Definitely not an endorsement.
Definitely not an endorsement.
Sugar & Butter (to coat spring form pan)
1 1/4 sticks butter
½ Cup Sugar (divided ¼ cups)
8 oz. Semisweet Chocolate
4 oz. Milk Chocolate
1 Tsp. Vanilla
4 Large Eggs Separated
¼ Tsp. Salt
This recipe came from the old Gourmet magazine. According to The NY Times the magazine ceased publication in 2009. So this recipe is old and The Boss has been making this chocolate wonder for years. Expect compliments because it’s that good.
“I’m going to make something light for dessert.”
“Strawberry Mousse and Forgotten Cookies.”
“You forgot what?”
“No, I’m also making cookies to go with the mousse.”
I crushed the strawberries with a potato masher. You don’t want puree. Leave some chunks. Serve with Forgotten Cookies. You’ll see.
Another recipe saved from its original pen and paper format. One down and several thousand more to go.
“Why do I always make the dessert?”
“Because you make wonderful desserts and our dinner parties would not be the same without one of your desserts.”
This cookie recipe is a recipe Grandma Beverly used to make. I don’t remember The Boss ever making this cookie. When the offspring were young there were always homemade cookies in the house. Still I’m pretty sure I never had this cookie. Until yesterday. I was forced to sample one before dinner. All I said was
“These things are dangerous!”
I learned the “forgotten” part of the cookie description is when you put the cookie sheet into the oven then turn the oven off. Set it and forget it.
Here’s what the pound cake looks like right side up out of the pan.
Here’s the recipe.
Here’s the reviews:
Tastes like a big soft sugar cookie.
I’ll have another piece please.
I found the spaghetti !!!
It needs another stick of butter.
You can butter the sides, brown in a pan, and viola…breakfast!
Trust your instincts and don’t use a dried spaghetti noodle to see if the cake is done. I used a strand of fettuccine only to break off a sizeable piece. The crowd was warned. If you find the spaghetti don’t eat it.
Thanks Rhonda wherever you are. We won’t wait another 25 years before we make this cake again.
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter
4 large eggs
3 cups sugar
1 cup buttermilk
1/2 teaspoon vanilla extract
“Why do I always have to make dessert?”
“Because you are an excellent baker and all of your desserts taste wonderful.”
“Why don’t the neighbors ask you to make appetizers instead?”
“Because your desserts are better than my appetizers.”
Sometimes it takes time to decide what to make for a neighborly get together. Pound cake sounded good so we dug out this old recipe from the box. Our first house was located on a cul-de-sac. It was and still is a great spot to raise a young family. A young family of four lived across the street and Rhonda was the source of this recipe. I’ve not changed the ingredients but the instructions have been somewhat modified.
Don’t forget the strawberries and whipped cream.
“How come when everyone gets together I have to make dessert?”
“Because you make good desserts.”
“I don’t want to make the same thing. Find a recipe that has pumpkin in it but is lighter than pumpkin pie.”
You don’t have to reinvent the wheel every time you cook. A quick internet search usually produces a number of recipes worth trying. Reader comments of course can be priceless. I picked this recipe because I thought to myself, how bad can pumpkin, cream cheese, vanilla pudding, pecans, caramel, vanilla wafers and fresh whipped cream be?
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