READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 Vol. 1 Issue 7 January 2014 | Page 63
FAMILY FEATURES
ach decade has its own distinct foods, including desserts.
Yet some of these decadent treats — such as southern
Lemon Chess Pie from the 1820s, Strawberry Shortcake
from the 1850s, or New York’s Black and White Cookies, first
baked up in the Roaring 1920s — have stood the test of time.
To celebrate these nostalgic sweets, CanolaInfo’s “Decades
of Decadence” recipe collection serves up a delicious trip down
memory lane with modern influence by Ellie Krieger, M.S., R.D.,
host of the Cooking Channel’s “Healthy Appetite.”
“History shaped these desserts and they have stuck around
because they are inherently delicious,” she says. “They were
driven by the availability of ingredients in their day, advertising
by food companies in women’s magazines and advancements in
food technology or appliances.”
To boost nutrition and keep saturated fat in check, the recipes
are updated with heart-healthy ingredients, such as low-fat
yogurt, whole-grain flour and canola oil, which has the least
saturated fat and most omega-3 fat of all common culinary oils.
Try this fresh, healthy update on 1930s Pineapple Upside
Down Cake, originally invented to take advantage of canned
pineapple, which is kept moist and gooey with canola oil. Take
a journey back to the ’40s with Chocolate War Cake, a chocolaty
indulgence that’s a cinch to make. Or dig into Frozen Grasshopper Pie, a ’50s favorite once home freezers became common,
which offers less saturated fat by using canola oil in the crust
and reduced-fat ice cream or frozen yogurt in the filling.
For the complete “Decades of Decadence” collection and
more recipes from Krieger, visit www.CanolaInfo.org.
E
1930s
Pineapple Upside Down Cake
Yield: 8 servings
Serving size: 1 slice
Canola oil cooking
spray
1/3 cup packed dark
brown sugar
4 to 5 pineapple rings
(about 1/4 of whole
pineapple) about
1/2 inch thick
2 tablespoon chopped
crystallized ginger
1 1/4 cups all-purpose
flour
3/4 cup whole-wheat
pastry flour
3/4 cup granulated sugar
1 teaspoon baking
powder
1 teaspoon baking soda
1 cup low-fat
buttermilk
1/2 cup canola oil
2 large eggs
1 1/2 teaspoon vanilla
extract
Preheat oven to 350°F.
Generously spray bottom of
9-inch, nonstick layer cake
pan with canola oil cooking
spray. Sprinkle evenly with
brown sugar, then arrange
pineapple rings on top in one
layer. Sprinkle chopped ginger
pieces in spaces around pineapple rings and in their centers.
In medium bowl, whisk
together all-purpose flour,
whole-wheat flour, sugar,
baking powder and baking
soda. In another medium
bowl, whisk together buttermilk, canola oil, eggs and
vanilla.
Mix wet and dry ingredients
until combined. Pour batter
over pineapple-brown sugar
mixture and bake until top is
lightly browned and wooden
skewer inserted into center of
cake comes out clean, 40 to
50 minutes. Let cool for 5 minutes, then run knife around
cake edges and, using oven
mitts, invert cake onto large
serving plate.
Note:Whole-wheat,
all-purpose flour can be
substituted for whole-wheat
pastry flour.
Nutritional Analysis (per
Serving): Calories 390;
Fat 16 g; Saturated Fat 1.5 g;
Cholesterol, 55 mg; Sodium
270 mg, Carbohydrates 57 g;
Fiber 2 g; Protein, 6 g
1940s
Chocolate War Cake
Yield: 12 slices
Serving size: 1 slice
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1 tablespoon cider vinegar
1/3 cup canola oil
1 teaspoon pure vanilla extract
1/2 teaspoon confectioners’ sugar
Preheat oven to 350°F. In 9-inch round
baking pan, whisk together whole-wheat
pastry flour, all-purpose flour, sugar,
cocoa powder, baking soda and salt.
In small bowl or measuring cup, combine water and vinegar.
Make well in center of flour mixture
in pan and pour canola oil and vanilla
extract into well. Pour water-vinegar
mixture over top of flour and then stir
well to blend all ingredients.
Bake until set and toothpick inserted
into center comes out clean, about 30
to 35 minutes. Place cake on rack to
cool in pan. Once cool, sprinkle with
confectioners’ sugar.
Note: Whole-wheat, all-purpose flour
can be substituted for whole-wheat
pastry flour.
Nutritional Analysis (per Serving):
Calories 180; Fat 7 g; Saturated Fat 0.5
g; Cholesterol 0 mg; Sodium 200 mg;
Carbohydrates 29 g; Fiber 2 g; Protein 2 g
1950s
Frozen Grasshopper Pie
Yield: 8 servings
Serving size: 1 slice
Canola oil cooking spray
1 1/4 cups finely crushed chocolate
wafer cookies or chocolate
graham cracker crumbs
3 tablespoons canola oil
4 cups mint chip reduced-fat
ice cream or frozen yogurt,
softened
1/3 cup chocolate shavings
Preheat oven to 350°F. Spray 9-inch
pie dish with canola oil cooking spray.
In medium bowl, mix cookie crumbs
and canola oil until combined, then
press mixture into prepared pie dish.
Bake until fragrant, 6 to 8 minutes.
Allow to cool completely.
In large bowl, place softened ice
cream and mix well until uniform texture forms, similar to soft-serve ice
cream. Fill cooled pie crust with ice
cream, smoothing out top. Garnish with
chocolate shavings, cover with plastic
wrap and put back in freezer until
solidly frozen, at least 4 hours.
When ready to serve, heat knife
under hot water and use it to cut pie
into slices.
Note: An ice cream or frozen yogurt
without green food coloring is recommended. To make chocolate shavings,
use a vegetable peeler to peel strips
from a thick block of chocolate. If the
chocolate crumbles as you make the
shavings, put it in the microwave at
10-second intervals to soften it slightly.
Nutritional Analysis (per Serving):
Calories 290; Fat 14 g; Saturated Fat 5 g;
Cholesterol 15 mg; Sodium 190 mg;
Carbohydrates 36 g; Fiber 1 g; Protein 5 g