Chef Guide for Chefs: 2003-11-09 Culinary Sunday Times

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November 9, 2003

Cynthia's Corner, Looking for a Pie Crust Recipe?

Talking Turkey! Thanksgiving Tips and Recipes Galore!

The Diet Doctor's Wife's Recipes

Sweeps and Giveaways for November

Recipe: Harvest Moon Cake

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Cynthia's Corner: Looking for a good Pie Crust Recipe?

Homework was always a dreaded subject in our house, especially when the children were young. One night, when our two oldest sons Doug and Mark were discussing algebra, one of them said "Pi R Square". My husband (Merrill) looked over his newspaper and said, "No, pie are round, cakes are square". Well the boys groaned, we all had a good laugh, and I started thinking about - pie. For the REST OF THE STORY

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Talking Turkey! Thanksgiving Tips and Recipes Galore!

Is a Tom better than a Hen?

Age not gender, is the determining factor for tenderness. All turkeys in the market are young, usually 4 – 6 months old. A hen usually weighs less than 16 pounds and a tom is usually over 16 pounds.

What Kind of Turkey should I buy? When Should I Buy the Turkey? Is it Done? Should I cook the turkey Up-Side-Down? For the answers to these questions and a look at our favorite Thanksgiving Recipes CLICK HERE

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Recipe Club, Try the Diet Doctor's Wife's Recipes

Gabrielle Nagler has always believed in healthy eating, habits instilled by her mother, who made all their meals from scratch using only fresh and natural ingredients. It was that love of natural, home cooking that led her to research and write articles on health and diet. Gabrielle Nagler will host our Recipe Club this week.

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Calling all Chefs! Take the Survey Here

Web Opinions is requesting input from chefs on current and upcoming food trends in our industry. Chefs, please take a moment of your time and contribute your opinions. Thank you.

Sweeps and Giveaways at Chef2Chef this Month

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HARVEST MOON CAKE

Makes One 8-Inch Square Cake

Ingredients:

1 cup granulated sugar
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO stick
2 eggs
1 cup fresh pumpkin puree or canned solid-pack pumpkin (not pumpkin pie filling)
1/4 teaspoon salt
1-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup miniature semisweet chocolate chips

Frosting

1/3 cup maple syrup
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1/4 cup sweet (unsalted) butter, softened
1/4 teaspoon salt
2 cups confectioners sugar

Garnish (optional)

Additional miniature semisweet chocolate chips

Heat oven to 350ºF. Grease 8-inch square cake pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. Line bottom with waxed paper.

For cake, combine granulated sugar, 1/2 cup Crisco, and eggs in large bowl. Beat at medium speed of electric mixer until creamy.

Beat in pumpkin and 1/4 teaspoon salt until blended.

Combine flour, baking powder, baking soda, cinnamon, ginger, and nutmeg in small bowl. Add to pumpkin mixture gradually, beating at low speed after each addition just until mixed. Stir in 1 cup chocolate chips. Pour into pan.

Bake at 350ºF for 35 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Invert cake on wire rack. Remove waxed paper. Turn cake top side up. Cool completely. Place cake on serving plate.

For frosting, combine maple syrup, 1/4 cup Crisco, butter, and 1/4 teaspoon salt in medium bowl. Beat with fork until blended. Mix in confectioners' sugar gradually, beating with spoon until creamy. Frost top and sides of cake.

For optional garnish, sprinkle top of cake with additional chocolate chips.

* Add 2 tablespoons water to pumpkin if using canned pumpkin.

Recipe from Crisco.com

Bon Appétit! The
Chef2Chef Team

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