Grandmother Alice's Chocolate Pound Cake

 

Here is another one from the Copley family cookbook. Grandmother Alice Long's chocolate pound cake recipe. This one is a classic and it bakes up perfect every time. 

Grandmother Alice's Chocolate Pound Cake

Ingredients:

1 lb butter

3 cups Sugar

5 eggs

3 cups flour

1 teaspoong baking powder

1/4 tsp salt

2 teaspoons ground cinnamon

1/2 cup cocoa

1 cup milk

3 teaspoons vanilla

Directions:

1. Preheat oven to 350 degrees. Using an exlectric mixer, cream butter and sugar thoroughtly until light and fluffy. Add eggs one at a time, beating thoroughly then add vanilla.

2. In a small bowl, combine thr flour, baking powder, salt, cinnamon and cocoa. 

3. Add the dry ingredients alternatively with the milk until all is combined. Pour batter into a greased tube pan dusted with flour. Bake 1 hour and 10 minutes. Do not open the oven while baking. Let cake cool in the pan before turning out. 

Sourdough Spaetzle

 Spaetzle is not a common American food. It is a staple German dish, one we had many times when we visited family in Germany a few years ago. Since then we have attempted to make our own spaetzle at home, but not until recently have we be able to re-create the authentic German noodles so accurately. 

Our family eating in Germany circa 2016

I have been reviving my sourdough starter habit, and with that, I have also been finding ways to use the discard. This sourdough spaetzle is the best tasting spaetzle I have had outside Germany, AND it helps me use my sourdough. Win - win!

These boys are so extra

The technique for this dish is interesting. Of course, there is a market for a spaetzle maker. It is a piece of metal with handles and holes in it. If you have a colander with medium holes and a spoon, you will be all set. Someone once recommended a potato ricer to me for making spaetzle. I did not have much luck with that. The batter is runny enough that it all just glopped together on its way out of the ricer. (not so nice) The colander method, which I perfer, is not very difficult. You will need to have a stockpot 2/3 filled with water and boiling. To cook your spaetzle, hold your colander over the boiling water, tipped on its side above the boiling water. Take about a 1/2 cup scoop of batter, put it inside the colander, then scrape your spoon against the inside of the colander to push the dough through and make it drip into the boiling water. It usually takes several passes with the spoon to get all the batter through. This makes little dumplings which will float to the top of the water once they are cooked. Scoop out the cooked spaetzle into your serving dish and then proceed with the next 1/2 cup of batter. It is a good idea to have some butter inthe dish so the spaetzle do not stick together. Spaetzle is traditionally served with butter, salt, pepper and parsley, or with a cheese sauce. 

Riddles in Germany. Check out our matching shirts!

Sourdough Spaetzle

Ingredients:

1/2 cup sourdough starter (135g)

4 large eggs

1/3 cup milk (90g)

1 3/4 cup flour (260g)

1 teaspoon salt (6g)

1/2 teaspoong ground nutmeg (1-2g)

Instructions:

1. Bring a stockpot 2/3 full of water to a boil.

2. While the water boils, create your spaetzle batter. Whisk your starter together with your milk and eggs. Mix in the flour, salt and nutmeg. Mix until just combined. 

3. When the water has come to a rolling boil, cook spaetzel using either a spaetzel maker or colander. Drop the batter into the water using the method described above. Let the spaetzle cook for 1-2 minutes or until it floats to the top of the water. Remove to your serving dish and toss with butter. Repeat with remaining batter. Serve with butter, salt, pepper and parsley, or cheese sauce. 

Cardamom Cookies

 

This recipe is our family's new favorite cookie. We love cardamom. These cookies are like a chewy cardamommy ginger snap. You can make them as is, or we sometimes make a glaze with orange juice and icing sugar. The recipe is super easy, and if you have a cookie scoop, it is a breeze.

Cardamom Cookies

Ingredients:

2 1/4 cup flour

2 1/2 teaspoons ground cardamom

1/2 teaspoon cinnamon

1 1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup granulated sugar

1/4 cup dark brown sugar

1 large egg

1/4 cup molasses

1 teaspoon vanilla extract

Zest of one orange

2 teaspoons lemon juice

Directions:

1. Preheat oven to 350 degress. Using an electric mixer, beat together the butter, sugars and molasses until creamy. With the mixer on low, add in the egg, vanilla, lemon juice and orange zest until well combined. 

2. Add the flour, cardamom, cinnamon, baking soda and salt. Mix until just combined. 

3. Scoop dough by 1 1/2 - 2 tablespoon balls onto parchment lined baking sheets. Space the dough with room for the cookies to spread. Bake for 9-11 minutes. Allow the cookies to cool for 5 minutes on the pan before removing to a rack to cool. 

4. Enjoy as is, or add a glaze.