Literary Cooking

The Girl who Chased the Moon by Sarah Addison Allen - Southern Peach Pound Cake

1 cup butter or margarine, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

2 cups fresh peaches, pitted and chopped

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into a 10 inch tube pan that has been buttered and coated with white sugar. Bake for 60 to 70 minutes in 325 degree oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.


Notes: I made this cake and it was delicious! I recommend baking it during the summer when peaches are in season. Make sure your peaches are very ripe - it gives the cake more flavor.

-Ana

Little House on the Prairie by Laura Ingalls Wilder - Snow Candy

You will need:

1 Cup molasses

1 Cup brown sugar

Fresh, clean snow (or crushed ice)

Measuring cup

Large pot

Wooden spoon

Candy thermometer, or cup filled with cold water

Shallow pan, such as a cake pan

Clean towel

Boil the molasses and sugar together in the large pot until the mixture reaches the “hard crack” stage on a candy thermometer, or until a spoonful dropped into cold water forms a hard ball and cracks. Remove the syrup from the heat.

Scoop fresh, clean snow (or crushed ice) into the shallow pan. Dip up a spoonful of syrup and dribble it onto the snow in “circles, and curlicues, and squiggledy things” as Laura and Mary did. It will harden and become candy. Lift the candy off the snow and onto a clean towel to dry.

-Youna

Grilled Cheese and Tomato Soup

For Tomato Soup:

1 tablespoon canola oil

1/2 medium onion, diced

3 stalks celery, diced

2 teaspoons minced garlic

1/2 teaspoon red pepper flakes

Salt and freshly ground black pepper

1 (28-ounce) can crushed tomatoes

2 (14.5-ounce) cans vegetable broth

For Grilled Cheese:

8 slices whole-wheat bread

4 tablespoons butter

8 deli slices American cheese

1/2 cup grated Cheddar, divided

How to make it:

Soup:

  • First, heat up a medium sized pot and add canola oil to the pot.
  • Second, add in the onions, celery, and saute. Stir until translucent (usually this takes 5 mins.)
  • Third, add garlic, red pepper flakes, and salt and pepper (according to you taste). Stir for another 2 mins.
  • Fourth, Add in crushed tomatos and broth. Continue to stirr for another two minutes.
  • Fifth, bring to a boil, then cover the pot completely. Let it sit for 30 mins.
  • Sixth, transfer the soup into the blender and puree the soup until smooth
  • Finally, it is ready to serve with grilled cheese

Grilled Cheese:

  • First, heat up large grilled pan with medium-high heat
  • Second, butter both sides of the bread
  • Third, lay the brad on the pan, butter side down
  • Fourth, put a slice of American cheese on each side of the bread (the one not facing down)
  • Fifth, sprinkle two table spoons of cheddar on top
  • Sixth, add another layer of American cheese on top of the cheddar cheese
  • Seventh, cover the concotion with the remaining silces of bread.
  • Finally, grill until a golden/brown hue appears (or grill to whatever you desire).

Written By Ashley Tran

Edited By: Ella Judson