Letter from the Editor: November 2009

I can’t say that visions of sugar plums are dancing in my head quite yet (it is only November) but with Thanksgiving and Christmas just around the corner, it does seem that desserts are on many people’s minds and plates.  They are certainly permeating our activities at the Southern Food and Beverage Museum lately.  NOLA Pastry, a philanthropic group of professional pastry chefs, has been holding its organizational meetings at SoFAB.  Plans are set for David Guas’ dessert party at SoFAB, celebrating the release of his new book, DamGoodSweet.  The Big Read NOLA, sponsored by the Southern Food and Beverage Museum, just held a cake and pie contest.  Later this month, our Culinary Club for Teens will enjoy a special presentation by Robert Plouffe, the Executive Pastry Chef for the Roosevelt Hotel in New Orleans.  The human tendency toward sweet tastes began with fruit.  As the sweet satsumas begin to ripen, DISH book club marks the season with a book about citrus, Oranges. Of even bigger note, the book club will now meet in locations around town that seem relevant to the featured book.  This month’s meeting takes place at La Playa with Greg Surrey of Surrey’s Juice Bar.   So, in honor of the sweet season, we celebrate sweet stuff in this issue of the SoFAB Monthly.


Send us your favorite family dessert recipe!  stephanie (AT) southernfood (DOT) org


Stephanie Jane Carter, Editor


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2 Responses to “Letter from the Editor: November 2009”

  1. Randi L. Levin Says:

    Dear all at SFB,

    In celebration of “Cake Wrecks” I admit being located high above the ocean, 8100 feet to be exact I produce alot of ‘Cake Wrecks’ while developing new recipes to share. The cake may sink, or it may be too dry and crumbly, and lastly it might just be a total diaster or a luscious creation.

    Fortunately I inherited an ancient little metal box from my Grandmother. Inside I continue to find mouth watering delights, including recipes that are over 100 years old, as these were my Great Grandmother’s. While the times were much simpler long ago, people cherished what they had and rarely let food (or much of anything else) go to waste.

    Fortunately, I found a simple recipe relative to dealing with ‘Cake Wrecks’.
    THus please allow me this opportunity to share it with you. By the way, the only difference in baking it from up here, to down below is a couple less minutes in the oven. But then as all good cooks know, ypu must always check the product for doneness prior to removing from the oven or stove.

    Here you go, ENJOY!

    Great Grandmother’s Cake Crumb Pudding

    Preheat oven to 350 degrees Fahrenheit

    6 tablespoons butter
    1/2 cup sugar
    1 extra large egg or 2 medium eggs
    1/2 cup buttermilk mixed with 1/2 teaspoon baking soda
    2/3 cup raisins, dark and golden combined
    1/2 cup pecans
    1/2 cup Karo syrup or molasses
    1/4 cup flour
    1 teaspoon cinnamon
    2 cups old cake crumbs (break the fresh cake into pieces and allow them to dry out in open air and then break them up somemore)

    1. Cream together the butter and sugar, then add the egg and stir until combined.
    Mix the baking soda into the buttermilk and let sit for 1-2 minutes.
    2. Stir the buttermilk into the sugar mixture, add the raisins and nuts, stir and add the flour and spices. Mix this all up and stir in the cake crumbs.
    3. Grease a 2 quart casserole dish, pour the mixture into the dish, cover with the lid and bake for 15 minutes, then remove the lid and bake for an additional 15-18 minutes. Serve hot with milk or cream, or refrigerate until serving.

    Randi/The Muffin Lady

  2. November 2009 | Southern Food and Beverage Museum Says:

    […] Tags: Editor’s Letter, Robert Plouffe, Roosevelt Hotel, Stephanie Jane Carter Posted in Letter from the Editor | 1 Comment » […]

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