The day you’ve all been waiting for, right? You know, where we share our dessert recipes in anticipation of Thanksgiving!
Last week we did a side dish and bread recipe trade in the daytime café; next week we’re trading turkey and stuffing tricks and recipes.
This is a favorite recipe that I picked up when I worked at a local restaurant. Totally easy, and everybody loves it.
Makes 1 9 x 13 pan
2 large cans of pineapple
4 apples, cored and cubed
2 Tbsp lemon juice
1 cup brown sugar
2 cups flour
2 cups sugar
3 eggs
1 ½ cups butter, melted
Drain pineapple.
Core and cube apples and soak in lemon juice.
Place pineapple, apple, walnuts, and brown sugar in the bottom of the 9 x 13 pan.
Make topping: Whip eggs, add sugar, and blend.
Add flour and warm melted butter, mix completely. Spread topping over center of pan (it spreads during baking). Bake at 350 degrees for 30 minutes or until golden brown.
Portion and serve warm with vanilla ice cream.
(If you have a small family, you can cut the recipe in half and bake it in a pie plate)
And here’s a recipe I haven’t tried yet, but am planning on making for the holiday. I like the idea that I can taste more than one kind of dessert without
having to go wild on sugar, and the little phyllo shells make this easy!!
1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Preheat oven to 350°.
To prepare mashed sweet potatoes: Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.
Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
So, I’ve shown you my dessert recipes; time for you all to show me yours!
So what’s shaking (and baking) today?
As promised in an earlier cafe, here’s my mom-in-law’s recipe so have to go to Cincy to experience its wonderfulness (unless like me yours never comes close to being as good as hers).
Crust:
1 1/2 c. graham crackers crumbs
1/4 c. Confectioners Sugar
1 t. allspice
1/3 c. melted butter
Spread on bottom of 9″ springform pan, pressing some up on the sides to form a rim 1/2″ to 3/4″ high.
Filling:
2 (8 oz.) pkgs of cream cheese
2 eggs beaten lightly
2/3 c. sugar
2 t. vanilla
Topping
1 1/2 c. sour cream
4 T. sugar
2 t. vanilla
Stir cheese until soft & creamy. Add eggs, sugar, vanilla. Beat until thoroughly creamed & smooth. Pour into crust. Bake 350 for 25 min. Turn oven to 450. Remove and top with sour cream, sugar, and vanilla. Bake for 7 min. more. Cool and chill.
What’s this doing here — well, it’s a visual representation of the experience of eating Martha’s cheesecake — cool, sublime, dramatic, splendid. (Banff National Park)
Thank you! For all the running I will have to do to burn off all the cheesecake I devour because of this…
I would say “my pleasure” but if you have the cheesecake, it will be your pleasure.
Way off topic, but during our mother-and-guilt discussion the other night, I realized I was creating an image of my mother that was rather one-sided and unfair and I immediately felt guilty about it 😉 So I do want to say that she has many wonderful charms and admires (well, mostly) my independent nature to the point that she loves to tell people in very much a bragging way that “no one ever wins an argument with Andi.”
Hey, I was figuring we both were blowing minor maternal traits way out of proportion…but mother does really say she wishes she had used more guilt in child-rearing…
though I’m thinking of looking up a good crustless pumpkin pie recipe; my sister usually makes one for Thanksgiving, since my sister-in-law (brother’s wife) can’t have wheat products — with the spouse and I watching the cholesterol, I’m looking for ways to cut back.
Thinking about going back to bed for a bit — woke up at 4:30am and the spouse was in the (lone) bathroom. Dozed for a bit, woke up at 5 needing to go, and he was still in! Banged on the door, he said he’d be right out…I heard the sink door open and close. Okay, so he was reading…figures. He comes out…I go in and check to see what he was reading…and I find the FUCKING LAPTOP under the sink!!!! Wireless Internet has its drawbacks… 🙁 “I wasn’t on all that long,” he claimed — haven’t got the nerve to go over to his account and check for sure (I set up the computer, so I have administrator privileges). I was too cranky at him to go back to sleep, so got up and cruised the Internets for a bit.
Actually, should probably get him up and stirring soon, so we can put away yesterday’s laundry…
but — DAMN that’s funny!
I finally show up in an FBC again and low and behold I’m expected to share recipes… which is all well and good I suppose, but this spider don’t cook.
Woe is me. Sniff. Sigh.
Back to lurking I guess.
have got to share recipes someplace, since the Pond doesn’t seem to attract trolls — I know that trolls turn to stone in sunlight, maybe they’re afraid of water too?
🙂
This is probably the worst place for someone who just got the Riot Act read to her by the doctor…but I’ll stick it out anyway… 🙂
You can just tell us how great they all sound, and maybe add something about how they almost make you want to cook?
well that would be the logical and reasonable thing to do… but that’s never been my style, so instead I’ll let my whining stand. 🙂
they do sound good tho’, but rather than making me want to cook, they make me want to find someone to cook them for me… thanks FBC, now I’m going to have to get divorced. 😉
But it’s easy. Here are two:
Buy Snickers bar.
Open Snickers bar.
Eat Snickers bar.
Go to bakery.
Point at cake.
Buy cake.
Eat cake.
(nt)
.
~ Posted earlier :: House Leaders Postpone Vote on Budget Bill ~
House leadership dropped its plan to allow oil drilling
in the Arctic National Wildlife Refuge as part of the budget bill.
“Treason doth never prosper: what’s the reason?
For if it prosper, none dare call it treason.”
▼▼▼ READ MY DIARY
Yay! Too bad the anti-habeas corpus amendment passed, though and they have another one on the deck.
We just picked the dates for our June ’06 vacation…if the weather is wet this year we are off to Idaho and the Middle Fork of the Salmon for 6 days of whitewater. Otherwise – British Columbia for a different 6 day trip…
We’ll do a little warm-up and run at least 2 local rivers in advance. This was Upper Klamath…only 2 days. 6 days next year of the same stuff! I’m the purple dot :^)
Come on in to the boat – the water’s awesome
Looks cool! Is that person in the back really standing up to paddle in that?
He was our guide and it was a particularly bouncy rapid. In the big version of the picture he’s almost all the way out of the boat.
He’s also not paddling – he’s supposed to be steering!
It almost looks like he’s might go for a swim with the next rapid… 🙂
because they are too scary but you do whitewater rafting. Yeah, right.
I’ll go with you if I don’t have to be a mountain goat! It’s just straight down narrow paths that do me in…
Besides less distance to fall if you bounce out of the boat! ;^D
Besides less distance to fall if you bounce out of the boat
Lots more water to swallow and much bigger barf factor 😛
Smaller rapids for you and less steep cliffs for me…
We can combine them on a hiking/rafting camping trip. Lots of these trips are wilderness areas so you raft for 4 or so hours, then rest, then hike until dinner time. The only way in is by river…you’d love the hikes.
Class II & III rapids are fun, splashy and great fun. When we take friends that have never rafted we run II’s and III’s. Nothing like splashy river water on a hot day!
Middle Fork of the Salmon – Class II rapids
No rapids for me — I only do smooth water. And thus far the only extended trips I’ve done have been in a canoe (5 days on the Caney Forks River in TN, was the best trip I’ve taken) but I don’t do that anymore either — extended sitting of just about any kind kills my knees.
Yup, I’m weaseling out of the deal. But who knows maybe someday you’ll raft in the Grand Canyon and I’ll hike down to meet you.
is the current plan…we’ll see you there….
Knees willing and the river don’t rise, we have a deal.
That scene reminds me of Duelling Tubas.
has expressed interest in a hybrid mini-van for our next vehicle, so we can do some camping. I almost fell off the couch…
[No hybrid minivans yet, but Toyota may be coming out with a hybrid Sienna in about 2007, about the time we’ll be looking to replace our 1988 Camry…]
Our Big Trip next year (June) is a few days in Seattle, followed by an Alaska cruise; we hope to be at sea on his 50th birthday for the big celebration. 🙂
the Honda Element gets good gas mileage and has a very clever design that makes it easy to carry just about anything you want.
Ford has the hybrid Escape, a RAV 4 sized SUV.
Mornin’ all! I haven’t actually tried this yet but I plan to make it for Thanksgiving: (it was a recipe in a dkos troll diary)
Pumpkin Fudge Cake
Cocoa powder
1 cup butter
3 oz bittersweet or 5 oz semisweet chocolate
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3 eggs
2 cups sugar
1 3/4 cups (1 small can) pumpkin
1/4 cup coffee liqueur
powdered sugar
Oven to 350
Take 9″ tube pan, 10 cup bundt pan, or similar. Grease pan. Dust with cocoa powder
Melt butter and chocolate in double boiler or (carefully) in normal pot
Sift together flour, baking powder/soda, salt
Beat eggs and sugar until creamy.. Add chocolate, beat until blended
Mix at low speed, add flour mix and pumpkin alternatively. Mix well.
Add coffee liqueur
Pour into pan, bake for 1 hr 10-15 minutes, or until toothpick comes out clean.
Cool on rack for 45 minutes, turn out onto platter and cool completely.
Dust with powdered sugar.
Serve within one day (keep in fridge if not serving immediately)
That sounds interesting. Do you think the pumpkin is there for flavor, or will it just make the cake more fudgy and moist?
I’m so hungry…
got my attention. I’m thinking I’ll have to try this one out for sure and even better it sounds easy.
Here are two that we make pretty regularly. One is the traditional pumpkin roll that impresses the heck out of everyone and I like it better than pumpkin pie. Can’t say it’s any less fattening though.
The second one is a silly little recipe that was in my daughter’s 2nd grade cookbook about 12 years ago. I make it a lot in the summer when it’s really hot out, but it’s also good at Thanksgiving when you’ve totally overeaten (hee, not that I ever do that) but you still feel like a light dessert. Really good after all that heavy, greasy food.
Pumpkin roll
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
Filling:
1 cup powdered sugar
8 ounces cream cheese (room temperature)
4 tablespoons butter or margarine
1/2 teaspoon vanilla
Instructions:
Mix together as listed. Line 1 1/2″ by 15″ cookie sheet with waxed paper. Trim excess waxed paper to minimize smoking. Pour batter onto cookie sheet, spread evenly. Bake 12-15 minutes at 375 degrees. (May sprinkle with nuts before baking.)
Prepare linen towel heavily sprinkled with powdered sugar. After baking, turn onto towel, waxed paper side up. Remove paper and roll into towel. Cool 30-40 minutes rolled. Prepare filling while roll cools. Mix ingredients thoroughly. After roll has cooled, unroll and spread filling evenly. Re-roll and chill for several hours. Cut into slices and dust with more confectioners sugar for serving. Or serve with whipped cream. Yum.
Cool Citrus Pie
1 (6 oz.) can frozen lemon or limeade
1 pint softened vanilla ice cream
8 oz tub of Cool Whip
1 graham cracker crust
Place frozen lemon or limeade in large mixing bowl and beat for 20 seconds or so. Gradually spoon in ice cream and blend. Fold in whipped topping and blend until smooth. Freeze if necessary until mixture will mound. Spoon into pie crust and freeze until firm, about 4 hours.
optional you can add a drop or two of yellow or green food coloring if you want.
Why I am getting so hungry? They both sound great.
Maybe we need a citrus pie this weekend…
That pumpkin roll sounds good. I’m going to try that one for sure.
Good morning!
I really shouldn’t post here since I do not cook 🙁
But I have a favorite dessert which is easy to make if you can get the ingredients.
There are only three of them:
Warm up the preserve, pour a little (or a lot) of the liquor in with the preserve. Stir it up. Put 3-4 table spoons of this warm mix over a couple of scoops of the ice cream. Voila!
Sven may endorse this.
Lakka liquor (Finland)
Cloudberries, hard to get – grows on boggy grounds in northern climates.
Can we get any of that cloudberry stuff here? It sounds even better than Godiva liquer oured over ice cream.
Where is Sven, anyway?
Here in NY I know of a couple of places that carry the preserve (the gift shop in Scandinavian House on Park Ave. btw 37th and 38th is one). For all I know it is a very ‘Scandinavian’ tradition – don’t know if it is commonly used here or in Canada.
Maybe a bad recipe for Thanksgiving anyway, for us – it is part of Christmas tradition.
I have the day off today for Remembrance Day, so in honour of that I’m marking my diary, Lest we forget…. I’m happy to make it to a daytime cafe for a change!
I’m going to share the best best-tasting and a-snap-to-make apple pie recipe, given to me from my wonderful mil – my bonus mom – I just love her.
Now some might say that apple pie is not the snazziest dessert item – correct. But it is comforting and traditional, and when it is not made, someone invariably asks why not… :o)
The last time I made one, I took pictures … (Yes – that’s right. I took pictures. Before and After. And yes, that is very geeky, but my rationale is that now that the garden is d-e-a-d, I have to look elsewhere for subject matter. :o)
Apple Pie
Pastry:
For a 9 inch pie.
1 ¼ cups all purpose flour
1 tsp salt
1/3 cup cold vegetable shortening
2 tbsp cold butter
5 tbsp cold water
-Sift together the flour and salt into a large bowl.
-With a pastry cutter or 2 knives, cut in the cold shortening and butter until pea-sized pieces form.
-With a fork, mix in the water 1 tbsp at a time, until large balls form.
-Flour a pastry cloth and rolling pin. Roll out the dough until it is large enough to fit the pie plate with a 1 inch overhang. Line the pan, being careful not to handle the dough too much. Fold under the edges and crimp.
Pastry for a double-crust pie (For a 9 inch pie)
-Double the preceding recipe, and divide the dough in half. Roll out the bottom crust with a ½ inch overhang. After adding the filling, roll out the top crust with a ½ inch overhang. Fold the edges under and crimp. Vent the top.
Filling:
5 to 6 large tart apples, preferably Spy (Cortland and Northern Spy are the best baking apples)
1 tsp ground cinnamon
¼ to ½ cup brown sugar
2 tbsp lemon juice (I also add some lemon zest – about 2 tsp worth)
1 heaping tsp flour
Eggwash: 1 egg yolk, beaten with 2 tbsp milk
-Roll out one portion of pastry to fit 9 inch pie pan, leaving 1 inch pastry at edge. Preheat oven to 425°F.
-Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in bowl. Sprinkle heaping teaspoon flour evenly over pie shell. Arrange apple slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in center.
-Roll out other half of dough to fit top of pie. Brush edge of bottom crust with eggwash. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places. Brush with eggwash.
-Bake 15 minutes. Reduce oven temperature to 400°F and bake 15 minutes, then reduce to 325°F and bake 20 minutes more or until crust is golden.
Here’s the before:
Apple pie taken pre-oven, 10.22.2005 (view large)
Here’s the after:
Apple pie taken post-oven, 10.22.2005(view large)
I absolutely suck at making crust. I will not be taking any pictures if I attempt this yummy pie. Actually, maybe I should take some as an illustration of what not to do.
put my m-i-l takes the extra crust and makes these roll-ups with cinnamon and sugar just for me. They are wonderful. I keep telling her to just skip the pie and just make the roll-ups.
But this one actually worked … and it works every time.
My tricks are:
That’s off the top of my head… The key is to just do it, and then you start to get a feel for it.
That looks so delicious! And I love hearing good MIL stories…
I made an apple pie last week, with 4 or 5 different types of apples mixed together, so it wasn’t too mushy or tart or crunchy. I got more apples to do it again, so I think I’ll try your recipe this time.
(Nice pictures, BTW)
This is what she told me one day:
She rocks.
So now that cold weather is coming, can we look forward to regular installments of food porn?
Just my tacky way of saying that these are, as usual for you, gorgeous photos.
umm, yes?
I love cooking as much as I love flowers… ;o)
Tomatoes with olive oil, garlic, and my fresh basil, taken 9.20.2005
I’m taking this on faith that it is an awesome photo since it comes from Olivia…..I can’t see the pic. Boo Hoo.
Didn’t mean for Olivia’s title to have been translated into html…
How are you feeling?
Perhaps we can compile a book for Booman to sell next fall of the recipes and photos everyone takes of their creations?
I love cookbooks with photographs.
And that pie looks good enough to eat right off the screen!
This is a great idea, kb. There is precedent. I see that Big Orange is selling a troll recipe cookbook. $15, available in pdf.
And the best part of the idea — we don’t have to work on it for months yet!
part will be a trick for those of us who steal recipes to pass on and have no intention of ever trying to make them.
I guess I just post a picture of the marmot instead since he seems to have become a general purpose picture.
…that any recipe that goes into the book must have been made by at least one Boo-Tribber – and the photo is proof.
Besides, every cookbook worth its weight has photos!
to make them for us schlumps.
Think of it as a personal-growth project! Yes. That’s it. You know, like one of those personal management projects at work. Only this one is edible!
No?
Oh well…
;^)
I set myself the personal growth goal to never do any personal growth projects every again. And I am proud to say that I am in my second decade of success.
So you would say that was mark of personal growth?
Roast Marmot. He’s already eating the seasoning.
I must tell you that marmot is not amused and is sending his big brother to free your dachshund from a life of cruel enslavement.
I warned Lucy, the Dachsund, and she sniffed, tossed her ears and growled, “Tell that marmot varmit he can just get stuffed.”
Marmot varmit
Hehe!
now stuffing. Furry animal food on your brain? Lucy should be very wary, especially if she sees you with a hotdog bun.
Since she’s of German ancestry, she’ll never suspect the saurkraut and mustard.
Great Katiebird! Can you still get back to get the side-dish recipes we were talking about saving? A book of all the recipes would be super.
</Homer_voice>
Four quick and easy additions.
I love the cranberry idea <marking on my recipe>.
But…
Orange zest in the crust! Wow! I was going to put orange juice and zest in the next pie for a change (haven’t tried it yet), but in the crust… I like that a lot! Hmmm. You’ve given me ideas … putting items in the crust… Hmmm.
My MIL – the originator of the recipe – attaches the leaf cut-outs. Looks very pretty and festive.
Good morning! I took the day off and slept in. (stretching) And I just got up.
We’re going to spend the day driving around NE Kansas taking photographs. I’ve got some ideas from a driving trip we took a month ago or so, but it was totally overcast then. Luckily for us, today there isn’t a cloud in the sky.
We’re getting a slow start. Which is nice. I’m not really into rushing around.
These recipes are almost enough to make me think about having a snack!
Is anyone else going to make the coffee, or must I?
So many people have posted such beautiful landscape pictures, that I just had to get my photo in. WARNING (esp to AndiF) – very sweet!
I’ll be back with a recipe later. I have tons of dessert recipes (as evidenced on my hips), so I want to choose a really good one.
How do you get anything done, with him hanging out being cute all day?
Does this answer your question?
That is very sweet. I can just smell him now….
Oooohhh…I miss babies!
He is so adorable!
And here’s my recipe that even he will soon be able to enjoy:
1 slice whole wheat bread
Butter
Cinnamon & Sugar
Put in toaster oven. Don’t get too crisp.
It’s all in the wrist. You gotta sprinkle the sugar/cinnamon just right. And don’t forget to take the sack of giblets out.
My favorite Breakfast!
When I was a kid cinnamon toast was the one thing my Dad would make for us on my rare visits with him, a part of the ritual was to stand by the stove and count to I think it was 10, to make sure it didn’t burn and also we used brown sugar…..The mostly lovely looking thing when it was all carmelized in beautiful shades of brown and gold, not to mention tasty…
Haven’t had that in years and I must say Kansas, it is exactly as delicious as baby Andrew looks in that pic.
PS, don’t all us…er…ahemmm…’older folks’ love our babies, of course they are our babies, we own them all and want to take them all in our arms.
Mornin, everyone.
Yum, brown sugar. Must try. So this is what good cooks feel like when they trade recipes!
I went ahead and upgraded my cute meter because I realized you were not going to be able to hold Andrew’s cuteness to a manageable level.
And, of course, I was absolutely right.
Some things are a force of nature, unable to be controlled by mere mortals such as myself.
Thank you!!! I love the photos!
Him and you on the bed… then the kitchen table. 🙂
Reality! is beautiful. 🙂 xoxox
Cutie pie, of course!
Blue Ribbon for Cute Comment of Day.
Thank goodness I had a grandbaby fix on Sunday…
Soooo sweet we can skip dessert and nuzzle a baby neck instead…
That was as steady a shot as I could manage with the Twa Totos licking me. We’ve shed nearly as much green as we ever do, given the high concentration of pines and firs hereabouts. So from here till mid Spring, people visiting from most parts of the continent will find the Sound area a pleasant mild green oasis even if it is often grey.
We haven’t had much Cafe time lately. It’s the thick of Christmas season for toymaking elves like myself and Puget4. Now that she’s got one foot in halftime employment and the other in the family biz, she’s learning everything in the shop. We started with the gluing-and-screwing, then cutting and drilling, and next week it’s on to turn, turn, turning raw parts with the metal lathe. She’s doing great, and since we need to have both garage and indoor work areas for different jobs, we’re not trapped in elbow-to-elbow vicinity that would be really marriage-threatening for such a partnership.
But Puget4 ib tick today. She habb a bad code, toe she’s sleeping id. I’m cramming prophylactic vitamin C like mad and washing hands & face often.
I’ll encourage her to submit a dessert recipe or two even though we’re probably off desserts for life now. We can’t say enough about the weight-loss benefits of dropping light carbs like desserts, rice, potatoes & bread in favor of cooked & raw veggie carbs and rough cereals. It really does make the hunger pangs come later and not progress fast or far beyond a peripheral observation. That makes it much easier to take sensible portions and avoid snacking. We’ve both been able to lose visible amounts of weight.
Now for my 2nd cuppa I think I’ll have some Chinese oolong tea & stroll around the cafe.
That’s great that cutting out the carbs has worked so well for both of you. I’m back to doing that too, after sliding into some bad habits over the past year or 2.
Tell Puget4 I hope she feels bedder…Cabin the younger is home with a sinus infection today. ick.
We’ve got to sit down and talk sometime soon.
I’ve made very similar changes in my own diet & it’s changed my life as well. Maybe food control and issues can be the topic for the day tomorrow?
I also love the fact that you and Puget4 work together. mr katiebird (not his real name) and I worked within a few feet of each other for over 15 years, and we loved it.
Now that we aren’t together all day, mr katiebird has started a habit that I love. He keeps notes through the day of things he wants to talk about. Stuff from the news things he sees out the window. What he’s done. Things he’s thought about. Plans. It often takes hours to talk through the list.
We always talked about these things. But in the past all we had to do was turn around and say it.
(love the clouds)
Wow, that mr katiebird is something!
I like the idea for tomorrow, BTW.
Any healthier desserts you want to suggest? I like chocolate covered strawberries…
Chocolate dipped strawberries sound so deliciously decadent and yet this really is a very healthy indulgence. Strawberries are one of the healthiest fruits and dark chocolate has actually been proved to be healthy for the heart(unless of course you eat a ton a day and then the calorie chart would be off the wall).
This is like a freaken win/win situation for anyone who loves chocolate and can justify the high price of strawberries cause it’s so good for you.
Chocolate/Strawberry Fondue is the most elegant yet ridiculously easy and one of the healthiest deserts around-you can’t go wrong.(unless some poor benighted soul doesn’t like chocolate or strawberries but then that person is automatically considered suspect in my book).
And it took me ten gd minutues to get this posted cause I’m such a freaken bad speller.
The working together is working out amazingly well. We’re both pleased. I love working with my hands…it makes me feel like I’m being creative again.
As to the diet….yes a diet topic would be great…toward the end of the week so I can participate though. Not much time for blogging when I have to go to a “regular” job and not much alertness for it when I get home.
We are doing to very low fat and the no white carbs diet. Making it up as we go with professional and non professional advice. So far, so good. I got “the look” from my doctor….the one that says “I really mean it!” about getting my cholesterol down, down, down. Won’t be taking another lipid test till February. More on that later.
Depression-era couples I’ve known through my life, from locals to Scots and Holocausters, have stressed the importance of maintaining a working friendship. We were so lucky to have first met on friendship terms rather than to have to construct a friendship after the fact, which so many couples do who meet in other ways.
Lord knows friendship can see some very dark times when life throws its worst curveballs at us.
One thing I never expected, like many of you I imagine, that Depression-era advice in general would once again become so practical in my time.
But I’ve been around enough to see some very surprising durable marriages, so I guess it’s viva les differences!
Does she have a hot water bottle? Or an electric heating pad? That can really make a difference when you’re sick.
I hope she feel’s better soon. I’m very sorry she’s got a cold (my least favorite illness)
Hi Gooserock. Tell Puget4 we’re thinking of her, and hoping she gets well soon!
Morning All,
I’m up and around now. Gooserock let me sleep till 9:30! Wonderful! Yes, I love my heating pad. A heating pad and a nap cures just about everything. I can actually breathe better sittin up than laying down. Not very good planning on my part. It should be the opposite. Tee Hee!
Thank you all for your kind wellness wishes. Much appreciated.
Broken toof for me. Too many sweets. 🙁 Might not need the root canal though. Yeah!
I hope your tooth feels better soon. Yeah to no root canal!
Unrelated: Remember you told me to say “thanks” to old professor? Synchronicity in the universe — I ran into him as we were both going in to see “Good Night and Good Luck.” I thanked him. He remembered me. A regular love fest. Very cool.
He was happy to learn I had become an attorney, though I told him it with apologies for not becoming a professor. He said, “You can do great things with that.” Now I feel guilty I am not out suing the bad guys. Might have to become an Attorney-Activist now, instead of just a lowly activist-activist.
Anyway. Thought I’d tell you.
Join the club, only mine fell victim to an unpopped popcorn kernel. I loved to crunch ’em.
Just had a cap though, no root canal. Continue to suck them kernels – no chewing.
I confess. I eat them too. Or I did. “Old maids,” we called them when we were young.
I haven’t tried this recipe with store bought apple butter, yet, but I will next weekend. If you can find orchard fresh or homemade apple butter, it is delicious
Apple Butter Bars – makes about 3 doz
1/2 c. butter
1.5 c. all-purpose flour
1/2c. packed brown sugar
1/4 c. white sugar
1 egg
3/4 c. apple butter
1.2 teaspoon baking soda
1/2 teaspoon apple pie spice
1 c. raisins
1. c. confectioner’s sugar
1/4 teaspoon vanilla
2 tablespoons milk (I use skim milk)
That sounds great. Our local organic orchard makes apple butter, asian pear butter, and peach butter; I might have to experiment with them…I’m sure the boys will enjoy being the testers!
Peach bars, yummy.
I’m adding this one to the list as well. Thanks Toni! I’ve never used/tasted/baked with apple butter. This is the perfect recipe to change that.
Well bless your hearts, desserts surely have produced a lot more recipes than bread and casseroles.
I was noticing that too…I have a feeling next week’s edition will be a let down after the desserts…
since I don’t like turkey and never make it. Kinda indifferent toward stuffing too — I’d rather have good bread.
Maybe people can offer up some turkey alternatives — Calvin Trillin always promoted making Carbonara the traditional Thanksgiving meal.
been much for turkey, but I have a maple-brining recipe that rocks! And a good Emeril Lagasse stuffing recipe, too.
Maybe people can share some of their holiday traditions too…
I have two great bread recipes that I could have posted. Two that I make all the time, plus a new one – biscuits.
For the next diary, I have a delicious crown roast of pork with cranberry stuffing. (Another MIL tradition.)
Darn working-during-the-day!
The link is up there in my diary; go ahead and post your recipes, because I’m going to put all the links in next week’s cafe to make it easy for folks to go back and grab a recipe they want.
I’ll do that CG.
BTW, thanks for hosting these wonderful Cafes. I really appreciate your work, and the work of the others – Diane, katiebird, kansas, Manny, BrotherF, ::I hope I’m not leaving anyone out:: – who run the Cafes.
a greater good. It certainly never stops me.
Are you deaf? ROAST MARMOT.
Wonder if I could shrink it down enough to fit it on my signature line.
This thread’s getting kinda long. I think it’s time for happy hour to start.
Come on over!
Oh jeez, this place is more dangerous than I thought.
Pls, do not get me started writing recipes, I’ll be here forever.
(I’m a disaster in the kitchen, frankly–Martha Stewart’s worst nightmare waiting for the Fab Five to come and rescue my husband from the cluttered culinary catastrophe that is my kitchen!)
Anyway, I just popped in here to introduce myself. I’ve been a casual lurker for a while and just posted my first diary here, a cross-post from the reject and regurgitate roll on DKos.
And that shouldn’t be seen as diary whoring or anything, just a starkravinglunaticradical hello and apologies for not having anything better to cook up and dish out today.
Welcome to the frogpond. You got in a little late today, just as this one was closing down. Make sure to come back for a reintroduce later in one of the other cafes so that you get a proper hello.
Or join us at the new FB lounge..
Welcome!
Welcome and great first diary! Looking forward to your future writing. Paz