How to Make Homemade Ice Cream

My Easy, Cheatin' Version

Easy Southern Peach Pie

Another delicious peach recipe ...

How to Grow A Vegetable Garden on A Budget

Question for You

Here's a question for you dear followers and fellow bloggers. This is not about food or gardening, or my usual fluff, but about blogger and blogspot in general. It's a question I've never been able to get a simple answer for.

When someone writes a comment regarding a blog post (on blogspot), is there an easier way to respond to their comment - other than having to go to their blog, find a post, and comment there? In other words, if you comment, and I comment back - you don't get my response, unless you come back to my blog. I will be the first to admit, I am not BLOGLITERATE - as much as I've done here, I don't know that much about the mechanisms of blogging.

I don't want anyone to think I'm rude if I don't answer your comments - so, please, if anyone has an answer - something so logical I've probably missed - PLEASE let me know.

Meanwhile, we're wading in over 2" of rain that fell last night - no garden pics yet this year; it's just a big, nasty jungle in the garden.

I have been baking, and selling muffins and breads at our local farmers' market on Saturdays ... and, Oh!

I almost forgot! I have retired my cupcakes (except for very special occasions, friends & family) - and I am no longer The Cupcake Garden --

BUNS & ROSES is the new (unofficial) name of my (unofficial) business - featuring flavorful quickbreads, muffins and fantasy corsages - More on the Corsages later ... but, I'm sure you'll be pleased!
All the best, have a good day!

Homemade Body Care Recipes

It's summertime, and everyone loves refreshing treats for the body, mind and soul. While some of us cannot always celebrate ourselves with a day at the spa, there are tons of homemade treatments you can try.

Recently, I came across these simple recipes. These are fun, affordable, and nicer than anything you can buy.

Body Butter:
Mix 2 oz. each of cocoa butter and shea butter with 1 oz. each of olive oil, coconut oil, jojoba oil and beeswax, along with a couple of drops of your favorite essential oil.
Melt the ingredients--preferably in a double boiler or in a microwave. Check the mixture periodically to be sure you don't overdo it. It shouldn't take too long.
Mix all ingredients while they cool using a hand mixer until they are well-blended. Peaks will form in the mixture when it is ready.
Scoop the body butter into a container for safekeeping once the mixture has thoroughly cooled. Or, fill several decorative jars to set aside as gifts.

Body Scrub
Soft brown granulated sugar
Olive oil
Pour sugar in a jar ¾ full
Top with oil
Stir

Facial Toner
Add rosemary to cider vinegar
Let sit 2 weeks

Bath Salts
Epsom salts or sea salt, or both
Baking soda
Food coloring
1 or 2 teaspoons of glycerin per jar - optional, but glycerin is an effective skin moisturizer and a nice addition
Essential oils - mandarin orange, lavender, sandlewood, and patchouli

Collect your jars, remove labels, then wash and dry thoroughly.

For most bath salts recipes you can use your choice of epsom salts or sea salt, with baking soda, if desired, or a combination of all three. One good mix is one cup of epsom salts, with 1/4 cup of sea salt, and two or three tablespoons of baking soda. A little more or less of each ingredient is fine for most bath salts. Epsom salts and sea salt are soothing for tired muscles, while both will gently soften the water for a luxurious bath experience. You could also add a tablespoon or two of finely ground regular oatmeal (not quick cooking) for silky, skin-softening water.

Fill each jar to the top with the combination of bath salts that you plan to use. Empty the salts into a mixing jar and add a drop or two of glycerin, if using. Add your choice of essential oil - how many drops you use is a personal preference, but start with two or three drops and see if you like the fragrance. The same goes for the liquid food coloring; sometimes I use quite a few drops of food color to get the strong hue that I like, but so far it hasn't stained the bath tub or anyone's skin. Remember that the color and fragrance will be much diluted in the bath water. Stir the salts vigorously until all ingredients are thoroughly combined.

A Dessert for the Birthdays

Last summer, my family came to Indiana to celebrate my uncle's big birthday. My Aunt Jeanne made a fabulous rhubarb pie, which I wrote about - several posts below. This year, we are celebrating my uncle's birthday, along with my mother's (4 days apart); she will be 87.

We're having a seafood feast, and I've offered to bring a peach pie ... Here's the thing ... I didn't MEAN to offer to bring a peach pie ... I don't know how that slipped out of my mouth ...

So, I have devised a simple dessert that will be a total experiment, and my family will be guinea pigs ... they're used to that. I will post an update with pictures after Sunday. The recipe will be a Peach Passion Fruit & Raspberry Crostata ... I'm adapting the recipe from Sandra Lee's Grape & Ricotta Crostata.

So, here goes:

Ingredients
1 refrigerated pie crust
1/2 cup of passion fruit preserves
1/2 cup of raspberry preserves or jam
1 1/2 cups of sliced (fresh or frozen) peaches
1 cup whole-milk ricotta cheese
small box of fresh raspberries
1 egg
Powdered sugar, for dusting

Directions
Preheat oven to 375 degrees Fahrenheit
Unroll the pie crust and place on a parchment-lined baking sheet.
Spread the passion fruit preserves over the pie crust leaving a 1-inch border around the edges.
Place the sliced peaches on top of the jam.
Randomly place tablespoon-sized dollops of ricotta over the filling. Fold in the edges of pie crust over the filling.
In a small bowl, beat the egg and brush over pie crust.
Randomly place the raspberries onto the crust.
Bake for 20 minutes until crust is golden and filling is puffed slightly.
Remove to a wire rack, cool 10 minutes.
When cool, dust with powdered sugar and cut into slices.

Orange Buttermilk Cupcakes Recipe | Taste of Home Recipes

Orange Buttermilk Cupcakes Recipe Taste of Home Recipes

How to Grow Asparagus: Gardener's Supply

How to Grow Asparagus: Gardener's Supply

Posted using ShareThis

Broccoli-Asiago Cheese-Ham Soup

It is hot, creamy and steamy, and feels oh, so good going down, and even better staying put. Broccoli Cheese Soup is a staple that has grown in popularity and remains one of the most comforting of all comfort foods.

This simple, rustic (how did food become "rustic") soup is very easy to prepare, and is often adopted by newly weds and people just learning to cook. Add this delicious broccoli cheese soup to your repertoire of recipes, and you will impress your in laws, the boss, friends and neighbors effortlessly.

Broccoli & Asiago Cheese Soup
1 bunch of broccoli
1 cup of milk
1 cup of heavy cream
1 cup of chicken broth
1 can of condensed cream of celery soup, plus 1 can of water
1 large block of cream cheese
3 cloves of garlic, crushed
1 cup of diced smoked ham
1 cup of Asiago cheese, shredded*
salt and pepper to taste
* 1 (additional) cup of Asiago cheese, shredded to garnish each soup bowl

Wash the broccoli carefully, removing any leaves, and coarsely chop. In a vegetable steamer or saucepan with about 1 cup of water, steam the broccoli until it is bright green and tender. Drain.

In a blender, add the broccoli, cream cheese, Asiago cheese, garlic, salt and pepper. Pulse slowly until the mixture is almost pureed.

Add the milk, cream, broth, cream of celery soup and ham. Pulse a few more times until it is smooth and creamy.

Pour the entire mixture into a large saucepan or small stockpot, and simmer for 20 minutes, stirring constantly.

Serve the soup in individual soup bowls or cups, and sprinkle a generous amount of shredded Asiago cheese on top while the soup is still piping hot. This soup is wonderful with toast points or garlic bread and a small salad.

Serves 4

Easter and Passover Blessings to Everyone!

Nearly Winner Winner Chicken Dinner

Our local newspaper recently held its annual recipe contest. Since I no longer work for them I entered this year, was a finalist, and ultimately won second place in the Main Dish category. I am sharing my winning recipe with you all - hope you enjoy it:


Caribbean Rum Chicken

1 cup brown sugar

1/2 cup chile sauce

1/2 cup Myer’s Rum*

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, crushed

1 teaspoon ground dry mustard

ground black pepper to taste



4 Boneless, skinless chicken breasts cut into strips*

½ cup butter

¼ cup olive oil

Salt & Pepper

Brown the chicken strips in the butter and oil making sure they are cooked through, but not dried out. Drain on a paper towel and set aside.
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Add the chicken pieces, coating all sides and serve warm or at room temperature.
* If you cannot get Myer's Rum, a good Dark Rum will do.

Mini Shepherd's Pies Recipe | Taste of Home Recipes

Photo by Taste of Home

Mini Shepherd's Pies Recipe Taste of Home Recipes

Fruit Butters

I know, I know - usually people make fruit butters near the end of the summer, but by now you should know - I bake to a different oven.

Fruit butter is a delicious down home delicacy. It is a rich, creamy fruit spread served at breakfast, lunch, dinner and any time you have a hankering for that fresh fruit taste.


Actually, fruit butter is not a butter at all; but a tasty topping similar to jam or jelly, spread on top of toast, biscuits, crackers, muffins, thick, rustic bread, and even as a condiment for meats.

Typically, the process of making fruit butter is merely cooking the fruit, pureeing it, and then re-cooking with or without the skin on until you have a smooth paste. Fruit butters are lightly sweetened, giving the fruit itself a more concentrated flavor.

The most common fruit butter is Apple Butter, which can be a show stopper when served with fried chicken, biscuits and honey, and all the trimmings. No longer just a country specialty from Grandma’s pantry, Apple Butter is now served in some of the most sophisticated kitchens everywhere. Other scrumptious varieties include Pear Butter, Prune Butter, Peach Butter, Apricot Butter, Orange Butter and Mango Butter.

One of fruit butter’s best traits is that it is a healthy alternative to syrups and other heavy toppings, being virtually fat free and contains very little processed sugars.

Easy Breezy Plum Butter

3 cans plums in juice (not syrup)

2 teaspoons cinnamon

1 teaspoon nutmeg

1 ½ cup sugar

Toss all ingredients in a slow cooker and cook on low for 3 to 5 hours. Check it to see when it is thick enough and transfer to an airtight container. Store in the refrigerator.

Lite Banana Butter

5 ripe bananas, peeled

3 ½ Tbsp fresh lemon juice

1 ½ cup sugar or Splenda®

1 tsp pumpkin pie spice

Chop the bananas and put in food processor. Process with lemon juice until creamy. Place the banana puree in a large saucepan and cook over medium heat, stirring in Splenda® and pumpkin pie spice. Bring to a boil, reduce heat, and simmer uncovered for 15 to 20 minutes, stirring constantly. Place in an airtight jar and refrigerate.

Lite Apple Butter

3 lbs. ripe apples (tart or sweet), cored and peeled

2 cups apple cider

½ cup Splenda®

2 tsp. apple pie spice

½ tsp. lemon juice

Slice the apples and place in a large saucepan with the apple cider. Cover and bring to a gentle boil. Lower the heat and simmer until apples are soft. Drain, reserving cider, and place in food processor. Add Splenda®, lemon juice, vinegar, and apple pie spice. Process until smooth, adding the reserved cider gradually for a smooth paste. Fill an airtight container, and store in the refrigerator.

The following recipe for Peach Butter comes from Barbara Rolek, about.com. http://easteuropeanfood.about.com/od/fruits/r/peachbutter.htm. I have tried this recipe and it using her stovetop method, and it is absolutely perfect.


Peach Butter


5 large peaches washed and pitted (no need to peel)


1/2 cup water


1 cup sugar


Preparation:


In a large saucepan, place peaches and water. Bring to a boil. Return to a simmer and cook until peaches are soft, about 20 minutes. Run the peaches through a food mill or a sieve and discard the skins. Add sugar to pulp and mix well. Now reduce the pulp by one of the following methods.


Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.


Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.


Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.


Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.


Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.


If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.


Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.

White Potato Pie

Our local newspaper has an annual cooking contest in the spring. The three times I have entered it I have won first place in my category, but never the grand prize or reserve grand prize. I did not enter it the last two years because I was employed by said paper during contest time, but did get to taste all of the final entries (well worth the exile).

This year, however, I intend to win, all in the spirit of fun, of course. Well, yeah, I could use the money too.

I'm entering in two categories; desserts and main dishes. While browsing through my data base of recipes and all of my old cookbooks, I tried to find something out of the ordinary, but still simple and delicious. One requirement of the contest is to make a dish that the average cook can prepare in her own kitchen without having to buy too many exotic ingredients. Pooh! I really was up for a challenge. However, I did find a recipe for White Potato Pie in one of my cookbooks, Sweety Pies, by Patty Pinner.

At first I thought, well that sounds pale and stale. But the recipe is quite nice, easy to make, and actually turned out to be just as good, if not more interesting, than her sister,
Sweet Potato Pie. Let me know your thoughts!

WHITE POTATO PIE

One 9-inch single pie crust (fitted into a plate, edged and crimped)
2 medium-sized white potatoes (I chose Yukon Gold)
1/4 cup (1/2 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
3 large eggs, beaten
Makes one 9-inch pie

Preheat the oven to 350 degrees Fahrenheit. Prepare the crust and set aside.

Peel the potatoes, cut into chunks, and cook in boiling water until tender; drain. In a medium-size bowl, mash the potatoes and combine with the butter, sugar, baking powder and salt until well mixed. Stir in the milk and cream, stirring until well blended.
Stir in the extracts, then the nutmeg. Add the eggs and mix well. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, about 45 minutes. Let cool completely on a wire rack. Top each slice with a scoop of lemon-flavored ice cream for added flair and extra flavor. The illustration in the cookbook showed the pie garnished with thin lemon slices.

Chocolate Cupcakes Recipe | Taste of Home Recipes

Chocolate Cupcakes Recipe Taste of Home Recipes

THE ROSE

Raw Materials Rose

02/14/10 17:03:39By: Olga Ikebanova

No rose could ever rue
The exquisite embroidery
Of sparkling drops of dew.
Riumin

Roses are dusk sisters.
They start blooming when sun is rising,
And, opening, they are laughing and crying …

Rose – one of the most beautiful and praised flowers, have been valued for centuries in many cultures, and have been cultivated and hybridized worldwide. Rose plants range in size from compact, miniature roses, to climbers that can reach 7 meters in height. Species from different parts of the world easily hybridize, which has given rise to the many types of garden roses.

The name rose comes from French, itself from Latin, rosa, which was borrowed from Greek and old Persian from the beginning.

Rose absolute is the steam-extracted (or solvent-extracted) essential oil from rose flowers (mostly from Rosa damascene and Rosa centifolia) that has been used in perfumes and skin care for centuries. Rose water, made from the rose oil, is widely used in Asian and Middle Eastern cuisine.

The French are known for their rose syrup, most commonly made from an extract of rose petals. Also tea made of rose petals is extremely delicious! I brew it for 5-10 minutes and drink in the morning without anything.

Rose hips (from Rosa canina) in country kitchens are traditionally used to make wine, vinegar, jams, syrup, and tea. They are also pressed and filtered to make rosehip syrup witch is used as a nutritional supplement. Rose hips are also used to produce rosehip seed oil, which is used in skin products and some medicinal purpose. I drop the oil in my baby’s stuffed nose.

Unfortunately most of the hybrid roses bred for exotic colours lost their scent. The species R.damascena, centifolia, sempervirens, moschata known for aromatherapy use are grown in Bulgaria, Turkey, Russia, France, Uzbekistan, Morocco, Egypt, Pakistan, India, Iran and Crimea.

Flowers are hand picked either in early morning or before the dusk and extracted the same day. Rose oil contains citronellol, phenil ethil alcohol, geraniol, nerol and stearopten waxes.

Images: Olga Ikebanova, FotoDawg, Itineranttrader
Author: Olga Ikebanova

Biologist, aromatherapist, photographer, floral designer and passionate believer in Power of Nature.

This article was published in Fragantica.com News on Sunday, February 14, 2010.

Nana's Soups

My grandparents emigrated from the island of Barbados to Toronto, Canada around 1920. Nana recalled the night of her first snow fall in Canada. Her downstairs neighbor ran upstairs excitedly and announced, “Nez, Nez, it’s snowing! Look, it’s snowing!” Thinking it was just a joke; Nana was reluctant to leave her sewing machine, muttering to herself, “How can it be snowing? I don’t hear anything?”


That first winter in Canada was brutally cold, particularly to my grandparents and their small daughter. They had never experienced anything so fierce and bitter. Nothing anyone had told them could prepare them for the frosty reality of their future in North America.

Nana quickly took charge, determined to beat this beast at its game, and she began to listen and learn, speaking with new friends and neighbors all of the tricks, tips and recipes they used to survive the cold winters and help their young families to thrive.

As much as I love stews, my family is not really big on stewed and simmered meat dishes. However, soup was an economical way to create delicious aromatic meals that were stretched from meal to meal. No one could beat my grandmother at the pleasant, mouth-watering soups she lovingly created throughout the frigid season. She raised her family on these hearty soups, and by the time I came along, she nurtured me with the same magical soups throughout the long winter months during my early childhood.

The walk home from P.S. 140 in Jamaica, Queens, was a long one back then. At least it was when you were hungry and cold, as the bitter winds, sleet and snow whipped our legs and faces with a fury. By my friends and I rounded the corner at the head of our block we literally raced to our houses without even saying goodbye. I was always assured of what awaited me. I could smell it two – even three houses away.

The wholesome, spicy smell warmed me before I even touched our gate and ran into the house only to be welcomed with swirls of fragrant steam swirling around my head. A big bowl of Nana’s soup, with some Crown Pilot Crackers was a good hot lunch that stuck with me until I returned home at the end of my school day. But more often than not, it was the supper that secured warmth and security in my little belly well into my slumber.

Nana had two special soups that have really stuck with me. Both of these were usually made after one holiday or another, because the stock was often created from leftovers. My favorite (I make it to this day) was a simple, rustic chicken soup that had consisted of a large whole stewing hen, herbs de Province tied in a little satchel, celery, and big chunks of fresh carrots, peas and potatoes. These root vegetables (she called them “ground food”) were big, thick and flavorful. You don’t see carrots as big as a baby’s arm today. The entire chicken was cooked, and it was done when the meat fell from the bones, which were left in the broth to continue to flavor and nourish the pungent soup.

The other soup was a thick, rich split pea soup simmered for hours and hours with a large ham bone, a variety of spices, and the same ground food as the chicken soup. We had no dog at the time, but I know the neighbor’s dog had many a great feast himself days later when the bone was finally presented to him as a gift.

The memories of Nana’s kitchen in Queens and her kitchen in Toronto, which I’d never been in – I just know somehow – have carried over into my own now. My family has found soothing comfort and peace slurping – yes, slurping – my chicken soup; secretly sucking the bones when I’m not looking. It has eased many a stomach ache, taken the chill off of countless frost bitten fingers, while held in a large mug; and cured dozens of flu episodes and dreary days.

There is nothing like homemade soup. Forget the canned varieties now and then. Soup is nothing to make; it’s just water, meat, vegetables and seasoning. Make it however you wish, with whatever you have on the next bitter cold winter night. You’ll find peace and comfort just from making it before you taste the hot, velvety potage.

Chilly Bones

I love my garden equally in the cold, bitter winter months. I love to go out and walk among the slushy, icy paths, overrun with evergreen weeds (that believe they've got one over on me - will deal with them in March!), bird seed and rabbit tracks. I love the serene beauty and charming elegance of the bones of my garden, cloaked in clear, glassy jewels dripping with snobby class. It tells me there is hope. Hope for Springtime ...

And sometimes I go by (in an evil moment) and kick the dirt of the two groundhogs' mounds back by the cornfield, and encourage my Rudy to root them out. His Heeler instincts tell him no; one set of fisticuffs with the nasty rodents was enough for him.

I can't wait for Spring, but I love the winter like no other.

My First Wedding

I mentioned in an earlier post that I would be making a small cake and cupcakes for a friend's wedding in Southern Illinois. Originally planned for this month, it was moved up to December 2009, and I traveled to their tiny town for a day of baking in their kitchen.

The morning wedding had a delightful brunch reception in their church basement, and they had a cute, whimsical winter holiday theme. The neat thing about this wedding was the fact that the groom is the pastor of the church, and they made it fun by using stuffed animals, and Christmas decorations - all from the dollar store! Guests were encouraged to take all the decorations home with them to decorate their own trees and tables. It was inexpensive and fun!

My cakes were interesting, to say the least. The wedding cake was tiny - that's because the bottom tier FELL ... Who the hell knew cakes still fell in this millenium? Well, mine did - they laughed - I didn't ... But we went with the top tier, which was more than enough. It was a Devil's Food cake with snow white coconut frosting. I made a simple topper from silk magnolias, poinsettias and a crystal cross - again - all from the dollar store!

I made Cranberry/Orange/Carrot Cupcakes with a Gran Marnier Topping; Devil's Food Cupcakes (to match the cake); Red Velvet Mini Bundts with Cherry and Hot Fudge Glaze; and Mini Blueberry Muffins.

I'd been collecting beautiful glass plates from the Goodwill store to build up my stock, and it made a lovely little presentation. I was pleased.

I Remember The Drum Major

I was appalled and bemused as to the apathetic mood regarding the commemoration of Martin Luther King’s birthday had become. Some local schools referred to it as a “snow day” or “holiday” (to be used if you need to make up time), or by not acknowledging it at all. I know everyone does not acknowledge, reflect nor respect the day; which is their right. But when did I become so complacent and adopt the ‘just another day’ attitude? Somewhere along the way, I also took it for granted along with so many things in our daily lives.

When did I forget the horrors my forefathers endured in order for us to be able to enjoy the simple things of life, like voting for the candidate of your choice or eating wherever we wanted? I remember the courageous actions of four African American college freshmen (the Greensboro Four) who walked into F.W. Woolworth’s in Greensboro, NC, sat at the 'Whites Only' lunch counter, and ordered food. They were refused service, but stayed until closing. The next day they returned, and were again refused, as they were the next day, and the next. However, growing numbers of sympathizers, both black and white joined in their protest and sat-in with them. By the fifth day, there were over 300 protesters jammed in and around that lunch counter. Not surprisingly, the City of Greensboro took action with more stringent segregation laws, and over 40 students were arrested and charged with trespassing. Fueling protests across the country, both blacks and whites launched massive boycotts of segregated lunch counters and stores and businesses. As expected, profits fell sharply and some businesses either gave in or closed. Finally, six months later, the same four freshmen returned to Woolworth’s and were served lunch.

These protests reached the upper east coast, and hundreds of supportive marchers began to picket Woolworth’s on 125th Street in Harlem. I was confused when my grandmother would not let me get a soda or hotdog at the Woolworth’s on Jamaica Ave. We always had before? What did those people ‘down there’ have to do with us ‘p here?’ I was seven years old, and her explanations were even more perplexing to me. What were civil rights? Who was this Dr. King? Why was this our concern?

The civil rights movement got heated, and spread far beyond the Deep South. ‘Up Here’ became a playing field for me sooner than later.

In 1963, plans were made to begin construction of Rochedale Village, the largest housing cooperative in the world, with high-rises covering over 170 acres on the site of the old Jamaica Race Track – billed as a city within a city, housing 5,860 families; supposedly a huge step in integrated housing. The property was walking distance of our home, and I still did not see what all the hype was about. Why was it on the news every night? Why was my family attending meetings; what did it have to do with us? My grandmother decided to show me firsthand. Before ground was even broken, Rochedale had created enormous racial tension in Queens. The construction company that was contracted to build the complex refused to hire Black workers.

One night my grandfather took a call from someone at the local NAACP headquarters. William Booth, a local judge, civil rights leader and friend, had been arrested along with 24 other protesters at the construction site. It was on! There were rumors that Malcolm X would attend the protest at some point. My grandmother advised I would not attend school the next day, and we were going to pay a visit to Judge Booth; not in his office, but at the picket line. What awaited us that morning was a site I will never forget. There were hundreds of people gathered at the track with signs and pamphlets. My grandmother, a forceful woman with strong presence, pushed me to the front of the group and handed me a sign. That was it; I was a full-fledged protester of a cause I did not comprehend. We walked in circles; sang and shouted. And, slowly I began to understand. At the end of the sidewalk on New York Blvd., were several bulldozers, cranes, dump trucks; so huge, I thought they were war tanks. Judge Booth had returned and urged our group to press on and keep walking, singing and chanting. I went along with it, since Nana was held her ground, and I had no other choice. But things changed drastically. Nana grabbed me by the arm and forced me to the ground. Wondering what the heck was going on; I lay there with the others. Within moments, my mood had gone from excitement to one of utter terror. The ‘tanks’ began to edge towards the crowd, now prone on the street. They rumbled and roared as they approached us. To this day, I can still smell the fuel, the smoke, the asphalt, and the nervous, sweaty police dogs inches from my face. Judge Booth said to sing, and we did, for what seemed like eternity. He said Dr. King would want us to hold fast, don’t give up - don’t get up.
Mesmerized by the sight of a towering crane with its “headache ball” swinging precariously above us, I stared up at it, awaiting my death.

Suddenly, the tanks backed off, and I managed to get Nana up and away. No more singing and marching, we high-tailed it home as fast as we could. Still frightened, yet so excited to tell everyone our tale of adventure, we were almost giddy. We talked about it for years, and it became a family joke - how Nana made me lay down in front of a crane. Maybe that’s when my attitude changed, and I too seemed to take my freedoms for granted.

When I moved to a small town in Indiana in 1967, I joined my new friends at a lunch counter at in a local drugstore uptown. I never revealed my fear and hesitance to them the first few times we had a soda after school. Perhaps I was too embarrassed to say I didn’t know if it was ‘allowed’, but soon, like everything else, I took that for granted, as well.

I never met The Drum Major of Peace, as Dr. King was called. But his legacy is indelible in my life. Does non-violent direct action still work today? Maybe; but we live in a different world, and somewhere along the way, someone felt a snow day was in order.

Gifts Galore Cupcakes Recipe | Taste of Home Recipes

HAPPY HOLIDAY, LOVES!

I know, I know, I have not been on here like I should be. Family responsibilities have whisked me away a bit, but I HAD to share this cute, cute, cute cupcake with y'all!  Enjoy and love, good health, peace and prosperity to you and yours!
Gifts Galore Cupcakes Recipe Taste of Home Recipes

Sweet Potato Pie Bourbon Cupcakes

Hello Friends,

Long time - I know, but I'm sort of back. However, I could not let this season slip through my fingers without adding this fun - and very cute - cupcake I plan to make for my family for Thanksgiving.  My mom is still ill, and now her sister is as well, so this will be a nice treat for them too!

Sweet Potato Pie Bourbon Cupcakes

Spice Cake Mix
3 Large Eggs
¼ Cup Oil
1/3 C Bourbon
¼ C Light Brown Sugar
16 oz. Canned Sweet Potatoes (candied yams is good too)
¾ C Buttermilk

Pie Crust – I don’t make a good, flaky pie crust, but a famous baking company does, and the little dough boy suggested I buy the kind that comes refrigerated and is already rolled out.

Now for the fun part – yes, the fun part comes first - tear your pie crust into pieces large enough to form ping-pong size balls, and place one in each section of a muffin tin that has been sprayed with butter flavor cooking spray. Press each ball into its muffin cup to form a small (tart-like) pie shell. It does not have to be neat – rustic is better – and easier. The shell should be fairly thin, but not transparent where you can see the tin through it. Pierce each shell once with a fork, then bake for 10 minutes in a 350 degree F oven. Do not over bake! Set aside.

Mash the sweet potatoes in a large bowl with a fork – or use your hand mixer; I don’t use one, preferring to beat my cakes by hand – kind of like “putting your foot into it,” only I don’t cook with my feet. Add eggs, and brown sugar and cream with the sweet potatoes.

In another large bowl, add the spice cake mix, oil, buttermilk and bourbon, mix well. Fold the sweet potato mixture into the cake batter.

Pour your batter into the pie shells about ¾ full. Bake an additional 20 minutes until they look like perfect bran muffins – only they aren’t bran muffins; they’re Sweet Potato Bourbon Cupcakes. Let the cupcakes cool on a rack in the pan. Once they’re cool, remove them from the pan (do not turn them out upside down on the pan because they are so moist, they will leave those cooling rack lines on them, and that’s ugly). Let them cool a bit longer.

At this point, I usually frost the cupcakes with a cheap caramel store bought frosting, but of course, it’s doctored up – with a splash (a splash to me is a tablespoon) of bourbon. Top each cupcake with a nice homemade praline.

Pralines:
1 1/4 cups of sugar
3/4 cups of brown sugar
1/2 cup of evaporated milk
4 tablespoons butter
1 tablespoon vanilla
1 1/2 cups pecans

Put sugars & milk in heavy bottom pan & cook to soft ball stage*. Take off fire & add frozen butter, vanilla ; pecans & stir until shine leaves mixture; then spoon on waxed paper.

*Soft Ball Stage: This candy temperature starts at 234°. What Soft Ball Stage means is that a small amount of syrup from the pan, dropped into chilled water forms a ball, but flattens when picked up with fingers

This picture is BEFORE icing - simply because I've eaten all 11 other cupcakes, and there's no point in icing the last one!

Spider Cupcakes Recipe | Taste of Home Recipes

Spider Cupcakes Recipe | Taste of Home Recipes

Shared via AddThis

Chocolate Ferrero Rocher Cake with Nutella Ganache

Chocolate Ferrero Rocher Cake with Nutella Ganache

Posted using ShareThis

Chocolate Merlot Cherry Cake

A good friend of mine is getting married in January. The wedding is early in the morning with a small brunch reception for close friends and family. I offered to make cupcakes several months ago, but have changed the flavors, recipes, etc. a billion times. At one point, I was going to go with muffins instead of cupcakes because of the time of day, but these guys really like the idea of cupcakes.


Bill has German ancestry, and loves Black Forest cake – he also loves, loves, loves cheesecake. His fiancée, Roxanne also loves chocolate with chocolate icing; they both are fond of coconut. I tried to come up with an idea that can incorporate all of the above, and I just overdid my thinking; planning a variety of all things they like. But then there was a breakthrough. Bill asked me the other day if there would be a small cake; something for them to cut at the reception. I hadn’t thought of it before. I’m not a cake decorator by any means, always focusing on flavor and texture. What would I do? I decided to make a bundt cake. My mother has an antique iron bundt cake pan. So, I decided to make a bundt cake in this pan, and then instead of traditional cupcakes, I would make mini bundts from the same batter.

Ultimately, I decided to make the bundt cake from everything special to this couple. It will sound complicated, but it is really a great and easy recipe. It is basically a Black Bottom cake with these changes: Dark chocolate cake blended with sparkling Blackberry Merlot and dried cherries (the Black Forest flavor); the filling is cream cheese, cinnamon, vanilla and almonds (vanilla, almonds and cinnamon are a classic blend to make aphrodisiac cookies). For a glaze I microwaved a tub of Duncan Hines Creamy Homestyle White Chocolate Frosting + 1 Tablespoon of Merlot until it was liquid. When I do the actual wedding cake; I will also sprinkle some white iridescent snow sugar and decorate with flowers in the center.

Here’s the recipe:

CHOCOLATE CHERRY MERLOT CAKE

1 box Duncan Hines Dark Chocolate Cake Mix

4 large eggs

¼ C Oil

1 C dried cherries

1 C Wild Vines Blackberry Merlot

1 C Chocolate Chocolate Chip Ice Cream (premium brand)

Soak the cherries in the wine for 30 minutes, and then mix all of the above ingredients.

Filling:

16 oz. of softened cream cheese

1 tsp cinnamon

1 tsp vanilla extract

1 egg
1/4 C blanched Slivered Almonds

1 C Sugar

1 C Chocolate Chips

Cream all of the above until smooth.

Spray bundt pan with cooking spray. Pour ½ of chocolate batter in bundt pan. Top with cream cheese mixture. Top with remaining cake batter.

Bake in pre-heated 350 degree oven for 45-50 minutes or until your tester comes out clean. Cool well before further cooling on wire rack. Do not flip over on wire rack until you are absolutely sure the cake is cool. Turn onto plate and do as you please.

I cut the cake too soon - but it had to be done ... not so bad ...

What I did wrong (I've adjusted the above recipe to reflect my updated changes) - I originally had butter or coconut oil in the filling - that's why the filling has a holey Swiss cheese look; tastes good, but looks silly). I also forgot to add my ice cream - which is my signature touch to all my cakes/cupcakes ... what was I thinking. It still tastes fab, but I'm going to have to make another updated one tomorrow ... all part of my therapy, you know.

Not MIA

Haven't felt much like blogging lately.  My mother suffered two falls in one day last week, landing her in the hospital with a broken ankle; complications developed, and she was in ICU for three days. And, now, she is in an extended care facility for rehab until further notice.  Sadly, I've noticed just over the past few days a decline in her memory and thought patterns. I have been told by the medical staff that it's a result of one of her meds, and not to worry -- but I do.

Anyway, I am in great need of therapy - and will be doing a practice cake this afternoon for a friend's upcoming wedding.  Will post later with the results; but the only hint I can give you now is that it's chocolate, merlot, cream cheese and more ... Just have to create the dang recipe first.

September Song

So, there's weirdness - as usual - going on in the garden this morning. We've had a cool, dry summer, and everyone is confused as to whether they should keep on keeping on, or pull their blankees up to their chin and snooze until Spring.

In the front yard, my Magic Fountains Delphinium, which always comes way too early and scares me - blooming from March until April - even through ice and frost (it's supposed to bloom in June/July) - has decided to make a repeat foolish appearance, sending up shoots this week, threatening to bloom any day. I warned it this morning that pulling this particular prank in the spring is one thing, but to try it now ... I don't know ... Autumn in Indiana can come swift and biting. She just shrugged, and shot another shoot up in my face. However, this is the first year I actually pruned it after it bloomed ... 'twas an after thought ...

Zinnias are only now climbing up through the wretched butter 'n eggs, and the whole yard just looks like hell! My perennial sunflowers are being their usual bully-like self ... and now Rudy is afraid to walk through the tiny paths because stray cats may jump out at him and send a flea his way.

Today, however, my Mountain Bluett was thick and lush and just showed up as if to say, "well, of course!"

And finally, my green peppers (seedlings planted in May) are only now blooming and sprouting - silly things. They're about 2" long. I'll pray for them. As always, I'm ready to give up on it all.

Maybe I can get some school kids next year to help me with the weeds and haul quik-crete back there to put on my paths ... who knows ... time for some tea and a nap.

Zucchini Falafel

This is an amazing dish that reminds me very much of my Blackeyed Pea Fritters. It's a terrific end of summer dish! Hats off to cookalmostanything!
Zucchini Falafel

How to Save Home Garden Seeds.

How to Save Home Garden Seeds.

By Request Zucchini Pie

Don't forget your zucchini!
Once again, it's that time of year when we have so much zucchini. Either we are buying it, growing it, or inheriting it from friends and neighbors ... what to do with it? By request, I've been asked to provide more veggie recipes. So, I found it on wholeliving.com -- I think this is SCRUMPTIOUS!

Serves 6


2 teaspoons olive oil
1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
1/2 cup freshly chopped dill
1/4 cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.

Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.

Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

Backseat Boogie or Wedding Night Punch

I was introduced to this fantastic cocktail just the other day. It is sparkling, refreshing and absolutely delicious. Here, at the end of the summer, it will be perfect to sip on while luxuriating in the backyard, as well as a pleasant surprise in the upcoming fall season.

1 oz Absolut® vodka

1 oz gin

1 part ginger ale

1 part Ocean Spray® cranberry juice

Pour vodka and gin over ice in a collins glass. Fill with equal parts of ginger ale and cranberry juice. Garnish with fruit, and serve.

This Morning's Gift

Today, I ventured out into the garden with my tea. This is the time of the year when the garden acts up, become belligerent and aggressive; bees hover and quarrel, trying to sneak in the back door; birds begin to argue over the thistle and coneflower seeds; and the zinnias I so diligently broadcast in the spring, barely get through the nasty Butter 'n Egg weeds I so hate and STILL can't get rid of! Weeds are everywhere, blocking my path. My favorite Queen Anne's Lace is beginning to fade, and my roses are finally deciding to wake up and give a booming encore - sometimes this performance lasts well into November. Considering how cold and damp the summer's been, I doubt if they make it through September.

But this morning, I noticed my morning glories aren't there, and in their place is a lovely Moon Flower. I planted the seeds together, hoping they would compliment each other by overlapping their morning and evening bloom times. But, it seems the Moon Flower actually beat Morning Glory at her game, and took over. This bloom is close to 4" in diameter, and stays around til almost lunch time. She's hot, and she knows it!

Tuna Veggie Macaroni Recipe | Taste of Home Recipes

Tuna Veggie Macaroni Recipe | Taste of Home Recipes

Shared via AddThis

Lemon Drop Bread

Gracious, gracious, good gracious! I have to try this soon - Already bought the lemon drops at the dollar store!

Lemon Drop Bread

Shared via AddThis

Easy Tomato Basil Bisque

Another soup, and it's still August? Sure. Tomato Basil Bisque is the perfect soup to have on a warm, hot or chilly day - all of which we here in Indiana are experiencing this August. With the weather being so unpredictable this year, this soup offers us some comfort. It's refreshing, light, and very, very tasty. Perfect with a salad and sourdough bread with pesto!

3 cups peeled, seeded, and coarsely chopped tomatoes
1 cup vegetable broth or chicken broth
1 8-ounce can tomato sauce
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

1. In blender container combine tomatoes, vegetable or chicken broth, and tomato sauce. Cover and blend until smooth. Stir in basil. Cover and refrigerate until ready to serve. Makes 4 side-dish servings.

This recipe is from Better Homes & Gardens

My Greek Chicken Soup

This is a delicious and savory dish that is both warm and wholesome; it's a great soup to serve to company as a main dish with some nice cheesy bread - a soothing comfort food with a kick!

I love chicken soup, and it is a hearty staple in my home. My grandmother used to make a chicken soup that had every vegetable and flavor imaginable all in one pot. She even left the bones in the soup, as most of the good flavor and nutrients came from the marrow. This soup is warm and satisfying any time of the year

Greek Chicken Soup

1/4 c olive oil
1/4 tsp celery salt
2 tbsps sambuca liqueur
2 quarts chicken broth
2 medium carrots, sliced
½ cabbage shredded
Juice of 1 lemon
2 tsp sliced fresh garlic
8-10 tbsps crumbled feta cheese (optional)
2 dashes hot pepper sauce
3 c washed & sliced fresh spinach
1/4 tsp white pepper
2 c shredded cooked chicken
2 c cooked wild rice
2 large Vidalia onions, sliced
1/2 cup sliced celery
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tsp crushed peppercorns

In a large saucepan, sauté the carrots, cabbage, celery, onion, green and red bell peppers and garlic in oil over medium heat or flame until vegetables are tender.

Add the Sambuca and lemon juice, then sauté about five minutes. Add the broth, chicken, peppercorns, hot pepper sauce, white pepper, celery salt & spinach. Simmer for 20 minutes before adding the cooked rice. Once you have 'bowled' everything up, you can garnish each bowl with a tablespoon of cheese.

Winter Sowing - My Secret Passion

Several years ago, I discovered a process called winter sowing, wherein you actually plant seeds (winter soltice is a popular day), outside in the snow, in little containers - anything from milk jugs, foil carry out containers, margarine tubs, etc., and you get the most incredible strong, sturdy and lush plants in the Spring. The thing is, like anything in nature, it is hit and miss; sometimes they work, often they do not. Most of my rugosa roses were sown this way, as were a lot of my perennials.

That darn Butter n' Eggs is still strangling everything in my old rose bed, and I'm ticked off about that ... sorry to vent

Anyway, click on the link above, and it tells how to do this. You can also do some vegetables this way.

The thing is, you save tons of money on plants - no need to pay for seedlings/plants; this helps relieve your mid-winter gardening itch; and in the Spring, you're ahead of the game.

Whatever you do, DO NOT BRING THESE CONTAINERS INSIDE, REGARDLESS HOW COLD, HOW MUCH SNOW, HOW MUCH ICE OR WIND YOU GET! The process is a hardening off thingee - my technical term - but, you will be amazed at the results. Rule of thumb; perennials true to your zone will work; annuals that reseed in your area will work. Annuals, are often not sown until the end of Feb. or early March.

The photo above is NOT mine, it belongs to Kasmira, of cinticapecod.blogspot.com/2007_03_01_archive.html Please check out her Cincinnati-Cape Cod Blog - It's delightful!

Fuzzy Navel Shotcakes

Went to a party last night for a small group of friends, about 375 of us, and made little 'shotcakes' ... Once again, I forgot to take pictures!!!

Fuzzy Navel Shotcakes

1 Box Duncan Hines Yellow Cake Mix
3 Jumbo Eggs
1/4 C Oil
Substitute Tampico Peach Punch for Water (per measurements on box)
1/4 C Peach Tree Schnapps
1 Pkg. Orange Jello (any cheap-azz brand will do)
1 Tub Blended Peach Yogurt

Combine all ingredients and pour into paper lined muffin tins (mini size for shots). Bake at 350 degrees for - here's the crazy part - about 10-12 minutes for shot size - you'll have to check it, and because there's so much stuff in here, the toothpick test may deceive you. Trial and Error here - sorry.

While still hot out of the oven, pierce the tops of each cake with a sharp knife. Top with Glaze (make the glaze while they are baking).

Glaze = 1 Jar Orange Marmalade & 1/4 C Peach Tree Schnapps

Then let the cupcakes cool on a rack. Once they are cool you add the icing. Icing? Yes, icing - I omitted the icing yesterday because of the dampness and humidity; didn't think they'd hold up well outdoors, so I just left stopped with the glaze.

Icing:

1/2 lb Butter
10 level Tablespoon Crisco
1 can Eagle Brand Milk*
1 cup Powdered Sugar
1/2 teaspoon Peach Tree Schnapps

Butter should be room temp.
Beat Butter and Crisco together until creamy (Do NOT use butter flavored Crisco)
Add the Eagle Brand Milk, beat on high till creamy.
Add Powdered Sugar and Schnapps, beat 3 more minutes

Dump into a strong ziplock back and cut a tiny corner off one end. Squeeze to pipe a circular pattern on cupcake, leaving a tiny bit of glaze peeking in the center.

*Just a note, if any recipe calls for Eagle Brand Milk, it's not an advertisement; there's a reason, and I don't know what it is, but some recipes, i.e., NY Cheesecake, etc., will not come out right unless you use Eagle Brand - go figure.

(Keep in mind; I tweak all my recipes, and rarely do them the same way twice) Depending on your oven, you may have to experiment with cooking times because the tiny cupcakes do NOT bake the same way as the standard size; which, I believe would serve this particular cupcake better. The concentration of sugar from the cake and the liqueur may be a bit much for everyone's tastes. Enjoy Y'all ...

A Mid-August Friday in the Garden

What's winding down? Everything - But wonder of wonders, my early blooming (spring) Delphinium Magic Fountains are coming back again!
But, today, I found blue petunias, Casa Blanca Lilies and Seafoam Roses with Queen Anne's Lace; I expect all of these to hang around until the first serious frost comes to town.

Easy Summer Pies

These are my favorite (easy) SUMMER PIES!

Topless Blueberry/Blackberry Pie
3/4 cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
2 cups fresh blueberries
2 cups fresh blackberries
1 tablespoon butter
1 (9 inch) pie crust, baked

In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of mixed berries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
Add butter and let cool about 5 minutes. Stir in remaining berries.
Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Easy Limeade Pie
1 (6 ounce) can frozen limeade concentrate
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) frozen container nondairy whipped topping (Cool Whip, etc.), thawed
1 graham cracker crust

Mix limeade (may substitute lemonade concentrate) and sweetened condensed (not evaporated) milk in a large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Place in freezer 2 to 3 hours
This is a really cool pie for hot summer months; not the same as a Key Lime pie, but so refreshing!

Fried Chicken Like You Know Who's

Do you ever get a taste for something that you just have to have? I mean, like in the middle of the night? Let me clarify; you just have to have it, in the middle of the night, and you don't live in an area where everything or anything is open late? The other night I wanted some fried chicken; not deli chicken, and certainly not my fried chicken; I've never been able to master that. I ended up doing oven fried, which was okay, and definitely healthier. The truth is, I had a jones for some KFC. No such luck at 2 a.m. In my town, no such luck after 8:45 p.m.

The other morning, while on my usual walk through the web, I googled fried chicken recipes, and low and behold, on Cooks.com, I found the following recipe for fried chicken that tastes just like KFC - So it says. I have not tried it yet. Remember, I'm not a good chicken frier.

Why don't you try it, and get back to me with your results?

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning or pinch ground sage
1 tbsp. freshly chopped parsley
2 large cloves garlic, pressed
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
additional flour for separate pre-coating
5-6 cups non-hydrogenated Crisco or peanut oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a regular deep fryer.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tablespoon Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice-versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375°F, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
Cooks Tip: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Submitted by: CM

Worst car never - AMC Pacer

Worst car never - AMC Pacer

Posted using ShareThis

Fresh Raspberry Cream Cake Recipe @ CDKitchen.com :: it's what's cooking online!

Fresh Raspberry Cream Cake Recipe @ CDKitchen.com :: it's what's cooking online!

Shared via AddThis

Lady & Lord Baltimore Cakes

Southern weddings were not complete without the gracefully elegant Lady Baltimore Cake, and the Lord Baltimore Cake (possibly for the groom?) There is a history behind both cakes, simply click on the title above for the link. These old classics still reign today!

LADY BALTIMORE CAKE
1 cup butter, softened
1 1/4 cups white sugar
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
6 egg whites
1/2 cup white sugar

Lady Baltimore Frosting
1/2 cup raisins, coarsely chopped
1/3 cup chopped pecans
1/3 cup chopped candied cherries
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer pans.
In a large bowl, cream butter or margarine, 1 1/4 cups sugar and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy.
Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour.
Using clean beaters, beat egg whites in mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans.
Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool.
To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry all together. Use as filling to spread between layers. Spread remaining frosting on tops and sides of cake.

LORD BALTIMORE CAKE
2 3/4 cups cake flour
1 tablespoon baking powder
1 1/4 teaspoons salt
2/3 cup butter, softened
2 cups white sugar
7 egg yolks
1 1/4 cups milk
2 teaspoons vanilla extract
1/2 cup crushed macaroon cookies
1/2 cup chopped pecans
1/4 cup chopped blanched almonds
12 candied cherries, quartered
2 teaspoons lemon juice
1 teaspoon orange zest

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
Make Seven Minute Frosting. Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

Seven Minute Frosting
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch
Recipes from http://www.Allrecipes.com