We had a great time at the Twin Cities Public Television studios helping with the debut of the tpt Cooks - Hotdish cookbook and program. This is one terrific book. It contains more than 125 great recipes sent in by tpt viewers for wonderful Minnesota hotdishes.
For those of you who are not from this great state, "Hotdish" is Minnesota-speak for casserole, or covered dish, or even "covered dish to share," something we know a lot about here at Potluck Paradise headquarters.
The cookbook not only celebrates the tradition of community support, it is a fund-raising cookbook, too. The book and very nice "tpt cooks" apron are available as gifts for new and renewing members to the tpt community. Such a deal!
Well, we can't go to an event celebrating community and hotdishes without bringing something to share. So we took along these "sea shell cakes" from an 1860s recipe. Actually, I was seizing the opportunity to test a recipe from a food historian project. I have to admit, they were a hit! And so easy to make. You'll find the recipe below.
As to supporting tpt --
The "tpt Cooks - Hotdish" program with cooking demonstrations of several of the hotdishes and musical interludes by the famed "Church Basement Ladies" will air a few more times. So if you are in the greater Twin Cities area, turn to tpt Wednesday, March 7 at 10:30 pm and Thursday, March 8 at 1 in the morning (for you night owls) The program will also air on tpt 2 (channel 17 on Comcast) on Wednesday, March 7 at 6 pm, Saturday, March 11 at 5:30. Tuesday March 13 at 6 pm, Saturday April 21 at 7 pm and Sunday April 22 -- another night owl special -- at 1 am.
You can find information about where to watch at their website along with an opportunity to join and get your own copy of the cookbook. This will get you right to the donate page, the cookbook is in the bottom row. https://www.tpt.org/?a=gifts
1860s Sea Shell Cakes
A bit about the recipe: On Christmas Eve, 1861, Emily Hawley was working as the cook and general maid-of-all-work at her uncle's inn near Coffin's Grove, Iowa. In her diary she described making "52 small tin cakes and one large cake" to feed to the Soldier's Relief social held at the Inn. I found a recipe in an 1860s issue of Prairie Farmer magazine that jumped right out at me. This "cake without eggs" is perfect for December baking when eggs were scarce as chickens did not lay as many as they do in the spring and summer. Also the original recipe specified "bake in small scalloped tins."
These are wonderful cakes. Chewy, slightly sweet, and very satisfying. I've been making these so much that I've used my madeleine pans more in the past two weeks than I have for the fifteen years I've had the pans.
Sea Shell Cake Without Eggs
1 cup sugar
1 cup light creak (half and half)
1 teaspoon baking soda
1/2 teaspoon nutmeg OR grated rind of one lemon
2 cups flour
Makes 36 cakes.
Preheat oven to 350 degrees F. Mix the sugar and cream in a medium mixing bowl with a spoon or whisk. Add the baking soda and flavoring and mix well. Then stir in the flour. Spray madeleine pans or cupcake tins with non-stick spray. Put about one measuring tablespoon of batter into each shell or cupcake depression. Bake until firm in the center and just pulling away from the sides, about 15 to 20 minutes. Cool in the pan for a minute or two and then remove to a baking rack to finish cooling. You may also make these as mini-cupcakes. Do not make as full-size cupcakes, they will be too dense.
The lemon ones are very nice topped with a light glaze.
Squeeze the juice from the lemon into a small bowl. Add confectioner's sugar until you have a smooth and runny glaze then drizzle over the cakes.
