tpt-riffic!

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.

Super Game -- Super Treats Part I

Here at Potluck Paradise headquarters we’re getting the jump on our second annual self-declared “February is National Potluck Month” with some tasty snacks for “the big game.” We have a special dish in honor of each of the two contenders – They are so good, they’re downright Super! Bowls will be filled with them.

Giant’s Lean-Mean Lemon Cheesecake is a no-bake, low-fat treat that will give even the Patriots their just desserts. Scroll down for the recipe.

For the Patriot fans, we’ll have historic New England Corn Cakes topped with Cranberry-Sauced Beef and Tangy Apple Slaw. It packs a giant of a taste in a small mouthful. More than enough to wave the flag about. Look for our next posting in a couple of days!

We have even more delicious eating and great ideas planned for the rest of our National Potluck Month celebration. If ever a month defined potluck, February is it. Days are quiet. Company is gone. Holidays are over, spring is coming, but not soon enough. The weather is capricious. Up here in Minnesota we’re yearning for some real snow, if only for a few days.

February is a time to make the most of what you have. To share good times with friends, family, and co-workers and to find your own bit of Paradise in a fun-filled Potluck, if only for an hour or two.

We'll be celebrating four potlucks this month. Watch for posts with recipes and ideas. But here's a hint of the themes: We'll start with some more thoughts on The Big Game played on February 5 -- the super Sunday. The middle of the month is Valentine's Day and we'll party while keeping our hearts healthy. Game Night will look at a couple of great new card games that were in our Christmas stockings and some treats to go with them. Finally, we'll round out the month with a look back at 1968, celebrating the groovy exhibit at the Minnesota History Museum. Follow us all month at http://potluckparadise.blogspot.com/

So here’s the first recipe to start the month --

Giant’s Lean-Mean Lemon Cheesecake

Recipe makes 18 muffin-sized cheesecakes (1/3 cup size) or 36 mini-muffin size
Line muffin pans with paper cupcake liners.

To Make the Crust
Melt in a microwave for about 30 seconds, repeat for 5 second intervals if needed:
2 Tablespoons butter
1/4 cup semi-sweet chocolate chips

Stir until chocolate is melted and mixture is smooth.
Add: 1 1/2 cups graham cracker crumbs

Stir with fork until well blended and then put 2 tablespoons (1 tablespoon for the mini-muffins) of mixture in the paper muffin cups and press firmly with a flat-bottom glass or the back of a spoon. Set aside.

To Make the Lemonade filling.

1/4 cup sugar
1/3 cup corn starch
12-ounce frozen concentrated lemonade, thawed
grated rind of 2 large lemons
3 8-ounce packages non-fat cream cheese (24 ounces total)

Mix the sugar and corn starch in a 1 to 2 quart saucepan. Gradually stir in the lemonade concentrate. Cook over medium heat, stirring constantly, until the mixture turns clear and is very, very thick. Stir in the lemon rind and set aside to cool. Plop cooled lemonade mixture into a medium-sized mixing bowl. Beat until smooth with electric mixer. Add cream cheese and beat until blended. Spoon mixture onto crust and place in refrigerator to firm. Ready to eat in about 1 hour. Keeps covered in the refrigerator for 2-3 days.

Before serving garnish with whipped cream, a dab of chocolate sauce and a pecan, a cherry, or any other topping you like.