• July 2010: Second Slice
• February 2010: First Slice
• December 2009: Fifth Slice
• November 2009: Fourth Slice
• August 2009: Third Slice
• June 2009: Second Slice
• March 2009: First Slice
• December 2008: Fourth Slice
• September 2008: Third Slice
• May 2008: Second Slice

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A Word from the Doctor
A Word from Workman
Recipe Swap
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Yikes! It's already mid-December and I have just returned from promoting The Dinner Doctor to gifts that need making, cards that need mailing, you know the routine.

In my travels, it has been both overwhelming and comforting to discover that no matter where we live, how old we are, or how many folks are in our family, we all share the frustrating lack of time. Everyone seems to have trouble getting dinner on the table. One reporter even asked if soccer might be the culprit! Here are some other tidbits from my first months on the road for The Dinner Doctor.

My children think I'm a bit odd, but I get a thrill food shopping in other cities. Minneapolis may be blanketed in snow much of the year, but inside those kitchens people are cooking with some fresh and fast ingredients. Walking through the unbelievably neat and bountiful Lund supermarket there had me wanting to cook all that stunning produce, and bake a cake, too! Minneapolis is the capital of baking country, and its supermarket aisles burst with selection, from countless flavors of chocolate chips to cake mix upon cake mix, even those hard-to-find cherry chip, spice, and butterscotch.

In the northern suburbs of Detroit, the complexity of the average Kroger supermarket in a largely African-American neighborhood was amazing compared to my Kroger in Nashville. There were gorgeous greens (turnip and mustard) washed and in the bag in the produce department and perfectly fried chicken and cornbread by the slice in the deli. On to Chicago, where I shredded a fragrant Cajun-seasoned roasted chicken from a Whole Foods supermarket into my Asian Chicken Salad recipe: These rotisserie chickens are a lifesaver, and when the bird is first rubbed with spices it can transform any recipe.

But it was in Birmingham where I truly enjoyed the best meal of my travels: An omelet with fresh herbs and a mound of real French fries at Frank Stitt's dazzling new bistro Chez Fonfon. As a starter, the kitchen offered a perfect layered dish you can recreate as a "dinner doctor" at home: Place roasted red pepper pieces on a pretty serving plate. Drizzle with good olive oil. Scatter fresh basil slivers and arugula leaves (or spinach) over the top, then toss on some pitted Kalamata olives and capers. On top, place one toasted French bread slice per person, smeared with soft goat cheese.

And closer to home, at the elegant old Brown Hotel in Louisville, you should order the legendary Hot Brown created here long ago: Sliced turkey, Mornay sauce, bacon and tomato, layered hot. Or for those of us who have access to country or "old" ham as they say in Kentucky, try what they call Father's Pasta at home: Slice it into strips until you have, say, a handful. Saute some sliced mushrooms, shiitakes if you have them, with diced onion in olive oil, add the ham strips, a spoonful or two of store-bought refrigerated Alfredo sauce, then fold this sauce into just-cooked linguine and pile shredded Parmesan cheese on top.

I hope to reach more hometowns in 2004, and we'll be posting that schedule soon. Best wishes to all of you for a safe, happy, healthy holiday!

And huge thanks to the generous readers who sent in their quick food gift ideas (below), which will allow all of us to look like we've got it together to make homemade gifts from the kitchen. I hope all of you have time this holiday season to slow down with family and friends and to savor a home-cooked meal. I can tell you this is at the top of my wish list!
Anne

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This holiday season, many of you are joining us at the Community Board to discuss your favorite cookie recipes (from scratch, from a mix, and every other combination!). For those of you who haven't yet joined the fun, please register for the Community Board today (memberships for the Board and the Newsletter are separate). We have many expert bakers on hand ready to field your questions, make suggestions, and get you through the "oops I forgot my cake was in the oven" blues! If you need help using the board, please feel free to ask me, info@workman.com , or another moderator for help.

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I can't resist sharing just one more recipe from The Dinner Doctor. This is an extremely easy recipe that has just three ingredients. Three! I talked with a bright young mom at a book signing in Raleigh, and she said she doesn't judge a recipe based on preparation time, since we all chop at a different speed. She looks at the number of ingredients, and her eyes glaze over and she flips the page if the recipe has more than five.

The second recipe is one that has been requested in past issues. It may or may not be the authentic A&P bar cake, which I remember with a lot more raisins, but it is a head-turning applesauce spice bar my family adored.

Smoked Salmon Spread

This easy spread can be adapted to include smoked trout. Or forgo the dill or chives and add parsley. Serve with crackers or toasted French bread slices.

Makes 6 to 8 servings (1 1/4 cups)
Preparation time: 3 minutes

1 container (5 ounces) garlic-and-herb-flavored cheese spread (Boursin)
4 ounces sliced smoked salmon
1 tablespoon chopped fresh dill or chives

Place the cheese spread, smoked salmon, and dill in a food processor. Pulse 5 or 6 times until the mixture is well combined. Spoon the spread into a serving bowl or onto a serving plate, surround it with pita triangles, crackers, and bagel chips, and serve.

Easy Spanish Bar Cake
This cake is delicious with or without frosting. We loved it warm, right from the pan, but it will be easier to frost if you allow it to cool 30 minutes. And it will be easier to slice if you chill it after frosting. For those of you who cannot find a plain spice cake mix (Duncan Hines) in your area, I have included a scratch version, so pull out the bag of flour!

Makes 2 to 3 dozen bars
Preparation time: 20 minutes
Baking time: 20 to 25 minutes

Cake:
1 package (18.25 ounces) plain spice cake mix
1 tablespoon unsweetened cocoa
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup vegetable oil
2 cups unsweetened applesauce
2 large eggs
1 cup raisins

Frosting:
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon pure vanilla extract
1 3/4 to 2 cups confectioners' sugar, sifted
1 tablespoon warm milk

1. Preheat the oven to 350 degrees and place a rack in the center of the oven. Lightly mist either a 17 3/4- by 13-inch half sheet pan or a 13- by 9-inch pan with vegetable oil spray and dust with flour. Shake out the excess flour.

2. Place the cake mix, cocoa, nutmeg, and allspice in a large mixing bowl. Stir to combine. Add the oil, applesauce, eggs, and raisins. Blend with an electric mixer on low speed until the ingredients are moistened, 45 seconds. Stop the machine, and scrape down the sides of the bowl with a spatula. Continue blending for 2 minutes longer, or until the mixture is smooth and thickened. With the spatula, turn the batter into the prepared pan, and place the pan in the oven.

3. Bake the cake until the center springs back when lightly pressed with your finger, 20 to 25 minutes for the half sheet pan, and 32 to 36 minutes for the 13- by 9-inch pan. Remove the cake to a wire rack to cool 30 minutes.

4. For the frosting, place the cream cheese, butter, and vanilla in a large mixing bowl. Blend on low speed to combine. Add the sugar and the milk so that the frosting comes together and is smooth and spreadable. Increase the mixer speed to medium-high and blend until the frosting fluffs up a bit, 20 seconds. Spread the frosting thinly but evenly over the top of the cake. Serve, or to make slicing easier, chill 30 minutes, then slice and serve. The recipe will yield about three dozen flatter bars in the larger pan, whereas the 13- by 9-inch pan will yield about two dozen thicker bars.

Note: If you cannot find a spice cake mix, here is how to make this recipe from scratch. Place 2 cups all-purpose flour, 1 cup sugar, 1 1/2 teaspoons baking soda, 1 tablespoon cocoa, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 teaspoon ground nutmeg, and 1 teaspoon ground allspice in a large mixing bowl and stir to combine. Add the 1/2 cup oil, 2 cups applesauce, 2 eggs, and 1 cup raisins. Proceed as the recipe directs.

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Holiday Gift Ideas

Our readers share easy ways to make delicious food gifts in no time.

• Shelley Warren of Broken Arrow, OK, buys holiday gift plates with snow flakes or snowmen, and then places a home-baked Sock It To Me cake (first Cake Mix Doctor) on the plate. (Shelley works ahead and freezes these.) She wraps the plate and cake in plastic wrap, then cellophane. "Just be sure to include a note that says to keep the plate so they don't worry about returning it to you!"


• I'm going to second that idea, adding the possibility of baking miniature Bundt cakes for people on your gift list with small families. Place four minis on the plate with directions for freezing the cakes and enjoying later. My favorites would be the Darn Good Chocolate Cake, Festive Fresh Orange Cake and Almond Cream Cheese Pound Cake (Cake Mix Doctor), Chocolate Four Seasons Wine Cake and Black Russian Cake (Chocolate from the Cake Mix Doctor) and the Chocolate Fudge Ribbon Cake and Blackberry Wine Cake (The Dinner Doctor).


• Rita Neal has always baked banana and pumpkin bread as her food gift. She has doctored up my banana loaves from book one by adding 1 cup canned pumpkin instead of the bananas, adding 1 teaspoon ground nutmeg and 1/2 teaspoon ground ginger. She is able to fill seven small loaf pans, which she bakes at 350 degrees for 20 to 25 minutes. Rita wraps them in colorful plastic wrap and ribbon, and then she attaches a label she has made on her home computer that says "Rita's Kitchen" and the name of the bread. She even keeps these ready to go in her freezer "anytime someone needs a little lift or encouragement."


• One more tip from Rita: Bake your favorite holiday bread, but before that bread goes in the oven sprinkle the top with a cinnamon and sugar mixture she keeps in a shaker (1 cup granulated sugar plus 2 tablespoons cinnamon).


• Fran Bocchino of Whitestone, NY, also likes to bake miniature loaves of pound cake and nut bread. After she wraps them in colored cellophane and has decorated with bows and holly, she places the loaves on a table near the entrance of her home. She has labeled the underside of the loaf with the flavor of bread, and she encourages guests who drop by during the holidays to help themselves to a loaf of bread.


• From Candy Wright is a fun recipe to pile into gift bags. She calls it Christmas Trash, and it goes like this: Combine 3 cups Rice Chex, 3 cups Corn Chex, 3 cups Cheerios, 2 cups small pretzels, 2 cups salted peanuts, 1 bag (12 ounces) plain M&M's, and 1 bag (12 ounces) peanut M&M's in a very large bowl. Melt 2 12-ounce bags of white chocolate chips according to the package directions in the microwave. Be careful not to overcook as these chips burn quickly. Pour the melted white chocolate over the mixture and with a strong long-handled spoon toss well to coat. Spread it out on waxed paper and let rest until the chocolate hardens. Store in an airtight container or pile into gift bags. (Use the red and green candies for a festive look).


• Cathy Ciresi pulls together eight quick gifts for teachers, babysitters and neighbors by creating "Cup Cakes." It is essentially all the ingredients for cake, placed in a coffee mug. You will need: 1 box cake mix of your choice, 16 plastic sandwich bags and twist ties, Glaze Mix (follows), 16 adhesive labels, 8 large (1 1/2 cups or larger) microwave-safe ceramic coffee mugs, 8 index cards, ribbon, and scissors.


Step 1: Empty the dry cake mix into a large bowl. Place 1/2 cup portions into 8 plastic bags and close them with a twist tie. Using your choice of glaze mix below, measure out a generous 1/3 cup glaze into the remaining 8 bags. Label the bags "cake mix" and "glaze mix."

Step 2: Copy the Cup Cake directions onto index cards. Use a ribbon to tie one cake mix and one glaze mix together with each card and tuck them inside a mug.

Directions for Cup Cake: Generously spray the inside of the mug with cooking spray. Empty the contents of the cake mix bag into the cup. Add 1 egg yolk, 1 tablespoon vegetable oil, and 1 1/2 tablespoons water. Mix well, 1 minute. Microwave 2 minutes on high power or until cooked through. Use a pot holder to remove the cup from the microwave and allow the cake to cool for 1 minute.


Directions for Glaze Mix: Combine the glaze mix with 1 to 2 teaspoons water. Pour over the cake and enjoy! Glaze Mix (enough for 8 bags): Use 2 2/3 cups confectioners' sugar mixed with 1/4 cup cocoa powder or 1/4 cup pink strawberry drink mix. Or use just the confectioners' sugar.

• Toni DeVelin shares her easy and inexpensive butterscotch cookie recipe, with just three ingredients! You will need one 12-ounce package of butterscotch chips, a small jar of peanut butter and 2 sleeves of Ritz crackers. Spread peanut butter on one cracker and then top with another cracker. Continue making cracker "sandwiches" until you have used all the crackers. Melt the butterscotch chips in the microwave or atop the stove, being careful not to cook too long and burn the chips. Using a small butter knife, spread the melted butterscotch on the tops of the cracker sandwiches. Place them on waxed paper to harden. These are great in lunchboxes or to tote to office parties. Toni has even started with a box of the Ritz mini crackers filled with peanut butter and finds the bag of butterscotch chips is just the amount needed to cover the contents of the box.

Potato Chip Cookie Question

A question about the Potato Chip Cookie recipe in The Dinner Doctor has come in, wondering whether something is left out, that the recipe produces a dough that is too crumbly. The recipe is fine as written, but it occurred to me as a retested this recipe recently that the reason for failure could be in measuring the flour. When I measure flour for a scratch cookie or cake recipe, I spoon the flour into the cup then gently level off the top of the cup with a knife, so as not to add more flour than needed. If you dip your cup measure into a bag of flour and pull it out, the flour has packed into the cup and you will have more than a cup of flour even if you level it off with a knife. So for this recipe and any scratch cookie recipe, use soft wheat flour, spoon it into the cup measure, and level it off with a knife. I also use a soft wheat flour (White Lily) when baking cookies and cakes. I am sorry for the confusion with this recipe and sorry that a difference in the type of flour and in how the flour is measured can have such a dramatic effect on the end result. If you have tried this recipe and the batter is crumbly, you can add one egg to the recipe, and the dough will be looser and able to drop off a spoon. It will result in a cakier cookie, as opposed to a short, crisp cookie without the egg.

Baking Blackberry Wine Cake in the Clouds

Thanks to Frances Gates of Colorado who writes with directions for making the Blackberry Wine Cake from The Dinner Doctor at higher altitudes.

"I live in Colorado above 9,000 feet. This cake would always fall because it had sweetened gelatin. Now I can bake it and it's perfect. I add 1/3 cup flour, use 6 eggs instead of 4, and use 1/3 cup oil instead of ½ cup. I bake it at 350 degrees (instead of 325 degrees) for nearly 1 hour. It turns out great."

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Talented Virginia baker Carol McMillion has doctored my German Chocolate Upside Down Cake with a lemon twist. She uses a lemon cake mix instead of a German chocolate cake, follows the directions, then adds 1 teaspoon lemon flavoring to the butter-cream cheese-and confectioners' sugar mixture and then drops this onto the batter. "This is lemon custard in a cake that is delicious!"

And Cathy Weisgerber writes that she is a fan of the Chocolate Cream Cheese Pound Cake. She was baking one in the oven of a friend when the friend divulged the oven was off, and soon the cake was burning. Instead of tossing the charred cake into the trash bin, Cathy trimmed the outsides off the cake and layered slices of the soft inside of the cake in teacups with fresh raspberries and whipped cream. "I got rave reviews not only for the cake, but for the ingenious way I managed to reinvent it as Chocolate Cream Cheese Pound Cake Trifle."

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Renelle Ramirez of Las Cruces, NM, lived in Costa Rica for eight years and has an authentic recipe for the Tres Leches Cake, in which a three-milk syrup is poured over sponge cake. But she now enjoys my easier version in The Dinner Doctor. "I want you to know that even my husband, who is from Nicaragua, loves the recipe." I mention you can substitute cajeta, or caramelized goat's milk, for the sweetened condensed milk in the syrup that is poured over the cake. Renelle says cajetas vary, with the Mexican cajeta sweeter than Nicaraguan and Costa Rican cajetas. Some cajetas are hard like candy. To substitute in my recipe you need a cajeta that is pourable, not hard.

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Thank you for all your terrific suggestions on holiday food gifts, and now I need your help again. For the February newsletter I'll be sharing ideas for romantic cakes or just cakes for the people you love. If you have any favorite cake recipes or just ideas, send them along to anne@cakemixdoctor.com with "Love Cake" in the subject line.

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Cake ideas for Valentine's Day. Oodles of questions and answers.

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