Life has been quite busy lately. Packing up nearly all your earthly belongings does take time. Shopping is quite fun but even I grew weary after 4 trips in a week.
Staying at my aunt's has been a welcome relaxing experience. Two of my cousins are staying here as well this month and I get to help take care of them (they have disabilities). Much to my delight I've been doing lots of cooking. Graciously I'm allowed to make whatever I fancy. Naturally I couldn't be happier. Everything I'm assured is good and we take lots of walks to keep our figures trim:) Being me though there have been some blunders...
I picked up the delectable looking chocolate pie my aunt had made for the church potluck. Thinking all the while perhaps some else more graceful should carry this. Safely the pie arrived to the van and carefully onto the floor. Quite soon the pie wasn't quite so lovely for it received a rude implant from my sandal. Gladly there was a very sturdy plastic lid or I'm not sure the pie would have graced the table.
The very next day I passed the cookies and half of them slid onto the table. Good thing nobody asked for the milk:)
Baking cookies was I when I broke the measuring cup. Not 5 minutes later I broke the spatula. Later I scratched the baking sheets!
Honestly I don't try to be so hard on things. Gadgets never break at home. Well I suppose my mixer doesn't work as because it's been dropped so much. But you know sometimes accidents just happen.
I think I'd just be happier of they happened less. Perhaps I won't say that so far no one has fallen ill from my cooking. Because you never know that could be tomorrows blog post:)
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Thursday, August 6, 2009
Friday, April 10, 2009
Yes I'm a Big Girl Now; I can Cook!
Cooking escapades seem to be a frequent topic around here probably because cooking takes up a large part of my life. Sunday we will be having our annual Easter breakfast at church. It will be potluck with every kind of egg casserole and a delightful array of pastries. Of course I will be contributing as I have since the age of12.
I do remember the year very vividly that I purposed to make a egg casserole for the church potluck. My memory is so clear that I blush every time I remember. No there wasn't a Salmonella outbreak over raw eggs. No it was much, much, more embarrassing.
Just beginning to learn the art of advance cooking I purposed to mix up the egg casserole and bake it a church so it would be nice and hot for the breakfast. Unfortunately I neglected to calculate the time this would take when taking into consideration our arrival time. Upon coming to the church I stuck the scrambled eggs into the fridge to chill before baking. Moments later someone came and asked if it was orange juice. No it was eggs I proudly announced. They wondered if perhaps I wouldn't like to bake them so they would be done in time? I agreed upon this wisdom and stuck the eggs in the oven. With little time to bake before branch.
Other casseroles began to arrive and were stuck into the oven to warm already in their dressed state. My eggs sat half naked in the oven however just beginning to come a hot temperature.
The very hungry parishioners were enjoying a devotion in the fellowship hall when their appetites were quickly dissipated. You see the aroma of burned eggs isn't very appetizing.
When someone had checked their casserole mine had spilled to the oven floor when the rack was put in place. Thankfully the smoke alarms were kept silent or I believe I honestly would have died.
The smoke cleared, and my eggs finally made it to the table long after the food line had moved past the much yummier looking breakfast delicacies.
I remember how proud I felt to prepare my family's potluck contribution. I felt so grown up to hang around in the kitchen and help the food. Exchanged looks of grief did not escape me of my cooking flop. Realizing very painfully that I had very little cooking knowledge and was just in the way.
Yes perhaps its the most humiliating of experiences that teaches you the most. At any rate I've never made an egg casserole since for the Easter breakfast. Deviled eggs are on my list to make tomorrow. No baking required.
I do remember the year very vividly that I purposed to make a egg casserole for the church potluck. My memory is so clear that I blush every time I remember. No there wasn't a Salmonella outbreak over raw eggs. No it was much, much, more embarrassing.
Just beginning to learn the art of advance cooking I purposed to mix up the egg casserole and bake it a church so it would be nice and hot for the breakfast. Unfortunately I neglected to calculate the time this would take when taking into consideration our arrival time. Upon coming to the church I stuck the scrambled eggs into the fridge to chill before baking. Moments later someone came and asked if it was orange juice. No it was eggs I proudly announced. They wondered if perhaps I wouldn't like to bake them so they would be done in time? I agreed upon this wisdom and stuck the eggs in the oven. With little time to bake before branch.
Other casseroles began to arrive and were stuck into the oven to warm already in their dressed state. My eggs sat half naked in the oven however just beginning to come a hot temperature.
The very hungry parishioners were enjoying a devotion in the fellowship hall when their appetites were quickly dissipated. You see the aroma of burned eggs isn't very appetizing.
When someone had checked their casserole mine had spilled to the oven floor when the rack was put in place. Thankfully the smoke alarms were kept silent or I believe I honestly would have died.
The smoke cleared, and my eggs finally made it to the table long after the food line had moved past the much yummier looking breakfast delicacies.
I remember how proud I felt to prepare my family's potluck contribution. I felt so grown up to hang around in the kitchen and help the food. Exchanged looks of grief did not escape me of my cooking flop. Realizing very painfully that I had very little cooking knowledge and was just in the way.
Yes perhaps its the most humiliating of experiences that teaches you the most. At any rate I've never made an egg casserole since for the Easter breakfast. Deviled eggs are on my list to make tomorrow. No baking required.
Thursday, April 9, 2009
Just Saying Hello
I'm not entirely sure that anyone actually reads this blog however readers is not the point developing writing skills is. Mother always says that every writer likes to have an audience. Quite true.
So here is a post for my grand audience of three people:)
My nieces and nephews were over the other day. They toiled the day away on our lawn playing games that only come from the spark of the imagination. By late afternoon they still had endless energy and slight sunburns.
My nephew of three years came and told me that grandma said that he could have another cupcake. You don't say? I thought to myself. I told them that there were none to give as they had been devoured. I didn't tell him I was sure he was telling falsehoods.
We had our annual egg hunt as well after dying the eggs. Egg salad was served for lunch minus four them that remained unfound in the garden.
Crispy oven baked chicken was our supper menu tonight. I got the recipe from a very dear friend of mine. Find it here and then make it. You may be assured that your family will be very happy.
Later we are having warm apple crisp just because my dear big brother will be home for Easter weekend. Loveliness.
Prayer as always is a good thing. A few things on my list.
My uncle who is facing a possible cancer diagnosis
My friend's husband who is dying of cancer
Frontier School of the Bible, very possible that their school may be closed.
Myself, it feels selfish but I'm in the process of sorting a few things out in life.
There may be more than 3 of you, I really do hope so:) Just so you know I love all of you so very much, thanks for putting up with all this gibberish and spelling errors.
So here is a post for my grand audience of three people:)
My nieces and nephews were over the other day. They toiled the day away on our lawn playing games that only come from the spark of the imagination. By late afternoon they still had endless energy and slight sunburns.
My nephew of three years came and told me that grandma said that he could have another cupcake. You don't say? I thought to myself. I told them that there were none to give as they had been devoured. I didn't tell him I was sure he was telling falsehoods.
We had our annual egg hunt as well after dying the eggs. Egg salad was served for lunch minus four them that remained unfound in the garden.
Crispy oven baked chicken was our supper menu tonight. I got the recipe from a very dear friend of mine. Find it here and then make it. You may be assured that your family will be very happy.
Later we are having warm apple crisp just because my dear big brother will be home for Easter weekend. Loveliness.
Prayer as always is a good thing. A few things on my list.
My uncle who is facing a possible cancer diagnosis
My friend's husband who is dying of cancer
Frontier School of the Bible, very possible that their school may be closed.
Myself, it feels selfish but I'm in the process of sorting a few things out in life.
There may be more than 3 of you, I really do hope so:) Just so you know I love all of you so very much, thanks for putting up with all this gibberish and spelling errors.
Wednesday, April 1, 2009
Pieces of my Life
Life has been some what Topsy turvy of late. While some things are changing many things are staying the same yet feel oh so different. Seems like every time I start a morning routine something comes up and spoils it. Oh well one of the first things in life that should be learned is adapting to your circumstances.
My nieces and nephew are here today, some of them anyway. The first idea that sprung from their imaginations for play was to be "Africans". This uttered from the girl who always has her nose in a book.
Last week I had the delight of holding a sweet smelling baby on two separate occasions. I volunteer at the Wichita Children's Home in the Foster Care respite section. Oh its so fun, really who wouldn't want to hold a cute little boy every now and then?
I'm fixing dinner presently, the meal will be divided in two. A portion for a dear friend of mine whose husband is dyeing of cancer.
Last Wednesday also found me cooking first at home and than for a cooking class for our girls Bible study. Baking cakes was the topic, from scratch of course! Personally one of my favorite things to make. I think the class went well minus the fact that I served the cake with chocolate frosting much some mothers horror.
I had lots of fun, I really am quite fond of cooking shows and wouldn't mind doing my own YouTube series:) What do you think, would you like a little cooking show each week here? I promise you lots of mistakes and recipes that only come out of my head:)
Here are a few recipes, (I mean pictures I don't think I can write today), from the "Cooking Demo".
Very embarrassing to have a picture taken while talking:)
The cakes!
My nieces and nephew are here today, some of them anyway. The first idea that sprung from their imaginations for play was to be "Africans". This uttered from the girl who always has her nose in a book.
Last week I had the delight of holding a sweet smelling baby on two separate occasions. I volunteer at the Wichita Children's Home in the Foster Care respite section. Oh its so fun, really who wouldn't want to hold a cute little boy every now and then?
I'm fixing dinner presently, the meal will be divided in two. A portion for a dear friend of mine whose husband is dyeing of cancer.
Last Wednesday also found me cooking first at home and than for a cooking class for our girls Bible study. Baking cakes was the topic, from scratch of course! Personally one of my favorite things to make. I think the class went well minus the fact that I served the cake with chocolate frosting much some mothers horror.
I had lots of fun, I really am quite fond of cooking shows and wouldn't mind doing my own YouTube series:) What do you think, would you like a little cooking show each week here? I promise you lots of mistakes and recipes that only come out of my head:)
Here are a few recipes, (I mean pictures I don't think I can write today), from the "Cooking Demo".
Very embarrassing to have a picture taken while talking:)
The cakes!
Thursday, March 5, 2009
The Tragady of the Pumpkin Soup
Cooking just hasn’t been my thing lately. Of course I’m sure everyone will agree with me that we all make mistakes. But well I topped them all the other Sunday, it wasn’t appealing, trust me.
Pumpkin I learned recently is one of those vegetables that are just very good for you. In honor of our health I decided to serve pumpkin soup for dinner. Pumpkin soup is rather gourmet, so I was delighted to bring such culture to our farm kitchen. I think it could have been grand and glorious. It wasn’t.
First of all I decided I wouldn’t use a recipe, while a recipe could have enhanced the flavor. My downfall was not in that sector. Rather with the onions.
We love onions of our house and have what seems like gallons of them in the freezer. Knowing that pumpkin soup is not probably the most well like dish. I thought an addition of mom’s caramelized onions would perhaps help it to slide down easier. It would have been a good idea. However it wasn’t, later in this discourse I will tell you why. But first back to the soup preparation.
Broth from the freezer was put in the soup pot along with the canned pumpkin. An extra large can no less. I added minced garlic, salt and pepper. And last of all the fateful onions. Peacefully the soup simmered all morning while we were at church. Before serving I attempted to add half and half however it was sour. Milk worked just as well not mention low fat thus being easier on the waist line. I served up the marvelous creation feeling rather pleased and imagining how healthy we were going to be. Really I could just see our muscle aches fairly disappearing like magic.
I took my first taste, not bad at all, but I didn’t sense any fireworks going off. Two bites later I found myself choking the soup down. Suddenly the days of Lima Bean soup were coming back to haunt me. Quickly I realized something was erroneous, but what? Why didn’t the onions taste succulent as usual? What were those black strings in the soup? Horror gradually filled every fiber of being as I realized what those so called onions were, bananas.
Our freezer holds many things, broth, ice-cream, applesauce, frozen veggies from the garden, grass fed beef, many things I don’t know about, onions, and frozen bananas. These bananas and in particular were quite black when they had been froze. Caramelized onions are quite dark in nature, hence the mix up.
I thought about finishing the meal without confessing my mistake. However no one seemed to be going back for seconds. Most embarrassedly I admitted what was really in the soup. Mother laughed and laughed in-between fits dad was let in on the joke. It had been a long time since we laughed so hard at a meal.
Our meal was concluded with cheese and apple muffins. Healthy not to mention tasty.
Later that evening all I could think about was that awful soup. Not the fried chicken and pecan pie I had consumed but that pumpkin soup with bananas floating in it.
I don’t think I’ll be serving pumpkin soup any time soon even if it is healthy and gourmet.
Pumpkin I learned recently is one of those vegetables that are just very good for you. In honor of our health I decided to serve pumpkin soup for dinner. Pumpkin soup is rather gourmet, so I was delighted to bring such culture to our farm kitchen. I think it could have been grand and glorious. It wasn’t.
First of all I decided I wouldn’t use a recipe, while a recipe could have enhanced the flavor. My downfall was not in that sector. Rather with the onions.
We love onions of our house and have what seems like gallons of them in the freezer. Knowing that pumpkin soup is not probably the most well like dish. I thought an addition of mom’s caramelized onions would perhaps help it to slide down easier. It would have been a good idea. However it wasn’t, later in this discourse I will tell you why. But first back to the soup preparation.
Broth from the freezer was put in the soup pot along with the canned pumpkin. An extra large can no less. I added minced garlic, salt and pepper. And last of all the fateful onions. Peacefully the soup simmered all morning while we were at church. Before serving I attempted to add half and half however it was sour. Milk worked just as well not mention low fat thus being easier on the waist line. I served up the marvelous creation feeling rather pleased and imagining how healthy we were going to be. Really I could just see our muscle aches fairly disappearing like magic.
I took my first taste, not bad at all, but I didn’t sense any fireworks going off. Two bites later I found myself choking the soup down. Suddenly the days of Lima Bean soup were coming back to haunt me. Quickly I realized something was erroneous, but what? Why didn’t the onions taste succulent as usual? What were those black strings in the soup? Horror gradually filled every fiber of being as I realized what those so called onions were, bananas.
Our freezer holds many things, broth, ice-cream, applesauce, frozen veggies from the garden, grass fed beef, many things I don’t know about, onions, and frozen bananas. These bananas and in particular were quite black when they had been froze. Caramelized onions are quite dark in nature, hence the mix up.
I thought about finishing the meal without confessing my mistake. However no one seemed to be going back for seconds. Most embarrassedly I admitted what was really in the soup. Mother laughed and laughed in-between fits dad was let in on the joke. It had been a long time since we laughed so hard at a meal.
Our meal was concluded with cheese and apple muffins. Healthy not to mention tasty.
Later that evening all I could think about was that awful soup. Not the fried chicken and pecan pie I had consumed but that pumpkin soup with bananas floating in it.
I don’t think I’ll be serving pumpkin soup any time soon even if it is healthy and gourmet.
Saturday, November 29, 2008
A Cook's Diary
Thanksgiving dinner seemed to be a rousing success this year. Actually it felt a little blah all that planning and cooking devoured in sixty minutes? No worries though, we had plenty of leftovers. I've already made two different turkey dishes. Just for fun here is a little run down on my preparations for Thanksgiving day.
Wednesday Afternoon
Accomplishments for the day were making the #10 of potatoes. A sweet potato dish, 2 pies and gravy. I also cleaned house and made peppernuts with my cousin. At 4:30 I'm feeling very thankful that mom is bringing pizza for supper. Five o'clock, I'm reflecting on the glorious sunset. I feel filled with peace. Later that evening after the Thanksgiving service my brother Ben is home for the holiday's. He compliment's on my outfit. Yes I know he's the best.
Thanksgiving morning.
I rise and drink my protein smoothie, must have energy today! I exercise on my trampoline while watching how to cook turkeys on Good morning America. This was important. The exercise part that is, who knows how many calories I consumed on turkey day. By now the time has come to put our eighteen pound bird in the oven. Wednesday morning I had soaked it in a salt brine to ensure juiciness. I put two gallons of brine over the bird I estimated to my brother that it weighed forty pounds. I implored him to carry it to the kitchen from the basement fridge. He muttered that it was very heavy. As I'm preparing the turkey for the oven I'm struck by the thought that garlic would be a lovely edition. Mom picks it fresh from the garden in Martha Stewart style. My dear brother washes and minces it for me. Twenty minutes later the kitchen smells very Italian. Ben reminds me that he told me not to put on too much garlic.
I spend the rest of the morning lounging around and plugging in crackpots. Everyone is eating and passing out compliments by twelve thirty. I feel thankful for such a gracious family:) Everyone found room for at least two pieces of pie (small of course).
No one has complained yet about the abundance of turkey dishes I'm serving. Interestingly enough mom and I found a turkey on sale. So the dishes won't be ending anytime soon!
Wednesday Afternoon
Accomplishments for the day were making the #10 of potatoes. A sweet potato dish, 2 pies and gravy. I also cleaned house and made peppernuts with my cousin. At 4:30 I'm feeling very thankful that mom is bringing pizza for supper. Five o'clock, I'm reflecting on the glorious sunset. I feel filled with peace. Later that evening after the Thanksgiving service my brother Ben is home for the holiday's. He compliment's on my outfit. Yes I know he's the best.
Thanksgiving morning.
I rise and drink my protein smoothie, must have energy today! I exercise on my trampoline while watching how to cook turkeys on Good morning America. This was important. The exercise part that is, who knows how many calories I consumed on turkey day. By now the time has come to put our eighteen pound bird in the oven. Wednesday morning I had soaked it in a salt brine to ensure juiciness. I put two gallons of brine over the bird I estimated to my brother that it weighed forty pounds. I implored him to carry it to the kitchen from the basement fridge. He muttered that it was very heavy. As I'm preparing the turkey for the oven I'm struck by the thought that garlic would be a lovely edition. Mom picks it fresh from the garden in Martha Stewart style. My dear brother washes and minces it for me. Twenty minutes later the kitchen smells very Italian. Ben reminds me that he told me not to put on too much garlic.
I spend the rest of the morning lounging around and plugging in crackpots. Everyone is eating and passing out compliments by twelve thirty. I feel thankful for such a gracious family:) Everyone found room for at least two pieces of pie (small of course).
No one has complained yet about the abundance of turkey dishes I'm serving. Interestingly enough mom and I found a turkey on sale. So the dishes won't be ending anytime soon!
Friday, November 21, 2008
Thanksgiving Sweet Potatoes
Thanksgiving! I have to say is my favorite holiday, because you get to cook up a storm! I first cooked a Thanksgiving meal when I was 16, this will be my third year at planning the meal. I absolutely love it! While I do enjoy the cooking and preparation of the meal I don't like to do it on Thanksgiving day. Yes that's right I make the whole dinner the day before. With the exclusion of the turkey.
I find that nearly all of my dishes lend themselves well to preparing ahead of time. You will see me go as far as to freeze the dinner rolls and bake them the day of. My world famous sweet potatoes (or at our church anyway) lend themselves particularly well to advance preparation. While I find myself only making them on Thanksgiving, my sister tells me they grace her table more often. Sweet potatoes are always a treat whenever you eat them especially in this way...
Bethanne's Sweet Potatoes
1 1/2 pounds sweet potatoes
1 pound tart cooking apples (I just used red delicious)
5 tablespoons brown sugar
1/4 teaspoon cinnamon (I like to use more)
1/2 ginger
4 tablespoons butter, diced
Bake the potatoes in their skins for thirty minutes at 400 degrees
(or until done)Peel them and cut them into thin slices. (sometimes I cook the potatoes the day before). Core and peel the apples and slice them
thin. Mix three tablespoons of the sugar with the cinnamon and ginger. Butter a casserole dish ( 8 by 8) with one tablespoon of the butter and put a layer of sliced apple into it. Sprinkle a little of the sugar spice mixture and bits of the dice butter over them. Cover with a layer of sliced potatoes, sprinkle them with some of the sugar spice mixture and dot with butter. Continue layer apples and potatoes as above until all are in the casserole. Sprinkle with the remaining two tablespoons of sugar. Cover and bake at 350 degrees for 40 min. or till tender. Serve hot
I find that nearly all of my dishes lend themselves well to preparing ahead of time. You will see me go as far as to freeze the dinner rolls and bake them the day of. My world famous sweet potatoes (or at our church anyway) lend themselves particularly well to advance preparation. While I find myself only making them on Thanksgiving, my sister tells me they grace her table more often. Sweet potatoes are always a treat whenever you eat them especially in this way...
Bethanne's Sweet Potatoes
1 1/2 pounds sweet potatoes
1 pound tart cooking apples (I just used red delicious)
5 tablespoons brown sugar
1/4 teaspoon cinnamon (I like to use more)
1/2 ginger
4 tablespoons butter, diced
Bake the potatoes in their skins for thirty minutes at 400 degrees
(or until done)Peel them and cut them into thin slices. (sometimes I cook the potatoes the day before). Core and peel the apples and slice them
thin. Mix three tablespoons of the sugar with the cinnamon and ginger. Butter a casserole dish ( 8 by 8) with one tablespoon of the butter and put a layer of sliced apple into it. Sprinkle a little of the sugar spice mixture and bits of the dice butter over them. Cover with a layer of sliced potatoes, sprinkle them with some of the sugar spice mixture and dot with butter. Continue layer apples and potatoes as above until all are in the casserole. Sprinkle with the remaining two tablespoons of sugar. Cover and bake at 350 degrees for 40 min. or till tender. Serve hot
Thursday, November 13, 2008
My Secrect Adict; Or Maybe not so Secrect
I love chocolate. Taken that I also love cooking it's not hard for me to come up with an excuse to make a chocolate recipe. I even plan chocolate parties and chick flick's of course!
Here is one of my favorite recipes. Being myself I couldn't make the recipe as is but had to change to suit my time and tastes. Enjoy!
Brownie part
Make a brownie mix or use this recipe.
Chocolate cake mix
1 egg
1/3 cup oil
Blend all together and press into a 9x13 pan. Bake for 15-10 minutes @ 350 degrees. It's tricky to know when it's done because of the dark color. I probably could have baked them a little less.
MINT CREAM Topping: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.
I drizzled the top w/ chocolate syrup however the recipe has a yummy chocolate topping.
Original Recipe.
Chocolate Mint Dessert
Ingredients:
* 1 cup all-purpose flour
* 1 cup sugar
* 1/2 cup (1 stick) butter or margarine, softened
* 4 eggs
* 1-1/2 cups (16-oz. can) HERSHEY'S Syrup
* MINT CREAM CENTER(recipe follows)
* CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.
MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.
CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.
Here is one of my favorite recipes. Being myself I couldn't make the recipe as is but had to change to suit my time and tastes. Enjoy!
Brownie part
Make a brownie mix or use this recipe.
Chocolate cake mix
1 egg
1/3 cup oil
Blend all together and press into a 9x13 pan. Bake for 15-10 minutes @ 350 degrees. It's tricky to know when it's done because of the dark color. I probably could have baked them a little less.
MINT CREAM Topping: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.
I drizzled the top w/ chocolate syrup however the recipe has a yummy chocolate topping.
Original Recipe.
Chocolate Mint Dessert
Ingredients:
* 1 cup all-purpose flour
* 1 cup sugar
* 1/2 cup (1 stick) butter or margarine, softened
* 4 eggs
* 1-1/2 cups (16-oz. can) HERSHEY'S Syrup
* MINT CREAM CENTER(recipe follows)
* CHOCOLATE GLAZE(recipe follows)
Directions:
1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.
3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.
MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.
CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.
Wednesday, October 29, 2008
Me a Cook?
One of my favorite pastimes happens to be cooking and baking. Apparently it's not too bad because I get rave reviews. I even been promised it shall help me get a man. That I'm not so sure about.
However I'm not always the world's best cook. Sometimes my cooking is downright embarrassing. Like my attempt at making Supper the other night.
Mexican was making my month water so I put that on the menu. Doing it up right I decided to make the tacos out of fresh tortilla's. Big mistake. Perhaps I did have good intentions but that was all. When I set out to make the tortilla's they just wouldn't make themselves. Really tortilla's make themselves you just help them. Apparently they didn't know that. Less than one hour before supper as I was in the middle of failed tortillas' I realized we had no meat for the taco's. Sure beans might work but that isn't always appreciated. Sadly it was then I waved the white flag of surrender and changed the menu. Salsa, beans, corn, you name it was thrown into a casserole pan. Cornmeal, eggs, milk, cheese and a few other things made a topping. I put the whole thing in the oven and hoped for the best. Sure enough mom and dad said was delicious. I know they weren't being nice either. They ate extraordinary amounts. Although maybe their taste buds have slowly been put to sleep by all my other cooking failures.
I would love to say that was the last time but well it wasn't. More cooking failures will happen again.
However I'm not always the world's best cook. Sometimes my cooking is downright embarrassing. Like my attempt at making Supper the other night.
Mexican was making my month water so I put that on the menu. Doing it up right I decided to make the tacos out of fresh tortilla's. Big mistake. Perhaps I did have good intentions but that was all. When I set out to make the tortilla's they just wouldn't make themselves. Really tortilla's make themselves you just help them. Apparently they didn't know that. Less than one hour before supper as I was in the middle of failed tortillas' I realized we had no meat for the taco's. Sure beans might work but that isn't always appreciated. Sadly it was then I waved the white flag of surrender and changed the menu. Salsa, beans, corn, you name it was thrown into a casserole pan. Cornmeal, eggs, milk, cheese and a few other things made a topping. I put the whole thing in the oven and hoped for the best. Sure enough mom and dad said was delicious. I know they weren't being nice either. They ate extraordinary amounts. Although maybe their taste buds have slowly been put to sleep by all my other cooking failures.
I would love to say that was the last time but well it wasn't. More cooking failures will happen again.
Subscribe to:
Posts (Atom)