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I haven't baked a cake in a few years. All I had was store bought mix available to me and the few ingredients needed. So with pans in hand and instructions from the box, I started.

Well, I just wanted to remind anyone who hasn't baked a cake in while that when they say grease a pan they really mean grease AND flour the pan. This is important later.

I followed the box instructions, but instead of using whole eggs I decided to use egg whites (follow instructions on egg white box for the substitution-ie, if 3 tbsp egg white = 1 egg, then use 6 tbsp egg white for two eggs in a recipe). It turns out that egg whites make the cake really fluffy and light tasting-and not like store bought cake at all! I ended up sprinkling Baker's semi-sweet chocolate chunks and sweetened coconut flakes on the top of the cake and it worked out well.

Of course, since I couldn't get the cakes OUT of the pan in one piece I had to use frosting to hide the err of my ways. (remember the flouring of the cake pan comment above?)

Frosting

2 sticks softened butter
4 packed cups of confectioner's sugar, reserve 1 cup
1 tsp milk
2 tsp almond extract
1 tsp chocolate extract (can use vanilla if you don't have chocolate)

Cream butter. Add milk and extract(s). Add 3 cups of sugar slowly (you don't want a sugar cloud choking you if you're using a hand mixer like I was.)

Proceed spackling the cake into a form that looks like a cake :-)

I wanted a burger this evening, so I mixed the following and formed patties. I cooked it in a fry pan on the stove and it was really tasty.

about a pound of ground meat
1 tbsp soy sauce
1 tbsp worchestershire sauce
1/4 cup of dried white onions
1/4 cup parmesan cheese, grated

I didn't have pickles, but had pickled ginger and it added a bit of snap that I hadn't considered before.

Quite tasty. I'll be making it again and will probably serve with an avacado mash (instead of mayo), some carmelized onions, and a little something for zest.

6 large Vidalia onions, frenched (cut into strips)
8 tbsp butter
2 tbsp olive oil
1 tbsp dried, broken-leaf thyme
1 cup Cabernet Sauvignon (I used Windsor's)
38 oz water
2 tbs Better-than-Boullion, beef flavored (dissolve in water)
1 tbsp Kosher salt
1 tbsp black pepper

In a very large pot, melt butter in oil.
Add onions, thyme, salt, pepper. Cook for 30-40 minutes (on medium to low heat) until onions are soft and slightly browned/carmelized.

Add wine, stir and cook until wine is mostly evaporated.
Add all beef broth and cook about 30 minutes or until flavors develop.

I really enjoy playing in my kitchen and coming up with new recipes.

I came up with this Fudge recipe when I had some leftover ingredients from making Aunt Jenny's Peanut Butter Bars.

J

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This recipe fills an 8x8 pan. Make sure to line the entire pan w/ buttered parchment paper (it's the easiest to remove from the fudge.) Cut paper at the corners so that the paper can overlap in the corners instead of "bunching up".

A candy thermometer is necessary for this. You can buy an inexpensive one from most stores. Before you embark on fudge making, do this simple test. Note: at sea level, water boils at 212F or 100C. (If you are at higher altitudes, please correct as needed.)

Clip candy thermometer to side of small pot. Make sure that the measuring bulb is not touching the surface of the pot and is submerged by fluid. Bring water to a boil and note the temperature. If the temperature exceeds 212F add that different to the temperature in the recipe. If the temperature is less than 212F, subtract the temperature. [Example: cook mixture until it reads 238F. You boil water to find that your thermometer reads 207F. The difference is 5F. Therefore, you would need to watch your thermometer until it reaches 233F.] Dry off thermometer before using to measure fudge temperature.

Tools needed:
8x8 pan
parchment paper
candy thermometer
two spatulas, heat resistant
non-stick pan greater than 2 quarts in volume
hand mixer
metal bowl

cutting surface
sharp knife


Ingredients:
1 14oz can of condensed milk
2/3 cup half & half
1 1/2 cup sugar

12 oz creamy peanut butter
4 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp cinnamon

1 cup chopped pecans (measured after chopping)
4 oz sweetened coconut flakes


Cooking instructions:

Bring half and half, condensed milk, and sugar to a boil over low heat. Stir mixture so that it does not burn and stick to bottom of pan. I use a rubber spatula that is heat resistant to 450F. If you notice some of the mixture burning, don't worry you haven't destroyed it.
Cook on low until mixture reaches 233F. Mixture should be light brown in color.
Turn off heat.

Mix in butter, 1 tablespoon at a time.
Mix in peanut butter.
Mix in cinnamon.

Transfer mixture to a buttered, heat resistant bowl. (I use a metal bowl.)
Use electric mixer to mix contents until it loses some of its luster (about a minute.)

Add coconut flakes and pecans, mix until most of luster disappears (about 5 minutes, mixture will become thicker as luster disappears.)

Spread mixture into pan and allow to cool completely.

Turn mixture out on clean cutting surface, remove parchment paper and cut into bite-size pieces. Store in refrigerator.

Hi all,

Thanks for reading my journal entries.

I've been working on some recipes in my kitchen that I thought I would share. Please leave feedback for the recipe. If you don't like it, tell me what you don't like. If you do like it, tell me what you do like. If you think something should be added...tell me that too.

I have no problem sharing these recipes with you, but please give me the credit if you use this recipe and please do not post these recipes without my permission or use them in a contest w/o my permission.

Copyright 2005, all right reserved, etc. etc.

Thanks and Tasty Eating,
Julie C