Each batch makes 25 nine-and-a-half-pound loaves of carrot cake. The kitchen crew at Rikers apparently make 2,500 loaves of this cake a year, which is served on holidays. Each loaf serves 20 inmates. As for the quantities, I don’t recommend down-sizing the quantities and hoping to get the same results. My grandmother-in-law, Edna Macnamer, used to run a bakery in rural Tennessee, and she’s been frustrated trying to replicate some of her favorite recipes scaled down for her own home kitchen. Still, if you should happen to have access to an industrial mixer and 200 eggs, you might consider whipping this one up.

25 pounds sugar
3 gallons vegetable oil
25 pounds flour
8 ounces salt
1 pound baking powder
8 ounces baking soda
6 ounces nutmeg
6 ounces allspice
4 ounces clove powder
4 ounces ginger
8 ounces cinnamon
25 pounds carrots
25 pounds eggs (about 250 large eggs!)
8 pounds walnuts
20 pounds raisins
8 ounces vanilla extract

• Place in a mixing bowl – sugar, flour, cinnamon, nutmeg, ginger, clove powder, allspice, baking powder, baking sods, salt. Using a paddle mix on slow for five minutes.
• Add raisins, carrots, walnuts, eggs, vegetable oil and vanilla extract mix on slow speed for an additional five minutes.
• Increase speed to medium for 10 minutes.
• Pour into loaf pans. Pans should be three-quarters full.
• Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for 20 more.

Source: New York Times

Update: GOOD NEWS! The New York Times has published a scaled down version of the recipe more appropriate for home cooks.

This jam in midwinter tastes as fresh as the berries tasted the previous summer. The secret is to make small batches and to not overcook. The jam tends to be thinner (excellent for pancakes or ice-cream topping!) and less gummy than store-bought, but the fresh flavor cannot be beat. If you prefer thicker jam, you might experiment with adding some pectin.

1 lb. fresh strawberries, blueberries, raspberries or other berries
2 cups sugar

Wash and clean berries, and place whole (do not crush!) into medium sized saucepan with 1 cup of sugar. Warm over low heat while stirring gently and occasionally until the sugar melts and forms a syrup. Turn heat up to medium high and bring to a boil until foam appears on the top. Skim the foam, add the second cup of sugar, and boil just until jam forms a sheet on the end of your spoon. (Do not overcook — if you do, the jam will slowly transform itself into something that tastes no different from store-bought!) Pour into sterilized jars (leave enough headroom for ice expansion), seal jars with sterilized jar lids, cool, and store in the freezer.

Through much experimentation, I have managed to duplicate an incredible scotch shortbread pie crust used by an Oak Bluffs bakery on Martha’s Vineyard.

1 pound of flour (about 3 to 4 cups)
1 or 1½ sticks of cold butter or margarine
¼ pound (about 1/3 cup) sugar
½ teaspoon salt
glass of ice water

In a deep mixing bowl, mix together by hand the flour, sugar, salt. With  a pastry cutter (though a butter knife will do), thoroughly cut the butter or margarine into the flour mixture. (The flour mixture will turn slightly yellow overall.) Add ice water, a sprinkle at a time, and mix with your hands into the flour mixture until it holds together and forms a doughball.

If you are very cautious, you might want to refrigerate the dough for 30 minutes (but no longer! It will get to hard to roll out!), but I usually proceed immediately to the next step.

Gulp down some of the ice water, cross yourself, then turn slightly more than half of the dough onto a flat surface and roll out with a rolling pin (or a wine bottle, in a pinch — tall german riesling, preferred), big enough to fit your pie pan with overflow. Position the bottom crust into a (glass) pie pan, by loosely rolling the dough onto the rolling pin, lift it over the pan, and carefully let it unroll into the pie pan.

Fill with your favorite pie filling, and top with the remaining dough. Bake in a 375° oven for 45-50 minutes. Let the pie cool completely.

This crust is excellent with any fruit filling, but it’s especially great as an apple or a peach pie, or in early summer, filled with tart pitted cherries, sugar, and tapioca. In midsummer, try freshly picked raspberries or blueberries, sugar, lenom juice, and lots of tapioca.

These are a family tradition with my in-laws. Whenever two or more are gathered together, these sweet treats are made. (They’ve made them so often, there are metal cake pans that have scored cut marks in the bottoms.) They’re really delicious and pretty easy to make, and great for pot-luck suppers. Unless you try serving them to a room full of diabetics, you’ll never, ever have leftovers.

1 cup sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups Rice Krispies^® cereal
1 small bag (12-16 oz) semi-sweet chocolate chips
1 small bag (12-16 oz) butterscotch chips

In a 3-quart saucepan, combine the sugar and the corn-syrup and bring to a boil. Remove from the heat, and stir in the peanut butter, and mix well. Add the cereal, stirring until blended. Press the mixture into a buttered 13x9x2-inch sheet pan. Melt the chocolate and butterscotch chips together in a double-boiler, or use a microwave: half power for 3 minutes, stirring, and then up to another 2 minutes. Spread melted mixture over the Rice Krispies^® mixture in the pan. Cool until firm, and cut into squares. Do not refrigerate!

So here’s what I ended up doing from my last entry, trying to come up with mincemeat pies that would better survive the shipping process, since the shortbread I used was really just too fragile.

I next tried my standard pie crust recipe, which ended up quite flaky and delicious, but was still way, way too fragile.

I finally settled on a pocket pie crust recipe as described on Alton Brown’s Good Eats show. This all-shortening dough recipe is incredibly easy to work with. Unlike other pie doughs, you want to build up the gluten in it, which makes it more durable, capable of standing up to — well — carrying a pie in your pocket. So rolling the dough out, and then rerolling it and re-re-rolling it, to use up all of the remnants to make more pies won’t hurt it a bit. (Try doing that with a regular pie dough.) Granted, it’s quite a long way from the shortbread little cups with stars in it, as described in Nigella’s television show, but these are much more practical. Of course, the proof will be in the pudding. I mailed off several packages today with a couple of these pies inside. We’ll see how well they hold up.

In addition, the way you cook the dough is very versatile. You can bake it, like I did, or pan fry the pies in a little butter (like a pot-sticker), or you can deep fat fry them. And apparently the dough works equally well for sweet or savory fillings, though I personally think the addition of a little sugar to the mix might go a long way to improving the crust, as well as perhaps adding a little more browning in the oven.

And I have a few more distant friends and relatives who I plan on sending some belated Christmas cheer to, so I’ll be making at least one more batch. This time, though, I intend on making smaller, more bite-sized pies than the ones described in the recipe. And I might even try deep frying them. We’ll see how they turn out.

If you’d like to watch the episode where the recipe is demonstrated, it’s been uploaded to Youtube and is in 2 parts — below.

Part 1 : A Pie in Every Pocket , Good Eats, S09E12

Part 2 : A Pie in Every Pocket , Good Eats, S09E12

I saw a version of this recipe on Nigella Lawson’s Nigella’s Christmas Kitchen and thought I’d make them and send them off, far and wide, to distant relatives for the holidays. In the end, though, they’re really just too fragile for shipping, so only my local loved-ones will get these from me, but  I may make little turnovers using more traditional pie crust, filled with the “mincemeat,” which I hope will end up being a bit more durable. I may update this entry after I’ve made a batch.

First, the “mincemeat,” which I put in quotes because it’s really not. It’s more like a spicy, boozy cranberry/orange chutney. Mincemeat, traditionally, has some in common with this mixture, like raisins and currents and booze, but it also usually has lard in it. This one  is, as advertised, a much lighter version.

2½ oz brown sugar
2fl oz ruby port
1 tablespoon molasses
12oz fresh cranberries (1 package)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2½ oz raisins
2½ oz dried cherries
1 oz dried cranberries
1 navel orange, zest & juice
1fl oz brandy
few drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey

In a medium saucepan, melt the brown sugar in the port wine over low heat. Stir in the cranberries. Add all of the spices, the dried fruit, and the zest and juice from the orange, and bring to a gentle simmer and cook for 20 minutes. The pectin in the cranberries will quickly thicken the sauce. Stir occasionally and cook until all of the fresh cranberries have popped — which might need a little coaxing by pressing them against the side of the pot with a wooden spoon. Once everything has broken down, remove from the heat, and let it cool down a little before adding the rest of the ingredients. (If the mixture is too hot, you’ll evaporate all the alcohol in the extracts and the brandy, along with all of their flavor, too.) Stir the mixture until everything is pretty much broken down into a chunky jam. From there, you can store the mixture in your refrigerator for up to 2 weeks.

So while I was amassing the ingredients for all of this, I was completely shocked at the price of whole cloves. The store I was shopping in wanted $11 for a 1.25 ounce jar. With all of the dried fruit, extract, and booze in this recipe, it’s definitely something you’ll want to save for the holidays. I ended up buying enough to make 3 batches, and I think I easily spent $60 on the ingredients.

Nigella’s program showed her using this mincemeat in little tartlets she made using small muffin trays, lining each with a layer of shortbread dough, and topping each with a shortbread star. I tried following her recipe from both the television show and the web (which were identical), but the quantities given were given in metric. I believe I converted them correctly into standard measurements. Her recipe called for equal parts butter and vegetable shortening, along with flour, a dash of salt, and fresh orange juice. I deviated slightly, by also including the zest of the orange as well. In the end, the results were awful, and I don’t think I can blame the zest. The cooked dough was way too dry and crumbly, to the point that I couldn’t even swallow it.

I searched on the net for a standard shortbread recipe, and came up with this decent one.

1 cup butter, softened (2 sticks)
½ cup confectioner’s sugar
2 cups flour
¼ teaspoon baking powder

Cream the butter and sugar together in a mixing bowl. Add the flour and the baking powder and mix until it forms a ball. Wrap in plastic and form it into a disk and chill in the refrigerator for at least 30 minutes, enough time to preheat your oven to 350°. Roll it out to a thickness of a ¼ inch, and cut 2 inch circles. Line each cup of a mini-muffin pan with the circles, and fill each cup with a spoonful of the cranberry mincemeat. Top with some of the leftover shortbread — you could do as Nigella did and cut little stars, but I didn’t have a star-shaped cookie cutter, so I just cut little strips of shortbread, 4 strips to a tartlet, and made little latticework, just like you might do with a pie. Put these in the middle of the preheated oven, and cook for 12-15 minutes, or until the shortbread starts to turn golden brown.

This is a traditional German Christmas Cookie recipe from Aachen Deutschland.

2 egg whites
1 cup powdered sugar
zest from ½ lemon or orange
1 tablespoon ground cinnamon
1 knife point ground cloves
10 oz (weight) very finely chopped almonds (or mix half almonds and half hazelnuts)
baking parchment

Preheat oven to 265º F.

Beat egg whites until stiff. Add powdered sugar slowly through a sieve and continue to beat (you now have “eischnee” or “egg snow”). Reserve and chill 3 tablespoons of the eischnee for the icing.

To the rest of the eischnee, add the cinnamon, cloves, zest and chopped nuts and mix into a dough. Note that no flour is used in this recipe – the finely chopped nuts are the flour. The dough will very dense but not sticky. Should the dough be too sticky, knead in more powdered sugar and nuts, a little at a time.

Prepare your baking pan by placing a baking paper onto it. Using a rolling pin, roll the dough out over a cut-up freezer bag covered with powdered sugar to about ½ inch thick. Cut out stars with a cookie cutter and immediately lay out onto baking sheet. Dip your cookie cutter often into powdered sugar to prevent sticking. Add more powdered sugar to reserved eischnee to make icing, and paint each star with a brush, knife or small spatula. Bake for about 10-12 minutes in your very slow oven until icing just starts turning slightly brown.

The French really do have a boulangerie/patisserie on just about every block, and you really do see people walking around with baguettes sticking out of their purse or tote bag on their way home to work.  Interesting, there are some stores that don’t sell bread, but specialize in desserts.  This picture is from a patisserie in Autun, Burgundy.

A week or two ago, I posted a link to Gourmet magazine’s website that listed 60+ years worth of cookie recipes, which is really, really great, unless your intent is to make stuff to send to far off relatives. Almost all the cookies on their list rely on you making and eating the cookies within a couple of days. I’m planning on sending stuff off to my relatives who live 500+ miles away, so I thought I’d do a little research and come up with recipes that I can make that’ll keep fresh for longer than a couple of days. Here’s some that I came up with.

Micheal Chiarello demonstrated an unusual fried cookie that’s later drenched in honey, called Turdilli. On the show I watched, he said that these cookies would keep a month, but the website says they’ll only keep a week.

Cranberry Biscotti
These will keep a month in a sealed container. Makes 48 cookies

1½ cups all-purpose flour
½ cup whole wheat flour
2/3 cup sugar
1½ teaspoons baking powder
1¼ teaspoons cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs (or 2/3 c. fat free egg substitute)
2 teaspoons vanilla extract
¾ cup fresh cranberries, chopped
1/3 cup sliced almonds

Preheat the oven to 350º f (175º c). Line a baking sheet with parchment. Sift the dry ingredients together (first 7 items) into a mixing bowl. Add the egg and vanilla, and beat until moistened. Reduce the mixing speed, and add the cranberries and half of the almonds, and beat into a light dough, about 2 minutes. Lightly flour your work surface. Divide the dough in half, and roll each into a log. Transfer to your baking sheet, putting them at least 3 inches apart. Pat the logs until they’re 1½ inches wide. Stud each log with the remaining almond slices. Bake until slightly firm to the touch, about 30 minutes. Let them cool on a baking rack for another 10.

While they’re cooling, reduce the oven temperature to 300° f (95° c). With a serrated knife, slice each log into ½ inch slices. Spread the slices back onto your baking sheet, and bake for another 30 minutes, until the cookies are dry. Cool 5 minutes, and remove to a rack to cool completely.

(image courtesy Gourmet Magazine)

Gourmet Magazine offers up a great site detailing 60 years worth of recipes for cookies. The recipes are presented just as they appeared on the pages of the magazine, so the recipes for the cookies from the 40′s don’t presume you’ll be using modern conveniences like a food processor, so you may want to tinker a bit with them, unless you’re aiming for ultimate authenticity.

If you’re on my holiday list, you can look forward to getting to taste some of these this December.

Note: 1/18/2010, With the demise of Gourmet Magazine, or just the passage of time, it appears this link is now dead. Sorry about that.