By Jade de Souza
There’s whatever appealing approximately residing at the coast. even if it’s on a sandy tropical seashore with azure waters glistening within the sunlight, or a rocky bluff with growling rollers crashing under, there’s a feeling of escapism in being through the ocean that attracts us to stay there. most sensible Coastal houses is a chic and encouraging journey of a few incredible examples of up to date residential layout within the world’s such a lot stunning coastal settings.
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I hope you bake some of these cakes, or go find someone who will, or become inspired to head off down the kitchen trail toward another culinary destination that captures your particular fancy. I wish you good eating and good conversation all along the way, and the blessing of connecting the good things of the past to the gifts of the present and the possibilities of the future. BAKING 101 To bake the cakes presented in this book, you don’t have to be a Southerner or a professional cook. You don’t even need prior experience in the kitchen.
Bake these cakes with a sense of history, but choose those that you think will delight your family and friends. And let this chapter be a reminder to explore your own family’s culinary history. Find out what your people cooked and ate two or three generations back, either by talking with relatives or by exploring historical works. Write down the stories that go with the dishes, so that those who come along later will have a recipe box to connect them right back to you. Colonial Queen Cakes These small, elegant tea cakes were enjoyed in Virginia homes during Colonial times.
Stock up on evaporated milk and dry milk powder. Make room in the pantry and keep at least three cans on hand. Sometimes one must stop and go to the store in mid-recipe, but you shouldn’t have to simply because you are out of milk. Reconstituted milk works just fine in almost every recipe. BUTTER Buy a lot, especially when it is sale time. Butter freezes very well for up to 6 months. Have some in the fridge and several boxes in the back corner of the freezer, so you are baking-ready 24/7. SELF-RISING FLOUR If a recipe calls for self-rising and you have ordinary flour, simply make up what you need using this formula: For every cup of self-rising flour, mix I cup of regular, all-purpose flour with I teaspoon of baking powder, ½ teaspoon of salt, and a scant ¼ teaspoon of baking soda.