Saturday, February 8, 2014

Still Hungry


  •    It seems that winter brings on food cravings for me. So when I find a great book that has great recipes, I am sold. A Tangle of Knots by Lisa Graff has all the wonderful fixings for a satisfying few hours spent reading and then several more spent in the kitchen. Oh, and then there is the eating part!

         Told from multiple points of view, with a pinch of magic and a dash of mystery not to mention a sprinkle of adventure and intrigue, this story is about an orphan named Cady who has the special "Talent" of being able to bake a perfect cake for any person (recipes included!!!). The only person she can't bake for is herself, because she knows so little of her own life. In a tale that unfolds one tiny bite at a time, Cady's story is revealed, a villain is vanquished, "Talents" are stolen and restored, happiness is achieved, and readers are satisfied. Give this one a try if you like a sweet story that keeps you wondering to the very sweet end. And while you are reading it, you can eat:

    Marigold's Lime Pound Cake

    FOR THE CAKE
    4 large eggs
    1/2 tsp. vanilla
    2 tsp. grated lime zest (from approximately 2 limes)
    2 tbsp. lime juice (from approximately 1 lime)
    1 cup butter (2 sticks) at room temperature (plus extra for greasing the cake pan)
    1 1/4 cups granulated sugar
    1/2 tsp salt
    2 cups flour

    1. Preheat oven to 325 F. Grease a 9x5-inch loaf pan with butter.
    2. In a small bowl, whisk together the eggs, vanilla, lime zest, and lime juice. Set aside.
    3. In a large bowl, beat the butter with an electric mixer on high speed until fluffy, about 2 minutes. Add the sugar and the salt and beat, starting on low speed and then increasing to medium-high, until well combined, about 2 minutes more. Slowly add the egg mixture and beat until well combined, about 3 minutes.
    4. Reduce the speed on the mixer to low, gradually add the flour, and beat ubntilk just combined.
    5. Pout the batter into the pan and smooth the top. bake for 60 to 70 minutes, or until a toothpick comes out clean. Cool completely before serving.

    From A Tangle of Knots by Lisa Graff, Philomel, 2013