YOU HAVE TO TRY IT ONCE...

FOR AS LONG AS CAN REMEMBER, THIS WAS ONE OF MY FAVORITE DESSERTS MY MOM

MADE FOR US. AS THE COOKING BUG GRABBED ME, I MADE THIS FOR FRIENDS.

BUT THE ONE RULE WAS…NEVER TELL THEM WHAT IT WAS UNTIL THEY HAD FINISHED THE

FIRST PIECE. THERE WAS ALWAYS A SECOND.

 

 

 

 

MOM’S TOMATO SOUP CAKE

(yes it was from the Campbell’s Cookbook)

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 1/2 teaspoons ground allspice

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1/2 cup vegetable shortening

2 eggs

1/4 cup water

Optional: Walnuts, Pecans, Raisins

Cream Cheese Frosting

·         Heat the oven to 350°F.  Grease a 13x9-inch baking pan.

·         Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.

·         Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.

·         Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

COLD WEATHER FAVORITE

Baked Polenta with Shiitake Ragout

Serves 6 to 8

For the mushroom ragout:

• 1 teaspoon large onion, chopped fine
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary, crumbled
• 3 tablespoons olive oil
• 1 pound white mushrooms, sliced thin
• 1 pound fresh shiitake mushrooms, stems discarded and if large, the caps quartered
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 tablespoon cornstarch
• 1 1/3 cups beef broth
• 2 teaspoons Worcestershire sauce

For the polenta:

• 6 cups water
• 1 tablespoon olive oil
• 2 cups yellow cornmeal
• 2 tablespoons unsalted butter, cut into pieces
• 1 cup freshly grated Parmesan
• 1/3 cup minced fresh parsley leaves
• 1/4 pound mozzarella, diced fine (about 1 cup)

Make the mushroom ragout:

• In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.

Make the polenta:

• In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.
• Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.
• Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.
• Preheat the oven to 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.

Gourmet December 1993