juliespeaks

The unvoiced thoughts and ideas of a septegenarian.

“I WON’T EAT THAT”

on May 17, 2012

I WON’T EAT THAT”

           

            Surely I’m not the only mother whose kids gorged on cookies and pancakes swimming in syrup when they were little and, when they became picky teenagers, was forced to become both a nutritionist and a dietician.  Concious of being a few – I repeat – FEW – pounds overweight, my daughter turned up her nose at sweets of any kind, lived on salads with lemon juice only as dressing and insisted on skim milk

 

One son took pity on the animal world and became a vegetarian.  That required a whole new box of recipes and a search for suitable protein recipes. How did that happen?  He once attended a Jewish summer camp where one activity was to observe the kosher method of slaughtering a cow.  At the end of that summer about a dozen kids returned home as vegetarians.  Needless to say, that insensitive activity was never repeated.

 

From the time he was a toddler his older brother fed anything green on his plate to the dog. His father once told him if he didn’t eat the peas on his plate at dinner, he’d have them for breakfast and if he didn’t eat them for breakfast, he’d have them for lunch. After two days of uneaten peas, Daddy cried “UNCLE.”   In vain, I lived in hope he’d outgrow that. but it t wasn’t until he was close to forty that he stuck his fork into a salad. He is still a meat and potatoes guy. (Yuk)

 

They’re all adults now and all but the vegetarian have left behind those food quirks.  However, they are stick-in-the muds with reference to trying anything  new. They’d be reluctant to taste even one bite of something like paella or spanokapita.  I have no words to describe how much their attitudes toward  food  frustrates me – ME -the food experimentalist.  What I need to do is find a group of food junkies who are game for anything short of worms and crickets.

 

While none of my children have a sweet tooth, they have come to appreciate, and frequently ask for, two cakes I often make.  Both are quick and easy.  Herewith: Bourbon  Pound Cake and Bon Appetite Apple Cake. Either can successfully be made pareve (neither meat nor dairy).

 

BOURBON POUND CAKE (one large cake)

1 pound butter or margarine                              3 C sugar

8 eggs, separated                                              3 C sifted flour

2 t. each vanilla and almond extract                   1/3 C bourbon

½ cup chopped pecans

 

  1. Beat the egg whites until stiff but not dry, gradually adding 1 C of sugar. Transfer to another bowl.
  2. In the mixing bowl – no need to wash it – cream butter/margarine and 2 C sugar until light and fluffy
  3. Add egg yolks one at a time, beating thoroughly after each
  4. Add the flour and the liquid ingredients alternately in thirds.
  5. Fold egg yolk mixture into meringue.
  6. Sprinkle nuts in bottom of a well greased 10” tube pan and  pour in batter.
  7. .Bake at 350 degrees for 1 ½ hours.

 

BON APPETIT APPPLE CAKE – This cake stays moist for days.

Preheat oven to 325.

Mix:     3 ½ C Granny Smith apples chopped

1 ½ C  oil

1 ½ C sugar

½ C brown sugar

3 eggs

 

Add:     3 C flour                                   2 t. cinnamon

1 t. baking soda                        ½ t. nutmeg

1 C chopped walnuts                2 t. vanilla

 

Bake 1 ¾ hours in a greased tube pan.

 

I think credit for this one belongs to Bon Appetite magazine.

 

Post a comment.

 

Julie Rose

Julierose601@gmail.com

 

 

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