies of his books. He had become so popular he was now getting book orders from people in India, China, South America, Australia, Europe, from people planning a trip to the US who wanted to make their plans around the restaurants and inns he recommended.”

Vangie's birthday gathering. 

Fudge Squares   (Makes one 9”x9” cake)

½ cup (1 stick) butter

2 oz. bitter chocolate or 1/3 cup (unsweetened) cocoa (powder) + 1 tablespoon butter (I used cocoa and butter)

½ cup cake flour

1¼ cups (granulated) sugar

1/8 teaspoon salt

3 eggs—beaten

1 teaspoon vanilla

¾ cup chopped nuts, walnuts or pecans (I used pecans)

1.     Melt butter and chocolate.

2.     Sift the cake flour, sugar and salt twice (after measuring) and add to the above (ingredients).

3.     Stir eggs, vanilla and nuts into mixture (and pour into a greased 9” square baking pan).

4.     Bake in (preheated) 350° to 375° oven for 25 minutes.

Baked cake is cooling on a rack.

I placed a plastic shield over the cake (that had been turned out out a cake platter
 and sprinkled the cut outs with powdered sugar.

And, here's the finished product! I served it with whipped cream and
French Silk Frosting -- letting each person add what they wanted.

This is recipe #520 from Adventures in Good Eating and The Art of Carving in the Home, was submitted by Duncan Hines, Bowling Green, Kentucky.

Other recipes we've posted from this book include: 
 *Betty Cass' Brown Sugar Cookies   * Chocolate Upside Down Cake    * Date & Nut Cakes   * Hot Toasted Cheese Hors d’Oeuvres (or Sandwiches)   *Taffy Tarts    *Nut Macaroons

Butterfingers & Birthdays — Butterfinger Truffles

     Barry loves Butterfingers and he just celebrated another birthday this week. So when Betty Krenger delivered a box of Butterfinger Truffles to the door, he was quite delighted!

    The December 2011 issue of Bon Appétit was the source of these absolutely yummy, melt-in-your mouth morsels that include real Butterfinger bars. Yes, he did share!

     By the way, these would be a perfect gift for your favorite Valentine.

Butterfinger Truffles    Makes about 80

10 oz. semisweet chocolate (do not exceed 61% cacao), chopped                              

1 tablespoon unsalted butter

1 cup heavy cream

1½ cups chopped Butterfinger candy bars (about 8 oz.)

4 teaspoons unsweetened cocoa powder

Chopped roasted unsalted peanuts or peanut halves

1. Place chocolate and butter in a medium bowl. Bring cream to a boil in a small

saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.

2. Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.

3. Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves (Betty left some of them plain). Chill until firm.

DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

Adventures in Good Cooking Continues – Date & Nut Cakes

     Rather than number the pages, Duncan Hines numbered the recipes in his original 1939 edition of Adventures in Good Eating and The Art of Carving in the Home. Date and Nut Cakes, recipe #555 came from Ireland’s Rustic Lodge in Gold Beach, Oregon. It is but one of a vast collection of recipes from America’s best restaurants of the times, and it also contains a few recipes from family, friends and, even Duncan himself.

     In the preface of the 2002 edition of Adventures in Good Eating, Louis Hatchett (who also wrote The Man Behind the Cake Mix, a biography about Duncan Hines) reports, “When I interviewed people who owned a copy  . . . they were reluctant to part with it. The copies I had a chance to peruse were markedly worn and had been used extensively. The people I interviewed, all in their 70s and 80s, swore by the book’s recipes. They swooned over its wonders, proclaiming it provided some of the most heavenly mouthfuls that had ever graced the human tongue.”

   I thought these little cakes would be a nice addition to my sampling table when I do my literary program on Duncan Hines. However, rather than make cupcake sized cakes, I used mini muffin tins – even when I cut the recipe in half, it made 40 mini cakes (I used one heaping tablespoon of batter per muffin tin) and baked them for just 15 minutes. My recipe additions are contained in parenthesis.

I let the dates set in the water while
I assembled the rest of the
ingredients (above).
Below --  the addition of baking
soda (and butter) causes the
mixture to foam & turn white

Date and Nut Cakes    Makes 20 cakes

I (8 oz.) package of dates, cut fine

2 cups boiling water

2 tablespoons butter

1 teaspoon (baking) soda

2 eggs—beaten

2 cups (granulated) sugar

3 cups (all-purpose) flour

1 cup walnuts—broken

1 teaspoon vanilla

1.     Pour water over dates.

2.     Add butter and soda to dates.

3.     Blend eggs, sugar and flour; add to above mixture. Stir well.

4.     Fold walnuts and vanilla into mixture and pour into greased muffin tins.

5.     Bake in (preheated) 350° oven for 30 minutes. (Since I had several 

      pans in the oven, I rotated them half way through the baking period. And, since I used mini muffin tins, I baked the cakes for just 15 minutes.)

Other recipes, from Adventures in Good Eating and The Art of Carving in the Home, that are included on our blog:
 * Betty Cass' Brown Sugar Cookies

       * Chocolate Upside Down Cake
       * Fudge Squares
       * Hot Toasted Cheese Hors d’Oeuvres (or Sandwiches)
       * Taffy Tarts
       * Nut Macaroons