Molly MacRae and I have planned activities for a couple months at least to celebrate her wonderful new series. LAST WOOL AND TESTAMENT is available beginning tomorrow! We will have special posts every Monday and Friday through October (with some special guest author friends), a knitting project, and the boys will have a special Kitchen Kung Fu recipe just for Molly. Stay tuned for all that and more! We begin herewith a special post from Molly and her characters.-AA
In Last Wool and Testament, Kath Rutledge inherits the Weaver’s Cat, her grandmother’s yarn shop in Blue Plum, Tennessee, and with it the fiber and needle arts group TGIF (Thank Goodness It’s Fiber). Members of TGIF are into more than needlework, though. They also love to eat. That doesn’t mean they’re all good cooks (please don’t tell any of them I said that), but a few of them are pretty decent cooks and they’re stopping by on Mondays in September to share recipes with us. First up is Melody Gresham, owner-operator of the café Mel’s on Main.
Molly: Hi, Mel. Nice hair. When did you dye it mustard yellow? I like the spikes.
Mel: Waitress called in sick. Can’t stop. Here’s the recipe. Gotta go.
Molly: Wait – can’t you tell us something about the recipe?
Mel: It’s what I made for Ivy’s wake. You want more info than that, come by café for breakfast. Your treat.
Molly: Oh. Okay. See you . . . Well, she’s already gone.
Mel didn’t get where she is today, owner of the best café in Blue Plum, without being hardworking and single-minded. Did you catch her hair, though? Last time I saw her it was magenta. And with those spikes, it makes her looked plugged in. She’s amazing. Here’s her recipe.
Preheat oven to 350º F.
Line a 9 ½ -inch spring form pan with parchment paper.
¾ cup whole wheat flour
1 ½ cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup olive oil
¾ cup milk (2% or reconstituted nonfat dry milk is fine)
1 ½ tablespoons fresh rosemary, finely chopped
5 ounces semisweet, bittersweet or a combination of chocolates, chopped into ½ -inch chunks
1 ½ tablespoons sugar to sprinkle on top for gloss and crunch
- Mix the first five ingredients in a large bowl and set aside.
- In another large bowl, beat the eggs. Add the olive oil, milk, and the rosemary and beat again.
- Fold the wet ingredients into the dry, gently mixing until just combined. Stir in two thirds of the chopped chocolate, reserving the other third for the next step.
- Pour the batter into the prepared pan. Sprinkle the remaining chocolate and the 1 ½ tablespoons sugar over the top.
- Bake 40 minutes or until a toothpick inserted in the center comes out clean. At this point the cake will be pale.
- Run the cake, still in the pan, under the under broiler to caramelize the sugar—browning the crown and giving the cake a nice top-crunch. Watch the cake carefully while it’s under broiler.
- Eat warm, cooled, or cold. The cake will keep—leftovers? Ha!—wrapped in plastic.