Corn Bisque

I'd like to give credit where credit is do. But this is another one of those recipes that I torn out of a magazine many years ago. And unfortunately, there was no name on the page.

The picture on my magazine page shows a bowl of pretty yellow soup. I followed the recipe to the letter. So why then does my soup look so down right pale? A little detective work was needed to figure out this mystery. I've watched enough CSI to know that the answer lies in the trash. Two minutes later I am up to my armpits in onion peels, egg shells, and something green and fuzzy. How the heck did that wrapping from the tube of corn migrate to the bottom of the trash can? Anyway, I wiped off some of the fuzzy green stuff so that I could read the label. Lo and behold, it seems that the frozen creamed corn that I used was made with white corn, not the normal yellow. I suppose I could have been sneaky and doctored up my soup with food coloring. Y'all wouldn't have been the wiser. But when life gives you lemons, or in this case, white corn, you just change the name of the recipe. So this recipe will be forever known as White Corn Bisque. Aside from the color difference, this soup was outstanding! By all means give this recipe a try. It was fast to prepare and it made enough for an army of grumpy old men. The only thing I didn't do was puree it. Pap said he still has all his teeth and is not quite ready for baby food.

Ingredients:
1/4 cup olive oil
2 cups finely chopped onion
1 & 1/2 cups finely chopped celery
4 teaspoons minced garlic
6 tablespoons all-purpose flour
6 cups chicken broth
6 tablespoons sherry
8 cups frozen cream-style corn
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream

Directions:
1. In a Dutch oven over medium-high heat, heat olive oil. Saute onion and celery 4 to 5 minutes, or until tender. Add garlic, and saute 1 to 2 minutes. Add flour, and cook 3 minutes, stirring constantly.

2. Whisking constantly, gradually add chicken broth. Bring to a boil. Add sherry, and cook 5 minutes. Reduce heat to medium-low. Add corn, salt, and pepper.

3. Puree in batches in container of blender. Return to heat, and add cream; simmer 1 minute.

Banana Brulee Spoonfuls

What a wonderful and delicious presentation. I was very fortunate to discover this recipe in Gale Gand's Just A Bite cookbook. For this creamy, crackly mouthful, the spoon itself is the serving dish and I chose to use a ceramic Chinese soup spoon. The simple vanilla custard fills the spoon, and the custard is topped with a slice of banana, and a sprinkling of coarse sugar. Melt the top and you have a cold-hot-crisp-creamy bite of heaven.

Ingredients:
1 cup heavy cream
1/3 cup half-and-half
1/4 vanilla bean, split lengthwise, or 1/8 teaspoon pure vanilla extract
4 egg yolks
1/4 cup granulated sugar
1 banana
1/4 cup coarse sugar, raw sugar, or demerara sugar

Directions:

Preheat the oven to 300 degrees.

Heat the cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes.

Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean. (A 9-inch square baking dish, preferably not aluminum)

Place the pan in a hot-water bath. Bake in the center of the oven until the custard is set but not too firm. (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover the custard with plastic wrap, making sure the plastic does not tough the surface.

Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with small spatula or a butter knife. Keep cold.

Right before serving, thinly slice the banana (about 1/8-inch thick). Heat a broiler to very hot (or fire up your kitchen torch). Top each spoonful of custard with a slice of banana, lightly pressing it into the custard. Sprinkle the entire surface with a layer of coarse sugar and place each spoon on baking sheet. Broil or torch the spoons until the sugar is melted and well browned, about 1 minutes. Let the spoonfuls cool for 1 minute before serving.

Chocolate Cheese Fudge

Tomorrow is the last Freaky Friday recipe. Pap has officially retired and tomorrow is his farewell luncheon. I have been invited to attend. I figured we would be gone most of the day so I thought I would go ahead and post today.

With this particular recipe, I think I saved the best for last or should I say the wackiest for last. In fact this recipe was so weird that I was half tempted to not even try it. Let's face it, not many fudge recipes call for using Velveeta cheese as one of the ingredients. But I figured if Paula Deen thought it was yummy how bad could it be. I stumbled upon this recipe in her cookbook, Christmas With Paula Deen.

Pap was my guinea pig for this dessert. He was unaware of the strange ingredient so I was really curious about his opinion. I watched with bated breath as he took his first bite. So far so good, he didn't spit it out or even start gagging. "Mmmm" he said and then took another bite. Okay, now I figured it was safe for me to take a nibble. I must say that it was pretty darn good. Certainly worth making a batch.

Ingredients:

1/2 pound Velveeta cheese, sliced

1 cup (2 sticks) butter

1 teaspoon vanilla extract

1 cup chopped nuts

2 (16 ounce) packages confectioners' sugar

1/2 cup cocoa

Directions:

1. Spray lightly the bottom of a 9-inch square baking pan with vegetable oil cooking spray.

2. Over medium heat, in a saucepan, melt the cheese and butter together, stirring constantly until smooth. Remove from the heat. Add the vanilla and nuts.

3. In a large bowl, sift together the sugar and cocoa. Pour the cheese mixture into the sugar-cocoa mixture, stirring until completely mixed. The candy will be very stiff. I have found it easier to do the final mixing with my hands.

4. Using your hands, remove the candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe (which you must use), I like to pat the the top of the candy with a paper towel to remove excess oil. At this point, you may want to refrigerate it until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into 36 squares.

Black Berry Wine Pound Cake

This moist delicious dessert reminds me of the song from the sixties, "Spill the Wine." The lyrics played over in my head while I was measuring, pouring, and mixing this cake. My flower child days are long over. But I still have a great fondness for cheap wine. Especially Boone's Farm, which brings back many memories of long parties with friends. As best as I can recall Boone's Farm didn't make blackberry wine, so I used good old Mogen David in the cake.

Ingredients:
1 box white cake mix
1 (3 ounce) package instant vanilla pudding
4 eggs
1/2 cup blackberry jam
3/4 cup blackberry wine
1/2 cup oil
1/2 cup pecans, finely chopped

Directions:

Grease and flour a tube pan. Pour the 1/2 cup nuts into the bottom of pan, spread evenly. Mix the cake mix,pudding mix, eggs, wine, and oil together. Blend till smooth. Pour on top of nuts. Bake at 350 degrees for 1 hour. Pour the prepared glaze over cake while still in the pan. Let stand for 30 minutes. Turn out on plate and serve.

Glaze:
1 stick unsalted butter
1 cup sugar
1/2 cup blackberry wine

Directions:

Mix all together in a sauce pan and bring to a boil for 2 minutes.

This dessert begs to be shared with good friends. And a jug of cheap wine is mandatory to help wash down this kick butt cake.

Cannoli Shells Filled With Strawberry Mousse

This fruit mousse uses sweetened fresh fruit mini-chunks as a base before gelatin is added to bind it and whipped cream to lighten it. If you desire, and have loads of time on your hands, by all means make your own cannoli shells. I opted to buy premade mini-shells.

Plan ahead and buy all the ingredients to make this dessert for Valentine's Day. It will indeed impress your loved one.

Ingredients:

1/4 cup Grand Marnier

2 & 1/2 teaspoons (1 package) gelatin

1 pint fresh ripe strawberries

1 cup heavy cream

1/2 cup granulated sugar

Directions:

1. Pour the liqueur into a small bowl, sprinkle the gelatin over it and set aside until softened. Remove and discard stems from the strawberries; rinse under cold water; then cut each berry into 6 to 8 small pieces to yield a total of 2 to 2 & 1/2 cups.

2. Pour the cream into a deep 1 & 1/2 -quart mixing bowl and whip it with an electric hand mixer on high speed just until it appears to thicken and develop some body. (The cream, though very softly whipped, is still liquid enough to flow from the beaters when lifted.) Refrigerate until ready to use.

3. Put the strawberry pieces in a 10-inch skillet. Sprinkle the sugar over them and stir to combine. (Do not let them sit after the sugar has been added.) Place over low heat, stirring until the sugar is completely dissolved. Remove from the heat and stir in the softened gelatin until dissolved.

4. Pour the mixture into a 3-quart mixing bowl; set aside to cool to room temperature, stirring occasionally. (It may take 1 hour to cool. If you are in a hurry, place the bowl over a larger bowl of ice water, and stir until proper temperature is reached.) Then fold in the chilled, lightly whipped cream with a rubber spatula until combined. Refrigerate until set.

5. Spoon or pipe into cannoli shells.

Death By Chocolate Cake

I'm celebrating my 79th posting by bringing back one of my favorite cakes to make. This recipe goes beyond the normal realm of every day chocolate cake and into a new unexplored sensual universe of ooey gooey orgasmic bliss. Now ladies, doesn't that thought bring a smile to your lips.
Don't be put off by all the steps of preparation.

Immoral..I know! Just look at this vision of of deep dark ooey gooey chocolate euphoria!!!!!

DEATH BY CHOCOLATE

Brownie mix-family size.
1. Preheat oven to 359 degrees. Grease and flour a 9 -1/2 inch springform pan.
2. Make brownies according to directions on box. Spread into prepared pan.
3. Bake for about 30 minutes or when a wooden toothpick comes out almost clean.
4. Set aside to cool.

Truffle Mousse
1/3 cup water
1 envelope unflavored gelatine
1 & 1/4 cups unsalted butter
12 ozs. semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
Pepperidge Farm Pirouette Rolled Wafers
16 oz. tub whipped topping, thawed
Brandy, if desired

1. Pour water into a heavy 2 quart sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring until mixture is boiling, butter melts and gelatine is dissolved.
2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs one at a time and continue processing. It is at this time that 3 tablespoons of brandy maybe added if you desire.

3. Return mousse back to sauce pan and cook over medium/low heat until mixture thickens. Stir constantly. Be careful not to let scorch.

4. Pour mixture into a bowl and place in refrigerator. Let cool until it is just barely cool, stirring occasionally. Do not let it set up.

5. When it is cool enough remove from refrigerator.

6. It is at this time you take the cooled brownie and release it from the pan. I loosen the brownie from the bottom of the springform pan and transfer it to a pretty plate. Then just using the round ring of the pan, I put it around the brownie to help hold the next ingredients in place until they set up.

7. I use about 2 cups of the mousse mixture and spread it over the brownie. Then I take the cookies and cut them in half. Line them all around the edge of the brownie, pushing slightly into the mousse to help them in place. I then remove about 1/3 cup of remaining mousse and put it into a piping tube.

"My gosh, this is really chocolaty!!!!"

8. With the remaining mousse, I add a 16 oz. tub of thawed whipped topping. Fold together until no white streaks remain. Spoon this into the springform pan and spread smooth. Now you can decorate the top of the cake with the piping tube. I just make about 6 circles and then draw a toothpick through to create my decoration.



9. Refrigerate at least 4 hours. When ready to serve let cake warm up about half an hour so it is easy to cut.

This one is definitely not for the weak of heart!!

Nesquik Neapolitan Pound Cake

Whether you eat this cake with a sprinkle of powdered sugar, a dab of whipped topping, or a scoop of ice-cream you will be sure to enjoy this moist cake.

Ingredients:

1 package (8 ounce) cream cheese, softened

4 large eggs

1 package (18.25 ounces) white cake mix

3/4 cup milk

3/4 cup Nestle Nesquik Chocolate flavor powder

3/4 cup Nestle Nesquik Strawberry flavor powder

Powdered sugar (optional)

Directions:

Preheat oven to 35o degrees. Grease and flour 10-inch, 12-cup fluted tube pan.

Beat cream cheese and eggs in large mixer bowl until smooth. Beat in cake mix alternately with milk. Beat on high speed for 2 minutes (batter will be thick). Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik. Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.

Spoon strawberry batter into prepared pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely; spoon chocolate batter over white batter.

Bake on center oven rack for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar.

Chocolate Rice Krispies Bars Topped With Ovaltine And Milk Chocolate Bavarian Cream

This dessert has so much going for it that I don't know where to begin. First of all it is fast and easy to create. Second, it tastes so divine that I don't know how to put it into words. All I can say is that it's chocolaty, creamy, and crunchy all at the same time. And third, it's kind of a unique retro dessert using the Ovaltine powder. If you like chocolate, then run out and buy some Ovaltine immediately!!

Ingredients for the bars:

8 ounces milk-chocolate, finely chopped (use good quality)

2 tablespoons vegetable oil

3/4 cup Rice Krispies

pinch of salt

Ingredients for the Bavarian Cream:

8 ounces milk-chocolate, finely chopped (use good quality)

2 cups heavy cream

1/2 cup Ovaltine

1. Make the bars: Line an 8-inch square pan with parchment paper. Melt the chocolate in a microwave-safe bowl at 50 percent power for 2 to 3 minutes or in a heatproof bowl set over a saucepan of simmering water. With a rubber spatula, stir in the oil and mix until it is incorporated and mixture is shiny. Fold in the Rice Krispies and salt. Spread the mixture evenly in the prepared pan. Place in the refrigerator.

2. Make the Bavarian Cream: Place the chocolate in a medium bowl. Bring 1 cup of the cream to a simmer in a medium saucepan and whisk in 1/3 cup of the Ovaltine. Whisk vigorously to break up any lumps as you bring the mixture to a boil. Pour the mixture over the chocolate. Tap the bowl on your work surface to settle the chocolate into the cream and let sit for 1 minute, then whisk until smooth. Let cool to room temperature.

3. Whip the remaining 1 cup cream to soft peaks. Fold half of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream. Remove the Rice Krispies base from the refrigerator and spread the Bavarian cream over it in an even layer. Tap the pan lightly against your work surface to flatten the top. Refrigerate for at least 4 hours, or overnight.

4. Just before serving, dust the top with the remaining Ovaltine. To serve, run a knife along the inside of the pan and unmold. Using a warm knife, cut into 4 x 1-inch bars or 1-inch squares.

Banana Cake With Praline Filling And White Chocolate Ganache

The Cake Slice Bakers have done it again with this devine creation. It is a delicious melage of light white cake, praline filling, bananas, sugared pecans, and white chocolate ganache.

Tonight, the Mexican Train Group is going to go bananas when I walk through the door with this cake. Oh yeah ... they are going to be all over this dessert like a monkey on a cupcake. But they will have to wait because the first big fat slice is all for me. They can gawk in shock as I devour it before their very eyes in 2 or 3 bites. And then they can watch as I go back for more.

The Cake: makes a 9-inch triple layer cake

Ingredients:
3 cups of cake flour*
3 and 1/2 teaspoons of baking powder
1 and 1/2 teaspoons of cinnamon
1/2 teaspoon of salt
3/4 cup of milk
1/2 cup of ripe mashed bananas
8 ounces of softened unsalted butter
2 cups of sugar
7 egg whites

Praline Filling:
1 cup sugared pecans, cooled
1 and 1/2 cups white chocolate ganache

Sugared Pecans:
1 and 1/2 cups pecan halves
3 cups vegetable oil
1 cup confectioners' sugar

White Chocolate Ganache:
8 ounces of white chocolate, chopped
2 and 1/2 cups of heavy cream
1 and 1/2 teaspoons vanilla extract

CAKE:
1. Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.

2. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.

3. In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.

4. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.

5. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.

6. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

Praline Filling:
1. With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste.

2. Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans:
1. Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)

2. While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.

3. Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts.

White Chocolate Ganache:
1. Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.

2. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not over beat, which would cause the ganache to separate.

I added carmelized bananas for a finishing touch.

Chocolate Peanut Cheesecake made in Pressure Cooker

Sorry for taking so long to post this Freaky Friday recipe. For personal reasons, today has just been a rotten day. Maybe once I take a bite of this dessert, all will be right in my feeling sorry for myself little world.

This recipe contains no unusual ingredients. And it looks like a normal cheesecake. But would you believe that you can prepare this delectable dessert in less than 30 minutes? Making this smooth-as-silk cheesecake topped with toasted peanuts and crunchy crumbled chocolate wafer cookies is as easy as can be; Just combine an indulgent combination of peanut butter, bittersweet chocolate, and cream in a pressure cooker and 30 minutes later, it's ready to be chilled. Recipe adapted from Country Living Great Cakes.

Ingredients:

1/4 cup turbinado (coarse) sugar

1 (8 ounce) package cream cheese, softened

1 cup plus 3 tablespoons creamy peanut butter

1/2 cup confectioners' sugar, sifted

1/4 cup firmly packed light brown sugar

2 tablespoons cornstarch

3 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

8 ounces good quality bittersweet chocolate, melted and cooled

2/3 cup chopped toasted peanuts

4 & 1/2 ounces chocolate wagers, crushed

1/4 cup butter, melted

1/8 teaspoon salt

1. Make the batter: Lightly butter a 7-inch springform pan, coat it with the turbinado sugar. Tightly wrap the outside of the pan with aluminum foil to prevent any water seepage. Set aside. Beat the cream cheese and the 1 cup of the peanut butter in a medium bowl using a mixer set on low speed, until combined. Beat in the sugars and cornstarch. Beat in the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla and beat until incorporated. Add the melted chocolate and mix well.

2. Prepare the cake: Pour the batter into the prepared pan and spread evenly. Place two sheets of paper toweling across the top of the pan and cover with 1 sheet of foil. Create a foil handle by scrunching a 32-inch-long piece of foil. Place it under the pan, then bring up each side to create a handle.

3. Cook the cake: Place the pressure cooker's trivet accessory in the bottom of the pan and add 2 cups water. Using the foil handle, lower the cake pan into the pressure cooker. Seal the pressure cooker lid and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 22 minutes. Quick-release the pressure and carefully remove the lid. Lift out the cake pan and place on a wire rack to cool completely. Refrigerate over night.

4. Top the cake: Combine the peanuts, chocolate-wafer crumbs, melted butter, and salt in a small bowl. Warm the remaining peanut butter to soften and spread it over the top of the cake. Top with peanuts and chocolate-wafer mixture. Store refrigerated for up to 4 days.

Hot Buttered Popcorn Bread

I know it's not FreakyFriday yet. But I'm going out of town for several days. Being the obsessive person that I am, I decided to post it early, rather than schedule it to post automatically. I have to make sure that it is posted correctly.

This exceptional bread smells like movie-theatre popcorn. The popcorn flour comes from ground popped corn. Little flecks of popcorn hulls add roughage and a slight nuttiness. This recipe was adapted from A Passion For Baking by Marcy Goldman.

Ingredients:

5 cups popcorn (1/3 cup unpopped)

1 & 1/4 cups warm water (100-110 degrees)

3 & 3/4 teaspoons rapid-rise yeast

2 tablespoons sugar

1/4 cup vegetable oil

1 tablespoon real or artificial butter extract, optional

2 & 1/4 teaspoons salt

5 to 6 cups bread flour

Finishing Touches:

1 large egg

pinch each sugar and salt

cornmeal

2 to 4 tablespoons salted butter, melted

Spray two 9- x 5-inch loaf pans with nonstick cooking spray and place on a large baking sheet.

For popcorn, pop the corn. Pulverize it in batches in a food processor or mini chopper until you have about 2 & 1/2 cups. It is very lightweight and will fly around!

In a mixer bowl, hand whisk water and yeast together and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in sugar, oil, butter extract, and salt. Blend well. Add ground popcorn and 3 cups bread flour and mix. Knead with dough hook on lowest speed of mixer 6 to 8 minutes, adding more flour as necessary to form a soft, bouncy dough.

Remove dough hook, spray dough with nonstick cooking spray, and cover entire mixer and bowl with a large clear plastic bag. Let rise 60 to 90 minutes or until almost doubled.

Turn out dough onto a lightly floured work surface and gently deflate. Divide dough in half and form into two loaves; place in prepared pans.

Whisk egg and pinch of salt and sugar in a small bowl Brush loaves with egg wash. Cover loosely with plastic wrap and let rise until about doubled, 45 to 60 minutes.

Prehaeat oven to 375 degrees. Brush bread again with egg wash and dust with some cornmeal.

Place bread in oven; immediately reduce oven temperature to 35o degrees. Bake until golden brown, 35 to 45 minutes.

As soon as the bread comes out of oven. liberally brush with melted butter. Let coool in pans 10 minutes before turning out onto a wire rack to cool completely.

Beef Italiano

Potluck suppers, family gatherings or just a hearty weekend casserole, this recipe fits the bill. It is one of my favorites because it is so fast and easy to whip together. With just Pap and I, it will feed us for a week. That is why I decided to make it today. New neighbors have moved in and I will split the casserole while assembling. This way the neighbors think I am just so darn wonderful for supplying them with dinner and Pap and I get to enjoy the casserole also. How diabolically clever of me ... ha.. ha... ha... (evil laugh).

Unfortunately, in my haste to deliver the casserole, I forgot to take a picture. How did that happen? I'm always taking pictures of our food. Poor Pap never gets to eat a hot meal anymore because I am too busy snapping pictures. To make up for not getting a digital picture , I decided to draw you one.


Ingredients:
2 cups uncooked macaroni
3/4 cup onion, chopped
1 green pepper, chopped
1 pound lean ground beef
1 tablespoon olive oil
1 (26 ounce) jar of pasta sauce
1/4 cup water or red wine
1 teaspoon salt
1 teaspoon basil
2 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups Cheddar cheese, shredded
1/2 teaspoon salt
dash of pepper

Prepare macaroni as on package. Drain and chill in cold water for 5 minutes. In large skillet saute onion, green pepper and beef in olive oil until vegetables are tender. Stir in 1 & 1/4 cups of the pasta sauce, water, salt and pepper. Bring to a boil and cook 5 minutes. In a pan, heat butter and stir in flour. Gradually stir in milk. Cook until smooth. Add Cheddar, salt, and pepper. Stir until cheese melts. Pour the meat sauce into a greased 9 x 13 inch pan. Then pour the drained macaroni over top the meat. Next pour the cheese sauce over macaroni. Drizzle remaining pasta sauce over cheese. Bake at 400 degrees for 30 minutes.

Mexican Train Dominoe Cookies

Mexican Train Dominoes is tonight at the clubhouse. The ballroom will be a sea of about 100 gray-haired old geezers and geezerettes, laughing and having a good time.

And of course everything revolves around food. I had some sugar cookie dough in the refrigerator. So I decided to put it to good use and create some unique cookies. This dough is a dream to work with and the cookies stay soft. That's a must for us old folk!

Buttery Velvet Sugar Cookie Ingredients:
2 cups butter, softened
2 egg yolks, beaten
1 teaspoon vanilla
8 ounce package cream cheese, softened
4 & 1/2 cups flour
2 cups sugar

Blend together butter and cream cheese; add sugar, egg yolks and vanilla. Gradually add flour. Chill for 2 hours; roll out on a floured surface to 1/4 inch thickness. Use your favorite cookie cutters to create your cookie shapes. Place on greased baking sheets. Bake at 350 degrees for 10-12 minutes. Let cool completely before frosting. Makes 7 dozen.

Lemon Mousse Cake

Who says you can't have a light lemony cake in winter? If a memo was sent out standing that fact, I must have tossed it in the trash. I hate stupid rules! And most times, if they are particularly asinine, I deliberately go out of my way to break them. That is why, five days before Christmas, for a friend's surprise birthday party, I made this dream of a cake.

Forgive the above picture, my lighting is a little off, causing the lemon curd piped on the top to look a bit orange.

Ingredients:
2 cups sugar
1 & 1/4 cups vegetable oil
3 large eggs
2 tablespoons lemon extract
2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup lemon juice
1/4 cup fresh lemon zest
1 recipe Lemon Mousse (recipe follows)
1 recipe Cream Frosting (recipe follows)
1 (10-ounce) jar lemon curd

1. Preheat oven to 350 degrees. Grease and flour 3 (8-inch) cake pans

2. In a large bowl, combine sugar, oil, eggs, and lemon extract. Using an electric mixer at medium speed, beat until smooth.

3. In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in lemon juice, and lemon zest.

4. Pour batter into prepared pans. Bake 25 to 30 minutes, or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

5. Spread Lemon Mousse evenly between cake layers. Spread remaining mousse on top and sides of cake as crumb layer. Chill in refrigerator. Frost sides and top of cake with Cream Frosting, reserving about 1 & 1/2 cups for decoration.

6. Place lemon curd in a pastry bag fitted with a small star tip. Pipe lemon curd in a circular pattern on top of cake. Fill another pastry bag with reserved Cream Frosting, and pipe border around top and bottom of cake. Cover and chill.

Lemon Mousse Recipe:
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup plus 2 tablespoons cold water
3 tablespoons boiling water
2 cups heavy cream
1 cup sugar
3/4 cup lemon juice
2 teaspoons lemon extract

1. In a small bowl, soften gelatin in cold water; let stand 2 minutes. Add boiling water, stirring until gelatin dissolves.

2. In a large bowl, and using an electric mixer at medium speed, beat cream until foamy. Gradually add sugar, beating until medium peaks form. Gently fold in lemon juice and lemon extract. Add gelatin mixture, stirring gently. Chill for 1 hour before using.

Cream Frosting:
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup confectioners' sugar

In the bowl of an electric mixer, combine cream, vanilla, lemon extract, and confectioners' sugar. Beat at medium speed until smooth and creamy. Refrigerate until ready to assemble cake.

Green Eggs and Ham

It's January, so for the next five Fridays I will be posting very unusual recipes. For our first Freaky Friday I thought we would start with a Dr. Seuss's delicacy. But would you like green eggs and ham? Would you like them in a house? Would you like them with a mouse? Would you eat them in a box? Would you eat them with a fox?

I do like them, Moogie-I-am. I do like green eggs and ham. I would like them in a house. I would like them with a mouse. I would eat them in a box. And I would eat them with a fox.

Ingredients:

12 large hard-cooked eggs, peeled

1 ripe avocado, peeled and mashed

2 tablespoons, minced onion

1 clove garlic, minced

2 tablespoons mayonnaise

1 & 1/2 tablespoons fresh lime juice

1 teaspoon hot sauce

1 small tomato, seeded and chopped

2 slices cooked ham, chopped

1. Using a small knife, cut eggs in half lengthwise. Remove yolks and place in a medium bowl. Set egg whites aside.

2. Using a fork, mash yolks until finely crumbled. Add avocado, onion, garlic, mayonnaise, lime juice, and hot sauce. Fold in tomato.

3. Spoon or pipe egg yolk mixture into egg whites. Top each egg with chopped ham. Cover and refrigerate until ready to serve.