Filed under: baking, recipes, where the flour went | Tags: 48th ward, apple cake recipe, Chicago, ernie constantino, flour, industrial harvest, wheat, whole wheat, whole wheat pastry flour
An addendum to yesterday’s post on Edgewater / Care For Real. Ernie Constantino, who hooked me up with Care For Real, Tom Robb and Mary Ann Smith, was introduced to me at least in part due to his excellence at pie baking. He lives in Edgewater, so he and his partner stopped by one chilly Saturday morning and took home 40 pounds of whole wheat pastry flour. Ernie has since become one of my most dedicated test bakers, sending me detailed reports on flour performance and recipes. Here’s Ernie’s recipe for apple cake. Happy Thanksgiving!
Ernie Constantino’s Apple Cake
Ernie’s report: “the cake was well-received in spite of my feeling it was way too sweet! … so if you forward this recipe, please give them my notes that the sugar could be reduced by at least 1/2 cup (btw, I used Turbinado/Raw sugar) and also the amount of batter was too much for a standard bundt tube pan …. also it was very moist which is good taste-wise but it crumbled easily esp. with the amount of apples called for in middle of cake … nutrition-wise, I think with the unpeeled hand-picked apples and WWPF*, canola oil, OJ, walnuts and eggs, it’s a winner!”
*whole wheat pastry flour. Ernie is not the first person to use this acronym, though I’ve avoided it.
This recipe is un-adjusted to reflect Ernie’s notes above. You can decide about the sugar yourself.
|Chop and combine||6 apples
1 Tbl cinnamon
5 Tbl sugar
|Mix in large bowl||2 ¾ cups whole wheat flour
1 Tbl baking powder
1 tsp salt
|Whisk and mix with above||1 cup vegetable oil
¼ cup orange juice
2 cups sugar
2 ½ tsp vanilla
1 cup chopped nuts
Pour half of batter into greased tube pan. Spread half of apple mixture on batter. Pour remaining batter then remaining apples on top.
Bake in 350 degree oven for 90 minutes.
Filed under: hunger, project updates, recipes, where the flour went | Tags: 48th ward, care for real, Chicago, donation, edgewater, edgewater community council, flour, food pantry, industrial harvest, mary ann smith
So without further ado: the final flour donation in Chicago was to Care For Real, a food pantry in Edgewater. Edgewater was home base during my stay in Chicago, and it was good to me. Well-treed, not too gentrified with a wide variety of buildings and residents (many of them immigrants or refugees), Edgewater is tucked away by the lake on Chicago’s far north side. True, it’s less convenient to get to most other places in the city, but it’s also a refuge from the rest of the city. I described it to husband Rob as “the Brooklyn of Chicago” and when he came to visit he agreed.
I wanted to give back to my home away from home, and it seemed appropriate that the donation to Care For Real was the last one. I was introduced to Care For Real and its director Tom Robb by Ernie Constantino, who works for 48th ward Alder(wo)man Mary Ann Smith (for readers who are not from Chicago, the 48th ward includes Edgewater; an Alderman is similar to a city councilperson). The pantry is run out of a tiny storefront in the 6000 block of North Broadway. Care For Real, like all the food banks and pantries I have talked to, is bursting at the seams trying to serve the ever-growing numbers of clients in need. When I asked Tom how much flour he wanted, he said, laughing, “I might freak out if it’s over 700 pounds.” When I arrived, I understood his reply. There was a front room where the clients signed in and picked up food; it contained a packed waiting area of about 20 chairs, a small school desk and several tables overflowing with food donations from the big grocery stores that are practically right across the street. In back was a couple of offices and a maze of racks, cabinets and refrigerators all crammed into a space maybe 20 by 40 feet, maybe not even that much. Here is what part of it looks like:
Mary Ann Smith also showed up for a little meet & greet and to pose for some photos on her way to another meeting. Here we are “unloading the van” (which basically means that Nate and a few volunteers did most of the unloading and we all stood around and got in the way of everyone trying to do actual work and took pictures of it).
There was just barely room for the flour in the storage racks. Fred, who volunteers weekly, was both strong and nimble enough to maneuver 14 bags of flour into place on the shelves. I was a little worried about the lack of refrigerated space for the whole wheat pastry flour, but with the holidays coming up, the staff assured me that it would not sit for long.