I'm taking a break from my blog.
I wish all of you a wonderful summer.
Please forget me not.
I will return with more desserts in mid to late September.
Wednesday, July 28, 2010
Tuesday, July 27, 2010
Winners of The I Hate To Cook Book
Congratulations to the three winners of the 50th anniversary edition of The I Hate To Cook Book:
Melissa of Frugal Creativity
Amanda of the new blog Generation Old Time Radio (and several other blogs)
VA Runner of Two Bears Farm and the Three Cubs
Category: COOKING
Format: HARDCOVER BOOK
Format: HARDCOVER BOOK
Publisher: Hachette Book Group
Publish Date: 7/26/2010
Price: $22.99/$27.99
ISBN: 9780446545921
Pages: 224
Size: 5-1/2" x 8-1/4"
Publish Date: 7/26/2010
Price: $22.99/$27.99
ISBN: 9780446545921
Pages: 224
Size: 5-1/2" x 8-1/4"
Friday, July 23, 2010
Last day of giveaway
Today is the LAST DAY of the cookbook giveaway. You don't want to miss out, so click on the giveaway link and enter. Hurry!!
Read my review of The I Hate To Cook Book by Peg Bracken.
Read my review of The I Hate To Cook Book by Peg Bracken.
Enjoy! Have a great weekend.
Thursday, July 22, 2010
Cookbook review: The I Hate To Cook Book
Tomorrow is the last day of my giveaway of a great American classic cookbook, "The I Hate To Cook Book." Be sure to enter the giveaway before it's too late.
Fifty years ago, Peg Bracken wrote this famous cookbook which at the time sold more than 3 million copies. Some of its recipes are so rooted in our culture that you probably wouldn't even realize they had originated in this cookbook until you start flipping through the pages.
The publishers are sponsoring this latest giveaway, and they know this cookbook is just perfect for the readers of this blog. It's vintage, it's a classic, there's a whole section dedicated to desserts, and the author recommends that you bring dessert whenever you are invited for a potluck.
"Another good gambit, when a Potluck is under discussion, is to move in fast with the dessert."
Trust me and trust the author, dessert is always a better move than anything else you could bring. It's cheaper than an entree, it's more popular than a vegetable, it's not as predictable as another casserole, and everybody is instantly more cheerful when they see a pretty dessert. You'll get lots of lovely comments. Play your cards right, and you'll not only be the star of the party, but people will beg you to bring dessert to future get togethers.
Bracken is particularly fond of serving Irish Coffee to her dinner guests, saying, "this is a real triple threat: coffee, dessert, and liqueur all in one, and what else can make that statement?"
Even 50 years later, this cookbook remains witty and practical. I completely agree with the dust jacket's description from advice columnist Amy Dickinson that this book is "a delicious mashup of Martha Stewart and Amy Sedaris." And that's a great combination. This elegantly accessible cookbook will keep you smiling and cooking even on the busiest days.
Fifty years ago, Peg Bracken wrote this famous cookbook which at the time sold more than 3 million copies. Some of its recipes are so rooted in our culture that you probably wouldn't even realize they had originated in this cookbook until you start flipping through the pages.
The publishers are sponsoring this latest giveaway, and they know this cookbook is just perfect for the readers of this blog. It's vintage, it's a classic, there's a whole section dedicated to desserts, and the author recommends that you bring dessert whenever you are invited for a potluck.
"Another good gambit, when a Potluck is under discussion, is to move in fast with the dessert."
Trust me and trust the author, dessert is always a better move than anything else you could bring. It's cheaper than an entree, it's more popular than a vegetable, it's not as predictable as another casserole, and everybody is instantly more cheerful when they see a pretty dessert. You'll get lots of lovely comments. Play your cards right, and you'll not only be the star of the party, but people will beg you to bring dessert to future get togethers.
Bracken is particularly fond of serving Irish Coffee to her dinner guests, saying, "this is a real triple threat: coffee, dessert, and liqueur all in one, and what else can make that statement?"
Even 50 years later, this cookbook remains witty and practical. I completely agree with the dust jacket's description from advice columnist Amy Dickinson that this book is "a delicious mashup of Martha Stewart and Amy Sedaris." And that's a great combination. This elegantly accessible cookbook will keep you smiling and cooking even on the busiest days.
Category: COOKING
Format: HARDCOVER BOOK
Format: HARDCOVER BOOK
Publisher: Hachette Book Group
Publish Date: 7/26/2010
Price: $22.99/$27.99
ISBN: 9780446545921
Pages: 224
Size: 5-1/2" x 8-1/4"
Publish Date: 7/26/2010
Price: $22.99/$27.99
ISBN: 9780446545921
Pages: 224
Size: 5-1/2" x 8-1/4"
Wednesday, July 21, 2010
Vintage cool: frozen dessert recipes
Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************
This post is also shared with Vintage Thingy Thursday.
July is national ice cream month and it's still very hot in many parts of the country, so I'm sharing some more frozen dessert recipes this week. This time I've chosen Lemon Ice, Coca Cola Ice, Ginger Ale Ice and Root Beer Ice. They're all refreshing.
If you are trying to get away from corn syrup found in the New Coke recipe, buy Kosher Coke which is made with sugar. It is sold around the time of Jewish High Holidays and usually has a yellow cap to identify it. Another way is to buy Coke at a Mexican grocery store where they sell Coke which has been bottled in Mexico. You'll have to check the ingredients to make sure of what you are getting, but they are usually made with sugar too. My local Mexican grocery store even carries Coca-Cola in glass bottles which is always better tasting than plastic, and guarantees that there won't be any BPA or any other kind of plastic leaching.
Have a great summer with your children and grand-children,
Lemon Ice Recipe
2 cups water
1 cup sugar
Few grains of salt
6 Tablespoons lemon juice
Combine sugar, salt, and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice. Freeze. 4 servings.
Coca Cola Ice Recipe
2 cups water
2 bottles Coca Cola
1/2 cup lemon juice
3/4 cup sugar
Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice and coca cola. Freeze. Food coloring may be added if desired.* 8 servings.
*Joy's Note: If you don't like food coloring because of its bad press, especially on its effects on children, buy organic food coloring. Organic food coloring does not contain a single synthetic man-made chemical.
Ginger Ale Ice Recipe
2 cups water
2 bottles ginger ale
1 cup orange juice
1/2 cup lemon juice
3/4 cup sugar
Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool. Add fruit juices and ginger ale. Freeze. Food coloring may be added if desired.* 10 servings.
*Joy's Note: If you don't like food coloring because of its bad press, especially on its effects on children, buy organic food coloring. Organic food coloring does not contain a single synthetic, man-made chemical.
Root Beer Ice Recipe
1 bottle root beer
1 tablespoon lemon juice
1 tablespoon sugar
few grains salt
Combine ingredients. Mix until blended. Freeze. 2 servings.
This post is also shared with Vintage Thingy Thursday.
July is national ice cream month and it's still very hot in many parts of the country, so I'm sharing some more frozen dessert recipes this week. This time I've chosen Lemon Ice, Coca Cola Ice, Ginger Ale Ice and Root Beer Ice. They're all refreshing.
If you are trying to get away from corn syrup found in the New Coke recipe, buy Kosher Coke which is made with sugar. It is sold around the time of Jewish High Holidays and usually has a yellow cap to identify it. Another way is to buy Coke at a Mexican grocery store where they sell Coke which has been bottled in Mexico. You'll have to check the ingredients to make sure of what you are getting, but they are usually made with sugar too. My local Mexican grocery store even carries Coca-Cola in glass bottles which is always better tasting than plastic, and guarantees that there won't be any BPA or any other kind of plastic leaching.
Have a great summer with your children and grand-children,
Lemon Ice Recipe
2 cups water
1 cup sugar
Few grains of salt
6 Tablespoons lemon juice
Combine sugar, salt, and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice. Freeze. 4 servings.
Coca Cola Ice Recipe
2 cups water
2 bottles Coca Cola
1/2 cup lemon juice
3/4 cup sugar
Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice and coca cola. Freeze. Food coloring may be added if desired.* 8 servings.
*Joy's Note: If you don't like food coloring because of its bad press, especially on its effects on children, buy organic food coloring. Organic food coloring does not contain a single synthetic man-made chemical.
Ginger Ale Ice Recipe
2 cups water
2 bottles ginger ale
1 cup orange juice
1/2 cup lemon juice
3/4 cup sugar
Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool. Add fruit juices and ginger ale. Freeze. Food coloring may be added if desired.* 10 servings.
*Joy's Note: If you don't like food coloring because of its bad press, especially on its effects on children, buy organic food coloring. Organic food coloring does not contain a single synthetic, man-made chemical.
Root Beer Ice Recipe
1 bottle root beer
1 tablespoon lemon juice
1 tablespoon sugar
few grains salt
Combine ingredients. Mix until blended. Freeze. 2 servings.
- This Linky is for participants of Vintage Recipe Thursday.
- Please leave a link to your vintage recipe, not your homepage.
- Please include a hyperlink back to this post or blog.
- Enjoy making new blog friends by visiting each other.
Monday, July 19, 2010
Dessert recipe: choco-cherry cheesecake bars
1. RECIPE: Choco-Cherry Cheesecake Bars, 2. Decorative Tea Towel - Funky Red Retro Roses- lace edge., 3. calendar-4, 4. Bon appétit!
The theme for this mosaic is red of course, and also tea towels and baking. The easy dessert recipe is from Pillsbury, but you can use your favorite sugar cookie dough should you prefer to make it from scratch. You can find organic food coloring and organic maraschino cherries at healthier grocery stores if you want to avoid chemicals and corn syrup.
Bon appetit,
Choco-Cherry Cheesecake Bars Recipe
Simple chocolate-topped bars have a creamy filling and tender cookie crust.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk
1/4 teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk
1/4 teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
High Altitude (3500-6500 ft): No change.
If you are participating in Wordless Wednesday,
enter your name and URL in the form below.
View More Wordless Wednesday Participants.
Friday, July 16, 2010
Weekend Linky Love plus giveaway reminder
Are you a friendly blogger? Link yourself to this linky love.
Don't miss out on the cookbook giveaway.
Enjoy!
Thursday, July 15, 2010
Easy ice cream recipes
Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************
Here are two refreshing recipes for the summer. First peppermint ice cream, then a scrumptious cantaloupe sundae. Both are very easy to prepare.
Enjoy!
Here are two refreshing recipes for the summer. First peppermint ice cream, then a scrumptious cantaloupe sundae. Both are very easy to prepare.
Enjoy!
Peppermint Ice Cream Recipe
2 cups thin cream
few grains of salt
1/2 pound peppermint candy
1 1/4 teaspoons vanilla extract
Pulverize candy. Dissolve in cream. Add flavoring and salt. Pour into freezer. Freeze. If desired, food coloring may be added. 4 servings.
Cantaloupe Sundae Recipe
1 large cantaloupe
8 maraschino cherries
2 cups ice cream
Cut cantaloupe crosswise in 1-inch slices. Remove seeds and rind. Lay each slice on a plate and fill center with ice cream. Garnish with cherries. Mrs. C. G. Judy, Burlington, Wash.
Tuesday, July 13, 2010
Vintage dessert plates and tableware
Hover over photos for credits.
This post is shared with:
Ruby Tuesday, Rednesday, Wordless Wednesday, Thursday 13, and Vintage Thingy Thursday.
View More Wordless Wednesday Participants.
Saturday, July 10, 2010
Weekend linky love and giveaway reminder
Are you a friendly blogger? Link yourself to this linky love.
Don't miss out on the cookbook giveaway.
Enjoy!
Wednesday, July 7, 2010
Vintage dessert recipes: lemon ice, lemon filling, lemon chiffon pie
Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?*************************
Be sure to enter my cookbook giveaway.
We went to a fun 4th of July celebration, complete with flag waving, potluck, friends, a sweet doggy, of course fireworks, and lemons -- huge, lemons more the size of grapefruits, which made gallons of wonderful, refreshing lemonade. We were the lucky recipients of a grocery bag full of these huge lemons. Yum!
So what's better to post than a recipe calling for lemons? How about three recipes using lemons?
Here's a cool lemon ice recipe for these hot summer months, a lemon filling and a lemon chiffon pie.
Lemon tree art by Susan Rudat
Lemon Ice
2 cups water
1 cup sugar
few grains of salt
6 tablespoons lemon juice
Combine sugar, salt, and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice. Freeze. 4 servings.
Lemon Filling
1 cup sugar
1 cup boiling water
2 2/3 tablespoons cornstarch
1 egg yolk, well beaten
1/8 teaspoon salt
grated rind of 1 lemon
1 tablespoon butter
1/4 cup lemon juice
Combine all ingredients except lemon juice. Cook over hot water until thick, smooth, and transparent. Add lemon juice. Cook 5 minutes.
Lemon Chiffon Pie
3 eggs
3/4 cup sugar
3 tablespoons water
salt
3 tablespoons lemon juice
Beat egg yolks slightly. Add 1/2 cup sugar. Add few grains salt, water, and lemon juice, or other fruit juices. Cook over hot water until thick and smooth. Beat egg whites until stiff. Add 1/4 cup sugar. Fold into hot mixture. Pour at once into baked pastry shell. Bake in slow oven (325 F.) 20 minutes. Della Bowlesby Williams, Santa Paula, Cal.
- This Linky is for participants of Vintage Recipe Thursday.
- Please leave a link to your vintage recipe, not your homepage.
- Please include a hyperlink back to this post or blog.
- Enjoy making new blog friends by visiting each other.
Tuesday, July 6, 2010
Dessert banana recipe for two; more bananarama
This baked banana dessert is a fast and easy recipe for two, and just as easy doubled or tripled should you have guests.
Enjoy!
Baked bananas
2 bananas
2 teaspoons butter
1/4 cup orange juice
2 tablespoons brown sugar
2 teaspoons grated orange peel (optional)
Cut each banana in half lengthwise; place cut side down in a greased baking dish. Spread butter over bananas. Bake, uncovered for about 10 minutes at 350 F.
Combine orange juice, brown sugar and orange peel. Pour over bananas, and bake 10 minutes longer. 2 servings.
This dessert recipe and banana post is shared with Cooking for Two Tuesday, Tuesday Tastes, Tempt My Tummy Tuesdays, Tasty Tuesday, It's A Blog Party's Delicious Dishes Tuesday, Tuesdays at the Table, Blooming Tuesday, Ruby Tuesday, REDnesday, Wordless Wednesday, Thursday Thirteen, and Vintage Thingy Thursday.
Did you know banana flowers and leaves come in many colors and sizes, depending on the variety of the plant?
Hover over photos for credits.
Can you find the UNrefrigerated banana bin inside this 1955 Kelvinator? Hint: It's on the left - FREEZER side.
If you are participating in Wordless Wednesday,
enter your name and URL in the form below.
View More Wordless Wednesday Participants.
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