You may not remember, but I wrote up how to make crepes here once long ago. A kind, enthusiastic woman I met from Paris taught me and it was so easy! At least as easy as pancakes. How had I been missing this? And we have had Saturday morning crepes ever since.
Then in Alabama once, visiting my Aunt at the Mistletoe Bough, we had a cream puff emergency! (Just because you’ve never had one, don’t scoff-its a real thing!)
A group of discerning ladies having a luncheon at the Inn, expecting cream puffs for dessert and none where to be found at the stores or bakeries. Cream Puff emergency!Continue reading “Cream Puffs”→
Here is a moist and delicious cake for all seasons. And I bet you cant even tell by looking how much of the cake got left behind in the bundt pan, and had to be dug out and layered back on top and glued in place with icing. Great huh?
This was a recipe originally from Taste of Home that I found so long ago, I had it written down on a recipe card.
You know, not printed up on a computer or anything like that. Just hand written. Straight out of magazine I probably borrowed from my mom.
Its a great cake, a favorite among cake eaters, easy to whip up and-did I mention?- its got carrots so fiber, right? And pineapple! And nuts! Heck, this is practically a breakfast food, probably better for you than a bowl of cereal!
(Here is an old favorite I made again last night. Its been 7 years since the original post, so I thought I would dust it off and bring it out for a run around the internet world before retiring again.)
So, what was your first cookbook? The one you got for your wedding, or Christmas, maybe when you first moved out? Mine was a Christmas gift from my dear mother. The “Betty Crocker Cookbook” which is now missing it’s spine, is yellowed and stained with the ripply pages of a book that has had flour and egg wiped off with a wet towel. I still refer to it on occasion. Its the “new and revised” edition from 1978. (gosh, before lots of you were born!) Continue reading “Gingerbread Cake”→
That title is kind of loosie-goosie. Its more like cream cheese Cool Whip pie with a bit of strawberry.
It’s like the one I remember grandma making way back in the day, only last time I tried to remake it, I didn’t use any strawberries. I found an old recipe of hers that was just cream cheese pie, with Cool Whip and sour cream.
So I did some research and found recipes using strawberry jello. But I just ended up making my own version. Its’ easy enough and a great cool dessert for hot days in the desert.
Apparently caramel cake is a southern thang. I had been collecting recipes for this cake for a while, always a bit wistfully, waiting for an excuse to make it.
I finally tried it out for our church bake sale, selling it by the slice. It became my new BFF and I even made it myself for my birthday last November. (I couldn’t trust anyone else to get the frosting just right, don’t ya’ know.) And if I am deadnburied, feel free to make this on my birthday and remember me with fondness, while biting in to the soft caramely goodness.
Just a quick note for you cake maker out there, or cake makers to be.
Over 20 years ago, yes, I must have been an infant, I took a cake decorating class. I learned 2 things. One, that you really should use cake strips around your cake pans and 2, I dont like decorating cakes! I don’t like the mess of cleaning up all the random icing that gets stuck every darn where and can’t go down the sink, lest it clogs the drain. Of course, it is easier with disposable frosting bags, but still…
Cake strips, I’m not exactly sure thats what they are called, are strips of something that you soak in hot water, run between two fingers to get out some of the excess water, leaving it wet still and, using a safety pin, pin it around your cake pan.
So you dont get a huge dome for a cake.
Here we go-tops flat as a pancake. (Like most of us gals until we are 13, 14, 15 or so). If you look close, the strips are the same color as the pans. Now you can get them in cool colors. This set is very, very old. They still work great though. No domes crowning in the middle of my cakes! Just flat plains. This particular cake is getting ready to be made into Caramel Cake. (I will try to post this recipe for you soon. It is from a “Best of” book by Americas Test Kitchen.)
Epiphany. The Magi. Feasting. Cakes with little plastic babies in them. Or not.
We were invited to a friends home for a lovely Epiphany party a few days after Epiphany and I was in charge with bringing the kings cake.Which is fine and I looked up recipes. I just needed to make a sweet dough, use an almond filling, roll it up, etc.
Sweet home Alabama! It was my annual trek to visit my aunt in the good old town of Alexander City where she currently is innkeeper for the beautiful belle of the south, the Mistletoe Bough bed and breakfast.
This was our Christmas Eve dessert this year, little china tea cups half filled with a creamy, silky chocolate puddingish mousse. I don’t know what else to call it. Except perhaps, pot de creme! You can find it in her cookbook,”the Pioneer Woman Cooks, Food from my Frontier”.
You just need a food processor or good strong blender (think Ninja or Vita) and some cups or ramekins to pour it into.
12 oz. chocolate chips. I used semisweet
4 eggs at room temperature
2 tsp. vanilla extract
pinch of salt
8oz very hot strong coffee
and for the whipped cream to top it:
1 cup of heavy cream
2 tbsp. sugar
put the chocolate chips in the blender.
add the eggs, vanilla and salt
pulse 5-7 times or until the chips are partially pulverized
turn the blender on low and slowly add the hot coffee.This will melt the chocolate and turn it into a smooth mixture.
pour the mixture into small mason jars, tea cups, pretty wine glasses etc.
chill them for 2-3 hours. Thats it!
I know, you cant believe how easy, right?
Now for the whipped cream. I am always surprised how easy this is. I read that you should make the whipped cream right before using, as it breaks down. Hmm. I made mine Christmas eve. That was, lets see, 10 days ago and it is still doing fine. I just need something to put it on now.
Whip the cream and sugar with a hand mixer or Kitchen Aid mixer until it is whipped creamy-stiff peaks or so.
PS. Yes, I did notice that this “pot de creme” did not actually have any “creme” or cream in it. But I am ok with this. Hubby says it reminds him of Trader Joe’s Belgian Chocolate Pudding that he loves so much. It is rich, so I would pour them into smaller cups next time. Serves anywhere from 6 to 12 depending on the cups used.