CHOCOLATE CAKE IN A CUP

Do you live alone? Just sitting around,watching TV,reading this blog craving a wee bit of chocolate cake? Don't wanna make a whole cake because you know it will become a science project before you can eat it all? Try this in a coffee mug!My oldest and dearest friend Dusty sent me this "depression-Era" recipe from her "stash" of yummy,easy desserts!


Cake-in-a-Cup

4 Tablespoons cake flour (or flour)
4 Tablespoons sugar
2 Tablespoons cocoa powder

1 egg

3 Tablespoons milk
3 Tablespoons oil

splash of vanilla (optional)

Mug

Mix flour, sugar & cocoa in mug
Mix in egg
Pour in milk & oil and mix well

Mirowave on HI for 3 minutes

Wait til it stops rising and dump out onto plate.

SWEETENED CONDENSED MILK

If you enjoy pies and cakes that used Sweetened condensed milk, you know that the price has increased dramatically over the years.I trust it isn't going to come down anytime soon.
My dear friend Marsha sent me this recipe to use as a substitute for the store-bought stuff.It is quite economical to make ! I am planning on making a key-lime pie soon and I am going to try it out!

YOU NEED:

1/2 cup boiling water
3 tbls margarine
1/2 cup sugar
1/3 cup dry milk powder

measure boiling water into blender: add margarine (blend briefly)
add milk and sugar; blend 30 seconds
pour out and let stand until thickened
use immediately or refrigerate for later use!

Sweet N' Sour Chicken

This is from an International Cookbook I have had for years-If you enjoy Chinese Cooking-you will love this!

2 1/2 (appx) pounds of chicken-cut into pieces
3 tbsp olive oil
1 tsp chinese 5-spice
1 1/2 cups pinapple chunks(keep the juice)
1/2 cup water
1/3 cup vinegar
1/4 cup packed brown sugar
1 tbsp soy sauce
2 tbsp cornstarch
1 cup pineapple juice
3/4 cup thinly sliced bell pepper( I mix red and green cause it's pretty)
1/2 cup thinly sliced onion

place the chicken-chunks in a a shallow baking pan/ Brush with iol and sprinkle with the chinese 5-spice. Bake in 350 degree oven for 45 minutes

in a small saucepan combine pineapple chunks, water, and brown sugar. Stir until sugar is dissolved and bring to a boil.

combine pineapple juice and cornstartch and add to the sauce (while stirring) stir in vegetables and pour over chicken.
Continue to bake the chicken for 10 minutes longer and serve!

I usually serve this with basmati rice , but for a treat :

serve with Apple Rice:

you need:
1 1/2 cup basmati or long-grain rice
4 cups apple juice
1/4 cup chopped,pitted dates
1/4 cup toasted,sliced almonds

make you rice with apple juice (instead of water)
(bring rice and allple juice to a boil uncovered. Boil until there is no more juice on the top-remove from heat,cover and let stand for appx 15-20 minutes..
stir in dates and nuts-serve with the sweet and sour chicken......

Enjoy!!!

ST MICHAEL'S OATMEAL BREAD

My cousin Midgie has made this bread forever (to me anyway) and it is simply the best!!! I am , am always will be greastful for this recipe!!! It is sorta sweet,sorta not but it makes the BEST peanut-butter and apple sandwhiches-EVER!!!!!


For those of you who would like to make your own bread,this is a wonderful,healthy and EASY loaf! I will guarantee "If you make it-They will come"! It is simple and delightful-give it a try once and I bet you can't just bake one!

1 CUP ROLLED OATS
2 CUPS BOILING WATER
1/2 CUP MOLASSES
1 1/2 TSP SALT
1 TBS. SHORTENING
1 PKG. YEAST (SOFTENED IN 1/2 CUP WATER)
4 1/2 CUPS FLOUR

ADD BOILING WATER TO OATS(COOL)
ADD: YEAST,MOLASSES,SHORTENING AND SALT
STIR IN FLOUR
MIX WELL
LET RISE APPX 1 HOUR(DOUBLE IN SIZE)
BEAT DOWN THOROUGHLY AND DIVIDE IN HALF
PLACE IN 2 LOAF GREASED LOAF PANS
LET RISE ABOUT 40 MINS
BAKE AT 400 DEGREES FOR 1 HOUR

If you are anything like this family-stand back when you pull it out of the oven!!! There will be a mad dash to the kitchen to see who gets the Hot Heel!

SPAGHETTI PIE

Anyoneone out there like me? I NEVER estimate the correct amount of pasta when I grab a handful to cook! I have never believed those past-measure gizzy's-the inventors never met my hungry family! Some,like alot of people,I grab an extra handful(just for good measure) and add to the pot. Needless to say I ALWAYS have a ziplock bag of leftovers-not enough for a full meal,just enough to leave in the fridge to create a future science-project.....Well speghetti pie is a great way to use it up!!!

you need:
CRUST

appx 6 oz of cooked spaghetti
1/2 cup grated parmesan cheese
2 well-beaten egg

micro wave the pasta (reheat setting works fine)
add butter to hot pasta and mix well
stir in parmesan cheese and beaten egg
pat the above into a 10-inch deep-dish pie plate

FILLING:
appx 2 cups of leftover spaghetti sauce
1 6-8 OZ container of ricotta cheese
1 egg
3 tbls italian mixed dried herbs
1lb ground beef (I use bison)
1/4 cup chopped green peppers
1/4 cup chopped onion
1/2 to 3/4 cup mozzarella cheese

in a fry-pan-saute the beef,peppers and onions until the onions are transparent and the beef is browned

in a small bowl
mix well- ricotta,1 egg,herbs 1/4 cup mozzarella

using a spatula-spread a thin layer of spaghetti sause on the "crust"
then a layer of the sauteed meat mixture
then a layer of ricotta cheese mixture
cover with the rest of the sphaghetti sauce and top with mozzarella cheese

bake at 350 for 1 hour
I ahve found if I cook ahead and reheat this pie not only is easier to serve-like spaghtti sauce,it tastes even better the next day!

Banana Fritter Surprise!

I am assuming EVERYONE has either aa box of bisquick mix or a box of pancake mix somewhere in the larder! If not,your favorite pancake recipe will do just fine!
This simple sweet dessert is best prepared in advance,but finished at that "Tween" stage-you know-between a very satisfying meal and dessert.....While everyone is savoring the dinner,working through the "I'm stuffed stage and chatting amonst themselves...you can be getting the dessert!

Banana Fritter Surprise

you need:
1 deep frying pan with appx 1 cup fresh vegetable oil-heated to med-high
Note: Just before I sit down to eat dinner-I put the oil on low to "pre-heat" the oil-saves time before you start dessert)
1 banana per person (nice a frim,but fully ripe)
1 batch of pancake batter
Vanilla icecream
maple syrup

now that the oil is up to temp-peel you bananas and one at a time dip them in the pancake-batter(make sure they are completely covered in batter) the drop carefully into the heated oil-I don't put more than 2 banans at a time. Fry until just golen brown all over-remove and place on a paper towel to drain... Each batch will take 2 or 3 minutes...

When you have all the banan fritters fried- place at the bottom of each serving dish,cover with a good scoop of vanilla icecream and drizzle maple syrup on top!

Serve with a big smile on your face and that "knowing" look that a wonderful meal has been topped off with pure delight!

HASTY PUDDING

Also known as Indian Pudding-this historic dessert is rich sweetened with molasses and was origionally cooked over an open fire-stove top will do if the electricity is on!

Ingredients:

4 cups milk
2 eggs
1/2 cup molasses
3/4 cup cornmeal
1/2 cup sugar
1 tsp ginger
3/4 tsp nutmeg
1 tsp cinnamin
1 tsp salt
1 tsp vanilla

In a bowl mix together cornmeal,sugar,ginger,nutmeg,cinnamin with 2 cps of milk. Mix well.

In a medium saucepan-heat 2 cups of milk to just before it starts to boil.Stir in molasses and heat back p until the boiling point. Once gently boiling,stir in the slowly add the cornmeal mixture from above stirring all the while to prevent lmps

heat the mixture(still stirring) back to boiling to thicken

once the mixture has thickened-you will need to "temper the eggs" . In a separate bowl-beat the eggs add about 1 cup of the hot liquid (Still strring) . Once completely integrated add back to the mixtre on the stove.Cook for another minute and remove from heat. pout the whole mixture into a 9x13 pan and let cool to room temp-then refriferate.It will thicken as it cools.

I usually reheat in the oven before serving and serve with either icecream or whipped cream! (can be reheated in the microwave or serve it cold)

YUMMMMMMMMY!

WHOOPIE PIES (and an excerpt of the Whoopie-Pie War)

The whoopi Pie has been a staple dessert in our home,my Grams home and her Gram's home-I have no clue why Penn. thinks they can lay claim! But-Whatever,they are WAY TOO GOOD not to share!


Globe Staff

The whoopie pie war is on.

Pennsylvania residents are planning to hold a rally Saturday to protect their heritage and claim the whoopie pie as their own. The event is being organized by Lancaster resident Nick Martin in response to recent events in Maine, where lawmakers are seeking to designate the whoopie pie as the official treat of Maine. About 80 residents are planning to attend and support the cakey treat stuffed with a creamy filling, according to a new Facebook group "Rally to Save Our Whoopie!" (The image with this post was provided by this group.)

Related
Photos
Interesting official state foods
•Quiz How well do you know your state foods?
"I feel like I've got whoopie pies running through my veins," Martin said in a phone interview today. "We're trying to send a message to the general public and the state of Maine that this is something we claim as our heritage."
Amos Orcutt, president of the Maine Whoopie Pie Association, said he's surprised to hear about the rally and offered his apologies for starting an interstate squabble.

"I'm sorry I've upset the whole state of Pennsylvania," Orcutt said. "The Maine Whoopie Pie Association is really a very peaceful group, and we mean no harm."
Orcutt also suggested a compromise, given that the Downeasters call the confections "whoopies" and some Pennsylvania residents describe them as "gobs."
"I propose we have a negotiated settlement. Pennsylvania can have the gobs and we can have the whoopie pies," Orcutt said.
Lancaster's local paper recently urged Pennsylvania's new governor to take the whoopie pie up as one of his first causes.
The whoopie pie has also divided Mainers. Lawmakers initially proposed a bill to anoint the baked good as the state's official dessert. But some residents and legislators raised concerns over glorifying such an indulgence, given the high rate of obesity in Maine. Others felt wild blueberry pie would make a healthier alternative as the state's official dessert while staying true to Maine's roots as a top grower of wild blueberries.
A compromise emerged from the State and Local Government Committee on Monday, when lawmakers approved an amendment to make the whoopie pie the state's official treat, rather than the state's official dessert. Next, the whoopie pie will have to face a vote before the full State Legislature.

And here is the recipe that has caused all the ruckus!

1 1/2 cup sugar
1/2 cup shortening
2 1/3 cup flour
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 eggs
1/2 cup milk
1 tsp vanilla
Mix all ingredients and beat until smooth-Drop by tablesppons ful on a well greased cookie sheet and bake for appx 15 minutes at 350 degrees (or until a toothpick inserted inn the center comes out clean-cool


the FILLING

1/2 lb butter
1/2 tsp vanilla
4 cups powdered sugar
one 7 1/2 oz jar of marshmellow fluff

Mix ingredients on high until well mixed a fluffy
sppon the filling on one cake bit and top with another!!!!! If you have never had one-You are in for a real treat!

Poor Man's Kaluha!

My Mum has always had a problem with caffien and she loves Kahlua! Kahluha is LOADED with caffiene and the old recipe for Kahluha calls for resting vanilla beans for days etc....so I can up with the Parsimonius Version!

In a 12 cup drip coffee-maker"

8 scoops of coffee(high-test or decaf)
12 cups of water
let it brew

While the strong coffee is being brewed:
in a dutch oven,place 6 cups of sugar
1 good splash (at least a tbls) of vanilla Extract
add any flavoring if you desire(reasberry,almond,hazelnut,chocolate etc)
now add the brewed coffe and stir until the sugar is dissolved
simmer until reduced to half(WATCH THE POT!!!! if it gets to hot it will boil over,set off the smoke detectors and you have to explain to the Firemen that you were bootlegging and weren't paying attention)

let it cool-then add 1 fifth of vodka and a good dose of creme de cocoa
used clean jugs and bottle it all!!!!!
ENJOY!
For those who do not or can not drink alchohol,bottle the syrup and add to milk ,over ice cream,or pound cake!!!! YUM!

BUBBLE AND SQUEAK

This was messaged from my Face-Book Friend Angie~ Ya gotta love them Brits! They,by far,have the BEST Recipe Names EVER!!!


Bubble and Squeak!!

1 sm. onion, finely chopped
2 c. shredded cabbage, boiled for 15 minutes
2 c. mashed potatoes

Heat the butter in a large skillet and fry the onion over low heat for 5 minutes until softened. Add cabbage and stir over low heat for 2 minutes. Fold in the mashed potatoes until well blended with the cabbage. Press mixture lightly onto the surface of the skillet to form a large pancake. Cook for 5 minutes until the underside has browned lightly. Turn and brown on the second side for five minutes.
4 servings...

I make it also with leftover mash potato and whatever green veg that I have left over such as broccoli. I make into individual tater pancakes instead of one big one...

SPOTTED DICK

I know,I know....it sounds like I am being crass.......HA HA Fooled you! The is a lovely tradtional English Steamed Pudding! It is not too sweet ,very moist and the Custard sauce makes it just heavenly! If you can't lay your hands on currents,cranberrys works just as well! or use cranberries,raisens and currents or any combination !!!i DARE YOU TO LET YOUR GUESTS KNOW WHAT YOU ARE SERVING(with a straight face!)




SPOTTED DICK
285g (10oz) Self-Raising Flour
150g (5oz) Shredded Suet
150ml (¼ pint) Milk
110-160g (4-6oz) Currants or Raisins
85g (3oz) Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt
Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1½ to 2 hours.
Serve cut into thck slices with hot custard.
MY MOTHER'S ENGLISH CUSTARD SAUCE
2 tbsp. sugar
1 tbsp. flour
Dash of salt
1 egg yolk, well beaten
1 1/4 c. scalded milk
1/2 tsp. vanilla
Combine sugar, flour, salt and egg yolk. Add a small amount of hot milk stirring constantly. Add this to remainder of milk in a double boiler. Cook until thickened, stirring constantly, while cooking. Add vanilla. Makes 1 1/2 cups of sauce. Serve with fruits or puddings such as chocolate.

Having a taco night??? Sangria is a perfect wine to go with it!

This is so good! (from my friend Heather!!!! If she says it's good-IT IS!!!!!)

Carrabba’s Blackbery Sangria
1 1/2 liters Bisanzio Italian wine or 1 1/2 liters any other sweet red Italian wine
14 ounces cranberry juice (not cranberry cocktail)
14 ounces Monin blackberry syrup
6 ounces Tuaca Italian liqueur
blackberries, lemon slices, and orange slices

ASIAN LIME RIBS

The time is nearing for BBQ every day!!! For a change from Texas Ribs.BBQ Ribs,etc., try these tangy Asian Ribs.

For the RUB:
2 tbls. ground ginger
2 tbls kosher salt
2 tbls black pepper
1 tble ground cloves
1 tbls ground coriander

Rub on 2 racks of ribs-cover and place in refridgerater for at least 1 hour

FOR THE ASIAN-LIME SAUCE

Stir together
3 tbls ginger
2 tbls chopped garlic
3/4 cup rice vinegar
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup fresh chopped cilantro
1/3 cup lime juice
1/3 cup brown sugar
1/4 cup hoisin sauce
2 tbls dark sesame oil
1 tbls crushed red pepper flakes

Place ribs on a broiler-pan,cover tightly with foil and roast at 250 degrees for appx 2 hours(until meat ready to fall off the bone)

prepare grill to medium heat. Slather sauce on each side of the rack and grill for appx 15 minutes-turning frequently. Each flip,apply more sauce with a brush........
Serve these ribs with the remaing sauce on the side and enjoy!

CRUSTED CHICKEN

Good morning all! Sorry I missed a day! Not only was I on the fritz,so was (is) my lap-top. Having to share the keyboard with hubby! No worries, though I am back on track!
With all the concerns over the price of beef,the fat in beef,the red meat is going to kill you sooner(what isn't?), we have turned our dinners into a never-end meal of chicken this and chicken that!
this recipe has a dual funtion! You get to beat something to relieve the tension of the workday and you get a delicious meal!

Prepare your chicken breasts by placing in a plastic bag and beating the crap of of the fat end...The chickn breast should be a fairly even thickness before you continue..

Separate 2 eggs( for all you 3-stooges fans-that is whites from yolks)
2 tsp cornstarch
juice fron 1/2 lemon
set aside

combine:
1 cup dried coarse breadcrumbs (if you don't have any crumbs-tear several slices of bread into small chunks and lightly toast)
1 tbl parsley
1 tsp kosher salt
1/4 tsp ground pepper
zest of one lemon-minced (or 2 tsps ground lemon zest)

Dip the beaten chicken breasts in the egg white mixture-covering completely
now roll in the bread crumb mix to crust completely.

Saute the chicken breasts in an oven-proof shallow skillet w/ 1 tbl olive oil for about 3 minutes or until golden brown and crisp on both sides


pre-heat the oven to 450
transfer the skillet to preheated oven and finish chicken by roasting for aapx 8 to 10 minutes(depends on how thick the breasts)