American food and Recipes.

[TIGGYWINKLE]

Hi from North Carolina. Besides having a wonderful time, I am also enjoying my special treats over here. I'm sure you can get Libbys Pumpkin Puree in the U.K. Had amazing Pretzels in Amish Country, that I am dying to try out, and going to make root beer. All the homemade preserves and cakes in Amish Country are amazing. Have some great recipes to try, and will post them after I try them.

[sunflower]

Hi Tiggywinkle, So glad you are having a wonderful time. Years ago when I was a teenager, an American lady made us the most delicous cake ever. I have searched in vain and experimented over the years to reproduce the cake, but no success. The cake, when cut was almost white inside and was very moist and light. It had some sort of topping, and we ate it with a fork. I would just love to know how they get their cakes so soft, moist and light as well as keeping the flavour. If you come accross the answer I would love to hear it. Lookng forward to reading your recipes.

[Oola]

In my humble experience (my cakes were legendary at work), 3 eggs to make a sponge cake is a great way to get moist but fluffy cake.

[Rustic Pumpkin]

Tiggy, you can get Libby's pumpkin here, if you can afford it. It is in some branches of John Lewis for £3.50 a tin, and on ebay 3 tins for £10 + £5 postage. How many can you carry in your luggage?:D

[Rustic Pumpkin]

Sunflower, I don't want to be a bubble burster, but you'd be surprised how many American cakes come out of a packet! My best ever white cake was a la Betty Crocker! Light, fluffy, moist, perfect, and I have never been able to recreate it no matter how hard I try.

[keepersdaughter]

Rustic is right, in my experience most US housewives consider 'homemade' comes out of a box, but you 'make it' at home as opposed to buying the finished product from a shop from a shop. Being a NTN I prefer to make everything 'from scratch' as they say here. I've found using cake flour gives a good result for cakes. I can can practically guarantee your cake was from a box Sunflower. Was it Angel Food cake by any chance?. That's make with egg whites. If you can remember the topping I'll try ad figure out what or was (or I can send you a box of Betty Crocker or Duncan Hines :D)

[Rustic Pumpkin]

Keepers, here I go again! As if it isn't enough having Tiggy in America, and my re-living my past vicariosly through her, now I am reminded of Duncan Hines! Then there is Pillsbury! I suffered enough with Nigella reminding me of Old Bay Seasoning! I am struggling to recreate it from paprika, celery salt and the like, but not quite getting it. My Dahling Cousin (who I love dearly) is bringing me some at Christmas. As well as Libby's Pumpkin and goodness only knows what else! Thank goodness Old El Passo crossed The Pond!

[keepersdaughter]

Rustic, if you ever need any Old Bay just let me know and I put one in the post, I'd offer the same for Libby's but I think the can would be too heavy.

[TIGGYWINKLE]

Rustic, I agree with you about the Betty Crocker mixes. They are great. I too, think you are talking about Angel Pound Cake blossom. Here are 2 great sites for your favourite American dishes:www.recipesecrets.net, and www.copycatrecipes.com. I had great clam chowder the other night, and wonderful scallops and prawn kebabs tonight. Think by now I've had most of my favourite things, and going to stop eating like a horse. The helpings are far too big over here. Will post some nice recipes when I get home. The tins of libby's Pumpkin are so heavy. I have 2 at home, and think I should be able to find it somewhere in Dublin. Used to have no problem getting it. TIGGYWINKLE X

[buecherwurm]

Rustic, have you ever tried Sarah Lee's chocolate cake? It is sooooo delicious. Also Peppridge Farm cookies came to mind last night. (Not so sure about the spelling in both cases)
I wouldn't mind having a nice clam chowder every once in a while. When we were living in America we loved to go to a very simple seefood restaurant where they served lobsters. Delicious!!!!!!!!!!!! and not very expensive. Haven't had one since that time. Lobsters are too expensive here, unfortunately.

[buecherwurm]

Just thought of another delicious chocolate cake we used to buy. I think it was made by a company called "Entenmann". It was in a square white box with the company's name in blue print. Wonder if they still make it. It was really tasty with a thick chocolate coating. Have any of you tasted it?

[keepersdaughter]

Entemann still makes cakes Buecherwurm, I haven't tried the chocolate one but used to occasionally buy the cinnamon breakfast one which is rather tasty.

[Oola]

We used to love Entenmann's Carrot Cake - brings back memories from my childhood, that does! I'm a bit funny about buying cakes now though, always have to check whether they use battery eggs or not. If there's no mention of free range egg, I don't buy.

[keepersdaughter]

Buecherwurm I just got back from the supermarket. I had a look at the Entenmann section; was it Chocolate Fudge Cake by any chance? - it has a very thick fudgy topping. I feel quite proud of myself - I just looked then walked on by. :)

[Shelli]

mmm entenmann cakes - the carrot is a thing of beauty and so is the chocolate fudge

must be nearly teatime surely !!

[buecherwurm]

Hi keepers, that's the cake I mean. If ever you want to spoil yourself you should buy it. It's (or was) really delicious. I also remember the cinnamon cake, very nice too. When in a good mood I now make cinnamon swirl loaves from my Crisco cooking book. If you can't have the real thing you have to substitue.........

[buecherwurm]

Hi sunflower,
I found this cake in my "Crisco"cookbook. Crisco is an American vegetable shortening; it's completely white.
2 3/4 cake flour
1 2/3 cups sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2/3 cup Crisco
5 egg whites
1/3 cup milk
1 teaspoon vanilla
In mixing bowl combine flour, sugar, baking powder, and salt. Add the 1 cup milk and the Crisco. Beat vigorously by hand or at medium speed of electric mixer for 2 minutes. Add egg whites, the 1/3 cup milk, and the vanilla. Beat for 2 minutes more. Pour batter into 2 greased and floured 9x1 1/2-inch layer pans. Bake at 350 degrees for 35 minutes. Or bake 35 to 40 minutes in two 8x1 1/2-inch or a 13x9x2-inch pan.

I don't know how this cake tastes. Have never made it. But it should be almost white as it doesn't have any butter or egg yokes in it.

[Rustic Pumpkin]

They had Entenmann's cakes in Morrison's last year. The chocolate one with chocolate fudgey icing is grand served with sliced, sugared strawberries (gone real juicy) and a scoop of 'best' vanilla ice cream or a ladle of cream (clotted or double for preference) or creme fraiche.

There was a divine brand of ice cream and I can't remember the name now. My favourite was strawberry as it was made with real strawberry pieces.

When I couldn't get Crisco any longer I used Trex but it isn't quite as good somehow. I did find Crisco in John Lewis once.

[Rustic Pumpkin]

HERSHEY'S KISSES!!!!!!!!!!!!!!!!!!!!!!!!!!!!









searching for a heart shaped icon!

[buecherwurm]

Hi Rustic,
Do you mean Baskin Robbin's ice cream? I loved their maple walnut.
Hershey had a chocolate bar that was quite delicious. Dark chocolate and very thin, not bigger than about 5 x 10 cm.
I once (in the 70s) visited the Hershey's factory. Very nice........

Oh, I forgot to mention. The cake above is called "Silver Cake"

[Rustic Pumpkin]

No, it wasn't Baskin Robbins. It was available in the supermarket. Came in a big, rectangular cardboard box container. It had a single name, like Boden, but it wasn't Boden I don't think.

[Cheryl]

Breyer's Ice Cream perhaps?????

c.

[Rustic Pumpkin]

Hurrah, Cheryl, spot on! It was Breyer's. The best strawberry ice cream I've tasted. Apart from homemade that is.

[RebPax]

Has anyone seen the film Waitress? It's about a lady who makes pies (and a lot of other stuff, but the pies are pretty central-at least to me). They're exactly what i picture American food to be. You'll just have to watch it to see what I mean.

[keepersdaughter]

Hi RePax, I've seen the movie too she bakes the most amazing pies. American food is so diverse it's really hard to know where to start, like the country itself which, unless you've travelled around, is hard to comprehend how really large it is. Also, made up of so many cultures too.

[RebPax]

Yes I'm sure it is, I've only ever been to New York, but made sure I sampled as much of the lovely and diverse food as possible. I was surprised when I discovered soul food. There was a lot I couldn't eat, as a vegan, but there were piles of veggies and the rest looked amazing. So hearty. I'd love to do some more travelling in North America and discover more of the gems out there. Oh I just made myself hungry again...

[RebPax]

I found a great website with online collections of a huge amount of old American cookbooks. Take a look http://digital.lib.msu.edu/projects/cookbooks/index.html