May you be happy, comfortable, and safe,
May your door be always open to friends,
May your kettle always be singing its welcome to you,
And to all whom you so dearly love.
Because I always misplace my recipe cards, I started this blog so I will have an extra copy of the things my family and I enjoy fixing. The pictures are all "in my head", so I don't use the camera to make the posts look fancy. Besides, it is just faster to write the recipes because I tend to be rather impatient while photos slowly load!
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Tuesday, February 22, 2011
1 cup brown sugar (firmly packed)
1 1/2 cups egg whites (10-12 eggs)
1 1/2 teaspoon cream of tartar
1 teaspoon salt
1 cup brown sugar (firmly packed)
2 teaspoon vanilla
powdered sugar for dusting
Combine cake flour and 1 cup of the brown sugar.
Beat egg whites, cream of tartar, and salt until foamy. Gradually add the other cup of brown sugar, beating well until stiff, glossy peaks form. Add vanilla and blend well.
Add flour/sugar mixture in four parts, folding after each addition.
Spoon into ungreased 10 inch tube pan. Bake at 350 degree over for 45 minutes or until done.
Invert cake to cool. Remove from the pan and dust with the powdered sugar.
This is SO delicious! We would make noodles with the egg yolks and use the egg whites for Angel Food cakes to sell at our church bazaar/bake sale.
Thursday, February 3, 2011
- 3 cups semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- salt to taste
- 1/4 cup heavy cream
- 1/4 cup raspberry flavored liqueur
- 2 cups semi-sweet chocolate chips
- Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
- In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
- In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
From a review: My first time of following the recipe, the top layer came out softer than the bottom layer and I had a hard time cutting the fudge due to this. The second time around, rather than layering, I mixed in all ingredients together, which resulted in even raspberry taste all over the fudge (rather than just on top), and even consistency which made it easier to cut.
Prep Time: 15 minutes
Total Time: 15 minutes
- 1 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp cream of tartar
- 1/4 cup hot water
- 1/2 tsp vanilla extract
- 1.5 cups whole toasted almonds
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a small saucepan, combine the water, cinnamon, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.
3. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.
4. Once the candy is at the proper temperature, remove immediately from the heat and stir in the vanilla. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar syrup. Continue to stir until the it becomes difficult to stir and the syrup turns opaque.
5. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight Ziploc bag at room temperature for several weeks.