Junior League Cookbooks are Family Friendly, Local, and Charitable
Do you have a favorite Junior League cookbook? I have many from various cities around the country. Unfortunately, I’m hard pressed to name one as a favorite.
Indeed, these books are true American treasure troves not only because they raise funds for much needed community projects, but also because they feature the best from local cooks, families, farmers, chefs, and purveyors.
Another reason why I like these cookbooks is because the recipes have often stood the test of time in their hometowns. How could a dish fail if it’s been served at countless potlucks, community barbecues, and civic meetings long before it was submitted for publication? Afterall, isn’t it the grassroots crowds who are often the toughest critics?
Even though I’m stumped for naming just one cookbook, I will offer a recipe from one of the volumes I use most frequently—San Francisco Encore by the Junior League of San Francisco. Published in 1986, this volume doesn’t have a single photograph but it does have some wonderful sketches by Earl Thollander, who was also an illustrator for Gourmet Magazine when I was there years ago.
About three years ago, I decided to try the Butter-Almond Cake recipe for Thanksgiving. I love almond paste, and the recipe looked so easy. I was hosting the in laws and wanted something a little different. I wanted something more classic than trendy. This hit the mark perfectly. I've made it many times since.
Butter-Almond Cake
From San Francisco Encore by the Junior League of San Francisco
5 ounces (1 ¼ sticks) unsalted butter, room temperature
1 cup almond paste, room temperature
2/3 cup sugar
4 eggs
Grated zest of 1 orange
2/3 cup flour
½ teaspoon baking powder
1/8 teaspoon salt
¾ cup sliced almonds
1. Preheat the oven to 350 degrees Fahrenheit. Generously grease and flour a 9-inch square pan.
2. Cream the butter until light. Slowly add the almond paste, mix well. Add the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating until each is incorporated before adding another. Stir in the orange zest.
3. Stir together the flour, baking powder, and salt. Stir into the butter mixture. Top with almonds.
4. Bake for 35 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes. Turn out onto a rack and continue cooling.
Note: I've made this in a French tart pan and served it with fresh berries and cream for an even more impressive classic presentation!
--Melissa A. Trainer


