Becky Diamond, author of “The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era” joined Hayley Tenpas during the November 6th show.
We learned how Becky used her knowledge as a food writer, librarian and historian, to author the cookbook about the 19th century!
Becky shared two recipes from her blog which are perfect to make this Thanksgiving.
- 1 ½ pounds sweet potatoes
- 3 large eggs, separated
- 2/3 cups sugar
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- ½ cup milk
- 2 tbsp brandy
- Make and prebake your favorite pie crust. Place on a wire rack to cool.
- Boil the sweet potatoes until tender, about 30-40 minutes. Let cool and then scoop out the flesh into a large bowl and mash it up a bit.
- Transfer to the large work bowl of a food processor. Add the egg yolks and remaining ingredients and process until smooth.
- Beat the egg whites until soft peaks form and then add to the other ingredients and process again until well incorporated.
- Scoop into the prebaked pie shell and bake at 350F for 1 hour or until set.
- Cool on wire rack.
Yield: One 9-inch pie, 8-10 servings
SERVES 12–16
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 cup cooked (or canned) pumpkin
- 3 cups cake flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup milk
- 1 cup chopped walnuts
- 1 teaspoon maple extract
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and set aside. Beat butter in a large bowl with an electric mixer until creamy. Add granulated sugar, brown sugar, eggs, and pumpkin and mix well.
Sift together flour, baking powder, and baking soda. Add alternately with milk to the butter mixture. Fold in walnuts and maple extract. Pour batter into cake pans and bake for 30–40 minutes. Cool on wire racks for 10 minutes and then remove from pans to cool completely. Frost with maple butter frosting.
MAPLE BUTTER FROSTING
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 31/2 cups confectioners’ sugar
- 1 teaspoon maple extract
- 3 tablespoons milk
Combine all ingredients in a large mixing bowl. Beat with an electric mixer until creamy, adding another tablespoon of milk if necessary to achieve a good spreading consistency.
