32 ;e Costco Connection NOVEMBER 2016
DANIELLE WALKER
Danielle Walker is the creator of the successful
blog Against All Grain ( againstallgrain.com).
Her new book, Danielle Walker’s Against All
Grain Celebrations: A Year of Gluten-Free,
Dairy-Free, and Paleo Recipes for Every
Occasion, helps everyone celebrate big holidays and special occasions regardless of their
dietary restrictions.
ANNE BYRN
Anne Byrn is the author behind the Cake
Mix Doctor cookbook series. Her new book,
American Cake: From Colonial Gingerbread
to Classic Layer, the Stories and Recipes
Behind More Than 125 of Our Best-Loved
Cakes, looks at the history of cakes in this
country and how tastes have changed over
the decades—and centuries.
CONTINUED FROM PAGE 31
MARY BALL WASHINGTON
GINGERBREAD }
Butter for prepping the pan, plus ½ cup ( 1 stick)
lightly salted butter, at room temperature
3 cups all-purpose ;our
2 tablespoons ground ginger
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
;⁄; teaspoon ground mace
1 large orange
½ cup light brown sugar, ;rmly packed
1 cup molasses
½ cup warm milk
1 wineglass ( 2 ounces) brandy or co;ee
3 large eggs, beaten
1 cup seedless golden raisins
Place a rack in the center of the oven, and preheat the
oven to 350 F. Lightly grease a 13-x-9-inch metal bak-
ing pan with butter and set it aside.
Sift the ;our into a large mixing bowl. Stir in the gin-
ger, cream of tartar, baking soda, cinnamon, nutmeg
and mace, and set the bowl aside.
Grate the orange zest and set aside. Cut the orange in
half and squeeze the juice to yield 4 tablespoons. Add
it to the zest in a small bowl.
Place the stick of butter in a large bowl, and beat
with a wooden spoon until creamy. Add the brown
sugar and molasses, and beat until smooth, 1 to 2
minutes. Fold in the ;our mixture along with the
milk, brandy, eggs and the reserved orange juice and
MULLED WINE }
32 whole cloves
2 navel oranges, cut crosswise into
8 slices and slices halved
24 allspice berries
4 star anise
3 cinnamon sticks
3 (750-milliliter) bottles of red wine
¼ cup coconut sugar
Pinch of ;ne sea salt
Stick 2 cloves into the peel of each
half orange slice. Place the allspice,
star anise and cinnamon sticks on
a piece of cheesecloth, tie into a
bundle and set aside.
Pour the wine into a large pot set
over low heat. Stir in the coconut
sugar and salt until dissolved. Add
the orange slices and spice bundle,
and steep for 1 hour to allow the
;avors to develop.
Ladle wine into mugs and garnish
each serving with a clove-studded
orange slice. Makes 8 servings.
Recipe reprinted from Danielle Walker’s
Against All Grain Celebrations: A Year of
Gluten-Free, Dairy-Free, and Paleo Recipes
for Every Occasion, by Danielle Walker ( Ten
Speed Press, 2016).
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zest. Beat until smooth, 2 minutes. Fold in the raisins.
Turn the batter into the prepared pan, and place the
pan in the oven. Bake until the top springs back when
lightly pressed with a ;nger, 35 to 40 minutes. Remove
from the oven. Let cool in the pan for 15 minutes, then
slice and serve. Makes 16 to 20 servings.
Recipe reprinted from American Cake, by Anne Byrn
(Rodale, 2016).
MITCH MANDEL
OUR DIGITAL EDITIONS
Click here for a video of Anne Byrn
offering tips on how to frost a layer
cake. (See page 10 for details.)
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