Gingerbread Crumb Cake…

979F3B79-29CF-4F3A-8B79-549CC9011D98 I have lots of recipes scribbled on lined paper- I’m never sure where I found these recipes or why I’ve kept them… I ran across this one called -Gingerbread Crumb Cake. To be honest it isn’t  as dark as a true gingerbread. Still. It does have warm gingerbread spices- as it bakes, the scents wafting through the house bring holiday cheer.  This Crumb Cake is a standout for the holidays. It doesn’t hurt that it’s easy to make, keeps well and best of all is great for drop in company or gift giving. Gingerbread Crumb Cake really doesn’t call for extra special ingredients, so you can whip one up when the notion strikes!

56C8BF38-4859-4FA7-B5AC-7E0C6D1E1873True Gingerbread has been around a long time… Crumb Cakes are more recent- I call them mid-century recipes, yet most likely Crumb Cakes were made long before the World Wars made it necessary to ration Butter, and Butter this Gingerbread Crumb Cake does require- no substitutes will do! For Breakfast or Brunch or even as a simple Dessert, it may look humble though the flavor and aroma distinctly says- Winter Holidays . The distinction of the Spice Mixture for Gingerbread Crumb Cake is the surprise pinch of Black Pepper along with traditional Gingerbread Spices. The method is also distinct- a Buttery Crumb Mixture is sprinkled on the Bottom of the baking dish, the batter is spread over it; then the remaining generous crumb topping covers the top of this small cake; making for an especially good Coffee Cake. It bakes in less than an hour, with very little clean up. 666185B5-3E08-4798-BF54-14193C8E84DB

You’ll want to pour a cup of coffee, cut a warm buttery square and enjoy while you’re making your list and checking it twice!

Camellia’s Gingerbread Crumb Cake 

  • Preheat oven to 325 degrees.  Butter an 8×8 Baking Dish.
  • Measure spices into a small bowl-
  • 3/4 teaspoon Cinnamon, 3/4 teaspoon Freshly grated Nutmeg
  • 1 1/2 Teaspoon Ground Ginger and 1/2 teaspoon finely ground Black Pepper
  • Set aside Spice Mixture.

  • Mix 2 1/2 cups AP Flour with  2 1/2 cups Sugar,
  • Cut into Flour/ Sugar- 1 cup (2 sticks) of  chilled Salted Butter until crumbly.  (Southern recipes tend to call for salted- if you use unsalted add a pinch of Salt.)
  • Reserve 1 full cup of this mixture for Crumb Topping (and bottom of the pan).
  • To the rest of the flour, sugar and butter mixture- add spices, blending very well.
  • Add 1 Beaten Egg- to the mixture. This will be a stiff dough, so…
  • In a liquid measure, add 1 1/2 teaspoons Baking Soda, then  add 1 Tablespoon Apple Cider Vinegar to 1 cup of Whole Milk. Mix well.
  • Add milk mixture carefully to flour/ butter/spice mixture. *Use a light hand with this step. Combine- Do Not Beat.

  • Put 1/3 cup of Reserved Crumb Mixture on the bottom of a Buttered 8×8 Glass Baking Dish, reserving 2/3 cup for Topping.
  • Spread or spoon spiced cake batter evenly over crumb mixture.
  • Top with the remaining 2/3 cup of reserved crumb mixture.
  • Bake at 325 degrees for 35-40 minutes. Cool slightly before cutting.
  • Wonderful served plain. *My notes also suggest Gingerbread Crumb Cake is good with a dollop of Lemon Curd. Yield 9 generous squares.

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Gingerbread Crumb Cake

Holiday Tip: Food Gifts are always welcome, I think a Coffee Cake is a welcome holiday morning gift! Gingerbread Crumb Cake is easy to transport and would be a nice addition to any Coffee or Brunch. Also, a nice touch would be- to set up Coffee, Tea and Juices separately so that guests can serve the beverages themselves. The Hostess may want to cut the Gingerbread Crumb Cake ahead of time, then serve on individual Dessert Plates. 436EA54B-24BC-42EE-BF99-29E3C10992F2

Brunch is a wonderful casual way to Entertain, I’m thinking Gingerbread Crumb Cake may become a Winter Favorite here at the Cottage as we move on into the New Year, warm satisfying and delicious!

Love y’all, Camellia

*photographs are obviously mine! *AP flour is all purpose flour * you may substitute buttermilk for the whole milk- however the apple cider vinegar does add a subtle tangy flavor.

Cheerful Cherries…

AC822F94-E8A2-45B5-AD73-0D3B8D1EC2A2                                                                    Cheerful Cherries

If there’s anything that defines a Southern Holiday Meal – it’s colorful flamboyance! We want color, we want drama, we want festivity. We love a sense of the dramatic in our recipes-

  • Hot Fruit Compotes or Flaming Cherries Jubilee.
  • Pineapple Upside Down Cake may seem ordinary but think of the flourish of turning it out!
  • Dare I even mention Homemade Fruitcake glistening with candied cherries on top?
  • Adding Dried Cherries to Chocolate Desserts seems sophisticated, but the flavors are old and familiar.

In whatever form, cherries add a special touch to Holiday Dessert Tables.  Cherries, while not grown extensively in the South- are beloved; whether candied, brandied, bourboned or bottled, cherries seem to be downright cheerful. Then there are the Boxed Chocolate Covered Cherries- which always seem to appear close to the holidays in roadside stores and fine shops. I like them- in moderation, of course. Okay, I admit it- I also love bright red Maraschino Cherries! Plopped in a tall glass of icy Limeade, topping off an Ice Cream Sundae- Maraschino Cherries are festive and make even the simplest dessert cheerful. Where would Pink Lemonade be without a dose of Maraschino Cherry Syrup? One thing the South can lay claim to is- Cherry Co-Cola.. made famous at drugstore soda fountains, I admit to loving these- why? the clerk always topped it off with a bright red Maraschino Cherry!

The truth is, I’ve never tasted a genuine Maraschino Cherry and chances are neither have you. Genuine Maraschino Cherries are rare and costly- starting at twenty dollars per jar and they aren’t bright red, they’re almost black. The real ones are made from Marasa Cherry Liqueur with Marasa Cherries which have been grown in Luxardo, Italy for decades. What we know as the Iconic Ice Cream topper, Marschino Cherries must be labelled ‘imitation’ because it is a sour cherry soaked in red dye and flavorings to mimic the real deal which no longer contains alcohol, but rather relies on Almond Extract and other Flavorings.

With the Farm to Table movement in full swing,  combined with the short growing season for Cherries- methods to preserve and serve has grown. Fine chefs and bartenders began making their own versions of soaked cherries with no red dye or artificial flavorings! The result is amazing.  Southerners have been serving Brandied Fruit during the holidays since the 1700’s, using starters, made with fresh fruit, sugar and likker! Bourbon soaked Cherries have become fashionable and are now a specialty food item. I noticed a trend toward handcrafted Maraschino Cherries as a Specialty Food  and became intrigued several years ago. Experimenting…to my surprise- a version I call Cheerful Cherries was really good!C9B1A0F7-ACB7-4251-81EA-DAD640C009BB

To be honest, this was going to be one of those family secret recipes. I topped off my jar recently, honestly it’s too good not to share! Here’s how you make-   Camellia’s Cheerful Cherries

  • You will need:
  • Two 14.5 oz. Cans of Red Tart Cherries- whole pitted packed in water (not syrup)
  • 2 cups cane sugar
  • The juice of 1 large Lemon which has been stripped of zest- * I use the tool which creates long narrow strips.
  • 1-2 whole Star Anise
  • 1 whole Cinnamon Stick
  • 2 Teaspoons of Pure Almond Extract
  • 2 Teaspoons of Pure Vanilla Extract
  • 1/2 cup of Brandy
  • Method:
  • Drain Cherries, reserving one cup of Liquid.
  •  Put cherries in a heat proof glass jar, with a cinnamon stick, whole star anise and the strips of lemon zest.
  • In a medium saucepan, combine 2 cups of sugar,  reserved 1 cup of liquid from cherries, and lemon juice.
  • On medium low heat- Cook until all sugar is dissolved, then simmer 3-4 minutes. This is a flavored sugar syrup.
  •  Cool slightly, then add 2 teaspoons of Pure Almond Extract, 2 teaspoons of Pure Vanilla Extract and 1/2 cup of Brandy.
  • Pour flavored sugar syrup into a glass 2 cup measure- *for ease of pouring over the jarred cherries and spices.
  • Cover, Let sit for 2-3 days at room temperature. For stronger flavor- refrigerate a week or two before serving. Improves with Age. The cherries will be dark in color- not bright red! Keeps indefinitely in the refrigerator.
  • Yield 2 cups.

First of all, anything that improves with age rates high on my list- that’s my personal motto these days! Also, I have used Cherry Brandy which is a good substitute. Amaretto is a liqueur I plan to try, which will eliminate the need for Almond Extract. . These Cheerful Cherries make an excellent Holiday Gift, Tied with a Green Satin Ribbon- beautiful! Also, I’ve  had good success draining the cherries very well, covering with Fondant and Dipping in Chocolate- for our version of Chocolate Covered Cheerful Cherries.

*Fresh Cherries may be substituted for canned when in season- Use water instead of liquid to make the sugar syrup, then pour the hot sugar syrup over fresh cherries- which need to ripen longer to soften and absorb the flavors. I top off my jar occasionally with drained canned tart red cherries for a fresh batch. The liquid is wonderful when used as a flavorful Baste for a Holiday Baked Ham. Added to your favorite Barbeque Sauce there is an indefinable flavor!  Cheerful Cherries are not bright red, in fact the darker color indicates a thorough soaking – which is desirable. Making a batch of Hand Crafted Brandied Cherries or Mixed Fruit is easy and I guarantee a big dose of cheer goes a long way!

Love y’all, Camellia

*photographs are obviously mine. And the cherries which are dark have been soaked a while- the lighter color are freshly drained- I stir them to combine and refrigerate.

Maple Stars…


 

B9B787AF-EE4D-4266-A8C1-42B991B53C35For God so loved the heavenly Stars- He gave them to the Maple Tree.

Her leaves are Grace Notes in the Spring and Starry shade in Summer.

Then on a crisp and chilly morn against an Autumn sky-

The Maple tree transforms – a flaming Scarlet Sight.

Soon crowned with Crimson Stars she’ll breathe…

 A grateful sigh for Celestial Beams,

A Shepherds Field. One Starry Night-

 When Angels sing- A Herald’s song-

Of Winter’s Babe- The Newborn King!


Love y’all, Camellia

*This beautiful and inspiring Maple Tree was photographed  by my dear friend, Sandra. Used with permission.

Tartans ‘n Plaids…

2EF6971A-8C6A-40C0-B461-3C7B59C09219Tartans ‘n Plaids are beloved patterns in the South. The plaids of my youth were- constrained by rules, like all fashion  and design statements. Tartans ‘n Plaids have rules:

  • Wear Tartans and Plaids in Fall and Winter. with rare exceptions
  • The weight, size and color of Tartans or Plaids ( you must think scale here)
  • There is an appropriate Time, Occasion and Location to use Plaids (with an emphasis on appropriate)

Some Southerners identified the Tartan Plaids of their Scottish forbears as far back as the mid 19th century. Therefore, some of us do tend to get historical about these things, mainly because we’re clannish ourselves.  Sir Walter Scott declared every Clan should wear their Tartans for a royal visit by George IV- give a Southerner about a fourth generation of anything and we’ll do as we’re told! I’m not well versed in the many official Tartan Plaids. As a young person, I attended an International Fair held in Birmingham during the 60’s and 70’s- Scotland was the highlighted country… I have to admit I looked up our Plaids!  The descriptions were wonderful-

  • Red and Black Plaid shot through with Gold,
  • Royal Blue and Medium Green shot through with White (Canadian version),
  • Classic Green and Navy Blue shot with Gold on an uneven line.54501844-254A-4428-BAFB-BA17832AC612

Tartans aren’t ordinary plaids- Oh no, Tartan is of Scottish origin. Therein lies the difference- a Tartan is a Plaid but a Plaid is not always a Tartan! Oh my, ordinary Plaid has appeared in some awful interior designs and fabrics!

Even now, I’m certain that you will find, in some terribly rustic hunting camps –  plaid cast off furniture in particular, large and awful color combos– with a ‘Herculean’ claim to be indestructible. Let’s just say- you can’t put a bullet through any of this Plaid! Whole Living Room Suites (we pronounce that suits) were made up in brown, black, harvest gold or avocado green shot through with cream in patterns the size of Hercules himself! This is definitely NOT Tartan… that Herculean Plaid made it’s way into homes as Christmas gifts for dear old Dads- a Recliner sitting alongside Momma’s floral cut velvet- a big ol’ ugly Plaid– situated center stage in front of the TV- wide arms, maybe a built in beverage cup holder. The Recliner had to be given a wide berth in case Dad decided to Recline, flopping it backward with a lever on the side, he loved it!

I’ve seen whole horrid plaid suites tossed out on the side of a rural road– living proof that the rough plaid fabric will never die. The foam cushions might crumble, the springs might rust- the wood might rot… but that heavy plaid fabric will be there for you as a rural effort at starting a Roadside Rest Stop.  Tacky is too mild a word! And, then there were… awful Leisure Suits made of Plaid Polyester – enormous plaids- always large and loud…for some reason never discreet or to scale! Both the plaid furniture and outrageous attire might have been touted as indestructible- but let me ask you-who wanted it to last? Neither offered Comfort and Joy.E285E163-93AF-4859-8035-BE7B28745366

Tartan Plaids- aren’t tacky. They are made in comfortable cotton, soft wool or taffeta. Not tacky or loud but we did have our rules on wearing them. With the exception of the Cradle and the Grave, most Tartan Plaids can be worn by all ages. Infants did not wear large plaids. Tiny muted plaids might be acceptable in a baby boy’s room- though never nurseries blanketed or wallpapered in loud plaids- who knew what  could happen?

  • Colic, Rash,
  • Thrush or Cradle Cap?
  • Loud plaids can be unsettling!
  • Think soft and to scale for children.

Tiny Toddlers could sport Tiny Tartans- smocked with Christmas Tree inserts or monogrammed on white pique, even garments topped with lace insertion collars. Little boys wore Plaid Shorts buttoned onto White Collared or Smocked tops. No trip to see Santa would be quite as adorable as little ones dressed in Tartan! 86AAE34A-A279-4413-96AA-E5B4CF3F2C0E

Older children might wear a Tartan Plaid Jumper, a Pleated Skirt, Pants or Shorts but rarely put plaid close to cherubic faces. Think Tiny- to scale.

For ladies, we love our plaid blouses and Tartan Kilts. For men, classic Tartan Plaid shirts often pair nicely with a V Neck Sweater and Khakis. For Holiday Fashion, there’s no fabric as festive as Tartan plaids-

  • Ribbons Sashes, Hair Bows and Scarves.
  • Tartan Christmas Stockings, Tree Skirts, Table Linens,
  • Dishes, Invitations, Tartan Throws and Blankets- all bring holiday warmth and cheer to the Home.
  • Formal Taffeta Hostess Skirts and Dresses, Cumberbunds, Bow Ties, even Vests, if not overdone;
  • The discreet lining of a Jacket or Wrap also lends a festive flair to Holiday Parties.
  • For School Girls- Tartans are always in Fashion. Festive and classic are the operative words.Processed with VSCO with k3 preset

Wearing a loud plaid to a Funeral is highly discouraged, though certain dark discreet and solemn tartans are acceptable. Nothing bright and loud.  We Southerners completely love Funerals accompanied by Scottish Bagpipers- Men in Tartan Plaid Kilts (Black Watch Pattern) with highly polished Black Shoes and Knee-high Dark Socks are considered solemn and appropriate. The Bagpipers should stand on a slight slope if possible, but stand a decent, discreet distance away from an Open Grave. The sound of Bagpipes always makes me cry.4EC80046-0629-444D-BF26-C1DF21AAA024

These were the Old Rules- nowadays anything goes and I have to admit I like some of it- but I do miss Dress up Parties where ladies actually wore Hostess Dresses and Skirts with smart black velvet shoes. Tartans ‘n Plaids rank among my favorite Holiday Patterns. Nothing can dress up a Wreath or a Package quite like a Red Plaid shot through with metallic gold thread!

642CBD27-56EB-4F91-A252-61EB90B7D8A9You may be asking- why all of this talk of Tartans ‘n Plaids? Well… Saint Andrew, the Patron Saint of Scotland, is celebrated at the end of November.  Andrew happens to be one of my favorite Apostles, a rank and file man, apparently uninterested in personal fame, keenly interested in the Cause of Christ. Every time we see Andrew in Scripture- he  is bringing someone to Jesus. Andrew introduced his brother Peter to Jesus and brought a little lad with an even smaller lunch of loaves and fishes to Jesus when thousands were hungry! And really? Isn’t that the best reason to celebrate the beginning of the Christmas Season and Scotland’s Saint Andrew with classic Tartans ‘n Plaids? I think so…let the Holidays begin!

Love y’all, Camellia

*Photograph of our lovely young model at her first professional photo shoot is used with permission! Photographs of the adorable and festive little girls are also used with permission. Please respect their ages and please don’t use without permission! * The Herculean fabric had a name- Herculon® it was indestructible and I never saw a plaid pattern of it that I liked! It must have been enormously successful though!In a region once filled with textile mills, if it was made in the South, we’re all grateful! *All other photographs are mine!

Warm Winter Punch…

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It would be difficult to imagine the South’s celebrations through the years without a Punch Bowl…either Silver or Cut Glass- there was always some sort of Punch for Weddings, Afternoon Teas, Retirement Parties, Dances, Anniversaries, Graduations and even Kindergarteners were celebrated with Punch. Summer’s Fancy Ice Rings, blocks of Creamy Sherbet and Floating Citrus Slices gave way to Winter’s Hot Spiced Tea, Holiday Eggnog and Spirited Punch- highly spirited if you know what I mean. Winter Punch was always a hit. Along with Punch Bowls, Silver Urns for Coffee and antique Silver Tea Sets stood proudly on sideboards or buffet tables ready for any and all occasions. When someone was asked to serve…yes it was an honor, however, the most delicate of all serving- was ladling the punch! Oh my, I wish I had a nickel for every time I’ve heard- ‘Ok, I’ll help serve, just don’t ask me to ladle the punch!‘ Ladling the Punch meant-

  • Not getting a drop of punch on the starched white tablecloth,
  • Wielding a big silver ladle over delicate punch cups,
  • Lining up the cups as quickly as possible.
  • No one wants to be in a long punch line!

Just try to keep that sticky punch from dripping on a fancy dress, a whole party could be ruined with punch stains! Dry cleaners were surely horrified when asked to remove stains from silk, chiffon, lace or velvet.  Of course anyone who was the proud owner of a Punch Bowl was invited to every party- a surefire ticket to any occasion of importance. Now, times are changing… a dear lady exclaimed to me,

‘Ah have two large silver punch bowls that belonged to mah motha’ and grandmotha’ and not one of mah children wants them!’

I suggested she donate them to a church- you never know! Occasionally, you still see a punch bowl at Weddings or Tea Parties, even the rare Eggnog Party at Christmastime.  And while we might not drag out a punch bowl at home, we do still love icy or warm punch depending on the season.

When a chill fills the air and a light dusting of frost nips the garden’s Turnip Greens, Cabbages and Collards- Fall and Winter have arrived. Even the air smells different as the sap runs down. Pine Cones have fallen, bright Rose Hips, Nandina and Holly Berries are showing off as we Southerners, who complain most of the year about the heat and humidity– when the weather begins to cool off, we shiver and sniffle and turn indoors for warmth. We put out Blankets and Throws, drag out our Slippers and Pajamas, pull out Scarves- wool, fur and silk. We make big pots of Soup and Chili- with what else? Cornbread! And we want our houses to smell festive. Warm Winter mugs of Hot Chocolate, fragrant Coffee and hot lemony Tea help chase away the chill. For me, nothing makes a house smell Inviting like the warm spices of the holidays- Cinnamon, Cloves, Nutmeg and Ginger in the oven baking or simmering on the stove. One of my favorites is Warm Winter Punch… not highly spirited, though I guess you could improvise. This one is so easy I’m almost ashamed to write it down.60C479E6-BF7C-4529-B21C-225E750BC7F6

 

Camellia’s Warm Winter Punch

  • You will need-
  • Bottled or Canned Pineapple Juice- approximately 6 cups
  • Bottled Cranberry Juice approximately 6 cups
  • 5-6 Whole Cloves
  • 2-3 Cinnamon Sticks

In a large Dutch Oven, combine Pineapple Juice and Cranberry Juice. Toss in  5-6 whole cloves and 2-3 cinnamon sticks. On medium low heat, bring juices and spices to a simmer- do not boil. Ladle up Warm Winter Punch in your favorite mug and enjoy all winter long. It’s hard to believe just four ingredients can do so much- the house smell glorious, it’s warm and satisfying without being overly sweet  and festive enough for a Christmas Party, yet makes everyday seem like a Holiday! You don’t even have to drag out the Punch Bowl!

Love y’all, Camellia

*photographs are obviously mine.