delicious thursday
27 05 20103 in a row, it’s like a Christmas miracle or something…
So, my mom has been steadily replacing furniture since my dad died on the 8th. She bought an entertainment center on the day she made funeral arrangements and saw chairs she liked while she was there, so the day after I arrived, we went out to buy those too, and we added the end tables she liked as well. A couch and additional end tables soon followed (and there is talk of a new area rug and new lampshades). This is all shopping she and my dad have been talking about, but the time is NOW, which is good. Couch shopping is apparently suggested for the bereaved and really, anything that removes my dad’s empty chair from the living room is an excellent idea. As a disabled person, my dad spent a great deal of time in his recliner and it is so. incredibly. empty. right now.
Anyway, I’ve distracted myself from the recipe portion of today’s entertainment. The current end tables all sport wide drawers or other storage, the new tables do not, so we’ve been working to find new storage space. My dad inherited his mother’s secretary after she died in1985. It is a beautiful piece of furniture, but it’s been more or less a shrine–my parent’s have added a bit to the things it holds, but nothing was removed. Tonight I suggested we sort Nellie’s things, box the remainder and use the secretary as replacement storage. We’re still negotiating this, but in the meantime have begun to declutter the secretary’s drawers. My mother often claims that I am a good deal like Nellie (ok, maybe she complains). We are both fairly meticulous, we like to iron, and apparently, we shared a mutual love of office supplies and kitschy cookbooks. How ducky of us both! The recipe I share is from a book called “Unusual Old World and American recipes.” It was produced by Nordic Ware, you know, the pots and pans company?
Anyway, this is a gem, and so worth sharing. I present to you, “Sausage Cake!”
- 1 pound pork sausage
- 1 1/2 cups packed brown sugar
- 1 1/2 cups white sugar
- 2 eggs, beaten
- 3 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1 cup cold, strong, brewed coffee
- 1 cup raisins
- 1 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
- In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well.
- In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
- Stir baking soda into coffee.
- Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
- Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.
Tell me that doesn’t sound tasty and direct from the Old World?
Bon Apetit!
Categories : Friends&Family, blog folly, dinner bell DING








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