If you're having the girls over for tea, cake is always a good idea, but making a full sized cake sometimes makes people go into a calorie panic and they ask you for "just a tiny piece". Well, it's impossible to cut a truly tiny piece, and even more impossible to get that paper thin travesty from the serving spatula to the plate without it falling apart and looking crappy.
Tiny cupcakes are of course a fine option, but even though they are trendy, they might seem a little juvenile for certain gatherings. My suggestion is to dispense with the muffin tin liners and use the large six-muffin pan to bake six small cakes, which can then be cut in half or in quarters to make delicate little pieces of cake, just the right size for a lady-like tea party. Butter and flour the inside of each cup, just as you would a cake pan.
Ingredients:
1 2/3 cup flour
1/2 cup soft butter
1/2 cup sugar
2/3 cup heavy cream
3 eggs
2 teaspoons baking powder
2 teaspoons vanilla
a pinch of cinnamon (just a hint, hardly noticeable)
Mix all of the ingredients together in your mixer on medium speed for two minutes, or by hand for a few minutes longer. Pour batter evenly into the six cups of the pan and bake at 350 degrees for 22-25 minutes, or until just golden brown and cooked. Try not to overcook them. When they are done, pull them out of the oven, wait a few minutes then run a butter knife carefully around the edges of each little cake and remove them from the pan to cool.
For the frosting:
1 1/3 cup powdered sugar
1 teaspoon vanilla
1 tablespoon cream
3 drops red food coloring
1 drop green food coloring
Mix well until fully blended and creamy, then pipe onto each cake to cover the tops.
Try not to eat them all yourself.
There are times when I just have to have bread. Thick and chewy, toasted and buttery, a slice of this blackstrap molasses bread with anise will be yummy to my carb-craving tummy.
Ingredients:
2 cups all-purpose white flour
2 1/4 cups whole wheat flour
2 teaspoons anise seed, plus extra for sprinkling
2 teaspoons cocoa powder
1 teaspoon salt
1/2 cup blackstrap molasses, I like Aunt Patty's
2 tablespoons melted butter or vegetable oil
2 cups warm water
1 packet, or two teaspoons instant yeast
Mix the water, yeast, molasses and oil or butter. Add the flour, anise, cocoa powder and salt and mix well. Knead for one minute, then place in an oiled bowl and cover with plastic wrap. Let it rise at least a half hour, up to one hour. Knead the dough another minute or two, then form into a nice round loaf and sprinkle with more anise seed. Place on a baking pan and put in a warm place until it rises to double it's size. My house is always freezing, so I put it in my oven on the very lowest "warm" setting to rise. Bake at 375 for 50 minutes. Let the bread cool completely before slicing.
Serve this toasted with butter and jam for breakfast with Earl Gray tea, or toasted with good egg salad and a cup of frothy Guinness stout for lunch.
Quick Egg Salad: 6 hard boiled eggs, chopped, 2 heaping tablespoons Best Foods or Hellman's mayonnaise, 1/4 teaspoon white pepper, 1/4 teaspoon celery salt, 2 dashes Tabasco, 1 dash nutmeg, 1 tablespoon grated or finely chopped onion or 1/2 teaspoon onion powder, and a dash of paprika.
