Chocolate Chip Cookie Dough Cheesecake Bars

This is the dessert that I am taking to the Halloween Party at our clubhouse tonight. The geezers and geezerettes are getting use to the first slice always missing from my treats. I tell them it's for my presentation posting. But actually it's for my mandatory test taste. After all, I have a reputation to uphold. No crappy desserts cross my threshold.

Warning: This dessert is a definite girdle buster.

Ingredients for Crust:

1 & 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2/3 cup miniature semisweet chocolate chips

Ingredients for Dough:

5 tablespoons unsalted butter, at room temperate

1/3 cup packed light brown sugar

3 tablespoons granulated sugar

1/8 teaspoon salt

3/4 cup all-purpose flour

1 cup semisweet chocolate chips

Ingredients for Filling:

10 ounces cream cheese, at room temperature

1/4 cup sugar

1 large egg, at room temperature

1 teaspoon vanilla

1/3 cup semisweet chocolate chips

Directions:

1. Make the crust. Position a rack in the middle of the oven. Heat the oven to 325 degrees. Butter a 9-inch square baking pan and line the pan with a piece of parchment paper that is long enough to extend over two opposite side of the pan. Butter the paper.

2. In a medium bowl, stir the crumbs and melted butter together until the crumbs are evenly moistened. Stir in the chocolate chips.

3. Press the crumb mixture evenly over the bottom and 1-inch up the sides of the prepared pan. Bake for 6 minutes. Transfer the pan to a wire rack. Leave the oven on.

4. Make the dough. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, salt, and vanilla until smoothly blended, about 1 minute. Decrease the speed to low and add the flour, mixing just to incorporate it. Stir in the chocolate chips. Set aside.

5. Make the filling. In a large bowl, using clean beaters, beat the cream cheese and sugar on low speed just until smooth. Mix in the egg and vanilla, beating just to blend them in.

6. Pour the cheesecake batter into the crust. Drop teaspoonfuls of the cookie dough over the top of the batter. Bake until the top feels dry and firm and looks set if given a gentle shake, about 30 minutes. Transfer the pan to a wire rack. (I had to bake mine for 45 minutes.)

7. Put the 1/3 cup chocolate chips in a small heatproof bowl or the top of a double boiler and place it over a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Stir until the chocolate chips are melted and smooth.

8. Use a teaspoon to gently drizzle thin lines of melted chocolate over the top of the bars. Cool the bars completely in the pan, about 1 hour. The chocolate topping will be set when the bars are cool.

9. Loosen the sides of the bars from the unlined sides of the pan and use the ends of the paper to lift the bars from the pan. Use a large knife to cut the bars into 16 pieces, wiping the knife clean as needed.

Italian Meatball Hoagies

I hardly ever make my own meatball hoagies. If Pap and I get a craving we usually head over to Subway. Theirs are very good and a reasonable price. But today I decided to make some at home. First I had to cut the recipe in half, otherwise we would be eating meatballs clear up to Thanksgiving. Even with the recipe reduced to half, it still made about 20 meatballs. I'll probably freeze some for a later time.

I served the hoagie with a large handful of "Cape Cod" Sea Salt and Cracked Pepper Potato Chips. My daughter introduced me to these chips. They are absolutely delicious. If you can find them in your grocery store, I highly recommend you give them a try.

Ingredients:

4 eggs

1/2 cup milk

1 cup grated Parmesan cheese

2 garlic gloves, minced

2 tablespoons dried parsley flakes

1 & 1/2 teaspoons dried basil

1 & 1/2 teaspoons dried oregano

1/4 teaspoon pepper

2 pounds ground beef

2 cups crushed saltines (about 60 crackers)

Ingredients for Sauce:

2 cans (15 ounces each) tomato sauce

1/2 cup grated Parmesan cheese

1 & 1/2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1/2 teaspoon salt

12 hoagie buns, split

Sliced mozzarella cheese, optional

Directions:

1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and sprinkle with cracker crumbs; mix gently. Shape into 1-inch balls. Place in ungreased 15-inch x 10-inch baking pans. Bake at 350 degrees for 20-25 minutes or until meat is no longer pink. Drain on paper towels.

2. In a large saucepan, combine the tomato sauce, Parmesan cheese, oregano, basil, parsley and salt. Bring to a boil over medium heat; add meatballs. Reduce heat; cover and simmer for 20 minute or until heated through. Serve meatballs and sauce on buns. Top with mozzarella cheese if desired. Yield: 12 servings.

Vampire Slayer Pocket Pie

Pap wants to know since when did vampires become sexy? Aren't they evil killers that’ll eat your heart out soon as look at you. And why are they now pretty boys that are in touch with their feelings?

I certainly can see the attraction that teenage girls have with vampires with their taut bodies and porcelain skin. I may be a senior citizen, but I'm still a woman. And brooding loners ooze a special dark sensual temptation.

In addition to hottie vampires, I love baking gadgets. This is a pocket pie mold that I purchased from Williams-Sonoma.

I used a purchased refrigerated pie crust. Using the rim of the mold (both sides), cut the pastry dough into a heart shape. Arrange the dough inside the mold, fill the inner pocket with your preferred ingredients, then close the top to seal and crimp your pie.

Happy Halloween

Hawaiian Dinner Rolls

I am not the best bread baker. For sure I'm no Mags from http://othersideof50.blogspot.com/. That gal can create some fantastic looking breads. I've accused her many times of having a twin chained to the oven doing all of the work, while she sits back chugging on her beer and taking all the credit. She has yet to confess to the sibling abuse.

Anyway, although this is a yeast roll recipe, my results tasted more like a biscuit. Not a heavy biscuit, but certainly not the light roll I was expecting. As far as the taste: the pineapple and coconut were subtle without a noticeably sweet taste. This recipe would make a great accompaniment to ham or even grilled chicken.

Ingredients:
1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70 to 80 degrees)
1/4 cup warm water (70 to 80 degrees)
1 egg
1/4 cup butter, cubed
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1 & 1/2 teaspoons salt
3 & 1/4 cups bread flour
2 & 1/4 teaspoons active dry yeast
3/4 cup flaked coconut

Directions:
1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.

2. When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13-inch x 9-inch baking pan.

3. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

Caramel Apple Dumplings

I'm not a big fan of pie crust. I guess that is why I don't make many of them. Maybe it's because when I was a child, my mother insisted we eat every morsel of the crust, even the crimped, sometimes nearly burnt edges. But with these apple dumplings, the crust is every bit as good as the succulent baked apple waiting inside. And the caramel sauce, all I can say is, "Slurp... slurp... Mmmm... slurp."

Ingredients:
2 & 1/4 cups all-purpose flour
2 teaspoons plus 1/4 cup sugar, divided
1 teaspoon salt
1 cup shortening
2 eggs
1/4 cup water
2 teaspoons white vinegar
7 medium tart apples, peeled and cored
7 tablespoons butter
1/4 teaspoon ground cinnamon

Ingredients for Caramel Sauce:
1 jar (12-1/4 ounces) caramel ice cream topping
1 & 1/2 cups packed brown sugar
1 cup water
1/4 cup butter, cubed

Directions:
1. In a large bowl, combine the flour, 2 teaspoon sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar, gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions.

2. On a lightly floured surface, roll each portion into a 7-inch square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples.

3. Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-inch x 9- inch baking dish. Bake at 350 degrees for 15 minutes.

4. Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

Green Beans With Candied Garlic

SUPER YUM!!

Thanksgiving will be upon us before you know it. And dare I say you mess with tradition and not prepare the usual green beans baked in cream of mushroom soup. In fact I will go a step further and Double Dog Dare you to make the change. This recipe is so much more interesting. And guess what? You can actually taste the green beans in this recipe. The only change I would make is cut the amount of sugar in half.

Ingredients:
24 ounce fresh snipped green beans, rinsed
6-7 fresh garlic cloves
3 slices bacon
1/4 cup sugar (I suggest a little less than that)
1/4 cup cider vinegar
1/4 teaspoon pepper

Directions:
1. Place beans in a microwave-safe bowl; cover and microwave on HIGH 3-4 minutes or until beans are hot.

2. While beans cook, slice garlic thinly; set aside. Preheat large saute pan on medium-high 2-3 minutes. Cut bacon into 1/4-inch-pieces. Place bacon in pan (wash hands); cook 3-4 minutes, stirring occasionally, or until bacon is crisp.

3. Stir garlic slices into bacon; cook 1 minute, stirring frequently, or until garlic begins to soften (do not allow garlic to brown). Stir sugar, then vinegar into pan; cook 2-3 minutes, stirring frequently, or until sugar dissolves.

4. Stir in green beans and pepper; cover and cook 2-3 minutes, stirring occasionally, or until beans are desired tenderness and evenly coated. Serve. (Makes 6 servings.)

Halloween Costume

I finished my costume... hooray! But I haven't taken the time to try everything on yet. Perhaps I should or I could be altering things at the last minute. But where's the fun in that? I find it to be more interesting to be in a screaming frenzy ten minutes before leaving the house. Anyway, it wouldn't be the first time that I actually had to sew myself into a costume.

This is my very expensive custom made dress form. Look closely. What do you see? If you answered duck tape then give yourself a gold star. To make it, Pap had the pleasure of wrapping two rolls of tape around my torso. It looks kind of weird but it works like a champ.

Believe it or not but this petticoat is made with 12 yards of fabric.

A very plain muslim top and a floral skirt that looks perfect for the civil war era.

To complete the ensemble, drapery still on curtain rod, tassel tie, and stylish little green hat.

Red Wine Short Ribs

Who isn't Under Pressure now a days? You would think with all the technological advances we would have more time on our hands to relax. But we all know the reality of there is never enough time and never enough money.

A pressure cooker solves both these problems. It cooks really fast, and the cheapest cuts of beef comes out wonderfully tender. Safety is an issue with some people. But I've been using the same cooker for almost 39 years and never experienced any problems. Always follow the directions that comes with your pan and you won't have any mishaps.



This recipe is torn from a Southern Living Magazine. (Is it just me or does anyone else love the sound of a recipe being ripped clandestinely while in a doctor's office? Oh the thrill!!!)

This recipe is really super delicious. And although it says it will feed 4 people, I can't help but ask "What kind of people are we talking about? Are we feeding 4 people that have been marooned on a deserted island for months? Or 4 football players on steroids? I'm thinking they were talking about 4 teenage boys."

I found this recipe very adaptable. It can be baked in the oven according to their directions, or cooked in a slow cooker, or cooked in a pressure cooker. No matter how you prepare it, the results are the same, tender and delicious.

Ingredients:
6 pounds beef short ribs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 garlic cloves, pressed
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 onion, coarsely chopped
1 (14.5-ounce) can Italian-style diced tomatoes
2 cups dry red wine
1 cup chicken broth
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh oregano sprig

Directions:
1. Sprinkle ribs evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.

2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover with heavy-duty aluminum foil and lid.

3. Bake at 350 degrees for 3 & 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.

4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measure cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetable back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.

Creamsicle Cupcakes

These cupcakes are moist and delicious. The only thing I would change is I would actually buy orange extract. I had hoped that by boiling down a cup of orange soda, to about 2 to 3 tablespoons. It would be strong enough to give me the flavor I wanted. Even though the creamsicle flavor is very mild, these cupcakes were very good. I feel sure that if I used extract, they would be outstanding.

Ingredients:
1 cup orange soda
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 teaspoon vanilla extract
2 teaspoons orange extract
1 & 1/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

Directions:
1. Preheat your oven to 350 degrees and line cupcake tins with paper.

2. Combine the orange soda and vinegar and let stand for a few minutes.

3. Add in the sugar and oil, whisking vigorously until slightly frothy.

4. Integrate your extracts, and gently introduce the flour, along with the baking powder, soda, and salt. Be careful not to over mix.

5. Divide the batter evenly between the prepare tins. Fill liners approximately 3.4 of the way to the top. Bake for about 18-22 minutes. Very important to let the cupcakes cool completely before frosting.

Ingredients for Whipped Frosting:
16 ounces of heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon orange extract

Directions:
1. Whip cream until soft peaks form.

2. Add confectioners' sugar and extract. Continue whipping until stiff peaks form. Pipe onto cupcakes.

Key Lime Pie

I'm back from our mini-vacation to Charleston, South Carolina. The food, the wine, the weather, and the good friends made for a wonderful time. I still feel stuffed to the gills after all the eating we did. Hopefully we walked off a lot of those calories. I'll share some pictures on my next posting. But for right now I promised you Key Lime Pie. This recipe that I am about to share is for the making of a pie. I decided to take liberties and make mine in a springform pan.

Ingredients for the Crust:
1 & 1/2 cups graham cracker crumbs
1/2 cup (4 ounces) unsalted butter, melted
2 tablespoons granulated sugar
Freshly grated zest of 1/2 lime

Ingredients for the Filling:
One 14-ounce can sweetened condensed milk
1/2 cup lime juice
4 large egg yolks
Freshly grated zest of 1/2 lime

Ingredients for Topping:
1 cup granulated sugar
2/3 cup lime juice
8 large egg yolks
1/4 to 1/2 teaspoon lime oil (optional)

Ingredients for the Whipped Cream:
1 & 1/2 cups heavy cream
5 tablespoons granulated sugar

Directions:
1. Preheat the oven to 350 degrees. Spray a 9 & 1/2-inch deep-dish pie plate with nonstick cooking spray. (I used a 9-inch springform pan)

2. To make the crust, place the graham cracker crumbs, melted butter, sugar and zest in a bowl. Stir to combine. Pour the mixture into the prepared pie plate, and press with your fingers to create an even layer on the bottom and up the sides. (I pressed the crumbs about 1-inch up the sides of the springform pan). Use a flat-bottomed glass to facilitate pressing the crumbs along the bottom and to help with the edges. Keeping the glass flat, move toward the edges; it will press the crumbs along the sides, creating an even layer all around. Blind bake the crust for 5 to 7 minutes, or just until it starts to brown. Place on a wire rack to cool slightly.

3. Meanwhile, prepare the filling. Whisk together the condensed milk, lime juice, egg yolks and zest. Pour the mixture into the partially baked crust. Bake for 10 minutes. Then return the pie to a wire rack to begin cooling.

4. While the filling is baking, prepare the topping. Place the sugar, lime juice and egg yolks in the top of a double boiler. Cook over simmering water until the mixture is thick enough to coat the back of a spoon, about 15 minutes. When you draw a spoon across the bottom of the pan, it should leave a small path. Stir in the lime oil, if using, remove from heat.

5. Gently pour the curd topping over the pie, completely covering the filling. Let the pie cool to room temperature on the wire rack. Then refrigerate it for at least 4 hours, or overnight.

6. Right before serving, prepare the whipped cream. Whip the heavy cream and sugar together until medium-firm peaks form. The cream should be whipped beyond the soft-peak stage, but not too stiff. Spread the whipped cream over the pie, all the way to the edges. Make peaks by repeatedly touching the cream with the back of a spoon, drawing the cream up and out. Serve immediately.

(This is another change I made to the recipe. After I made the curd (step 4), I let it cool to room temperature. I then prepared the whipped topping, but I whipped it to a stiff stage. Gently fold the whipped cream into the cooled curd and spread evenly in the springform pan. I then whipped an additional 8-ounces of heavy cream and piped it onto the Key Lime Pie.)

Recipe adapted from Bake It To The Limit by Dede Wilson

The Traveling Adventures of Flat Moogie

Flat Moogie loves a long soak in a tub of bubbles.

Why is she getting all dolled up?

The answer is, she getting all ready for a long journey across America. In days she will be spending some time visiting Lady P. in the great state of Washington. I'm hoping she will blog about the visit. So you might want to check out blog. http://madlycreative.blogspot.com/

Flat Moogie isn't the only one traveling. Real Moogie is going to Charleston, South Carolina for some old people shenanigans. I will be back late Tuesday. I'm giving you a heads up on Wednesday blog... Key Lime Pie. Yum I can hardly wait.

Also I have a very spooky Halloween recipe that I will be posting on Thursday, if you are brave enough to come and see.

See you when I get back.

Werewolves of London Monster Fudge Cookies

These cookies are something to howl about. They are a two-handed chocolate addiction. Even though they are quite large, it will be hard for you to say "no" to just one. And any werewolf in his right mind wouldn't pass up these monster cookies. for a big dish of beef chow mien. But just in case you hear him howling around your kitchen door, you better not let him in. Because a little old lady got mutilated last night.

Ingredients:

12 ounces semisweet chocolate, chopped

6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons

2/3 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 tablespoon vanilla extract

12 ounces Hershey's miniature semisweet kisses

1 & 1/2 cups coarsely chopped walnuts (I'm from Georgia, it's against the law to use anything but pecans)

Directions:
1. Position 2 baking racks near the center of the oven and preheat the oven to 350 degrees. Grease 2 large baking sheets.

2. Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool.

3. In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

4. In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light.

5. Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.

6. Using a 1/4-cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2 inches apart. Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookie to the rack and cool completely. Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.

Recipe adapted from Diner Desserts by Tish Boyle

Cherry-Almond Ebelskivers

I know I said that when I won this pan I wouldn't relegate it to the back of the cupboard. But it's only been a year. And I have way more gadgets collecting dust for a much longer length of time. Trust me, a year is nothing in Moogie time.

Actually if it wasn't for my darling daughter buying me this book, the ebelskiver pan probably wouldn't have seen the light of day for some time. But the book came with a stipulation that I had to make something special for Pap. I could easily have picked out what I damn well pleased and just told him to eat it and quite complaining. But I was the "Good Wife" last night and gave him the cookbook and told him to pick out whatever he wanted.

The combination of almond extract and ground almonds lends deep notes of nutty flavor and crunch texture to these pancakes. And the thick juicy cherries created pure perfection.

Ingredients for batter:
1 cup all-purpose flour
1 & 1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled
1/2 teaspoon almond extract

Directions:
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter, and almond extract. Add the yolk mixture to the flour mixture and , using a wooden spoon, stir until well blended. The batter will be lumpy.

2. In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one-third the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.

Ingredients:
1 cup slivered blanched almonds
1 tablespoon unsalted butter, melted and slightly cooled
1/2 cup good-quality cherry preserves

Directions:
1. Preheat the oven to 200 degrees. In a dry frying pan over medium heat, toast the almonds, stirring often, until lightly browned and fragrant, about 3 minutes. Transfer the nuts to a food processor, let cool slightly, and pulse just until coarse crumbs form. Be careful not to overprocess or the nuts will get buttery. Make the batter as directed, adding half of the ground almonds with the dry ingredients.

2. Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. Divide the remaining ground almonds into 3 equal portions. Working with 1 portion, sprinkle half of the nuts evenly over the bottom and sides of the buttered wells. When the butter start to bubble, add about 1 tablespoon batter to each well. Working quickly, carefully spoon about 1 teaspoon of the cherry preserves into the center of each pancake. Top each with another 1 tablespoon batter. Sprinkle the tops with the remaining half-portion of ground nuts, dividing evenly.

3. Cook until the bottom of the pancakes are lightly crowned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly brown don the second side, about 3 minutes longer.

4. Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Serve warm.

5. Makes 21 pancakes.

Flat Moogie

Do you ever wonder what other people do all day? I'm going to give y'all a glimpse into the life of someone who is retired.

I'm sure that if you have kids or grand kids, you've heard of Flat Stanley. Well this is my personal spin on what my day is like. First of all, let me introduce you to Flat Moogie. She is a wonderful likeness to the real Moogie, it's like looking in a mirror.

What a fashion Diva!!

Today Pap and Moogie went to lunch at a cute little French Cafe, "la Madeleine". We even ate outside like we were really in Paris. Oh.. la.. la.

Moogie had a wonderful Croque Monsieur and pasta salad.
Next, a little browsing of the yummy pastries.

Now Moogie is at the fabric store looking for material to make the draperies that is part of her Gone With The Wind Halloween costume.

A quick stop at the library to pick up a few books that were on hold.

I hope you enjoyed my day. Tomorrow it is going to rain again here in beautiful Georgia. And I plan on baking something yummy to share with you.

Creme Brulee Stuffed Apples

How I love a hot, juicy, delicious, apple dumpling on a crisp fall day. Add a good book in your favorite cozy reading spot and we are now talking serious business. And if a super-soft knitted throw is added to the picture ... I see a nap in the future. But this dessert has no pastry, no dripping thick sweet juices. Instead, it's a wonderful center of warm creme brulee. What an unusual but nice change from the delicious apple dumplings that I love.

Ingredients:
1 cup heavy cream
3 large yolks
1/2 cup lightly packed light brown sugar
Pinch salt
Four 8-ounce apples

Directions:
1. Preheat the oven to 325 degrees. Have ready a 9 & 1/2-inch deep-dish pie plate.

2. Bring the cream to a boil in a small saucepan over medium heat. Meanwhile, whisk together the egg yolks, 1/4 cup of the brown sugar, and the salt in a heatproof bowl. Pour a little of the hot cream over the yolk mixture, whisking constantly, to temper the yolks. Then whisk in the remaining cream. Strain through a fine-mesh strainer back into the saucepan and cook over low heat, stirring constantly, for 1 minute. Do not let it boil.

3. Cut the top 1/4-inch off each apple, and then peel a 1.2-inch-wide strip of skin from around the top of the apple. Core each apple, using a melon baller or a sharp spoon. You want to scrape out quite a bit of the apple while leaving an intact wall of flesh about 1/2-inch thick. It is very important that not cuts go through the skin.

4. Place the apples in the pie plate, and pour the creme mixture into the apples.

5. Bake for 30 to 35 minutes, or until the creme is puffed and a bit golden. Let cool to room temperature, or to a barely warm temperature.

6. Spoon the remaining 1/4 cup brown sugar over the creme, 1 tablespoon on top of each apple. Caramelize using a propane torch, or place under the broiler until melted, 1 to 2 minutes. Serve immediately.

Recipe adapted from Bake It To The Limit by Dede Wilson

Beneath the Starry Sky

Whoopie... today I finished Chapter 5. I'm really pushing myself to write. I need to finish this story. If you're curious go to http://beneaththestarrysky.blogspot.com/

Prologue

An elderly, frail-looking woman lay quietly upon her hospital bed. Standing along side the eighty-five year old Sophia Roselli, her doctor noted the faint rise and fall of her sheet-covered chest, the ashen color of her papery skin, and the sunken darkly shadowed eyes. He knew her time was near as he reached down to gently caress the limp hand that lay motionless on the bed.

Though her eyes remained closed she appeared in an agitated state as she tossed her head from side to side. “Has it been discovered?” she asked with a weak voice that held unexpected urgency.

Raising one dark bushy eyebrow the doctor turned his eyes questioningly towards the exhausted nurse at his side. But she simply shrugged her shoulders, gave a quick glance at her watch, followed by an annoying tapping of her fingertips upon the metal clipboard.

“It waits beneath the starry sky,” continued the voice from the bed. Followed by a bout of coughing that subdued any further words.

“Sophia, it's Doctor Larson,” he said as he filled a glass on her night stand with fresh water from a plastic pitcher. “Take a little sip of water for me,” he instructed as he bent over, placed the glass to her lips with one hand, and gently lifted her head slightly with the other.

At his touch she abruptly opened her eyes, revealing eyes the color of violets. And with surprising strength she grasped his hand. Battling to regain her voice, her fingers tightened their grip, and her eyes anxiously focused on his face.

“It waits beneath the starry sky! Has it been discovered?” she asked once again.

“I'm afraid I don't understand what you are trying to say. What waits beneath the starry sky?” the doctor asked, leaning closer.

“The beginning,” she replied and a ghost of a smile touched her lips. “It's so very simple.”

The doctor watched as her eyes moistened then a solitary tear formed and rolled slowly down her cheek.

Speaking had sapped her strength and her voice faded to a mere whisper, “Our lives are meaningless if not remembered. Time does that, you see. People forget.”

Though puzzled by her words, he replied, “I'm sure it will be found.” Then for an instant the doctor thought he sensed relief in Sophia's face. But as quickly as it had come, it was replaced with overjoyed amazement. Her gaze was drawn from him towards the foot of her bed. “Alice,” she tried to utter. But a gurgling sound emanated from her chest, her eyes closed, and the doctor felt her fingers go slack in his hand. Then he listened as her last breath was softly exhaled.

For Sophia, her spirit would find no immediate peace. Whatever waited beneath the starry sky must be found or all could be lost. She had made a promise years before that the secret would not be carried with her to the grave.

In that very instant, ten miles away, in an attic of an old Victorian house, the faintest scent of lilac sprung to life in the form of an ethereal mist. It began swirling through the dormant stuffy air and seemed to take on a purpose as it slowly drifted down the stairs. Through each room it traveled, as though looking for something or someone. Until, at last, it reached a woodworking shop that was housed in the basement. Here it deliberately lingered and moved slowly among the tools.

As if reacting to its presence, a tiny mound of wood sweepings transformed into a swirling funnel of dust. The two apparitions gracefully circled and danced around each other before entwining into one entity. In that moment they experienced sheer bliss and then promptly vanished.