Perfection Pound Cake - TWD

As I noticed many of you are doing, I decided to start baking the recipes that have been done already this year. So many to choose from!!! What am I to do???!!! Since I seem to want to bake a lot lately (except for last night after that ice cream!) I decided on the Perfection Pound Cake mainly because I had all the ingredients! I decided to make it marbled. The recipe was very easy, just LOTS of mixing!

The cake tasted delicious, just a tad dry, but I would definitely make it again. It didn't take as long as the book said to bake. I used the smaller pan and it took about 70 minutes tops.

That's my cat, K.C. (Kitty Cat, original, huh?) laying in front of the oven while the bread was baking. He must be hungry!






Mixing and mixing












After marbling before putting in oven







The final product!

Jaxson's Ice Cream Parlor

Last night, our Boy Scout troop went to Jaxson's for ice cream. The restaurant has been in business for 56 years. I had never heard of it, but I will definitely go again! It has an old-fashioned feel about it and the servers wear red and white striped shirts and caps. The ice cream was awesome! But huge! OMG! I couldn't believe the size of my chocolate mint parfait. No way I could finish it! They had sundaes, ice cream on waffles, banana splits, shakes, malts, and also regular food, chicken, burgers, hot dogs, wraps.

This was the sundae my sister had with butter pecan and butterscotch.

Amber's Chocolate Suicide

TWD: Chocolate Pudding

Monday, 7/28/08:

Yes, I know, this week's recipe is Michelle of Michelle in Colorado Springs Summer Fruit Galette, and, yes, I know this is not a week where an alternate recipe can be used. But.....I decided to make the Chocolate Pudding that was chosen by Melissa of It's Melissa's Kitchen earlier this month. The Galette sounded awesome and my friend, Michele, made it already and told me it was "sinful" to use her words. I will make it another time. The Galette said it is best to be eaten the same day it's baked. Well, my daughter and her family went back to Kansas on Saturday and my son went with them for a week's visit, so I didn't have anyone to eat with me. Besides, I had all the ingredients for the pudding and it sounded yummy!

I didn't make the pudding until late - after my karate class and going to Wal-mart. So, I will have to wait until work in the morning to taste the pudding. I will share (I think!) with everyone at work. So, even though I am technically skipping this week's TWD, I decided to still bake a recipe from Dorie's cookbook and post a blog.

I found the recipe easy to follow and not too time consuming. Since there were several steps involved and different appliances to use (food processor and stove), I was finally smart and had all my ingredients measured and set out before starting. Worked out wonderfully. It was fun using the food processor again!

I was a little worried about the mixture scorching on the stove, but, whew, it didn't! It sure came close to spilling over when adding the milk to the food processor and I had some leakage out of the bottom, but it was minimal and I got it all cleaned up. Maybe, a bigger processor would not have that problem.

Since I was taking the pudding to work, I put it into a pyrex dish instead of individual dishes. The final product before sticking in fridge:

Tuesday - The pudding is awesome! I love it and so do all my co-workers! Jolanta and I both are in agreement that we would happily take the whole bowl and eat it ourselves! I added Sugar Free Cool Whip and mini chocolate chips to the top. Yum! I want more....now!

New Kitchen Toys

After a very hot karate class (the a/c was out) this evening, I decided to go to Wal-mart, which was a pleasurable experience without anyone asking me to buy him something! I bypassed the clothing...I know I had no kids and didn't try on anything!??? Well, I was sweaty from karate and didn't feel like it! I went straight to the kitchen section. I bought a few gadgets I have wanted. I bought some silicone coated wisks, a zester with an attached measurer, and a one tablespoon cookie scoop. I also bought a Rival 6 quart ice cream maker. I have wanted one for awhile now and with the upcoming ice cream TWD recipe, I decided it was time. I told my son and he was so excited and wants to try it out as soon as he gets home!



I can't wait to see Jimmy. It's been a little lonely without him here! It was real quiet on Saturday after taking everyone to the airport. I miss the noise Samantha and Austin made! Saturday went fast since I was sick with a low grade fever and slept all day. The 3rd should be here before I know it. I hope!

Ham 'n' Cheese Wedges

Again, another Quick Cooking recipe! This one is also from the Collector's Edition. I'm going through my stack of recipe magazines (about 2 feet tall) and trying to do the recipes that look good and then I will pass on the magazines on to my daughter.

I found this recipe really good, but would add more ham and cheese next time.

Ham 'N' Cheese Wedges

Source: Quick Cooking Magazine, Collector's Edition

2 cups biscuit/baking mix

2 eggs

2/3 cup milk

2 T. finely chopped onion

1 T. vegetable oil

1/2 teaspoon prepared mustard

1 1/4 cups shredded cheddar cheese, divided

1 cup cubed fully cooked ham

1 T butter, melted

2 T sesame seeds

In a mixing bowl, combine the first six ingredients; mix well. Stir in one cup cheese and the ham.

Spread in a greased 10 inch quiche dish or pie plate. Brush with butter; sprinkle with sesame seeds. Bake at 350 degrees or until set and lightly browned.

Sprinkle with remaining cheese. Bake 5-10 mintues longer or until cheese is melted. Let stand for 5 mintues before cutting. Serve warm.

Yield: 6-8 servings.

Streusel Strawberry Bars

I was asked to bring a dessert to a Boy Scout committee meeting today. I had wanted to make these bars when I saw the recipe in the "Better Homes and Gardens Favorite Bars & Cookies" book. Instead of the strawberry or raspberry preserves it called for, I used Apricot-Pineapple.

Everyone at the meeting agreed these bars are delicious. I only brought home a couple bars as leftovers. Definitely, a recipe I would make again!

Streusel Strawberry Bars
source: Better Homes and Gardens Favorite Bars & Cookies

1 cup butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
3/4 cup pecan halves, coarsely chopped
1 10-oz jar strawberry or raspberry preserves
1 recipe Powdered Sugar Icing or sifted powdered sugar

In a medium bowl beat the butter and sugar with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Add egg; beat until combined.

Beat in as much of the flour as you can with the mixer. Using a spoon, stir in any remaining flour. Stir in pecans. Set aside 1 cup of the pecan mixture for topping.

Press the remaining pecan mixture into the bottom of an ungreased 9x9x2 inch baking pan. Spread preserves over crust to within 1/2 inch of the edges. Dot with the reserved pecan mixture. Bake in a 350 degree oven about 45 minutes or until pecan topping is golden brown.

Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing or sprinkle with sifted powdered sugar. Cut into bars.

Yield: about 24 bars.

Powdered Sugar Icing:

In a small bowl, combine 1 cup sifted powdered sugar, 1 tablesppon milk and 1/4 teaspoon vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency.

Peaches 'n' Cream Pizza

I found another delicious recipe! This one is out of the January/ February 2006 "Taste of Home's Quick Cooking" magazine. Yesterday, after work, I went to my friend Sue's house. My son, daughter and her family met me there. After going out on the boat, we grilled out hamburgers, steak and brats. My daughter had made potato salad. Plus, we had baked beans. I had spotted this dessert when looking through the magazine a few days ago. Since, Sue loves peaches, I decided to make it. Any fruit topping would be good to use in this recipe.

The recipe was easy to follow and didn't take long at all. I like the crust being crescent rolls; therefore, it doesn't come out too sweet. We didn't have any leftovers!

Peaches 'n' Cream Pizza
Source: Taste of Home Quick Cooking January/February 2006

1 tube (8 oz) refrigerated crescent roll dough
1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp almond extract
1 can (21 oz) peach pie filling (or any pie filling)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 T cold butter
1/2 cup sliced almonds

Separate crescent dough into eight triangles. Press onto a greased 12-inch pizza pan; seal seams. Bake at 375 degrees for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds.

Bake for 20-25 minutes or until golden brown. Cool. Refrigerate leftovers.

Yield: 12-16 servings

Frozen Blueberry Muffins

I must be coming a "Susie Homemaker" since all I want to do is cook something! My son is hoping this will last! This morning before 9:00 a.m. I made homemade muffins and put together a lasagna for tomorrow night. My daughter and her family are coming today for a visit. I am so excited!

Back to the muffins....they are excellent! Another recipe from "A Taste of Home's Quick Cooking" magazine, Collectors Edition. Very easy. I had a hard time keeping Jimmy out of the batter!

Frozen Blueberry Muffins
source: Quick Cooking

4 c. all-purpose flour
4 t. baking powder
1/2 t. salt
1 c. butter or margarine, softened
2 c. sugar
4 eggs
1 c. milk
2 t. vanilla extract
2 c. frozen blueberries, unthawed (fresh may be used)

Topping:
2 T. sugar
1/2 t. ground nutmeg

In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups 2/3 fill. Combine sugar and nutmeg; sprinkle over muffins.

Bake at 375 degrees for 20-25 minutes. Cook in pans for 10 minutes before removing to a wire rack.

Yield: 2 dozen

My grandson, Austin, enjoying the muffins!

Tuesdays with Dorie: Cherry Rhubarb Cobbler

Today, I cooked my first Tuesdays with Dorie recipe. Amanda from Like Sprinkles on a Cupcake chose the Cherry Rhubarb Cobbler. After looking in two stores, I could not find any rhubarb so I substituted blueberries. Since I want to bake and cook more new things, I purchased my first food processor last night! I was able to use it on this recipe.

I found this recipe easy to follow. I can't say it was my favorite fruit dessert. I loved the topping part; it tasted good. The filling, in my opinion, needed more sugar. I would have loved some vanilla ice cream on top of this dessert while warm!

Peanut Butter Cookies

Here's my first blog....ever. Tonight, I felt like baking something. After looking through a couple cooking magazines, I found I had all the ingredients to make homemade peanut butter cookies. I found the recipe in the Collectors Edition 1999 "Taste of Home's Quick Cooking" magazine.

My son, Jimmy, helped out. The recipe was very simple to follow and probably some of the best cookies I ever made. They were soft on the inside and just hard enough on the outside.

Peanut Butter Cookies
Quick Cooking, Collectors Edition, 1999

1/2 c. butter or margarine, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. peanut butter
1 egg
1/2 t. vanilla
1 1/4 c. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
Additional sugar

In a mixing bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour.

Shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar.

Bake at 375 degrees for 10-12 minutes or until bottoms are lightly browned and cookies are set.

Yield: about 4 dozen.




Jimmy adding the egg into the batter.