Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Biography

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Dynamic, sassy American country music singer-songwriter Loretta Lynn was one of country music's top vocalists and songwriters during the 1960s and 1970s and is still revered the world over as a country music icon. She dominated the country music charts during the 1960s and 1970s, racking up more than 70 hits as a solo artist and a duet partner. Songs that hit the top slot on the charts include "Don't Come Home A' Drinkin' (With Lovin' on Your Mind)," "Fist City," "Woman of the World (Leave My World Alone)," Coal Miner's Daughter" (also the title of her award-winning biographical film starring Sissy Spacek), "Rated X," "Trouble in Paradise," "Somebody, Somewhere," "Love Is the Foundation," and "Out of My Head and Back in My Bed." Many of her songs were controversial, hitting on sensitive women's issues, and some were banned from radio broadcast.

Award-winning, legendary Loretta Lynn in 2
Born Loretta Webb, she was the second of eight children. Her baby sister is country singer Crystal Gayle. She was the daughter of a coal miner and her childhood was spent in abject poverty. As a result, it influenced her music in later years. Loretta married only once—48 years to husband Oliver "Doolittle" Lynn (he was also called "Doo" and "Mooney"). They married in 1948 in her home state of Kentucky, a few months before Loretta turned 14. She gave birth to four children before she was age 18, and then had twin daughters in 1963. She became a first-time grandmother when she was the ripe-old age of 29.

Her marriage to Doo, for the most part, was rocky, and she considered leaving Doo several times because of his drinking and unfaithfulness. In her 2002 autobiography, Still Woman Enough: A Memoir, she shared many of her heartaches during the marriage: Doo left her when she was pregnant, slept with her brother’s wife, and also left her alone to deliver a baby son on her own, drank heavily all the time, spent her money like it was going out of style. They fought all the time. But, she never left him. In a 2002 CBS News interview, she said that despite everything, she loved him and was concerned how a divorce would harm her children. "I didn't need him, but he was my kids' daddy. Why leave hearts laying on the floor for me. I had to think of my kids. I can't be that selfish. He broke my heart lots of time, but that woulda broke the kids' hearts, wouldn't it?" Doo died in 1996 from diabetes brought on by his alcoholism.

Two of Loretta's daughters run the family's Hurricane Mills ranch in Tennessee, where two millions fans and tourists visit each year. Loretta took ownership of it in 1966. It includes campgrounds, a concert pavilion, a western town, and the Coal Miner's Daughter Museum. Tour show the plantation home where Loretta lived until she built a new house a few years ago, a museum, and a replica of the cabin in which she was born. The Amateur National Motocross Championships are held at Hurricane Mills every year.

Nicknamed "The First Lady of Country Music," Loretta's accomplishments as a solo artist and with singing partner Conway Twitty are inspiring and laudable. She has written more than 160 songs and released 70 albums. She has had 17 Number 1 albums and 16 Number 1 singles on the country charts. She's won numerous awards for her albums and singles, setting remarkable records in many categories. One of these was when she was selected to be the first woman to win the Country Music Association's Entertainer of the Year trophy in 1972 (a huge honor) and Loretta was the first country star to appear on the cover of Newsweek Magazine in 1973. She was inducted into the Country Music Hall of Fame in 1986. In 2003, Loretta was a recipient of the Kennedy Center Honors. Even in her 70s, she was still penning new songs and performing at packed concerts.
Loretta's recipe for these amazing tater cakes is so simple to make, even older children can make them with little supervision. Very Southern, very cheap, very filling... and utterly delicious! Can be served as a side dish for breakfast, lunch, or dinner. Leftovers can be frozen, but may become a bit grainy.

Loretta Lynn's Tater Cakes
 c. creamed potatoes
1 egg, beaten
1 T. flour
Salt and pepper
Vegetable oil for frying

In a large bowl, mix together the creamed potatoes, egg, flour, and salt and pepper to taste. Shape the mixture into patties.
Heat 2 to 3 inches of oil in a cast-iron skillet over medium-high heat and fry the patties for about 1 minute on each side, or until brown. Serve hot.
Abraham Lincoln, often considered the greatest U.S. president, was also good around the house. He went marketing, milked the cow and helped with dinner. It is entirely possible that he did the dishes.
Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times,” a new book by Rae Katherine Eighmey (Smithsonian Books, $21.95), takes readers into the kitchens of Lincoln’s childhood, early adulthood and marriage.

Growing up in a one-room log cabin, he was, essentially, raised in the kitchen,” Eighmey writes.
Eighmey has taken the scant recorded facts about Lincoln and food and spun an engaging story of what Lincoln’s culinary life might have been like. She presents the facts and grounds the speculation in solid research. And her delight with her subject is infectious.

An estimated 15,000 works have been written about Lincoln – more than anyone in world history other than Jesus Christ. Yet, in all that writing, there is hardly any mention of him eating.
 Rae Katherine Eighmey has written a culinary biography of Abraham Lincoln. / Photo courtesy of Rae Katherine EIghmey
Rae Katherine Eighmey has written a culinary biography of Abraham Lincoln. / Photo courtesy of Rae Katherine EIghmey
“Biographies are written with a different focus,” says Eighmey. “And they’re not written by cooks.” Eighmey, however, is a lifelong cook as well as a food historian. She started baking at age 10 and has won prizes for her cooking, baking and preserves at both the Minnesota and Iowa state fairs.
Eighmey says little information exists about Lincoln’s life in Springfield, Ill., and even less about his time in an Indiana log cabin. So she went prospecting – in old newspapers, popular cookbooks of the time, grocery receipts, seed listings, accounts of friends and neighbors – looking for food nuggets with which to build her story.
One of the many interesting sources she uncovered was Rufus Wilson’s “Lincoln Among His Friends: A Sheaf of Intimate Memories,” printed in 1942 and filled with memories of friends, neighbors and others who knew him.
It was a story in Wilson’s collection that inspired Eighmey to look into Lincoln’s culinary history.
Young Phillip Wheelock Ayers and his family lived three doors down from the Lincolns in Springfield, and his mother sometimes helped out at the Lincoln home. Ayers described how Lincoln walked the few blocks home from his law office, put on a blue apron and helped Mary Lincoln make dinner for their boys. “The joyful prospect of research with books, pots and pans immediately drew me in,” Eighmey writes in the introduction to her book.

Other neighbors’ homey reminiscences told of Abraham shopping for groceries and milking the family cow,” Eighmey writes.
Another great source for Eighmey was “Herndon’s Informants,” more than 600 letters and interviews first published in 1998. After Lincoln’s assassination, William Herndon, his friend and law partner, tried to talk or write to everyone who knew Lincoln, particularly when he was young. In these reminiscences, Eighmey said she found “tantalizing clues” to her puzzle.

Lincoln is often portrayed as being indifferent to food. “But he was a robust, energetic, incredibly strong young man,” Eighmey says, “so he had to have eaten and eaten well.” What seemed indifference may have just been distraction, she says. “To any man of profound intellect, food becomes secondary. He is feeding off foods of the mind.”
More than any other president, writes Eighmey, Lincoln was “a son of the soil.” Therefore, she assumes he was used to simple cooking, fresh farm ingredients, the bounty of hunting and fishing. The Lincoln women, she writes, were known as good cooks. So the simple food probably was prepared well.

Since there are no written recipes from Lincoln’s homes, Eighmey relied on period cookbooks, particularly an 1845 edition by Eliza Leslie known to be owned by Mary Lincoln.
Then she found a treasure. Eighmey was reading the Springfield newspaper on microfilm when she saw in the Nov. 3, 1832, edition a collection of 18 recipes for cakes and cookies.
“It was said that Lincoln read all the available newspapers,” Eighmey writes. At the time these recipes were published, he lived 20 miles away in New Salem, Ill. Another “key find,” she says, was a grocery bill showing Mary Lincoln bought salt for ice cream.

Lincoln also left a few clues. Eighmey recounts a story Lincoln told about the gingerbread men his mother (unclear whether he was referring to his mother or stepmother since he called them both “mother”) made in Indiana. He specified that she made it with sorghum. However, the period recipes used molasses rather than sorghum, which Eighmey says was rare in the United States before the 1850s. “So Lincoln’s mother’s use of sorghum would have been unusual for the era,” she writes.

Lincoln’s cousin Dennis Hanks told Herndon: “Seems to me now I never seen Abe after he was 12 that he didn’t have a book in his hand or in his pocket. He’d put a book inside his shirt an’ fill his pants pockets with corn dodgers an’ go off to plow or hoe. When noon came he’d set under a tree an’ read an ’eat.” His comments told Eighmey not only what Lincoln ate but how they were made. “The dodgers needed to be sturdy enough to withstand being tucked into a pants pocket,” she writes. Corn dodgers are made with stone-ground cornmeal and have a crisp crust.

In the course of writing six previous books of food history, Eighmey has become familiar with using old recipes with their imprecise measurements, unwritten method and sometimes unfamiliar ingredients. “I try to get as close as I can to experiencing the flavors and textures of the past without driving myself — or anyone else — to distraction.” The 55 recipes in “Abraham Lincoln in the Kitchen” show a dogged determination to get as close as possible.

One of the most imaginative sections of the book is about a trip a young Lincoln took on a flatboat down the Mississippi River to New Orleans. Lincoln did not write a word about this adventure, but Eighmey makes a fascinating case for what he may have eaten.

While Abe Lincoln was growing up in a one-room cabin on the frontier, Mary Todd came of age in a gracious home in the bluegrass region of Kentucky, with slaves cooking elaborate meals.
She probably didn’t learn to cook until she got married. “By 1858, she’s buying sophisticated ingredients like red gelatin for fancy desserts and vinegar in enough quantity that she was surely pickling something,” says Eighmey, adding that Mary Lincoln was considered a fine cook.

For the first few years of their marriage, however, the Lincolns lived in a modest house where Mary Todd Lincoln cooked over an open hearth. “It hit me like a ton of bricks,” says Eighmey. “Here is this woman who is beautifully dressed with charming ringlets, wearing a sophisticated, flounced and ruffled Sunday go-to-meeting kind of dress in the house with limited help with a toddler and another baby, cooking on an open hearth.
Abraham Lincoln in the Kitchen” is as much fun to read as it clearly was for the author to write.
As pioneer settlements grew into towns, farmers began planting more wheat, replacing cornmeal as the primary bread grain. Saleratus, an early form of baking soda, worked with the sour milk to make a light, chewy biscuit. This recipe is adapted from "Abraham Lincoln in the Kitchen" by Rae Katherine Eighmey Smithsonian Books, 2013

Ingredients
2/3 cup milk
2 teaspoons white vinegar
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon butter
1/4 cup boiling water
Instructions
Preheat the oven to 400 F.

Lightly grease a baking sheet.
Combine milk and vinegar in a glass measuring cup and set aside to sour, about 5 minutes.
Mix the flour, baking soda and salt in a mixing bowl.
Add the butter to the boiling water to melt and then stir into the flour mixture. Then stir in the sour milk. Stir with a fork, then knead briefly. You may have to add a bit more milk or flour to make a dough that is firm enough to work and not sticky. Break off pieces about 1 inch in diameter and place on the prepared baking sheet.

Bake until browned, about 15 to 20 minutes.
Several biographies of Mary Todd Lincoln recount a story that President Lincoln was not eating well during the war, and his wife asked the White House cook if he had a recipe for old-fashioned chicken fricassee. He did, he made it and Lincoln ate it. This is the ultimate comfort food -- chicken seasoned and simmered in cream or milk. Some recipes call for adding a strip of lemon peel or mushrooms to the simmering sauce. This recipe is adapted from "Abraham Lincoln in the Kitchen" by Rae Katherine Eighmey (Smithsonian Books, 2013). Saleratus biscuits are especially good with this dish.
Combine the seasonings and sprinkle on the meat.

Place the chicken pieces in a large frying pan with a lid. Pour the cream or milk (or mixture of both) over the chicken, lifting the pieces to make sure it flows under the chicken as well.
Cook over medium heat until the liquid begins to bubble, then lower the heat and cover. Simmer until the chicken is fork tender, about 30 minutes. Remove the chicken to a platter and keep warm
Mash the butter and flour together with a fork and add, bit by bit, to the pan liquids. Add mushrooms and lemon peel, if using. Continue to cook, stirring frequently, until the sauce thickens.
Return the chicken to the sauce. Place thinly sliced ham around the edge of the platter if desired.

Serve with biscuits.
It is likely that Mary Todd made an almond cake during her courtship with Abraham Lincoln, and he is said to have called it "the best cake I ever ate." There are several Lincoln-era versions of this white almond cake. This one, from "Abraham Lincoln in the Kitchen" by Rae Katherine Eighmey (Smithsonian Books, 2013) is from an 1828 recipe which advises the cook to allot 2 days to make the cake as the almonds need to be blanched, peeled and pounded into a paste the day before baking. With modern equipment and ingredients. this cake is ready in an hour.
In a deep, large (3-quart) bowl beat the egg whites until they stand in stiff peaks, then set aside.

In a second large bowl, using an electric mixer, beat egg yolks until they are thick and have turned a light yellow color. This could take as long s 5 minutes.
With the mixer running, begin adding the sugar about a tablespoon at a time. Continue beating until the sugar is fully incorporated and the batter is thick.

Stir in the almond and lemon extracts and then the almonds. Stir in the flour. With a flexible rubber spatula, fold about a third of the beaten eggs whites into the egg yolk batter to lighten it up. Then gently fold this lightened batter into the remaining egg whites.
Pour the batter into an ungreased tube pan. Bake until the cake is firm and lightly browned on top, about 25 to 30 minutes.
Invert the pan over a bottle to cool completely before removing the cake from the pan.

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Cake Recipes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu