“Perfect love sometimes does not come until the first grandchild.”
So goes the proverb from my Welsh antecedents, as I remembered and celebrated Grandparents’ Day on Sept. 9 with my granddaughter Danielle, daughter Kathy and her friend Gina Dean, who came over from Fresno for the Soupabration.
It calls to mind many fun occasions of working/playing together in the kitchen, sometimes cooking and other times baking. Bennjamen Murdoch visited the Cambria Historical Museum last June with his kindergarten class, and fondly remembered baking with his grandmother Lesli (Bubby) Murdoch. Even better, he fondly remembered winning the Harvest Pie Contest twice right there with her!
You, too, can enter your favorite traditional or unique pie in our contest to be held on Sunday, Oct. 14, at the Cambria Historical Society Harvest Festival. For just
the tax deductible cost of your ingredients and $5 entry fee, you may be the winner of a $100 gift certificate from our sponsors this year: Linn’s or Robin’s Restaurant, or the Cambria Nursery.
Simply turn in the entry blank and fee in advance at Robin’s and bring your two pies of the same type to the museum on that Sunday before noon. We’ll set them out for our guests to sample for a small fee at the Tasting Contest from 1 to 3 p.m., and everyone will choose their favorite among five choices.
Popular vote determines the three winners, to be announced about 3:30. When we are lucky, we get to publish the recipes here in the Culinary Corner. Proceeds benefit the museum’s heirloom gardens, so everyone wins! Entry blanks are available at the museum, Robin’s or The Cambrian.
During Pinedorado there was a lot of visiting and schmoozing going on, what with the delicious barbecue, chili beans and many other wonderful treats to be had. Naturally, the talk always turns to food, and in the near future I should have an intriguing recipe for a savory tomato pie with onion crust from a contributor.
Judy Butler, back from the parade with the Friends of the Library, shared her sister’s vehicle tailgate, and had me salivating over a description of a bundt fruitcake made by her husband Carroll (C. D.). We’ll run that recipe in November. Meanwhile, you may content yourself with his other favorite:
13.5 oz. pkg. butter cake mix, divided
1/2 cup granulated sugar
1/4 cup vegetable oil
4 large eggs
8 ounces sour cream (Streusel):
2 tblsp. reserved cake mix
1/2 cup chopped pecans
2 tblsp. brown sugar
1 tsp. cinnamon (Glaze):
1 cup powdered sugar
3 tblsp. orange or lemon juice
Remove two tablespoons of the cake mix and set aside in a medium bowl. In a large bowl, mix the remaining cake mix, sugar and oil. Stir in the eggs one at a time; add the sour cream and mix well. Pour half the batter into a greased Bundt or tube pan.
In the medium bowl with the two tablespoons cake mix, add the chopped pecans, brown sugar and cinnamon. Sprinkle this mixture over the batter in the pan. Carefully spoon the remaining batter on top.
Bake in a preheated 350 degree oven for 60-75 minutes (ovens will vary), or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and cool in the pan on a rack.
Meanwhile, in a large bowl combine the powdered sugar and juice, stirring well. Remove the cooled cake from the pan directly onto a serving plate; drizzle with the glaze (I personally liked the orange flavor). If desired, garnish with fresh strawberries dipped in sour cream and brown sugar. Serves 12.
And from my other heritage, a Jewish proverb: “One of life’s mysteries is how the boy who wasn’t good enough to marry your daughter can be the father of the smartest grandchild in the world.”
Consuelo Macedo’s column is special to The Cambrian. It appears every second, fourth, and any fifth Thursday. Send your unique recipes to her c/o The Cambrian, 2442 Main St., Cambria CA 93428; or email to cam email@example.com.