Hot Milk Cake


Despite the digital age and the ease of having all my favorite books on a portable screen, I’m still dedicated to the real thing.  Books fit my hand, and there’s something particularly satisfying about holding the bottom corner of the next page of between my thumb and index finger; it’s a tease to my anticipation.

And with actual books, when I’m browsing through a bookstore, a sense of the hunt comes over me – and that feeling’s never so intense as when it’s a used bookshop that is my hunting ground.  It’s a treasure hunt, made complete by the enticing, almost delicious aroma of old books and their inevitable dust.  Pages old and new have their own scents that mingle into something that I find almost intoxicating.

But the hunt has other, better rewards if I’m prowling for cookbooks, something I can never seem to stop doing.  Cookbooks can yield the finest treasures, especially if they’ve been well used by thoughtful cooks who scribble notes in the margins that reveal certain truths or elucidate some mystery.  Perhaps they’re adjusted cooking times, or oven temperatures, or some reminder of an improvement – things like, “needs more vanilla” or “better with pecans,” living moments that bear witness to that best of recommendations for recipes and cookbooks, too – that they been used more than once.

If you’re particularly lucky, there may be even more treasure in the form of newspaper clippings, perhaps yellowed and nearly crackling cuttings that help date books for the time of their use – a small window into the past of the book’s owner.  Or, when the fates smile, the book may have the richest treasure of them all: an original recipe.

My favorite of these come on an index card, handwritten in ballpoint pen, stained and faded with use, complete with little corrections, changes that tell that the recipe is tried, true and perfected along the way.

This how our current recipe came to us.

Mahasti found a lovingly used treasure, The Cake Cookbook by Lilith Rushing and Ruth Voss, while on her own used book expedition.  Published in 1965, the book’s cover speaks of an era of doilies under cakes and napkins between fine china tea cups and their saucers.  The authors, sisters, are pictured by their biographies: Lilith, in wise and frameless glasses, also wrote children’s stories for the Farmer-Stockman of Oklahoma City and married a Kansan; Ruth, the younger sister in cat’s eye frames, was the associate editor of the Thomas, Oklahoma Tribune, and lived with her bachelor son.

Two red cardboard leaves are pasted inside the front cover of the book, and on them are written the names Tommy and Kathlyn.  Perhaps one of them, (Kathlyn, Mahasti imagines) also took a black, ball point pen to a 3 and half by five, lined index card to record a recipe for Hot Milk Cake.

It’s a cake that seems to have been fairly standard in the American kitchen from the early 1900’s until faded out of favor in the late 60’s or 70’s.  We imagine that Kathlyn copied the recipe from her mother’s or grandmother’s cookbook, perhaps it was her favorite, perhaps it was the one that mom loved best.

The cake itself is a like a sponge cake but calls for some baking powder to help the cake rise.  It’s one of those rich and moist cakes that tastes of vanilla and butter and comfort.  Often it was served alone without adornment or just touched with a simple glaze.  Kathlyn doesn’t tell us how her cake was finished, but we’re betting it all gotten eaten with or without something extra on top.

HOT MILK CAKE (exactly as it was hand written)

Mix in a Big Bowl

4 eggs

2C Sugar

Sift Together

2C Flour

2 tspb. b. Powder

½ tsp salt


1C Boiling Milk into which 1 stick of Butter Has been cut up


1 tsp vanilla

Pour in a well greased & Floured tube cake pan

Bake 50 min in 350⁰

Chocolate Chip Cookie Day!

We don’t mean this as a bait and switch, per se.  It is not actually chocolate chip cookie day as the food calendar would have it, but, honestly, everyday there’s a warm cookie nearby is a de facto festival in my book.  Today, while we are, in fact, celebrating the chocolate chip cookie, we’re doing it all on our own terms.

Almost every package of chocolate chips has a recipe for cookies on the back; some have that most famous of chocolate chip cookie recipes, the Toll House Cookie.  At least our package did, and Mahasti decided to follow that recipe exactly and to the letter.  When the cookies came out of the oven, Mahasti concluded that it was a good time to do a little tweaking…

We’re including the recipe, but we hope you’ll take a moment to watch the cookie making in action!  While you’re there, subscribe – we have good stuff cooking all the time.


Flour Head Bakery’s Chocolate Chip Cookie

2 sticks unslated butter, softened

½ cup Light Brown Sugar

½ cup Granulated Sugar

1 teaspoon Vanilla Extract

2 large Eggs, room temperature

2 ¼ cup All Purpose Flour

1 tsp Baking Powder

1 tsp Salt

2 cups Chocolate Chips

1 cup Chopped Walnuts

In the bowl of a stand mixer with the paddle attachment cream the butter with the sugars until light and fluffy.  Scrape the bowl down and with the mixer running on low speed add the vanilla, followed by the eggs – one at a time, and allowing the first egg to mix in before adding the second.  Scrape the bowl down after the second egg has completely mixed in.

In a small bowl mix together the flour with the salt and baking powder.  Whisk briefly to remove the lumps in the flour.  With the mixer running on low speed add the dry ingredients and mix until all the flour is inocorporated into the mixture.  Scrape the bowl down oen more time and mix for 15 – 20 seconds, then gradually add the chocolate chips followed by the nuts and mix until they are mixed in.

Preheat oven to 350 degrees

Scoop as many cookies as you would like to bake onto a parchment lined cookie sheet, allowing 2 inches between each cookie.  Flatten the cookies slightly and bake on the middle rack for 12- 13 minutes or until the edges are starting the brown.  Cool cookies on a cooling rack for 5- 10 minutes then enjoy.

Scoop the remainder of your cookie dough onto a parchment lined plate.  Freeze the cookie dough balls for 20- 30 minutes.  Transfer the dough balls to a Ziploc bag and freeze for up to 6 weeks.

To bake cookies from frozen, simply thaw the cookies 1 hour before baking then follow the baking instructions above.

Tomato Head’s White Bean Chili

White Bean Chili


White Bean Chili Recipe


2 cups dry White Beans, checked for stones and soaked overnight

¼ cup Oil

½ cup Onion, chopped

3 large cloves Garlic, minced, about 2 TBL

Preparing to Cook

1 large Poblano Pepper, seeded and chopped

4 cups Water or Chicken Broth

1 cup Cooked Chicken, white and or dark meat shredded

2 tsp Salt

3 TBL Cilantro, chopped

2 TBL Cumin

½ tsp smoked Paprika

1 tsp Chipotle Pepper, chopped fine

2 TBL Cornmeal

½ cup Heavy Cream (optional)

Drain beans, place them in a medium pot and cover with enough water to cover the beans at with a couple of inches of water.  Bring the beans to boil, skim off the foam on top, reduce heat to medium and cook until beans are soft, for about 1-1.5 hours, adding more water if necessary.

Meanwhile chop onion, poblano peppers, and garlic.  In a large 6-7-quart pot, heat ¼ cup of oil on medium heat.  Add onion and sauté for 1-2 minutes.  Add garlic and poblano peppers, and sauté for 1-2 minutes longer.  If your beans are not soft, turn the heat off and let vegetables rest until the beans are soft.

Toppings to Customize

When beans are soft, drain the beans, saving the cooking liquid.  Pour cooked beans into the pot with the sautéed vegetables.  Measure your cooking liquid and bring the total liquid up to 4 cups by adding either water or chicken broth.  Add liquid to beans and turn the heat on to medium then give the beans a good stir.  Add the cooked chicken, salt, cumin, paprika and chipotle pepper and stir to combine.  Bring the mixture back to a boil, reduce the heat and simmer for 20 minutes until the poblano peppers are soft.  Sprinkle the cornmeal into the pot while stirring constantly to avoid clumps, simmer the chili for 5 minutes longer, then add the cream if using; stir and simmer for 5 more minutes.

Serve topped with chopped onion, cilantro, chopped tomatoes, sliced radish, sliced jalapeno, avocado, corn chips or tortillas for a full meal.

Serves 8-10 people.

Warm Winter Pasta Bake


Baked Rigatoni Recipe

8 oz dry Rigatoni Pasta

2.5 cups Spaghetti Sauce

1 ½ cups Italian Sausage, cooked

2 cups Spinach, chopped

1 cup Ricotta Cheese

3 TBL Basil, Chopped

2 TBL Heavy Cream

2 cups Shredded Mozzarella Cheese

Preheat oven to 400 degrees.

Cook pasta one minute less than the suggested cook time on the package in a large pot of salted water.  Drain the noodles into a strainer, rinse with cold water, and place in a large mixing bowl.

Add 2 cups spaghetti sauce to noodles and toss well to coat.  Add Italian sausage and spinach and toss to distribute the ingredients well.  Pour the other ½ cup sauce in the bottom of a medium cast-iron skillet or an 8×11 baking dish, then pour pasta mixture over the sauce.

In a small bowl mix together the ricotta cheese, basil and heavy cream.  Drop the ricotta mixture onto the pasta by the spoon-full, distributing the cheese evenly.  Top with shredded mozzarella.  Place the baking dish in the oven, uncovered, and bake for 20 – 25 minutes until the sauce is bubbling and the cheese has melted and browned slightly.  Remove from the oven when done.  Allow the dish to sit for 5 minutes before serving.

Serve with some hot bread and a side salad for a complete meal.

Serves 6-8 people.

Shopping List

1 lb box or bag of Rigatoni Noodles, or any tubular noodle of your choice

1 tub Ricotta Cheese

Heavy Cream

1 lb block Whole Milk Mozzarella Cheese

Italian Sausage



Equipment list

Medium Stockpot


Cutting Board

Chef’s Knife

Cast Iron Skillet

Small & Large Mixing Bowls

Dry Measuring Cups

Liquid Measuring Cups

Measuring Spoons

Wooden Cooking Spoon

Quick and Easy Tomato Sauce




½ of a large onion, diced (about 1 cup)

6 large cloves garlic, chopped (about 2 TBL)

¼ cup oil

2 – 20 oz. can whole peeled tomatoes

1 ½ cups water

1 – 3/4 ounce box of fresh basil, stems removed and chopped (about 3 tbsp)

2 ½ tsp salt

1 TBL sugar

Heat oil in a medium pot over medium heat, sauté onion and garlic for 2-3 minutes until onion is translucent.

Add tomatoes and water, bring mixture to boil. Reduce heat to simmer, and simmer for 30 minutes.

Add Basil, salt and sugar.  Use and immersion blender to blend the sauce smooth.  If blending in a traditional blender, cool the sauce before blending to avoid hot sauce splattering.

Makes 7 cups

Use immediately or divide up and freeze.

Kimchee Soup



¾ cup onion, chopped

2 TBL garlic, chopped

½ cup ginger, chopped

3 TBL Oil

1 cup kimchee, chopped

3 TBL Gochujang

4 cups water

3 TBL soy sauce

1 tsp black soy sauce

½ tsp five spice powder

3 tsp sugar

1TBL Sriracha

2 cups Napa cabbage, chopped

1 tsp sesame oil

Ramen Noodles – spice pack saved for another use

Hard Boiled Eggs

Kimchee for garnish

Heat oil in a medium pot over medium heat.  Add onion, garlic and ginger, then reduce heat and sauté for 2-3 minutes stirring occasionally.  Add Kimchee, Gochujang, water, soy sauce, black soy sauce, five spiced powder, sugar, and Sriracha.  Bring the mixture to boil, then reduce heat to low and simmer for 20 minutes.  Add Napa cabbage and cook for 5 minutes until cabbage is slightly softened.  Add Sesame oil and remove the soup from the burner.

To serve the soup:

Bring a pot of water to boil, add the dry ramen noodles and cook for 2 minutes.  Drain the noodles and divide into bowls, top the noodles with soup.  Garnish the bowls with a little more chopped kimchee and hard boiled eggs


Tomato Head’s White Bean Kale Butternut Squash Stew


Warm and Hearty

White Bean, Butternut Squash & Kale Soup Recipe

Beautiful Colors


1 cup navy beans, dry

¼ cup oil

¾ cup onion, chopped

1 tbsp garlic, chopped

2 cups butternut squash, peeled and cut into ½ inch cubes

1 cup fennel tops and fronds chopped

1 – 14 oz. can petit diced tomatoes

4 cups water

Coming Together

3 Tbsp tomato paste

1 Tbsp salt

1 Tbsp sugar

1 bay leaf

2 cups kale, chopped


Look through the navy beans for rocks; rinse and soak overnight.

Drain the beans.  Pour the beans into a medium pot and fill with enough fresh water to cover the beans by 2 inches.  Place the beans on high heat, when they come to a boil, reduce the heat to a gentle simmer and cook the beans until soft.

Meanwhile, chop the rest of your vegetables and measure the rest of your ingredients.

Heat the oil in a large pot over medium heat.  Add the Onions and garlic and sauté for 1-2 minutes.  Add the butternut squash, fennel tops, diced tomato, water, tomato paste, and bay leaf.  Bring the mixture to boil, then reduce heat and simmer for 20 – 30 minutes until the butternut squash is soft.

When the navy beans are soft, drain them and pour them into the pot.  Add the salt, and sugar (recipe can be made ahead up to this point and refrigerated for several days).

When ready to serve add kale; stir to submerge all the kale and simmer until Kale is softened, 2-3 minutes.

Serve immediately.

Serves 6-8

Flour Head Bakery’s Hot Cereal with Muesli and Fresh Berries

Berries on Top

Great Beginnings

Yummy Spoonful



1 cup water

1 ¼ cup milk or milk substitute

½ cup Cream of Wheat or Wheat Farina

4 tsp light brown sugar

pinch of salt

Place water and milk in a small bowl over medium heat.  Gradually whisk in the wheat farina, bring to

boil, and whisk constantly until mixture thickens.

Divide the hot cereal between bowls.  Drizzle each bowl with honey or maple syrup, and top with Muesli, and fresh berries.

Serves 2-4

Collard Green Salad


Collard Green Salad Recipe

3 large Collard leaves

2 TBL Oil

¼ cup chopped onion

1 medium tomato – about 1 cup, chopped

1 TBL Parsley, chopped

1 TBL cider vinegar

½ tsp salt

Wash Collards in several rinses of cold water.  Shake off the excess water and cut the leaves into 4-5 long strips.  Cut the strips, including the stems into ½ inch strips crosswise.  Keep the stems separated from the leaves.

Heat a medium skillet over medium heat.  Add oil then add the collard stems and sauté for 1-2 minutes.  Add the collard leaves and sauté just until all the leaves have turned bright green.

© 2016 The Tomato Head Site by: Robin Easter Design