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Below are the 20 most recent journal entries recorded in
momomom's LiveJournal:
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| Friday, September 19th, 2008 | | 10:01 am |
I love Bollywood
| | Monday, September 15th, 2008 | | 2:05 am |
| | 1:27 am |
Hot Milk Cake with Cinnamon Topping
Aunt Rene's variety
BOWL ONE
1 stick (1/4 pound) butter
1 Cup milk
heat milk and butter together
until butter is melted on low
heat or in microwave.
Set aside.
BOWL TWO
4 eggs
2 Cups sugar
2 teaspoons vanilla
Cream eggs until fluffy.
Add sugar and cream well.
Add vanilla.
Set aside.
BOWL THREE
2 Cups flour
1/4 teaspoon salt
Mix flour and salt.
Set aside.
TEE TINY BOWL FOUR
2 teaspoons baking powder
Gradually add flour mixture
into egg mixture,
THEN add baking powder.
Add milk mixture last thing.
Batter will be thin.
Bake at 350 degrees F
50 minutes in a lasagna pan
60 minutes in a bundt pan
TOPPING
1 stick butter - soft
1.5 Tablespoons cinnamon
3/4 Cup sugar
Mix in small bowl about
10 minutes before cake will
be done.
Remove cake and spread topping
on hot cake - spread well and
return to oven for 7 minutes.
Remove and cover immediately
with tin foil. | | Friday, September 12th, 2008 | | 1:02 am |
Amazing Apple Cake from http://allrecipes.com/Recipe/Amazing-Apple-Cake/Detail.aspx INGREDIENTS 1 1/4 cups white sugar 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 2 eggs 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup chopped walnuts 5 1/2 cups chopped apples DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan. Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool. Plan to serve with some whipped cream. I'm taking this for this weekend's trip ---------------- Reality after actually baking it Amazing Apple Cake adapted from http://allrecipes.com/Recipe/Amazing-Apple-Cake/Detail.aspxINGREDIENTS 1 1/4 cups white sugar 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 2 eggs 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup chopped walnuts 5 1/2 cups chopped apples DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Mix the eggs, oil and vanilla well using a standing mixer. Slowly add the dry mixed ingredients until blended well. Add the nuts and apple, mix by hand (literally using your two hands) until all of the apples are evenly coated. Pour/spoon/dump into a 9x9 inch pan. Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool. Plan to serve with some whipped cream and/or ice cream. Jo, my only changes were to use a 10.5 inch round pan and to bake 65 minutes in a convection oven. My oven, if set to convection bake at 325 drops it to 300. I just did the knife test thing every 5 to 10 minutes after 40 minutes. Also, remember the dry batter bit and hand mixing in the apples/walnuts at the end | | Thursday, September 11th, 2008 | | 9:55 pm |
Kind of gross but ... ?interesting.
Today I saw the eviscerated guts, totally intact as if surgically removed by a talented knife, and 2 feet of a rabbit. It was so strange. Yes, I should have taken a picture, didn't think of it until now.
I'd have thought a predator would have ripped the bowel a bit but it was as neat as could be and still be guts...with flies. | | 9:48 pm |
My lovely DIL is the harpist.
Dark Dissolve
| | 9:19 pm |
Would you like some? Another seed offer, Money Plant or Honesty AKA Lunaria annua: My MIL used to love this. It is a biennial plant, producing coin shaped seed pods the second year that when rubbed to remove the outer layer with the seeds leave a white papery disk that can be used as a dry accent in arrangements. http://www.choosingvoluntarysimplicity.com/money-plant-lunaria-annua/ the flowers http://www.everds.com/Money%20Plant.gif the white disks I plan to combine all the seed offers at some point and do a single mailing, more to come. Let me know with each offer if you'd like that particular plant's seeds. Don't be shy. | | Wednesday, September 10th, 2008 | | 11:32 pm |
Garlic Chives
I plan to spread my large clump of garlic chives. I love plants that are perenial food sources. Garlic chives make good greens for asian type stir frys plus they are so pretty about now...white flowers then later nice seed pods.
Speaking of seeds, I planted a bunch this spring and have a few new plants from there as well. I still think dividing this established clump will be easier.
That said, if anyone wants seeds let me know and I'll mail you some because mailing plants, well, no. | | Tuesday, September 9th, 2008 | | 8:18 am |
| | Sunday, September 7th, 2008 | | 12:32 am |
I'll take the old white guy (for VP that is).
| | Thursday, August 28th, 2008 | | 2:39 pm |
 YAY, thankyou ![[info]](http://p-stat.livejournal.com/img/userinfo.gif) cottonmanifesto for the great steal and zzinnia for teaching me how to get my thievery up on here! | | Saturday, August 23rd, 2008 | | 2:48 pm |
for a really good but not outrageous knife this guy on NPR recommends
MANUFACTURER NAME: Victorinox
ITEM #: 40520
Chef's Knife
8" Black Fibrox Chef's Knife
about $20
available online
He is of course an author:
An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives --How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro by Chad Ward
He also recommends high grit ceramic rod for steeling and of course using it regularly.
Woohoo! When I remodeled my kitchen I also bought new knifes and new pots/pans. On my son's (who really is the better cook) recommendation I only purchased a chef's and a paring knife (or 2). This is the chef's knife that I purchased after reading some reviews online. I also bought the Victorinox paring knife for about $5 each. I've been very happy with them.
My koosh knife block was the most expensive thing I purchased for the knife portion of my kitchen. There is really no need for crazy expensive kitchen knife anymore. Manufacturing changes are behind this. | | Wednesday, August 20th, 2008 | | 11:33 pm |
Edna Lewis’s Busy-Day CakeAdapted from The Taste of Country CookingVia Orangette For this cake, Miss Lewis called for 4 teaspoons of a particular single-acting baking powder called Royal Baking Powder. It is no longer being made, so I used my standard baking powder, Rumford brand, which is double-acting. (Most commercial baking powders today are.) Because I was using the double-acting type, I should have used less than Miss Lewis indicated, but, uh, I didn’t think to. (See here for information about ingredient substitutions like these.) As a result, my cake collapsed(!) in the center - as cakes with too much leavening can do - and had an especially coarse texture. I happen to love it, though, so to tell you the truth, next time, I might not change a thing. I don’t mind a cake with a crater in the middle; it’s rustic! But if you want the cake as Miss Lewis intended it, decrease the amount of baking powder to about 2 ½ teaspoons. Or make your own homemade single-acting baking powder. It’s very simple: mix / sift together 2 parts cream of tartar and 1 part baking soda. Ta da, it’s ready. You’ll use 4 teaspoons of this mixture, as Miss Lewis calls for. Any extra can be kept for weeks, or even months. Also, the original version of this recipe calls for the batter to be mixed by hand with a wooden spoon. But since I’m a little lazy, I used my stand mixer. (Come to think of it, I don’t believe I’ve ever creamed butter without a machine. I hope Miss Lewis will forgive me.) You could also use a hand-held mixer, or, if you’re a better woman than I, you could do it by hand. I imagine you might end up with an especially nice texture that way. 1 stick (8 Tbsp.) unsalted butter, at room temperature 1 1/3 cups granulated sugar 3 large eggs 2 tsp. vanilla extract 2 cups unbleached all-purpose flour 2 ½ - 4 tsp. baking powder (see headnote, above) ¼ tsp. salt 1 good pinch freshly grated nutmeg, or more ½ cup whole milk, at room temperature Preheat the oven to 375°F. Grease a 9” springform pan with butter or cooking spray. (Miss Lewis used a 10” x 10” pan, but I don’t have one. A 9” springform pan has a similar capacity.) In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. One by one, add the eggs, beating well after each addition. Add the vanilla extract, and beat to blend. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Add about ¼ of the flour mixture to the butter mixture, and beat on low speed to incorporate. Add 1/3 of the milk, and beat again. Add the remaining flour mixture in three more doses, alternating each time with a bit of milk, and beating to just combine. Do not overmix. Using a rubber spatula, scrape down the sides of the bowl and stir to incorporate any flour not yet absorbed. Scrape the batter into the prepared pan, spreading it evenly across the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This cake has a tendency to brown quickly on top, so after about 20 minutes, you might want to peek into the oven and tent the cake with aluminum foil if necessary. Serve warm. Note: This cake is pretty wonderful plain, although it’s also good with crème fraîche, and I’ll bet it would be lovely with some warm, crushed berries. | | Thursday, August 14th, 2008 | | 2:07 am |
Test
This is a test for you Mom. If you can see this you are seeing my live journal.
Love you,
Carla | | 12:15 am |
picnic desserts
Easy Lemon Poppy Seed Cake
Adding fresh lemon to the recipe for Easy Lemon Poppy Seed Cake makes all the difference.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
One 18-1/4 ounce Yellow Cake Mix
One 4-serving size Instant Lemon Pudding Mix
4 eggs
1 cup water
1/2 cup vegetable oil
4 tablespoons poppy seeds
Juice and zest of 1 lemon
Preparation:
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
Peanut Butter Cookies are some of the first cookies I ever baked, and this is the recipe I used.
Prep Time: 1 hours, 15 minutes
Cook Time: 12 minutes
Ingredients:
1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter, softened
1/4 cup shortening
1/2 cup peanut butter, plain
1 egg, beaten
1 teaspoon vanilla
1-1/4 cup flour
3/4 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preparation:
In a large bowl, cream sugars, butter, and shortening. Add peanut butter, egg, and vanilla. Mix thoroughly.
Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined.
Cover bowl and chill for 1 hour.
Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used.
Lemon Snow Bars
This is a favorite bar cookie recipe from my youth. It's even featured in the 2007 movie Nancy Drew. Nancy always has a tin with Lemon Bars in her bag. She uses them to help tame the bad guys.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
1-1/3 plus 2 tablespoons cups flour, divided
1 cup sugar, divided
1/2 cup butter, softened
2 eggs
1/4 teaspoon baking powder
juice and zest from 1 large lemon*
powdered sugar
Preparation:
Preheat oven to 350 degrees F. Lightly grease 8-inch square pan. Completely combine 1-1/3 cups flour, 1/4 cup sugar and butter. Press down into prepared pan. Bake for 15-20 minutes or until edges are brown. Combine remaining ingredients, except powdered sugar, until well mixed. Pour over crust and continue baking for 18 minutes or until set. Remove from oven and sprinkle with powdered sugar. Cool complete before cutting into 16 bars.
*Use 2 limes or 3 key limes instead of the lemon. Skip the powdered sugar. When serving top with whipped cream for a small version of a Key Lime Pie. | | Wednesday, August 6th, 2008 | | 12:18 pm |
| | 12:45 am |
last homework nag, actually a joke
I'm visiting Xie in California this summer where she is taking some summer classes. She will be a college senior this coming year. So, we want to do some tourist stuff tomorrow day time and she has reading to do before her evening class. I found myself laughing at myself after suggesting that she get her reading done tonight. The next time I see her outside of holidays will be for her college graduation. I expect she doesn't need my nagging anymore. Happily we both laughed about it...and she mocked slamed her door on me. | | Tuesday, July 29th, 2008 | | 1:37 pm |
#2 of course
| | Friday, July 25th, 2008 | | 1:21 pm |
| | Wednesday, July 16th, 2008 | | 8:42 pm |
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