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?
3 egg whites beaten
1 cup sugar
Pinch of salt
1 cup graham crackers crumbs
1 cup pecans chopped
½ tsp baking powder
Beat egg whites until stiff then add salt, sugar (slowly), and vanilla. Fold in or beat at low speed graham cracker crumbs, pecans and baking soda. Bake for 25 minutes @ 350 degrees.
Last weekend the Normal Hill Gang gathered at Barking Dog Ranch. Another Saturday, another opportunity to share good food and wine with good friends. I’m reasonably positive my lovely wife has made this pie for the gang not just once but several times. But everyone raved about the pie as if they never had it before. As promised I put this recipe on my blog.
While researching a cooking method for sirloin tip roast I opened a 1947 copyright version of Irma Bombeck’s Joy of Cooking. There are several copies in the house and this copy belonged to my mother-in-law Beverly. On the inside front cover I found this pie recipe handwritten neatly. It was the kind of place you put a recipe you don’t want to lose. We figured the recipe was probably written in the book sometime in the fifties.
So here you go. My modern day version of the inside cover of a treasured cookbook. Serve with whipped cream or vanilla ice cream. But as I write this I realize why everyone loved the pie.
It was the pumpkin ice cream. Not vanilla, nor whipped cream. Pumpkin ice cream and Good Pie. YUM.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot (3 large carrots, peeled)
1 (8-ounce) can crushed pineapple, drained well
1 C sweetened flaked coconut
1 cup chopped pecans
I wish I knew who Eddie was. My lovely wife of too many years lovingly informs me this is the only dessert I know how to make well. It’s true. Put me in charge of making dessert and you’re getting carrot cake. One day while leaving the Y I noticed a stack of bright purple colored papers. Upon closer inspection, the pieces of paper were copies of Eddie’s Carrot Sheet Cake recipe.
“I love carrot cake. Is this recipe any good?”
“Why do you think we have a stack of ’em on the counter?”
So here’s to Eddie, whoever you are. Thanks for the recipe. Without you I wouldn’t be making any desserts at all.
TIP – save the pineapple juice for marinade.
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