In the debut episode of The Heritage Cookbook Project Podcast we talk about a recipe whose popularity has been attributed with selling “many a copy of “Joy” [of Cooking]” as well as making two small children courageous enough to brave the scary, scary basement.
Altering Recipes can Affect Our Memories
I connect with Jenni Field, from Pastry Chef Online, who shares her philosophy about recipe development, how altering a recipe can have an unintended effect on our taste memories, and one of her favorite family recipes, Angel Slices.
After listening to Jenni’s description of these pieces of deliciousness you’re going to want to make the Angel Slices for your family or friends or both.
Angel Slices and Scary Basements Transcript
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Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott
Joy of Cooking Angel Slices
Yield: (48 bars) • Prep: (15 minutes) • Cook Time: (40 minutes)
This recipe for Angel Slices from the Joy of Cooking sold many a copy on its popularity alone.
They are, as Jenni Field describes them, magic.
Ingredients
Crust
1/2 cup butter, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup sifted flour
1/8 teaspoon salt
Filling
2 eggs, beaten
1 1/2 cups brown sugar
1/2 cup flaked coconut
1 cup chopped pecans
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
Glaze - like Jenni remembers
1 1/2 cups sifted powdered sugar
Lemon juice
Instructions
Heat the oven to 350˚F.
With a stand mixer or hand mixer on low speed, beat the butter for 30 seconds until creamy and whipped.
Add the sugar and beat on high until the mixture is pale yellow and fluffy. Scrape down the sides of the bowl periodically.
Turn the mixer to low and add the egg and vanilla and beat until well combined.
Let’s Connect!
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EP 1: Angel Slices and Scary Basements