CHOCOLATE DOESN’T BELONG IN MUFFINS? TRY THESE BANANA CHOCO/CHIP DELIGHTS!

That would be me—the lady who says that chocolate has no business floating around in muffins (which I have mostly considered to be breakfast or coffee-break/teatime fare). If you’re a Baby Boomer like me, you might recall the old Bill Cosby routine wherein Cosby is making breakfast for his kids and they want chocolate cake, so that’s what he’s gonna give ’em! Our son Adrian loved that skit (might even have heard it live at the Proctor’s when we took him to see the comedian perform – can’t recall which routines included in the act!), What made it funny was the fact that, two or three decades ago, no one considered chocolate as appropriate on any kind of early morning menu. Who but a father who was not used to pulling together a real meal would even consider dishing it out to his kids? I tend to think chocolate started to sneak into the rise ‘n’ shine food group with the intro by Dunkin’ Donuts’ of their Boston Cream filled donuts. Even I wasn’t immune to those…

But getting back to my kitchen, where three bananas dangled from the “banana hook” on my kitchen counter, already more ripe than I prefer unless mixed into something bake-worthy. And I wanted to make just one more thing to bring to that chili/bake sale at Kristen’s workplace. So I scanned the dessert/baking cookbook shelves and wound up pulling down the Moosewood Restaurant Book of Desserts by the Moosewood Collective (Clarkson Potter Publishers/Random House, 1997), probably because I have a special love for Moosewood, which I’ve written about on this blog. (I’m not the only Moosewood lover either. Check out a seven-page article, “40 Years of Moosewood!” by Jamie Stringfellow in the November/December 2012 issue of Spirituality & Health magazine, in which it is noted that Bon Appétit named the restaurant as “one of the 13 most influential restaurants of the 20th century.”)

In the long run, the muffins I created changed out or added something like six or seven new or slightly revised ingredients, so it’s not their recipe at all. It was the inspiration that I needed, however, and it worked. If you need a run-through of differences: butter instead of oil; added yogurt; split brown sugar between light and dark; reduced flour amount and added almond meal; added cinnamon; cut vanilla extract in half to add in almond extract; added mini-chocolate chips.

These were heavenly. Bill and I split one. One was packed into the thermal bag with Kristen’s chili & cornbread lunch & cookies (necessary because, otherwise, she is so busy with aspects of the sale/raffle, sometimes all the food is sold before she gets any lunch!). That left eight for the sale. Don’t know who bought them, but I’d be willing to bet they didn’t last long!

MARILYN’S BANANA CHOCO-CHIP MUFFINS
Yields 10 large Muffins

Ingredients

  • ½ cup butter, softened
  • 2½ tablespoons plain Greek yogurt (I used 2%)
  • 1 cup brown sugar (I used a combo of light & dark brown sugars)
  • 2 eggs
  • 3 large ripe bananas, mashed
  • 1½ cup unbleached all purpose flour
  • ¾ cup almond meal
  • 1 teaspoon Roasted Saigon cinnamon (plain ol’ cinnamon will work too)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (table salt or fine-ground sea salt)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • ½ to ¾ cup mini semisweet chocolate chips

Process

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease jumbo muffin tin or insert paper liners.
  3. In a large bowl, beat butter, yogurt, sugar, eggs and bananas until well blended.
  4. In a separate bowl, sift together flour, almond meal, cinnamon, baking powder, baking soda and salt. (If tiniest bit of almond meal doesn’t go through sifter – we’re talking something like no more than “a pinch” – it’s okay to turn sifter over and dump into bowl.)
  5. Fold dry ingredients into wet, using quick strokes and being careful not to overmix.
  6. Gently stir in extracts.
  7. Fold in chocolate chips.
  8. Spoon batter into prepared muffin tin.
  9. Bake for 25-30 minutes, or until cake tester or butter knife comes out clean when inserted into muffin.
  10. Turn muffins out of tin within first five minutes of removal from oven. Cool on a rack.
Advertisements

Poetry, WriterFriends & Cupcakes – Celebrating WomanWords’ 15th Birthday at Caffè Lena

There’s been no time to add recipes to this blog since March 26th. I’ve been baking cupcakes and freezing them. Creating decorations to adorn them. Drawing up the “WomanWords program” for our Feature appearance at Caffè Lena’s open poetry mic (and printing it). Pulling together what items needed to accompany me to the event (tablecloth, printed lists of ingredients for all four kinds of cupcakes, napkins, etc.). Thawing the three sets of cupcakes that were frozen. Researching how I might transform a regular cupcake recipe into a gluten-free one; then making and baking the gluten-free cupcakes early in the morning of the reading. Making all the frostings/icing and then topping all the tasty cakes during that same morning.

Oh yeah – then I had to figure out what I might read too.

It all came together: Wednesday night, April 4th, was a wonderful evening of sharing words and enjoying cupcakes at the bargain price of $1.00 each – all proceeds going to Caffè Lena. I don’t know how much additional open mic income it brought them, but I made sure we wouldn’t run out of cupcakes during the evening. I planned for, and delivered, extra – keeping some home for us and expecting that any excess would travel home with our daughter Kristen (one of the readers), to take to her officemates next day. There were even two gluten-free options for those who can’t do gluten, since Leslie Neustadt baked g-free, semi-homemade, carrot cupcakes topped with dashes of sugar.

There’s something quite awesome about being on the same stage of a musical institution where people like Bob Dylan, Arlo Guthrie, Don McLean, Ani DiFranco and many other music icons once performed – especially when I don’t play a musical instrument and, although I can carry a tune most of the time, I certainly can’t aspire to a recording or music-writing career. Lena’s is the oldest, continuously-operating coffeehouse in the United States, and it’s a credit to all who work to keep it running that this historic site remains “a place to experience” in Saratoga Springs, NY. The Caffè Lena Open Mic, hosted monthly by poet Carol Graser, is just one of many cultural offerings that can be enjoyed at Lena’s nowadays. I was honored when, several months ago, Carol invited WomanWords to be the Feature at a future open mic, and so happy that she liked the idea of scheduling it in April to coincide with our 15th birthday (“birth” not anniversary, because women birth… including words and other forms of creativity!).

**********
For those who don’t know about the WomanWords Collective: here, in part, is what I wrote on our now-outdated website years ago (which AlbanyPoets so generously hosted):

Statement of Purpose:

  • To rekindle our Creative Fire
  • To tell our stories
  • To encourage others to tell their stories
  • To empower ourselves and each other

WomanWords—the History:

The WomanWords Collective began as WomanWords, a small writing group meeting in Colonie, NY (a suburb of Albany) at the Mandala Center for Creative Wellness in April 1997. WomanWords was a direct result of founder/facilitator Marilyn Zembo Day’s desire to duplicate the magical inspiration she’d experienced at two summer conferences of the International Women’s Writing Guild (IWWG) on the Skidmore College campus in Saratoga, NY.

Leaving the Skidmore conference in 1995, Marilyn felt empowered, enthusiastic, inspired to write and create. By November or December of the same year, she wondered what had happened to all that spirit. Returning to the conference in 1996, she realized what she required to keep the energy flowing: a continuing network of supportive women such as she’d discovered at the IWWG event. As she departed Skidmore, she vowed to either find a writers’ group that met her needs or, if she wasn’t successful in her search, to create one.

During the winter of 1996-97, Marilyn contacted then-IWWG Director Hannelore Hahn to request a “zip code” list of IWWG members in the area for use as a one-time mailing list, and she also brought flyers around to local libraries and bookstores to solicit membership. A dozen women showed up for the first session, and WomanWords has been going strong ever since. Over the years, meeting schedules changed to accommodate the ebb and flow of both the numbers and schedules of participants, as well as Marilyn’s schedule. When Mandala Center closed in 2002, the meeting place also had to change. But always it was clear that the alchemy of a web of supportive, creative women was critical.

It wasn’t until WomanWords was asked to read as a “collective” at a local open mic in Albany in late Spring 2003 that Marilyn realized this was truly what WomanWords had become (thank you, Don Levy, for helping to better describe the entity into which WomanWords has grown!). No longer simply a small writing group, WomanWords has expanded to include a myriad of other activities, with [hundreds of women] having attended various events and many more receiving the e-newsletter, locally and across the country (and into other countries as well). [There have been workshops, retreats, writing weekends, readings, an open mic series, publications and more. Click here if you’d like to see photos of some activities on the old website.]

Today, we no longer meet monthly. I plan a few “special events” under the auspices of WomanWords each year, sometimes to benefit some place or organization like Still Point Interfaith Retreat Center (where most events are held), always with the goal of offering a safe, creative space for women who want to tell their stories, to write.

As for our most recent “event” – at Carol’s wonderful open mic – here’s that “story” in a few of the pictures:

Carol, our host

Marilyn

Leslie

Kelly

Mary

Kristen

Kittie

Lesley

Judith

The WW Readers at Caffe Lena - wish there was time for all my WomenWriter friends to have been readers!

**********

So we had something to celebrate. What better way than with words and cupcakes!?!

I wasn’t so much “into” cupcakes until Kristen began to make them for parties at her workplace. Then it turned out that both she and her brother, our son, Adrian, both “got into” cupcakes. So I baked a few… and later a few more… and now I love the idea that there are so many ways to vary them, to enrich – and other people love them too! There are even cupcake “wars” on Food Network. And it’s not so unusual any more for a bridal couple to opt for a huge display of wedding cupcakes rather than a many-tiered cake at their reception. Cupcakes are “in” (although now Kristen has gone on to creating “cakepops” – which tend to be too sweet for me when made with all the frosting that hold thems together in many of the recipes).

I’m not going to attempt to include recipes for all the Caffè Lena cupcakes in one posting. Right now I’ll provide the recipe for my favorite of the batch, Banana-Walnut Cupcakes. Let me herewith confess that, as I recuperated yesterday from the previous evening’s festivities (and the preceding preparations for it), I managed to indulge in three of those delicious delights (breakfast, lunch and dinner desserts – oh, all right, the breakfast one WAS breakfast in total, but then it’s kind of a muffin, only smaller, right?). Maybe I’m confessing but I’m not feeling guilty at all. Worth every calorie.

So here’s the recipe, including frosting/icing. It originated with 500 Cupcakes: The Only Cupcake Compendium You’ll Ever Need by Fergal Connolly (Sellers Publishing Inc., 2005), coming into its/my own with a few changes, including switching-out the margarine for butter, and adding an egg plus some cinnamon. Tomorrow (or very soon): I’ll fill you in on the frosting I whipped up for those Heavenly Cupcakes in my last post. After that, the other two.

 

BANANA-WALNUT CUPCAKES
Yields about 18 cupcakes

Ingredients

  • 1¾ cups mashed bananas
  • ¾ cup packed light brown sugar
  • ¼ cup honey (I used orange blossom honey)
  • 4 tablespoons butter, melted
  • 1 egg, lightly beaten
  • 2 cups self-rising flour
  • 1 tsp. baking powder
  • ½ tsp. cinnamon (I use Saigon Cinnamon)
  • Pinch of salt
  • ¾ cups roughly chopped walnuts

Process

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place paper baking cups into regular cupcake tins. If not using paper baking cups, lightly grease and flour each cupcake slot.
  3. In a large bowl, combine bananas, brown sugar, honey and butter. Beat with an electric mixer until well blended.
  4. Add the lightly-beaten egg to banana mixture. Beat well into mix.
  5. Slowly add flour, baking powder, cinnamon and salt. Mix well.
  6. Fold in chopped walnuts.
  7. Spoon batter into individual cups in the cupcake tin, to about 2/3 or ¾ full.
  8. Bake for 20-22 minutes or until a wooden toothpick stuck in the center comes out clean (tops will “bounce back” when touched gently).
  9. Remove pans from over and place on wire racks or trivets. Allow to cool for 5 minutes.
  10. Remove cupcakes from pans and place on racks.
  11. Allow to cool completely before frosting or freezing.

(If freezing, wrap each cupcake individually in plastic wrap, making sure to get out all air. When thawing later on (preferably no later than a month beyond baking date), remove plastic wrap as soon as taken out of freezer to avoid a gummy outer texture on tops – especially if you’re not going to frost them, or if simply sifting confectioners’ sugar on top.)

WALNUT FROSTING
for Banana-Walnut Cupcakes – more than enough for all of them!

Ingredients

  • 4 ounces cream cheese, softened
  • 2 to 3 cups confectioners’ sugar (start with 2 cups, add as needed to thicken)
  • 1 teaspoon vanilla powder (can use extract, if preferred)
  • 1 cup ground walnuts (or more, if you prefer)
  • 2 to 4 tablespoons milk (I use 2%, and sometimes I need more than 4 tblsps of it!)
  • walnut halves for center-top of each frosting cupcake

Process

  1. Add cream cheese, confectioners’ sugar and vanilla to a large bowls, beating to a creamy consistency – ADDING a tablespoon or two of milk as needed, to make it creamier (but not liquid-like!). Or perhaps you’ll need more sugar – for a sturdier consistency.
  2. When the frosting has reached the consistency preferred for topping cupcakes, beat in the ground walnuts.
  3. Frost cupcakes.
  4. Center a walnut-half on top of the cookie (it helps identify the kind of cookie too, should you be offering a variety!)

Brown Sugar Banana Bread & “Back in the Day” with Uncle Arch

I didn’t need another cookbook. But then I was in the grocery store earlier this week, scanning through the cooking magazines. I’d already bought (or received via subscription), and read or perused, all my favorites for the month; so I was hoping that some articles or recipes in a less-familiar (to me) mag would catch my eye enough to warrant a closer read at home. A large illustration in Taste of the South did just that – it was the cover of The Back in the Day Bakery Cookbook: More Than 100 Recipes from the Best Little Bakery in the South.

I knew I’d seen it at Barne’s & Noble, maybe even opened it up to a few pages. How could I not? Its authors, Savannah bakery owners Cheryl Day and Griffith Day, adorn the cover. They stand in front of shelves painted a bright blue stationed against an old brick wall painted white, its tiers holding all sorts of bakery paraphernalia and a few cakes. Everything about them is down-home looking, casual and comfortable. He sports tan big-pocketed shorts, a beige/brown plaid shirt and sneakers. She’s in an old-fashioned, red-polka-dots-on-white, short-sleeved dress, with a bit of a dainty feathered or flowered adornment atop her curly-topped head, and dark ballerina-type shoes. A blue apron that I wouldn’t necessarily accessorize with that outfit seems to work exactly right for Cheryl. She balances, waitress-style, a tray of what look like extra-huge cookies. And they aren’t just smiling – they’re laughing!

As I read a bit of the Q&A-formatted article, which highlights the cookbook, a few other things heightened my interest. Number One: their bakery/café is located in Savannah, Georgia, a city I’ve only enjoyed once but could grow to love. Unfortunately, we were driving north from Florida, from visiting various relatives, so we couldn’t stay longer than two overnights – and it happened to be a cold January for the South in 2009 (ok, comparatively speaking, it wasn’t so cold since our adult kids had been through a couple of not-so-great snowstorms during our absence). Still, we toured parts of the city (gorgeous architecture, great history) and managed to stumble across Food Network celebrity Paula Deen’s restaurant, The Lady and Sons. We’d already eaten a yummy lunch at a little café downtown and didn’t plan to go inside, but the hostess happened to mention that we could Just Do Dessert – and that they happened to bake the best pecan pie in the South. Bill had to test out that boast since he loves pecan pie. We did coffee with our pies, Bill nodding happily through his perfect pecan snack, as well as scarfing down what I couldn’t finish of the huge portion of key lime pie I’d ordered!

I also loved the description of the Back in the Day bakery. Homey, a neighborhood place where people gather, a true community deliberately sought by its founders. It doesn’t sound like just southern hospitality – it smacks of “the olden days” when such places existed in neighborhoods everywhere in this country, when fast-food and chain restaurants hadn’t taken over our eating habits and computer screens weren’t our primary source of social networking.

And the recipes! Reviewing the recipe for Chocolate Heaven Cake in Taste of the South convinced me that this cookbook deserved a closer viewing, and that’s just what I did next time I was in a bookstore. I bought it. And the very next day, before I’d even checked out any recipes beyond their Brown Sugar Banana Bread on page 45, I was spending the morning (yesterday) baking the absolute best banana bread I’d ever made, maybe the best I’d ever even tasted! (Of course, I did slightly modify Back in the Day’s bread, creating my own rendition – because that’s what I do, that’s creativity.) I sent three slices over to our daughter Kristen’s apartment for her to enjoy when she got home from work (via Bill, when he went out to run errands), along with some chicken soup made the day before. That evening, she let us know that she’d devoured two of the three slices and gave it a rating of “awesome.”

There’s also something about the expression, Back in the Day…, that got to me. Cheryl Day and Griffith Day didn’t, as you might think, choose it for its nostalgic twist. They liked a different “twist” about it – the play on their last name! Well, we share the last name, but I hadn’t looked at the authors’ names on the book until I read about how they picked it out. I was lost in the nostalgia instead.

Right to left: Aunt Pat (in back), Aunt Dot w/cuz Diane on lap, Grandma Boyd, Uncle Doug (standing), Aunt Pat’s mom & brother, maybe brother’s wife, Uncle Arch (far right)

Back in the Daytweaks memories of the past, of long-gone simpler times. This morning, for example, having spent a good deal of yesterday finishing the two-page “bio” of my Uncle Doug for the “Honor a Vet” ceremony mentioned in my last blogpost, family was on my mind – and for some reason the expression made me think of my Uncle Arch, who wasbriefly mentioned in yesterday’s writing. I imagined him beginning one of his stories with Back in the day..., continuing on with a tale that might be factual, or bear a tidbit of fact, but surely was spun into a fantasy of his own making.

Everyone loved Uncle Arch (real name Archibald, but he’d never tell you that!). He was funny and fun-loving, generous, and quite handsome (as were all the Boyd boys). He could also be unpredictable. My father decided early in his acquaintance with this brother-in-law that he probably ought not to go drinking with him too often – leastwise not unless they were on foot. Mom told me that the first time they did that, “Arch was driving and your father found himself on the road to Kingston or Poughkeepsie or some point far south of Albany, never getting home until the wee hours of the morning!” Dad didn’t drive, so he had no choice but to go along.Two of my funniest memories of my uncle:

Front: Aunt Ann, Uncle Arch; my mom, Dolly. Back: Uncle Doug, Aunt Pat, Aunt Naomi, Walt. (Sometime in the late 1980s?)

When my Aunt Naomi was surprised with a 60th birthday party by her four adult children many years back, Uncle Arch wasn’t present during the “surprising” part but showed up about an hour late. Everyone was saying, “Where’s Arch? Isn’t he coming?” By this time in her life, Aunt Naomi’s husband (Uncle Corley) has passed away but I can’t remember if she was already seeing Walt yet (they would marry sometime later). What I do recall is that there were several people present who did not know Uncle Arch, or not as well as we did, and some of them were Walt’s relatives – so when he walked into the hall, wearing all black duds with a priest’s collar at his neck, many didn’t know he wasn’t some Catholic Father come to bless Naomi! He walked about for a little while, making the sign of the cross and some sorts of holy conversation while those who knew him were in stitches, some with eyes watering from laughter. He definitely livened up the place.

Our yard circa 1989. Brother George, cousin David (sole surviving son of Uncle Arch), Uncle Arch, George’s first wife Sharon, George & Sharon’s son Matt.

Another time – on a visit to their home in Perth, NY (outside Amsterdam) – Bill, our two kids and my mother made the 40-minute trip to see Aunt Ann and Uncle Arch. Adrian, our son, was at that early teen stage where he preferred to be with his friends at home rather than “old” family people, so normally he’d rather not join us when we attended many family events. But he loved Uncle Arch in the same way and for the same reasons my brothers, cousins and I always did. You never knew what to expect from him, but it would often be fun. As we sat in the yard in front of their A-frame, talking about the vegetable garden, Adrian fiddling with an antique wooden mousetrap that my uncle had found somewhere and brought home (totally not humane as it had a trap door that dropped the poor creature to a drowning demise), something about the conversation caught Ade’s attention. Maybe Uncle Arch was testing to see if Ade was listening when he mentioned weird noises out back at night, near the garden. Pretty soon, noting Adrian caught up in the tale, he embellished the story with a spaceship, flashing lights, aliens and an invitation to go for a ride. At that point, we all knew he was BSing us. Adrian grinned back at his great-uncle’s shit-eating grin (you know, like that grin Steve McQueen would flash in The Great Escape, as he strut back into the POW camp, his escape attempt foiled by the Nazis?). Give Uncle Arch a prompt like, It was a dark and stormy night… and off he’d go!

That was Uncle Arch, joke-teller, house painter, Navy war veteran, movie-star good looks, lover of beer and stories. My favorite. Who might’ve started a story with Back in the day… and, on occasions when he pondered some sad or horrific event, would simply say, It don’t make..., leaving off that last word, sense… because sometimes it just doesn’t sense. Especially not the loss of two sons before they even reached middle-age (one murdered, one struck by a car), nor the disabling of their third son and last surviving child. Yet his love of life never faltered, nor his and Aunt Ann’s generous and loving care of their last-surviving son and their grandchildren. Aunt Ann still lives in that A-frame with several of them.

So here’s what I did differently from Back in the Day’s version of banana cake (It was a warm and cozy kitchen… can be your prompt for today):

To start with, I don’t own the prescribed 9” x 5” loaf pan. In my overcrowded baking pans & equipment space (a pull-out shelf over the wall oven, which I don’t dare pull out for fear of several metal objects clattering to the floor below), I could locate a much larger loaf pan (its length measures 9½ inches), a smaller one, and several mini-loafers. I chose the smaller one, 8½” x 4½” x 2¾”, and then buttered up a small ramekin to fill along with the loaf pan (which very nicely provided me with a “sampler” to share with Bill while the larger one cooled). The recipe below, however, is written for the 9 x 5 pan since that’s the amount of batter it will make.

I didn’t put my oven rack on in the bottom of one-third of the oven; I just forgot. It was in the center. Perhaps that might be why my loaf took a little longer to bake. Or not.

The next revision was out of necessity: it turned out I only had ½ cup of light brown sugar but, luckily, an unopened bag of brown sugar sat in the same plastic container on the lazy-susan under the counter. I adjusted the ¾ cup in the original recipe to reflect what I already had.

I love that the original recipe uses mace, an ingredient that I’d found difficult to locate in larger markets around here for a while (all of a sudden, at least Hannaford carries small containers of it now!) – but I reduced the mace, cutting it in half, and then added nutmeg to the mix.

Once I’d mashed up the bananas, I decided to zip a bit of lemon juice on them to stave off the browning while I followed through on the rest of the prep work of gathering together my ingredients (in case you didn’t already know, this is called mis en place).

Back in the Day uses vanilla extract, which would be perfectly fine, but I decided to add vanilla powder instead. I figured the little bit of lemon juice would balance out the loss of a teaspoon of the liquid extract. I hoped adding of lemon, an acidic ingredient, wouldn’t throw off the balance of overall ingredients required for good baking results.

I opted not to add an optional brown sugar sprinkling on top. Good decision – it was plenty sweet enough!

THE VERY BEST BROWN SUGAR BANANA BREAD EVER
Yields One (1) 9-inch loaf

Ingredients:

  • 2 cups unbleached all-purpose flour
  • ½ cup light brown sugar
  • ¼ cup dark brown sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt (or table salt will do)
  • ½ teaspoon ground mace
  • ½ teaspoon fresh ground nutmeg
  • ½ teaspoon Roasted Saigon Cinnamon (regular cinnamon is okay; I use Roasted Saigon variation because of deeper, richer flavor)
  • ¼ cups pecans, toasted then chopped (If you’ve never toasted nuts before, here’s a basic how-to for all three methods; I like either stovetop or oven method.)
  • 1 ½ cups well-mashed, ripe bananas (I had 2 very ripe and 2 just-over-the-green stage of the fruit, about medium sized, that worked out well.)
  • a squirt or two of lemon juice
  • ¼ cup sour cream
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon of vanilla powder

Process:

  1. Lightly grease a 9” x 5” loaf pan with butter or vegetable oil spray. Line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, brown sugars, baking soda, salt, mace, nutmeg, cinnamon and pecans. Set aside.
  3. In a medium bowl, mix together the mashed bananas, sour cream eggs, butter and vanilla powder with a wooden spoon.
  4. Fold the banana mixture into the flour mix until just combined.
  5. Scrape the batter into the prepared loaf pan, spreading evenly across the top.
  6. Bake for 50 to 60 minutes, or until loaf is golden brown and a cake tester inserted into the center comes out clean. (NOTE: I don’t own a 9” x 5” loaf pan, as noted above – using the smaller pan, plus a ramekin, might have caused my longer baking time, which was something like 70 minutes – or maybe it was my changes to the recipes. Doesn’t matter to me cuz the bread was supreme!)
  7. Cool loaf in its pan for 5 to 10 minutes; then transfer to a wire rack (although I just put it on its platter, which I placed on a rack).

Can’t wait to bake that Chocolate Heaven Cake – but it will become cupcakes, maybe even for the WomanWords (my writing collective) 15-Year Birthday. I should be toting cupcakes to the Caffe Lena Open Mic in Saratoga Springs, NY on April 4, 2012, where WW will be featured. Readers will be Judith Prest, Kristen Day, Lesley Tabor, Leslie Neustadt, Mary Armao McCarthy, Kittie Bintz, Kelly de la Rocha and myself. Doors open at 7 p.m. – come join us if you’re nearby and free!

Uncles, World War II: front – David; back, left – Archibald; back, right – Douglas