Authentic 'Tea Cakes' from 60s-70s recipe?
arlinek
15 years ago
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teresa_nc7
15 years agolast modified: 9 years agoarlinek
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'60's Eats?
Comments (46)thereasific, I even remember the commercial "shake, shake, shake a puddin', puddin' puddin' shake a puddin'". why do I remember that? Darned if I know, LOL. John, I graduated from high school in 1973. In my freshman year the dress code did not allow girls to wear pants, and boys could not have beards, mustaches, sideburns past their earlobe or hair over their collars. No one could wear jeans. Girls' skirts could be one inch above the knee, measured by kneeling on the gym floor and measuring from the floor up. When girls got to wear pants, or anyone got to wear jeans, it was HUGE. (grin) OK, I started high school in 1969 and Mom and Aunt Ronni's Cold Duck days were before that, because I went to work in the submarine joint that year, when I was 14. I worked 60 hours a week and went to school, so there was no time to hang around and watch the Cold Duck drinkers, LOL. It was most probably the late 60s because I was old enough to remember it. Ruthanna, I agree that many of the things on your list still sounds good to me. I never had an avocado until I was well into my 20s, they just weren't available here, and I was 17 before I even heard of McDonald's, we had a Burger Chef, a Dairy Queen and A&W. I also had my first taco sometime in my high school years because a very nice Mexican man and his wife ran a donut shop/taco counter called "Rudy's" Yup, his name was Rudy and her name was Rosa. It sure wasn't Taco Bell, it was real tacos and they made their own sauces, either "hot" or "Ai Yi Yi Yi". LOL I also remember Root Beer Fizzies... I got married in 1974 and we bought half ownership in a bar and grille. I spent a lot of the 70s making grasshoppers, Harvey Wallbangers, sloe gin fizzes, Golden Cadillacs and something called a Velvet Hammer, it was cream de cocoa and Triple Sec, with cream. I don't think Harvey Wallbangers tasted like creamsicles, though, they were orange juice, vodka and galliano. I had a bundt cake recipe that took those ingredients too, the Harvey WallBanger Cake was popular in the 70s, I think. Annie...See MoreChinese Tea Eggs, And Other Food From Your Childhood
Comments (65)I've eaten dim sum in NYC, Boston, Philadelphia, Los Angeles and San Francisco. I was thrilled when a good dim sum restaurant opened in the neighborhood in Denver that has a high proportion of Asian residents, Chinese, Thai, Vietnamese, and Laotian. Our Japanese residents are mostly in the downtown area with Korean citizens living in both areas and in one of the suburbs, there are some very good restaurants in all these areas along with some very good Indian restaurants but good dim sum was lacking for many years until a small family restaurant in the Denver Asian area, there are long waits on the weekend days, Then about two years ago the same family opened a second restaurant, much fancier than the original, about twenty minutes from our home. The dim sum is just as delicious with a greater selection, on carts or to special order from a list, and the restaurant is very beautiful with large round carved dark wood tables as well as smaller rectangular ones, a very large live fish tank you can select from and beautiful etched glass panels dividing the space. I'm sure a lot weddings and special events are held there. A large raised area at the end can hold three round tables for 10 guests each. Not only is the food really good, the atmosphere lovely, but the family has also managed to maintain the same friendly and good service that is at there original location. No tea ggs though, maybe they are not a dim sum dish. But they are still on my to try list. Thanks for telling me about the congee, John, and it's fine that you are not an eggplant fan - I have recipes, just always looking for new ideas. Lee...See MoreTea Bread question
Comments (17)OK, I just had to do it. I made Elery go into the basement and rummage through all the boxes to find his digital scale. As FOAS found, a packed cup of brown sugar weighed 7.89 ounces and an unpacked cup of brown sugar from the same bag weighed only 4.11 ounces. Of course, I never bother to weigh anything and don't own a scale (which is why Elery's was still packed in the basement, because he never uses it either!). My results are consistent enough for my purposes using volume, although my cups do vary in size, one half cup measure is closer to one third cup in another set. I tend to bake/cook by feel and appearance and get more consistent results by adjusting ingredients depending on texture or taste. Wintercat, Westsider is right, you cannot just sub flour for sugar, they are completely different substances. Can you cut the sugar down? Yes, I think you can, but I don't think you can eliminate it completely without replacing it with a viable or similar substitute. I do have a Boston Brown Bread recipe that calls for molasses as the only sweetener and it's lovely and moist, so you might want to try using molasses along with just a bit of sugar, or maple syrup might be nice as a flavor too, even corn syrup or honey. With the tea and the fruit I don't think browning is going to be a huge issue, it's going to be a darker color anyway, not a light colored cake. I tend to just try things and make notes as to what works, what I liked or didn't like about the finished product, I sub things willy nilly while still trying to retain the "science" that makes a final result what it should be, or at least close. What is optimal for one isn't optimal for everyone. We can't all grind our own grain (like Grainlady) or raise their own beef (like me) or have access to produce year round like California or big city markets like New York. "Ideal" depends on our lifestyle, our income level, our location and our interests. Since the OP didn't say there was a problem at all with the cake, other than being too sweet for her taste, I'm assuming the method of measurement isn't an issue and being more precise makes little or no difference. If the cake is too sweet I'd cut the sugar in half, add a good slug of molasses and see how it comes out! Annie...See MoreIf You Were a Newlywed in the 70s...
Comments (68)How did I miss this thread five years ago? I see names of those that I miss seeing here 🙁 My mom and my grandmother were great cooks. I learned from both and we have always eaten well. I grew up eating food cooked from scratch and my grandparents and parents always had gardens. My grandmother loved to can and freeze. She made the most wonderful veggie soup that she canned every year. What I would give to have a bowl of that soup!! I have always cooked the same. In our early years, my grandmother would can green beans and other items for me and we would get together and prepare/freeze corn. The Mr. and I don't always have a garden, and when we do it is usually small but I still buy certain things from the produce store and put up. We do grow tomatoes and I love making pasta sauce and freezing for the coming year. I learned to bake from scratch too. Now that I am retired, I enjoy finding new recipes to try. I really do enjoy cooking!...See Morehubmom
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