TODAY's CASES:

• Gourmet Lemon Cake Roll
• Cream Cheese Quiche
• Brown Sugar Cake

Gourmet Lemon Cake Roll From: Emily Sent: Wednesday, April 02, 2014 10:03 AM To: phaedrus@hungrybrowser.com Subject: recipe Hi Phaedrus….I haven’t bothered you in ages and I am hoping you can help me now. Years ago, Gourmet magazine had a recipe for a lemon roll cake made with cornstarch. Unfortunately, I am unable to find it, and I am wondering if there is any way you have it or can get it for me. Always grateful for your help. Emily Hello Emily, I did not find a lemon roll cake with cornstarch that mentioned Gourmet Magazine anywhere, not in any of the Gourmet Magazine archives that I can access. I did find a Rhubarb-Lemon Cake Roll recipe from that magazine that contains cornstarch. It was published in a newspaper here: Rhubarb Lemon Cake Roll Also, I did find a Lemon Cake Roll recipe with cornstarch that was published in Bon Appetit Magazine. See here: Bon Appetit Lemon Cake Roll Phaed From: Emily Sent: Wednesday, April 02, 2014 1:59 PM To: 'Phaedrus' Subject: RE: Lemon Cake Roll Hi Phaed….unfortunately, neither of these is the recipe. I did find a reference in a book that I keep and the recipe appeared in the March, 1982 Gourmet. Any chance you have it? My husband (darling that he is) threw away all my copies of that magazine. Em Hi Emily, Sorry, no. I have no magazine collection. You might be able to find a copy for sale on E-Bay. See: EBay Also see here: Amazon and here: Back Issues Phaed Emily doesn't say if the cornstarch was in the cake, the filling or both. She also doesn't say what kind of filling? Lemon" Raspberry? Here is a recipe for cornstarch both:   Diana's Desserts   It's not from Gourmet magazine but it may be close.   Timm in Oregon ================================================================ Hello again! I recently gained access to a whole bunch of old gourmet magazines. I believe the second recipe in this email is precisely the 1982 published cake recipe Emily requested on April 2, 2014. However, in case her records were wrong and she actually was looking for a cake from 1972, that's here as well. Both are transcribed exactly as published. Roulade au Citron Chillingsworth (Lemon Roll), from Gourmet Magazine, May 1972 Make the filling: In a heavy enamel saucepan combine 2 sticks or 1 cup butter, 1/2 cup sugar, 1/4 cup each of water and lemon juice, 1/4 teaspoon cream of tartar and 4 egg yolks. Stir the mixture over low heat until it is thicken and coats the spoon. Remove the pan from the heat and add 1 1/2 teaspoons grated lemon rind. Pour the mixture into a bowl and let it cool. Cover it with a round of buttered wax paper and chill for several hours, or until it is firm. Butter a jelly roll pan, line it with wax paper and butter the paper. In bowl heat 4 egg whites until they are frothy, add 1 cup sugar, 1 tablespoon at a time, and beat the whites until they are stiff. In another bowl, beat 4 egg yolks until they are light. Add one-fourth of the egg whites to the yolks and fold them in gently but thoroughly. Pour the yolk mixture into the remaining whites and sift 1/4 cup each flour and cornstarch over the top. Fold the mixtures together gently, adding 1/2 teaspoon each vanilla and grated lemon rind, until there are no traces of white. Turn the batter into the prepared pan and spread it evenly with a metal spatula. Bake the cake in a hot oven (400F) for ten minutes or until it is lightly browned. Loosen the wax paper from the sides of the pan and invert the cake onto a baking shelf covered with a sheet of wax paper sprinkled with sifted confectioner’s sugar. Let the cake cool and peel off the paper on top. Spread the cake with the filling and roll it up tightly, lifting it with the wax paper and finishing with the seam side down. Dust the roll with confectioner’s sugar. Lemon Roll and Lemon Cream from Gourmet Magazine, March 1982 Lemon Roll 4 large egg yolks, 1 tablespoon grated lemon rind, 1 tablespoon strained lemon juice, 1 cup sugar, 4 large egg whites, a pinch of cream of tartar, 1/4 cup cornstarch, 1/4 cup all purpose flour, 1 stick unsalted butter, softened, 1 1/2 cups lemon cream, confectioner’s sugar for dusting Line a butter 16-12 inch jelly roll pan with wax paper, leaving a 2-inch overhang on both short ends and butter the paper. In a large bowl, beat the egg yolks with the lemon rind, the lemon juice and 1/2 cup of the sugar until the mixture ribbons when the beater is lifted. In a bowl, beat the egg whites with the cream of tartar and a pinch of salt until the hold soft peaks, add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Onto a sheet of wax paper sift together the cornstarch and the flour. Fold one fourth of the meringue into the lemon mixture and fold in the remaining meringue alternately with the cornstarch mixture. Turn the batter into the pan, spreading it evenly, and bake the cake in a preheated moderate over (350 F) for 17 minutes or until the paper pulls away easily from the ends of the cake. Cover the cake in the pan with a dampened tea towel and let it cool. In a bowl, cream the butter, add the lemon cream, a little at a time, beating and beat the mixture until it is fluffy. Chill the filling for 30 minutes. Remove the towel from the cake and turn the cake out onto a sheet of wax paper dusted with the confectioner’s sugar. Peel off the wax paper on top and spread the cake with the filling, leaving a 1-inch border on the long side fattest from you. Beginning with the long side nearest you, roll the cake, lifting the cake with the wax paper, and transfer the roll seam side down to a serving board or platter. Lemon Cream 6 large egg yolks, 1 cup sugar, 1/2 cup strained lemon juice, 1 tablespoon grated lemon rind, 1/2 stick unsalted butter, softened In a small heavy stainless steel or enameled saucepan combine the egg yolks, the sugar, the lemon juice and the lemon rind, beat the mixture until it is well combined and cook it over moderate heat, stirring until it is thick. Do not let the mixture boil. Remove the pan from the heat and stir in the butter, 1 tablespoon at a time. Transfer the lemon creme to a bowl and let it cool, covered with a butter round of wax paper. Makes about 1 1/2 cups. Best, Gwen Cream Cheese Quiche From: Dawn Sent: Monday, April 07, 2014 2:29 PM To: phaedrus@hungrybrowser.com Subject: Quiche using cream cheese Tucked in a cookbook was a recipe I thought I would try. It was for a quiche that used cream cheese instead of real cream. I wrote down all the ingredients I didn't have in the house, went to market and got them, then when I got home I could not find the recipe anywhere. Typical of me. Anyway, the ingredients I remember are: 9" pie shelf, box of Cream Cheese (think you only used 1/2 packet, bacon, 6 eggs, a leek. You fried up the bacon into crisp bits, then thinly sliced the leek and cooked them up in the bacon fat. That's all I can remember. Can you help? Dawn Hi Dawn, Sorry, I can’t find one that fits that description. I’ll post it. Phaed 05/13/2015 Hi Dawn, One of my readers, Gwen, just sent the below recipe. Phaed BACON AND LEEK QUICHE 6 slices of good quality bacon 6 eggs 1 leek 1/4 C shredded parmesan 1/2 pkg. (4 oz.) cream cheese Salt and pepper to taste Frozen pie shell Filling Fry and crumble bacon. Slice leek (white part only) into 1/4 inch slices. (Rinse the leeks under cold water to remove any dirt from the pieces). Sauté leeks in bacon grease. Set aside. Mix together eggs, parmesan, cream cheese, salt and pepper. Set aside. Crust Preheat oven to 350 degrees. Prick pie shell with fork and pre-bake for about 5 minutes. Remove from oven and spread bacon and leek mixture in shell Pour in egg mixture Bake Return pie to oven and cook for 25-30 minutes or until middle is firm. Brown Sugar Cake From: Fay Sent: Wednesday, April 02, 2014 9:37 AM To: phaedrus@hungrybrowser.com Subject: brown sugar cake My grandmother used to make this cake. It had brown sugar and sour milk in it. It was a 9x9 cake with a crispy top, more like a snacking cake. We have been looking for the recipe for it for years. Please help if you can. Thanks. Fay Hi Fay, I could not find one that called for using a 9x9 pan. See below for the closest that I found. Phaed Brown Sugar Cake 2 1/2 c. flour 1 c. white sugar 1 c. brown sugar 3/4 c. margarine or shortening 3/4 c. chopped nuts 1 egg, unbeaten 1 c. sour milk or buttermilk 1 tsp. baking soda 1 tsp. vanilla Mix flour, white and brown sugar, chopped nuts and margarine well. Mix by hand. Separate and set aside 1 cup of this mixture for later use. To the large bowl of dry ingredients add the baking soda, egg, buttermilk and vanilla. Continue to mix by hand until smooth. Pour into greased and floured pans. Sprinkle reserved cup of dry mixture on top. Bake at 350 degrees for 50 minutes for 8 1/2 x 11 inch pan or 40 minutes for 2 (9 inch) round pans. ------------------------------------ Brown Sugar Cake 2 c. brown sugar 1/2 c. shortening (Crisco) 2 eggs, beaten 1 c. sour milk 1 tsp. soda 2 1/2 c. flour 1 tsp. vanilla Cream brown sugar and Crisco. Add 2 beaten eggs, then sour milk and soda mixed together; beat. Add flour then vanilla; beat. I put into two 9 inch round layer pans sprayed with Pam. Cook at 350 degrees for 20 to 25 minutes, or until toothpick comes out clean. Sprinkle with powdered sugar.