Andrew, love this post. Your bread radar is everywhere. I used to keep a file when I was food ed at the Atlanta newspaper many years ago. It was loaded with strange advertising recipes. Know there were some chocolate meets sauerkraut recipes in there from the Sauerkraut Council, which I tested and it wasn’t bad!
Anne - I wish I could say it was because I was a meticulous collector (like it sounds like you are). Instead, I just seem to be good at stumbling upon weird bread-related stuff in the course of my days and have a good system for saving them for these posts. I'm curious about chocolate and sauerkraut though! I guess I could see it working in the context of a cake, as long as the kraut texture melted into the cake.
The kraut somehow dissolves as the cake bakes! And I learned researching American Cake that it was (not-surprisingly) a German cake. I see references for ‘’German’’ cakes in old Southern cookbooks and they’ve got kraut in them. I guess the same idea as the chocolate mashed potato cakes. Provides moisture.
Wait...you can’t just go without telling us something about those goblin sandwiches! Where did they come from? How did you find that recipe? Are they actually meant to be eaten, or is it some kind of horrible Halloween prank? And just...why???
When I opened the newsletter and saw that recipe I gave a little squeak of delight and recognition, since I work at Duke University Libraries. I thought "what are the odds???" and then saw that Andrew was indeed linking to our blog post and had not come across goblin sandwiches elsewhere.
So timely...I’ll be in Portland ME and also doing a little drive through some of those apple cider donut areas, too. Might have to make some goblin sandwiches for the way.
I came across that same apple cider donut cake recipe recently by way of the Girl Vs Dough blog, who turned it into an 8x8 square cake. I hate having half a container of sour cream left over from recipes, so I am making a doubled recipe in a 9x13 pan for plenty to share at work tomorrow. Browned butter and reduced apple cider and cinnamon/nutmeg combo...house smells amazing. Saw Sarah Jempel’s name over at KAF now... a baker to watch!
Andrew, love this post. Your bread radar is everywhere. I used to keep a file when I was food ed at the Atlanta newspaper many years ago. It was loaded with strange advertising recipes. Know there were some chocolate meets sauerkraut recipes in there from the Sauerkraut Council, which I tested and it wasn’t bad!
Anne - I wish I could say it was because I was a meticulous collector (like it sounds like you are). Instead, I just seem to be good at stumbling upon weird bread-related stuff in the course of my days and have a good system for saving them for these posts. I'm curious about chocolate and sauerkraut though! I guess I could see it working in the context of a cake, as long as the kraut texture melted into the cake.
The kraut somehow dissolves as the cake bakes! And I learned researching American Cake that it was (not-surprisingly) a German cake. I see references for ‘’German’’ cakes in old Southern cookbooks and they’ve got kraut in them. I guess the same idea as the chocolate mashed potato cakes. Provides moisture.
Wait...you can’t just go without telling us something about those goblin sandwiches! Where did they come from? How did you find that recipe? Are they actually meant to be eaten, or is it some kind of horrible Halloween prank? And just...why???
Feast your eyes: https://blogs.library.duke.edu/rubenstein/2014/10/31/rubenstein-library-test-kitchen-goblin-sandwiches-1946/
Wowza. So someone actually did it. Thanks for the link!
When I opened the newsletter and saw that recipe I gave a little squeak of delight and recognition, since I work at Duke University Libraries. I thought "what are the odds???" and then saw that Andrew was indeed linking to our blog post and had not come across goblin sandwiches elsewhere.
So timely...I’ll be in Portland ME and also doing a little drive through some of those apple cider donut areas, too. Might have to make some goblin sandwiches for the way.
Any suggestions on where to source goblin? Organic and free range would be nice, but I'll take anything. 🤔
Clever!
Yes! Cider donuts are the road trip accessory I never knew I needed. Setting out from Ptown tomorrow to do the leaves in MA, VT, NH, ME and NY.
I came across that same apple cider donut cake recipe recently by way of the Girl Vs Dough blog, who turned it into an 8x8 square cake. I hate having half a container of sour cream left over from recipes, so I am making a doubled recipe in a 9x13 pan for plenty to share at work tomorrow. Browned butter and reduced apple cider and cinnamon/nutmeg combo...house smells amazing. Saw Sarah Jempel’s name over at KAF now... a baker to watch!
Whoops, spelled her name wrong - Sarah Jampel