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Wednesday, October 14, 2009

Book Cooks: Linguini and Hattie Big Sky Cake from Kirby Larson

I've been saving this one for a thinking kind of day, especially after hearing Greg Pincus spread the word on social networking at the SCBWI WWA meeting last night (more on that later, hopefully!).

So today we have not one but two recipes from Newbery-honor author of HATTIE BIG SKY and co-author of TWO BOBBIES: A True Story of Hurricane Katrina, Friendship and Survival (and, I happen to know, a wonderful person and cook), Kirby Larson!

When I first put out a call for recipes, Kirby responded with a tasty variation on a Lemon Linguine recipe.

"But..." I countered, "what about that incredible spice cake you served at the HATTIE BIG SKY launch party? Couldn't we have that one, too??"

Kirby obliged. So we have both dinner and dessert in one feisty, homesteading package!


Lemon Linguine (Adapted from the Susan Branch cookbook)

1 lb. linguine (bow tie pasta is fun, too!)

Cook as directed and toss the hot pasta with:
1/2 c olive oil
zest of 1 lemon, juice of 2
one bunch parsley, chopped
4-6 green onions diced
fresh black pepper to taste

Serve with lots of freshly grated parmesan; it's also delish cold! I like to add artichoke hearts, sun-dried tomatoes, shrimp, chicken, zucchini or whatever's on hand to switch it up a bit.

Perilee's Wartime Spice Cake

1 c brown sugar, firmly packed
1-1/2 cups water
1/3 cup shortening or lard
2/3 cup raisins
1/2 teaspoons each ground cloves and nutmeg
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups flour
1 teaspoon baking powder

Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 for about 50 minutes.


Thank you, Kirby!

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