Cookbook arrives in Nick of time

'Culinary Traditions' now available for holiday gift giving

'Culinary Traditions' now available for holiday gift giving

December 19, 2007|By JULIE E. GREENE

WAYNESBORO, Pa. - The icing on Cindy Rock's black walnut cake is so thick it has a fudgelike consistency, said Rock's sister-in-law, Betsy Rock.

Betsy Rock, of Waynesboro, said the cake has been a family favorite for almost two decades. She said Cindy Rock, who grew up in Waynesboro and now lives in Silver Spring, Md., made the recipe her own by tinkering with a black walnut cake recipe.

Now other bakers can try Black Walnut Cake with Penuche Frosting because Cindy Rock has contributed her recipe to the Waynesboro Historical Society's new cookbook, "Culinary Traditions II: A Taste of Waynesboro, Pennsylvania."

The cookbook, with 476 recipes, is a follow-up to the society's "Culinary Traditions: A Taste of Waynesboro, Pennsylvania." The first cookbook was a success when it came out in 2001 and has been reprinted for a third time, said Andrea Struble, Cookbook Committee volunteer. Struble said 600 copies of the second cookbook were printed and half were sold before they arrived last week.


"Thank you to all the people that contributed, people locally as well as friends and family who have since left the area," said Joyce Thompson, chairwoman of the Cookbook Committee.

The cookbook contains 46 pages of main dish recipes as well as plenty of appetizers, soups, salads, breads, cookies and other desserts plus beverages, sauces and snacks.

Like its predecessor, the new cookbook was published in a binder format so the book easily stays open to a certain page or a page can be removed and replaced later.

Just like the first cookbook, the new one features historical photos of the Waynesboro area on section dividers. There also are tips about cooking, baking, spices and napkin folding and measurements and equivalency charts.

"Culinary Traditions II" and the original "Culinary Traditions" cost $20 each, tax included. Shipping cost, if required, is an additional $4 per book.

Send your order (specify quantity of volume I and/or volume II) and a check payable to Waynesboro Historical Society, 138 W. Main St., Waynesboro, PA 17268.

To pick up a preordered cookbook or buy one, the historical society will be open from 1 to 5 p.m. today and from 10 a.m. to 4 p.m. Thursday, Dec. 20, through Saturday, Dec. 22. Since the society is run by volunteers, please call ahead, at 717-762-1747, to make sure someone is there. Or call Andrea Struble at 717-762-5074.

Proceeds will help the historical society with its general operating expenses, Thompson said.

The society maintains four historical properties: its headquarters, the 1892 Queen Anne-style Oller House; the eight-room former Zullinger School, built 1911-12; the 1892 Harbaugh Church and the stone arch Welty's Mill Bridge.

Black Walnut Cake with Penuche Frosting

For the cake:

2 1/2 cups flour

1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
3/4 cup buttermilk
3/4 cup butter or margarine, softened
3 eggs
1 teaspoon black walnut flavoring (Black walnut flavoring is available at Martin's Farm Market north of Hagerstown.)
2/3 cup English walnuts, finely chopped
2/3 cup black walnuts, finely chopped

For Penuche Frosting:

1/2 cup butter or margarine, melted
1 cup brown sugar, packed
1/4 cup hot milk
3 1/4 cups confectioners' sugar

Preheat oven to 350 degrees.

Grease and flour two 9-inch-by-9-inch layer cake pans. (Cook's notes: Andrea Struble, who baked the cake for the photo, has a few suggestions. Struble used 8-inch-by-8-inch layer cake pans. She recommends baking the cake for 30 minutes and then testing it, whether using 8-inch or 9-inch pans. This is not a moist cake, so don't overbake it. Also, the frosting stiffens quickly, so spread fast.)

In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Add butter and half of buttermilk. Beat 2 minutes at medium speed or 300 vigorous strokes by hand, scraping sides and bottom of bowl.

Add eggs, black walnut flavoring and rest of buttermilk. Beat 2 minutes more. Fold in nuts.

Pour batter into pans. Bake layers about 35 minutes or until inserted toothpick tests clean. Cool.

For Penuche Frosting, melt butter or margarine in a medium saucepan. Add brown sugar. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Cool 15 minutes. Add hot milk and beat smooth. Beat in enough of sifted confectioners' sugar for spreading consistency. (Struble used all of the 3 1/4 cups.) Makes enough frosting for a 2- or 3-layer cake.

The cake is so rich that it can be served in smaller pieces. Serves at least 12.

- Source: "Culinary Traditions II: A Taste of Waynesboro, Pennsylvania." The recipe is from Cindy Rock, a Waynesboro, Pa., native who now lives in Silver Spring, Md.

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