Right near Daley Plaza is The Magnolia Bakery. They are famous in New York and Chicago has one too. They make Red Cake the right way....with the whipped frosting. I say this because I was given the recipe for Red Cake in 1980 by my friend Mrs. Jeffery when I was a nanny in Glenview.
Red Cake has made a huge come back. Red cake pancakes...waffles...cookies...you name it, it's being made the red cake way. Many recipes use cream cheese frosting but I just love Mrs. Jeffery's frosting and will not do it any other way.
Another thing is a cake must be moist. If it is not...it is ruined for me.
Magnolia Bakery has not let me down yet.
Have I told you of my penchant for wet food?
*****
Just the other night I grabbed Ree's new cookbook to make sure I had seen all the recipes and pictures.
I thought I had stopped near the end but not read thru the whole thing. So I opened the book and started from the back.
There I saw her Acknowledgement page.
So I started reading along and saw my name.
MY name.
Oh my goodness. What a big surprise!
I have never been named in a book before. It made me feel giddy.
To be in a real, live book by someone I love and admire...
What a special honor.
Thank you Ree for thinking of me.
What a sweet thing to do.
Encourage one another,
Briefly famous,
Miz Booshay
What a sweet gesture! Is red cake what we call red velvet cake? I love red velvet and finally found a great recipe for it.
ReplyDeleteYes. It is called Red Velvet cake.
DeleteHere is the link to the recipe I use.
http://mizbooshay.blogspot.com/2007/05/red-cake-12-cup-shortening-1-12-cups.html
Thank you! I'll have to give yours a try this Christmas.
DeleteWord geek moment: Penchant. What a great word.
ReplyDeleteNot only were you thanked, but you were first in line! So exciting. It seems a long time ago that she was just a funny person on the WTM boards, doesn't it?
Seeing your name in print is a thrill, isn't it? Now if we can just get it on a TV screenplay (-:
Di
I am thrilled for you about the acknowledgment - how sweet is that!
ReplyDeleteSpeaking of sweet, I gotta check out that bakery next time I'm in Chicago :-) I love frosting and you rarely find it on cakes here. Sad.
Susan, what do they eat or drink with the cake in Switzerland?
DeleteSarah P.
They often use a powdered sugar dusting on top, or perhaps a tiny squirt of whipped cream. But most cakes are more of the coffee-cakey variety. Which are tasty, but oh I love a layer cake with proper frosting :-)
DeleteMuffins have just recently become popular here. Maybe cupcakes are not far behind :-)
Thanks for answering! That's interesting.
DeleteSarah P.
My family has joked that I would be happy with a cardboard box as long as it was thickly frosted, because all I like is the frosting. If I lived near you, Swiss Miss, we could grieve frostingless cakes together.
DeleteDi
I have a penchant for frosting! Give me a corner piece, please!
DeleteHow deserving to be recognized by The Pioneer Woman, Ree Drummond…your friend!
ReplyDeleteThe cake looks yummy, but those daughters of yours are the sweetest things in the post today.
Having beef stew for lunch with lots of soupy juice…thinking of you.
love and prayers, jep
I agree with Di about you being first in line. I thought the same thing!
ReplyDeleteBriefly famous ~Love it.
I am picky about cakes and frosting. It better be a moist cake or I will grumble. Don't get me started on the frosting. ha ha
Having your name in a famous cookbook is a pretty cool thing. Someday your grandkids will think that is a pretty cool thing, too.
Sarah P. from Iowa
It's amazing what one little act of thoughtfulness can do!
ReplyDeleteI agree thoughtful acts are not ever wasted. jep
DeleteI love that you are friends with her : ). I know it means so much to you. She sounds like a lovely person who gave acknowledgement to someone who is one of a kind.
ReplyDeleteI am glad you know her and she knows you!
ReplyDeleteBridget in Minnesota
Ok, I clicked the link to the Red Cake recipe and I have a question. It says "Cook 5 T. flour and 1 cup milk over a low flame-stirring constantly- cool." How long do we cook the milk and flour? I am a detail girl and I need more instructions. Por favor. I love cake with frosting, but it has to have butter in it. Not shortening. Ick. I've heard tell on the Pinterest that icing with flour in it is the best frosting on Earth. Haven't tried it yet. My Dad's birthday is on Christmas Day (born in Fargo, ND in the middle of a blizzard) and my mom always makes him a red velvet birthday cake. I got to make it for him last year, but I cheated on the icing and bought some from the store. Next time I am home for Christmas I will make him this one.
ReplyDeleteCook the milk flour until it is thick like pudding. Cool.
DeleteThank you!
DeleteI have a thing for red velvet cake myself. I was born in '81. Maybe it was big then, not sure but my Mom made it for all of my birthdays. I still think I have to have some. Like you, I get all bothered when people put cream cheese icing on it. No!!! Ha ha.
ReplyDeleteNow I want some. Saw Ree commented on your instagram the other day too, very fun!
All sweet -- the pics of your girls, the cake and Ree's shout out to you.
ReplyDeleteMary Z
Oh my goodness, Donna! Friday afternoon I was reading Ree's cookbook that I picked up from the library and I saw your name in the back and thought what a nice thing for her to do and your name was mentioned first! I do believe you were the one who mentioned her on your blog many years ago and that's how I found her blog. It looks like you and the girls had fun!
ReplyDeletemy favorite, favorite at the Magnolia Bakery is their banana pudding. Whenever we go to the city we stop for a pint :) and then walk around eating it with a plastic spoon. Pure heaven.
ReplyDeletecongrats on the mention in the book!