About five years ago I bought a fancy schmancy Kitchen Aid dishwasher that had all the bells and whistles on it that anyone could ever want. We had sold some timber, so I felt it was practically free at the time, and went all out!
For the past two years I have been washing dishes by hand because that glittery object was just an attractive nuisance!
Something malfunctioned …. of course…. just after the warranty expired!
I finally broke down and bought a new one. Very simple. And it works!!!! Beautifully!!
This cake is one I have been making since back around 1970. It is rich and moist, and really satisfies a chocolate craving! I like to keep it refrigerated for additional density and fudginess.
INGREDIENTS
2 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
4 ounces unsweetened chocolate (I use cocoa, following the instructions on the cocoa can for substitution)
1/2 cup sugar (for blending with chocolate mixture)
1/2 cup buttermilk (For blending with chocolate mixture)
3/4 cup shortening
1/1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/4 cups buttermilk
INSTRUCTIONS
Sift together flour, baking powder, soda and salt.
Melt chocolate in double boiler. Add 1/2 cup sugar and1/2 cup buttermilk.
Stir until blended and set aside to cool.
In large bowl, work 3/4 cups shortening until soft. Gradually add while beating, 1 1/2 cups sugar.. Beat until light. Add eggs one at a time beating well after each.
Add 1/4 of the flour mixture, and mix thoroughly. Add chocolate mixture, and vanilla. Blend well.
Add remaining flour alternately with the 1 1/4 cups buttermilk, beating just until smooth after each addition.
Spoon batter into 3 greased and paper lined 9 inch layer pans.
Bake at 350 for approximately 30 minutes.
Cool and frost.
CHOCOLATE BUTTER CREAM FROSTING
1 cup butter or margarine 1/2 teaspoon salt 2 lbs. confectioners sugar 1/2 cup milk 4 ounces unsweetened chocolate 2 teaspoons vanilla
Combine all ingredients and beat until light and fluffy.
I have quite an extensive collection of cookbooks and recipes. some of them dating back to the 50s, but there is always room for one more.
A good Twitter friend and I were discussing recipes and he mentioned a book he had recently purchased at Cracker Barrell. I looked it up on Amazon and found a used one at a fraction of the cost of a new one. It is in perfect condition and I am very pleased with it. I can’t wait to try some of the down-to-earth, yummy sounding recipes.
I think most everyone has at least one skillet in their kitchen that they rely on when they need a non-stick surface. Over the years,numerous types have been on the market, with all of them failing after a few uses. Nothing seems to work well for long.
Until now!!!!!
(Fair warning: plug for a brand coming up)
Pioneer Woman cast aluminum cookware:
This is the review from a popular shopping source.
“Get cooking delicious homemade meals with The Pioneer Woman Prairie Signature 12-Piece Cast Aluminum Cookware Set. It has all the pots and pans needed for everyday cooking including 10-inch fry pan, two-quart saucepan with lid, five-quart Dutch oven with lid, four-quart Everyday Pan with lid, three felt protectors, nylon spoon, and slotted turner. The aluminum cookware pieces charcoal speckle design which brings a vintage, farmhouse feel to your kitchen. The nonstick interior offers easy food release and the wooden handles have a soft and comfortable grip Enjoy creating mouthwatering food with the gorgeous The Pioneer Woman Prairie Signature 12-Piece Cast Aluminum Cookware Set.
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I have several pieces and have been using them for almost a year now with NO change whatsoever! A fried egg still slides right out and even that canned corned beef hash (which usually leaves about 3/4 of the content sticking to the pan when you try to brown it) comes right out in it’s entirety!
This is a simple, easy to make dessert recipe that gets lots of use in the Vero household. Fresh strawberries, peaches, black raspberries, blackberries, etc. sooner or later make their way into the pan.
Ingredients
2 cups all-purpose flour 1 1/2 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/2 stick butter or margarine 3 to 4 cups raw fruit sweetened to taste
Instructions
Melt butter/margarine in a 9×13 pan. Mix all ingredients except fruit, together, and pour half into the pan. Add fruit and top with rest of batter. Bake at 350* for 45 minutes. Serve hot or cold with topping of your choice. (I like a scoop of a good vanilla ice cream)
Cooks note: Try substituting canned fruit for the raw fruit.
This is mine and Hubby’s favorite cookie. I make them really often.
Ingredients _______________
1 stick butter melted 1 cup granulated sugar 1/2 cup canned pumpkin (not pie filling mix) 1 large egg 1 teaspoon vanilla 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/4 teaspoon salt Pinch of ground nutmeg _____________ 1/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice
Instructions _________________
Melt butter. Cool, and add sugar. Beat well. Add egg, pumpkin and vanilla, again beating well. Add dry ingredients and mix just until well blended.
Drop heaping tablespoons of dough into sugar/spice mixture and roll into round balls coating thoroughly. Place on parchment lined cookie sheet, and flatten to about 1/2 inch thick.
Many years ago when I was a young mother with a new baby, a kind neighbor brought me a bowl of stew for dinner. It was so good, that I immediately ran over and begged her for the recipe. It has been a favorite in my family ever since.
If you try it, be sure to use all the different spices exactly as they are in the recipe to get the full benefit of it’s unique flavor.
Vero’s English Brown Stew
INGREDIENTS
2 tablespoons fat (any type) 2 pounds beef chuck, cut in large cubes 1 large onion, sliced 1 clove garlic 4 cups water 1 tablespoon salt 1 tablespoon lemon juice 1 teaspoon sugar 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/2 teaspoon paprika 2 bay leaves Pinch of allspice Carrots and Potatoes (No definite amounts given. Put in as many or few as you like) I just throw some in until it looks like enough to feed the family. A little corn starch and water (Adjust this to your liking)
INSTRUCTIONS
Heat fat in a large heavy saucepan. (I use a six quart dutch oven) Brown meat on all sides. Add water and spices. Simmer 2 hours. Add vegetables, and cook until they are tender. Add corn starch to a small amount of water and stir into the stew to thicken the juices.
My mother-in-law gave me this recipe many years ago when I was a young married. It was her favorite recipe for the fudge and it quickly became mine. I make it every year for the Christmas holidays, and many times in between.
Ingredients
4 Cups sugar 2 sticks butter or margarine 3 Tablespoons white corn syrup plus enough evaporated milk to make 1 cup 2 cups peanut butter 1 seven ounce jar marshmallow cream. 1 teaspoon vanilla
Instructions
In large heavy saucepan, melt margarine/butter. Add sugar, syrup and milk mixture, and bring to a boil, stirring constantly. Reduce heat and and cook for five minutes, stirring constantly. Remove from heat and add marshmallow cream, peanut butter and vanilla. Blend thoroughly and pour into a buttered 9″x13″ pan. Cool and cut into squares.
