As we were mixing and pouring and using my fancy Kitchen Aid Blender to mix it all up, his comment was "this is NOT how we made it on the ship, we had to mix it by hand and I think it taste better when you mix by hand" and then as we were whisking the dry ingredients he says "we didn't use a one of these things (a whisk), all we had was a spoon" (I guess they were really reenacting the good'ole days before all these modern conveniences.)
|My all time FAVORITE photo of this trip of my son.|
"King of the Galley"
from Better Home and Gardens New Cookbook
1/4 cup butter, room temperature
2 eggs, room temperature
2 cups flour
1-1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup shortening
1-1/2 cups sugar
1/2 tsp vanilla
1-1/4 cups buttermilk
Preheat oven to 350. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour 9x13 pan. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger. Set aside. In a large mixing bowl beat butter and shortening with an electric mixer. Add in sugar and vanilla; beat until well combined. Add eggs one at a time, beating well after each egg. Alternating by adding in flour mixture and buttermilk; until well combined. Spread into prepared pan. Bake for 35-40 minutes or until wooden toothpick comes out clear.
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