Comments: Is My Blog Burning? Thompson's Cake

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oh my! strawberries and cream... and cake! wow! quite a perfect trio. the cake looks fabulous. just love the whipped cream and strawberries filling.

Back when Let Them Eat Cake was a one or two store chain, we used to get the fresh whipped cream and fresh strawberry cake. It was light and sweet without being cloying.

Somewhere in their expansion they lost the recipe, but this reminds me of that cake.

It really is a nice combination - kind of like a frosted strawberry shortcake! However, it's not exactly lo-cal. I'm bringing it in to work this morning and hoping to have an empty plate by tomorrow...

Lovely! I'm not a fan of strawberries, in general they are often too sour for me but I will eat them when combined in a cake because the combo of sweet and tart is so good and the combination of strawberries and cream just rules. I love the way you iced it, very cute!

Sadly, Thompsons has gone the way of the dodo. I think the building is now one of the ubiquitous Walgreens stores. Funny, I was never that impressed with the cakes... Grandma's home-made baked goods were all so memorable that I guess I never thought too much about the store-bought items.

Ok, I spoke too soon... once I looked at the photos I remembered the cake. Yes, it was pretty good!

oh dear. now, some people could argue that this is a strawberry shortcake (SS). one of the big debates i've mediated over the years is "the real SS is the sponge cake vs. biscuit" thread. you just scored points for the former.

I am looking for a lasagna recipe from the older fanny farmer cookbook.
Rita

Swamp - that occurred to me too when I was making the cake. Cut it open and it's a strawberry shortcake with rich buttercream frosting!

Rita - I'll ask my sister to send the recipe from her 1950s edition and see what is in my 1980s one and send them to you!

Could I please have a copy of the Fannie Farmer lasagne?

Sorry, I forgot to chase up the recipe with my sister. For the moment here, is the one from the 1979 edition and I'll send her a message about the older one!

Fanny Farmer's Lasagne

3 Tbs olive oil
1/2 cup chopped onions
1/3 cup chopped carots
3 cloves garlic
1 lb lean ground beef
3 cups canned Italian plum tomatoes
3 Tbs butter, melted
1 tsp oregano, crumbled
1Tbs basil, crumbled,
1 tsp salt
1/2 tsp freshly ground pepper
1/2 lb lasagna noodles, cooked
1/2 lb mozzarella cheese, grated
2 cups ricotta cheese
1/4 lb freshly grated Parmesan cheese

Heat the oil in a skillet. Add the onions, carrots and garlic and cook, stirring, until they are lightly browned. Push to the side of the pan and add the beef. Break it up into bits, cooking until it loses its pink color. Puree the tomatoes in a blender or food processor, add to the meat and simmer 15 minutes. Add the butter, oregano, basil, salt and pepper, partially cover and simmer 30 minutes. Preheat the oven to 375F/190C. Assemble the lasagne by drizzling some sauce over the b ottom of a shallow rectangular baking dish. Put in a layer of noodles, sprinkle with some of the mozzarella and spread on a layer of ricotta. Make another layer of noodles, sauce, mozzarella and ricotta. Finish with hoodles and sauce. Sprinkle Parmesan cheese evenly over the top and bake 20 minutes or until hot and bubbling. Serves six.

Courtesy of my very kind mother, Marianne, here is the recipe!

Here it is from the 1959 (10th edition):

Mix in a large kettle    
     1 large can tomato puree
     2 cans tomato paste
     2 cups water
     1 tsp. oregano
     1 tsp sugar
     1 tsp salt
     1/4 tsp fresh gr. pepper
Simmer the mixture while you saute in a skillet
     2 tablespoons olive oil
     1 cup minced onion
     1 clove garlic, crushed
When the onion is golden, add
     1 1/2 lb ground beef, preferably chuck
     1 tsp salt
Cook until the meat has lost its red color and add to the kettle mixture. Simmer for about 2 hours or until the sauce is thick.
Cook as directed on the package
     1 pound lasagna noodles
Drain thoroughly, rinse and separate the noodles, spreading them on a towel to dry.
Cut into thin slices
     1 pound mozzarella
Have ready
     1 pound riccota cheese
     4 ounces fresh grated Romano cheese
Spoon some of the sauce into two 8 inch square pans or one large casserole. Put in a layer of noodles, then a layer of mozzarella and a layer of ricotta.Put in another layer of noodles, crosswise, then more sauce, and layers of noodles,mozzarella and ricotta. Topm with last layer of noodles and the rest of the sauce. Sprinkle generously with Romano cheese.
Bake at 375° for 30 minutes. Let stand in a warm place for 15 minutes before serving.  

Thanks alot for the Fanny Farmer lasagne recipe. I had misplaced my paperback edition
which I had since 1972. I still have not come across it. The recipe I was looking for was the one found in the 1959 (10th edition). This recipe has become a tradition in our family.
Thanks again, Rita

Thank you for the 1959 recipe. I have been using this one for years. We recently moved from a large house to a small one and my book is still in a box somewhere. This morning I got a craving for it and I was grateful to find it on your site. Thanks again. Putz

I am looking for the recipe , "Chicken Tetrazzini" from the 1950 edition of the fanny Farmer cookbook. It was made with rice and had a topping of bread crumbs and bacon, diced and cooked.

I hope that you can help me. This is for a friend whose Fanny Farmer cookbook has disappeared.

Many thanks,

Lillian
heypetra@msbx.net

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